First farmers market (forum)

snottiegobble starts with ...
I have been very busy lately organising the very first Farmers market for my township! I have to say that its put a smile of achievement on my face! It will be on Sunday Feb 10th at the Capel Country Club utilising both car park & spacious lounge area for this purpose! What sets it apart from the rest is breakfast will be served from the kitchen commencing 8.am & the bar opens 10am! 25 stall sites booked already! Due to make history, but very nervous so any tips would be greatly appreciated!

Time: 19th January 2013 5:13pm

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About the Author snottiegobble
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MaryT says...
Congratulations, SG and well done. Capel Country Club gets the thumbs up too for hosting a farmers' market

Time: 19th January 2013 6:24pm

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About the Author MaryT
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VF says...
Well done SG, you should be proud! MaryT has good ideas. Re local paper, perhaps listing what type of produce will be available (seems to work well for my local market). Tasting tables always are popular too.

Time: 21st January 2013 10:16am

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About the Author VF
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amanda says...
Great work SG!! Proud of you mate :-)

The Bunbury Herald and SouthWest Times worth contacting...Can you organise one for Bunbury/Australind too now?? :-D

Time: 21st January 2013 11:19am

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About the Author amanda19
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snottiegobble says...
Thanks guys, we`re having to jump thru hoops to keep the Capel shire happy, but getting there! Biggest hurdle they have just hit me with is that although the club has public liability for all its grounds, stall holders must have their own insurance as well in case they poison someone & the cheapest seems to be AAMI at $195 for 12 months, so what do I tell a fundraiser sausage sizzler whose son is going to Thailand with a group to build villages for the poor?? THIS SUCKS!

Time: 27th January 2013 3:47pm

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About the Author snottiegobble
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snottiegobble says...
Also who is going to eat planter boxes, fortunes, pottery, aprons, patchwork, embroidery & teapot stands Huh?
Thanks Amanda we will be contacting all the newspapers this week & we are already in Western Tourist Radio 98.4FM.

Time: 27th January 2013 4:00pm

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Diego says...
Yes insurance stifles enterprise like yours and that of your stall holders SG. With lawyers so expensive and payouts so large for some seemingly small "injuries" its no wonder insurance is so dear. Only recently Subway was sued for having 11 inch bread rolls. Some may say fair enough, but in the end the little stallholders pay for legal excesses.

Time: 27th January 2013 4:26pm

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snottiegobble says...
Thank you everyone for your imput, it was all taken on board & we ended up with a ripper of a market in spite of the 37 degrees! A few stallholders had very good reasons not to turn up which allowed us to invite others! One or 2 however just didnt appear & so they wont ever again!
The face painter was our local female tattooist & she did such good faces the queue of kids partly blocked entrance into the stalls inside. Anyway it was a great day for the farmers, producers & customers with smiling faces all round! SOMETHING YOU DONT SEE IN STUPOR MARKETS!

Time: 12th February 2013 11:44pm

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About the Author snottiegobble
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MaryT says...
That is great news SG, congratulations. I imagine some enterprising person would have been working a wagon of homemade lemonade in that heat but perhaps the club wouldn't let you compete with their bar? :)



Time: 13th February 2013 6:12am

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VF says...
That's really good news SG - glad you were able to work out the hiccups like insurance. Are you now planning to make it a regular event?

Time: 13th February 2013 8:08am

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Jantina says...
Fantastic Snottie, very rewarding for all your hard work. I love the positive atmosphere at farmers markets.

Time: 13th February 2013 9:05am

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amanda says...
I went to the Market and finally met snottiegobble in person!! I also spent all my money and got some nice things to eat too.
Let's hope they continue to grow from here SG...you are a good man to take this on board - lot's of effort I would think! :)

I should have bought all my zucchini's and sold them there too...damn things are taking over my kitchen.. ;)

Time: 13th February 2013 10:25am

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MaryT says...
Lucky you, Amanda. Yes, you should have sold them at the market.

Time: 13th February 2013 10:57am

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snottiegobble says...
Yes VF the 2nd Sunday of every month & just about all the stallholders want the same site so it should be a breeze by comparison!

Time: 15th February 2013 1:09am

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About the Author snottiegobble
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VF says...
That's excellent SG! All your efforts have really paid off, and you and the community are the winners. Amanda, time to book your stall :)

Time: 15th February 2013 6:36am

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snottiegobble says...
We need farmers markets to spring up everywhere so that people can get into the habit of buying REAL fresh seasonal fruit & vegies so realising the taste difference between FRESH & the "fresh food people"rubbish! These markets can bring the tasty heirloom varieties back to the public because they dont need that long shelf life that stupor markets demand!
Once tasted never forgotten!
BTW there are people crying out here for REAL unadulterated milk & potatoes, but there is a law that prohibits their sale at markets!Is it just WA law?

Time: 15th February 2013 2:00pm

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nickg says...
Hi SG,i have been reading your comments over the last couple of years, on most things this column and i get the impression that you are passionate about all things gardening and you know a hell of a lot [not calling you a smart arse!] What you have achieved in starting this market is briliant
i live in gwelup and come down to see friends in boyup and now that i know the new market is open every 2nd sunday i will come down, hopefuly get to shake the hand of a true aussie legend.
PS Crawl Crawl , any chance of a few hot chilli seeds, will pay of cource!

Cheers Mate , your a lengend!



Time: 15th February 2013 6:36pm

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MaryT says...
Don't know about that law, SG. Our local (North Sydney) produce market has a potato man selling all types of potatoes and a guy selling real milk. There was a guy selling his own incredibly good butter but he's disappeared (probably because of pricing).

Time: 15th February 2013 7:27pm

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Julie says...
Mary, by 'real milk', was it organic? I don't think you can buy raw milk legally anywhere in Oz. Correct me if I'm wrong.

Time: 15th February 2013 9:31pm

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Jason says...
I've been re-animating goat milk lately. Only need a few lacto bacteria and dead milk comes straight back to life: )

Time: 15th February 2013 10:26pm

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MaryT says...
Julie I will check and report. I doubt if it's un-pasteurised, as you said but maybe un-homogenised. I buy one in the supermarket that is organic and un-homogenised; not sure of this one. Jason, that's scary.

Time: 16th February 2013 6:59am

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VF says...
'Raw' milk is sold in Qld as bath milk, not for human consumption. Interesting that potatoes can't be sold in WA markets - wonder what the reasoning is? (Freely available in Qld.)

Jason, is it a Keffir milk that you're making?

Time: 16th February 2013 7:39am

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Jantina says...
How do you mean scary MaryT?
By the way I milk my own cow and my children grew up on raw milk and rarely had to see a Dr.after I started milking.
We make kefir milk and a raw kefir cheese and if you can't get healthy raw milk, I highly recommend making kefir milk. I can send kefir grains to anyone interested.

Time: 16th February 2013 8:35am

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MaryT says...
Have to look into that one, Jantina. Pardon my ignorance. I was not sure if Jason was talking about making cheese or just milk going off. I have not heard of kefir/Kaffir milk.

P.S. OK I've caught up with the reading; sounds great

Time: 16th February 2013 8:46am

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About the Author MaryT
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Brendan says...
Hi MaryT, we have Mungalli Creek milk up here at the local shop. It has the cream on the top (like the good old days).
It's not cheap, but tastes unreal :-)

http://www.mungallicreekdairy.com.au/

Time: 16th February 2013 9:03am

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MaryT says...
OK thanks Brendan; I'm off to North Sydney Market to see what sort of milk they have. :) Sorry SG for the hi jack.

Time: 16th February 2013 9:12am

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Jason says...
Well you see I'm busy fixing my out of control immune system and different biotics enhance different interleukins which control the amounts of everything. Its very complex but I'm growing nearly 20 different strains. I don't exactly know what I'm doing yet but learning fast. The only reason I'm using different mediums like goat and soy and even some grains is because not everything grows right in milk. So for me raw isn't as important as being sterile before I start growing stuff in it: )

This is definitely the non steroid answer, just not sure if ill master it before the end of the month when I start my course on them: p but Im trying


Time: 16th February 2013 9:41am

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amanda says...
Check out Health Food Shops too - they usually sell raw Jersey Milk "for Baths/skin/bathing"...it's a legal way to sell raw milk - it's perfectly edible and many folk use it to make cheeses too :)

Time: 16th February 2013 10:53am

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Julie says...
There is also Cleopatra's Bath milk (might be the same one amanda?) but at $8 litre it's a bit pricey!

I can buy 'bath mik' delivered locally if I get organised with containers. That's the hard part - finding a 2 litre glass container. Any ideas? I normally only use about 2 litres a week, but have been making banana chocolate smoothies lately, so using more.



Time: 16th February 2013 3:55pm

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Jantina says...
Julie I use 1 litre glass juice bottles or the 2 litre wine bottles and I'm very particular about cleanliness. Anyone interested in nutrition could read "The Untold Stoy of Milk" it has about 20 pages of references at the back and is a real eye opener.

Time: 16th February 2013 9:01pm

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Julie says...
Jantina, are you picking up raw milk? Will they fill 1 litre bottles? I have three,but thought it might be a bit of a pain for the guy to fill them.

Perhaps I should check instead of just assuming!

Time: 16th February 2013 9:06pm

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MaryT says...
The guy at North Sydney market sells unhomogenised milk, butter, cream etc. It's called "Over the Moon"; meaning cow, I suppose. He posts a sign saying that his products should last till used by date but must be kept under 4

Time: 17th February 2013 6:49am

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Jantina says...
Julie I milk my own cow, therefore it's no problem for me to bottle it. You need a funnel though. Why not ask, he may be perfectly happy to bottle it for you, especially if, like me, he believes that raw clean milk is soooo much better for your health than anything pasteurised not to mention homogenised.

Time: 17th February 2013 9:27am

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VF says...
Hi Jantina, I'd like to take up your offer of Kefir grains if you still have spare - I'd love to make the raw cheese! My contact is vfand3atgmaildotcom ,thanks. I'm sure I can rustle up something in exchange. BTW, I've just got back from local produce mkt and they're selling Kefir milk at $5 for 500ml.

Jason, good luck with your experimenting!

Brendan, your mention of Mungalli Crk bought a smile to my face - about 20yrs ago did trail riding through area and to the falls, absolutely stunning and so lush. I think at the time the dairy was one of a group there selling Millaa Millaa milk/cheese/etc and had a funny cheesy (pun intended) ad on tv with smiling and dancing cows, with the slogan of "where the happy cows live". And I think the cows really were!

Time: 17th February 2013 10:08am

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amanda says...
You can find glass bottles/flagons and demi johns (5 litre?) at beerbrewing shops Julie :)
Our Coles also sells Margaret River organic milk - (pasturised but not homogenised...) but it's delicious!

Time: 17th February 2013 10:49am

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amanda says...
You can find glass bottles/flagons and demi johns (5 litre?) at beerbrewing shops Julie :)
Our Coles also sells Margaret River organic milk - (pasturised but not homogenised...) but it's delicious!

Time: 17th February 2013 10:49am

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snottiegobble says...
Nickg, sorry for the delay in answering, but, yes youre welcome to some hottest!
Someone told me there is beautiful milk in Coweramup 'Cowtown' near Margaret River) & their icecream is amazingly creamy too!
Millers is the name of the dairy!


Time: 17th February 2013 5:00pm

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Julie says...
Thanks for that amanda, I'll have a look. I do have some wine making equipment left from my unsuccessful attempts some years ago.(fibro house gets too hot in summer, too cold in winter, so it creates sherry, not wine!)

It's actually the pasteurisation that wrecks the quality of the milk - it kills off all the useful enzymes. The homogenisation is not good, but does less damage.

Time: 17th February 2013 8:03pm

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Jantina says...
There is research about the homogenised fat globules being so small that some can be absorbed straight into the bloodstream from the gut,and do damage, particularly in people with gut problems.

Time: 17th February 2013 10:58pm

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Jason says...
Everything I eat goes straight through my gut... I'm betting the protein in raw milk would too but we can give it a test!. At the moment I'm down to only eating things my body hasn't seen before so wont attack. Or getting bacteria to smash the proteins first.

Time: 17th February 2013 11:56pm

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Jantina says...
Well you know where the raw milk is!

Time: 18th February 2013 8:43am

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Jantina says...
VF your kefir grains left the building today.

Time: 18th February 2013 10:10pm

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VF says...
And I shall call them Elvis... thanks Jantina!

Time: 19th February 2013 7:39am

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amanda says...
Gee Jason - that sounds horrible for u. Just a quick side track -but have u looked into fermented foods as they are high in probiotics and supposedly great for the gut..?
Fermented bean curd is one of my favourites - like stinky cheese! :D but there are loads of other things to ferment...besides wine...hehe..

Time: 20th February 2013 10:17am

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Julie says...
amanda, great minds think alike! I was thinking along the lines of sauerkraut and other fermented foods.

Fantastic for the gut - I'm about to make some soon.

Time: 20th February 2013 4:11pm

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amanda says...
Good one Julie! I made kimchee and that was really, really good (not much chilli in mine tho..) and I am going to try out Speedy's recipe where u ferment the gherkins/baby lebanese cucumbers - b4 pickling them also...

I'd love to get a proper fermentation crock - but they won't ship them to WA (I'm told) due to the high amount of breakages... :-(

I'm hoping to see if a local potter might be interesting in having a go..?

Time: 20th February 2013 5:49pm

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MaryT says...
Bendigo Pottery makes one but they are expensive, amanda

Time: 20th February 2013 6:03pm

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Jantina says...
I use an old bread crock, try looking in secondhand or bricabrac shops.
I also have 2 great books on fermenting foods, The Permaculture book of Ferment and Human Nutrition by Bill Mollison and Wild Fermentation by Sandor Ellix Katz. Both are good but Wild Fermentation is inspirational and a fun read as well. I highly recommend it.

Time: 20th February 2013 10:06pm

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amanda says...
Thanks Jantina :) Always looking for good book tip-off's...
I actually did pick up a bread crock at the second hand shop recently too..funny about that! I was hoping it would be ok to use it for this (ie: that they would be strong enough to hold the liquid and the stuff..) Bewdy :)

Time: 21st February 2013 1:15pm

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Jantina says...
:)

Time: 21st February 2013 1:23pm

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VF says...
Jantina, Elvis is back in the building ;) ... Many thanks.

Time: 21st February 2013 5:29pm

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Julie says...
I think I have something like that in the shed - a old crock (sounds like me)! Not sure if it is glazed inside though. Should it be?

Lots of people just use preserving jars. Forget buying the stuff, it has been pasteurised and is pretty useless.

Time: 21st February 2013 7:12pm

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Jantina says...
haha I think there might be a few of us old crocks around Julie. As for the glazing , good question, mine's glazed but I daresay they would have made it in unglazed pots in olden times, maybe google and see what comes up.

Time: 24th February 2013 4:40pm

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MaryT says...
I believe the crocks are all glazed. Here's a link to where you can buy them (imported from Germany).

http://www.scythesaustralia.com.au/fermenting_crockpots.php

Time: 24th February 2013 5:55pm

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Julie says...
Thanks Mary, but I'm not keen on buying expensive containers. As I said, you can do it in preserving jars - I'll try and find the link,or links.

Time: 24th February 2013 10:07pm

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MaryT says...
Here's a link that offers alternatives to the expensive crock: http://eatclosetohome.wordpress.com/2008/01/12/cheap-pickling-crocks/

and if you have no objections to plastics, then you can get containers with air vents in the lid which would be perfect to let the gases out.

Time: 24th February 2013 10:25pm

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Jantina says...
MaryT a slow cooker crock is a brilliant idea! They are often in secondhand shops for next to nothing and even new are not expensive. Good lateral thinking.

Time: 24th February 2013 10:35pm

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MaryT says...
Yes, Jantina. I had a search and Gumtree has them advertised from $10 and a new one at Seconds World around the corner from me starts at $24.

Time: 25th February 2013 12:41pm

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Julie says...
I thought of using my large crock pot, but didn't want to tie it up for too long. Never thought of getting a second hand one. Good thinking!

Time: 25th February 2013 9:30pm

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About the Author Julie
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MaryT says...
Julie I walked up to Vinnies this morning and found a couple of these two and a half litre crocks which will do nicely as I don't need to make large amounts. They fit into the fridge nicely as well! And they look good. Made in Japan.

P.S. The Vinnies crock takes one Chinese cabbage (they shrink after salting) for kimchi.
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Time: 26th February 2013 12:30pm

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About the Author MaryT
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snottiegobble says...
Are you talking about crockpots with their own elements or ceramic pots to put on the gas? We have an excellent potter in town who could make the latter! Her glazing is magic!

Time: 26th February 2013 1:35pm

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MaryT says...
SG we were only interested in the ceramic insert as a good alternative to the expensive fermenting crocks for making fermented pickles (e.g kimchi). Perhaps you can ask your friend to study the design of those crocks to see if she can come up with a cheaper alternative? :)

Time: 26th February 2013 2:36pm

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amanda says...
This is how I made my kimchi - with very large perserving jars with metal lids...a good way to go for small amounts of goodies...
(I bought the bubblers thingo's and the O rings at the supermarket..)
Love the slow cooker insert idea too...all you need is a round or oval plate to fit (upside down) to weight down the food stuffs - to keep under the level of the liquid...? and pop the normal s/cooker lid on top...?

(ps - the kimchi was weighted down in this - just can't see it...I cut out a piece of plastic from an ice cream container to fit and put a clean cooker cutter on top - thereby squishing the plastic bit down when I screwed the lid on...but you could use a clean river rock or something else to weight it down with...)

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Time: 26th February 2013 4:29pm

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MaryT says...
That's a neat contraption, Amanda. I have not seen the bubble thing before, is it glass? Did it come with the lid? Which supermarket?

Time: 26th February 2013 4:54pm

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Julie says...
Yes, what is this 'bubbler' thing? Please explain!

Time: 26th February 2013 8:42pm

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VF says...
Sorry to step in, the "bubbler" is what's used when making home brew beer - there's a small amount of water in the chamber that acts like a one-way valve allowing gasses to escape so no explosions, but stops any contaminants entering the brew. I haven't seen jar lids that house them before - is it something that you made yourself Amanda? Very clever if you did.

Time: 27th February 2013 8:09am

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amanda says...
Yes I did make it myself - but can't claim the credit for the idea...others have worked it out also - here is a site that talks about it too:
http://gnowfglins.com/2011/08/23/lacto-fermentation-vessels/#

Some supermarkets (like IGA) and all homebrew shops sell the bubblers and the little o-ring/gasket needed to seal it properly.
Making the hole in the metal lid the right size is trickier...you really need a drill for this...and I just worked my way up the drill bit sizes until I got a good fit..

They work great - and it's fun to watch too...but also - they can be made just the right size for how much you are likely to eat...! :)

I have tried to make fermented bean curd (stinky tofu) but haven't had the courage to let the tofu go "feral" before the fermentation...hehe...it just seems so wrong to let a food sit out all night at room temp...I am having trouble believing I won't give myself food poisoning.. ;-)


Time: 27th February 2013 10:34am

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MaryT says...
Clever, Amanda. Now I'm sure you can make up a whole lot and sell them at SG's market. Let me know if you do mail order :)

Time: 27th February 2013 3:32pm

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Julie says...
Ah, now I understand. I used these things when attempting to make wine. I guess it stops the whole lot from 'boiling over'.

Time: 27th February 2013 5:56pm

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amanda says...
that's right Julie :) I guess it also stops other types of moulds etc getting in there...? I'm not really sure - need to do some research.

MaryT - I reckon you could whack a few of these out - u are a pretty resourceful lady yourself :)

Time: 28th February 2013 10:37am

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MaryT says...
You're right, Amanda. I do own a drill :) and there's a brewer's shop in North Sydney; I'm sure they have the bubbler. However, I am lazy and I don't mind burping the baby; I'm in the kitchen all the time anyway.

Time: 28th February 2013 3:02pm

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Julie says...
I thought this was the thread with a recipe for zucchini soup, but no. Can anyone help? Someone gave me an enormous zucc today, more like a marrow.
The only thing I can think to do with it is make soup, but it will need plenty of added flavour - they are rather bland.

Time: 6th April 2013 9:07pm

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MaryT says...
Google zucchini and basil soup; there are a number of variations of it. I forgot which ones I tried but they were delicious.

Time: 6th April 2013 9:13pm

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Julie says...
Thanks Mary, I'll check it out. Basil is one thing I have plenty of!

Time: 6th April 2013 10:09pm

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