Two more reasons to eat locally grown and produced ….

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What’s New this week?

search-7Black muscat grapes, Royal Gala apples, Quinces and Organic stringless beans:

 

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Green and butter beans have been available at a couple of stalls through summer so it is great to know that Sylva Lining Organics will have organic green beans back this week.

New season Royal Gala apples are here to stay for a while as the new apple season is well underway. TANZO will also have:

  • quinces and
  • black muscat grapes.

Stallholder changes – Ulani from the Bagel stall is BACK this week so be ready to enjoy a delicious freshly baked bagel filled with smoked salmon, herb cream cheese and capers Or cream cheese and home made jam OR Danish fetta, pesto, fresh

RQyTztomato and cucumber with pickled onion and lettuce … YUM!Or simply buy a bagful to take home!

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And while you are checking out the bagels try a piece of their Persian love cake – gf and delicious.

Persian Love Cake - gf

 

 

 

 

 

Be tempted! Crumbs and Stuff is making a raw “cheesecake” with poached quince this week – so I will be lining up to try this one. I  love raw cheese cakes and Sarah is using our very own TANZO quinces! It will be raw, dairy free, grain free, refined sugar free, gluten free, but not vegan as it will have honey! BUT if you are sugar free the quinces are poached in sugar syrup.

Why Eat Locally Grown and Produced?

Last week we looked at reasons 1 & 2 for eating locally grown and produced produce. Here are reasons 3 & 4:

  1. Buying Local Foods Secures Your Food Supply and Supports your Local Economy

Money spent on produce from local farmers, growers and artisan food producers stays close to home. It circulates through your local community and helps to build your local economy instead of large corporates.

407835_472688946120559_659992989_nOur supermarket food system is heavily dependent upon low priced fossil fuels. With questions emerging about the sustainability of supplies of cheap oil local food production helps to ensure your food security.

 

  1. Buying Local = Knowing Your Food Better.

Chatting with your farmers allows you to learn how your food is grown or produced. You discover the challenges, the impact of weather and when some produce suddenly disappears because of too much or too little rain – or doesn’t return to the market as soon as expected because the weather was too cool or too warm – you can appreciate why it is not available and by substituting with produce still available you are able to keep supporting your local grower through the tough times.

10609445_331909913652568_8649413611168452585_nYou also discover that wonderful taste differences and learn that soil quality and growing conditions influences the taste of your produce.

 

Nudgel Nuts – is FINISHED until the new season macadamias and pecan nuts are harvested late March (depending on the weather).

Entertainment this week: Tamara Cox

Other – Education A student group from Tweed Valley Adventist College is visiting this week.

Teacher – Gary Cherry – is bringing his Year 8 Agriculture Class to the markets this Wednesday. Arriving about 9:20 approx.

I will explain to them the role and function of the market then they will go around in groups to make notes on what businesses are at the market and their products. They will be looking at pricing. After the market they are visiting a farm – Sylva Lining Organics to meet and talk to the farmer; see crops  in growing and learn more about the production process.

 

Seasonal fruit and vegie update:

Mangoes – Everest Farm and Rainbow Fruit Flats have superb mangoes for the next few weeks.

Dragon Fruit – Rainbow Fruit Flats

Finger Limes

 

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

  • Bananas
  • Beans
  • Corn
  • Cucumbers (Lebanese)
  • Dragon Fruit
  • Finger limes
  • Passionfruit
  • Paw Paw
  • Rockmelon
  • Sprouts
  • Tomatoes
  • Watermelon

 

Seasonal Produce List Updated:

Vegetables

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).

Fruit

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.

Nuts

Pecan nuts and macadamia nuts (back in April)

Dairy

Cows milk, cheeses and yoghurt, kefir.

Goats milk and soft cheeses, kefir

Honey

Raw unprocessed honey, creamed honey and creamed honey with cinnamon! And bees wax candles also.

Breads

A variety of artisan sour dough breads baked with organic flours and flavours that use local market products including macadamia nut bread!

Meat

Beef, lamb and pork (All Natural Meat Company), Salami (Nimbin Valley Diary)