What’s NEWS at the Market?
We have exciting news especially about what is coming to the market over the next couple of weeks so here is a little peak into the future.
With school holidays commencing at the end of this week we are planning fun, fun and more fun with two of the fabulous entertainers who gave our families so much joy during our 10th birthday celebration in April, returning.
Jester J (aka Jason) will be back with his unicycle, balloon characters and fire twirling plus the wonderful Breanna who we marvelled at as she hoola hooped her way around the market and then later we gasped as she joined Jester J for his fire demonstration and he added flames to Breanna’s hoops. She hoola hooped on regardless while we collectively held our breath!
So please, bring all your family and friends and enjoy the market and all the extra entertainment on 30th June and again in 7th July. These are wonderful family fun mornings.
Now for some food news:
Next week we will have dorper lamb commencing. Warren Wiggins is brining his dropper lamb, initially fortnightly, but eventually he will be a weekly stallholder.
Coming very soon will be a seafood van with a large variety of seafood choices including garlic prawns and garlic chilli prawns plus seafood chowder – all made up and ready to go. YUMMO! They will also have fresh caught fish and so much more.
For this week though, the news is that you will notice some earth moving changes resulting in a slight reconfiguration of some of our stalls. The Showground Trust has surprised us by magically removing the loading ramp – the grassy mound opposite Raw Earth Organics Kombucha and beside the stalls under the camphor laurel trees. Three stalls – Bright’s Bees Wax and Mad Mountain Farm plus Banora Point Garden Shop will each be in a different place this week.
This all helps us to fit in more stalls for a slightly bigger and even better market.
What’s GREAT at the Market?
We have an abundance of kale at all our farm stalls so let’s make the most of this hugely healthy leafy green and enjoy it with some citrus. Kale is a popular member of the cruciferous family along with cabbage, broccoli, cauliflower, collard greens and Brussels sprouts.
Did you know that just one cup of kale gives you a huge boost in many vitamins including A, K and C. It also contains smaller amounts of lots of other vitamins and minerals (including potassium) as do all fresh vegies.
Citrus blends well with leafy greens in salads so I was excited to find this recipe for charred kale with citrus and tahini. When I tried it I was absolutely delighted. Pop to the recipe section below for the full recipe.
This Week’s Recipe:
Charred Kale With Citrus and Green Tahini
by Chris Morocco at Bon Appetit.
1/4 cup tahini
1 small garlic clove
7 Tbsp. extra-virgin olive oil
1 cup (lightly packed) coriander leaves with tender stems
2 bunches curly kale, ribs and stems removed and leaves torn into big pieces
2 large oranges or small grapefruit (or a mix as in the photo)
1/3 cup store-bought crispy shallots or onions (I used fresh as this is my preference and there are lots of these at the market right now too)
2 Tbsp. toasted sesame seeds
Step 1: Blend vinegar, tahini, garlic, 5 Tbsp oil, and 5 Tbsp water in a blender or food processor until smooth. Add coriander and purée until very smooth and bright green. Season dressing with salt.
Step 2: Heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Add half of kale to skillet and cook, undisturbed, until charred underneath and bright green, about 1 minute. Continue to cook, tossing once or twice, until kale is charred in spots and only partially wilted, about 1 minute longer. Transfer to a medium bowl. Repeat with remaining kale and 1 Tbsp. oil.
Step 3: Drizzle half of dressing over kale and toss to coat. Taste and season with salt.
Step 4: Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much flesh. Slice citrus however you want, working to avoid the central axis, which contains most of the seeds (you can slice into thick rounds or cut into 2.5cm pieces; they don’t need to be an exact shape or size). Scatter citrus over kale.
Step 5: Drizzle salad with more dressing (you’ll probably have some left over). Top with crispy shallots and sesame seeds.