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Happy Easter to YOU – our wonderful shoppers!

Easter heralds gradual changes in weather that ensures an increasing variety of new season produce every week so stock up for your Easter holiday with the freshest farm produce! After your chocolate feast your will be grateful to munch on fresh fruit and vegies to settle that over rich feeling!

What’s New this week?

Coming soon:

NEXT WEEK  – It’s our Birthday and we have been providing you with farm fresh produce for 4 YEARS! It is time to CELEBRATE!  So watch out for some amazing birthday celebration freebies!

Every half hour from 7.30am for every purchase you will receive a ticket and the butt will be in the draw for  more than $700 value in gift vouchers donated by local businesses and stallholders.  Come and enjoy our extra stalls – great artisan stalls to stock up early on Mothers’ Day gifts or birthday gifts from Jennifer Grace, Apiwraps,

Mon Manabu with her fabulous wearable art and

-The Herbal Gardener ! Lise Racine offers you natural, herbal, chemical free skincare products. She is also an eco-conscious mini-farm certified organic/bio-dynamic producer certified with Demeter Australia.

The herbs in her products are transformed on her Tallebudgera property using traditional infusing methods.

Follow us on Facebook this week to learn more about each artisan stallholder and the businesses who support our market.

 Entertainment this week: Tamara Cox

Supporting the Community: Coming soon is the Murwillumbah Men’s Shed with handcrafted breadboards.

 Seasonal vegie recipe: Chocolate Cheesecake with Cashew Date Crustou can use raw honey or maple syrup)

Serves: 1 tart + 12 mini cheesecakes (or two tarts)

These freeze really well, just cover, freeze, and then thaw prior to serving. (I’d say about 20-30 minutes for mini-cheesecakes, and at least an hour for the tart)

Ingredients

• For the crust:
• 200 g roasted cashews
• 100 g roasted pistachios, unsalted (can be replaced with walnuts or pecans)
• 370 g midjool dates, pitted
• ½ tsp salt
• For the filling:
• 4 large avocados, ripe and mashed
• ½ cup cocoa powder (I used dutch-processed)
• ½ cup agave nectar (you can use raw honey or maple syrup)
• 150 g coconut oil
• about 100 g pistachios sliced for garnish

Instructions

1. For the crust, use a food prCashew Date CrustServes: 1 tart + 12 mini cheesecakes (or two tarts)These freeze really well, just cover, freeze, and then thaw prior to serving. (I’d say about 20-30 minutes for mini-cheesecakes, and at least an hour for the tart)Ingredients
   • For the crust:
   • 200 g roasted cashews
   • 100 g roasted pistachios, unsalted (can be replaced with walnuts or pecans)
   • 370 g midjool dates, pitted
   • ½ tsp salt
   • For the filling:
   • 4 large avocados, ripe and mashed
   • ½ cup cocoa powder (I used dutch-processed)
   • ½ cup agave nectar (you can use raw honey or maple syrup)
     • 150 g coconut oil
     • about 100 g pistachios sliced for garnish

Instructions.

For the crust use a food processor to roughly chop all the cashews and the pistachios (or walnuts/pecans). Add the dates, and pulse and process until you have kind of a dough forming.

1. Press the mixture into a well greased tart pan or into a mini-cheesecake pan. Set aside.
2. Mix together the mashed avocados, raw cocoa powder, agave nectar, and coconut oil until smooth.
3. Pour over the crust, and sprinkle the remaining some crushed nuts.
4. Freeze for about 15 minutes to set, or place in fridge for at least an hour before serving.

Adapted From: http://alimentageuse.com/home/2012/11/20/vegan-pistachio-chocolate-cheesecake-with-cashew-date-crust/

Produce of the week (newest season produce is in bold):

• Avocados
• Bananas
• Beans
• Corn
• Cucumbers (Lebanese)
• Dragon Fruit
• Finger limes
• Mangoes
• Passionfruit
• Paw Paw
• Radish
• Sprouts
• Tomatoes
• Watermelon

Seasonal Produce List Updated:

Vegetables

Beans (+organic), Beetroot (+organic), Broccoli, Cabbage, Capsicum, Cauliflower, Chard (organic), Chilli, Cucumber (+organic), Corn (+organic), Eggplant (+organic), Garlic (+organic), Herbs (basil + organic basil, coriander, 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), Mizuna, Onion (+organic), Pak Choi (organic), Potato (Sebago) , Pumpkin (+organic), Salad Mix, Silver Beet, Sprouts (+organic), Spinach (+organic), Sweet Corn, Sweet Potato (+organic), Tatsoi (organic) Tomatoes (+organic), Taro, Watercress, Wheat grass, Zucchini (+organic).

Fruit

Apples, Avocados, Bananas (Cavendish, Lady Fingers and Little Gem), Blueberries, Dragon Fruit, Grapefruit, Lemons, Limes, Mandoes, Oranges (organic), Passionfruit, Paw Paw, Pears, Rock melons, Strawberries, watermelons.

Nuts

Pecan nuts and macadamia nuts (back in April)

Dairy

Cows milk, cheeses and yoghurt, kefir.

Goats milk and soft cheeses, kefir

Honey

Raw unprocessed honey, creamed honey and creamed honey with cinnamon! And bees wax candles also.

Breads

A variety of artisan sour dough breads baked with organic flours and flavours that use local market products including macadamia nut bread!

Meat

Beef, lamb and pork (All Natural Meat Company), Salami (Nimbin Valley Diary