One such farm is Jumping Red Ant from the Tweed region, whose produce is biodynamic and naturally fertilised, using no pesticides or insecticides. Jumping Red Ant farmer John Atkin, a former Brisbane resident, retreated to the country 20 years ago and hasn’t turned back.

If you are looking to broaden your starch horizons, try John’s taro in a creative dinner plan this weekend. Taro is the root of the taro plant and is inedible raw – it must be cooked thoroughly to leach out the calcium oxalate. Taro has a mild, nutty flavour and can be prepared in similar ways to potatoes (but with better nutritional values), in curries, cooked with lentils, used in baking bread and pastries and even in dessert recipes. The leaves of the taro plant can also be used as a vegetable and are a great source of vitamin A and C. Try these great taro recipes that will have you craving all things purple: taro chips, Taiwanese taro swirl mooncakes, taro bread Hawaiian style and crispy taro pies.

In addition to taro, this weekend at the Red Hill Farmers Markets will see Jumping Red Ant bring a range of seasonal produce including sweet potatoes, English potatoes, Dutch cream potatoes, chat potatoes, salad onions, brown onions, carrots, beans, Imperial mandarins, custard apples, several varieties of tomatoes, avocados and limes. About to be harvested and also on stall tables in the coming weeks will be broccoli, silverbeet, cauliflower and sugar cabbage.