What’s GREAT at the Market this Week?
Summit Organics has an abundance of beautiful big bunches of new season beetroot. Beetroot is also available at Jumping Red Ant, Everest Farm, Bio Organic Farm and Sylva Lining Organics.
When the bunches are so fresh that their leafy green tops glisten don’t throw them away as they have a flavour similar to kale and are wonderful cooked!
- Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain and place in chilled water to stop the cooking process. Chop coarsely.
- Heat the olive oil in a large skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until fragrant, about 1 minute then add the chopped beet greens until heated through and fully coated. Season with salt and pepper.
- I love to serve this with macadamia sprinkles or with roasted beetroot and crushed pecan nuts plus crumbled fetta and lemon juice and drizzled with olive oil.
Yotam Ottolenghi’s recipe book Plenty More has a recipe for Smoked Beetroot with Yoghurt and Caramelised Macadamias but if you’re like me and don’t have access to a smoker (although he does describe an easy do it your self process) then an alternative would be to oven roast your beetroot and then cut into 2mm slices and place in a bowl with maple syrup, olive oil and salt and pepper to taste – (I added some finely grated lemon skin to my adapted version).They are so easy to peal once roasted. To caramelise the macadamia nuts place 50 grams on a baking tray and bake of 15 minutes at 140C fan forced or slightly higher if not. Keep a close eye on them. Place 35 grams castor sugar in a saucepan on a very low heat (don’t stir until it starts to caramelise and turn golden. Carefully add the nuts and stir gently until coasted then pour them onto baking parchment –lined tray to cool. Chop the nuts and set aside. Mix yoghurt with the remaining ingredients (and set aside. To serve set out the beetroot slices on a large platter, slightly overlapping and drizzle with yoghurt mixed with olive oil before sprinkling the chopped nuts on top and finish with 1/2 teaspoon of chilli flakes, and coriander leaves and a final drizzle of olive oil.
So if you are feeling inspired ….
Yotam Ottolenghi has a podcast called Simple Pleasures so if you are interested in hearing more of his recipes download the one on 1st September. In this podcast he takes you through a number of recipes including roasted beetroot salad with yoghurt, dill and preserved lemon tahini.
CHANGES + Seasonal produce
Nudgel Nuts is back this week.
Blueberry Fields returns NEXT week – 19th September for a fortnightly stall.
The Murwillumbah Community Men’s Shed is back this week with their camphor laurel boards – great gift ideas.
Weather: SUNNY! With temperatures ranging from 10 to mid to high 20’s . A beautiful day coming and we look forward to seeing you enjoying all that the market offers.
Entertainment: Russell Kereama and the Organic Groove
Produce of the week (newest season produce is in bold):
- Blueberries (at Tallogum Raspberries and Blueberry Fields too from late September)
- Snow Peas
- Sweet potatoes
Seasonal Produce List Updated:
Beans (+organic), Beetroot (+organic), Bok Choy, (+organic) Broccoli,
Cabbage, Carrots, Capsicum (+organic), Cauliflower, Chard (organic), Chilli (+organic), Cucumber (+organic), Corn, Eggplant (+organic), Fennel, Garlic (+organic), Herbs (+ organic basil, coriander, fennel, ginger, rocket, turmeric and more), Kale (+organic), Lettuce (cos organic), Fancy Lettuce and mixed salad greens, Micro greens (+ wide variety of organic such as alfalfa, barley greens, sunflower, broccoli, chick pea, radish and pea srouts), Peas incl snow peas (+organic), Mizuna, Onion (+organic), Mushrooms, Pak Choi (organic), Potato (Sebago) , Potatoes (kipfler ++), Pumpkin (+organic), Salad Mix, Silver Beet, Sprouts (+organic), Spinach (+organic), + Egyptian spinach, Sweet Potato (+organic), Tatsoi (organic), Swedes, Tomatoes (+organic), Taro, Turnip, Watercress, Zucchini (+organic).
Apples, Apricots, Avocados, Bananas (Cavendish, Lady Fingers (organic also), Black muscat grapes, Blueberries, Carambola (star fruit), Custard apples, Dragon Fruit, Grapefruit, Grapes, Kiwi fruit (organic), Lemons + Limes (incl organic), Lychees, Mangoes, Mandarin (organic), Oranges (organic), Passionfruit, Paw Paw, Pears, Plums, Raspberries, Rock melons, Sapotes, Strawberries, Watermelons.
Flowers – Gerberas, Lisianthus, Roses, Tropical flowers – sassy heliconias.
Eggs – including organic
Nuts – Pecan nuts and
macadamia nuts, nut oils, butters and choc coated nuts
Dairy – Cows milk, cheeses and yoghurt, kefir, cultured butter ++ Goats milk and soft cheeses, kefir AND award winning St Billie goats cheese.
Honey – Raw unprocessed Caldera honey, creamed honey and creamed honey with cinnamon! Andbees wax candles.
Breads – A variety of artisan sour dough breads baked with a diversity of organic flours (including spelt and rye) and many flavours that use local market products including macadamia nut bread!
Mushrooms – Gourmet mushrooms – king oysters, white oysters, pink oysters, blue oysters, shiitakeand Shimeji available at Wollumbin Gourmet Mushrooms and button mushrooms at Mountain View Eggs.
Meat – Beef, pork and goat (All Natural Meat Company produced), Salami (Nimbin Valley Diary) periodically + lamb and chicken sourced within the broader market radius and locally caught fish – very seasonal.