Peas, Fennel and Recipes Too 😄

What’s GREAT at the Market this Week?

What vegie comes in its own packet and is sweet, delicious and packed with vital nutrients? Yes garden peas – the winter vegie that makes a delicious addition to almost any meal.  For those of you who love trying different recipes Yotam Ottolenghi’s pea, za’atar and feta fritters are simply divine.  They make a delicious “meal in one” as the recipe includes 3 large eggs plus ricotta. It is from his book Simple and it really is.

Put the peas in a food processor, blitz until smooth, then transfer to a large bowl. Add the ricotta, eggs, lemon zest, three-quarters of a teaspoon of salt and a good grind of pepper, and mix well. Add the za’atar, flour and baking powder, mix until just combined, then gently fold in the mint and feta, so it doesn’t break up. Cook in hot oil and serve with a wedge of lemon to squeeze over or a quick sauce of soured cream + chopped mint+ dried mint+1/2 tsp grated zest and salt. This is also included in the loink below. 

 For the full ingredient list visithttps://www.theguardian.com/…/2015/…/pea-recipes-salad-fritters-rice-yotam-ottoleng…

Za’atar is available at Spice Palace.

Sometimes under-appreciated fennel is back. One of my winter favourites is fennel roasted in a similar way to roasting cauliflower and broccoli florets.  To roast fennel simply cut off the stalks and slice the bulb into 2 cm thick wedges. In a bowl coat the fennel wedges with Grumpy Grandma’s olive oil (from Spice Palace) – approx. 1 tablespoon per bulb and 1 teaspoon per bulb of balsamic vinegar.  If you arrange these in a baking tray in a single layer they should be roasted in approx 30-40 minutes. Roasted, fennel caramelizes at the edges and loses its crunch but takes on a delicious flavour enhancing any meal. YUM!

The licorice notes so strong in raw fennel are somewhat subdued when it is oven roasted or caramelised on the stove top.  I love fennel finely shredded or shaved and sprinkled over a salad. It adds a great flavour to a tossed salad.  Add a few orange or mandarin segments and some pecan pieces and your salad will sing!

For more fennel inspiration try the fried fennel and mushrooms recipe or caramelizes fennel – see link to the recipe below.

Fennel bulbs are available at the Jumping Red Ant stall and Summit Organics.

Hayden from All Natural Meat Company will be at the market this week again.

Stallholder Changes this Week: 

BACK this week: Kusta from Heart and Halo has his popular frozen ‘meal in a box’ varieties for you this week.

Murwillumbah Community Mens’ Shed returns this week with their camphor laurel products.

ABSENT: Doggie-licious – a fortnightly stall is absent – Leanne and Anne-Marie are returning next week.

ABSENT due to seasonal variations:

  • Blueberry Fields – season has ended – returning July 🤞
  • Narbey’s Best Avocados – back in September
  • Cousin’s Citrus – a variety of citrus grown without chemicals returns soon.🤞

 Entertainment:  Guy Kachel

🌞Weather: A beautiful sunny day with maybe some light winds. The temperature will range from an overnight of 9 and 12 with daytime temperatures reaching the low to mid 20s.

Produce of the week (newest season produce is in bold):

  • Apples – new season Fuji and Granny Smith apples
  • Avocados Hass
  • Bananas
  • Beans
  • Beetroot
  • Capsicum
  • Cabbages
  • Carambola (Star Fruit)
  • Cauliflowers
  • Citrus of all varieties 
  • Cucumbers
  • Custard apples
  • Eggplant
  • Fennel
  • Microgreens and sprouts
  • Passion fruit
  • Paw Paw
  • Pears
  • Peas
  • Radish
  • Raspberries
  • Rhubarb
  • Tomatoes
  • Zucchinis
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