Did you know that most of the produce sold at Murwillumbah Farmers’ Market comes from farms less than 30km from town? There are so many benefits from our food being grown locally. Firstly, the produce hasn’t spent time travelling a long way from its origins. It is picked and harvested in the days leading up to the market – most of it the day before and this ensures that it’s super fresh. Secondly it is not adding significantly to the build-up of harmful emissions that result from trucking food long distances. The vehicles that transport it from the farm to the market are smaller – no big semi’s transporting our food over long distances.
Importantly, it keeps the money in our local economy – local people buy food from local farmers who also spend it in their local area.
It is good to reflect periodically and remember that just by shopping at our farmers’ market you are doing so much for the community and the environment as well as for your health. Fresh is always better – there is no doubt about that!
What is GREAT at the market?
Capsicum are wonderful right now and especially those at our Bio Organic Farm stall so if you love the crunchy sweetness of red capsicum in your salad or char-grilled capsicum (on pasta or in a salad) now is the time to relish these. Here is a link to the Gourmet Travellers char-grilled capsicum salad.
Bursting with rich flavour and vibrant colour beetroot like all fresh vegies provides great nutritional value. It is delicious raw but is more frequently cooked or pickled and roasted beetroot is simply divine. Roasting intensifies its sweetness as it does for all root vegies including radish so this week add a little difference to your roast vegie platter and include both of these.
Beetroot is also superb as beetroot relish. Its rich intense colour is due to betacyanin. This antioxidant is important for a healthy heart so what better reason to enjoy beetroot regularly.
Beetroot (roasted or fresh) also pairs well with goats cheese so throw in a little torn rocket and basil plus a handful of pecans and voila you have a quick, easy, healthy salad.
Are you someone who has bought a beautiful bunch of beetroot from our farmers and thrown away the beet greens? Well not anymore! Brittany Mullins on her recent Insta post @eatingbirdfood, reminded me of how delicious they are sliced and wilted then served with your roasted vegies. And we all know that we need to eat more greens so there you go! Quick and easy with NO WASTE!
This week we are shining the spotlight on Woodland Valley Farm for World Pasta Day.
Woodland Valley Farm posted a video story this morning reminding us that it is World Pasta Day today. So what better excuse to explore and find as many delicious pasta recipes as possible. I love that pasta always offers us a quick, easy and nutritious meal. Quick and easy being the key words here. So when one of my favourite weekly newsletters from Local is Lovely popped into my inbox this morning with a link to Meredith’s prawn and tomato linguine it was like a match made in heaven. I have included this recipe below for your pleasure. Pick up your prawns from the delightful Patty at our Gold Coast Seafood van, fresh pasta from Jodie at Woodland Valley Farm and the tomatoes, parsley and garlic from any of our farm stalls and hey presto you have an extra delicious meal this week!
Back to a little of the history of pasta … I was amazed to discover that people have been eating pasta since at least 5,000 B.C. and Marco Polo imported pasta from China in the 1200s. Dried pasta surged in popularity during the 14th and 15th centuries — mainly for its easy storage and this allowed people to bring pasta along on ships when exploring the New World.
Hungary boasted a pasta factory in 1859, while central Italy’s Buitoni Company began churning out pasta a mere eight years later. The trend moved into the present-day Czech Republic by 1884.
During a stay in Paris, President Jefferson ate what he called “macaroni,” but it might have been any type of pasta. He eventually returned to America with two cases. Pasta’s popularity further blossomed in the U.S. during the late 19th century, when a large group of Italian immigrants (mostly from Naples), moved to America.
World Pasta Day began as a commemoration to a committee of pasta producers from around the world. The origin of the day dates back to 1995 when 40 pasta producers decided to form a World Pasta Congress.
So thanks Jodie and Fabian for your post that prompted a little research about the history of pasta and THANKS for bringing your pasta to our market so we can enjoy it without having to make it from scratch. How very lucky we are!
And for those of you who would like to make your own pasta here is an interesting snippet:
Prior to the pandemic, 84-year-old Nonna Nerina could be found running pasta-making workshops in the countryside around an hour’s drive north of Rome. When lockdown was enforced Nerina’s workshops were no longer possible and so, with the help of her granddaughter Chiara, Nerina took her classes online. This 84-Year-old Italian grandmother is livestreaming pasta-making classes. For more information check out National Today.
