Latest from Market Morsels

5 ways to save time and money, thanks to the Market

Capital Region Farmers Market, Stallholders selling vegetablesTime and money – two precious resources that we could always do with more of. We’ve got 5 ways you can save both time and money by shopping at the Capital Region Farmers Market.

1. Buy locally: Purchasing fresh, local produce that is in season is an obvious way to cut back on needless expenses. Stop yourself from spending your dollars on out-of-season (and expensive) fruit and veg and embrace the taste of the season. And buying fresh produce that hasn’t been stockpiled in some distribution warehouse for weeks before it gets to you means that it will stay fresher for longer – cutting down on food waste.

2. Plan ahead: If you’re limited to buying your groceries once a week, we promise you that you become a lot better at planning out what you want to eat. Do a stock take of what you have available and pick up what you need from the Market at 7.30am on Saturdays.

3. Double batch your cooking: No matter if you love or loathe cooking, the cleaning up of the pots and pans is always a bit of a pain. Solution: always cook a little extra than what you need for that one meal, giving you longer til you have to cook again. If you’re not planning on eating it within 24 hours, pop it in the freezer for a guilt-free Market produce freezer dinner!

4. Stock up on staples: A well stocked pantry will be the key to your money and time saving success! There will be no need to have to make that second dash to the shops when you know you have plenty of pasta and jar of tomato sauce ready for your dinner that night!

5. Pick up tips: No one knows their way around fresh Market produce quite like the people who’ve brought it on the day. Cut down on need to research how best to cook with your chosen ingredient and simply ask. Our knowledgeable stallholders will be happy to provide you with free cooking and storage tips!

You’ll also save on paying for parking, and be sure to sample the tasty produce as you’re walking around – there’s freebies aplenty!


27 August 2016

From the market this week:

Bread Nerds are re-locating to sites 1 & 2 as from 27 August 2016, still supplying you with fresh baked bread and other goodies as always, just from a different spot.

Too early for ice-cream?? Never, and available this week from Uncle Juan’s Bakehouse you should try the Whiskey/Lime/Ginger, or perhaps the Brandy/Orange/Chocolate; the kid friendly alternative is yummy strawberry, all served in a home-made chocolate topped cone.

Coming in the next few weeks new season Asparagus, Beans and Peas, bring on Spring!!

Bread Nerds-web4  Icecream-cones2

13 August 2016

Know much about Biltong?? We welcome to the market for the first time this week Barbell Biltong. Luke & Rory, in their quest for a healthy, high protein snack, and unable to find anything suitable that wasn’t loaded with sugar or preservative, created their own.

Try it out and judge for yourself…


Another delicious recipe idea: Pan-fried lamb fillets with red wine

This month’s recipe for pan-fried lamb fillets with red wine is a perfect winter warmer. The recipe was provided by Margaret Durie, wife of Rotary Club of Hall member, Robert Durie.

Pan-fried lamb fillets with red wine
Serves 4

Ingredients (most of these are available from Market stallholders)

  • 600 g small new potatoes
  • 160 g snow peas, trimmed
  • 2 tablespoons olive oil
  • 4 lamb backstraps (about 200 g each), trimmed
  • 2⁄3 cup (170 ml) red wine
  • 1 good tablespoon redcurrant jelly
  • 2 teaspoons chopped fresh thyme
  • 30 g butter, chilled and cut into cubes

Small new potatoes being bagged up at the Capital Region Farmers MarketMethod

– Cook the potatoes in a large saucepan of lightly salted boiling water for 15–20 minutes, or until tender.

– Add the snow peas and cook for another minute. Drain the vegetables, return to the pan and toss gently with 1 tablespoon of the oil.

– Meanwhile, heat the remaining oil in a large frying pan and cook the lamb fillets over medium-high heat for 4–5 minutes or until cooked, but still pink inside. Remove from the pan, cover and keep warm.

– Add the wine, redcurrant jelly and thyme to the pan and bring to the boil. Boil rapidly for 5 minutes, or until reduced and syrupy. Stir in the butter.

– To serve, slice the lamb on the diagonal, divide among the plates and spoon over some sauce on top. Serve with the vegetables.

Awards galore! For our cheeses, mushrooms, lamb and truffles

Award winning Capital Region Farmers Market stallhodler, South Coast CheeseWhat a month for awards! One of our much-loved cheese producers, the family owned and run South Coast Cheese, has done it again, scooping up three awards at the recent Melbourne Fine Food Awards with a gold for their Tilba Real dairy Full Cream Milk, and another for their Tilba Real Dairy 3 Udders Brie. They also scored a silver for their Tilba Real Dairy Mountain Ash.

Truffle producers, La Truffiere, have won gold at the 2016 Australian Food Awards for their black truffle butter. Back onto cheese, and Victorian cheese makers Boosey Creek Cheese, loved for their range of camemberts, blues, cheddar, gouda and fetta, have just picked up some awards at the Melbourne Fine Food Awards. They scored a gold for their Oma’s favourite, silvers for their Warby Red, Burramine Blue Cheese and Boosey Blue, and two bronzes – one for their Boosey Soft, and one for their Opa’s choice.

Moorlands Biodynamic Lamb were selected as a State Winner in the 2016 delicious. Produce Awards, and will now progress to the national judging phase.

Down in Hobart, Gary and Michele from Shoalhaven Mushrooms on the NSW South Coast were very pleased with their awards at the Hobart Fine Food Awards. They won gold in the Whites, Swiss Browns, White Flats and Portabellos categories. Congratulations to all!

What’s in season: Blood Oranges

Blood Orange from Capital Region Farmers Market stallholder, Auddino’s ProduceWhat’s so special about blood oranges? Well besides their very pretty dark rosy coloured flesh, they’re actually very tasty. And if some are to be believed, the unique flavour imparts a distinctly raspberry tone along with the expected citrus flavours.

Blood oranges are pretty much like any other variety of orange to look at in terms of size and skin texture, but their unique dark red flesh colour is due to the presence of anthocyanins, an antioxidant pigment which is uncommon for citrus fruits. It can sometimes make the skin blush slightly as well as cause the deep scarlet flesh on the inside.  Blood oranges are very juicy with a strong flavour and aroma, and can be enjoyed in season right now from our friends at Auddino’s Produce. Mick Auddino and his crew grow the blood oranges in Wamoon in NSW, and also serve up homemade 100% natural citrus juices at the Market. Fill your fruit bowl with these beauties right now!

Spotlight on: Narooma Seafood Direct

Fresh catch by Capital Region Farmers Market stallholder, Narooma Seafood DirectSeafood, yum! We get the freshest seafood caught on the South Coast of NSW from Narooma Seafood Direct.

This family owned and run seafood business, run by the Abbott family, is all about bringing the freshest seafood direct to the Market, and ensuring sustainable fishing into the future. Stocks change depending on what’s freshly caught but you can find a great range of fresh fish at the Market each week including Yellowfin Tuna, Swordrish, Bream, Moonfish, Wahoo, Flathead, Snapper, Southern Calamari and prawns.

Stop by and see them for all your fresh seafood needs on your next visit to the Market.

Rain rain go away – Naturally Grown Potatoes suffering

Joy from Naturally Grown Potatoes and her produce at the Capital Region Farmers MarketSadly, it’s no joy for Naturally Grown Potatoes right now. In two senses – Joy from Naturally Grown Potatoes hasn’t been at the Market for quite some time, and her and husband Lester are both feeling pretty joyless after much of their potato season has been wrecked by the heavy rains.

Joy and Lester grow their organic potatoes on their 500-acre property in Crookwell, NSW, and because they dig fresh to order on a weekly basis, they have been losing a huge amount of their crop due to the continuing rains. Joy says everyone assumes that the farmers love the rain, but in many cases and especially in winter, this does not always ring true. When the rain is this heavy and prolonged, it’s not good for potatoes at all. The ground becomes boggy and slushy and the potatoes can rot. The couple have been waiting for a break in the weather of a week or more in order for the ground to be dry enough to dig what potatoes they can, but with 7.5 inches of rain in June, and another 5.75 inches in July, it’s just not happening. Joy is also quick to point out the flow on effects and impact on their livelihood – with this much rain there is no growth to feed the cows, soil erosion, the need to buy in grain and hay for the sheep, a loss of income and Joy’s social life too as she just loves coming to Market.

Naturally Grown Potatoes produce Dutch Cream, Sebago, Pontiac, Rideau, Charlotte, Tassie Pink Eye, King Edward, Coliban and Kipfler Nicola varieties just to name a few, but it’s hard to say at this stage what they may salvage this season.  What an important and timely reminder of how our growers, the real people behind the produce, can be badly affected by the climate.  It’s also a reminder to support your local growers and producers when they really need it. We will keep you posted on when Naturally Grown Potatoes will be back at the Market and what varieties they will have available.

NEW: Tasty Empanadas from Quinoa Catering

Empanadas by new stallholder, Quinoa Catering, at the Capital Region Farmers MarketChilly Saturday mornings at the Market are made that little bit warmer with deliciously good and hot empanadas from newcomer, Quinoa Catering.

These steaming hot pastries are stuffed with beef, or cheese and spinach, and bring a little bit of Latin to the Market. Business owner, Andre Nogales, arrived in Canberra from Ecuador as an international postgraduate student in 2013 and saw a real need for Latin cuisine in the capital. With a background in culinary arts and business, he started catering for small local events and the Latin American embassies and now brings his delicious empanadas to the Market.

Give them a try the next time you’re here. Delish!

NEW: Succulent succulents from Botanical Nora

Succulents by Capital Region Farmers Markets stallholder, Botanical Nora Home grown plants are a welcome addition to any home, especially when they are actually home grown in Canberra. Market newcomer, Nora Do, has started her own business Botanical Nora, specialising in succulents and cactus grown in her Ngunnawal home.

Nora has been growing succulents for years and knows more than a thing or two about how to propagate them through cuttings and leaves. Nora’s varieties include echeveria, crassula, gaptoveria, sedum, agave, aloe and more. The plants are all sold in small pots, and Nora plans to bring more decorative pots and her hand made terrariums to the Market over the coming months.

You can check out these little succulent beauties at the market two to three times a month.

30 July 2016


Two new stallholders join the CRFM community this week; Quinoa Catering, offering delicious Empanadas and Botanical Nora with some beautiful succulents either in pot form ready to plant, or in display pots making a great gift idea. Be sure to check them out on your next visit!

Empanadas-small   Pots

16 July 2016

Awards Season:

Tis that time of year again and several of our stallholders are hauling in Awards for their amazing produce, all of which you are lucky enough to be able to purchase from the market each Saturday. South Coast Cheese had entries in the Melbourne Fine Food Awards and came away with the following wins:

Tilba Real Dairy Full Cream Milk – Gold, Tilba Real Dairy 3 Udders Brie – Gold,

Tilba Real Dairy Mountain Ash – Silver

Wedges      Chocs


Jasper & Myrtle Chocolate has just been awarded a Bronze medal at the 2016 Americas & Asia Pacific International Chocolate Awards. The medal was given for their Lemon Myrtle & Macadamia milk chocolate – I have tried it and trust me…it’s good!

Congratulations and well done to both!!





Another delicious recipe idea: Corned Beef

Brrr…it’s still cold outside. Perfect weather to head inside for some delicious Corned Beef. This months’ recipe is just that, and it comes from Claire and Sam Johnson from Boxgum Grazing.

Corned Beef
Claire and Sam Johnson, Boxgum Grazing


  • 2 small bottles of beer (lagers are better)
  • 2 tablespoons golden syrup
  • 6 whole cloves
  • 2 bay leaves
  • Water (to just cover)

Cattle from Boxgum GrazingMethod
– Pour the beer into a large saucepan on heat and then dissolve in the golden syrup.

– Add the cloves and bay leaves.

– Place the meat into the liquid and then cover with water. Bring to the boil.

– Reduce heat to simmer and cook for 2–3 hours on low heat.

– Serve hot or if the meat is to be used cold then leave the meat in the liquid overnight.

Tip: When carving the meat slice against the grain.

We’re featured in BUPA Travel Blog story on Farmers Markets

Fresh carrots and leeks at the Capital Region Farmers MarketOur Market is proud to be featured in a recent story on the BUPA Travel Insurance Blog titled Farmers Markets: Australia’s best local produce. The story is a great round up of Australia’s best Farmers Markets, and we’re thrilled to be a part of it and represent the Canberra region. As the story says, ‘the fertile fields surrounding Australia’s capital are brimming with fresh fruit and vegetables that underpin the success of Canberra’s largest farmers market’.

What else did our friends at BUPA have to say about Farmers’ Markets?

How many hands did the last apple you ate touch before it reached yours? Was the beef you fed your family last night raised in a healthy manner? If you’re shopping at your local supermarket, it is unlikely that you’ll be able to easily get answers to these questions. If you shop at the Capital Region Farmers Market, on the other hand, you’ll easily get the answers to these questions and more.

There are plenty more reasons to shop at farmers’ markets, here are our top three.

Locally sourced products: Groceries at big supermarkets often have to travel hundreds of kilometres to get on those shelves. This results in pollution from the refrigerated trucks that transport the food and fresh produce. It also means that your vegetables and fruit will partially ripen on its journey, rather than the way nature intended. Farmers’ products don’t have to go nearly as far to get to you, resulting in fresher produce with less environmental impact, which is what we’re all about at the Capital Region Farmers Market.

Food education: Food is more than just sustenance and nobody understands that better than the people who produce it. When you shop at a farmers’ market, you can meet the people who planted the seeds and toiled away to bring you that head of lettuce. Take just a few minutes to stop and chat while you’re picking out your produce, and you can hear the passion these people have for their products. Everything always tastes better when it has been made with love.
Preservative free produce: No one likes to think about the chemicals and preservatives we ingest along with our food. Many of the products available at farmers’ markets are organic, meaning that they are free from the preservatives and pesticides that are present in so many supermarket products. Eating organic food is not only a nutritious option, it is better for the environment as well.