We’re all abuzz with the news that we have a new honey stallholder at Market. Martin’s Honey started at the Market late last month and is a sweet addition for all our lovers of fresh honey and honey products. Just to confuse things, Martin’s is actually owned by Kevin who has been a beekeeper in the Central West of NSW for many years, attending several different markets around NSW. Unfortunately, his hives have been affected by the state’s severe drought forcing Kevin to move his bees to the South Coast for a better climate. Now that the bees are in their new home, Kevin has honey harvested from Cabbage Tree Creek just near Nelligen on the coast and will be at Market with honey – both pure and raw – honeycomb and beeswax products. Get your fresh honey and honey products from Kevin at Martin’s Honey on your next visit.
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With spring comes an abundance of fresh seasonal fruit and veg. Celery has been springing up and is ready to go from Rita’s Farm Produce. What you might not know is that celery is a marshland plant, with shallow roots and a high demand for water and nutrients. With a long fibrous stalk tapering into leaves, celery is wonderful for flavouring stocks, in salads, and in recent times has been hailed for its health benefits when juiced. Celery is loaded with essential minerals and vitamins such as folate, potassium, Vitamins B6, K and C. The luteolin in celery protects skin from the inside and prevents UV-induced damage. What a fab vegetable! Rita’s Farm is a family owned farm operating in Wallacia, NSW, with Head Farmer, Rita, previously a nurse in rural China using herbs and vegetables to ensure family, friends and patients lived and ate healthy.
This month tomatoes are also in abundance at Market, with a range of tomato varieties available from Rita’s Farm, along with Dilliro Vegetables, B&S Fresh Produce and Wollondilly Produce. Tomatoes have endless uses, and there are some different ways to use lovely fresh tomatoes such as in homemade bruschetta or tomato soup or stuffed, pickled or roasted. Yum!
Canberra has such a keen gardening community, and now is a wonderful time to get out and about in the garden and get your garden looking its best in the springtime sunshine.
We have a great range of stallholders selling flowers, plants and garden goods, with a lovely selection of natives and landscape plants, fruit trees, seedlings and shrubs.
Head to Market to see the spring plant selection from our friends at Canberra Native Nursery, Canberra Colour, Cascades Nursery, River Road Nursery, Super Seedlings and Sutton Road Nursery. And if you don’t want to get your hands dirty, come in and buy some fresh cut seasonal flowers to brighten your home from Jonima Flowers.
At last, spring has sprung! You can see and smell it around town with the eruption of the cherry blossoms announcing the new season’s arrival, and of course, our city welcomes Floriade on Saturday too.
To join in the spring fun, the Market is hosting A Taste of Spring this coming Saturday 14th September. As part of the day, the CIT Kitchen will be moving up to the front of the Market to create a range of delicious recipes using the freshest in seasonal produce straight from the Market. Watch these talented local chefs create warm spring salad of eggplant, tofu and greens, roasted cauliflower with almond sauce, bbq pork ribs with radish and spring greens, and for the sweet tooths – vegan pavlova with strawberries.
Our friends from CIT will have printed recipes on hand so you can shop the Market for everything you need to create these spring recipes at home. And if spring gardening is more your thing, we will have the crew from Marymead’s MULCH onsite. MULCH is a horticultural social enterprise supporting adults with disability to engage in a productive urban farm. They will have a community stand on-site with their participants selling colourful potted tulips.
A Taste of Spring is on Saturday 14th September 7.30am – 11.30am.
Mmm cheese. Mmm French-style artisan cheese, even better! We have some delicious new cheeses for you direct from Market newcomer, The Peaks Artisan Cheesemakers, and boy are these cheeses good. The Peaks Artisan Cheesemakers are Luke Armstrong and Vanessa Lipscombe, and all their cheeses are handmade from their micro cheese factory located in beautiful Northeast Victoria, using locally sourced organic cow and goat’s milk. And their goal is simple – to make beautiful cheese from the highest quality local milk.
Both their cow and goat milk is sourced from single herds in the Victorian Alpine region, and single-source milk means minimal processing and maximum freshness. The Peaks currently have four different kinds of cheese available – two soft goat’s cheeses, one soft cow’s cheese, and a hard cow’s cheese. The Peaks Artisan Cheesemakers will be attending the Market monthly, and if you want to come in and sample some of their cheeses, you can find them at stand number 123.
What do you do when you have been growing Italian Stone Pine trees for 19 years? Harvest the pine nuts of course! Paul and his family from Combaining Pine Nuts have recently commenced harvesting these little pale golden gems of goodness – the edible seeds of pine trees.
Pine nuts have been eaten in Europe and Asia for thousands of years and can be used in salads and vegetable dishes, added to meat or fish, and of course, made into pesto. Combaining Pine Nuts will be a seasonable stallholder attending once a month and will be back in September with their pine nuts for sale.
Winter mornings are tough, don’t we know it. And heading to Market is made that little bit easier in the chillier months by the smells and tastes of the hot drinks on offer.
Our friends at La Empanada have been drawing crowds from miles away with the yummy smells of Christmas wafting from their Winter Apple and Fruit Cider. This alcohol-free cider is made from fresh apple juice made from Market apples, boiled together with spices, cranberry juice and Market-fresh oranges. Served warm, this one has been a real hit with the kids.
For something savoury to warm your soul, head on over to The Gut Shoppe for some steaming New England Fish Chowder, 100% Grass Fed Bone Broth, Organic miso Soup or Lentil and Sweet Potato soup. Guaranteed to make you forget all about the cooler weather whilst being super good for you.
The Johnsons know a lot about hard work. Husband and wife team Sam and Claire Johnson run Boxgum Grazing on Windermere, a 1500 hectare property near Young on the South West slopes of NSW. Passionate about farming and land management, the farm supports a diverse mix of perennial grasses and box gum woodlands and their management is focused on increasing the biodiversity and biological health of the landscape.
They produce 100% grass-fed beef and genuine free-range pastured pork, which they market directly to customers in their region. Selling only what they produce, the Johnsons truly understand the vital connection between healthy land and healthy food, and promote that when dealing with Boxgum customers are dealing directly with the farmers and can get to know comprehensively the provenance of the food and how it is produced. You can meet Sam and Claire at Market each week and try their products for yourself to taste the difference.
Oranges are so hot right now. It wouldn’t be winter at the Market without an abundance of juicy, fresh oranges. From June right through to October is peak orange season and there are loads of these tangy beauties available right now.
We all know oranges are packed with immune-boosting Vitamin C, but did you know that oranges also keep your blood pressure under check, help to lower cholesterol, prevent skin damage and can also help to control your blood sugar level? They can do all this and are just lovely to eat too. You can use excess oranges for juicing, to flavour cakes and biscuits, and in savoury winter warmers like a Thai duck and orange curry.
Popular orange varieties available at Market now include Cara Cara Navel Oranges, a seedless, sweet variety that is low in acid, and the appealing Blood Oranges, popular for its crimson flesh and delicious red juice. Bag up your oranges now from Warrick Morris – Fruit and Veg and Auddino’s Produce.
Milk and milk production seems to be a hot topic in the media of late. Stories of milk recalls and dairy price wars leaves many people wanting to know more about where their dairy actually comes from and how it is produced. Boutique dairies are on the rise and many are choosing to keep processing onsite. Which can only be a good thing, right? Tilba Real Dairy, a multiple award-winning family owned and run dairy located on the far south coast of NSW in the stunning Tilba Valley thinks so.
Nic and Erica Dibden are the proud owners of the dairy that specialises in handmade cheeses, milk, yoghurt, and cream, with a ‘straight from the herd to you’ approach. In their factory, they produce bottled milk, yoghurt, cream and many varieties of sheep and goats cheese which they say you just have to taste to believe how different it really is. Having been involved in the farming/agricultural industry for the past 20 years, they produce the creamiest milk from their pure jersey herd and the unique Terre Noir of Tilba. The dairy’s philosophy is to create high-quality dairy foods, with long term sustainability at the fore. If you pop in and see Tilba Real Dairy at the Market they’re happy to chat with you about their products, how they are made and where they come from. They’re Legen-DAIRY!