Oranges and lemons ……. Arriving this week we will have Jenny Unwin bringing limes and lemons from her backyard tree for our new temporary ‘citrus community table’. Also coming is Doug Clark – a Crystal Creek farmer and orchardist who is bringing oranges and lemons this week and mandarins when they are ready for picking in the next couple of weeks. As you know from previous posts – Phil Buck – our regular citrus orchardist does not have enough to come to the market this year so we are very grateful that Doug and Jenny are helping with citrus supply. Don’t forget bush lemons at Narbey’s Best Avos where Pinkerton avos are available as well as Hass.
To celebrate this I will include below one of my favourite very easy and delicious cake recipes – Nigella’s Flourless Chocolate Orange and Almond Cake.
Early season Strawberries are now available at Rainbow Fruit Flats so be early as they
are not yet in full supply.
Clothiers Creek Fresh Produce now has custard apples so you enjoy the delicious sweet smooth texture of the custard apple as it ripens and softens they are BACK!
Cultured butter at Nimbin Valley Dairy – Carlu is offering samples of this delicious butter on crusty Crabbes Creek Wood Fired breads so pop along and try this. If you are a butter lover you will be in heaven.
I am excited to introduce you to inspiring Wholefoods Chef and writer Jean Martinez of Artisan Wholefoods at her FREE cooking demo THIS week.
Do come along at 9.45am for some great wholefood tips and info while learning how to make a delicious and nourishing (Gluten Free) White Winter Minestrone.
Jean will be showing us how easy it is to make a truly nourishing nutrient dense bone-broth enriched meal AND she will be hanging around for a chat if you would like to come along to say hi and enjoy a sample. A free copy of the recipe will be yours to take home.
Jean has more cooking classes coming up this Saturday and on 25th July so visit her website http://artisanwholefoods.com.au/classes/for more information.
Don’t forget to try Grassroots Sugar Cane Juice so look out for David and his wonderfully refreshing sugar cane juice with lime juice and more.
Zeta’s Coffee – Richard is bringing you Zeta’s Coffee. He also provides chai lattes and delicious hot chocolates for your enjoyment.
Simply Divine Cupcakes will be absent this week due to illness.
Chai Harem is taking a break during the school holidays so for three weeks from 1st July they will be absent from the market.
Seasonal fruit or vegie recipe:
Nigella’s Flourless Chocolate Orange and Almond Cake (from her book ‘Feast)’.
2 small thin-skinned oranges, approx. 375g total weight ( or 1 large)
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
200 g ground almonds
250 g caster sugar
50 g cocoa
orange peel, for decoration
Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft. I find 20 – 30 minutes is usually more than enough time.
Drain, and when cool, cut the oranges in half and remove any big pips (Based on a similar recipe I just place the whole orange in the blender pips and all – I do not even cut it in half – just start the blender slowly!).
Then pulp everything – pith, peel and all – in a food processor.
Preheat the oven to gas mark 4/180°C and butter and line a 20cm springform tin.
Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.
Produce of the week (newest season produce is in bold):
- Avocados (Fuertes)
- Cos lettuce
- Cucumbers (Lebanese)
- Fancy lettuce
- Leafy greens – lots if variety including herbs, kale, swiss chard and many more.
- Red Papaya
- Sweet potatoes
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)