All posts tagged Market Morsels

What’s in season? Figs, melons, stone fruit…corn and chestnuts are coming!

Fresh cut watermelon from local and regional producers at the Capital Region Farmers MarketYou can never be bored in the fruit and veg department, as there’s always such a mix on offer at the Market. This month it’s figs, melons, stone fruit and yes… corn and chestnuts are coming.

Figs are a lovely addition to your fruit bowl, desserts or to mix with savoury morsels on a platter, and right now they’re available from our friends at Lindfield Park Produce . Stone fruit, in particular plums, are now available from Young District Stone Fruit, and we have lovely fresh melons from Melissa Pure Fresh Honey and Auddino’s Produce.

Stay tuned because juicy sweet corn and chestnuts are on their way to Market.

NEW: DIY Kombucha from Gift of our Earth

Glass bottles of probiotic-filled drinks made by Capital Region farmers Market stallholder Gift Of Our EarthWe welcome to the Market newcomer Angela Noble with her very cool health business, Gift Of Our Earth – and these products are awesome! Healthy, probiotic-filled drinks and DIY kits so you can make your very own Kombucha, Jun Tea, Water Kefir or Milk Kefir.

After a lifetime of back problems and the heavy pharmaceuticals that came along with it, Angela wanted to heal herself naturally and began researching how to get her gut back in check without using more traditional medicines. Add to this a passion for educating people about being healthier and moving away from diets filled with sugar, caffeine and alcohol, and her business was born.

Angela focuses mainly on producing healthy probiotic-filled drinks including Kombucha – a fermented and lightly effervescent tea drink which can be flavoured with different fruits, Jun Tea – a similar fermented health tonic, Water Kefir – a drink made from symbiotic grains of bacteria and yeast that ferment in water, and Milk Kefir – which uses the same fermented grains to turn full organic milk into a yoghurt jam-packed with good bacteria. Choose from her DIY kits for Kombucha, Jun Tea, Water Kefir and Milk Kefir and find out more about how to get the most out of these drinks. You can even buy her Kombucha and Lemon Water Kefir on tap.

Catch Angela at the Market each Saturday.

Meet the stallholder: Geoff from Bombolini

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? Our new ‘meet the stallholder’ video series on our Market YouTube channel is here.

Capital Region farmers Markets stallholder, Geoff from Bombolini being interviewed by Todd Wright

This month – meet Geoff from Bombolini. Geoff is a relative newcomer to the Market, and his artisan doughnuts have gone crackers with many people queueing up for these sweet delights each week.

Geoff makes the doughnuts with a unique dough with a real depth of flavour. All Bombolini doughnuts and the fillings –  custards, jams, cheesecakes and creams – are made fresh and then garnished with different toppings. Popular varieties include the salted caramel custard and lemon curd cheesecake.

Meet Geoff and find out more in our new meet the stallholder’ video series here.

Another delicious recipe idea: Figs and Prosciutto Wraps

Fresh Figs at the Capital Region Farmers MarketDid 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. Because figs are in season right now, this month’s recipe is for Figs and Prosciutto Wraps. It comes from John and Marion Cole from Lindfield Park Produce.

Because figs are in season right now, this month’s recipe is for Figs and Prosciutto Wraps. It comes from John and Marion Cole from Lindfield Park Produce.

Ingredients:

  • 4 medium-sized figs
  • 4 prosciutto slices
  • macadamia oil

Method:

– Cut figs into quarters and keep as whole, wrapping trimmed prosciutto around them to keep them together.

– Place oil in pan and heat just enough to cover base of pan) fry figs, turning until rich golden brown in colour.

This dish is also delicious served with steak. Serves 4 people.