Shopping Local at the Echuca Farmers Markets

Well, the first day of Autumn certainly did provide a gorgeous day for walking around our local Farmers Markets.

The Echuca Farmers Markets are held every 1st, 3rd and 5th Saturday of each month. With between 18-25 stall holders, there is always a good range of local and fresh produce available, and all grown or made within 100 km of Echuca. 

Farmers Markets, in both the city and country, are becoming more and more popular with customers wanting to feel a bit more connected to their food source. The Echuca markets have been running for ten years and have more than doubled in size since they first began- a healthy sign that this style of buying produce is definitely here to stay and a tribute to the organisers who have worked so hard to ensure we have a good variety and great quality goods available.

The markets are such a great way to learn about what produce is in season and therefore buying fresh goods at a reasonable price. I find in a supermarket, as most produce is available all year round, its very easy to forget whats in season and whats not- except of course, for the price! Also, what is Australian and what is imported! It is a great way of chatting with farmers and producers and knowing that what you are buying has been grown or made with hard work yet much love. 

Being a keen cook (and lover of all things foodie), I love chatting and swapping recipe ideas with the stall holders. Especially with the ladies who have been making preserves for years-lots of good tips! I then find myself (slightly distracted and incredibly inspired !!)  buying a few kilos of fruit or vege (that perhaps weren't on the shopping list but looked too good to resist). My challenge is then to sift through recipes and cook my way through the bag. 

And unlike that supermarket shop we all dread, a trip to the market is a fun excursion and lovely way to spend an hour or two on the weekend, whether your by yourself, with family or friends. Grab a coffee, bacon and egg roll, a fresh juice or freshly baked muffin…..meander around and get to know the stall owners. You will learn lots and grab some bargains and come home feeling inspired. 

Best of all, you are supporting our farming community who are yet again facing another drought and the unknown prospect of when it might rain again. It really is important more than ever, to support these kinds of markets and in turn our local farmers and producers. 

Echuca Farmers Markets- For more details check out their facebook page and the Victorian Farmers Markets Association. Located at Altin Reserve, Hare Street, Echuca. Every 1st, 3rd and 5th Saturday on the month.

Stallsholder details-
Eggs available from Little Forest Produce- Barham
Bunbartha Beef- Bunbartha (online shop available or via Farmhouse Direct). Follow them on Facebook.
The Old School Winery and Meadery- Womboota (Can be purchased online from Farmhouse Direct)
Details on other local producers in the area can be found on the Backroads Trail or the Farm Gate Trail.
Sauci Sista Gourmet Preserves- available online here.

9/52 Weekly Stills

1. An unexpected pop of 'pretty pink' amongst dry bushland.
2. Looking up- feeling small and childlike.
3. Saturday Farmers Markets.
4. One of my purchase's from the market……a crate of freshly grown figs!
5. I baked this Nectarine, Raspberry & Almond Cake last week. For those who missed the post, recipe is here. Totally delicious!!!

My Farewell Summer Nectarine, Raspberry & Almond Cake

So yesterday we farewelled the incredibly bizarre summer of 2013/14. One week freezing cold followed by weeks of extreme heat waves. Devastating bushfires and sadly not much summer rain, so everything is looking rather brown, drab and worn out. 

A little reminder that summer produce will soon start disappearing in the shops (or will increase greatly in price!!)- so we stocked up on nectarines, peaches, plums and raspberries and came home to bake!

As a tribute to the last day of summer I baked this nectarine, raspberry and almond cake.

I have to say….IT TASTED AMAZING!!!!!! Can I say that or am I sounding extremely bias? Even my husband kept saying….This is soooooooo good.  And bribing the kids to eat all of their dinner was easy with cake and custard as a reward.

The house smelt like a jam biscuit factory whilst it was baking away (heaven). We ate it whilst it was still warm. The outer crust was crunchy and slightly sticky, and the fruit had sunk into the cake and stewed so it was all sweet and gooey inside. This would make a great dessert or perfect for brunch. But who needs an excuse…..??? You could easily substitute whatever fruit combination (and nuts) you have which is the great thing about this recipe, and means handy for using up any leftovers.

Nectarine, Raspberry & Almond Cake

165g Unsalted butter

200g Caster sugar

1 tspn Vanilla extract

2 large eggs

130g SR Flour

35g Almond Meal

a pinch of salt

2 large Nectarines (or 3 small ones)-peeled and sliced into segments

100g Raspberries

Flaked almonds

Icing sugar to dust

Line 23 cm springform baking tin. Pre heat oven to 180 deg celcius.

Melt butter and allow to cool for 5 minutes.

Measure out sugar, vanilla and eggs, then add cooled butter. Beat together until mixture is smooth.

Stir in sifted flour, almond meal and salt until well combined.

Pour mixture into baking tin. Top with fruit, spreadly evenly. Sprinkle over flaked almonds.

Bake for 45-50 mins. I kept checking from 30 minutes onwards-it could be easy for the top to get to brown. Mine was ready at the 45 minute mark. 

Allow to cool, then serve with a dusting of icing sugar as it is or with a dollop of yoghurt, thick cream or custard. 

Goodbye Summer…… Hello Autumn!

Have a great weekend!!