Did you know we have our own Market recipe book? Our recipe book shares the stories and recipes of the people and produce who have made our Market what it is today. The book is available from the Market each week from the Rotary Help Desk. Make use of all that summer beetroot, with this delicious recipe for beetroot, asparagus and blue cheese gnocchi.
500g dry Ricotta
1 egg yolk
Zest of 1 lemon
Roughly 250g plain flour
Extra virgin olive oil
2 spears of asparagus cut into 2cm lengths and blanched
20g mild blue cheese
1 pair of latex gloves (so your hands don’t become purple)
Preheat oven to 160°C.
Coat beetroot in olive oil.
Place into a roasting tray, cover in foil and place in the oven for 1 hour or until you can insert a knife with no resistance.
Remove and let cool.
Place a pot of water on to boil.
Once beetroot is cool, put on gloves, peel and grate the beetroot.
Place grated beetroot into a tea towel and squeeze out the juice.
Keep the juice and 1tbsp of grated beetroot aside.
Add the remaining grated beetroot, egg yolk, lemon zest and salt to your ricotta. Mix well.
Add flour and mix until combined. The dough should stick to your hands, but not leave any stuck to your hands.
Separate the dough into 2 batches.
Flour the bench and roll the dough into a long snake, about 1 ½ cm thick.
Cut into 1cm thick pieces.
Drop the gnocchi into the boiling water and wait for it to rise to the surface.
Once risen, let the water return to boiling (approx. 3 mins).
Scoop out gnocchi or drain water and place gnocchi into ice water until cool. Drain.
In a non-stick pan, place a small amount of butter and 20ml olive oil (for one serve).
Place on heat until butter is melted.
Place 16 pieces of gnocchi into the pan and continually toss the gnocchi to brown the outside and reheat.
Once some colour appears and the gnocchi is hot all the way through, add the 1tbsp of grated beetroot and 20ml of the kept beetroot juice. Stir. The juice will reduce and coat the gnocchi, making it a bright purple.
Add the blanched asparagus and toss.
Place into a serving bowl and crumble the blue cheese over the top.
Want to put a face to the business where you get your produce at the Market each week? Or a name to the face of the guy who sells you your fruit and veg? Or simply find out a little more about your food and where it comes from? Then check out our ‘meet the stallholder’ video series on our Market YouTube channel. This month – meet Jess from Real Chai. Jess makes her chai blends (original chai, and dark French chocolate chai) from scratch every morning. Real Chai’s tea can be bought by the cup for a ready to drink treat – whether it’s an iced chai in summer, or a hot chai in winter – or by the bag for brews made at home.
The Canberra Show is coming up fast, which means the Market will be closed on 24 February before returning on 3 March. We recommend getting in nice and early to stock up on Market produce! Visit our events calendar to keep up-to-date with all other Market dates and closures.
Summer veggies are in season and ready to be eaten! With produce from A-Z (aubergines, beetroot, salad greens, and zucchini, just to name a few), there are lots of opportunities for fresh and healthy eating this summer. And the place to get it all? Torcaso Produce.
Torcaso Produce is a husband and wife team who have been bringing their scrumptious veg from Myrtleford in NSW to the Market for 10 years. The couple started small, with a little veggie patch in their garden, but sprouted into something much bigger when the industry they were both working in closed. Not wanting to lose their farm, the pair started to grow their home-grown veggies on a much larger scale – and Torcaso Produce was born!
Torcaso’s summer produce is something to get excited about, and will leave you wanting to go back for more.
Sometimes those cravings for sweets just don’t disappear, and the best way to conquer them is to satisfy them with something extra delectable. Luckily, our brand-new stallholder The Hungry Brown Cow has just the thing. Not quite sure what Brown Cows are? They’re deliciously fudgy brownie sandwiches, packed with fillings aplenty – including burnt caramel, coconut rough and peanut butter.
The mastermind behind these fudgy delights is William Cowie. Having learnt skills from uber-popular CRFM stallholder Bombolini, Will made the leap from high school teacher to cookie creator – and the transition has certainly paid off! Brown Cows are now some of the most sought after treats in the Capital. We’re delighted to have The Hungry Brown Cow with us at the Market, and can’t wait to see what new and exciting flavours are on the horizon.
Please be advised that from Tuesday 9 January to Thursday 25 January 2018 the northbound lanes of the Federal Highway between Flemington Road / Federal Highway intersection and Federal Highway / Phillip Avenue intersection will be closed to all traffic.
Additionally, the northbound lane of Flemington Road between the Federal Highway to EPIC’s entrance will also be closed during this period.
Parking at CRFM during the road closure period
For the duration of the road closures, we recommend using the Old Wells Station Road entrance to the car park for both southbound and northbound traffic.
How to get to CRFM during the road closure period
If you are travelling southbound towards CRFM, the road closures should not affect your journey.
If you are travelling northbound towards CRFM (ie. from Woden, Tuggeranong, Inner South and North, Belconnen, Gungahlin, Yass Valley), we recommend taking the following detour:
Take the Barton Highway towards EPIC
Turn onto Randwick Road
Turn left onto Flemington Road
Turn right onto Morisset Road
Turn right onto Old Well Station Road to reach the entrance of the car park
Please refer to the attached map for further details on detours.
PLEASE CONTACT THE MARKET MANAGER IF YOU REQUIRE FURTHER INFORMATION ON 0400 852 227.
200g cherries, plus extra cherries, left whole, to decorate the pudding
1 pear, peeled and grated
100g dark chocolate
100g unsalted butter, plus 2 tbsp for greasing
2 large eggs
50g plain flour
100g dark soft brown sugar
1 tsp mixed spice
1 tbsp cocoa powder
50g fresh breadcrumbs
100g dark chocolate
120ml double cream, plus extra to serve
2 tbsp golden syrup
3 tbsp brandy
Halve the cherries and combine with raisins, sultanas and brandy. Bring to the boil and leave for five minutes for fruit to plump up.
Chop chocolate and butter. Add to fruit and stir to melt. Cool this for 15 minutes.
Use the extra butter to grease the pudding moulds. Beat eggs together then add sifted flour, mixed spice and cocoa powder, and the sugar and breadcrumbs.
Add ¼ tsp salt and the fruit. It should be fairly wet mixture.
Cover with two layers of buttered foil. Place in a saucepan – use a saucer if necessary to lift pudding off the bottom of the saucepan and fill to halfway up the basin. Steam for 2 ½ hours. A skewer inserted should come out clean. You may need to top water up as it cooks.
You can sore this for up to two months before eating. Reheat by steaming for 30 minutes.
Bring the cream to the boil, remove from heat and add chopped chocolate, golden syrup and brandy.
Want to put a face to the business where you get your produce at the Market each week? Or a name to the face of the guy who sells you your fruit and veg? Or simply find out a little more about your food and where it comes from? Then check out our ‘meet the stallholder’ video series on our Market YouTube channel. This month – meet Dave from Borenore Berry Farm. Dave has been coming to the Farmers Market each Saturday since 2005 from his farm in Borenore, 12 kilometres west of Orange, NSW. The Farm produces strawberries, blackberries, raspberries and blueberries. Strawberries are available from November to May each year, with the other berries being seasonal at different times of the year. Dave says all varieties are popular and they often receive feedback about the high quality of the fruit. You can meet Dave and take home some of these delicious berries from the Market each week.
An important diary date for you – our Christmas Market will be held on Saturday 23 December and this will be our final Market for 2017. Importantly on this day, there is strictly no customer access by the public before 6.30am, and all entry is to be only via Old Wells Station Road Gates, then Gate 7, including those arriving on foot or by bike. We would like to also take this opportunity to wish all our customers a very Merry Christmas and a safe and happy New Year. We look forward to seeing you all when we return in 2018 on Saturday 13 January.
Live Christmas trees. The scent of pine, the fun in decorating and of course the thrill of choosing your very own perfect tree. Then it’s on to the count down to the big day when your beautiful live tree will be surrounded with gifts for your loved ones. Right now, you can get yourself a beautiful live Christmas tree from the Market. You can be sure your tree is locally grown with the crew at Santa’s Shaped Christmas Tree Farm bringing you home grown trees from their property in Gundaroo. Their farm has had a cool spring, so the trees are looking very healthy with fresh green foliage and a wonderful fragrance. Most trees range from around 1.5 – 2 metres in height and are cut and netted for easy transport to your home. You can also visit St Nicholas Christmas Trees who really know their Christmas trees having supplied the Canberra region with trees for over 16 years. Their trees are grown on a small family owned property just outside Goulburn, with the farm having been in the family for four generations dating back to 1920. Tree prices vary depending on the size and start from $60. So, come on in and choose your tree on the weekend.