fleurieu forager - willunga farmers market · squeeze fresh lemon juice and drizzle honey over hot...
TRANSCRIPT
FLEURIEUFORAGER
NEWSLETTER | WINTER 2016
farmers market
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WILLUNGA FARMERS MARKET TEAM
STEVE ASHLEYMarket Manager
LYNDALL VANDENBERGMarketing & Communications Coordinator
LINDA CORBET TAdministration
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WILLUNGA FARMERS MARKET OFFICE
To contact call 08 8556 4297 or 0427 771 348
or email us at [email protected]
or visit us at www.willungafarmersmarket.com.au
OUR CURRENT BOARD MEMBERS
Pip Forrester Chair | Glenn Fitzpatrick Deputy Chair
Steve Scown | Mark McCarthy | Di Bickford | Ben Heath
Hani Mouneimne | Bron Busbridge | Liz Packer
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A special thanks to Jay Kimber for the use of her beautiful photos
and also to Henry Vandenberg and Stefan Arkadianos
for being photography volunteers. You did a fantastic job!
Design by Minka Creative Studiowww.minkacreative.com
FLEURIEU FORAGER - WINTER 2016
We are super excited to welcome you to the new Fleurieu Forager!
We will be presenting stories about the market and local producers, in stunning digital and print formats, which will be a
lasting memento and will generate a greater understanding of and pride in, our region and what it offers both locals and
tourists alike. Filled with beautiful images and a range of original and delicious recipes, the Fleurieu Forager will not only
celebrate the market, it will promote the greater Fleurieu region, as a food and lifestyle mecca. We hope you love it!
Socialise with us @willungafarmersmarket
Join the fun!
farmers market
WELCOME!
CONTENTS
Recipe Red D’Anjou Pear poached in
Cabernet Sauvignon
Kate Washington of Vive.
Unique Tree Market Patisserie
Devour Willunga What’s news, seasonal
and necessary for your kitchen
Spread the Word Become a member,
because community matters.
Be Social Win an annual membership!
In Season Fruits and vegetables to enjoy
in winter and the many uses of lemon.
Recipe Roast Chicken with Jerusalem
Artichokes, Saffron & Lemon
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Spread theWord
MEMBERSHIPCommunity pride & participation
Spread the word, become a member, because
community matters. If you’ve been to the Willunga
Farmers Market (WFM) recently then you know first
hand how great it is. Sure, it has drawbacks, like no
tomatoes in winter, but when you shop here you feel
like you are part of something special. It’s something
that makes you feel really good, that’s for sure... but
what, exactly?
We believe it’s that warm satisfying glow you feel as
you hand your money over to the person who grew
that fragrant, colour bursting apple is the result of
you knowing, consciously or unconsciously, that
you just played your part in strengthening your local
community.
Communities are vital, particularly
in rural and regional areas because
they support employment, protect
environment, build economies and
nurture peoples wellbeing.
Supporting members help the WFM to provide a
marketplace for Fleurieu farmers and food producers
which, by and large, is a big step towards vitalising
community. Yet, it is really, really important, that
our members feel welcomed, inspired, engaged
and valued.
In the coming months we will be rolling out a new
member’s program which we hope will enhance your
market experience and encourage you to try a broader
range of seasonal, interesting and healthy food.
Ultimately, we hope to inspire you to keep coming
back to our wonderful market, again and again.
SUPPORTLOCAL
FARMERS
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Share your Willunga Farmers Market pictures with us for the chance to win a
membership for one year. Add the hashtag #myWFMmoment to your comment
for the chance to win!
It could be your favourite food, stallholder or scene - share the moment that
surrounds you on a typical market day with us to enter! The competiton closes
on 30 August 2016 and the winner will be announced in the next issue of the
Fleurieu Forager. Enter now by uploading your pics to our facebook page, or
tagging us on Instagram! Don’t forget to use #myWFMmoment for your
entry to count!
Follow us Facebook.com/willungafarmersmarket
Instagram.com/willungafarmersmarket
Be Social
#myWFMmomentShare your Willunga Farmers Market moments with us to WIN your very ownannual membership!
SHARE
TO WIN!
5 | alexcheeseco @willungafarmersmarket this morning, take a trip to Willunga for your food shopping this morning
6 | marketkitchencatering Thank you to the beautiful people at the @willungafarmersmarket for our delicious family dinner tonight. 100% of the produce was sourced from local suppliers at the markets this morning.
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1 | twoyoungchefsadl Awesome morning at Willunga Farmers Market with Mum.
2 | heirloom_harvest Carefully selected golden beetroot to replant for seed.
3 | sophiegr_ Willunga Markets with my little farmer boy #freeezing #willungafarmersmarket
4 | keshia_vitor Excited about my #chilli haul from the #willungafarmersmarket this morning
7 | fineanddandyteahouse You know you work in a great place when you get given broccoli larger than your head.
8 | leonardsmill Beautiful bounty from #willungafarmersmarket #scoopsa to welcome #andrewmcconnell to #leonardsmill #fleurieufood #eatlocal #foodtourism
9 | dressedincopper drizzly mornings at the @willungafarmersmarket stocking up on fresh veggies, devouring brisket toasties from @littleacrefoods + drinking lattes from @fromhumblegrounds // best way to start the weekend
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IN SEASON
WINTER VEGETABLESAsian greens, beetroot, broccoli, brussel sprouts, cabbage, carrots, cauliflower, celeriac, celery, chicory, fennel, garlic, horseradish, Jerusalem artichokes, kale, kohlrabi, okra, olives, onions, parsnip, peas, potato, pumpkin, daikon radish, shallot, silverbeet, spinach, swede, turnip, zucchini
IN SEASON
Lemons are delightfully versatile and a
savvy cook will not be without them on
hand. Most households will have one or
two sitting in the fruit bowl ready for a
myriad of uses. Lemons serve to cure and
clean, as well as to preserve, decorate, and
enliven the food we eat.
Always select brightly coloured, firm fruit
heavy for their size. Lemons should be
stored in a bowl on the kitchen bench or
dining table where they can be admired
for their beauty. Lemons are like salt – they
bring out the flavour of the food.
Squeeze fresh lemon juice and drizzle
honey over hot pancakes. Serve slow
roasted lamb and garlicky potatoes with
wedges of lemon for piquancy.
Try grating the zest over black olives, add
finely chopped red chillies and thyme, then
drizzle with a dash of good olive oil and
serve in a bowl with a glass
of good wine.
Lemons have been used for their medicinal
properties since ancient times. The citric
acid in lemons has natural lightening
components and can be used to treat age
spots, whiten teeth or lighten hair.
High amounts of natural Vitamin C make
lemons perfect to assist in improving the
immune system and speeds up recovery
time from infections. You can add lemon
juice to tea and honey to relieve cold
symptoms and a sore throat, treat acne or
relieve insect bites.
But the wonders of lemons don’t end
there. Lemons are also fantastic household
helpers and can be used as a natural, mild
disinfectant and deodorizer. The citric
acid will dissolve dirt, grime and water
stains, leaving your windows and glassware
glistening and streak-free.
Use lemon juice to clean and remove stains
from your cutting board or remove soap
scum from glass by adding salt to the juice.
Wipe lemon juice through your bin or
fridge to remove odours, or add to your
laundry for fresher smelling clothes.
CAULIFLOWERSare one of the stars of the winter kitchen and they are incredibly versatile. Try cauliflower soup with shaved parmesan, or feed your family with a deeply satisfying cauliflower cheese.
The combination of cauliflower and Indian spices delivers delicious fritters, but also try roasted florets of cauliflower mixed with a little olive oil, salt and pepper and pair it with grilled fish or a chicken soffrito.
LEMONSWinter heralds the beginning of citrus season and it is about
now that lemon lovers start anticipating their abundance.
WINTERFRUITSApples, cumquats, grapefruit, lemons, limes, mandarins, navel oranges, pears, persimmon, quinces, rhubarb, tangelos, tangerines
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Red D’Anjou PearPOACHED IN CABERNET SAUVIGNON
Roast ChickenWITH JERUSALEM ARTICHOKES
SAFFRON & LEMON
This is a beautiful looking dish because of the combination of the saffron and whole lemon slices, it also goes exceptionally
well with the delicate, nutty and earthy flavours of the Jerusalem artichokes. If unavailable, a mix of potatoes, parsnips and
carrots are a more than adequate substitute! Full of flavour try Inman Valley Poultry. It’s hormone and GM feed free and you
really can taste the difference!
Mclaren Vale Orchards produce the fruit, wine and pistachios featured in this divine yet ridiculously
simple recipe. Red D’Anjou pears are ideal because they hold their texture and flavour really well
throughout cooking. The grapes that make the cabernet sauvignon are pesticide free and and are grown
lean so that the vines work harder to produce more skin which gives the wine its ballsy flavour, and
the pistachios are harvested from some of the oldest trees in Australia. Try them, they are deliciously
sweet. Serve the pears in their juice, scattered with the roughly chopped pistachios and a big dollop of
Alexandrina Cheese Company’s pure jersey cream.
Preheat oven 180º (fan forced).
Prepare a bowl of acidulated water – juice of ¼ lemon and cold water.
Trim and peel the Jerusalem artichokes and drop them into it as you go.
Next, team the artichokes over a pot of boiling water until just tender. Set aside to cool a
little.
Combine all ingredients except for the stock in a large bowl and use your hands to mix
everything well. Pour mixture into in a large roasting pan then pour the stock in.
Roast for approximately 1.5 hours or until the chicken and artichokes are browned and
cooked through. Serve at once, pouring the roasting juices over chicken.
Pour the wine and water into a saucepan then bring
to the boil. Reduce the heat to medium then add the
sugar and stir until dissolved.
Add the spices then simmer until the sauce reduces by
1/3. Gently slide in the pears and cover with
baking paper.
Keep the liquid at a very low boil and simmer the pears
until cooked through, 30-40 minutes, depending on
the pears.
Remove from heat and let the pears cool in their liquid.
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SERVES 8
Jerusalem Artichokes 2kg
Whole Chicken Thighs 8
Red Onions 2, peel & quarter
Bulb of Garlic 1, crush & peel
cloves
Lemon 1, thinly sliced
Saffron 1, generous pinch
steeped in 100ml boiling water
Thyme 1/2 bunch
Olive Oil 1/4 cup
Salt 2tsp
Freshly Ground Pepper 1tsp
Chicken Stock 1/2cup
SERVES 6
Red D’Anjou Pears 6 peeled
McLaren Vale Orchards cabernet
sauvignon 150ml
Water 150ml
Raw sugar 150g
Star Anise 1
Vanilla Bean 1, scraped
Cinnamon stick 1
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KATE WASHINGTONKate Washington of Vive knew she had a big decision to make before she
accepted the Willunga Farmers Market 2105 Young Farmers Scholarship grant. As she weighed up the realities of small-scale farming, the sort that involves long, physically demanding hours, irregular income, and limited resources to do the job
profitably; she took a deep breath, and decided to follow her dream.
Mentoring in brand development and
effective social media presence benefited
Kate’s business enormously. “My mentor,
Malcolm Leask’s advice was invaluable
and he was also incredibly generous. He
reinvested his fee to employ a promising
young graduate graphic designer to
develop my visual brand and it looks
fantastic!”
Sitting next to her farming commitments,
Kate also works as a garden specialist with
the Stephanie Alexander Kitchen Garden
Program at Woodend Primary School.
“It’s full on but I love it and it takes the
financial pressures of full time farming
away”.
She works with about 125 primary school
children every week, teaching them all
about seasonal planting, building their own
compost piles, companion planting, seed
propagation and harvesting techniques.
Kate recalls her previous life, achieving a
Masters in Environment at the Australian
National University while working as
a public policy officer for the federal
Department of Agriculture.
“I wouldn’t change anything for the world.
I’ve learnt to value hard work, resilience,
simple living and farming has made my
passion for growing food even stronger. In
the end, I wanted to grow food where the
method for growing was as important as
provenance, but the biggest reward is that
people are eating this precious nutritious
food.”
“I’ve developed an efficient irrigation
system and mulching helps to reduce
evaporation. I grow crops that aren’t water
greedy – such spinach, chard, French
breakfast radishes, zucchinis and potatoes.
Watermelons actually improve their sugar
content through water stress, making them
beautifully sweet and flavoursome.”
A typical week for Kate involves one full
day of harvesting and two full days of
labour which includes weeding, clearing
crops, preparing beds, fertilising, planting,
building infrastructure such as more than
100 meters of hand dug irrigation and
a shed. Kate’s farm is located on a
picturesque block that was once a vineyard
in the heart of McLaren Vale’s farming
district. The block is very small, about three
quarters of an acre.
“Because I don’t have a lot of land I have
to find ways to draw an income more
regularly. I’m working towards increasing
my supply of baby vegetables because
they allow me to continually rotate my
crops. I’ve also found that baby vegetables
are in high demand from my customers.
I’m experimenting with heirloom, purple
sprouting broccoli, leeks, baby kiplfler and
dutch crème potatoes and smooth skin
beetroot.”Kate explains. Especially popular
are the French breakfast radishes “they
always sell out.”
Under the scholarship program “I was
mentored by Annemarie Brookman who
It set Kate on a career path that’s changed her life – and what she
hopes, is contributing to sustaining and valuing the traditional
methods that support our precious food systems.
Having already invested her own money into irrigation, seedlings,
seed and compost, the scholarship assisted Kate to take the next
step towards growth as it covered costs for business insurance,
was fantastic because she gave me the
confidence to develop my own crop plan
and other farm management systems.
It’s vital to get the diversity of crops and
rotational planting right at the beginning
because it helps with the biodiversity of the
block.
A planned and effective system confuses
the pests and reduces the amount of
soil born diseases, and from an organic
perspective there is less need for sprays.
Sometimes sprays are necessary so I use
organic based sprays such as garlic spray,
which I make myself.”
“Currently I’m planting and growing cover
crops – fava beans & clover. They fix
nitrogen and at the end of season I will
cut them down and feed them back to
the garden as mulch. It helps build up the
organic matter.”Kate informs me.
Kate has also learnt how to work with
the sandy soil, which allows her to get
plants into the ground earlier than other
local growers. “The soil temperature is
important because it determines if a seed
will germinate”.
key hand tools, water bills as well as improving irrigation.
“The grant allowed me to operate at a scale that could turn my
market garden into a viable business.’ Kate explains. “This has been
achieved” and in less than one year “I now have reasonable part
time income because I was able to expand and grow more food
crops.”scholarship
YoungFarmers
2105
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MARKET PATISSERIE
you dreamy for times when baking with fresh, seasonal fruit was
expected, not exceptional.
Kaylene wears a gentle smile, and it’s hard to imagine her working
in some of the world’s finest kitchens where only the toughest and
most talented survive.
She leaves an impression for resourcefulness, a no nonsense
approach to her trade, and with a twinkle in her eyes, Kaylene
recounts some fascinating stories; the mind-blowing experience
of working for one of the leading lights of modern British cooking,
Rowley Leigh; the thrill of delivering a perfectly timed meal to Mick
Jagger; the challenges in delivering pastry and chocolate displays
during the Sydney Olympics to the SuperDome.
Growing up in a foodie family, Jaki’s parents owned English pubs
and restaurants, “one day peeling potatoes and the next, setting
up for silver service.” Her mother was “crazy good at pastry” and
she passed those skills to Jaki.
Reflecting on her upbringing and business ethics, Jaki sums up her
philosophy simply, “if it’s not good enough to eat at home, then I
won’t serve it.”
Together Jaki and Kaelene know that good food fuels the soul.
UNIQUE TREEJaki Robertson and Kaylene Greane of Unique Tree Market Patisserie have the
recipe for fun, big-hearted cakes, tarts, crumbles, breads and pastries; and they’re passionate about giving people reasons to smile through good food.
Arrive early to their stall at the Willunga Farmers Market and it’s
easy to be drawn to the two white, crisply ironed chef’s jackets; the
cheery banter between friends; and the slick line-up of deliciously,
unadorned, ‘naked’ patisserie.
“Unique Tree Market Patisserie is all about opening people’s
palates to the concept of patisserie that looks and tastes true to
provenance, but comes from recipes, adapted to meet the diverse
nature of the markets produce.” explains Jaki.
“We want our cakes to evoke good childhood memories, as well
as capture, our unique food experiences from international travel.”
This simple, finely balanced, local ingredients focused approach
never wavers. It’s there in the simplicity of the Lemon Pound Cake,
which bursts with the incredible flavour of lemon zest and comes
with a deeply satisfying crunch of lemon glaze. It’s there within the
dense crumbs of German Mother Cake, adorned with poached
quinces, or blood plums, or pears; all good enough to make
“One lady bought croissants every week for six months” and later
remarked, “you helped save my marriage. We would buy a croissant
each, then go for a coffee, and talk about our problems.”
It’s not a huge leap to say that their vision and commitment are
changing people’s lives.
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BUSH ORGANICS KANGAROO ISLANDBody Rub and Insect Repellent - Open the
lid and take in the aroma of the eucalyptus
oil that’s naturally distilled from KI Narrow
Leaf Mallee. It’s the perfect pain reliever
for muscles, respiriatory problems and
repelling insects.
EARTHY GOODNESSWe’re loving Bickleigh Vale Farm’s certified
organic Red Russian Baby Kale. Farmer,
Diana Bickford says that good soil is where
the magic happens and that’s why the kale
is heaving with flavour. Treat it like baby
spinach and toss it through a salad or serve
wilted with a hearty breakfast of pan fried
bacon, eggs, tomatoes and mushrooms.
SAVOURSabella Vineyards beautiful 2014
Nero D’Avola, pronounced NEH-roh
DAH –voh-lah is a Sicilian grape
variety that has been used to make
wine for more than 500 years.
The vines thrive in the dry, arid
conditions of McLaren Vale and the
wine is lighter than the more full
bodied styles that the region does
so well. The nose is pretty, floral
and spicy, yet earthy and meaty, all
at the same time, and the taste is
reminiscent of rich dark cherries –
perfect for winter food.
PICKLEDOnce tasted you’ll keep coming back to
this palate tickling, wonderfully fragrant
pickle again and again. Think eggplant
slowly braised in spices with the added
oomph of ginger and garlic and a bit of
chilli heat – sensational! It belongs to a
warming winter curry. It’s also fabulous
dolloped over warm roti bread with lamb
and yoghurt. Two Hills and a Creek.
WELCOMEWe warmly welcome Sam Whitehead
from Gut Feeling to the market!
Specialising in raw, fermented
sauerkraut, kimchi, kombucha and
ginger beer using wild fermentation
techniques and local produce, Sam now
shares a stall with Mandy Davis from
Fine and Dandy Teahouse and her
beautiful range of fruit & herbal blends.
NAJOBE RASCAL JACK PORKA succulent piece of pork is always a
beautiful sight! Try our warming winter
recipe and tell us what you think! Pork
Shoulder Braised in Apple Cider, Honey,
Fennel, Fresh Herbs and Spices.
http://www.willungafarmersmarket.com.au/category/recipes
DO BEE HONEYDo Bee Honey produce pure, cold
extracted, beautiful honey. Meet
Mangrove! We love its distinctly sensuous
flavour so much that we’ve created a
recipe for you to try at home!
Granola with Mangrove Honey.
http://www.willungafarmersmarket.com.au/category/recipes
DON’T MISS!Ashbourne Valley Orchards stunning heirloom Lemon
Bergamot pears this winter. This rare variety is one of the
oldest continually propagated European pears and is only
available commercially in South Australia. The texture is
deliciously crisp and its oh – so sweet.
Devour Willunga