fleurieu forager - willunga farmers market · squeeze fresh lemon juice and drizzle honey over hot...

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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- 4 - - 5 -www.willungafarmersmarket.com.au FLEURIEU FORAGER - WINTER 2016

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


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


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


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


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


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.

- 16 -www.willungafarmersmarket.com.au

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

fleurieu forager - willunga farmers market · squeeze fresh lemon juice and drizzle honey over hot...

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