Christmas is the time of year to enjoy a little sweet indulgence. Over the coming weeks, we have all the Christmas goodies to satisfy your sweet tooth including Christmas fruit cake, fruit mince tarts, shortbread, and Christmas spiced macarons from Crème n’ Sugar Patisserie – they’ve even got gluten free options available.
For those wanting their touch of sweetness from a more natural source, we have SO much fresh fruit to fill your Christmas fruit bowls, decorate your platters, create summery desserts and refreshing cocktails. Cherries are hot right now from Torry Hill Orchards, Drive in Orchards, Hill Lock Orchard and M&N Topspot. Raspberries are just the thing from Borenore Berry Farm, whilst the blueberries are ripe and ready from Clyde River Berry Farm. Strawberries are sweet from Charlie Camilleri, Borenore and B&S Fresh Produce, and there is new season stone fruit including peaches and nectarines from Harrisons & Sons and Willayoung Orchard – be sure to get in quick as we’re sure these fresh fruits will sell out early. Sweet!
The arrival of this lovely warmer weather has brought with it a great range of delicious fruits just perfect for a healthy snack, or for your lunch boxes, fruit salads and to fill up your fruit bowls. We’re so lucky to be seeing the return of Drive In Orchards who will be back this coming weekend, 9th November. Hailing from Young in NSW, our Drive In friends are back with absolutely delicious cherries, along with tasty and juicy apricots and mulberries.
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 Dave from Borenore Berry Farm. Dave has been coming to the Farmers Market each Saturday since 2005 from his farm in Borenore, 12 kilometres west of Orange, NSW. The Farm produces strawberries, blackberries, raspberries and blueberries. Strawberries are available from November to May each year, with the other berries being seasonal at different times of the year. Dave says all varieties are popular and they often receive feedback about the high quality of the fruit. You can meet Dave and take home some of these delicious berries from the Market each week.
– Preheat the oven to 150°C
– Put the egg whites into a clean bowl, then whisk with an electric mixer on medium until they form firm peaks.
– With your mixer still running, gradually add the sugar and a pinch of salt.
– Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes, or until white and glossy. To test whether it’s done, pinch some between your fingers, if it feels completely smooth it’s ready; if it’s slightly gritty, whisk for a little longer.
– Place a small dinner plate upside-down on a piece of grease proof paper and draw round it.
– Flip the paper over and stick it to a large baking tray using a tiny blob of meringue to secure each corner.
– Spoon the meringue out on to the paper, using the circle as a guide, use the back of a spoon to push it out to the edge of the circle, creating a slight well in the middle as you go.
– Bake in the hot oven for around 1 hour 30 minutes, or until crisp on the outside and slightly soft inside. Meanwhile, preheat the barbecue.
– Add the lime zest and juice to a pan with the orange juice and runny honey.
– Halve the vanilla pod, then scrape out the seeds and add the pod and seeds to the pan.
– Place on a medium heat and cook for 7 to 8 minutes, or until slightly thickened and glossy.
– Add half the cherries to the syrup and cook for a further 3 minutes, then remove from the heat.
– Add the peach and nectarine quarters to the barbecue and cook for 3 to 5 minutes on each side, or until nicely charred.
– Once the meringue is ready, dollop the yoghurt into the centre, then drizzle with a few spoonfuls of the syrup and swirl and ripple it through the yoghurt.
– Arrange the peaches, nectarines and remaining cherries on top, then spoon over the remaining fruity syrup.
– Scatter with fresh mint leaves, then serve.
Yep indeed the weather might be colder, but you can make it that more bearable by stocking up your fruit bowls with some of our producers’ fresh seasonal offerings. This month sees the return of a few favourites with delicious fruits on offer. Burnbar Fruitare back on 22 June with ripe custard apples and lovely avocados. And mandarin season is finally here! The season started late due to the unseasonably warm weather, as the frost is needed to bring out the sweetness of these little orange delights, but Auddino’s Produce are now on board with mandarins at the market each week. Grab some for the best vitamin c hit ever!
There are loads of fresh seasonal fruits and vegetables at the market with the team from Tree Tops having fresh pears, chestnuts and apples in many varieties over the coming weeks and into winter. You’ll find Granny Smith, Rosy Glow, Fuji and Pink Lady apples amongst others, as well as fresh apple juice on offer from these market regulars.