What’s New this week?
Nudgel Nuts is back this week with new season macadamias. This creamy white nut is good for us because it is rich in monounsaturated fatty acid oils – highly recommended as part of a healthy balanced diet.
They are also a good source of protein containing all of the essential amino acids as well as some non-essential amino acids. Ian says “our nuts are dry roasted at a low temperature to ensure the goodness is kept in”
And they taste GREAT! So here’s to a handful of macas each day.
Delicious eaten raw or lightly salted I simply love macadamia nut butter dobbed on rice crackers! The crumbs are wonderful especially in pestos. Basil pesto makes a wonderful addition to pasta for an easy and nutritious meal. But I simply love sun-dried tomato pesto. Try a combination of sun dried tomatoes, a good scoop of crumbed macadamia nuts, one grated carrot and as much macadamia and/or olive oil combined to allow the blender to work the mix into a smooth paste. (Tip: I soak the sun dried tomatoes in hot water to make them more pliable before adding to the blender). Also delicious on crackers, sun-dried tomato pesto is great for making kale chips. Spread a thin layer onto de-stemmed kale leaves and lightly roast at a very low temperature. When cooled munch and enjoy! It is very addictive!
Everest Farm – still has Keitt’s mangoes; the ‘Keitt’ mango is a late-season ripening mango cultivar which originated in south Florida. It is large and green and great in both savoury and sweet dishes. Try serving it with a chicken salad.
Grown on a tree that grows to 20 feet, Will has done some high work to pick these mangoes for our market. Only three more weeks until mangoes finish.
Finger limes – perfect with prawns and pan fried fish this citrus caviar is nearing the end of its season. Finger lime freeze well so stock up on a good supply tis week so that you have them to pop into a cold mineral water, gin cocktail, smoothie or to use in many other recipes throughout the year.
The finger limes caviar like balls are also delicious mixed through a tossed salad. They give a zing when you crunch through them adding a wonderful taste sensation to a salad especially one that has dollops of Nimbin Valley Dairy’s Smooth Cow.
Crumbs and Stuff
Sarah is making a fresh batch of ’10/10′ roasted tomato sauce. Great for those nights when you find yourself needing a quick and tasty dinner. 10 recipe suggestions on the back to team up with pasta. Don’t do pasta? You could poach some chicken breasts or a few lovely eggs in it. If you are wanting something that will stick to your ribs, cook up a slab of polenta with lashings of butter and a good dose of Parmesan cheese and layer it up with the sauce, top with a lovely mozzarella or cheddar and back in the oven, serve with a green salad for good measure. Dinner done!
Stallholder changes – Spice Palace is back NEXT week so if you are waiting to refill your olive oil bottles – or stock up on Almond Hummus or Chemoula or any other of their vast range – only one more week to wait.
Narbey’s Best Avocados will be back next week with Shepherds – a new season early variety. This will be a short return and then there will be another break before Doug and Blanche return for the full avocado season.
Entertainment – We will enjoy the delightful rich vocals of Rob Csokas.
The market celebrates its 4th birthday on Wednesday 8th April so we will have artisan
stalls, a kiddies art table by The Creative Cave and a half hourly draw with vouchers from local businesses and stalls and MORE to come. So let all your friends and families know to come along for this great celebration. It will be a fun filled morning for everyone.
Produce of the week (newest season produce is in bold):
- Cucumbers (Lebanese)
- Dragon Fruit
- Finger limes
- Paw Paw
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, Rock melons, Strawberries, watermelons.
Pecan nuts and macadamia nuts (back in April)
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)