Easter traditionally marked the start of spring – in the northern hemisphere at least – where festivals honoured fertility and a time of rebirth of nature.  Pre-Christian Saxon’s glorified their goddess of dawn, Eostre, in spring rituals; her animal was the hare.

Adopted by the early Christian church to celebrate the death and resurrection of Christ, Eostre herself was “reborn” in England around the 5th Century AD taking the modern English, Easter.

The date of Easter Sunday is governed by the seasons and falls on the full moon following the northern Spring Equinox.  Originally calculated by Egyptian astronomers around 200AD, it now marks the end of the Christian Lent and Jewish Passover.

The egg has become a symbol of  renewal and rebirth.  There are a few theories for this.  The end of winter and the lead up to spring is traditionally a time of fasting for many cultures.  During this time the eating of animal products, including eggs and milk, is forbidden.

For Christians, Lent commences following the much celebrated Pancake Tuesday, when all remaining diary and eggs in the household would be used up. For Orthodox Christians, the larder would be cleared before commencement o f their fast, known as Clean Monday.

Chickens of course continued laying.  The eating of precious eggs – now in abundance – became a celebrated part of breaking the fast.  Some eggs would have been hard boiled or pickled to help prevent spoilage.

The earliest Easter eggs were decorated hen, duck or goose eggs we still sometimes see today. By the end of the 17th Century, various materials were used to mimic nature, from cardboard eggs filled with treats and gifts tot he famous jewel encrusted Faberge Eggs made for the Czar of Russia.

The first chocolate eggs appeared in France in the early 1800′s and quickly spread to the rest of Europe.  Made from ground roasted cacao beans, they were originally solid.

Modern chocolate making processes and mass manufacturing methods allowed for the moulded chocolate eggs we know and love today.  It might surprise you to know that these have only been popular since the 1960′s.

A recent study from the University of California tells us that the cacao found in dark organic chocolate is rich in flavonoids, which not only exhibit a cancer-fighting antioxidant effect, but also promote a healthy cardiovascular system. It also makes you feel good both by stimulating production of endorphins and the fact it contains serotonin.

But why must if be dark and organic?

@     Dark chocolate contains up to 80% cacao.  Milk chocolate may contain as little as 10% ground cacao, the rest can be anything from cocoa butter, milk and milk solids, sweeteners, natural or artificial flavours and emulsifiers. White chocolate contains none of the healthy cacao.

@     In order to keep up with the world’s demand for chocolate, cacao is now generally grown in commercial plantations.  When grown in its native rainforest, the local plants and insects provide a complex but natural system of pest management.  Plantation growers, however, heavily rely on expensive chemicals to do the job and it is one of the heaviest sprayed crops consumed today.

@     Fair trade organic chocolate companies support the growing of environmentally sensitive cacao including no clearing of virgin forests and no use of pesticides and fertilisers.

So, this Easter rather than reaching for the usual mass-produced chocolate-like treat… why not try the heart and earth healthy, feel good dark organic fair trade option.

Your Slow Food Events Committee cordially invites you and your friends to a day exploring the beautiful and historic Hawkesbury Region.

Meet David and Karen Borg, Willowbrae Goat Cheese, Wilberforce.  Visit the cheesery and learn how their cheese is made.  You can buy some to take home, too.

Vicki and Jo Sultana will welcome us to their Hawkesbury Vegetable Farm, Wilberforce.  They’ll show us around their long-established farm, using the rotational crop method.  Their produce is for sale.

Swallow Rock Organics at Ebenezer is a relatively new operation run by Matt and Sue Simmons.  Discuss and learn about organic farming methods.

The sun will just be over the yard-arm when we visit Tizzana Winery and Jubilee Estate Vineyard. Peter, Caroline and Jonathon Auld of Tizzana and Ray Yayek of Jubilee Estate Vineyard will welcome you.
Tizzana is the oldest winery in the Hawkesbury area with the first vines planted by Italian surgeon, Dr.Thomas Fiaschi in 1882.  The setting reminded him of Tuscany, and the winery he built reflects that.

We’ll also visit Jubilee Vineyard Estate which is just across the road.   Jubilee was established in 1882 by Dr. Fiaschi, and is part of an original 40 acres of land (portion 112), which grew maize and wheat.

Our tour culminates with lunch at 42 Bannerman.  Owner Sam Mammoliti sources produce from the region and cooks it simply, letting the freshness speak for itself.  His inspiration comes from the small regional trattorias of Italy.

Details and Itinerary:

When:    March 21, 2010 (9.15am to 4 pm)

Where:   Hawkesbury Region, 42 Bannerman Road, Glenhaven 2156.

How to get there:
9.15am:         Your own transport as far as Glenhaven, where we meet at 42 Bannerman trattoria (42 Bannerman Road, Glenhaven.  (Corner of Glenhaven and Bannerman Roads).  There’s plenty of parking.
10 am:            We leave our cars there for a 10am pick up by chartered bus.
10.30 am:      Willowbrae Goat Cheese farm
11.30 am:      Hawkesbury Vegetable Farm
12 noon:        Swallow Rock Organics
12.30 pm:     Tizzana Winery and Jubilee Estate Vineyard
1.30 pm:        Bus back to 42 Bannerman
2 pm:               Lunch at 42 Bannerman
2 pm onwards: Linger over lunch, then depart at leisure.

Cost:         $70 members, $75 friends, includes lunch and chartered bus.

Tickets:   http://hawkesburyfarmtour.eventbrite.com/

Further informations:   info@slowfoodsydney.com.au