WAIKATO FARMERS' MARKETS - Blog

March 21st, 2020

21/3/2020

Hearty Vegetarian Burritos

26/1/2019

Ingredients
1 red capsicum
2 kumara
1 kamo kamo (or 4 courgettes)
6 ripe tomatoes
1 onion
2 cloves garlic
1 bunch kale
1 lime
1/2 bunch cilantro
wraps, tortillas, or soft pita bread
2 cans black beans (or dried and prepared)
1 can kidney beans (or dried and prepared)
2 cups short-grain rice
2-4 tbsp tomato paste
2 tsp cumin
4 tsp mild chili powder
1 tsp paprika
1 tsp coriander
1/4 tsp cayenne pepper
salt and pepper

* Look for bold ingredients at the market.

Instructions

Cook the rice. Chop the cilantro, zest the lime and squeeze it. Mix the cilantro, zest and juice with the rice.
While the rice cooks, chop onion and kale and finely dice the garlic. Grate the kumara and kamo kazoo (or courgettes). Dice the capsicum and tomato.
Fry onion, kale and garlic until soft. Add spices, tomato paste and a couple of tablespoons of water.
Add the kumara, kamo kamo, capsicum and tomato, cover and cook at medium heat. Stir frequently and take off heat when vegetables have softened. Mix in the beans and add salt and pepper to taste. Serve mixture and rice with wraps, tortillas or soft pita bread to fill.

hearty_vegetarian_burritos.pdf
File Size:	48 kb
File Type:	pdf

Oven-Baked Risotto

15/6/2018

Ingredients
6 rashers smoked back bacon
2-3 leeks
1 lemon (fresh or preserved)
500g risotto rice
1400ml hot vegetable stock
300g frozen peas
3 tbsp soft cheese, optional
1 tbsp olive oil
freshly ground black pepper

* Look for bold ingredients at the market.

- Quick and minimal clean-up! -

Directions

Heat oven to 200C. Finely slice leeks and roughly chop bacon. Defrost peas.
Heat water for the vegetable stock and zest the lemon. If you made preserved lemons earlier (recipe available at the market), use a 1/4 piece of a lemon and chop it thoroughly.
Heat an ovenproof casserole dish on the stove. Add the oil and bacon and fry for 2 mins. Add the leeks and cook for another 2 minutes at low-medium heat. Tip in rice and cook while stirring for 1 min more. Add the peas and lemon and lightly season with salt and pepper. Pour over hot stock. Cover and place in the oven for 20 mins, stirring halfway.
When rice is tender, remove from oven and, if using, stir in the cream cheese.

Oven-Baked Risotto
File Size:	90 kb
File Type:	pdf

Kiwifruit Recipes

18/5/2018

KIWIFRUIT PAVLOVA

6-8 kiwifruit
4 egg whites
220 g caster sugar
3 tsp corn or potato starch
1 tsp white vinegar
600 ml whipping cream

Preheat oven to 150°C. Beat the egg whites until soft peaks form. Gradually add the sugar, beating well until the mixture is glossy. Sift the cornflour over, add the vinegar and fold through. Pile on a baking tray lined with non-stick baking paper. Place in the oven, reduce the heat to 120°C and cook for 1 hour. Turn the oven off and allow the meringue to cool in the oven. To serve, top with whipped cream and sliced kiwifruit.

KIWIFRUIT SORBET

8 kiwifruit
4 tbsp honey
Juice of 1 lemon

Peel kiwifruit and place in a food processor or blender. Pulse until well blended into a thick puree. Add honey and lemon juice and blend. Pour into a shallow container and freeze or use an ice cream maker.

KIWIFRUIT JAM

2 kg peeled and chopped kiwifruit
1 kg sugar
1 lemon
1 orange
Pectin or agar (for amount follow package instructions)

Mix kiwifruit, sugar, lemon juice and orange juice (and peel if desired) in a saucepan and bring to the boil. Simmer for 20 minutes. Take off the heat and add pectin or powdered agar and simmer for 5 more minutes (check package instructions). Skim off foam and pour into sterilised jars.

*Look for bold ingredients at the market.

kiwifruit_recipes.pdf
File Size:	610 kb
File Type:	pdf

Roasted Kumara

12/4/2018

Ingredients:
4 kumara
1 onion
2 bundles kumara leaves or rocket
4 rashers streaky bacon or 150 g smoked salmon (optional)
1 bundle green beans
4 tbsp honey
1 orange
1 tbsp wholegrain mustard
1 lemon
4 tbsp olive oil
salt and pepper to taste

*Look for bold ingredients at the market.

Directions:

Preheat the oven to 180ºC/350ºF/gas 4. Wash the kumara and cut into 2-3 cm chunks (leave the skin on) and slice the onion. Put on baking tray, drizzle with olive oil and place in the oven.
Clean and cook the beans al dente (still firm).
Meanwhile, juice the lemon and mix with the honey, mustard and olive oil.
Wash the kumara leaves/rocket and chop roughly. Skin the orange and slice into segments.
If using, fry the bacon/separate the smoked salmon and cut into pieces.
When the kumara are soft, take them out of the oven, toss them with the beans, kumara leaves/rocket, orange, dressing, salt and pepper and put everything back on the tray. Top with bacon/smoked salmon.
Bake until the leaves are starting to wilt.
Serve hot or as a salad at room temperature.

roasted_kumara.pdf
File Size:	796 kb
File Type:	pdf

Roasted Pumpkin Fondue

20/2/2018

Ingredients:
1 whole pumpkin or squash
20 small potatoes
1 crusty bread
1 bunch parsley, chopped
1 garlic clove, crushed
Vegetables for dipping: green beans (boiled), celery, cherry tomatoes, capsicums, etc.
150g Emmental
150g Gruyère
1 tbsp cornflour
100g crème fraîche
2 tbsp white wine
1 shallot, finely chopped
olive oil
salt and pepper to taste

*Look for bold ingredients at the market.

Directions:

Heat oven to 180C/160C fan/gas 4. Cut a lid off your pumpkin or squash and scoop out all the seeds and membranes. Toss the potatoes in olive oil and season with salt and pepper. Put pumpkin on a baking tray and roast until soft (approx. 30 minutes).
Grate the cheeses and mix with the cornflour until completely coated and no excess flour remains. Remove the pumpkin from the oven and increase the temperature to 200C/180C fan/gas 6. Layer up the cheese, crème fraîche, white wine, shallot and garlic inside the pumpkin. Put the lid of the pumpkin on the pumpkin and bake with the potatoes for 30 mins or until the fondue is melted and bubbling and the potatoes are soft.
Take the lid off and sprinkle parsely on top or serve on the side. Eat with spoons, scooping out chunks of soft, roasted pumpkin with the melted cheese. Use bread chunks, potatoes and other vegetables for dipping.

roasted_pumpkin_fondue.pdf
File Size:	50 kb
File Type:	pdf

Vegetarian Moussaka

16/2/2018

Ingredients:
6 medium aubergines
500g tomatoes (chopped)
800g potatoes (peeled)
750ml milk
50g hard cheese
2 cloves of garlic
2 sprigs rosemary and sage
2 medium onions
olive oil
dried oregano
4 bay leaves
5 black peppercorns
250ml red wine
100g dried brown lentils
2 x 400g tins of chickpeas
75 g butter
75 g plain flour
50 g feta cheese
sea salt and freshly ground pepper

*Look for bold ingredients at the market.

Serve with: Greek Feta Salad
Use tomatoes, red onion, cucumber, green pepper, black olives, feta cheese, red wine vinegar, olive oil, dried oregano and sea salt.

Directions:

Preheat the oven to 180ºC/350ºF/gas 4. Finely slice the onions and garlic, then add to a large pan over a medium heat with a good lug of olive oil, the herbs and 1 teaspoon of oregano. Add the chopped tomatoes, cover and let simmer for 10 minutes.
Turn the heat up to high, then add the wine and allow to bubble and boil away. Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Season and gently bring to the boil, then reduce the heat to low and simmer for around 1 hour, or until thickened and reduced, stirring occasionally and breaking up the tomatoes with the back of a spoon.
Meanwhile, peel the aubergines with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into rounds, roughly 1cm thick. Sprinkle with a good pinch of salt and leave aside to soak. Meanwhile, slice the potatoes into rough 1cm rounds, then parboil in a pan of boiling salted water for around 5 minutes. Drain and allow to steam dry, then place into a large roasting tray (roughly 30cm x 40cm). Season, drizzle with oil and scatter over 1 heaped tablespoon dried oregano, then toss to coat and spread out into an even layer. Place in the hot oven for 30 to 40 minutes, or until golden and tender. Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out into another large roasting tray. Drizzle with oil, then season with pepper and oregano and bake in the oven for 30 to 40 minutes, or until golden and cooked through.
Warm the milk with the remaining bay leaves and the peppercorns in a medium pan over a medium-low heat – you don’t want it to boil, so keep an eye it. Once hot, strain into a jug, then wipe the pan and return it to a medium heat. Add the butter and allow to melt, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each before adding the next. Once all the milk has been added and you have a smooth and creamy sauce, crumble in one-third of the feta and grate in one-third of the hard cheese, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave the béchamel aside to cool slightly.
To assemble your moussaka, spoon half the tomato and lentil sauce over the tray of roast potatoes and layer half the aubergines on top, then repeat with the remaining sauce and aubergines. Whisk the egg yolks into the béchamel sauce, then gently pour onto the aubergines in an even layer. Crumble and grate the remaining cheese on top, followed by a drizzle of oil, then place in the oven for 35 to 40 minutes, or until golden and bubbling. Leave to cool for around 30 minutes while preparing the Greek salad.

vegetarian_moussaka.pdf
File Size:	60 kb
File Type:	pdf

And the Winner of our Odd Fruit and Vegetable Contest is: The Stern Carrot!

16/2/2018

We received so many amazing entries, it was impossible to choose a winner. The "Stern Carrot" was picked randomly. Congratulations, Sera L., you won a $50 gift voucher!

Check out "Humpty Dumpty", the "Devil Lemon" and all the other great entries below.

For more contests, visit us on Facebook.

Sabih with Mixed Bean Salad

20/1/2018

Mumbo-jumbo served in or on pita is a popular street food in Jerusalem. Coincidentally, all the ingredients are available at our markets, so you can enjoy this exciting dish at home - and dream of faraway places.

Ingredients
2 large aubergines
2 tomatoes
1 cucumber
500g yellow and/or green beans
2 red capsicums
1 large bunch spring onions
1 bunch parsley
1/2 bunch tarragon
1 lemon
3 garlic clove
4 free-range eggs
Your favourite chutney (optional)
4 fresh pitas (or Volare’s flat bread)
150 g tahini paste, whole grain or white
50g capers
1 tsp ground cumin
2 tsp ground coriander
olive oil
salt and pepper
* Look for bold ingredients at the market.

Directions

For the filled or topped pitas (Sabih), slice aubergines (1 cm), turn in olive oil and broil until soft and brown. Season with salt and pepper and put in a serving dish. Meanwhile boil the eggs for 7 minutes, peel, cut in half and put in a serving dish. Dice the tomatoes and cucumber and put in a bowl with 1 tbsp olive oil and salt and pepper. Chop the parsley and the spring onions and add half of it to the bowl. Put the other half aside for the beans. Mince 1 garlic clove and mix with the tahini paste, 2 tbsp lemon juice (zest the lemon for the bean salad), 1/4 tsp salt and 100ml water. Warm up the pita bread and set everything out with the chutney (if desired).
For the bean salad, trim the beans and boil until al dente. Cut the capsicums into thin slices, toss in 1 tbsp olive oil and broil in the oven for a few minutes. Mince 2 garlic cloves and carefully heat in a pan with 5 tbsp oil, the capers and the cumin and coriander. Take off the stove and add the remaining parsley and spring onions, lemon zest and chopped tarragon. Pour over the beans and capsicum while still hot, season with salt and pepper and serve.

sabih_with_mixed_bean_salad.pdf
File Size:	2025 kb
File Type:	pdf

New Potato Salad

29/12/2017

Ingredients
1/2 kg new potatoes
1/2 kg green beans
1 red capsicum
4 small tomatoes
1 small clove garlic
1 lemon
1/4 cup mint/your favourite herbs
1/2 cup basil leaves
1 small onion
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tsp dijon mustard
salt and pepper to taste
Olives, capers and/or bacon if desired. Also goes extremely well with Good Bugs fermented spinach and kale pesto!

* Look for bold ingredients at the market.

Directions

Bring the potatoes to a boil and cook until they are tender. Drain and let cool a bit. Cut into bite-sized pieces and place them into a large bowl.
While the potatoes are cooking, boil the green beans for 4-5 minutes or until tender. Drain the beans and rinse them with cold water. Cut the beans once or twice, and add them to the bowl with the potatoes.
Juice the lemon and mix with the oil and mustard. Toss with the warm potatoes and beans. Let cool to room temperature.
Meanwhile, dice the capsicum, quarter the tomatoes and mince the garlic and onion. When the potatoes are cooled to room temperature, cut the herbs and add everything to the bowl.
Add salt and pepper to taste. Add olives, capers and/or fried bacon bits if desired.

new_potato_salad.pdf
File Size:	53 kb
File Type:	pdf