Our long time Market stallholders, Homeleigh Grove, have done it again taking out several gold medals at the Australian National Olive Oil Competition and Sydney Royal Olive Oil competitions – both held last month.
Peter O’Clery from Homeleigh Grove says they are thrilled with this year’s awards which have seen them take out three gold medals for the first time. At the Australian National Olive Oil Competition, they scored gold medals for both their Early Harvest Extra Virgin Olive Oil and their Lemon Myrtle flavoured oil. This competition also saw them score a silver medal for their Wild Lime and Chilli flavoured oil. Just as big is the news that they scored another gold medal, this time for the Lemon Myrtle flavoured oil, at the Sydney Royal Olive Oil Competition. And it was silver-a-plenty with five silver medals awarded for the Early Harvest Extra Virgin Olive Oil, the Homeleigh Grove Extra Virgin Olive Oil, the Wild Lime and Chilli flavoured oil, the Basil and Garlic flavoured oil, and the plain Garlic Oil.
Proof once again that they’re the good oil. Congratulations Peter and Caroline!
Coffee cold brewed? Ever tried it? It’s super delish and the flavour difference between hot and cold brewed coffee is quite immense. Just ask our Market newcomers, Bellerophon Cold Brew.
Bellerophon was founded in Canberra and is handcrafted coffee using only the highest grade specialty coffee. These guys brew their coffee cold, deliver it cold and serve it cold. So what exactly is cold brew coffee? Simply put, it is ground coffee steeped in cold water and strained. Iced coffee is generally brewed hot and then poured over ice – the process is fast and the coffee has to be brewed stronger than standard coffee to make up for the dilution caused by the ice – they are also often bitter to drink. Cold brew coffee on the other hand takes 12-24 hours to steep but has a far gentler infusion process which produces a naturally sweeter drink.
Bellerophon has a close partnership with a local café which has allowed them to use roasts designed especially for cold brew to achieve a cup with unrivalled sweetness and complexity. They implement a three stage filtering process using high grade commercial filters commonly seen in the wine and beer industry, which produces clarity and a mouth feel not typically seen in traditional cold brew. Grab yourself one on your next visit to Market.
Changed conditions today for shoppers at the Capital Region Farmers Market – due to the National Caravan Rally, EPIC is in lock down and the only access for shoppers is via Wells Station Road – off Federal Highway, or Morisset St – off Flemington Road @ Mitchell, but we are still OPEN for business as usual.
What is Cold Brew Coffee?
Cold-brewed coffee is ground coffee steeped in cold water and strained
Iced coffee is generally brewed hot and then poured over ice.
The difference in flavour between the two methods is immense.
Iced coffee is a very fast process and the coffee has to be brewed stronger than standard coffee to make up for the severe dilution caused by the ice. This method tends to make for a more bitter drink, because of the intense and rapid extraction of flavour from the beans by the hot water.
Cold brew, takes a 12—24 hours but has a far gentler infusion process producing a drink of lower acidity, which is why cold brew coffee is naturally sweeter.
It can also be served over ice without such extreme dilution because it’s already cold.
For these reasons, cold brewing is generally regarded as the better method for producing cold coffee.
With the change in season comes a slew of new stallholders to delight us!
Pasta – it’s a mainstay of any pantry. And your pantry (and tummy!) will thank you for stocking up on Nonna Maria’s Pasta. There’s gnocchi, ravioli and even gluten free varieties for you to try out.
As we creep towards the warmer months, we find ourselves craving the tastes of the Mediterranean. Dip into some freshly made Turkish dips, snack on a Mediterranean salad or stuff yourself silly with stuffed vine leaves from Meze Fresh Mediterranean Cuisine.
And meat lovers, rejoice! Two new stallholders have joined us. Luke and Rory, the boys from Barbell Biltong are introducing Canberra to this South African beef snack that is protein dense and mega tasty. If traditional jerky is more your thing, Jono’s Jerky has a variety of unique and interesting flavours – get your hands on a bag of his gourmet small batch jerky this Saturday!
If there’s one stallholder that knows the value of the adage ‘an apple a day’, it’s Ellamatta Orchards.
You’ll find Grahame at the Market most weeks, bringing his produce from one of the two orchards he operates in Nashdale, New South Wales. Throughout the year Ellamatta Orchards brings beautiful seasonal fruit to the Market – everything from apples and pears to cherries, stone fruit and berries.
Keep your eyes peeled for the start of the strawberry season, and start counting down the sleeps until the cherries appear in mid November!
Had a ruff week? Not to worry – you’ve always got the Capital Region Farmers Market to welcome the start of your weekend.
Just a reminder, we love seeing your friendly four-legged friend at the Market, but please make sure your beloved pooch stays locked up outside of the shed while you shop.
Authorised Assistance Dogs (guide, hearing or service dogs) are welcome.
Time 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!
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!!
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…
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
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
– 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.
What 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 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!
Seafood, 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.
Sadly, 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.