Inside this edition: January 2012's Digest can be found here.
For many of us, it’s back to school and off to work again so lets make ourselves a lunch that inspires. That's a lunch that keeps us thinking healthy and keeps us away from the processed and bar-coded products. If you’re cooking your local seasonal produce at night for dinner, cook a little extra for the next day. In the evening get your kids to join you in the kitchen to help pack their own lunch box.
Toss in some grapes, figs and fresh ripped basil which are all peaking at the market right now. Add a real muesli bar and a tub of South Australian yoghurt. There is no limit to how big your lunch box can be. At the Market you can source cheese, cured meats and all manner of fruit and veg to grate or slice for variety and texture. Keep it cool by adding a frozen juice or water. Once you get addicted to the vibrant midday meal there will be no turning back!
It’s good for your budget and great for your local economy to purchase your food from the people who grow it. At the end of this month keep your eyes open for first season heritage apples, a lunch box favourite.
In the Farmer and Chef Kitchen this month, David from the Semaphore Kitchen will work the adult lunch box, Hughslie will be playing with leftovers, Honey Lady gives lunch the healing twist and The Hilton crew will make your lunch 5 star.
Simon Bryant is teaching the Kids’ Club (and us) how to make flat bread with olive oil mayonnaise for our farmers’ market-filled lunch wraps. Check the online calendar for cooking demonstration dates and times.
If you think you have made the best Adelaide Showground Farmers Market lunch box, take a picture on your smart phone and post it on our Facebook page. The best lunch will win a prize.
Keep cool and healthy this summer....
Amanda
Top  - Simon Bryant cooking with chilli during the Adelaide Showground Farmers Market Chilli Festival in March 2010
Simon Bryant’s Kids’ Club sessions include all the skills and basic principles real chefs use every day. The sessions cover basic preparation skills, ranging from understanding cooking terminology and knife skills, to all the cookery methods and principles behind egg, meat, fish, and poultry cooking. Simon's sessions make for serious fun in the kitchen while teaching the building blocks of cookery.
In his February session, Simon is making Farmers’ Market filled flat bread and olive oil mayonnaise.
Two basic areas of cooking will be covered:
1) Sauces and
2) Salads and Sandwiches.
Recipes will be available online and on the day. Registrations will be taken from 9am on the day at the Farmer and Chef Kitchen in the Market pavilion. Please sign your children up early, as Simon’s classes fill quickly.
The class is for children aged between 7 and 12.
We have seating for parents and children who want to watch the show in the Farmer and Chef Kitchen.
Top Due to the Big Day Out, the Monster Truck Show and the Caravan and Camping Show occurring over the next few weeks at the Adelaide Showground, there will be changes to parking on the above dates.
Entrance to the car parks will be along Leader street only.
Visitors to the ASFM will be able to park in Leader St Carpark 3 (closest to Goodwood Road), in addition to Carpark 2.
We strongly encourage you to utilise the additional parking spaces in Carpark 3.
We thank you for your cooperation over the coming weeks.
Top  - Trudie Michels, the new Market Manager of the Adelaide Showground Farmers Market
We welcome a new Market Manager, Trudie Michels. Trudie replaces our previous Market Manager, Aerlie Wildy, who will be starting her maternity leave at the end of February.
Trudie’s passion for quality fresh food started at a very early age. She grew up in country South Australia, where she gained a strong appreciation of seasonality, regionality and the factors involved in food production at a grass roots level. Since then food has become an integral part of her entrepreneurial work life and play time.
Trudie has built up an extensive knowledge and background in food, wine and tourism. She has studied hospitality, business, marketing, wine, tourism and customer service at length throughout Australia, the USA and London.
She has worked extensively in the world of food, wine and travel. Trudie has been an international wine and food promoter, special wine and food event co-ordinator, caterer, sommelier, premium retail wine sales manager, restaurant and wine bar manager, university wine lecturer, author, cellar hand, olive oil taster and blender, researcher, show judge and food stylist.
In pursuit of finding the perfect artisan food experience, Trudie has researched and travelled widely throughout Australia, Northern America, Germany, Spain, Portugal, France, Italy and Turkey. During this time she has also been a notable ambassador for Australian food, wine and produce by running numerous classes, presentations and dinners for international gourmet media and annual wine tastings events throughout Australia and in the USA, Germany and Turkey.
One of Trudie’s key life objectives is to promote Australia’s unique artisan food and drink producers. She is driven to educate people about ‘real food’, quality produce, seasonality and sustainability. Trudie’s writing and publishing of the Got to Go Guide, Exploring Wine Country Tasmania reinforces her commitment to this cause.
Top This Sunday 5th February, ethical foodie and ASFM CEO Amanda Daniel will run a Market tour. Covering how to make the most out of your market shop, from what to buy, to how much to buy, and how to prioritise your spend, this tour is a must for all members. Whether you are new to the Market or have been coming to the Market for years, Amanda can give you a chef's insights into how to get the best value out of your Market spend.
The first five people to sign up at the Info Tent this Sunday before 9.30am will be able to join the tour which starts at 10am and runs for an hour.
Top In February we welcome one new stallholder to the Market and welcome back another stallholder.  - Almond bread from new stallholder Salta In Bocca
In February we welcome Therese and Andreas Carstensen from Salta In Bocca. Salta In Bocca's delicious almond bread is made with organic flour and from premium quality South Australian almonds. They will sell a range of almond biscotti, croccantini and sauce including:
Cafe Latte
Almond Biscotti
Almond Croccantini
Traditional Almond Biscotti
Raspberry Sauce
Chocolate Marble Almond Biscotti
Apricot & Almond Biscotti
Chocolate & Almond Biscotti
The name Salta In Bocca is Italian for "jump into mouth" and you may find their products do just that! Their beautifully packaged product makes a great gift...if you can manage not to eat it yourself first!
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Hayden Rogers returns to the Market after a six month break. Formerly of Doof Doof (We Know Food Backwards), Hayden is now located at site 87 and will be selling a range of vegetables grown on his property at Woodside. Hayden has recently purchased a new property in the Riverland so we look forward to seeing some of his produce from that property later in the year.
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Members have two weeks left to get a form for discounted tickets at Group prices to WOMADelaide 2012. Check the WOMADelaide 2012 website for more details on this year's performers, including the full lineup.
There are a couple of ways to get your WOMADelaide discount tickets. There are 2 steps:
1. Either: - Present your 2012 membership card to the site staff at the Info Tent and they will validate your membership and give you a ticket order form.
OR - E-mail us at admin(at)asfm.org.au or call us on (08) 8231 8155 with your 2012 ASFM membership number (last 4 digits on the back of your card) and we can email, fax or post the form to you.
2. Then fill out the form (including your credit card details) and send directly to the WOMADelaide office.
The WOMADelaide office will then send the tickets directly to you. Forms will be available at the Market site office until 12 February so be quick to access this great offer. Forms must reach the WOMADelaide office by 17 February.
For ticket prices, please click here and refer to the Adelaide Festival Price column (pdf document).
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Charlie and Hilke Ppiros have generously donated two prizes this month for their stall, Apricot Grove.
Scan your membership card on Sunday 5 February and Sunday Sunday 26 February for a chance to win a $25 voucher to spend at Apricot Grove. Charlie and Hilke grow apricots, nectarines, plums, peaches and melons on their Riverland property.
You can find them at site 94 in the new summer fruits aisle, near B.-d Farm Paris Creek.
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Scan your membership card on 12 February for a chance to win a prize pack from The Passionate Foodie. Adam from The Passionate Foodie sells a range of dipping sauces, seasoning flours (for salt & pepper squid/prawns, etc), garnishing oils and a candied balsamic vinegar from his stall at site 42 in the Market pavilion.
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Scan your membership card on 19 February for a chance to win a $25 voucher to spend at Fleurieu Milk Company. Fleurieu Milk Company sell fresh milk, cream, flavoured milk & yoghurt and offer a great alternative to the discount milk you see at the supermarket. Read more about them in Adelaide Now here.
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 - Francesco Virgara from Virgara's Garden with his fresh capsicums
Tomatoes- Tomato specialist Tobalong Tomatoes (site 62) have lovely ripe tomatoes at their stall; Alnda Farms (site 84) have specialist cherry tomatoes, including red cherry tomatoes for $2.50 a punnet; premium (round Izabella) for $5/kg and premium roma yellow for $5/kg. They tell us the roma has a lovely fruity flavour! You can also find tomatoes at Virgara's Garden (site 52-53), Aay's Fresh Herbs (site 92) and Farmer Hayden (site 87).
New season's apples and pears - Kalangadoo Organic tell us that they are now picking their first apples for the season so keep an eye out for them. Find them at site 26. For lovers of tart apples, Ashbourne Valley Orchards (site 60) still have their summer gala apples and they should also have some new season royal galas by mid-month. Stallholder The Wild Apple will be back at the Market mid-month with their Adelaide hill's apples. We expect to see some organic apples and pears from McLaren Vale Orchards (site 45-46) by mid-month as well so keep checking with them.
Capsicum - You can find great summer capsicum at Virgara's Garden (site 52-53), Patlin Gardens (site 75-76), Alnda Farms (site 84), N&M Tsimiklis (site 56-58), and Farmer Hayden (site 87), as well as permaculture specialists The Food Forest (site 64, fortnightly). Perfect for salads or as a lunchbox snack.
Zucchini - Grate some in a salad with some beetroot and carrot to make a healthy base for lunch. You can get your zucchini from Alnda Farms (site 84), N&M Tsimiklis (site 56-58), The Food Forest (site 64, fortnightly), Patlin Gardens (site 75-76) and Virgara's Garden (site 52-53).
Rhubarb is now available from jam specialist Ruby Spoon (site 82).
Gluten-free bread - A great lunchbox alternative for those who can't tolerate gluten! Buy yours from Marykea at Flour Power Breads at (site 27 at the Pavilion entrance) or visit Matt at Enzo's Gluten Free in his new spot at site 38 (in between Steven ter Horst Chocolatier and Hahndorf Gourmet).
Top  - Graham and Annemarie Brookman from The Food Forest
Find The Food Forest at the Market fortnightly at site 56-58
Here are Graham and Annemarie Brookman, the faces behind organic stall The Food Forest.
Many long-term Market goers will recognise Graham as the former Chairperson and co-founder of the Market, as well as a current Committee member. But not everyone knows the story behind their stall.
It all began over 30 years ago on a 15 hectare property near Gawler. Graham and his Dutch wife Annemarie were sure they could raise their family on a beautiful, open South Australian property in a way that wouldn’t negatively impact their surroundings. They wanted to show the world that food can be produced on land in a sustainable and environmentally-conscious way. Not only that, they wanted to share their skills - to educate their children and the public about land management, self-reliance, conservation and food production. They purchased a block near the Gawler River which had only two trees on it and set about regenerating the land. And so The Food Forest was born.
Thirty years later The Food Forest has over 160 fruit, nuts and vegetables on the property. The Food Forest is the location of many short courses for people wanting to learn more about “permaculture”. Derived from ‘permanent agriculture and permanent culture’, permaculture is about creating sustainable agriculture in harmony with everything around it, including the flora, fauna and people living on the land. From the native bettong who helps out by eating the dreaded soursob bulbs to the geese that devour the leftover crops and weeds, The Food Forest demonstrates a circular type of agriculture where everything feeds into and complements each other.
The property is environmentally sustainable in every aspect - from the family home, partly constructed with straw bales, containing solar panels and a reedbed system that cleans and recycles its waste water; to the produce in their market garden space which you see at the Market each fortnight. The Food Forest has been certified-organic since 1995. Their products at the farmers market have been chosen because they are suited to the season and the environment. One of their main products, the pistachio nut, was chosen because of its ability to reach deep into the soil for water and the tree’s ability to withstand periods without water. Graham and Annemarie managed to find a surprising number of fruit and vegetables to grow on the property considering the Brookman family’s time is divided between running workshops and tours of the property, making wine and cider from the leftover apples, and producing and selling produce at the Market.
The effort that the Brookmans have put into The Food Forest was recognised in winning the sustainability category of the SA Premier’s Food Awards in 2004 and 2007, being category finalists in the National Banksia Environmental Awards in the Education category (2006) and in Business Environmental Responsibility and Leadership (2005) and the naming as Australia’s top organic producer in 2003.
You can learn more about The Food Forest on their website; by watching their YouTube channel or watching their full story on their DVD, ‘Design for Life’, which is available for sale on their website, at the property itself and also at the ASFM membership stall.
The current ‘Organic Gardener’ magazine (March/April issue #60) has an eight page article about The Food Forest
Annemarie gave us this list of the current season’s products, so check them out this weekend and on the 19th February at the Market:
Fruit & Nuts Now available this weekend:
Nashis - very beautiful!!
Apples: Akane, Flavorsom and Dayton
Figs
Dried Pistachios
Vegetables and herbs
Basil & parsley
Eggplants
Silverbeet
Cos lettuce and Green Oak lettuce
Leeks
Golden nugget pumpkin
Zucchini and squashes
Capsicums
Plus..... Wine, apple cider and apple cider vinegar
Fruit for later in Feb:
White Sapote- aka icecream fruit
Table grapes
Various heritage varieties of Apples
Nashis
Figs
Veges as above plus later in Feb also more sweetcorn (we are currently in between two crops).
March (and worth waiting for)!
Those delicious fresh pistachios, pomegranates, plus, of course, all of the above
Top The Food Forest features in the March/April 2012 #60 issue of the ABC’s ‘Organic Gardener’ magazine. Read more about them here as our Producer of the Month.
What grows around also comes around, Easter Courier, 12 January 2012
Feature on producers at the Adelaide Showground Farmers Market, including Adelaide Hills Avocado, Bush Tucker Ice Cream, Kalangadoo Organics nand Honey Lady.
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Bubba Tukka: 12 February, 26 February
Howard Vineyard: 5 February
Kinkawooka Mussels: 5 February, 19 February
Minniribbie Berkshire Pig Farm: 12 February; 26 February
The Carob Kitchen, Australia: 5 February, 19 February
The Food Forest: 5 February, 19 February
Wild Fox Wines: 5 February, 19 February
Wilke Estate Organic Wines: 12 February, 26 February
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