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Last week’s newsletter malfunctioned, and you may have mysteriously received in your inbox this morning. However, here is what you can look forward to on Sunday:

We won’t need to tell you that Farmers’ markets are the place to get fresh, locally grown produce.

What may be less known is that Farmers’ markets are also the place for heritage and less common veggies too. Take Golden Miles Wong Bok (more about this below) for instance or Spudz n Greens salsify, which, according to one chef, “makes welcome change from parsnip, sprouts and cabbages”. Then there’s rare miners’ lettuce, and chickweed at the Community table.

Whether you like experimenting, or like the more common vegetables, it’s worth coming to the market for the weekly grocery shop. It shows in the freshness, and our producers thank you for supporting local.

This newsletter is laden with recipe ideas. Check out Golden Mile’s Butter Braised Wong Bok recipe, the Mooody Cow Millie recipe, Isobel Olives olive serving suggestion, and our market manager’s Moroccan stew.

Read more news directly from our stallholders below.

See you Sunday, rain or shine, from 9 til noon at A&P Showgrounds.

From our stallholders

FRUT4U Lowes Orchard 

Delicious Meyer Lemons and Green kiwifruit – full of Vitamin C and antioxidants to ward off the winter nasties, also our usual range of Apples and Buerre Bosc and Winter Nelis Pears available this week on our stall.

See you Sunday! Andrew and Sue

Cranky Goat – Mooody Cow Facts

Did you know

We make Cow cheeses from May to September

We collect the milk from Oaklands in Stoke three times a week. The milk we use is a by-product of Oaklands milk once they have removed the cream, so all our cheeses are made with low fat milk 2.4% fat.

We are back at the Market this week with our lovely camembert style cheese called Millie.

Baked Millie Recipe

  • 1 Millie
  • 2 or 3 cloves of garlic (depending on taste)
  • Sprigs of Thyme
  • Heat the oven to 200°C, 180°C fan, gas mark 6.
  • Unwrap the cheese and place in a camembert baker or in an ovenproof dish.
  • Using a sharp knife, make some small incisions into the cheese and then poke the garlic and thyme into the camembert and bake for 20 minutes until gooey.
  • Serve with a variety of crudites, toasted bread or crackers for dipping.

Golden Mile Produce

Wong Bok is the yummy green featured this week.  It has a huge amount of uses similar to a regular cabbage but with a lighter more textured leaf.  A whole leaf is great used as a wrapper for stuffing and making rolls, slice finely for a salad, coleslaw or stirfry. Great for making your own kimchi or for those a little less adventurous try butter braised wong bok.

Butter Braised Wong Box

Slice wong bok into thicker bite sized pieces, melt a couple of decent tablespoons of butter in a pan over a medium heat.  Add wong bok to pan season with a little salt, add about 3 tablespoons of chicken stock. Stir well and then cover.  Stir every couple of minutes adding a little more chicken stock if required.  Ready when just tender (we still like a little crunch) and liquid has been absorbed. Delicious. A great accompaniment served with corned beef, mashed potatoes and mustard sauce! 

See you Sunday. Sally and Stephen

Garden Bees

New product alert: We now have fresh comb honey. Both rounds and squares.

Also still have a few 2 kg pots at $20.00 both multi and creamed.

Thanks Kevin

HOMEMADE.KIWI

Soup of the day this Sunday at the Market is “Curried Pumpkin and Celery”. The soup is made from one of our dehydrated soup packs and all ingredients are dried fresh from the garden or from the Market. The curry powder used is homemade and has amazing flavours like you’ve not tasted before.

New this week are dehydrated Beetroot shoestring chips, full of iron and vitamins.

See you at the Market, Rain or Shine, (shine I hope), Alys

Isobel Olives

Isobel Olives now has brined olives for sale in 300ml and 1 litre jars. These are large plump Spanish queen olives three months since harvest. It is a laborious process where the olives are washed daily for three weeks, then placed in 10% brine solution for another month, then placed in a new brined solution with a small amount of vinegar.

New season’s medium oil is now available in 250ml and 500ml bottles. Remember to bring your 750ml bottles for a refill – the most economic way to purchase oil.

Olive Recipe

Empty the brine from a jar of olives and place in a saucepan with some Isobel olive oil. Warm gently adding some of the following – cardamon pods and orange zest, grated ginger and garlic cloves, Boom chilli sauce, herbs – rosemary, oregano, chilli pod, lemon zest. Use your imagination for combinations.

If you find the olives saltier than you like, soak them in water for a few hours. Allow to rest and serve warm with ciabatta bread from Heritage bakery and enjoy as a starter.

Chris

Snailhouse Bakery

Rain or shine I will be at the market with the tasty and healthy German style rye sourdough bread and the more French style sourdough country loaf, wheat free adventure bread, superseeded multigrain, Cinnamon snails, sour cherry pie, Linzer Torte, chia seed crackers, sourdough crackers, breadsticks and coconut Pani Popos.

See you soon, Annette

Miners’ Lettuce from the Community Stall

You may not have heard of miners’ lettuce before. It’s a rare specialty produce. Loved by chefs. The plant got its name from the Gold Rush miners who ate it to stave off the scurvy, disease, which is caused by a Vitamin C deficiency.

According to a study in the Journal of the American Dietetic Association, 100 grams of miner’s lettuce—about the size of a decent salad—contains a third of your daily requirement of Vitamin C, 22 percent of the Vitamin A, and 10 percent of the iron.

Miner’s lettuce is pleasingly crunchy, mild-tasting. It forms a good salad base, and can also be steamed, similar to spinach. Available from the community stall.

SharpAs Tool Tips

Hoof knives. I was asked recently whether I could sharpen hoof knives. Yes I can, and here are some recent knives sharpened. Some are double edged, some single edged. The edges are subject to hard conditions, contacting stones, and grit. Even badly damaged edges are repairable. If your knife is hard to use, bring it along to the Farmers’ Market.

It’s a busy time of year now Spring approaches. Remember if it’s got an edge to sharpen, for the garden, kitchen or workshop, come and see me at the Farmers’ Market.

cheers Ron

Cooking inspiration of the week

And finally, Lynn, our market manager, shares with us what she cooked this week to warm up on the cold winter’s night.

Being in the middle of winter I am often using produce that I preserved or froze from summer.  This week I tried Moroccan flavours.  It is a simple stew that can be easily made vegetarian.

Firstly I made a marinate of tomato (from the freezer), coriander, onions (Golden Mile Produce), parsley, 1/2 tsp paprika, 1 tsp ginger, 1 tsp cumin, 1/4tsp cinnamon, 1/2tsp turmeric, salt/pepper. You can alter the spices to suit your taste.

  1. Mix this up and rub onto your meat, cut into cubes. I used lamb but you could use any protein including tofu or tempeh.
  2. Marinate this for as much time as you have, overnight if you are that organised.
  3. When you are ready, splash some olive oil (community stall or Isobel Olives) in a pan and add your meat. After a quick sauté, I added parsnip, kumara, and beetroot. cut into biggish pieces. Add the rest of the marinate, and about 1 cup of stock.
  4. Bring to a boil and make a slow simmer. This cooking time totally varies on what cut of meat you are using. If you have a piece of mutton, you will need to simmer for a few hours, I had quite a tender piece of lamb leg, so I just gave it about 30 mins.
  5. Next, I added some more veggies, I had broccoli stem, chopped into small pieces and silverbeet, I also added a can of chickpeas. Have a taste and add the same amount of spices again if needed. Cook until tender, adding more stock if necessary.
  6. Cook some couscous, I like the Israli couscous, but any will do. Fluff it up with a fork and add chopped parsley, and butter.
  7. Serve in a bowl with couscous round the sides and your stew in the middle topped with some cut coriander, enjoy on a cold winter’s night.

mā te wā.

See you Sunday from 9 til noon, unless you are unwell. If you haven’t already, we invite you to follow us on FaceBook and Instagram.

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