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Green Fern Asparagus 

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Look out for these beauties Beginning of October in Cambridge& Hamilton Farmers Markets! 

Refrigerated Corn Relish

4/2/2019

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Ingredients
3 ears of corn
1⁄2 cup finely diced red onion
2 garlic cloves, sliced
1 red capsicum, finely diced
1 green capsicum, finely diced
​1 chilli pepper, minced

2⁄3 cup apple cider vinegar
1⁄3 cup water
1⁄3 cup raw sugar
1 tablespoon mustard seeds
2 teaspoons cumin seeds
1⁄2 teaspoon celery seeds
1⁄2 teaspoon kosher salt
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​Serve with your BBQ favourites:
- Fish
- Sausages
- Steak
- Roasted Potatoes

Look for bold ingredients at the market.

Directions
1. Bring a large pot of water to a boil and add corn. Boil 3 minutes and transfer to a bowl of ice water. When corn is cool enough to handle, pat dry and cut kernels from cobs. Set aside.
2. In a medium-size, heavy pot combine vinegar, sugar, water, mustard seeds, cumin seeds,
celery seeds and salt and bring to a boil. Stir until sugar has dissolved and add onion. Reduce heat and simmer 5 minutes. Add capsicums, garlic and chilli and simmer for another 5 minutes. Stir in corn and simmer 1 minute. Remove from heat and pack into hot sterilised jars. Seal and allow to cool. Store in the refrigerator.
refrigerated_corn_relish.pdf
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Feijoa Recipes

18/5/2018

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FEIJOA AND KIWIFRUIT PAVLOVA

6 feijoas
2 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, feijoa and kiwifruit. Sprinkle with nuts and sugar if desired.
FEIJOA SORBET

8 feijoas
4 tbsp honey

Juice of 1 lemon
 
Cut feijoas in half, scoop out flesh 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.

FEIJOA JAM

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

Mix feijoas, 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.
*Find bold ingredients at the market.
feijoa_recipes.pdf
File Size: 497 kb
File Type: pdf
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Argentinian Empanadas

2/3/2018

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For the dough:
6 cups flour
2 egg yolks
1 1/2 to 2 cups warm milk ​
1 cup butter (or lard for a more authentic flavour)
1 tsp salt
Ingredients:
Filling 1:
400g minced meat
2 eggs, hard-boiled, sliced
2 onions, diced
3 spring onions, finely chopped
1 tbs fresh oregano, finely chopped
1/4 cup green olives, sliced
1 tbs smoked paprika
1 tsp chilli powder
1/2 tsp ground cumin
2 tbs butter
salt and pepper to taste
egg wash (egg and milk)  
Filling 2:
2 onions, diced
1 large sweet potato/kumara, shredded

1/2 cup cooked lentils
1 tbs smoked paprika
1 tsp ground cumin
2 tbs butter
salt and pepper to taste
egg wash (egg and milk) 
*Look for bold ingredients at the market.

Directions:
  1. Mix the flour and salt in a food processor, pulse until well combined. Add the butter or lard, blend well.
  2. Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.
  3. Make a couple of balls, flatten into disks and chill in the refrigerator for 10 to 30 minutes.
  4. Meanwhile prepare Filling 1: Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl and mix well.
  5. Melt the butter or lard in a large frying pan, add the onions and cook until soft.
  6. Add the meat mixture to the onions and cook on medium heat until done.
  7. Take off the heat and mix in the chopped spring onions and oregano. Set aside in a bowl.
  8. Prepare Filling 2: Rinse the pan and heat again on medium. Add the butter and onions and cook until soft. 
  9. Add shredded sweet potato, lentils and seasonings. Cook until the sweet potato is fully done.
  10. Set the oven to 200C.
  11. Take the dough out of the fridge. On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use a round mould or a small plate).
  12. To assemble the meat empanadas, add a spoonful of the meat mixture on the centre of each empanada disc, add a slice of egg and sliced olives. Brush the edges of the empanada discs with egg white and fold them in half. Seal them by twisting and folding with your fingers or by using a fork.
  13. To assemble the vegetable empanadas, place a tablespoon of filling in the centre of each empanada disk, brush edges with egg while and seal.
  14. When ready to bake, arrange empanadas on parchment-lined baking sheets. Brush tops with egg wash, and bake until golden brown, rotating sheets halfway through, ca. 30 to 40 minutes.


Dip in your favourite market sauce or chutney or make delicious chimichurri:

Balsamic Chimichurri Sauce
3 tbs finely chopped fresh oregano
2 tbs finely chopped parsley
4 garlic cloves, minced
2 tbs balsamic vinegar
5 tbs olive oil
1 tsp chili powder - optional
3 tbs finely spring onions
salt and pepper to taste

Combine all ingredients and eat immediately or store in fridge.
argentinian_empanadas.pdf
File Size: 198 kb
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Traditional Moussaka

16/2/2018

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Ingredients:
6 medium aubergines (sliced)
750g beef or lamb mince
2 cloves of garlic (minced)
500g tomatoes (chopped)
900 ml milk (warmed)
2 egg yolks
100g hard cheese (grated)
2 red onions (chopped)
1/4 cup olive oil
120g butter
120g flour
1 tsp sugar
1 glass of red wine
1 bay leaf
1 pinch of cinnamon
1 pinch of nutmeg
sunflower oil 
sea salt and freshly ground pepper
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*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:
  1. Season the 1 cm thick aubergine slices with salt and put aside for about half an hour.
  2. Heat a saucepan, add sunflower oil and fry the onion. Add the garlic and fry for a minute, then add the chopped tomatoes. Cover and let simmer.
  3. Rinse the aubergines and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of sunflower oil until browned. Drain the aubergines on kitchen paper.
  4. Prepare the meat sauce for the moussaka. Heat a large pan and add the olive oil. Stir in the mince, breaking it up with a wooden spoon and sauté. Pour in the red wine and wait to evaporate. Add the cooked tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and salt and pepper to taste. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes until most of the juices have evaporated.
  5. Prepare the béchamel sauce for the moussaka. Use a large saucepan to melt the butter over low-medium heat. Add the flour, whisking continuously to make a paste. Add warm milk in a steady stream while whisking vigorously. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove and let cool for a minute. Stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese.
  6. Butter the bottom and sides of a large baking dish, approx. 20cm x 30cm, and layer half of the aubergines. Pour in the meat sauce and even out. Add a second layer of aubergines, top with the béchamel sauce and smooth out with a spatula.
  7. Sprinkle with grated cheese and bake the moussaka in a preheated oven at 180-200C for about 60 minutes, until the top turns golden. Leave to cool for around 30 minutes while preparing the Greek salad.
traditional_moussaka.pdf
File Size: 46 kb
File Type: pdf
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New Potato Salad

29/12/2017

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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

​* Look for bold ingredients at the market.
Directions
  1. 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.
  2. 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.
  3. Juice the lemon and mix with the oil and mustard. Toss with the warm potatoes and beans. Let cool to room temperature.
  4. 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.
  5. 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
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Strawberry Vinegar

9/12/2017

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For one 500ml jar/bottle:
200g strawberries*
1 handful fresh basil leaves*

400ml vinegar (white wine or cider)
raw sugar (optional, to taste)
3-5 black peppercorns

For a tasty salad dressing:
150ml basil & strawberry vinegar
300ml olive oil
1 tbsp dijon mustard
1 tsp honey
salt and pepper to taste
Blend all ingredients until creamy.

* Look for bold ingredients at the market.
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Make the taste of strawberries last through the year!
Directions:
  • Set 3 small strawberries aside and crush the rest with a fork or in a blender. 
  • Add vinegar, cover and leave to stand for up to 3 days, stirring occasionally. 
  • Strain into pot. Set aside 3 basil leaves and add the rest to the vinegar. Add sugar if using and bring to a boil. Cook vigorously for several minutes.
  • Meanwhile slice the strawberries and put them in the sterilised jar/bottle. Lightly crush the peppercorns and add them with the fresh basil leaves.
  • Strain the vinegar and pour into the jar/bottle and seal.
strawberry_vinegar.pdf
File Size: 45 kb
File Type: pdf
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BBQ Pork Ribs and BBQ Tarakihi

3/11/2017

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For BBQ Ribs:
1 rack of pork spareribs
1 cup of your favourite sauce or chutney*
soy sauce (to thin chutney if needed)
salt and pepper

For BBQ Tarakihi:
2 large Tarakihi filets
1 lemon or lime

1/4 cup chilli sauce
1 sprig of coriander
2 tbsp soy sauce
freshly ground black pepper
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*Try Granny Dunn’s Tamarillo Chutney or Feijoa & Ginger Chutney, or Naked BBQ’s mild or hot BBQ sauces. Or make your own using 1/2 cup raw sugar, 4 tbsp soy sauce, 1 tsp mustard, 1 clove garlic, 1 tbsp paprika, 1/4 tsp cayenne pepper and as much beer as needed to create a thick sauce.

Serve with Garden Salad:
e.g. your favourite lettuce, microgreens, cucumber, asparagus tips, leek and strawberries

Look for bold ingredients at the market.

Directions
Heat water in a pot large enough for the ribs (alternatively use a casserole dish with a lid - or aluminium foil - and place it in the hot oven). Boil the ribs on low to medium heat until tender, could take 20 minutes or more. 
Meanwhile mix your barbecue sauce and set aside. Then mix your chilli sauce with lemon or lime juice and soy sauce and marinade the fish filets. Prepare the garden salad and preheat the grill to medium.
Drain and dry ribs and season with salt and pepper. Brush with barbecue sauce. Grill, turning and brushing with sauce occasionally. Check with meat thermometer and take off the grill at 60-70°C. Brush on remaining sauce.
Grill Tarakihi filets until done (couple of minutes on each side) and sprinkle with pepper and coriander leaves.
Serve with garden salad.
bbq_cfm.pdf
File Size: 225 kb
File Type: pdf
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First of the Season this Labour Day Weekend

16/10/2017

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Labour Day is traditionally the start of the growing season, and the Cambridge Farmers' Market is kicking it off with a First of the Season Celebration, featuring spring vegetables like asparagus, carrots, leek and watercress, and a large variety of plants for your garden. Start the BBQ season and buy fresh market meat and fish - and of course a punnet or two of strawberries!
Join us this Saturday with the whole family for a scavenger hunt, games, crafts and live music.

Buy from your local producers, so you know where your food comes from and can ask farmers about their practices. It’s a great way to spend your weekend morning and meet friends and neighbours at the Cambridge Farmers’ Market, Victoria Square, Cambridge, every Saturday morning 8 till noon.
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Watercress, Orange and Avocado Salad

22/9/2017

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 Ingredients for 4+
1 large bunch watercress
3 oranges
2 avocados
1 lime
1 tbsp honey
1 tbsp macadamia nuts
1 tbsp dijon mustard
3 tbsp olive oil
Salt and pepper


Look for bold ingredients at the market.
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Directions
  1. Thinly slice 1/4 red onion and soak in water for about 10 minutes. 
  2. Squeeze 1 orange and whisk the orange juice, the juice of the lime, honey and dijon mustard, and add salt and pepper to taste. Whisk in olive oil. 
  3. Slice avocados and segment 2 oranges. Drain the onion, toss with watercress, avocados, oranges and the dressing.
  4. Garnish salad with chopped and toasted macadamia nuts.
watercress_avocado_salad.pdf
File Size: 54 kb
File Type: pdf
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Early Father's Day

31/8/2017

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 On Saturday the 2nd, the Cambridge Farmers’ Market is kicking off Father’s Day early. So dads, come to the market and let your family treat you to a fresh market breakfast and a face paint (matching your little daughter's). Listen to live music and challenge your loved ones to a Giant Games match! They might even let you win. Send the kids off to the crafts table or on the treasure hunt and have them share the booty with you.
Celebrate Father's Day early with the Cambridge Farmers Market, Saturday the 2nd at Victoria Square, 8:00-12:00.
 
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