Rainbow Pickles, Pomelo and a Vietnamese Pomelo Salad Recipe

What’s NEW at the Market this Week?

Simo at Re Sugo – our newest stallholder – has extended his product range this week to include Rainbow Pickles – a delightful mix of vegies pickled in red and white vinegars with added herbs for extra flavour. This is a great addition to cheese platter or grazing plate. He also has a range of infused salts including a porcini mushroom one 😋

And it is nut cracking time too so come and see Kaye from Tweed River Pecans who is sharing some great pecan nut cracking tips and some experience at the market this week. 

 

Also great this week is Sylva Lining Organic’s pomelos. What is a pomelo? It looks an extra large grapefruit but the pomelo fruit is surprisingly delicious tasting exactly like a grapefruit but without the bitterness or sour flavour. –  neither particularly sweet, nor tart!

How about making a Vietnamese Pomelo Salad (Goi Buoi Tom Thit) – see the recipe below.

What’s GREAT at the Market this Week?

Mad Mountain Family Farm – our week 3 pop up brings a wonderful collection of unusual herbs. These are both potted for you to pop into your garden and also dried in a selection of herbal teas to enjoy. They also have a huge range of chilli sauces.

 

The Cupboard Above the Kettle – a weekly stall with Jenney Kenneally-Clark at the helm has a large number of medicinal herbs with Jenny’s herbalist skills to guide you in your selection

  • Stallholder Changes this Week: 

BACK this week:

  • Leanne and Anne Marie with their Doggie-licious
  • Lyn and Tim and Mad Mountain Family Farm with herbs galore both dried for teas and potted for your garden.

ABSENT this week:  

  • Heart and Halo and 
  • The Gourmet Salad Hut.

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: Peter Hunt with Hugh on the vibraphone

Weather: Mostly sunny. Light winds becoming southwesterly 15 to 20 km/h during the morning. Temperatures will range from early morning  7 to 13 with daytime temperatures reaching the low 20s.

This recipe of courtesy of Mercola.com

Vietnamese Pomelo Salad (Goi Buoi Tom Thit)

Ingredients:

 8 ounces (240 g) large shrimp,* peeled and deveined

1 carrot, peeled and cut into fine shreds

2 tablespoons chopped cilantro, leafy tops only

2 tablespoons Crispy Caramelized Shallot (hanh phi, optional)

4 ounces (120 g) boneless skinless chicken breast

1/4 cup mint leaves, chopped

 1/4 cup chopped macadamia nuts

1/2 teaspoon salt

1 medium pomelo, or 1/2 large pomelo

Dressing:

1 tablespoon water

1 small clove garlic, finely chopped and mashed, or put through a press 1 1/2 tablespoons fresh lime juice

 1 1/2 tablespoons honey

1 red Thai chilli or 1/2 Fresno chili, chopped

Procedure:

  1. Put the salt in a small saucepan and 2/3 with water. Bring to a boil and then add the shrimp. As soon as they’ve curled up, remove them with a slotted spoon and set aside to cool.
  1. Bring the water to a boil again and add the chicken. When bubbles form at the rim, turn off the heat, cover and let sit for 20 minutes to cook the flesh. Remove and set aside to cool.
  1. Cut the shrimp diagonally into large pieces that will blend well with the pomelo and other ingredients. Hand shred the chicken. Set aside.
  1. If the pomelo is big, halve it lengthwise and save one half for another day. Cut off the ends of the pomelo then cut off the skin and pith to reveal the pinkish flesh underneath. Pry the pomelo open and split into two. Use your fingers and, as needed, a knife and scissors, to peel away the flesh from the skin. Work segment by segment, and separate the flesh into bite-sized pieces. Deposit the flesh in a bowl as you work.
  1. For the dressing, combine fish sauce, lime juice, water, sugar, garlic and chilli in a small bowl. Stir to dissolve the sugar.
  1. Right before serving, add the shrimp, chicken (or pork), carrot, mint, cilantro, macadamia nuts and fried shallot to the pomelo. Toss with your fingers or use tongs to combine well. Add the dressing and toss. Taste and adjust the flavours, as needed. Transfer to a plate or shallow bowl, leaving any liquid behind, and serve.fi

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

  • Apples – incl 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
  • KALE
    Microgreens and sprouts
  • Passion fruit
  • Paw Paw
  • Pears
  • Peas
  • Radish
  • Raspberries
  • Rhubarb
  • Tomatoes
  • Zucchinis

DOn’t forget to pick up a beautiful bunch of flowers from Jumping Red Ant. The flowers last so much longer in a vase during these cooler months and the rose petals can be  pulled off the head once the flowers begin to wilt and they are beautiful in a small dish for several weeks longer. The add them to an epsom salts bath for a little floral magic. 

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