FLEURIEUFORAGER
Meet the grower,TASTE THE REGION
farmers market
NEWSLETTER | AUTUMN 2017
Autumn brings great surf, mild calm days, and the vintage time in our wine regions. The Fleurieu cools to an average around 23°C, with long periods of blue skies and no wind. The region is currently abuzz with grape
harvesters – a later vintage this year with bountiful crops for our wine-makers.
In this issue get to know our producers, our members and the exciting events on offer.
WELCOME!
CONTENTSRecipe Tommy Ruffs with a Salad of Radish,
Lambs Tongue and Fennel
Growing Ginger & Tumeric
The Kitchen Door
Devour Willunga & Be Social winners
Sustainability Workshops
In Season Fruits and vegetables to enjoy in autumn
and Planting with Di Bickford
Meet Mandy Davies of Fine & Dandy Teahouse
Ian East of Gina’s Kitchen
Mike & Kelly Adams – Shoppers/Members
Sam Whitehead of Güt Feeling
15th Birthday Celebrations
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IN SEASON
Willunga Farmers Market Team
Jenni Mitton – General Manager | Richard Bennett – Operations Manager
Linda Corbett – Administration | Julian Salter – Market Day Operations
With thanks to our Market Day Volunteers
Our Current Board Members
Pip Forrester Chair | Michael Lewis Deputy Chair
Steve Scown | Glenn Fitzpatrick | Di Bickford | Ben Heath | Hani Mouneimne | Bron Busbridge | Liz Packer
Design by Minka Creative Studiowww.minkacreative.com
Socialise with us @willungafarmersmarket
Join the fun!
farmers market
Get social with us!@willungafarmersmarket
IN SEASON
AUTUMNFruits apples, blackberries, figs, grapes, honeydew, limes, valencia oranges, pears, persimmon, plums, pomegranates, quinces, raspberries, rhubarb, rockmelon, strawberries, watermelons
Vegetables artichokes (Jerusalem), asian greens, beetroot, capsicums, carrots, celeriac, celery, cauliflower, eggplant, kale, kohlrabi, leeks, onions, parsnip, peas, potato, pumpkin, shallots, silverbeet, spinach, swede, sweet corn, turnip, zucchini
PLANTING WITH DI BICKORD from Bickleigh Vale Farm
For the cool season ahead, its time to think about planting the brassica family:
Broccoli – heading or sprouting types
Kale – super nutritious and easy to grow with varieties of different coloured and shaped leaves.
Cauli, Cabbage, Brussel Sprouts and for something different Kohlrabi and Collards
For greens, Silver Beets and colourful Chards – always hardy and easy to grow
Spinach thrives in the cool season
Salad greens – lettuce, rocket, endive, radicchio, chicory
Asian greens – easy and quick Bok Choy
Broad beans and peas
Onions and garlic
Beetroot
Most kitchen herbs – such as coriander and parsley do well in the cool season
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Meet
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MANDY DAVISfrom Fine & Dandy Teahouse
What is your favourite blend/product?
This changes daily. In winter, I can’t go past the Squeeze & Smile
made from Fat Goose Fruits lemons and organic ginger and in
Summer I can’t live without our Blooming Dandy made with Port
Elliot grown wild hibiscus, over ice (and possibly adding some gin
and strawberries...)
Is there anything new on the horizon for Fine & Dandy?
We are currently in the process of building a commercial kitchen
and I’ve also been working with a local designer over the past few
months to re-brand Fine & Dandy which I can’t wait to reveal mid
this year! Apart from that, the best part of my job is there’s always
a new recipe to create and seasonal fruit and herbs out to inspire.
Can you give us a quick overview of your business?
Fine & Dandy Teahouse was founded in 2013. The philosophy of
the business is simple; creating ethical, delicious, health beneficial
teas from organic, local and seasonal produce. Our market debut
was at the Adelaide Showgrounds Farmer’s Market and then to
Willunga Farmer’s Market in Feb 2015.
What inspired you to start your business?
After surgery in 2011 to help restore and reconfigure my hip and
pelvis went wrong, I found myself in hospital over several months
having a total of 7 major surgeries. Due to the stress my body
was under, my stomach and bowels shut down and I then found
myself intolerant to caffeine, preservatives and additives. Trying
to get my body back on track, I started drinking tea and realised
that there was a huge gap in the market for fruit & herbal teas that
didn’t have any flavourings, dyes, sulphur or preservatives added.
After growing up in the Riverland on a fruit block, it was a natural
progression to include as many local, seasonal fruits and herbs
as possible in the menu and to make that a focus of Fine & Dandy
Teahouse.
What are the main goals you want to accomplish in your
business?
The main goals I wish to accomplish with Fine & Dandy Teahouse
is to continue grow both the wholesale and online aspect of the
business. We currently have 46 stockists across South Australia
and are always on the lookout for other likeminded businesses to
collaborate with.
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IAN EASTfrom Gina’s Kitchen
You bring a range of products to the market. Are there any
favourites and why?
Our delicious berries and the value-added jams made from them
are always in demand. Our customers love the flavour of these
products.
What are the main goals you want to accomplish in your
business?
Our main goals are to achieve the best quality products which the
customers require.
What do you enjoy about selling your produce in the market?
We enjoy having personal contact with our customers and
receiving feedback from them which is important in assessing
customer requirements.
What do you do when you aren’t working in your business?
Our farming enterprise is pretty much 7 days a week but during the
winter months we find time to take the occasional holiday.
Can you give us a quick overview of your business?
Gina’s Kitchen & Field Berries is located at Mt Jagged. Farming
enterprise including beef cattle, strawberries, raspberries,
vegetable production and value added products including jams,
sauces, vegetable pasties with other cooked products.
How did you first get involved with Willunga Farmers Market?
We have a stall at another market but wanted to expand our
business so applied for a position about 2 years ago with WFM.
What are your main business challenges?
Our biggest challenge as a producer is climatic changes and we
need to adjust our growing techniques to allow for this. Summer is
a real challenge with the extreme heat. Sometimes extra overhead
netting is required to buffer heat stressed plants.
What has it meant to your business having a farmers’ market
nearby?
It means we can sell direct to our customers in the freshest
possible way, no third party involved to delay the product from
reaching consumers.
MIKE & KELLY ADAMSShoppers/Members
How long have you been shopping at the market/members?
We have been members of the Willunga Farmers Market for approximately 12 years.
What does the market mean to you?
We really enjoy the atmosphere, catching up with stall holders who are our market
buddies, buying fresh fruit, vegetables and flowers. We enjoy our family tradition of
attending the market in the knowledge we directly support local food producers.
Favourite stall/s at the market? McCarthy’s Orchards except in the football season –
someone goes on about Hawthorn; Hart’s – the bearded one thinks he is a comedian;
Willunga Plains Flowers – sporting family and kids help out which is great to see; Bickleigh
Vale Farm – Di always jovial and helpful; Alnda Farm – great produce and very friendly
service with a lovely smile; B.-d Farm Paris Creek for the best yoghurt Kel has ever had and
Fleurieu Milk Company for their cheerful and friendly service.
I think Mike and Kelly have really summed up the community spirit that is alive and well
right here in the heart of the Fleurieu!
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Meet
SAM WHITEHEADfrom Güt Feeling
We are currently setting up a new commercial kitchen space at
Starlight Springs (A beautiful organic veggie farm in Myponga).
Colleen and Ian have been growing an array of heirloom vegetable
varieties for 17 years in this extremely fertile soil. They are known
in the area for their wonderful produce, we are blessed to have
direct access to it. We can see our cabbage patches from our
kitchen window its amazing.
My favourite product at the moment would have to be our
Italian Kraut with cabbage, tomato, onion oregano and basil
- Its different, but in a good way. Our dill pickles are delicious
too, fermented for four weeks (the old way) they have a certain
classic beauty! Our version of Kimchi is still our most popular, a
combination of cabbage, carrot daikon, spring onion, ginger, chili
and garlic is hard to beat.
What does the future hold for Gut Feeling? I want to grow the
business at a natural pace, slowly reaching more and more South
Australians. Once we are fully established on the farm I plan to
expand our product range on our market stalls to include all sorts
of delicious, seasonal fermented treats.
Ever since I can remember I have cared about the food I was
putting in my mouth and why. I thought… “We’re fuelling our
bodies with this stuff, doesn’t the quality of the fuel matter?”
After many years of international travel, I was lead to San Marcos
- a special little town on the banks of Lake Atitlan, Guatemala. It
was here that my interest in health and wellbeing met my passion
for great food. I was able to submerge myself in all aspects of
the ancient art of fermentation with the help of a local business
“Love Probiotics”. The learning curve was steep and filled me with
immense excitement to start experimenting straight away. I have
always dabbled with fermented foods but never thought they
could be so much fun, so delicious and so beneficial.
I came home with a plan! “Mum! Let’s help peoples’ bellies,
promote healthy lifestyle and eating habits while doing something
we love.”
Gut Feeling was born, emerging as an idea it took off faster than
expected.
For us it’s all about getting back to basics; real food from real
people and prepared with passion. We buy from local farmers who
grow using environmentally sustainable, chemical free techniques.
This ensures quality and freshness enabling us to create flavourful,
vibrant and nutritious ferments.
The link between our gut and brain is not a new revelation,
however the importance of gut health and how it can influence
our overall physical and mental state is becoming increasingly
apparent. It’s exciting to think what our future holds as we start to
understand the benefits of a holistic approach to health. Let real
food be our medicine!
We absolutely love working the markets. The stall enables us to
share our wares directly to our customers. I enjoy the energy of
the food lovers that roll up in droves to get their favourite seasonal
delights.
The market stalls allow us to branch out and offer a wider range
of probiotic rich goodies. We also make our own Ginger Beer,
Kombucha and bliss balls with kefir.
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15TH BIRTHDAYOn Saturday 25th February we celebrated a milestone! Our 15th birthday was filled with
balloons, birthday cake and more than 3000 visitors celebrating with us in true Willunga
style. Guest Chef Jordan Theodoros produced a delicious salad from fresh market
ingredients and the students of the Southern Vales Christian College created a magnificent
Birthday Cake for all to enjoy.
State Tourism Minister and local MP Leon Bignell said: “The farmers and producers who
are here every week are people we trust to provide great food and drinks for our family.”
City of Onkaparinga Mayor Lorraine Rosenberg commented on the effect on local tourism
and the fact that our market is now recognised around the globe. Our birthday celebration
coincided with the #ichoosesa Farmers Market weekend which added to the colour and
atmosphere of our day!
With thanks to Fruitful Market we have a short video available on our website which
captures the the day, head to www.willungafarmersmarket.com.au to view.
This page: Photos by On The Coast
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Tommy Ruffs with a Salad of Radish, Lambs Tongue and Fennel
A RECIPE FROM DAVID SWAIN
Lightly dust the skin side only of the double (butterfly) Tommy Ruff fillets with rice flour.
Wash and finely slice the radishes, wash and dry the Lamb’s Tongue lettuce.
Finely shave the fennel bulb having removed the outside layers (use a mandolin if you have
one). Pick the chervil and dill. Mix the salad ingredients and put to one side.
Make the dressing by combing the lemon juice and one tablespoon of the olive oil
(at a ratio of one part lemon juice to 3 parts olive oil) and salt and pepper.
Put to one side to dress the salad just before serving.
Heat a non-stick pan to medium hot, put in the remaining olive oil.
Fold the double fish fillet skin side facing out and cook on one side
until crisp and golden. Turn and repeat on the other skin side.
The fillets will be cooked through and the inside moist.
Gently dress the salad, place on a plate and top with the
cooked fish. Serve immediately.
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6 double Tommy Ruff Fillets
2 or 3 Radishes (depending on
size)
½ Fennel Bulb
1 Punnet of Lamb’s Tongue
Lettuce (or other soft salad
greens)
2 tablespoons each of Chervil
and Dill
Approx 1 teaspoon Lemon Juice
2 Tablespoons of Extra Virgin
Olive Oil
Salt & Pepper
Rice Flour for cooking the fish
SEAFOODIS BACK!
Available weekly from April 15
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When Chef Simon Bryant urgently needed half a kilo of ginger he
asked around. Former Willunga Farmers Market stallholder Tony
Harding said he had some. He’d been growing it for years at home.
When Tony tipped one of his ginger tubs out he found he had
slightly more than Simon needed: 20 kilos in fact!
When Tony was recently asked why he was growing ginger,
turmeric and numerous other tropical and subtropical plants at
home his answer was simple; ‘I was told it can’t be grown here’.
After leaving Willunga Farmers Market following the sale of his
business and farm in September 2016, he left 100 or more growing
tubs at the old property. But the passion for growing remains and
he is very glad to share his enthusiasm and knowledge around.
When asked if he’d mind giving a short ginger and turmeric
growing workshop at his place his response was immediate: ‘come
around anytime’.
Willunga Farmers Market stallholders are a creative bunch; they’re
always on the lookout for niche products to grow, from different
heirloom vegetables, to delicious new condiments and marvellous
new cakes. When we asked around the market if any stallholders
would be interested in growing turmeric and garlic, Kate Doyle of
Little Acre, Richard Casley-Smith of Bull Creek Organic Garlic and
Brian Swanson of Brian’s Olives put up their hands straight away. ‘I
get asked all the time if I have ginger at my stall’, says Richard. Kate
is also enthusiastically looking for things to grow on her land.
Tony showed the small group all aspects of his growing process,
including giving us notes on plant brix (crop sweetness). We
saw how he creates mini plastic houses to start the ginger and
turmeric, then followed the plants through all stages of growth.
The turmeric and ginger roots are started in a high quality organic
compost-rich potting soil, which is 70 % soil and 30% sharp sand.
When roots have formed on the tubers after a few weeks, Tony
transfers them to larger pot and feeds them a nutritious worm
compost tea which includes blackstrap molasses and kelp. It then
takes about six months to grow the ginger into the size needed
for use in your kitchen. But the beauty of this is that you need
only break off what you need. No need to tip 20 kilos on the floor!
Thanks again, Tony Harding.
GINGER & TUMERICGROWING
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The Kitchen Door at Penny’s Hill is one of McLaren Vale’s most well-known and picturesque dining venues. Celebrating artisan food producers of the region, The
Kitchen Door offers a relaxed, indulgent experience for locals and visitors alike.
Executive Chef Tom Boden was first introduced to the region during his time at Ellen Street Restaurant at Maxwell Winery. He has been the recipient of Two Forks in the Advertiser Food Awards and two consecutive Hats from the Australian Good Food Guide. In December 2016, Chef Tom took over the reins at The Kitchen Door, offering an ever-changing, inspired menu matched with award winning wines from Penny’s Hill. The Kitchen Door is open from 12:00 noon-5:00pm seven days a week. Booking enquiries: 08 8557 0841
Join Chef Tom on Saturday 6 May as he hosts a cooking demonstration in the heart of the Willunga Farmers Market at 10.30am, taking his cue from the diverse range of produce on hand at the Market.
THE KITCHEN DOOR
Cooking Demonstration
6 May [email protected]
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Devour Willunga
UPCOMING EVENTS 1st April , 10.30am
Feed Your Belly Not the Bin with Louise
Mathwin from Healthier Habits
15th April
Easter Market! Let your children be
enchanted with good food tales in
Evelyn Roth’s Nylon Bilby, traditional egg
decorating and colouring in competition.
22nd April , 10.30am
Garlic Basics with
Bull Creek Organic Garlic
6th May, 10.30am
Guest Chef Tom Boden from
The Kitchen Door
27th May, 10.30am
Sustainable Backyards with
Sophie Thomson
17th June, 10.30am
Prune in June with Mark McCarthy from
McCarthys Orchards
MEMBERS AUTUMN OFFER AT
WIRRA WIRRAAutumn 20% off Shiraz Revolution
masterclass. Please use this code at check.
Bookings online
https://www.wirrawirra.com/tours/
Code WFM001 use at check out.
SEA & VINESThe McLaren Vale Sea & Vines Festival will celebrate a milestone 25 year birthday on the 2017
June long weekend! The official program will launch on April 7, with more than 53 events across
25 venues – enjoy the very best of the region’s premium wine, food and beach lifestyle.
1 | THE WINNER energyofnature Vibrant, fresh food. Vibrant, healthy life. When I talk to my children about eating the rainbow of foods each day, they know I’m not talking about #hundredandthousands (unless it’s their birthday party!) I’m certainly no saint when it comes to what I consume- we do live in one of Australia’s premier wine regions. For me it’s all about balance. A treat here or there balances out with vegetable rich, raw food diet, well that sounds like the good life to me. #healthylife #healthybobyandmind #ineedtogoforarun #balance #freshisbest #supportlocalfarmers #mywfmmoment #willungafarmersmarket #lovethislife
#myWFMmoment
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2 | myseasonalkitchen My all time best market day! #welovewerewelive :sparkling_heart:#fleurieupeninsula #southaustralia #joey #kangaroojoey #mywfmmoment
3 | alexcheeseco Bruschetta pesto on one side, onion jam on the other, haloumi which I devoured, and mushrooms #simplest #best #wouldnthaveitanyotherway #fleurieuliving #mywfmmoment #farmersmarket #brekkie #dodairy
4 | earthmama2four Amazing Cos lettuce by @growtohealth from the @willungafarmersmarket #mywfmmoment #supportlocal
5 | littleacrefoods First Babychino @mywfmmoment Saturday mornings at the farmers market. Thanks @fromhumblegrounds @willungafarmersmarket
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SUSTAINABILITY WORKSHOPSIn partnership with the Adelaide & Mt Lofty Ranges Natural Resources Management Board, our aim is to deliver positive behaviour change and adoption of sustainable practices in our Community whilst raising awareness of natural resource issues. All workshops are free to attend and will take place in Willunga Town Square.
Louise Mathwin – Healthier Habits Saturday, 1st April @ 10.30am45 workshop exploring the practical steps we can take to
minimise food wastage in our homes. Participants will leave
armed with lots of practical tips, tricks and advice as well as
recipes, planners and knowledge on how to minimise food
wastage and why it is so important. The workshop will cover:
• Minimal wastage cooking
• Shopping seasonally and locally (food miles)
• Preserving
• Batch cooking
• Eating out
• Community excess swaps
• Changing shopping habits
Sophie Thomson – The Patch Saturday, 27th May @ 10.30amHosted by Gardening Australia’s South Australian presenter
Sophie Thomson, this session will cover aspects of
sustainable gardening from plant selection and water use
to sustainable gardening practices and products. This
interactive workshop will be hands on and interactive with
giveaways and prizes to engage with participants.
Mark McCarthy – McCarthys Orchards Saturday, 17th June @ 10.30amLocal horticulturalist Mark McCarthy will run an informative
workshop around pruning and grafting fruit trees to maximise
your home fruit crop
WILLUNGA FARMERS MARKET SCHOLARSHIP$15,000 up for grabs for aspiring farmers!
Round 4 of the Willunga Farmers Market Scholarship opens on 15 April 2017 after the success of previous scholarship
recipients. With partnership support from the Adelaide and Mount Lofty Ranges Natural Resources Management board the
scholarship is open to those interested in farming but discouraged by the obstacles of entering the industry, like access to land,
equipment and start-up capital. More detailed information on the scholarship can be found on the Farmers Scholarship page
on our website, www.willungafarmersmarket.com.au