Sloane's Kitchen with Subi Farmers Market

nature Nurturing

Kitchen Sloane's

WITH | Sloane Carvell in partnership with Subiaco Farmers Market

Sloane Carvell finds plenty to celebrate at Subi Farmers Market if your aim is to save the planet, one small step at a time.

FOOD PHOTOGRAPHY | Craig Kinder

FARMERS MARKETS ARE the best places for nurturing communities. On a busy Saturday morning at Subi Farmers Markets, tucked in at Subiaco Primary School, stallholders prep for the busy morning ahead.

People come to get their fresh produce and health food, grab some breakfast and a coffee, have a chat with friends, and maybe pick up something that nurtures their soul too. With food insecurity being a real issue these days highlighted by the pandemic, having somewhere that provides access to food that’s locally sourced and supports local farmers is important, as is having somewhere to educate us about how we can look after our bodies without costing the environment.

I explored some of the market stallholders specialising in nurturing our bodies and the environment. Winter is perfect soup weather and I have also created you a comforting Spicy Pumpkin and Carrot Soup recipe using beautiful fresh produce right from the market. The soup elevates a pumpkin soup to a new level, with its Indian style spices and the addition of carrots for a sweetness it’s the perfect thing to nurture your body from the cold and best with some crusty bread from the market.

Skipping Stones Refillery Skipping Stones Refillery is doing something amazing for sustainability in a fast, throw-away world, by helping us to nurture our environment. The wagon which rotates throughout the weekend farmer markets around Perth, offers over 30 household liquids made locally by several WA eco-conscious brands that are refillable in bring your own (BYO) containers without disposable, plastic or single-use packaging. The concept promotes the local economy and eliminates unnecessary waste and pollution from long distance transport. Mia from Skipping Stones says her mission is to help us make a cultural shift away from how we consume to eliminating waste. The name Skipping Stones hints at the ripple we can each make with our consumer choices. You can BYO

your own container or take one for free from the donated box, or buy one to keep for next time, and buy as much or as little as you need without the extra waste. Liquids are made from natural ingredients and range from personal care products like shampoos, body wash and sanitisers, household cleaning liquids such as car wash, dish liquids, disinfectants, pet wash and floor cleaners, and some food liquids, such as raw honey and extra virgin olive oil. You’ll find Mia’s wagon at Subi Farmers Market every fortnight.

TenderLovin’ Kraut – Fermented Veg If you haven't tried kimchi (or have been perhaps too scared to do so), TenderLovin’ Kraut will make you a convert. I chatted with Lawrence at the market, coincidentally, is an award-winning chef, whose business Fermented Veg creates a range of artisan-fermented vegetables produced here in WA. The ingredients are all vegan, gluten-free, and paleo. For centuries, fermented vegetables have been known for their health benefits and nutrients, and can give your body a dose of probiotics. Lawrence explains that fresh ingredients are simply chopped, while spices and salt are added before fermenting and then hand-packed into jars. TenderLovin’ Kraut make a Red Cabbage Kraut, Kimchi and delicious Caraway Seed Kraut. They are delicious on top of noodles or rice, stir-fries, in a savoury pancake and even just on a rice cracker.

TizzBeez Pure Honey Honey has long been known as an elixir for the body. However, honeybees are stewards of our environment and without them, the food we depend on would dwindle as pollinators of foods we eat. Bees nurture our planet, and honey production also has low impact to our environment because it doesn’t require land cultivation. TizzBeez Pure Honey hives are creating raw unprocessed pure honey, with hives up to 200km from Perth in Fairbridge, Boddington, and the southern karri forests of Manjimup and Pemberton. The honey tastes different depending on the location and flowering environment of the hives with hints of banksia, wildflowers and jarrah – they are irresistible. Wildflower Luxury Candles Candles are a beautiful way to nourish our souls and homes. Wildflower Luxury Candles are luxury, scented soy candles handcrafted here in WA. Soy candles are a better choice for candle wax as not only does it burn slower, but it is made from environmentally-friendly and renewable resources. With beautiful scents like French Pear, Fig and Bamboo, Creamy Caramel and Mumbai Memoirs to bring magic and nurture your home, they also make great gifts for loved ones. They also have luxury reed diffusers.

Naturally Nutty Kez of Naturally Nutty is creating homemade and healthy grainfree granola and roasted nuts are available at the market. Her granola comes in flavours like Ginger and Spice and Vanilla and Cinnamon, the perfect antidote to a wintry breakfast. The roast nuts come in Spicy Hot, Rosemary, or Chipotle and Cumin varieties and are a clever way to eat healthily.

SWEET SPOT TizzBeez Pure Honey 's hives are 200km from Perth in Fairbridge - and available at Subi Farmers Market.

Recipe

Spicy Pumpkin & Carrot Soup

SOUPS ARE THE ultimate easy meal that can also be made ahead and frozen for busy schedules and warmed up for the perfect cosy treat. For this spicy pumpkin and carrot soup recipe, I’m using Indian spices to give it warmth and a curry-style spin. Roasting the pumpkin and carrots first gives a deeper flavour and the addition of carrot adds sweetness which works like magic with the warming spices for a luxurious soup. Pumpkin is in season during winter and is available at several producers at the market. I purchased carrots and pumpkin from The Peoples Produce stall. Best served with some naan or crusty bread from Wild Bakery, also at Subi Farmers Market.

Ingredients:

1 kg Kent pumpkin, peeled, deseeded and chopped into about 2-3 cm pieces 2 tbsp olive oil Salt 800 g carrots, peeled and cut into 1 cm pieces 1 brown onion, halved and thinly sliced 2 garlic cloves, crushed ½ tbsp mustard seeds 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric ½ tsp cardamom ½ tsp chilli powder ¼ tsp nutmeg 1L vegetable stock 2 cups water Plain yoghurt to serve

Method:

Preheat oven to 210°C and line a large roasting tray with nonstick baking paper.

Place pumpkin and carrot pieces on the roasting tray, toss in oil and roast for 35 minutes until golden and soft. Remove from oven to cool slightly.

Heat a large saucepan over medium heat. Add the brown onion and season with salt. Reduce heat to low and cook, covered, for about 15 minutes until onion is softened.

Add the garlic, mustard seeds, coriander, cumin, turmeric, chilli powder and nutmeg. Cook for about 2 minutes until aromatic and the mustard seeds start to pop.

Add the roasted pumpkin and carrot to the pan along with the vegetable stock and water and mix. Increase the heat and bring to boil. Reduce to low, cover and cook for 15 minutes. Uncover and set aside to cool slightly.

Transfer the mixture in portions to the jug of a blender and blend until smooth, or use a hand blender to blend directly in the pot.

To serve, top with a dollop of yoghurt and serve with crusty bread or naan. You could also top with chilli flakes or pepitas if you have them.

The soup can be frozen and stored in the freezer for about six months.