FLEURIEU FORAGER 2014

FLEURIEU
FORAGER
WILLUNGA FARMERS MARKET NEWSLETTER | AUTUMN 2014
Recipes
pg.4/5
WILLUNGA PESTO
COLESLAW - MARKET STYLE
EQUATORIAL CURRY PASTE
SALSA
Congratulations
pg.2
GOLD MEDAL FOR FLEURIEU GARLIC!
pg.6
pg.3
YOUNG FARMERS
SCHOLARSHIP
Phone: 08 8556 4297 • Fax: 08 8556 4293 • PO Box 652 Willunga, SA 5172
Email: info@willungafarmersmarket.com • www.willungafarmersmarket.com
WILLUNGA FARMERS MARKET fresh, healthy, local produce every Saturday 8am - 12.30pm, Willunga Town Square

pg.5
MORE THAN JUST A MARKET
We know you love your weekly fix of fresh, local
produce, but did you know you can get more
at the market?
The info stall sells a range of local and foodie
related merchandise, which are great gifts as
well as something extra to take home for a bit
of inspiration.
• Fleurieu Living Magazine $8
fleurieuliving.com.au
• Bona Food Magazine $4.50
bonafood.com.au
• Sustainable Table cookbook $40
A collection of recipes from notable
chefs, producers and winemakers
who eat seasonally and shop locally.
• WFM market bag $5
• WFM 12 month membership voucher
with bag $35
MARKETNEWS
What a summer!
If we weren’t cooking in the kitchen, our fruit and veg were sure
enough cooking in the paddocks!
With the hottest summer in South Australia in 117 years, we are
thankful for all of you who continued to come out through the
heat to support us and our farmers.
This February marked our 12th birthday, and we are excited to
celebrate our continued growth and the social, cultural and
economic contribution the Market delivers to our Region. The
Willunga Farmers Market brand is now recognised far and wide
as a leading not-for-profit organisation, punching well above its
weight, and a model for aspiring fledgling markets elsewhere.
In past years we have proudly sponsored and supported the
development of kitchen garden projects in a number of local
primary schools and it has been wonderful to see the more
recent emergence of Stephanie Alexander programs offering
something similar.
As such we believe it is time to refocus and have just announced
the recipients of our inaugural Young Farmers Scholarship, a
$10,000 scholarship to get young people started farming on the
Fleurieu Peninsula.
The scholarship was hotly contested and we say a hearty
congratulations to the well deserving young farmers who have
been chosen! This is an exciting initiative and we will keep you all
informed as the program develops. (more details on pg 3).
Again, we thank you for your interest, involvement and support for
our wonderful gem of a Market. We greatly appreciate it and look
forward to seeing you all soon.
Best regards, and we hope you enjoy this Autumn edition!
The WFM team
Congratulations
to Richard Bennett of Fleurieu Garlic
in garnering a Gold Medal for his
Creole Garlic entry at the 2014 Royal
Melbourne Fine Food Awards.
Judges comments included “ Excellent size bulbs, skins
and purple cloves, taste test score a high 37.5 out of 40!
Richard gives a big thanks to his loyal customer base and
comments that “without the Market and the support of the
local community I wouldn’t have been able to sustain a
successful Garlic growing business” .
This Saturday is his last day of trade for the season so
make sure to drop by and check out the last of the
seasons produce. Well done and thanks for being a great
ambassador for WFM Richard!
We have also applied to the City of Onkaparinga to expand
our trading area to include the Willunga Library car park. This
expansion will allow up to 10 extra stall sites to the market, which
will give us the ability for sustainable, incremental growth beyond
our current limitations when the market is at capacity over the
summer period.
We are continually grateful for Council’s ongoing support and all
indications, pending community consultation, are looking good!
The future of our on- site ATCO storage facility is still also before
Council and we are also hoping for a positive resolution soon.
An honourable mention goes out to Matchett Productions,
who were also awarded a silver medal for their “ Chilli Fire”
curry paste and bronze for their Poppy Seed Crackers. Well
done Vicki and Fiona!

IN Season
Almonds • Celeriac • Chillies • Beetroot
Figs • Fennel • Grapes • Persimmons
Pomegranates • Quinces • Shallots
Radishes • Leeks • Pumpkins
Left to right: Emmanuel Marquis, Alexander
Steimanis, Jay Kimber, Aidan Jones
DID YOU
KNOW?
We are a
not-for-profit
organisation and
the Young Farmers
Scholarship is
wholly funded by
Willunga Farmers
Market.
That’s right, 286
of your annual
memberships
have funded this
project.
THANK YOU!
YOUNG FARMERS SCHOLARSHIP RECIPIENTS BREAK NEW GROUND
We are excited to announce that the
inaugural Young Farmers Scholarship
has been awarded to a collective of
four youths, all of whom hail from the
Fleurieu Peninsula:
• Jay Kimber, aged 25
• Emmanuel Marquis, aged 21
• Aidan Jones, aged 21
• Alexander Steimanis, aged 21
The group have been hard at work, breaking new ground and
starting soil regeneration as soon as they heard the good news.
Using permaculture guidelines and organic principles, they have
started farming heirloom vegetables on a property in Whites
Valley; a mere 5 minutes from the heart of Willunga.
‘The scholarship has been an excellent opportunity to start doing
what we’ve all really wanted to do for a long time,’ says Jay
Kimber.
‘It’s a dream come true for all of us. We would never have been
able to set up a farm for ourselves without the scholarship.’
‘The initial financial outlay and commitment was way too
daunting. The added insecurity of not knowing if we’d have
customers to sell to meant that farming for ourselves just wasn’t a
possibility.’
The group expect to have their first crop of vegetables for sale by
late April/ early Mayl, so stay tuned for more updates as we watch
their garden grow.
Follow their progress on their blog at
youngfarmerscollective.tumbler.com

Recipes
Autumn doesn’t mean we have to hunker
down against the cold and wet yet.
This Autumn we decided to create a
series of recipes that bask in the golden
glow of the milder Autumn sunshine.
Super Salsa
Ingredients:
• 2 avocados, peeled and finely chopped
• 1 red capsicum, finely diced
• 2 tomatoes, seeds discarded and flesh finely diced
• 1 small cucumber, seeds discarded and flesh finely diced
• 1 red shallot, finely diced
• ½ bunch mint, shredded
• ½ bunch fresh coriander, shredded
• Juice 1 lemon
• 1 chilli, finely sliced
• 2 tbsp olive oil
• Salt & pepper
Method
Image: Super Salsa
Combine all the ingredients together in a non-metallic bowl
and mix thoroughly.
Serve spooned over a medium rare steak, BBQ fish or in a s
picy burrito.
Willunga Pesto
Capture the summer rays and store them away for a
rainy day with this pesto
Ingredients:
• 2 bunches basil
• 2 cups almonds
• juice and zest of 1 lemon
• zest ½ orange
• ¼ cup olive oil
• ¼ cup grated Alexandrina Cheese Co pecorino* (optional)
• Pinch of salt
Method
Pop all the ingredients into a blender and blend until a paste
forms. The final result will be a chunky paste.
Serve as an accompaniment to a medium rare steak, grilled
fish or even on its own as a dip or stir through fresh pasta for a
delicious no fuss dinner.
DID YOU KNOW?
Can’t budge the smell of garlic from your hands after preparing
it for cooking? Soap or lemon just won’t move that scent,
however rubbing your hands on your stainless steel sink will!
DID YOU KNOW?
When cooking with butter always add a dash of olive oil to the
pan. This will stop the butter from cooking too swiftly and burning.
Kitchen
Image: Willunga Pesto
Secrets

Equatorial Curry Paste,
Bring the tropics into your own home with the freshest herbs from
our farmers. While the list of ingredients could look a bit daunting,
it is a very quick and easy curry paste to make and will keep in
your fridge for a couple of months.
Ingredients:
From Willunga Farmers Market
• 6 large green chillies
• 2 red shallots or ½ red onion
• 3 cloves garlic
• ½ bunch coriander, root & stems
• 2 lemongrass stalks, hard outer layers and tops removed and
discarded
• 1 bunch mint
• juice & zest 1 lime (replace with lemon if limes are out of
season)
• 6 kaffir lime leaves, shredded
• 1 tbsp lightly flavoured olive oil
Image: Red Cabbage
Coleslaw,
Willunga Farmers Market style
We’ve taken the classic coleslaw and popped a fresh farmers
market twist on it. Serve this colourful salad at your next picnic or
alongside a deliciously moist roast pork.
Ingredients:
• ¼ white cabbage, shredded
• ¼ purple cabbage, shredded
• 1 bulb fennel, shredded
• 2 purple carrots, grated
• 1 avocado, peeled and thinly sliced
• 3 spring onions, thinly sliced on the diagonal
• ½ bunch mint, finely shredded
• 4 small radishes, cut into thin match sticks
• juice and zest of 1 lemon
• 1 tbsp red wine vinegar
• ½ clove garlic, crushed
• ½ cup olive oil
• salt & pepper to taste
Method
1. In a blender add olive oil, lemon juice and zest, red wine
vinegar, garlic and salt and pepper. Pulse until the dressing is
emulsified and takes on a slightly creamy consistency.
2. Combine all the remaining ingredients in a large bowl.
3. Pour over dressing and toss to combine.
4. Serve cold.
From the pantry
• Thumb size piece ginger
• 1 tsp fresh ground black pepper
• 1 tsp salt
• 1 tsp fish sauce
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 2 tsp ground coriander seed
Method
Combine all the ingredients in a blender and pulse until it forms
a smooth paste. Add a little extra oil or water if needed.
Pack into in a sterilised jar and store in the fridge.
Before using to make a curry, fry the paste for 5 minutes, or
until it changes colour. Add coconut cream and continue
frying over a medium heat until the coconut has reduced and
the oil separates from the curry paste. Add whatever meat or
vegetables you want and cook accordingly!
Image: Green Chilli

This year we are partnering with both
the Adelaide Food & Wine Festival AND
Tasting Australia!
As part of the Adelaide Food & Wine
Festival we are hosting 2 guest chef
spots and our farmers will also supply
the produce used in the upcoming
‘Garden of Eden’ long table dinner at
our friends and neighbours place, Fall
From Grace.
ADELAIDE
FOOD & WINE FESTIVAL
adelaidefoodandwinefestival.org
Tasting Australia plates up a thought
provoking session with the man Time
Magazine named as the ‘World’s Most
Innovative Farmer’, Joel Salatin.
So put these dates in your diary and
DON’T MISS OUT!
CBD Chefs go Regional at Willunga
Farmer’s Market.
Sat 5 April, 10am:
Guest Chef Phil Whitmarsh; the Daniel
O’Connell.
Awarded Adelaide Advertiser 2013 Best New Restaurant Of The Year
Where: Willunga Farmers Market
Cost: FREE
Sat 12 April, 10am:
Guest Chef Duncan Welgemoed; Bistro Dom.
Current Adelaide Advertiser Food Guide Chef of the Year, has
worked with Heston Blumenthal and Gordon Ramsay.
Where: Willunga Farmers Market
Cost: FREE
Sat 12 April:
Garden of Eden (Hosted at Fall From Grace, Willunga)
A Celebration of creation and 30 years of the Adelaide Review
Get back to nature in the garden at Fall from Grace Willunga for a
dinner by Duncan Welgemoed and the Happy Motel TM featuring
produce sourced from the Willunga Farmer’s Market and wines
made in clay pots by Glenn James-Pritchard, Gil Gordon-Smith
and James Erskine and others from small producers. Your host, wine
writer Max Allen will weave a story of temptation and intrigue about
the ancient technique of making wine in clay amphora.
Where: Fall from Grace; 29a High St, Willunga
When: 7pm til late
Cost:$85 per head includes all food and beverage
TIX: adelaidefoodandwinefestival.eventbrite.com.au
TASTING AUSTRALIA
www.tastingaustralia.com.au
Sat 3 May, 10:45am: Joel Salatin
Time Magazine named Joel as the
‘World’s Most Innovative Farmer’.
Joel and his family developed a system that turned ‘an armpit of
a farm’ that wouldn’t grow a thing into a 220ha powerhouse of
grassfed production that supplies directly over 5000 families plus
more than 10 retail outlets & 50 restaurants all within a 3 hour drive
of the farm, the Polyface ‘Foodshed’, whilst employing more than
20 people turning & over more than $2 million annually.
Where: Willunga Farmers Market
Cost: FREE
www.joelsalatin.com.au