The Orange Farmers Market was chock full of beautiful spring produce yesterday; green garlic, beautiful bitter radicchio, duck eggs and a limited supply of seville oranges. Unfortunately the weather was firmly stuck in winter-mode and Tom and Alice were too focused on gingerbread men and hot apple juice to stand still long enough for me to conduct any kind of conversation with anyone, let along Tim who was frozen when we arrived just after eight. But it was great to briefly catch up with Katie and Beau Baddock who only recently started coming to the Orange markets. Thank you for the green garlic and cloudy apple juice guys!
Radicchio is something you either love or hate. I’m in the former camp so bought a bouquet-like bunch of it from the lovely Anna de Baar (who we visited back in May). We ate it for lunch today, sauteed very lightly with finely chopped green garlic and a little olive oil. This concoction was spooned onto roasted sourdough from Racine Bakery and finished with marinated feta on top. Yummo. It would also be great next to a few of our venison steaks hot off the barbecue. Our haul of duck eggs are going towards another batch of apple-mint ice cream (recipe here).
Farm Kitchen Dates
Some may be aware that the Orange Wine Week program was launched last week – whootwhoo – and it features no less than four fantastic events here at the Mandagery Creek Farm Kitchen. Click through to download the full program.
We also have spots left for our $45pp lunch this coming Sunday, September 16 so please let me know via email or phone (0400 032 326) if you’d like to come along.
Sun, September 16 | Sunday Lunch | $45pp | BYO
A relaxed lunch at our big communal table. Kick off with a glass local sparkling wine then sit down to a two-course lunch of local produce.
Sat, October 20 | Farm Lunch | $45pp | BYO
A relaxed lunch at our big communal table. Kick off with a glass local sparkling wine then sit down to a two-course lunch of local produce.
Sun, October 21 | Mandagery Creek Venison Farm Lunch | $75pp | BYO
Take a look around the farm, learn how to cook venison and enjoy a three course lunch with us in the Farm Kitchen.
Sat, October 27 | Farm Lunch | $45pp | BYO
A relaxed lunch at our big communal table. Kick off with a glass local sparkling wine then sit down to a two-course lunch of local produce.
Sun, October 28 | Mandagery Creek Venison Farm Lunch | $75pp | BYO
Take a look around the farm, learn how to cook venison and enjoy a three course lunch with us in the Farm Kitchen.
Lovely Sophie…I have not eaten or cooked radicchio before. Something else to try! I made your caramelised onion tart (including the pastry) on Saturday. I was delicious, thanks for the recipe!
I also stocked up with produce from the Baddocks – I bought kale for the first time and made kale chips last night. But the highlight was a big purple pear.