All posts in Latest Market Morsels

13 May 2017

We have everything you need to spoil Mum this Mothers Day! Chocolate, wine, flowers, cheese, baked goodies and of course all the usual fresh fruit & vegies that you have come to expect. Also, joining us today for the 1st time we welcome: Cannoli Brothers and Rod Terry Oysters.

Look forward to seeing you there bright and early!!

 

 

Meet the stallholder: Crème ‘n’ Sugar Patisserie

Crème ‘n’ Sugar Patisserie at Canberra Region Farmer's MarketWant 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? Our new ‘meet the stallholder’ video series on our Market YouTube channel is here. This month – meet Mayil from Crème ‘n’ Sugar Patisserie.

Crème ‘n’ Sugar Patisserie are a Canberra based patisserie that excels in the creation of indulgent French pastries. From tarts to gluten free friands and cakes, Mayil sells decadent items that aim to please. We highly recommend tasting their much sought after mini macarons. Meet Mayil and find out more in our new meet the stallholder’ video series here.

Minto Galloways prove to be champions once more

Minto Galloways at Capital Region Farmers MarketWe like to give credit where credit is due. And this time around, Minto Galloways have proven to be champions once again at the Sydney Royal Easter Show. With four awards, including Grand Champion Female Galloway, we couldn’t be more proud. Other awards included Junior & Senior female Champion Galloway; Reserve Champion Junior Galloway Bull; and Reserve Champion Belted Female Galloway. Minto Galloways was established close to thirty years ago just north of Canberra off the Barton Highway. They sell pure, full-blood Galloway. Recognised as one of the fullest flavoured, juiciest and most tender meats, Galloway is one of Australia’s best kept secrets. As consistent winners of awards at Regional and Royal Shows, we’re very proud to have them as a regular stallholder at the Market. We’d like to extend a huge congratulations to Minto Galloways for their tremendous win.

What’s in season? Persimmons

Persimmons at Capital Region Farmer's MarketA noticeable change in season has finally come about, meaning there is also noticeable change in Market produce. One of the most underrated Autumn fruits – persimmons – are finally here and ready to be picked up on your next Market shop. Persimmons are right up there with pumpkins and quince when it comes to the best Autumn produce. With a wonderfully sweet taste, they are incredibly versatile, and are the perfect addition to everything from salads to muffins.

Persimmons come in a couple of varieties, fuyus and hachiyas. Fuyus can be used in a similar way to tomatoes and can be put into salads or on the side of a cheese platter for an extra pop of flavour. Hachiyas on the other hand, are much sweeter and can be eaten ripe or put into sweet treats.

Find persimmons from our friends at Hill Lock Orchard, Torry Hills Orchards and Auddino Produce.

Back in Business!!

After our Easter break we’re back to business as usual; due to roadworks for the light rail, access to EPIC through gates 1 & 2 on Flemington Road will not be available this week. ENTRY ONLY via Wells Station Road or Morisset Street. See you bright and early!!

   Fresh grown and local spinach at the Capital Region Farmers Market

 

08 April 2017

Our last market before Easter so come and make the most of it; remember, access for today is via Wells Station Road and Morisset St only.

Autumn is really here and the chestnuts are back – lovely warm roasted chestnuts available from Featherdale Chestnuts in their usual site.

Also this week we have Bonsai demonstrations – times are 8.00am, 9.00am and 10.00am at Cascades Nursery; starter kits are available if you’re really keen.

     

Meet the stallholder: Russell from Windellama Organics

Russell and Todd from Windellama Organics 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? Our new ‘meet the stallholder’ video series on our Market YouTube channel is here.

This month – meet Russell from Windellama Organics. Russell brings his range of organic foods to the Market each week including genuinely pastured raised organic chickens making beautiful free range eggs. Organic fruits on offer from Windellama include blueberries and cherries when in season, and their range of vegetables include radishes – which Russell says are very popular and they have trouble keeping up with demand. Meet Russell and find out more in our new meet the stallholder’ video series here.

Another delicious recipe idea: Patsie’s spicy lamb and tomato casserole

Tomato Lamb Casserole Now that the weather is cooling down, it’s time to get back into the roasts and casseroles. This month’s recipe for Patsie’s spicy lamb and tomato casserole comes from Ian and Leslie Wright from Inglebrae Homestead.

 

 

 

 

Patsie’s spicy lamb and tomato casserole  

Serves 2–4

Ingredients

  • 4 Inglebrae lamb forequarter chops
  • 3 dessertspoons each of plain flour, sugar, mustard powder
  • 2 brown onions, sliced
  • 2 carrots, sliced
  • 1 cup peas
  • 1 cup beans, sliced
  • 2 large chopped tomatoes
  • 2 cups tomato passata

Method

– Slice onions and carrots and place in a slow cooker with peas and beans.

– Coat chops in flour then sugar then mustard and place on top of vegetables.

– Mix chopped tomatoes with passata and any leftover sugar and mustard, and pour over the chops.

– Cook on low for 6–8 hours.