Latest from Market Morsels

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.


  • 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)


  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.

Diary Date: Market closed on 24 February

The Capital Region Farmers Market in Canberra

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.

What’s in season? Munch your way through the alphabet

Torcaso Produce at the Capital Region Farmers Market

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.

NEW – Have you HERD the good MOOs?

The Hungry Brown Cow at the Capital Region Farmers Market

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.

CRFM Road Closures for Saturday 13 January and 20 January 2018

CRFM Road Closures

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.


Another delicious recipe idea: Cherry and chocolate Christmas pudding

Chocolate Christmas Pudding Recipe from the Capital Region Farmers Market in Canberra


  • 200g cherries, plus extra cherries, left whole, to decorate the pudding
  • 1 pear, peeled and grated
  • 100g raisins
  • 100g sultanas
  • 100ml brandy
  • 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


  1. Halve the cherries and combine with raisins, sultanas and brandy. Bring to the boil and leave for five minutes for fruit to plump up.
  2. Chop chocolate and butter. Add to fruit and stir to melt. Cool this for 15 minutes.
  3. 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.
  4. Add ¼ tsp salt and the fruit. It should be fairly wet mixture.
  5. 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.
  6. You can sore this for up to two months before eating. Reheat by steaming for 30 minutes.


  1. Bring the cream to the boil, remove from heat and add chopped chocolate, golden syrup and brandy.
  2. Serve pudding with chocolate sauce and cherries.

Meet the stallholder: Borenore Berry Farm

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.

DIARY DATE – Christmas Market the last for 2017

Christmas Markets at the Capital Region Farmers Market

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.