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!
Sometimes it feels a little tough to get out of bed on a cold winter’s morning and head to Market. But we can assure you, it’s well worth it. Not only will you be met with an abundance of fresh, local and regional produce when you arrive, but we can warm you up with delicious, fresh and hot baked pies too.
Keep your eyes on the hot pies and grab one from one of several Market pie makers including Gum Tree Pies. These makers of handmade gourmet meat pies and sausage rolls offer piping hot pies in many varieties including Steak and Red Wine, Lamb and Mint Jelly, and Thai Green Curry pie.
And the pie warmers are always well and truly stacked over at Some Bakers . Crowd favourites on cool mornings include their Chicken and Leak pie, Steak and Pepper pie and Beef and Thyme sausage rolls.
The pies just keep coming at nearby Uncle Juan’s Bake House where locally made pies and sausage rolls sit dressed in their handmade light crispy pastry. Try the Black Angus pie, Slow Cooked Lamb pie, the Dahl and Rice Pie, and the Pork and Fennel sausage roll. These babies are bound to warm you up as you wander the Market, and we can assure you you’ll leave more than satispied!
How good are biscuits? And they’re even better when they’re high quality, handmade biscuits. Market newcomer, Adam Condipodero, knows all about biscuits of high quality. Having failed in his search for a taste of Sicily closer to home, he and two Canberra lads took a punt and the Sicilian Biscuit Company was born. They like to call themselves ‘purveyors of Sicilian Sweetness’ creating handmade biscuits in the Italian style including amaretto, pistachio, lemon, chocolate, coffee and cherry varieties.
Born from a passion for family, food, culture, and authenticity, Adam and the Sicilian Biscuit Company team just love sharing a little taste of Sicily with the people of Canberra and beyond. All handmade pastries and biscuits are lovingly made from local ingredients, with most products both gluten and dairy free. You can take home a little piece of Sicily for yourself with these tasty biscuits available at the Market fortnightly at stand number 123.
Ever heard of a groat? If you love your oats, you may know what these little gems of goodness are. Groats are the hulled kernels of various cereal grains – the whole grains that include the cereal germ and fibre-rich portion of the grain, as well as the endosperm, which is the usual product of milling. And our friends at Randall Organic Rice are now selling groats at the Market.
Groats are great for people who like to roll their own oats with their own small oat rollers fresh each morning. The Randalls grow their rice and grains on a farm in Murrami, NSW, with the belief that people deserve chemical free, tasty rice and grains that are environmentally sustainable. With the whole operation certified organic, their latest batch of oats in the Yarran variety were sewn in July 2018 and harvested in December 2018, and the Randall’s will be freshly rolling the oats each week for the Market.
Other Randall Organic Rice products include brown rice flour, white rice flour, rice bran, rice cakes, semi-brown long grain rice, and Jasmine rice. Get your fresh groats and oats at Market now.
Two farmers from Bungendore NSW have a unique technique for growing their produce. Sue Armstrong and Greg Oliver have been farming at Greenhill Farm for over 20 years producing a wide range of summer and winter veggies, and 100% grass-fed beef from a farm bred, Angus-based herd whilst being certified biodynamic farmers.
Being certified biodynamic involves a spiritual, ethical and ecological approach to agriculture. It is this certification that means that the produce supplied by Greenhills has been cultivated in an environment that is structured around the lunar and astrological cycles. This type of farming differs from Organic farming in that biodynamic farming has a greater focus on astrological cycles and the idea of the farm as a single ‘organism’
Sue and Greg have been a part of the Capital Region Farmers Market for 12 years.
They currently bring a wide range of summer and winter veggies such as carrots, potatoes and parsnips to the markets and enjoy building relationships with their customers.
As a certified biodynamic farm, Greenhill Farm has a strong focus on sustainability and significantly healthier food and produce.
We enjoy having these farmers as part of our markets and look forward each week to their new fresh produce.
We all want to try and do the best we can for our environment – but shopping at the supermarket can produce extra anxieties over how much plastic packaging is actually coming home with your shopping. A common frustration for shoppers is also a lack of locally produced products (as well as long waits in checkout queues).
So, shop at your local Farmers Market. Here’s five reasons why it’s a great idea:
- Less excessive plastic packaging
Bananas wrapped in plastic, lettuce in sleeves, tomatoes in trays, everything fresh wrapped in plastic – it’s enough to cause anxiety in the calmest person – but when shopping at your local Farmers Market, we try to use less single use plastic bags, and offer recyclable bags and reusable mesh bags.
- Direct communication with growers
Consumers like to know where their food comes from. At the market you are can find out where your food comes from and directly communicate with growers, giving you confidence in what you are buying.
- Longer lasting freshness
We’ve all done it – you’re in a rush so you go to the supermarket to buy some veggies, go to eat them the next day and their already soft and past their use. By shopping at your local farmers market, you can be sure that you’re getting the freshest produce, so no more wasted veggies. With products often being picked and harvested then coming directly to Market you’ll have the freshest veggies and won’t be wasting your money.
Would you rather pay less for something that doesn’t taste good or pay slightly more and have it last longer, taste better, and come from a more ethically grown source? Most stalls have comparable prices to the big supermarket chains, some are slightly higher in price – however, what you’re paying for is better tasting produce with a longer shelf life, and to support your local and regional farmers.
- The atmosphere
When you’re shopping at the supermarket, do you feel rushed and pressured? Shopping at Farmers Markets have a much more relaxed feel because people have more time to think about what they’re buying, being able to pick up and smell produce is a great thing for the senses. You can often take samples to taste-test, and the growers are readily available to chat to in a buzzing atmosphere.
There’s something to be said about warm baked goods on a cold winter morning. Whether it’s freshly made Bombolini filled with fresh custard, an almond and brandy croissant or a peach and rhubarb danish, nothing tastes as good as that first bite of pastry (well maybe once you’ve sat down after a busy morning market shopping)
Our two new bakers Origin Bake and Cibus Goodness from Nature offer tasty winter pastries and delicious baked goods, while also bringing traditional cooking techniques from two unique cultures.
Karim from Origin Bake brings ancient Egyptian techniques to his modern baking, like using high fibre flour and only natural and fresh ingredients.
Alberto from Cibus Goodness from Nature worked in a café for more than 30 years in his hometown of Rome, Italy. After moving to Canberra ten years ago working as a chef in Yarralumla he noticed his customers really enjoyed his fresh Bombolini, so he decided to sell them.
We welcome our two bakers to the market and look forward to trying all their goodies over winter.
Truffles are back! These hard to grow ‘black diamonds’ aren’t just your home-and-garden-variety fungus. Aromatic and delicious truffles are now back in season. There are many words to describe the truffle flavour – mould, garlic, soil, onions without heat, sweet body odour – but this isn’t what truffles are all about. Truffles are so irresistible because their aroma mimics reproductive pheromones. The reason they are so pricey is purely down to them being so difficult to grow.
The Périgord black truffle is intensely flavoured, so should be cooked low and slow. With this versatile little fungus, you could try a truffle toastie, truffle risotto, even truffle ice cream. You can add a small amount to sauces and side dishes to transform an otherwise humble meal into something to remember. Truffles aren’t cheap, but you only need about five grams per person per dish – which works out quite affordable. The best way to get the most out of your truffles is to actually cook them in your meal, and not just use them as a garnish. This is because the heat turbocharges the flavour. You can get your truffles at the Market from La Truffiere or Terra Preta Truffles.
Winter is here, but don’t let the cold weather keep you from enjoying fresh produce. Fresh vegetables and fruits seem to be under-represented on restaurant menus and cooking them at home is a great way to eat enough of the good stuff (and knowing you’re helping a local grower never tasted better). Eating fruits and vegetables during the summer is easy, since so much produce is at its peak. During winter, it’s a little trickier, but we are the best place to buy all your winter veggies, fresh to Market each week.
Brussels sprouts (available from Kurrawong Organics) are high in nutrients, rich in antioxidants, high in fibre and are one of the most dividing vegetables. Being rich in vitamin C, B6, A and vitamin K means they are the perfect winter vegetable.
Eating more of these low-calorie, nutritionally-dense vegetables could add great benefits to your diet. Brussels sprouts when roasted, caramelises their edges leaving them soft and tender inside. Bake with some ham, lemon juice and garlic for some tasty winter sides.
Some of the more robust vegetables such as potatoes and cauliflower are well known and loved veggies at winter time. Roasts are a staple in most households and perfecting the roast veggies is a lifelong mission. With World Bee Day last month, you may have re-stocked your cupboard with some beautiful honey from our stallholders. Honey is a great way to enhance the natural sugars in caramelised roasted vegetables – with over 17 million searches for ‘honey roasted veggies’ you can’t go wrong.
Chard (available from Kurrawong Organics, Greenhill Farm, and Rita’s Farm Produce) is a nutrient-rich and deeply flavoured versatile cold-weather ingredient. Usually found in three variations – green, which have white stems and a fairly mild flavour, red, which closely resembles beetroot greens in look and taste, and rainbow, which is a mix of both. The secret with cooking this vegetable – as with most winter veggies – is to cook them low and slow.
With some inspiration, you can easily work more winter produce like Brussels sprouts, potatoes, chard, cabbage into your diet with delicious fresh produce from some of our stallholders including
Kurrawong Organics, Greenhill Farm, Rita’s Farm Produce, Deua River Farm Produce, Dilliro Vegetables, Auddino’s Produce, Ingelara, Lindfield Park Produce, Warrick Morris – Fruit & Veg, Windellama Organics And more!
There is a certain peace of mind that comes from knowing what you are feeding your family. And this is one of the drivers behind family business Canowindra Farm that specialises in pasture-raised chickens. Husband and wife duo, the Doldens, are parents to three young girls and have always felt its important to know exactly what they are feeding their family. And it is with this in mind that they rare their chickens, pasture-raised from sunlight to sundown. All their chickens are ethically raised, sustainable and free of all chemicals and pesticides. Canowindra Farms are at the Market each week with their whole singular prepared chicken cryovaced ready for cooking or as a ‘ready to cook’ pack complete with Pepe Saya butter and thyme sprigs. Come in and see why pasture raised chicken just simply tastes better.