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Another delicious recipe idea: Raw apple and beetroot salad with goat’s cheese

Tolpuddle Goats Cheese Salad at the Capital Region Farmers Market


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.

Because we’re right into goat’s cheese this month, how about this recipe for Raw apple and beetroot salad with goat’s cheese. Grab some goat’s cheese from Tolpuddle Goats Cheese and you’re set.

Salad

  • 1 beetroot
  • 1 cos lettuce heart
  • 1 green apple
  • ½ cup walnuts
  • goat’s cheese

Dressing

  • Juice of half an orange
  • ½ cup verjuice
  • Extra virgin olive oil
  • Salt and pepper

Instructions

  1. Grate the beetroot into a bowl and add the walnuts.
  2. Chop up cos lettuce and grate the apple.
  3. Mix the dressing in a small bowl and add on top of salad.
  4. Crumble the goat’s cheese on top and lightly toss.
  5. Top with a little more goat’s cheese to serve.

Meet the stallholder: La Barre Olives


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 Charlie from La Barre Olives. Charlie has been producing olive oil for about 15 years, selling it at the Market for the last four years. He grows the La Barre Olives at two groves – one at Yass and one at Cowra. Charlie says one of the nicest things about their oils is they combine the fruit from each of the groves and get a really lovely, balanced oil. The La Barre range includes flavoured oils with the most popular being the chilli and garlic oil, and the rosemary and garlic oil which are both great with savoury foods, roasts, and on steamed vegetables. Charlie says the most fun part of his business is experimenting and coming up with new varieties – there are currently 17 products at the Market, with most available for taste testing including the La Barre dukkha and caramelised balsamic. Tasty!

Find out more about our Market stallholders in our stallholder video series here.

Diary Date: Last Market before Christmas

Christmas cherries at the Capital Region Farmers Market


Ho Ho Ho-eads up! Our last Market for 2017 will be on Saturday 23rd December. That’s Christmas Eve, Eve. It’s your last chance to get in for all your holiday food needs.

You will find fresh seasonal Christmas fruit like cherries and stone fruit, meats including Christmas hams, sumptuous seafood including fish, oysters and prawns, plus all the Christmas sweet treats like puddings, cakes and chocolates.

If you’re stuck for last minute Christmas gift ideas, head in for the Farmers Market Cook Book or a Gift Card – both are available from the Rotary Help Desk at the Market entry.  Seasons Eatings!

What’s in season? Splendid strawberries!

Strawberries from Borenore Berry Farm at the Capital Region Farmers Market

Image: Borenore Berry Farm


Strawberries. Splendid, scrumptious, superb and in-season now.

Did you know that aside from its luscious red beauty, the humble strawberry also has many health benefits? In addition to antioxidants and polyphenols, they offer many other vitamins, minerals and nutrients that contribute to your overall health. Strawberries are high in vitamin C, folate, potassium, manganese, dietary fibre and magnesium.

And they have many, many uses. Will it be strawberries in your fruit salad, desserts, breakfasts, smoothies or delicious daiquiri?

Such a summery fruit, and our friends at Borenore Berry Farm have got plenty of fresh new-season strawberries on offer right now. Situated 12 kilometres west of Orange in Borenore, this berry farm is run by David and Kate Dickson who have been selling their berries at the Market for over 12 years. Come in for their fresh strawberries before it’s bye bye berries.

NEW – Tolpuddle can gloat about this goats’ cheese

Tolpuddle Goat Cheese at the Capital Region Farmers Market

Image: Tolpuddle Goat Cheese


Cheese. There’s always going to be a special place for it in most people’s lives whether it’s as a healthy snack, salad ingredient or welcome addition to a packed cheese platter. But how about goat’s cheese! It is just divine. It could be chevre, goat curd or goat feta, they’re all rather tasty. And Market newcomers, Tolpuddle Goat Cheese, are producing a delicious range of goat’s cheeses that are so flavoursome.

Melissa and Donovan Jacka and their two children moved to Tarrawingee in North East Victoria in 2013 to establish a small goat dairy and farmstead cheese factory. Today, they raise a small herd of Sannen dairy goats which are milked daily with the milk carried to the nearby cheese factory where it is pasteurised and used to make small batch specialist goat’s cheeses.

In addition to the varieties mentioned above, Tolpuddle produces their signature ‘Great Alpine Road’, a white mould ripened goat cheese, and a chalky blue goat cheese called ‘Bulldog Blue’, as well as an ashed chevre.

These cheeses feature on menus in some of the best restaurants in North East Victoria, and you can now buy them each Saturday at the Market. Say cheese!

Meet the stallholder: Bush Breads of Australia


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 Yeng from Bush Breads of Australia. Yeng specialises in creating wheat free, dairy free and gluten free breads. All Bush Breads of Australia’s breads are made from scratch, with no preservatives added. The most popular is their stone brown organic rye sour dough bread, which is naturally fermented and very good for people with wheat and dairy intolerances. Yeng creates all her breads from home, they are made fresh and sold direct to the customer at the Market each Saturday.

Jasper + Myrtle Australia’s most internationally awarded bean to bar chocolate in 2017

Jasper + Myrtle at the Capital Region Farmers Market

Image: Jasper + Myrtle


They just keep doing it. Jasper + Myrtle has just recently scooped more international chocolate accolades making them Australia’s most internationally awarded bean to bar chocolate company in 2017.

They received four medals in the Asia-Pacific division of the International Chocolate Awards judged in New York receiving silvers for their Classic Milk Chocolate and Dark Espresso Chocolate, and bronze medals for their Wakame and Himalayan Rock Salt Dark Chocolate and their Caffe Bianco – white chocolate with coffee.

These four accolades place them in the World Finals to be judged in London later this month. And this on top of their Academy of Chocolate award wins earlier this year in London!

Canberran chocolate maker Li Peng Monroe is thrilled that her chocolates also won two awards at the Australian Food Awards in Melbourne – gold for Nunu Bougainville Twilight Dark Milk Chocolate and silver for the Caffe Bianco, as well as bronze for the Nunu Bougainville at the Sydney Royal Easter Show.

These awards have firmly cemented them as producers of fine bean to bar chocolate. This chocolate tastes just divine!

Asparagus come at us


Asparagus is here, it’s in abundance, and it’s very good.

Did you know this stuff is quite hard to harvest? The growers need to be patient as they only get a good crop on their third year.

And did you also know that the bigger the spear, the more flavoursome it is?

This spring vegetable is a flowering perennial plant species once classified as the lily family along with onion and garlic, but is now in the Asparagaceae family.

Only the young asparagus shoots are commonly eaten, and once the buds open, the shoots turn woody quite quickly.

Asparagus is high in water, low in calories and sodium and is a good source of Vitamin B6, calcium, magnesium and zinc, and a great source of dietary fibre and protein.

Asparagus is in abundance right now, and available each Saturday from Donald Smith and Melissa Pure Fresh Honey while stocks last. Come in and get some.

Life in a family business – Narooma Seafood Direct

Narooma Seafood Direct at the Capital Region Farmers Market in Canberra


Ever wonder what life’s like in a third-generation family business? Just ask 26-year-old Hayley Abbott, the Operating Manager at Narooma Seafood Direct.

You’ll know them as our popular long-time stallholders, who bring you the freshest in seafood in Australian waters direct from Narooma on the South Coast of NSW. This is a family-run business which catches, processes and sells seafood caught off their two fishing boats.

Hayley has worked on the family fishing boats for as long as she can remember. Her two brothers, Todd and Ryan, are fully qualified skippers and run the family longline boat which works in the Eastern Tuna and Billfish Fishery. Her Father John has a NSW state boat that works in the coastal waters around Narooma, and her mum Vicki is the backbone of the family and keeps the show on the road.

The business was started by her grandparents, Dot and Des Creighton, out of Narooma, in 1949 after Des bought his first fishing licence for just two pounds. Over 68 years, her grandfather and father worked many different fisheries including handlining fish like Kingfish, Snapper, Flathead and sharks, beach hauling Salmon and Mullet, poling Southern Bluefin Tuna, processing and exporting scallops to the USA in the 1970s, lobster trapping, drop lining fish, and now longlining fish such as Tuna, Swordfish and Marlin.

Hayley started up Narooma Seafood Direct in 2013 as a side business to the primary fishing business. The whole objective was to generate new markets and create employment for family members so that they could stay in the local area.

They began offering seafood at the Market, which works because they never know what they will or will not catch when fishing so it allowed them to sell what they have available that week, without having to outlay money on stock; they receive weekly feedback from their customers which allows them to continually evaluate what they are doing and how they can do it better; and they were the only seafood stallholder that actually caught their own fish, processed them and sold directly to the public. They have also encouraged the Market owners, managers and customers to inspect their boats and facilities.

Now, as the business continues to expand and confidence in the Australian fishing industry grows, they have taken the big step to build a new fishing vessel which they expect to operate at the end of this month.

You can find Hayley and other members of the Narooma Seafood Direct family at the Market each week where they sell a great range of seafood including Yellowfin Tuna, Bigeye Tuna, Broadbill Swordfish, Striped Marlin, Black Snapper, Wahoo, Flathead, Calamari and fresh and cooked lobster.

Another delicious recipe idea: Deep-fried stuffed mushrooms

Shoalhaven Mushrooms at the Capital Region Farmer's Market

Image: Shoalhaven Gourmet Mushrooms


  • 1 small to medium-sized mushroom
  • Cream cheese
  • Shallots, finely sliced
  • Ham, chopped
  • Garlic, crushed
  • Breadcrumbs
  • 1 egg, lightly beaten
  • Oil, enough for deep frying
  • Plum sauce

To experience the gourmet texture and flavour of this recipe use a fresh white small medium mushroom the size of a golf ball from Shoalhaven mushrooms.

Fill mushroom with combined cream cheese, shallots, ham and garlic.

Dip into egg then breadcrumbs.

Deep-fry in oil.

Serve with plum sauce.