Daylight saving is here, summer must be near

Daylight saving will begin at 2:00 am on Sunday, 26 September. Clocks will go forward one hour from 2am on September 26 – so from 2am to 3am. So the winter 8am will become 9am. If you are normally a late starter, make sure that you won’t miss out.

Our set up for our third Level 2 market remains spread out across 1200 square metres, with one entrance into the market arena. Gates will once again open from 8.45am.

In this issue, Viavio introduces a new peppery soft cheese. HiFi Foods quote two studies beneficial for Type 2 Diabetics. Traditional Country Preserves returns with a popular product. Annette is back with her coconut Pani Popos and s much more. Check out Frut4U Lowes and Golden Mile Produce’s deals as well as a handy tool tip. Further, Lynn’ shares 3 ways with cauliflower.

See you once the gates open from 8.45am onwards (with your mask on).

From our Stallholders


It’s been lovely to be back at market and seeing you all this last weeks.

This week we will have our range of A2 Yogurts and Cheeses as well as our last addition: the Peppercorn CACIOTTA!

A semi- soft, fresh cheese with a compact firm texture with a peppery kick.
We enjoy it as an everyday cheese perfect for sandwiches and salads.

If you like melted Cheese, you’ll have to try it in Raclette and pies. So good!

See you Sunday

HiFi Foods

If you’re Type 2 Diabetic and wanting to get your blood sugars down check out this study or  this one. The Peer reviewed Trial by CSIRO Australia has shown a 39% reduction in Post Prandial Blood Sugars by consuming 2 slices of HiFi Bread before a meal. This is because the Resistant Starch Fibre in the HiFi Bread acts as an insulin stimulator and improves its ability to respond to blood sugar modulation.

Remember HiFi bread has over 10 times the resistant starch of standard white bread. This study has been repeated in the USA.  We have had an informal confirmation of this with a 40 year type 2 diabetic patient going from 6 to 4 units of Insulin daily by eating 2 slices of HiFi Bread late morning (we have the diabetic record books on hand if you would like further assurance and nutritional advice). Come check us out at the Market.

Traditional Country Preserves

It’s popular, but we’ve not had time to make it for quite some time. Now it’s back!

We’ve managed to make some more of our popular dessert topping with Pinot Noir juice and Brandy plus spices. Great over Christmas pudding, icecream or added to fruit salad etc.

I will have it at the market on Sunday. The stock is limited so be in early.

Kind regards, Margaret and Brendan Duggan

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 and so much more.

See you soon, Annette 

FRUT4U Lowes Orchard 

Thank you most sincerely for the support you give to our market.

This week we will have 

  • Royal Gala Apples $2/kg
  • Splendour, Pac Queen, Braeburn, Sturmer & Granny Smith Apples $2.50/kg
  • Green Kiwifruit $2.50/kg 
  • Meyer Lemons $3/kg
  • Apple & Boysenberry Juice – 3 litres $13
  • Sturmer Juice & Pink Lady Juice – 3 litres $11

 Looking forward to seeing you all on Sunday!

Golden Mile Produce

One of Stephen’s favourite sayings “there’s no city prices here!” so we will continue our Level 2 special this week on our lettuces. That’s any 2 for $5.00.  They are fresh, local, green or red and delicious. What better way to enjoy them with some local whitebait! Sometimes it’s the simple things in life make every day so good!

SharpAs Tool Tips

Axes are not only good for wood chopping but also very useful in the garden when removing shrubs etc. Like all tools, keeping them sharp makes the job easier. Do you have an old axe in your shed? Look to see if it’s got a brand name on it. Many old axes, no matter the condition, are made of high quality steel and it can be worth the effort to restore rather than buy a cheap alternative. The photo shows a quality axe head that I sharpened. Remember if it’s got an edge to sharpen bring it along to me at the Farmers’ Market.

cheers Ron

Cauliflower musings with our market manager

Greetings from the market. At this time of year, cauliflower is readily available, and some of you may be getting tired of cauliflower cheese, so here are three different ways to serve cauli. Sharing a little secret, I have never been a fan of cauli, but have learnt that there are actually a lot of different ways with it that taste really good.

Mustard Cauliflower

This is from an Indian book that I really love.

2 tsp yellow mustard seeds, 2 tsp black mustard seeds, 1 tsp grd tumeric, 1 tsp tamarind puree 

Grind these ingredients and mix with half a cup of water to make a smooth paste.

2-3tblsp mustard oil, 2 chopped garlic cloves, 1/2 onion chopped, 600g cauliflower broken into florets, 3 mild green chillies chopped, 2 tsp nigella seeds

Heat the oil and add the garlic, onion, cauliflower and lastly the chilli. When nicely browned, add the mustard mixture and nigella seeds, and simmer until the cauli is cooked. You may need to add a bit more water, then when it’s ready take the lid off to dry out the sauce. Season and serve.

Soy Cauliflower

This is easy and tasty as a potato or rice substitute, or a side dish.

Process your cauli in a food processor until rice-like, and crumbly. Place this in a baking dish. Next add a good handful of peanuts into the food processor and process the same. Add these to your baking dish.  Get some good soy sauce and add a good dollop. Mix altogether and season but be careful as soy is quite salty, and place covered into a moderate oven. Will probably take 20-30 mins, when the cauli is cooked, remove and serve.

Cauliflower Rice

Again this is easy and good if you are trying to watch your carbs. Simply process your cauliflower in the processor and use instead of rice in your fried rice.

Saute some garlic, ginger and chili, add your protein (chicken, or bacon, or edamame beans), add your chosen veggies, mushrooms, carrot, cabbage, whatever you like. Simmer with lid on, careful not to burn and stick. Mix together 3 tblsp stock, 1/3 cup of oyster sauce (can also use black bean sauce), 2 tblsp soy sauce, 1tsp sesame oil, add your cauliflower, mix and add your sauce, simmer until tender. You may need more stock or water.

Lynn Stuthridge

We’re still in Level 2. Here’s a quick recap, and with that said, see you Sunday

  • Sign in at the Entrance (from 8.45am, gates are locked prior)
  • Wear a Face covering – unless 12 years of age or under.
  • Maintain Social Distancing
  • Only handle stall produce that you plan to purchase
  • If unwell, please stay home

mā te wā.

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