All posts in Latest Market Morsels

What’s in season? April brings out the best in winter veg

As the weather gets cooler, focus shifts from salads to soups and all things lovely, made with fresh winter veg.  The Market is the place to be right now for potatoes which are all in full swing. You can find a huge range of potatoes in all varieties from our stallholders Harrison & Sons, B&S Fresh Produce, Dilliro Vegetables, Deua River Farm Produce, Ingelara, Kurrawong Organics, Loriendale Orchard, Melissa Pure Fresh Honey, Gleann na Meala and Wei Rong Guo. Pumpkins are also coming in strong and can be found at Harrison & Sons, B&S Fresh Produce, Dilliro Vegetables, Auddino’s Produce, Deua River Farm Produce , Gleann na Meala, Greenhill Farm, Ingelara, Loriendale OrchardMelissa Pure Fresh Honey, Wei Rong Guo, Windellama Organics, Wollondilly Produce and Young District Stone Fruit. Ever tried a spaghetti squash? This interesting savoury fruit ranges from ivory to yellow or orange in colour and gets its name because when cooked, the flesh peels away from the fruit in strands just like spaghetti. You can find them right now at Deua River Farm Produce. Another one on the interesting list is the Jerusalem Artichoke –  strangely actually a species of sunflower, these tubers contain little starch and are rich in the carbohydrate inulin, and have an underlying sweet taste. You can find these beauties at Gleann na Meala while stocks last.

Minto Galloways win at Royal Canberra Show

They’ve done it again! Minto Galloways have scored some ribbons at the recent Royal Canberra Show. Known as one of Australia’s leading studs producing Galloway beef directly to consumers and restaurants, they are now back at the Market after their big award wins. Greg Stuart and his team were awarded Supreme Champion Galloway Exhibit, Grand Champion Galloway Female and Junior Champion Galloway Bull. Congratulations!

Meet the stallholder: Bruce from Mad Cocky Muffins

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 Bruce from Mad Cocky Muffins. Bruce says his son bakes all their fresh muffins onsite at their bakery in Mitchell ACT. He bakes most days of the week creating around 28 muffin flavours. They showcase six varieties at a time each week at the Market so are always mixing it up. He says the most popular variety is apple cinnamon custard, closely followed by the white chocolate. Stop in and say hi to Bruce and grab your morning muffin when you next visit the Market.

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

NEW: Delicious pork products from Wagga Free Range Pork

Bacon. Mmmm did somebody say bacon? (drool) This bacon is extra delicious and has no added nitrite so it’s better for you than regular bacon. It comes from Market newcomer Wagga Free Range Pork – Berkshire Pigs  who, as the name suggests, pride themselves on a range of free range pork products. Steve and Leah Anderson, with their three children, run pure bred Berkshire pigs on their farm in Wagga which they say has more flavour than that available from commercially bred ‘white’ pork. Their Berkshires grow slower and are kept lean so as to not get too fatty, consuming a diet high in fresh fruit and vegetables along with specially formulated pig pellet grain and fresh water. The family do all their own smoking and curing to create a range of traditional pork smallgoods including smoked chorizo, smoked kabana, no nitrite bacon and ham, ham hocks, sliced leg ham and a range of unique handcrafted fresh sausages. Get some pork on your fork at your next Market visit.

Meet the stallholder: Carmella from River Road Nursery


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 Carmella from River Road Nursery. River Road Nursery is based locally just past Queanbeyan at Oak’s Estate. Being local means River Road’s plants are different from other growers, as they’re grown to be acclimatised to Canberra’s hot summers and cold winters – and of course, River Road’s key difference is that they’re all grown with love. Popular plants from the Nursery include lemon trees, cut flowers and olives from their olive grove!

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

 

Tilba Real Dairy put on a show at the Sydney Royal Show


We love it when our producers put on a show – especially when it’s at the Sydney Royal Show. Our regular stallholders, Tilba Real Dairy (also known as South Coast Cheese) won big in February when they were crowned with the title of Grand Champion for their Double Cream. But wait there’s more.

Just to add to the impressiveness of being crowned Grand Champ of Double Cream, they continued their awards streak with three golds, two silvers, and bronze for their 2Full Cream Milk; Double Cream; Haloumi; Low Fat Milk; Mountain Ash; Persian Fetta; and Double Jersey Cream.

Congratulations to Tilba Real Dairy. We can’t wait to have them back at the Market, sharing their many award-winning products!

What’s in season? The month of March means the best of both worlds


Foodie lovers, prick those ears right up because we have good news. It’s shoulder season at the Market which means that the month of March will bring the best of both summer and autumn foods.

This month, eggplant, broccoli, Brussels sprouts and cauliflower are in abundance, so you can begin cooking up those hearty cooler weather meals. But wait, there’s more! Potatoes are also on the cards, with purple congo and kipfler potatoes popping up around the Market this month. And if you’re still after bits and pieces for lovely warm weather salads, look no further than capsicums, the first of which are being picked now.

The next step is where to get your hands on this huge variety of veggie goodness. Dilliro Vegetables have been in the game for over seven years and pride themselves on having veg so fresh that it looks as though it has just been picked from the garden. Because, let’s be real, it pretty much has!

Drop by and grab all this and more before shoulder season wears away.

NEW – Be bowled over by Bowls and Co.

 


There’s nothing better than a lovely, warm bowl porridge on a cool morning… or is there? Bowls and Co. are our new stallholder who are bringing their gourmet bowls of porridge to the Market each week. Their porridge is better than ever and like nothing you’ve seen (or tasted) before!

Chantelle Foster (along with her supportive husband and two little ones) of Bowls and Co. creates delectable offerings of porridge goodness, which provide the kick-start that’s needed on a Saturday morning. Steel cut oats are slow cooked to perfection and combined with a huge range of delicious toppings to create the ultimate breakfast bowl that you just can’t find anywhere else.

Bowls and Co. is as local as can be, with Chantelle using a wide variety of seasonal ingredients. From delicious fruit compotes to granolas, crumbles, fresh cream and salted caramel, the majority of her toppings are sourced right here, from local farmers who sell at the Market.

Each week will bring a new flavour, although you’ll always find crowd favourites on the menu, including the ever popular ‘creamy steel-cut oats topped with chai-spiced poached pears, ginger and hazelnut crumble, salted caramel sauce and fresh cream’.

We’re lucky enough to have Bowls and Co. attend the Market every Saturday. Make sure to follow @Bowlsandco on Instagram for their weekly menu, which is posted each Friday!

Another delicious recipe idea: Beetroot, Asparagus and Blue Cheese Gnocchi.

Asparagus at the Canberra Regional Farmers Markets


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.

Ingredients:

  • 500g dry Ricotta
  • 1 egg yolk
  • Zest of 1 lemon
  • 6g salt
  • 1 beetroot
  • Roughly 250g plain flour
  • 10g butter
  • 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)

Method:

  1. Preheat oven to 160°C.
  2. Coat beetroot in olive oil.
  3. 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.
  4. Remove and let cool.
  5. Place a pot of water on to boil.
  6. Once beetroot is cool, put on gloves, peel and grate the beetroot.
  7. Place grated beetroot into a tea towel and squeeze out the juice.
  8. Keep the juice and 1tbsp of grated beetroot aside.
  9. Add the remaining grated beetroot, egg yolk, lemon zest and salt to your ricotta. Mix well.
  10. Add flour and mix until combined. The dough should stick to your hands, but not leave any stuck to your hands.
  11. Separate the dough into 2 batches.
  12. Flour the bench and roll the dough into a long snake, about 1 ½ cm thick.
  13. Cut into 1cm thick pieces.
  14. Drop the gnocchi into the boiling water and wait for it to rise to the surface.
  15. Once risen, let the water return to boiling (approx. 3 mins).
  16. Scoop out gnocchi or drain water and place gnocchi into ice water until cool. Drain.
  17. In a non-stick pan, place a small amount of butter and 20ml olive oil (for one serve).
  18. Place on heat until butter is melted.
  19. Place 16 pieces of gnocchi into the pan and continually toss the gnocchi to brown the outside and reheat.
  20. 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.
  21. Add the blanched asparagus and toss.
  22. Place into a serving bowl and crumble the blue cheese over the top.

Meet the stallholder: Jess from Real Chai


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.