What’s GREAT at the Market this Week?
The hum of bees heralds the burst of spring flowers bringing a pallet of colour to our gardens. The amazing work that these bees do transporting pollen is so necessary for almost every fruit and vegetable you can imagine. The photo is at Nudgel Nuts where the bees are vital for next seasons nuts.
Approximately two-thirds of our food is directly related to bees** so protecting our bees from chemicals is vitally important and so is planting bee friendly gardens. We are not only creating a beautiful place to relax but also providing habitats for native bees and pollinators.
Boycotting imported honey and bee products is also essential as these pose a biosecurity risk to our Aussie bee population. Support your local beekeepers and only buy honey from a company that does not import honey.
Caldera Honey available at the market every Wednesday is not only 
evidence of our healthy bee population in the Tweed it is simply delicious. Barry McLean – our market honey man has bee hives on Mt Nullum. When flowering is unproductive there he moves them to the coastal heath areas. The honey is raw honey – that is it has not been heated, pasteurized or processed in any way. It is an alkaline-forming food that contains natural vitamins, enzymes, powerful antioxidants and other important natural nutrients. sometimes he has jelly bushhoney but at other times he has iron bark and white mahogany.
Recipe: Honey Apple Cake
Honey can be substituted for sugar in many recipes – keeping baked goods moist. It is also wonderful in many savoury recipes – such a apricot glazed chicken, in desserts including baklava, breakfasts and dips such as honey mustard dip. It is also wonderful in lip balm.
Honey Apple Cake Recipe (photo taken just out of the oven):
Ingredients:
2 apples peeled and finely sliced
175 gms butter
3 eggs
150 grms coconut sugar (or rapadura or raw if preferred)
1/4 cup honey
3 eggs lightly beaten
1 1/2 cup self raising flour (for GF use 1/2 cup buckwheat, 1/2 cup almond meal, 1/4 cup coconut flour and 1/4 tapioca flour + 2 tsps GF baking powder).
Method:
Preheat oven to 180 degrees C
Grease 22cm round cake tin, greased and lined.
Put butter, sugar and honey, eggs, flour and baking powder in a bowl and gently beat 1-2 minutes until the mixture is blended. Spoon into cake tin and top with apple slices gently pushing these just slightly into the cake batter (if desired you can sprinkle with additional sugar). for GF beat butter and sugar until light and fluffy then adds eggs beating one at a time – before folding in the flour and baking powder mix).
Bake approx 50 minutes or until skewer inserted into the centre comes out clean.
Stallholder update for the market this Week?
Fortnightly or monthly stalls:
Murwillumbah Community Men’s Shed – at the market THIS week.
My Farm Kitchen – back THIS week and then away until 12th 
October. Susie will have a range of delicious slices: Lemon curd & dried apricot crumble, caramelised banana date & walnut, highland sultana & orange polenta (GF).
Go Earth – Hamish will be back the 2nd week of each month with his locally produced compost for all you enthusiastic gardeners.
Entertainment: Rob Csokas
Weather Forecast is for: Cloudy with a high chance of early rain. There is also a chance of a thunderstorm in the morning and afternoon. Overnight temperatures will fall to around 13 with daytime temperatures reaching the low to mid 20s.
Produce of the week (newest season produce is in bold):
- Avocados – Hass
- Bananas
- Beans
- Beetroot
- Blueberries
- Broccoli
- Cabbage
- Cauliflower
- Capsicum
- Carrots
- Cucumbers (Lebanese)
- Kale
- Lemons
- Passionfruit
- Peas – snow peas and shelling peas
- Radish
- Silver beet
- Spinach
- Strawberries
- Sweet potatoes
Seasonal Produce List Updated:
Vegetables
Beans (+organic), Beetroot (+organic), Bok Choy, Broccoli, Cabbage, Capsicum, Cauliflower, Chard (organic), Chilli, Cucumber (+organic), Corn (+organic), Eggplant (+organic), Garlic (+organic), Herbs (basil + organic basil, coriander, fennel, ginger, rocket, turmeric and more), Kale (+organic), Kang kong, Lettuce (cos organic), Fancy Lettuce and mixed salad greens, Micro greens (+ wide variety of organic such as alfalfa, barley greens, sunflower, broccoli, chick pea), 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), Sweet Corn, Sweet Potato (+organic), Tatsoi (organic) Swedes, Tomatoes (+organic), Taro, Watercress, Wheat grass, Zucchini (+organic).
Fruit
Apples, Avocados, Bananas (Cavendish, Lady Fingers (organic also) and Little Gem), Blueberries, Carambola (star fruit), Custard apples, Dragon Fruit, Grapefruit, Grapes, Kiwi fruit (organic), Lemons + Limes (incl organic), Mangoes, Mandarin (organic), Oranges (organic), Passionfruit, Paw Paw, Pears, Rock melons, Strawberries, Watermelons.
Flowers
Gerberas, Lisianthus, Roses, Tropical flowers – currently red and yellow 
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
Honey
Raw unprocessed honey, creamed honey and creamed honey with cinnamon! And bees wax candles.
Rice and Breads
A variety of artisan sour dough breads baked with a range of organic flours (including spelt and rye) and flavours that use local market products including macadamia nut bread!
Meat
Beef, lamb and pork (All Natural Meat Company) and goat, Salami (Nimbin Valley Diary) periodically. + lamb and chicken sourced within the broader market radius and locally caught fish – very seasonal).
Seafood
Locally harvested oysters by Noel Baggalay from his Brunswick and Tweed Rivers oyster farm. Seasonally caught local fish, prawns and other seafood as it becomes locally available.
