What’s New this week?
We are seeing more and more autumn greens each week – the perfect time of year to boost your intake of fresh greens with their wealth of nutritional benefits to help ward off winter ailments!
This week look out for fennel bulbs at the Cecil Farm stall. In fact early shoppers will be greeted by the aroma of fresh fennel as Des and Donna trim off the bulb with a large knife. Also called Florence fennel it has a strong aniseed or licorice flavour and sweet aroma. Such a versatile vegie – the bulb can be roasted or shaved and eaten raw – a great flavour to add to a tossed salad or perhaps a mandarin, fennel and pecan salad. To curl or make the shavings twist simply place in a bowl of icy water for 5-10 minutes.
The leaves are wonderful chopped and used in salads, dressings or for garnishes.
Fresh fennel adds fibre to your diet fibre and is a good source of vitamin C, folate, potassium, manganese and beta-carotene as well as phytochemicals and flavonoids.
Fennel Recipe: Potato with a difference! Try cooking shaved fennel in a tablespoon of butter on a low to medium heat then mashing it before mixing it through mashed potato. Add a generous dollop of mud cream and salt and pepper to taste. Superb!
Fresh turmeric is at the market now and available at Sylva Lining Organics. Why eat fresh? Tumeric is a root, or rhizome, that looks like ginger on the outside with a bright orange flesh inside. Besides being a food used in everything from Indian cuisine to Worstershire Sauce, mustards, Garam Masala, chutneys, curries and much more turmeric is used in Ayurvedic (Indian) and Chinese medicine for its potent anti-inflammatory properties. Many claim that turmeric also contains powerful antioxidants to protect against cell damage and support the immune system.
The orange pigment, the most interesting nutrient in turmeric – is curcumin and this is the pharmacological agent. Tumeric seems to favourably affect many medical conditions including rheumatoid arthritis, diabetes, heart diseases, and other conditions related to inflammation. It may also protect against Alzheimer’s Disease and help with inflammatory bowel diseases such as ulcerative colitis and Crohn’s. To Read more: The Amazing Health Benefits of Turmeric http://www.caloriecount.com/amazing-health-benefits-turmeric-b434587#ixzz3aSO2sHsi
So why fresh? Well like any food whole is always the first choice with more health benefits associated with its use. However processed and dried or dehydrated packaged fresh foods can be good replacement when fresh is not available.
How do you use fresh turmeric? Use fresh as you would use powder except that you will need larger quantities. There are many ways additional ways to use fresh turmeric so here are just a few. I would love to hear your ideas to share. Remember that fresh turmeric has a stronger earthier flavour than its dried version but certainly worth acquiring the taste.
- Peel and julienne fresh turmeric and preserve it in lime juice. Add salt and spices of your choice. Tip: Wear gloves while handling fresh turmeric- the stains take a couple of days to disappear.
- In green smoothies – I like to add ¼ to ½ teaspoon of powdered tumeric but at this time of year when fresh tumeric is available I add approx. 1 cm of fresh turmeric root to my morning green smoothie.
- it is used as a skin tonic mixed with raw honey and it can also be mixed with rice flour and milk and applied to the skin fro 10-20 minutes. Experiment to find what works for you.
Generally if you are eating food as a wholefood and in its natural state it is difficult to over do it. However as with all products if you are using it for health benefits it is wise to consult with your healthcare practitioner.
NOTE: The Murwillumbah Farmers’ Market disclaims any responsibility related to consequences of using any product whose health benefits are outlined in our articles. The information is provided as a stimulus for you to do your own research and it should not replace advice from a healthcare professional. Please note – this information should not be used for the diagnosis or treatment of any medical condition.
On 3rd June – we will see Quarterdeck Organic Citrus with their 38 varieties spanned across the citrus season – return to the market and Narbey’s Best Avocados will return with Pinkerton’s and Hass avocados. More details next week.
On 14th June – Farm tour/walk at Cecil Farm Doon Doon – FREE
The farmer’s market is about bringing you the freshest local food, supporting our local farmers and connecting the community. Our farmers work hard day in day out through all seasons of the year to bring you fresh produce. They would love to share with you how they grow their produce and what is in season now. So we thank Des and Donna Cecil for inviting us to their farm for our first farm walk in 2015.
WHEN: Sunday 14th June 9.15 am – 1.00pm
WHERE: Cecil Farm – tours departing from the farm at 9.30am and 11.00am
269 Doon Doon Road Doon Doon
COST: Market families are all FREE
WHAT TO BRING: Sturdy foot wear, sun and rain protection, water bottle and warm layers of clothing.
RSVP: In person at the market or on the market’s Facebook site. Numbers are limited so be quick
Stallholder updates and Supporting the Community:
Back this week – Murwillumbah Community Men’s Shed with their popular camphorlaurel breadboards.
Entertainment: Music this week is by Rob Csokas – Rob is a joy to listen to with his casual style and warm, rich vocals. He has an enormous repertoire of upbeat melodies and warm heartfelt ballads, performing both original songs as well as unique covers of songs that many will recognise.
The weather forecast is for a mostly sunny morning with a 40% chance of showers in the afternoon and evening. A temperature range of 13-26 degrees is perfect for another great market day.
Seasonal fruit or vegie recipe:
See above for fennel recipe.
Produce of the week (newest season produce is in bold):
- Avocados (Fuertes)
- Cos lettuce
- Cucumbers (Lebanese)
- Dragon Fruit
- Fancy lettuce
- Red Papaya
- Sweet potatoes
Seasonal Produce List Updated:
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).
Apples, Avocados, Bananas (Cavendish, Lady Fingers and Little Gem), Blueberries, Dragon Fruit, Grapefruit, Lemons, Limes, Mandoes, Oranges (organic), Passionfruit, Paw Paw, Pears, Rockmelons, Strawberries, watermelons.
Pecan nuts and macadamia nuts
Cows milk, cheeses and yoghurt, kefir.
Goats milk and soft cheeses, kefir
Raw unprocessed honey, creamed honey and creamed honey with cinnamon! And bees wax candles also.
A variety of artisan sour dough breads baked with organic flours and flavours that use local market products including macadamia nut bread!
Beef, lamb and pork (All Natural Meat Company), Salami (Nimbin Valley Diary)