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 Rob and Steve from Formichi Smallgoods. Formichi was founded all the way back in 1954 by Vasco Formichi, who migrated to Australia with his wife to start their lives in the smallgoods business. Since then, it’s developed into a family business, which is now run by Rob (the son of Vasco) and his family, including son Steve.
All of Formichi’s pigs are based in Benalla, Victoria, and all products are manufactured on premises in Wadonga. Some of the Formichi’s best sellers are their delicious salami and sausages. They also produce ham, bacon, prosciutto, pancetta, and much more.
Formichi’s smallgoods can be found at the Market each fortnight.
Find out more about our Market stallholders in our stallholder video series here.
Alpine Nuts won a Silver medal for their mildly flavoured creamy walnuts from the Royal Agricultural Society of Victoria. Their walnuts were scored based on flavour, texture and consistency. Their result was an impressive 87 out of 100, making their nuts some of the best in the state. This is a great achievement for Alpine Nuts, who pride themselves on having the freshest tasting nuts, all thanks to their sustainable farming practices.
Brussels sprouts have been given a bad rap over the years, which, quite frankly, we find difficult to understand. The Brussels sprout is the most adorable little cabbage looking vegetable there is.
These little balls of green are packed with health benefits to keep your stomach happy, including vitamins A and C, folic acid and dietary fibre; the benefits of these being they’ll protect against colon and stomach cancer.
Right now, it is peak Brussels sprout season, meaning there’s an abundance of sprouts at the Market. You can get your Brussels sprout fix from Rita’s Farm Produce who sells them straight off the stalk – they don’t come any fresher than this.
So, pop by, grab some of these deliciously healthy greens and cook them up into something healthy. A roast dinner accompaniment or a balsamic glazed side, perhaps? Happy Brussels sprout eating Market-goers.
Plastic bags are a hot topic right now. So much so, that we’re doing all that we can to reduce the use of them at the Market. We’re on a mission to make our Market-goers green-savvy by taking steps to provide useful alternatives.
One of the ways you can reduce the use of plastic bags is by getting your hands on some reusable mesh produce bags from Tulgeen. The response to these handy bags has been extremely positive so far – we even sold out a few weeks back! Luckily, we have ordered lots more and the mesh bags can be purchased at five for $15 from the Rotary information desk.
We’ve also been providing our stallholders with paper bags for produce for customers. We hope that this is another way we can reduce the use of plastic around the Market.
Help us on our mission to be green, and let’s prove that it actually is quite easy!
Have you ever wanted to learn how to make pasta, how to make frames for bee hives or how to create ricotta? Perhaps you’re interested in improving your gut health, finding out how to plant succulents or discovering how to mill wheat? These are just some of the topics you can educate yourself on with the Market’s new interactive stallholder workshops and demonstrations.
Kicking off this month, stallholder workshops will take place on the second Saturday of every month in the food court (where monthly cooking demonstrations are held). First up on Saturday 11 August, Leaning Oak Dairy will deliver a session on how to create ricotta using Country Valley Milk at 9am. See how to use Leaning Oak Dairy’s products to their full potential so you can create a healthy, homemade alternative to cheese. Then at 10am, find out how to source local honey from your very own backyard with Win’s Creek Meadery.
We’ll keep you up to date on upcoming workshops which will take place on the second Saturday of each month.
This month – meet Valerie from Patisserie Valerie. Valerie makes handmade chocolates using Belgian couverture chocolate. Popular chocolate varieties she makes include the salted butter caramel, with her own favourite being an almond praline. Valerie sells ganache filled chocolates, pralines, truffles, chocolate coated honeycomb, chocolate coated orange and nuts, caramel coated apples and rocky road. Her chocolates are sold individually or in boxes at the Market every Saturday. Yummo!
We’re getting all mushy mushy over one of our fabulous stallholders, Shoalhaven Mushrooms, which has recently added another accolade to their name. This much-loved producer of mushrooms in many varieties – small, medium and large cups, flats and Swiss Browns – hails from Termeil in NSW, just north of Batemans Bay, and was established ten years ago by Gary Akers. We are pleased to announce that Shoalhaven Mushrooms is a finalist in the fresh food category of the Illawarra and South Coast Local Business Awards. They’ve promised they won’t keep us in the dark if they take out this prestigious award which will be announced at a special Gala Presentation Evening later this month. In the mean time you can come to the Market and buy their delicious, fresh mushrooms available each week. Good luck Shoalhaven Mushrooms!
Back by popular demand, the Sing Australia Canberra Blokes Group will be serenading Market-goers at a special performance on Saturday 14th July. Sing Australia is a national network of singing groups established in Canberra in 1985 with the aim of encouraging more Australians to sing. The Canberra Blokes Group is the only sole male group in the network and these guys will be singing their hearts to make your Saturday morning at the Market even more enjoyable.
Everyone’s favourite on-trend fruit, the avocado, is in season right now. Whether you enjoy yours smashed on toast, blended to a tasty guacamole, sliced in a salad or as an awesome sidekick to your seafood, the avocado is high in monounsaturated fats and rich in several B vitamins and vitamin K, vitamins C, E and potassium. And have you ever tried the custard apple? Also known as the sugar apple or sweetsop, the custard apple fruit is a native of the tropical Americas and West Indies. The flesh is fragrant and sweet, creamy white through to light yellow and resembles and tastes somewhat like custard. High in energy and an excellent source of Vitamin C, manganese, thiamine and B vitamins, you do need to be careful not to eat the custard apple seeds as they are toxic. Custard apples are fantastic used in desserts, sorbets, tarts and pies. Both avocados and custard apples are in season right now and available from at the Market from Burnbar Fruit. Hailing from Alstonville not far from Byron Bay on the north coast of NSW, Burnbar Fruit is a family owned orchard which believes in sustainability and environmentally friendly practices within their industry. You can find Burnbar, their avocados and custard apples at the Market fortnightly.
Do you love your gut? You really should. More and more recent research is proving a link between a healthy gut and a healthy body. Maureen Regan of Canberra knows the benefits of looking after the gut and wants to bring awareness of the link between good food and good health to as many people as she can. Her new business The Gut Shoppe Pty Ltd has arrived at the Market with a range of hand crafted fermented foods designed to care for the health of your gut. Foods Maureen produces include kombucha, kefir, sauerkraut, pickles and bone and (vegetarian) collagen broths. Come and meet Maureen, find out the benefits of these amazing foods and try them out for yourself. You’ll feel gutt-erly fantastic in no time!
Important: Old Well Station Road is no longer accessible from the Federal Highway. To access the Capital Region Farmers Market, patrons must enter via Stirling Ave, Morriset Rd or Flemington Rd.Learn more about Market Road Closures