This weekend our little family covered two very different farmers markets. Tim was in Sydney manning our Mandagery Creek Venison stand at the Northside Produce market while the kids and I hit the Cowra farmers market (above). We were on our way back from a night in Young and found the market in the town’s show hall. There were lots of preserves, fresh produce, fabulous coffee by Art of Espresso, bacon and egg rolls and some cute craft stalls too. Tim returned from Sydney with loads of goodies, including smoked trout rillettes and fish cakes from one of our favourite stallholders and market neighbour Brilliant Food. We had these for lunch today with mustard greens, cucumber and peanuts tossed in ginger, lime and sesame oil. Alice and I also made a lime and raspberry crumble cake (recipe at the end of this post) for school lunches this week.
The country-side between Orange and Young is looking spectacular at the moment with canola and rising wheat crops a patriotic patchwork of yellow and emerald green. We drove across with our friend Alison and her two boys so it was a full car and a full two days. Ali’s in-laws very kindly put us up at their farm just out of Young. This gorgeous place is surrounded by orchards, most of them belonging to various family members and the farm itself is home to a highly productive little olive grove. We spent the afternoon at one of these orchards and I’m just about to write up that story for this week’s One Farm Day entry. On the way home and after picking up coffees at the market, we stopped by Cowra’s Japanese gardens.
I had never been before and was so impressed, the gardens really are beautiful and such an asset to our area. Ali had made a batch of coconut marshmallows for the kids, so we sat in in the shade of the cherry blossoms, ate marshmallows and watched Tom try to swim with the Koi carp. So peaceful.
Ali’s coconut marshmallows
1/3 cup gelatine powder
1 cup cold water
4 cups caster sugar
2 tsp vanilla extract
2 tsp lemon juice
2 cups boiling water
2 cups shredded coconut
Combine gelatine and the cold water in a small jug. Stir sugar and boiling water together in a large saucepan over low heat until the sugar has dissolved. Bring to the boil, add the gelatine mixture and stir. Let simmer slowly and uncovered for about 20 minutes. Transfer to a mixing bowl to cool for another 20 minutes. Then add the vanilla extract and lemon juice and beat the mixture until very thick and white, this will take about 10 minutes. Meanwhile, rise two square cake tins with cold water, (don’t dry) and divide the mixture between the tins and refrigerate until set. Meanwhile toast the coconut until golden brown. Cut the marshmallow into squares with a wet knife and lift out with a spatula, toss in the coconut, pressing down to the marshmallow squares are covered all over with the coconut and then store in an airtight container.
Lime and raspberry crumble cake
140g softened butter
1 cup caster sugar
2 large eggs
zest and juice of 2 limes
3/4 cup natural yogurt
2 cups wholemeal self-raising flour
1 cup frozen raspberries or fresh orange segments
1 cup crumble mixture (recipe here)
Preheat the oven to 180C and lightly grease a 24cm cake tin. Cream the butter and sugar together until pale and creamy. Add the zest and juice and one egg, beat until well combined and then add the second egg. Add the yogurt and then fold through the flour. Spoon into the cake tin and spread the top so it’s even. Sprinkle over the raspberries and then the crumble mixture. Bake for 35 minutes or until a skewer comes out clean.