RecipesRecipesSTICKY MUSHROOM & SPRING ONION SKEWERSBBCQUICK CHICKEN STOCKCHEATS PHO BO

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FLEURIEU FORAGER

WILLUNGA FARMERS MARKET NEWSLETTER | SPRING2014

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

YOUNG

FARMERS

updatepg.3

Mary Mary

HOW DOES YOUR GARDEN GROW?pg.7

Mary Mary

@shus50

WFMAGMand the nominees are....

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Spring has sprung and we’re excited for the season of growth that’s coming to the market.

We are blessed to have been granted a SITE EXPANSION, allowing extra space for up to 10 new stalls in the market. The expansion will incorporate the library car park into the market site.This exciting news means that we are now on the look out for more Fleurieu and KI based producers. Do you, a neighbour or a friend grow primary produce or produce a unique food item that we currently don’t have? Please let us know!

Become a producer and download the

application forms here:

willungafarmersmarket.com.au/producers

The WFM AGM is coming up quickly, with a number of nominations for a small number of positions on the Board of Management. All WFM members are eligible to vote, with one vote per membership. Voting will take place at the AGM, and each attendee is able to carry 1 proxy vote for members unable to attend. Head to page 4 to meet our nominees and for more detail on the AGM.

WFM AGM, Waverley Homestead,

Tuesday 23 September, 6:30pm

IN Season

MARKETNEWS

Peas • Artichokes • Broad beans

Asparagus • Loquats • Rhubarb

Spring is the time for over indulging in the seasonal Spring Kings.

Unlike a lot of other seasons, spring produce is very short lived, usually only lasting a few weeks. It is tender and delicate and doesn’t transition between seasons like most other produce does.

We love spring at Willunga Farmers Market, the stalls filled with hues of green, from vibrant asparagus to the soft, downy broad beans. The deep, plush red of rhubarb to the earthy yellow of loquats.

The Young Farmers Scholarship farmers have now been trading at the market for 3 months. These first months have seen a few changes in their line up and the generation of enough income to sustain the business and the young farmers involved. Read more about their progress and plans on page 3.

Channel 7’s Better Homes and Gardens will film a cooking segment with ‘Fast Ed’ on Saturday 13 September, using produce from our Young Farmers Scholarship, The Garden Farm, and Najobe Park Red Angus, among other producers. We are so proud for our farmers, produce and market to be promoted across the rest of Australia in such a sensational way.

Our new Free range egg farmers have started, supplying the market with quality fresh eggs each Saturday. You can find Chris and Vicki from Compass Views Free Range Eggs at the St Peter’s Tce entrance to the market, directly in front of the Willunga Digital Hub.

The magnificent winter and spring weather has been kind to us, with many dry Saturdays, enough frost for the fruit trees to set blossom and rain to fill dams and water crops.

Spring seasonal produce is traditionally sweet and short lived, with a few special crops to gorge on in the Hungry Period, the time between the abundant crops of winter and summer. Head to page 2 to see what’s in season and check out this editions recipes for fantastic ways to prepare the very best of our spring seasonal crops.

See you on Saturday,

Steve, Billy & Alex

SPRING KINGS

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SPRING KINGS SCHOLARSHIPYoung Farmersgrowing in leaps and bounds

Whilst winter is often the period where crops and the soil slow down and go to sleep, it has been a season of growth for the inaugural Young Farmers Scholarship recipients, the Garden Farmers.

Starting out strong with leafy greens, broccoli, heirloom beetroot and fennel, the group quickly added fresh green juices to their range of products using the greens they grow themselves teamed with McLaren Vale Orchards apples and certified organic Fat Goose Fruits oranges.

The start of winter saw some changes in the team, with both Aidan and Emmanuel taking up offers to pursue new employment opportunities interstate while Jay and Alex have both continued managing the farm; crop planning, seed planting, harvesting and every other activity that comes with growing primary produce. All of their hard work has started to pay dividends, with Jay and Alex now able to start collecting a pay cheque from the farm, whilst continuing to build the Garden Farm’s operating profit.

‘I have actually been able to replace my 2 day a week teaching job’, Jay said.

‘The farm work has extended my passion for farming and given me the freedom to do what I want. It’s given me financial freedom, I’m now earning more from the farm each week than I do at my first job.’ Chimed in Alex.

With a successful winter season under their belt, the Garden Farmers have started preparations for their summer crops already, with heirloom tomatoes, including yellow pear, bumblebee, red fig, and grosse lisse varieties; sweet & striped and mini white cucumbers, Mexican sour gherkins, heirloom zucchini and beans planned, plus much more.

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

Alex harvesting kale for the market amid sparkling sun showers. Photography by Jay Kimber

Fleurieu Food brings back the Punters Pick on Sat 18 October this year.

As the Fiesta! Olive Awards take place, you get to have your say in the award of the ‘Punters Pick’. After the official judging for the Fleurieu Olive awards, the highest scoring olive oils are made available at the Willunga Farmers Market for a blind tasting where you can vote for your favourite.

The Punters Pick (your choice!) is awarded as part of the Fiesta! Grand Finale. We will be proudly displaying the winning olive oil at the market the following week.

So come take part in the blind tasting at the info stall and get your vote in. We can’t wait to see the result!

More info at www.fleurieufood.com.au

PUNTERSPICK

Join us for light refreshments, a short keynote speech by Hayley Everuss of OzHarvest and to find out what we have been up to over the past 12 months, and what we have planned for the next 12.

This year we put a call out to fill 6 positions on the WFM Board of Management, and were pleasantly surprised to receive 11 nominations by passionate members of the community and stallholders.

The 9 person Board of Management is split into 5 stallholders and 4 community members. Due to the high volume of nominations, voting for Board members will take place at the upcoming AGM. Members are entitled to 1 vote per membership, and are able to carry one proxy vote for an absent member. All votes are confidential.

So without further ado, and in alphabetical order, here are the nominees:

WFMAGMIf you’re a current WFM member make sure you come along to have a say in the future of your market!

Community members: 2 positions openHani Mouneimne: WFM member for 2 years. A Systems Engineer for Santos, Hani’s role is based on problem solving and resolving issues as efficiently as possible within the technical IT side of the business. Hani has been assisting WFM with resolving IT issues since the end of 2013, and as such has a working knowledge of the behind the scenes operation of the market. A Willunga resident, Hani is interested in joining the Board as a vital way of helping and giving back to his community.

Jill Lieblich: WFM member for 11 years, worked with stallholders (Sweetart & Bickleigh Vale) for 3 years. WFM Board member since 2010. Current Board member. As a passionate cook, gardener and market shopper Jill is interested in continuing as a committee member to maintain a vibrant, friendly market community that is good for both shopper and stallholder.

Karen Lever: WFM member for 2 years. Current Associate Professor of Environmental Law at the University of South Australia. Karen is a passionate foodie, living locally in the Aldinga Eco Village. Her extensive experience on Boards of not-for-profit organisations includes the Environmental Defenders Office of South Australia, Streetwise Communications and the Friends of Port Willunga. Karen is interested in joining and contributing her legal skills to the WFM Board.

Pip Forrester: WFM Life Member and founding member of the market. Current WFM Deputy Chairperson, Board member since 2010. With involvement in Fleurieu Peninsula Tourism, Fleurieu Food, McLaren Vale Grape Wine and Tourism and history running a number of successful restaurants including Salopian Inn, Pip’s strong background in administration, food, regional produce and tourism is evident. Pip would like to continue as a Board member to continue building on the work the market is doing to ensure the sustainability of the market by continuing to attract members, shoppers and stallholders and by maintenance of sound governance.

Tess Sapia: WFM member for 8 years. Willunga local, Tess is currently self employed as a Waste, Recycling & Environmental Educator, and worked for the City of Onkaparinga in this role for 3 years. She is also a freelance caterer and gardener with previous involvement in American farmers markets. Actively involved in the McLaren Vale Sustainable Winegrowing Program. She would like the opportunity to serve on the WFM Board because she loves the market and its community and is interested in its operations and future. She says she has observed some areas of market operations that could perhaps benefit from some attention and would like to help the WFM aim for and achieve a ‘waste less, recycle & compost more’ approach.

Tuesday 23 September | 6:30pm for a 7pm startWaverley Hometsead, Willunga

Stallholder nominees: 4 positions openBen Heath: Stallholder (Najobe Park Red Angus) at WFM for 3 years. Ben is a 5th generation farmer, working full time with beef cattle. With experience across 5 other markets and owning his own business for 9 years, Ben would like to bring his wealth of experience as a farmer and young business owner alongside his fresh ideas to the Board to help maintain the farmers market ethos and the markets’ vibrant retail environment.

Di Bickford: Stallholder (Bickleigh Vale) for 12 years, has spent 11 years on the Board and previously 2 years as WFM Chairperson. Current Board member. Still passionate about the market, and wants to continue giving back at this level because the market has given her so much.

Glen Fitzpatrick: Stallholder (Adelaide Hills Avocadoes) for 6 years. Current Board member. Previously spent 20 years process mapping and skillset steering for a number of airlines, last position as GM of airports for Kendall Air, REX and Alliance. Excited to bring these skills to the committee and help make a positive difference to the future of the market.

Mark McCarthy: Stallholder (McLaren Vale Orchards) for 11 years and Board member for 4. Current Board member. Keen to see a choice of hot food for shoppers, Mark also sees authenticity as the biggest threat to WFM. He is keen to ensure all stallholders are audited regularly, ensuring the high standards of the market and expectations of the shoppers are maintained.

Steve Scown: Stallholder (Fat Goose Fruits) for 7 years and Board member for 6. Current WFM Chairperson. A farm consultant for the dairy industry for 30 years, Steve is now heavily involved in the wetland regeneration along the Murray River. Steve would like to continue as a Board member to ensure the market grows in line with industry regulations, keeping WFM a genuinely authentic farmers market.

Vicki Matchett: Stallholder (Matchett Productions) for 11 years. 30 years of South Australian food industry experience, including running restaurants and currently being a producer, gives Vicki an understanding of seasonality, the retail environment and the difficulties of running a business. A founding member of Food SA, Vicki has a strong emphasis on sustainability and organics and is interested in joining the Board to bring fresh ideas to assist WFM maintain a strong brand in response to the increased competition from emerging farmers markets throughout the region.

RecipesRecipes

Image: White Mushrooms

BBCIf you have ever gorged yourself in Adelaide’s home of authentic Chinese food, Gouger Street, chances are you’re familiar with BBC. If not, then are you in for a treat!Making the most of Spring’s abundance of broad beans, this recipe is a robust combination of broad beans, cabbage and tofu with a hint of chilli.

From Willunga Farmers Market• 500gm podded broad beans• 1 cup finely shredded wombok (Chinese cabbage) or savoy cabbage• 1 chilli, chopped finely (choose your variety depending on • the level of heat you want to give the dish)• Garlic, 3 cloves, crushed

From the Pantry• 1 pack Spicy Marinated Tofu, sliced thinly • Peanut oil OR sunflower oil *• 1 tsp sugar• 1 tsp fish sauce• 1 tbsp oyster sauce

Method1. Heat wok til it starts smoking. 2. Add a small amount of peanut or sunflower oil then fry the garlic until it turns dark. 3. Stir through cabbage and chilli and cook through until the cabbage starts to wilt.4. Add sugar, broad beans, tofu and fish sauce and continue to fry over a high heat for 2 minutes.5. Stir through oyster sauce and serve immediately with steamed rice.

*NB Olive oil isn’t appropriate for this recipe as it has a much lower burn point than peanut or sunflower oil and will give the dish an acrid flavour. If you have a nut or seed allergy use vegetable oil.

In honour of the OzAsia Festival this September

this edition we have decided to focus on some of

the Asian inspired recipes we are craving.

So read on, dig in and join us in celebrating some

of the world’s scrummiest cuisines.

Sticky mushroom & spring onion skewersFrom Willunga Farmers Market• 16 white mushrooms, caps only• 17 spring onions, green tops removed• 50g softened butter• 2 cloves garlic, crushed• 1 tbsp runny honey

From the Pantry

• 2 tbsp soy sauce• 1 tsp sesame seeds• ½ tsp sesame oil

Method1. Soak bamboo skewers in cold water for 10 minutes.2. Mince 1 spring onion and combine with garlic, soy sauce, honey, sesame seeds and oil. Mix thoroughly and set aside.3. Thread mushroom caps onto skewers, alternating with spring onions. Repeat until all ingredients are used up.4. Brush skewered ingredients with sauce and cook under a hot grill or on a BBQ for 2 to 3 minutes on each side. 5. Serve warm.

Image: Bamboo Skewers

Cheats Pho Bo{SERVES 2}

From Willunga Farmers Market• 2 bok choy, quartered• 1 large Portobello mushroom, sliced thickly • Broccoli, cut into small florets• 2 spring onions, sliced finely• ½ bunch coriander leaves, roughly chopped (*NB optional)• 1 sirloin steak, BBQ’d & sliced finely (*NB optional)

From the Pantry• 500ml chicken stock • 3 slices ginger• 1 tbs hoisin sauce• 1 tbs oyster sauce• ½ tbs fish sauce• 2 serves rice noodles, prepared to packet instructions• Sesame oil to serve

Method1. Bring chicken stock and ginger to the boil in a pan, then add hoisin, oyster and fish sauces and mushroom slices. Simmer for 5 minutes. 2. Add broccoli and bok choy to stock. Simmer for another 2 minutes.3. Place prepared rice noodles in the bottom of a large bowl, then place steak slices, spring onions and coriander on top. 4. Pour soup over ingredients in the bowl, sprinkle with sesame oil. Serve hot, with a spritz of lime juice if desired.

Quick chicken stockFrom Willunga Farmers Market• 2 chicken frames (carcasses, meat cuts removed)• 1 onion, quartered• 1 carrot, cut into rough chunks

Method1. Roast chicken frames in a hot oven until golden brown.2. Place chicken and any fat in the bottom of the roasting tray in a large pot with all the other ingredients and fill with cold water. Bring to boil slowly, skimming the scum from the surface.3. Simmer until reduced by 1/3. 4. Use immediately or freeze in single serve portions.

After last year’s sell out event, the Wilmark Awards are ready to return!

Rub shoulders with your farmers, eat delicious food made with love by the fabulous team at Fino from produce supplied by our stallholders and sample some of the best wines the region has to offer.

Tickets are limited and go on sale Sat 16 September.Wed 22 October, 6pm til 9:30pmFino Restaurant, 8 Hill St, WillungaTickets $35, all food & wine included. Available from the info stall Saturday’s, until sold out. This is a great opportunity for you, our shoppers, to also recognise the hard work of our producers throughout the year by voting for your favourite stallies across 4 different award categories.Award categories are:• Favourite stall• Best service from a stallholder• Best dressed stall• Favourite product

Nomination forms can be found on page 8 and can also be collected from any stall. Submit your nominations to the info stall or email to us at info@willungafarmersmarket.com.

While the brief bursts of sunny, warm weather are enough to get many of us out into the garden, beware the temptation to plant all of your summer vegetables too early.

Spring is fraught with frosts and storms, with sunny weather giving way rapidly to icy hail and gale force winds.

Early plantings will give you an early crop, but to ensure strong, healthy plants that will yield right throughout the summer and into autumn, stagger your plantings every couple of weeks.

Be prepared for surprise frosts and storms by keeping cloches or covers on hand. Create your own cloche by propping a piece of hessian or shade cloth over your fragile seedlings. Even a plastic bag or Tupperware container from the kitchen cupboard will work in a pinch!

Image: Eggs

HOW DOES YOUR G A R D E N GROW?

Mary Mary

Popular vegetables to plant in spring:TomatoesPumpkinsCucumbersZucchiniBeans

A wide range of herb and vegetable seedlings can be bought from Hillside Herbs, located at the St Peter’s Tce entrance to the market.

Bickleighvale Farm sells certified organic vegetable and herb seedlings and can be found under the Office & Image veranda.

Leafy greens like lettuce and some herbs

like coriander thrive in winter and can

grow leggy and bitter during hot weather.

Keep your greens well watered and pick

regularly for sweet and tasty salad greens.

DIDYOUKNOW?

@therosiereview

@_artventure

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.

Mmmm, for photos so good you could almost eat them head to:

www.facebook.com/WillungaFarmersMarket

instagram.com/willungafarmersmarket

WILMARK AWARDS NOMINATIONS

Let us know why you love your favourite stalls by nominating them for an award in the 2014 Wilmark Awards.

Name:.......................................................................................................................................................................................

WFM membership number (if applicable):............................................ Contact phone number:............................................

1. Favourite Stall: .......................................................................................................................................................................

2. Best service from a stallholder: .............................................................................................................................................

3. Best dressed stall: .................................................................................................................................................................

4. Favourite product: ...............................................................................................................................................................

Return your nominations to us at the info stall on Saturday morning or email your reply to info@willungafarmersmarket.com

@lilybev @_artventure

@anotherkidsjeans

@earthmama2four

@arlynbdat

@shus50

@fityogi

@oceancandy

@growtohealth@fino

@willistheburrito

FOODIE PHOTOS TO drool

OVER