Some delicious news from the team at the Capital Region Farmers Market in Canberra! As part of its tenth birthday celebrations this year, the Market is launching its very own cookbook. The Capital Region Farmers Market is the shopfront for the best food and wine that this region has to offer and the Capital Region Farmers Market Recipe Book showcases the market people, their produce and their passion for food.
'This past year has been a big year of celebrations for us, and this cookbook is the culmination of ten years of Farmers Market history,' says Vic Gibbons of the Rotary Club of Hall, which founded the Capital Region Farmers Market in 2004. 'The book is about sharing the stories and recipes of the people and produce who have made our Market what it is today,' Vic added.
The Capital Region Farmers Market Recipe Book is another community-focussed project by the Rotary Club of Hall and has been a long time in the making. It's packed with recipes and food ideas from many of the Canberra community’s most-loved Farmers Market stallholders.
'We have all the right ingredients to make our Capital Region Farmers Market fabulous each week. The Canberra community, our enthusiastic shoppers, fresh local and regional produce and the passion and commitment of our farmers and producers each Saturday morning. The cookbook showcases our award-winning recipes in print. We’re also sharing the history of the Markets and our long association with the forchefs project. And of course you can salivate over and create a good selection of recipes from our stallholders, Rotarians and forchefs,' Vic explained.
The book includes recipes for starters, soups, salads, sides, mains, cakes, biscuits, desserts and more and will be launched on Saturday, 1 November by chef Andrew Hollands, one of the original chefs who kicked off the valued forchefs program in conjunction with the Market. ACT Deputy Chief Minister, Andrew Barr, will also be there to present certificates to a number of stallholders who have been with the Market over the past ten years.
'We’ll be launching our cook book just in time for Christmas, and it’s going to be a real cracker. We’ll have a cooking demonstration set up beside Bicentennial Park at the Market and copies of the cookbook will be available for purchase from launch day,' Vic said with a huge smile.
This is a wonderful collection of recipes from people who know and love their food. I love the warm smoked trout salad from Cypress Valley, producers of smoked trout. Who better than a blueberry and asparagus grower to offer a recipe for grilled chicken, asparagus, blueberry and salted ricotta salad?! There's a recipe for beer and golden syrup corned beef from a beef and pork producer. Quinces are celebrated in a Persian love cake. And there's beetroot gnocchi from an expert pasta maker. I could go on and on, but I'd suggest you buy this book!
I'm also honoured and delighted that my recipe for smoked duck breast salad with blood orange, walnut and truffle has been included in the book. There's a recipe for beetroot patties from my friend, fellow cook, blogger, and market-fan Susan from Susan's Sumptuous Suppers, as well.
The Capital Region Farmers Market Recipe Book will be available for purchase for RRP $20 from the Market’s Rotary Help Desk from the launch day until Christmas.
The launch will take place at 10am on Saturday, 1 November at the Capital Region Farmers Market in Canberra. For more information visit the Capital Region Farmers Market web site.
Just a few of the fabulous food producers at the CRFM...
Tell me dear readers, do you enjoy meeting market people and food producers as much as I do? Who are some of your favourites at a farmers market in your part of the world? Thank you for taking the time to comment. I love to hear from you!
Hi. I'm Liz. I'm a writer, cook and traveller based in Canberra, Australia.
I love the process of writing and the stringing together of words to form
a story borne from the wisp of an idea. I also greatly enjoy cooking
Join me as I share with you my favourite recipes, postcards and morsels from my adventures, conversations with cookery writers
and chefs, and news on food and cooking.
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NB: I use Australian standard measuring cups and spoons in my recipes.