FLEURIEU FORAGER

WILLUNGA FARMERS MARKET NEWSLETTER | AUTUMN 2014

CongratulationsGOLD MEDAL FOR FLEURIEU GARLIC!

Phone: 08 8556 4297 • Fax: 08 8556 4293 • PO Box 652 Willunga, SA 5172Email: info@willungafarmersmarket.com • www.willungafarmersmarket.com

WILLUNGA FARMERS MARKET fresh, healthy, local produce every Saturday 8am - 12.30pm, Willunga Town Square

pg.3

YOUNG FARMERS SCHOLARSHIP

RecipesRecipesWILLUNGA PESTOCOLESLAW - MARKET STYLEEQUATORIAL CURRY PASTESALSA

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pg.2

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What a summer!

If we weren’t cooking in the kitchen, our fruit and veg were sure enough cooking in the paddocks!

With the hottest summer in South Australia in 117 years, we are thankful for all of you who continued to come out through the heat to support us and our farmers.

This February marked our 12th birthday, and we are excited to celebrate our continued growth and the social, cultural and economic contribution the Market delivers to our Region. The Willunga Farmers Market brand is now recognised far and wide as a leading not-for-profit organisation, punching well above its weight, and a model for aspiring fledgling markets elsewhere. In past years we have proudly sponsored and supported the development of kitchen garden projects in a number of local primary schools and it has been wonderful to see the more recent emergence of Stephanie Alexander programs offering something similar.

As such we believe it is time to refocus and have just announced the recipients of our inaugural Young Farmers Scholarship, a $10,000 scholarship to get young people started farming on the Fleurieu Peninsula.

The scholarship was hotly contested and we say a hearty congratulations to the well deserving young farmers who have been chosen! This is an exciting initiative and we will keep you all informed as the program develops. (more details on pg 3).

We have also applied to the City of Onkaparinga to expand our trading area to include the Willunga Library car park. This expansion will allow up to 10 extra stall sites to the market, which will give us the ability for sustainable, incremental growth beyond our current limitations when the market is at capacity over the summer period.

We are continually grateful for Council’s ongoing support and all indications, pending community consultation, are looking good! The future of our on- site ATCO storage facility is still also before Council and we are also hoping for a positive resolution soon.

Again, we thank you for your interest, involvement and support for our wonderful gem of a Market. We greatly appreciate it and look forward to seeing you all soon.

Best regards, and we hope you enjoy this Autumn edition!

The WFM team

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MORE THAN JUST A MARKET

We know you love your weekly fix of fresh, local produce, but did you know you can get more at the market?

The info stall sells a range of local and foodie related merchandise, which are great gifts as well as something extra to take home for a bit of inspiration.

Congratulations to Richard Bennett of Fleurieu Garlic in garnering a Gold Medal for his Creole Garlic entry at the 2014 Royal Melbourne Fine Food Awards. Judges comments included “ Excellent size bulbs, skins and purple cloves, taste test score a high 37.5 out of 40! Richard gives a big thanks to his loyal customer base and comments that “without the Market and the support of the local community I wouldn’t have been able to sustain a successful Garlic growing business” .

This Saturday is his last day of trade for the season so make sure to drop by and check out the last of the seasons produce. Well done and thanks for being a great ambassador for WFM Richard!

MARKETNEWS

• Fleurieu Living Magazine $8 fleurieuliving.com.au • Bona Food Magazine $4.50 bonafood.com.au • Sustainable Table cookbook $40 A collection of recipes from notable chefs, producers and winemakers who eat seasonally and shop locally.• WFM market bag $5• WFM 12 month membership voucher with bag $35

An honourable mention goes out to Matchett Productions, who were also awarded a silver medal for their “ Chilli Fire” curry paste and bronze for their Poppy Seed Crackers. Well done Vicki and Fiona!

DID YOU KNOW?

We are a

not-for-profit

organisation and

the Young Farmers

Scholarship is

wholly funded by

Willunga Farmers

Market.

That’s right, 286 of your annual memberships have funded this project. THANK YOU!

We are excited to announce that the inaugural Young Farmers Scholarship has been awarded to a collective of four youths, all of whom hail from the Fleurieu Peninsula:

• Jay Kimber, aged 25• Emmanuel Marquis, aged 21• Aidan Jones, aged 21• Alexander Steimanis, aged 21

The group have been hard at work, breaking new ground and starting soil regeneration as soon as they heard the good news.Using permaculture guidelines and organic principles, they have started farming heirloom vegetables on a property in Whites Valley; a mere 5 minutes from the heart of Willunga.

‘The scholarship has been an excellent opportunity to start doing what we’ve all really wanted to do for a long time,’ says Jay Kimber.

‘It’s a dream come true for all of us. We would never have been able to set up a farm for ourselves without the scholarship.’

‘The initial financial outlay and commitment was way too daunting. The added insecurity of not knowing if we’d have customers to sell to meant that farming for ourselves just wasn’t a possibility.’

The group expect to have their first crop of vegetables for sale by late April/ early Mayl, so stay tuned for more updates as we watch their garden grow.

IN SeasonAlmonds • Celeriac • Chillies • Beetroot

Figs • Fennel • Grapes • Persimmons

Pomegranates • Quinces • Shallots

Radishes • Leeks • Pumpkins

YOUNG FARMERS SCHOLARSHIP RECIPIENTS BREAK NEW GROUND

Follow their progress on their blog at

youngfarmerscollective.tumbler.com

Left to right: Emmanuel Marquis, Alexander Steimanis, Jay Kimber, Aidan Jones

RecipesRecipes

Image: Super Salsa

Autumn doesn’t mean we have to hunker down against the cold and wet yet.

This Autumn we decided to create a series of recipes that bask in the golden glow of the milder Autumn sunshine.

Super SalsaIngredients:• 2 avocados, peeled and finely chopped• 1 red capsicum, finely diced• 2 tomatoes, seeds discarded and flesh finely diced• 1 small cucumber, seeds discarded and flesh finely diced• 1 red shallot, finely diced• ½ bunch mint, shredded• ½ bunch fresh coriander, shredded• Juice 1 lemon• 1 chilli, finely sliced• 2 tbsp olive oil• Salt & pepper

MethodCombine all the ingredients together in a non-metallic bowl and mix thoroughly. Serve spooned over a medium rare steak, BBQ fish or in a s picy burrito.

Image: Willunga Pesto

Willunga PestoCapture the summer rays and store them away for a rainy day with this pesto

Ingredients:• 2 bunches basil• 2 cups almonds• juice and zest of 1 lemon• zest ½ orange• ¼ cup olive oil• ¼ cup grated Alexandrina Cheese Co pecorino* (optional)• Pinch of salt

MethodPop all the ingredients into a blender and blend until a paste forms. The final result will be a chunky paste.

Serve as an accompaniment to a medium rare steak, grilled fish or even on its own as a dip or stir through fresh pasta for a delicious no fuss dinner.

DID YOU KNOW?Can’t budge the smell of garlic from your hands after preparing it for cooking? Soap or lemon just won’t move that scent, however rubbing your hands on your stainless steel sink will!

DID YOU KNOW?When cooking with butter always add a dash of olive oil to the pan. This will stop the butter from cooking too swiftly and burning.

Kitchen Secrets

Image: Red Cabbage

Secrets

Coleslaw, Willunga Farmers Market style

We’ve taken the classic coleslaw and popped a fresh farmers market twist on it. Serve this colourful salad at your next picnic or alongside a deliciously moist roast pork.

Ingredients:• ¼ white cabbage, shredded• ¼ purple cabbage, shredded• 1 bulb fennel, shredded• 2 purple carrots, grated• 1 avocado, peeled and thinly sliced• 3 spring onions, thinly sliced on the diagonal• ½ bunch mint, finely shredded• 4 small radishes, cut into thin match sticks• juice and zest of 1 lemon• 1 tbsp red wine vinegar• ½ clove garlic, crushed• ½ cup olive oil• salt & pepper to taste

Method1. In a blender add olive oil, lemon juice and zest, red wine vinegar, garlic and salt and pepper. Pulse until the dressing is emulsified and takes on a slightly creamy consistency.2. Combine all the remaining ingredients in a large bowl.3. Pour over dressing and toss to combine.4. Serve cold.

Equatorial Curry Paste, Bring the tropics into your own home with the freshest herbs from our farmers. While the list of ingredients could look a bit daunting, it is a very quick and easy curry paste to make and will keep in your fridge for a couple of months.

Ingredients:From Willunga Farmers Market• 6 large green chillies• 2 red shallots or ½ red onion• 3 cloves garlic• ½ bunch coriander, root & stems• 2 lemongrass stalks, hard outer layers and tops removed and discarded• 1 bunch mint• juice & zest 1 lime (replace with lemon if limes are out of season)• 6 kaffir lime leaves, shredded• 1 tbsp lightly flavoured olive oil

From the pantry• Thumb size piece ginger• 1 tsp fresh ground black pepper• 1 tsp salt• 1 tsp fish sauce• 1 tsp ground cumin• 1 tsp ground turmeric• 2 tsp ground coriander seed

MethodCombine all the ingredients in a blender and pulse until it forms a smooth paste. Add a little extra oil or water if needed.

Pack into in a sterilised jar and store in the fridge.

Before using to make a curry, fry the paste for 5 minutes, or until it changes colour. Add coconut cream and continue frying over a medium heat until the coconut has reduced and the oil separates from the curry paste. Add whatever meat or vegetables you want and cook accordingly!

Image: Green Chilli

This year we are partnering with both the Adelaide Food & Wine Festival AND Tasting Australia!

As part of the Adelaide Food & Wine Festival we are hosting 2 guest chef spots and our farmers will also supply the produce used in the upcoming ‘Garden of Eden’ long table dinner at our friends and neighbours place, Fall From Grace.

Tasting Australia plates up a thought provoking session with the man Time Magazine named as the ‘World’s Most Innovative Farmer’, Joel Salatin.

So put these dates in your diary and

DON’T MISS OUT!

ADELAIDE FOOD & WINE FESTIVAL

adelaidefoodandwinefestival.org

CBD Chefs go Regional at Willunga Farmer’s Market.

Sat 5 April, 10am: Guest Chef Phil Whitmarsh; the Daniel O’Connell.Awarded Adelaide Advertiser 2013 Best New Restaurant Of The Year

Where: Willunga Farmers Market

Cost: FREE

Sat 12 April, 10am: Guest Chef Duncan Welgemoed; Bistro Dom. Current Adelaide Advertiser Food Guide Chef of the Year, has worked with Heston Blumenthal and Gordon Ramsay.

Where: Willunga Farmers Market

Cost: FREE

Sat 12 April: Garden of Eden (Hosted at Fall From Grace, Willunga)

A Celebration of creation and 30 years of the Adelaide ReviewGet back to nature in the garden at Fall from Grace Willunga for a dinner by Duncan Welgemoed and the Happy Motel TM featuring produce sourced from the Willunga Farmer’s Market and wines made in clay pots by Glenn James-Pritchard, Gil Gordon-Smith and James Erskine and others from small producers. Your host, wine writer Max Allen will weave a story of temptation and intrigue about the ancient technique of making wine in clay amphora.

Where: Fall from Grace; 29a High St, Willunga

When: 7pm til late

Cost:$85 per head includes all food and beverage

TIX: adelaidefoodandwinefestival.eventbrite.com.au

TASTING AUSTRALIA

www.tastingaustral ia.com.au

Sat 3 May, 10:45am: Joel SalatinTime Magazine named Joel as the ‘World’s Most Innovative Farmer’.

Joel and his family developed a system that turned ‘an armpit of a farm’ that wouldn’t grow a thing into a 220ha powerhouse of grassfed production that supplies directly over 5000 families plus more than 10 retail outlets & 50 restaurants all within a 3 hour drive of the farm, the Polyface ‘Foodshed’, whilst employing more than 20 people turning & over more than $2 million annually.

Where: Willunga Farmers Market

Cost: FREE

www.joelsalatin.com.au