Finger lime pop-up plus jackfruit and some recipe ideas.

What an amazing rainbow over the market so very early in the morning!

This past week has thrown lots of challenges at our farmers – fierce gusty winds, rain and humidity. Some had too much rain – much more after the rains earlier this season. When I read the words in an Instagram post by Woodland Valley Farm (who received 230mm in the past week) their message resonated so strongly that I decided to share it with you:

Woodland Valley Farm wrote “just like our lives, the creeks need a good flushing out once in a while to clear them of the past and make way for new life. Obstacles placed in our path are only there to expand our knowledge and understanding in life.”  Thanks Jodie and Fabian for sharing this pearl.  

With a wonderful outlook on life, combined with their focus on regenerative agriculture, no wonder their pastured hens are happy hens and their eggs are so nutritiously dense.   

What’s News at the Market this Week?

This week our NEW pop-up stall is local Dulguigan based The Lime Shed. We are lucky to have the opportunity – just before the end of their finger lime season –  to welcome Warwick and Jan Clarke who are bringing their organically grown finger limes to the market for perhaps one or maybe two weeks!

Often referred to as Australia’s native caviar, finger limes have been highly valued as an essential food source for Indigenous Australians for thousands of years. Today finger limes are highly valued by many of Australia’s top restaurants with their caviar-esque pearls that burst with flavour.

Finger limes are native to our area and are Jan and Warwick’s specialty but they also grow fabulous ginger, turmeric and garlic. Not to mention mouse melons and nasturtiums and any number of edibles.

They will only have their finger limes at the market as summer brings their pink-fleshed seedless finger lime harvest to its peak and conclusion just before autumn. It is a short season. Of course this is nature’s perfect timing so that you can enjoy fresh finger limes in your G&T. They are also perfect on seafood – with oysters and with almost any seafood dish. Simply scoop out the small beads and sprinkle on top of your meal or add them to a salad dressing for extra zing.  

 Jan said that when people taste their finger limes they are always pleasantly surprised. And not only does Warwick have great finger limes but also a wonderful sense of humour – see photo below so do pop in a say hello to them this week. 

We hope you enjoy one or two of these finger lime recipes from Yummly.  Finger limes with savoy cabbage and fennel and quinoa salad with finger limes

What’s GREAT at the Market this Week? 

As always so much is great and with lots of tropical fruit plus great variety of fresh greens, sweet capsicum, vine picked cucumbers and so much more we decided that this week we would shine the spotlight on a lesser know but amazing summer fruit – the jackfruit.
The Guardian refers to the jackfruit as the “ultimate ugly duckling story” and I couldn’t agree more. It has gone from being disposed of – possibly because no one really knew how to eat it – to being considered a novelty for its curious attributes. It is believed to have originated from southern India 2-3000 years ago. 

Now though it is very popular as many discover that it can be enjoyed in wonderfully diverse ways.
Produced by the jack tree the fruit can weigh anywhere from 4 to 30 kilos so that is why when doing a Tropical Fruit World tour they advise you to not stand under a jack fruit tree!! jackfruit are available at our Jumping Red Ant farm stall. 
Sometimes referred to as the miracle fruit, when fully ripened (brown spots and a soft touch), it tastes like a cross between a banana and a pineapple. But when roasted and served with the right sauce it tastes just like pulled pork so perhaps it really is a miracle fruit. That surely is a diverse flavour range. If you haven’t experienced eating it this way then learning about preparing and roasting it is as simple as watching this You Tube video. For details about preparing fresh jackfruit here are two videos for you to choose from:  preparing jackfruit or vegan pulled pork sandwiches.
I enjoy it as a raw fruit. I simply cut it in half, pull out the juicy fruity pieces, remove the seed and eat it. YUMMO! It is also delicious in smoothies and in sorbets and gelato. Be aware that it can be sappy so cover your bench before cutting the jackfruit open. It is a sticky fruit so coating your knife with oil before cutting makes it much easier.

It is such a unique fruit it is well worth the experimenting with. And if the fruit at the market is too big for you alone share the joy with a friend. 
It can be stored in the refrigerator for 5-7days or frozen for perhaps several months. Even the seeds can be roasted and eaten. How good is that?

Also great are these beautiful pink ice proteas from Platypus Point. Cathryn said that more are coming into bloom so she we have more this week. She also has new batches of mango chutney and lime chutney. 

Invitation to SHARE your FAVourite recipes.

We are almost 10 years old! To celebrate we are creating a market calendar and we need your help. We’d like the community to share their favourite recipes with us. Some of your recipes will be selected for the calendar while others will be showcased in this newsletter along with the seasonal produce they represent over the coming months. 

This 2022 calendar will be designed by local artist Lucy Campeanu and available at the market from August. It will be a beautiful gift and/or an art piece for your wall.

 I look forward to receiving lots of your favourite recipes. Please share them by emailing them to me Manager at Murwillumbah Farmers’ Market.