G’day Everyone.

This week we have some our peas back, and some new seeds for the coming of spring for all those green thumbs, we also have the best looking and tasting leeks around. They were slow to grow this winter but are looking better then ever right now.

All good things have to come to an end and this is the last week for Kiwi fruit and tomatoes. So get them while their there.

Also i would like to congratulate Becasse and Tetsuya’s restaurants for coming in the top ten restaurants in Sydney according to Sydney time out magazine, these two restaurants support us local growers by coming to the markets and purchasing our produce. This weekend is going to be a cracker so come and see Michael or me at the markets and get hold of the best local produce available.

G’day everyone, this week we have 2 fruits seasons start, Blood Oranges and Avocados. Yep the 2 most popular fruits we sell are in, We have also made some mouth watering Blood Orange juice, the only down side is that there are a small number of trees so the season for us doesn’t last long. The avocados will be a bit green but will ripen up during the week. Come and see us at the market early and beat the rain and get your pick of these beautiful fruits and all our other goodies.

G’day everyone. There is nothing new this week, but a few things are finished for now, mushrooms unfortunately have ceased till further notice, clementines have also run out for the year.
We do have lots of emperor mandarins and Seville oranges to make your own marmalade. There should be (all things being equal) some delicious fruit starting its season next week but you’ll have to wait till next week to find out what.
See you at the market.
Lee

G’day, how are we all, we enjoyed the sun this week and didn’t we need it, we have our chioggia (candy stripe) beet root back, not in big numbers so get in early, also the first Seville oranges for all you that like to make your own marmalade here is a recipe
INGREDIENTS

8 Seville oranges (2 ¾ kg)
6 cups water
2 ¼ kg sugar
METHOD

Wash the fruit well, then halve. Working with a hand juicer, squeeze the fruit, then transfer juice to a large jug.

Scoop pips and fruit pulp from the grate of the juicer and place them in the centre of a large (30cm x 30cm) square piece of doubled muslin cloth.

Using a spoon, scrape the remaining membranes out of the oranges, and add to the seeds and pulp. Tie muslin cloth around seeds and pulp with kitchen string to form a bag.

Slice the orange peel into thin 2-3cm long strips. Place sliced peel, muslin bag, juice and water in a large saucepan and bring to boil. Simmer covered about 1 hour or until rind is soft. Remove muslin bag and squeeze over a sieve to release any retained liquid and pectin. Use tongs and the back of a metal spoon to handle and squeeze the muslin bag as the orange mixture and bag will be very hot.

Add sugar, stirring over heat until sugar has dissolved.

Bring to the boil and boil uncovered without stirring 35-40 minutes until marmalade jells (see cold plate test below) when tested. Skim surface of impurities (white foam), using a ladle toward the end of the cooking.

Ladle marmalade, while still hot, into sterilised jars.

The cold plate test
After about 25 minutes of cooking time, take a teaspoon-size sample of the marmalade, spoon it onto a ceramic plate and refrigerate. Do this every 5 minutes until the samples start to form a distinct “skin” on the test plate within a couple of minutes. At this stage the marmalade is “done” and should be taken off the heat.