Quinces, black muscats and mangoes – this maybe their last week!

What’s News at the Market this Week?

We have quinces and black muscat grapes again this week but it might be their last week as it is a really short season.

Have you heard of Beaming Green?
This is a locally produced podcast by the amazing Jeremy Melder whose goal is to put eco-living at the heart of your daily life. Jeremy shines the spotlight on “sustainability superheroes who share their easy to implement knowledge and tips on the joy of living simply” and this Wednesday he is shining the spotlight on our market so if you would like to listen to his podcasts check out Beaming Green.
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 Campeneau 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. 

More about our 10th birthday activities will be shared with you over the coming weeks.

What’s GREAT at the Market this Week? 

This week we are shining the spotlight on sage and how beautifully it complements pumpkin and how simply divine it is as a fried garnish for almost any casserole. Did you know that sage is particularly good  for counteracting richness. I first discovered this when using it with a curried lentil and pumpkin soup and also with Minestrone. 

I was reminded of sage’s exquisiteness – well that is my opinion – as a complement to pumpkin when I read a recipe created by a friend. Maddy Trueman posted a photo of her whole roasted pumpkin with sage butter risotto. This link to her recipe takes you to Kind Curations.  I hope you are inspired to try it.  

Our very own test kitchen chef, the lovely Veronica, sent me her recipe for the week and it is a pumpkin and sage tagliatelle using Woodland Valley Farm’s artisan pasta. See Veronica’s recipe in full in our newsletter that went live today. See link below. 

Sage has long, grey-green slightly furry leaves with a hint of a peppery and faintly minty in flavour. That is because it is actually a member of the mint family, alongside oregano, lavender, rosemary, thyme, and basil. Surprisingly, there are more than 900 species in the mint family.

Sage can be an overpowering flavour when raw (it is one herb that I never pick to munch on when wandering around my garden – unlike most of my other mints). However it is SUPERB fried. It takes on the smoothest and richest taste when fried in a mixture of organic ghee and olive oil. The resulting crispy leaves are excellent as a garnish for salads, or simply add a little salt and eat the leaves like chips – sage chips – YUMMO – but be warned they can be addictive.

Now there’s no need for that bunch of market sage to go to waste in the fridge!!!

And here are some more recipes to try out: 
Braised chicken, apples and sage


Tip: Use sage sparingly as it has quite a strong flavour. AND unlike more delicate herbs, sage can be added in the beginning of the cooking process. It is never used raw.