Willunga Farmers Market Fleurieu Forager Winter 2014

FLEURIEU FORAGER

WILLUNGA FARMERS MARKET NEWSLETTER | WINTER 2014

s e p i c e R

pg.5/6

ZESTY PUMPKIN RISOTTO MULLED WINE HELLS EGGS

FOODIE PHOTOS TO

drool OVER pg.3

THE GREAT

SOUTH E R N Hunt Egg

PRODUCER PROFILE: FLEURIEU LAVENDER pg.7/8

WILLUNGA PASTA LACEWOOD

Phone: 08 8556 4297 • Fax: 08 8556 4293 • PO Box 652 Willunga, SA 5172 Email: info@willungafarmersmarket.com • www.willungafarmersmarket.com WILLUNGA FARMERS MARKET fresh, healthy, local produce every Saturday 8am - 12.30pm, Willunga Town Square

DOGS IN THE MARKET

• do not allow your dog to enter into a stall space as this is a food market

Yes! We are a dog friendly market and love the atmosphere that responsibly managed dogs bring each Saturday.

• under the Cat and Dog Act you are responsible and personally liable for your dog’s actions in a public space.

To help us keep this enjoyable environment please: • keep your dog on its lead and under your control at all times • clean up any faeces left by your dog • be especially careful around young children eating food

Willunga Farmers Market has investigated the presence of dogs at the Market from a food standards perspective, health and safety and liability issue. After extensive consultation with our shoppers and the City of Onkaparinga we are pleased to welcome you and your dog to the Market.

MARKETNEWS Well! Things have been so busy around the Willunga Farmers Market that we are still trying to catch our breath!

We were lucky enough recently to host 2 of Adelaide hottest chefs as part of the Adelaide Food & Wine Festival, and also 2 of the world’s most renowned sustainable farmers, Joel Salatin for Tasting Australia and Darren Doherty.

The weather has been beautifully mild and quintessentially Adelaide autumnal, but all of our farmers are waiting for cooler weather with bated breath. While we love the warm sunny Saturdays, many of our farmers need the frost to set buds on trees and water to keep their crops growing and fill dams and water tanks.

We have announced the mentors for our Young Farmers Scholarship recipients, the Garden Farmers, who are almost ready to bring their first crop to market (more details on page 4 ).

We have now also received confirmation from the City of Onkaparinga for expansion of our trading area to include the Willunga Library car park. This expansion will incrementally add another 10 stall sites to the market, which will help when the market is at capacity over the summer period.

We have searched high and low for a free range egg farmer to replace Tooperang Eggs, and we finally have some great news!

Read all about it on page 6.

Winter traditionally brings with it an abundance of weird and wonderful produce that is best eaten as fresh as can be. We are looking forward to sharing all of this with you over the coming months!

See you at the market, Steve, Billy & Alex

IN Season

Rainbow Chard � Kale � Beetroot Oranges � Mandarins � Broccoli Cauliflower � Cabbage Rainbow Chard tastes and cooks very similar to spinach and silverbeet, but has fabulously coloured stems and leaves. It comes in vibrant shades of red, yellow, white and green and can be substituted in any recipe that calls for spinach or silverbeet.

The kale in the market this year is Cavolo Nero (Black Tuscan), which is dark green with a pimply texture, and has tall, elongated leaves, similar to bunny rabbit ears.

The other variety commonly found in the market is Red Russian. These feathery, fan shaped leaves start as a silvery green close to the stem and become a glorious purple colour towards the outer edge of the leaf.

Kale has a slightly tougher texture than spinach, silverbeet and rainbow chard, and holds its texture longer while cooking. It has a slightly bitter flavour that goes well in minestrone, or is beautiful sautéed in a dash of olive oil and garlic.

DIDYOUKNOW? Citrus like oranges, mandarins and limes are all winter fruit! The trees blossom in spring, and the fruit takes another 6 months to mature.

FOODIE PHOTOS TO

drool OVER

Does your phone have a camera?

Document your Willunga Farmers Market adventures through our own social media!

Share your WFM experiences and dishes with the world by posting your photos to our facebook and instagram pages.

It’s easy!

Add your photos to our facebook page by posting them to our wall as a comment. To share your photos with our instagram community add @willungafarmersmarket and #willungafarmersmarket in the comments of the photos you post to instagram.

Our favourite images will also be published seasonally in the Fleurieu Forager

Mmmm, for photos so good you could almost eat them head to: www.facebook.com/WillungaFarmersMarket instagram.com/willungafarmersmarket

s r e m r a F g n u o Y SCHOL A RSH I P

Young Farmers debut as Garden Farmers

The Garden Farmers debut at the Willunga Farmers Market Sat 7 June!

Get in early to get their organically grown veg and support this great initiative.

Life has been rolling along quickly for our inaugural Young Farmers Scholarship recipients since our last update.

Dubbing themselves ‘The Garden Farmers’, their name is a reflection of their small scale farm and production aims.

The group have planted seeds and even started harvesting. Getting crop succession right has been a big learning curve, but the Garden Farmers now have crops that they can harvest consecutively to ensure a consistent supply for the market.

They received practical advice from sustainable agriculture heroes, Joel Salatin and Darren Doherty, who visited the Garden Farmers farm when they visited the Willunga Farmers Market in early May. This advice has been invaluable as the group moves forward; encompassing advice on soil, continuous cropping, harvesting and also business practice.

‘Meeting Joel and Darren on the land was great, as it gave us a sense of support in choosing to do the growing with woodchips.

This is not a common way to grow and often stirs a lot of opinions in people but Joel and Darren could both see the potential and both offered constructive advice to help the system reach its potential.’

Says Jay Kimber.

The group have also met with their new mentors, Jock Harvey and Diana Bickford, and have already started taking on board their advice and putting new processes in place to ensure their business thrives long into the future.

Keep up with their progress here: Website: gardenfarmers.tumblr.com Facebook: www.facebook.com/willungagardenfarmers

What Garden Farmers have available this winter: Pak choi, rocket, lettuce, beetroot, silverbeet, kale, beetroot, broccoli and florence fennel.

MEET OUR MENTORS: Small Business Mentor Jock Harvey; Director of Chalk Hill Viticulture, Chalk Hill Wines and Wine Grapes Australia, Jock is also a farmer with experience across a broad range of disciplines including nurseries, vegetable and fruit production, livestock and viticulture.

Farming Practice Mentor Diana Bickford; Owner operator of BickleighVale Farm, Di is a certified organic farmer producing heirloom seedlings and vegetables and can be found at the market each Saturday.

The Garden Farmers learnt a lot from sustainable agriculture heroes, Joel Salatin and Darren Doherty’s visit to their farm in early May. L-R Top: Pip Forrester, Aidan ‘Jazzy’ Jones, Joel Salatin, Jay Kimber, Darren Doherty, Leon Bignell MP L-R Bottom: Alex Steimanis, Emmanuel Marquis, Billy Doecke

s e p i c e R

Zesty winter risotto Ingredients: � � � � � � � � � � � �

250g swiss brown mushrooms, sliced thickly 2 cups pumpkin, diced into 2cm cubes 1 leek, finely sliced 2 tsp crushed garlic 750ml warm vegetable or chicken stock 1 cup dry white wine 1.5 cups Arborio rice ½ pat of ashed goat chevre 1 large lemon, zest only ½ bunch flat leaf parsley, leaves chopped 1 tsp butter olive oil

Method

Image: Zesty Winter Risottos

Always add olive oil to the pan when you melt butter for frying. The oil stops the butter from burning, meaning you can cook it longer without acquiring an acrid, burnt flavour to your meal.

Mulled Wine

1. Melt the butter with a good dollop of oil over a medium heat.

2. Sweat the leek in the butter mixture until it starts to turn translucent.

3. Add the mushrooms and fry until almost cooked, then add the rice.

4. Cook rice until it turns slightly translucent with a white core.

Add wine and stir until wine has been absorbed.

5. Add the pumpkin, garlic, zest and 1/3 of the stock. Stir well.

6. Continue stirring until the stock has been absorbed, then add another 1/3rd. Repeat until all the stock has been absorbed. The risotto should be thick but not gluggy.

Test the rice at this point to ensure it has cooked all the way through, and add a little bit of warm water if it still needs to cook a bit longer.

7. Stir through the cheese and parsley. Stir until cheese has melted then serve immediately with a drizzle of olive oil and salt and pepper to taste.

Image: Mulled Wine

It’s that time of year to pop on your flannies, gather round the fire and toast the driving rain outside with a glass of your best red, all hot and warmed with fragrant spices.

Ingredients: � � � � � �

1 bottle cabernet sauvignon ½ orange, thinly sliced into half rounds but not peeled 1 mandarin, thinly sliced into half rounds but not peeled 1 cinnamon stick 2 cloves 2 cardamom pods, bruised

Method 1. Add the citrus and spices to a pan and warm gently for 50 to 10 minutes, until the juices run and the spices are warmed through.

2. Add the wine and heat through.

3. Serve once warm garnished with cinnamon sticks or wedges of your favourite citrus.

Citrus are in season now! For a family friendly citrus dessert replace the red wine with 1 ½ cups of sugar syrup and warm through until the citrus skins are soft and the syrup is sticky. Serve with a dollop of thickened cream.

Yummo!.

THE GREAT

SOUTH E R N

t n u H Egg

Well, it’s been a long time between poached eggs, fried eggs, scrambled eggs, in fact any eggs from Willunga Farmers Market.

With the short notice that Tooperang Eggs were retiring and selling their farm, it left market management in a bit of a pickle.

Rest assured we searched high and low and are finally able to announce the imminent return of fresh free-range eggs to the market!

Inman Valley Poultry have now added egg laying birds to their broods, and we would also like to announce Compass Views free-range eggs will be joining the Willunga Farmers Market family by the end of winter. Both farms are currently building up their chicken stocks to ensure they have enough eggs to supply our loyal shoppers.

Based in Mt Compass, Compass Views is run by Chris Schulze & Vicki Nield.

We will soon have two free range egg farmers trading to ensure everyone gets their egg fix fixed!

Hells Egg

In honour of our new free range egg farmers and that wonderful winter Sunday morning ritual of a hot breakfast teamed with a cuppa and your warmest slippers, we give to you Hells Eggs!

Ingredients: � � � � � �

4 eggs 150g mushrooms, chopped finely ½ red capsicum, chopped finely ½ cup venison chorizo, chopped roughly 2 hot chillies, sliced finely OR 2 tsp hot chilli flakes Woodside Cheese Wrights Etsy Ketsy (NB* can be replaced with a strongly flavoured shredded cheese) � 1 jar passata � butter � 2 tsp cumin

Method 1. Preheat oven to 180C 2. In 2 ramekins, place a dollop of butter in the bottom of each and add mushrooms.

3. Layer with passata, then add chorizo, capsicum, a small slice of cheese then chilli.

4. Add more passata then break the eggs into the ramekin, taking care not to break the yolk.

5. Add the final layer of passata and sprinkle with cumin. (For utter decadence, you can add another layer of cheese here too!)

6. Cover each ramekin with foil and place in a roasting pan. Fill pan with water until it comes half way up each ramekin.

7. Place in oven and cook for 20 minutes, or until the egg whites are cooked through keeping the yolk runny.

8. Image: Serve Eggs immediately with your favourite crusty bread drizzled with olive oil.

e l fi o Pr R E C PRODU

FLEURIEU LAVENDER

This winter we encourage you to get to know our producers a little better, and to help you along the way this season we have featured 3 of our long time producers, Robyn Dahl of Lacewood, Roony Upton of Fleurieu Lavender and Angie Harrison of Willunga Pasta Co.

So curl up with a good cuppa and settle in while you learn about more members of the Willunga Farmers Market family.

Name: Rooney Upton

Business: Fleurieu Lavender

What are your wares? Mainly culinary lavender, lavender brownies and fudge and in summer lavender ice cream and lemonade, which has a rosy pink colour in the jug.

How long have you been at the market? That’s a good question, I think about 7 years now, I reckon.

Why do you love what you do? One of the driving things that I really learned to love is our customers and the real sense of community from Willunga Farmers Market . I really enjoy the regulars that come along and I really look forward to it each week. The amazing thing is the people who come from interstate to visit family and friends and they remember my brownies and come back again.

What’s your favourite stall at the market? (aside from your own!): They’re all really great, you’ve really put me in a spot because we have some fantastic ones. It’s actually like a second family to me, everyone’s great.

Where is your base? We are based between Maslins and Aldinga on the cliff top and we get some really nice breezes there. In spring and summer we get this really nice breeze smelling of the ocean and lavender.

How big is your operation? (eg sole producer, family business, number of staff) We’re just a family business.

What’s the best way to enjoy your produce?

One thing people don’t realise is that lavender and rosemary are related, so it goes well with lamb and chicken. It also goes well with lemon, is great in crème brulee, custard, ice cream, scones, damper, the list goes on! Shortbread biscuits are really nice too.

Quite a few chefs are starting to use my culinary lavender now and it’s also being provided to a specialty tea shop too. One of the advantages to the lavender we grow is that it has a really nice sweet taste, so another thing I’m going to make is a lavender syrup for ice cream and pancakes. Better than maple syrup!

Where can we find you at the market? At The St Peter’s Terrace entrance, between Flour Power Breads and Gerry Bariamis’ grapes.

What would your dream picnic entail? A warm day in the lavender fields with lavender chicken, cupcakes with lavender frosting and a bottle of champagne with a hint of lavender syrup.

Favourite dish?

Roast potatoes, beef gravy and squash with a hint of lavender. We put lavender in a lot of our meals then we take a break and go back to being normal people with normal meals.

Any food you don’t like?

No, I’m not too fussy.

Favourite place to visit in the Southern Vales area? Port Willunga is a nice spot.

Any funny stories or quirky characters from the market?

Where do you start? They’re all loveable…

e l fi o Pr R E C U D O R P

LACEWOOD + WILLUNGA PASTA Name: Robyn Holder Business: Lacewood What are your wares? Well, I make sauce, mustard, jam and salad dressings, that’s about it! Pickled onions are my big seller.

How long have you been at the market? The market was going for a couple of years before I joined up but I was trading for a couple of years before the market moved from the Alma Hotel car park.

About 7 years I think.

Why do you love what you do? I think it gives me a great deal of satisfaction actually making sauce and jam. I used to make it and give it away, now I sell it. I find cooking very soothing.

What’s your favourite stall at the market? (aside from your own!): I really enjoy being next to Warrakilla with Lina and Giovanni. They’re good company and I’m learning a smattering of Italian along the way.

I also love looking at Graham from Tobalong Tomatoes, he’s quite a flirt, but I probably shouldn’t say that!

Where is your base? In Mclaren Vale.

How big is your operation? (eg sole producer, family business, number of staff) Basically it’s a family business. It’s just me mainly and my daughter helps me out 1 or 2 days a week with some labelling. My granddaughter is setting me up on facebook too, so soon I’ll be on facebook to advertise my specials.

What’s the best way to enjoy your produce? Of course eat it with food but come say hello to me at the market and do some tasting to find out what goes with what. I try to be helpful but I can go on forever with recipes and what not.

Where can we find you at the market? Between Warrakilla Fine Foods & Beach Organics, opposite Slate Hill Café.

What would your dream picnic entail? Umm, let’s see… Sunshine, somebody tall dark and handsome, a bottle of good red and I make a really good quince paste so a cheese platter with my quince paste, some cold meat and green tomato pickle.

Favourite dish? Oh God, I just love food. I don’t really have a favourite dish.

Any food you don’t like? I’m not keen on celery. I’m really not keen on celery.

Favourite place to visit in the Southern Vales area? I went to K1 winery, that is just beautiful there, just beautiful. There’s so many good places it’s really hard, but K1 is just beautiful. Gemtree Winery is very good too.

Name: Angie Harrison Business: Willunga Pasta What are your wares? Fresh & dried pasta both wheat and gluten free How long have you been at the market? about 6 years Why do you love what you do? I love making pasta but even more I love the connection the market gives me with both my customers and my community. I get excited every Saturday morning at the thought of all those happy shoppers chatting and buying their beautiful weekly goodies.

What’s your favourite stall at the market? (aside from your own!): Apart from my neighbour Ashbourne Orchards who always offers me a peach, apple or pear for breakfast I am currently enjoying the Port Lincoln Kinkawooka mussels and KI Seafoods produce as it all goes so well with my pasta!

Where is your base? I live and work right here in Willunga How big is your operation? (eg sole producer, family business, number of staff) Until recently my business has been as a sole producer but I am currently expanding into other markets and with online sales capacity so am just starting to have a friend help me out occasionally.

What’s the best way to enjoy your produce? Simple is always the best so a good olive oil, fresh herbs, creamy cheeses, tomatoes, garlic and perhaps some seafood. The pasta is so light and delicious that it really needs very little. Everything you need for a beautiful dish can be bought fresh at the market.

Where can we find you at the market? I am opposite the brekky stall next to the green van of Ashbourne Orchards with Woodside Cheese on the other side. Look for my red tent and blackboards out the front.

What would your dream picnic entail? A beautiful Autumn day, fresh regional produce on a platter and a long beach to walk on.

Favourite dish? Fettuccini marinara – creamy spicy chilli tomato sauce with any seafood you like and fresh gluten free parsley & garlic fettuccini. Yum! Any food you don’t like? Not really Favourite place to visit in the Southern Vales area? Probably the beach anywhere from Port Willunga through to Sellicks.

We have some great eating spots and live music all over the Fleurieu peninsula so we are spoilt for choice.

Any funny stories or quirky characters from the market?

I love the diversity of the market with people from all walks of life. I love the buskers, some young beginners and other older amazingly talented artists. It all adds something special to the day...

WFMAGM Tuesday 23 September 6:30pm Waverley Homestead, Willunga Join us to explore the future of your market.

As a community organisation we value your contribution and thoughts, so come hear what we have been up to and have a say in our future.

If you have a passion for the market and are a current member you are eligible to join our Board of Management.

This year 7 positions on the Board of Management are open for nomination, 5 Stallholder positions and 2 Community members. You can nominate for a position at the info stall at the market or email your nomination to info@willungafarmersmarket.com All current market members are eligible to vote.

Voting will take place at the AGM with one vote allocated per membership.

Nominations close Saturday 23 August 2014.

WILLUNGA FARMERS MARKET COMMITTEE NOMINATION FORM I..............................................................................................................................................................

Membership number.................................................................................................................................................................

Would like to nominate the following candidate/s for WFM Committee 1. ..............................................................................................................................................................................................

2. ..............................................................................................................................................................................................

3. ..............................................................................................................................................................................................

Signed ...................................................................................................... Dated ...................................................................

Please return this form to the information stall or mail to PO Box 652 Willunga SA 5172 No later than Saturday 23rd August, 2014