Did you know the Market has one very special stallholder who actually makes their own tea? Russell and Lyn from Windellama Organics are creating their own herbal teas made from their own dried herbs – and with no black or green tea in sight!
Russell and Lyn farm on their property in Windellama NSW, which is situated to the east of Lake George, between Canberra and the South Coast on the Southern Tablelands of NSW. The farm is organically certified and there they grow stone fruits, vegetables, and free-range eggs which they sell at Market. And it’s their teas which have been gaining attention of late. They’re producing a range of around 15 tea blends that can be enjoyed hot or cold with varieties including their Lemon Thyme and Ginger tea, and their BOOST tea made with all organic nettle, black peppermint, raspberry leaf and aromatic heritage pink rose petal. Other varieties include Chamomile Plus, Princess Grey, Clean & Green and Black Velvet.
Stop in and see Russell and Lyn on your next visit to Market and take home a blend for your own delicious cuppa.
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.
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!
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.