There’s always a special energy around spring time – a bounce in our step and new energy in our lives! So, with the warming weather and lengthening days; it’s the best time to explore and enjoy the good food our region
has to offer.
Cover – Lisa McCarthy, McCarthys Orchards
I have always had a strong connection to the Fleurieu Peninsula and it’s people, the market is a microcosm of all I love down south. The
people who support us each week are a delight to see as are our fellow farmers. It’s just a win for everyone being able to gather and
support each other through good food, health and community. It will always be in our lives.
WELCOME!
CONTENTSVillage Greens
Following the Bees
War on Waste
Hart’s Vegetables
Devour Willunga
Be Social
Membership
Discovering Willunga Farmers Market
In Season
Meet Michael Davies from Fleurieu Pasture Eggs
James Hamilton from Golden Child Wines
Michael Taylor from Primordia Mushrooms
Recipe Carrot & Fennel Salad
11
12
13
14
15
16
03
04
05
06-08
10
Willunga Farmers Market Team
Jenni Mitton – General Manager | Richard Bennett – Operations Manager
Linda Corbett – Administration | Julian Salter – Market Day Operations
With thanks to our Market Day Volunteers
Our Current Board Members
Pip Forrester Chair | Michael Lewis Deputy Chair
Steve Scown | Glenn Fitzpatrick | Di Bickford | Ben Heath | Hani Mouneimne | Vicki Osland | Yvette van Berkel
Design by Minka Creative Studio
www.minkacreative.com
Socialise with us @willungafarmersmarket
Join the fun!
farmers market
Get social with us!@willungafarmersmarket
- 3 - FLEURIEU FORAGER - SPRING/SUMMER 2017
MEMBERSHIP
sold. Annual membership supports the sustainability of the market
and each week members enjoy 10% discount at all stalls.
Willunga Farmers Market membership, along with our partnership
with the Adelaide & Mt Lofty Ranges Natural Resource
Management Board, enables us to support the future of farming
on the Fleurieu Peninsula with our Young Farmers Scholarship
and Farming Development Grant. Thank you for your continued
support – if you haven’t renewed your membership visit
https://members.willungafarmersmarket.com.au/signup
or visit the Information Stall
In August 2007, the Willunga Farmers market achieved a great
milestone in its ground-breaking history with the adoption
of a comprehensive Code of Practise. We continue to stand
proudly by this code which is reviewed annually by our board of
management.
WFM is a genuine farmers market where customers can buy
authentic locally produced food produced by passionate and
creative people to provide regional prosperity through ethical and
sustainable means.
The Willunga Farmers Market is a not-for-profit community
organisation that was founded from the grassroots up – literally
from local farmers and passionate foodies concerned about where
our food comes from, how it is grown and where and how it is
Renew or sign up for
membership
- 4 -www.willungafarmersmarket.com.au
DISCOVERING WILLUNGA FARMERS MARKET
create the original foods, arts, and crafts, are the people at the
stalls. It’s an authenticity often lost in the heart of a city.
Le Mistral, the Alma Hotel, I am Tall Poppy, and The Green Room
organic café, all nearby, exude the cheerful collective vibe that
envelops this beautiful small town.
It’s easy to see that membership is at the heart of the laidback
community feel. Folk wear their WFM members cards with pride
and get members prices on most things at the market. Every stall I
stopped at had regulars chatting away. Stallholders and members
know each other by name and are sharing stories and jokes. Dogs
are welcome! There’s always people wandering around with their
canine friends on leashes.
What should I buy? Should I go to the ATM nearby? I should buy
some treats to bring home for the family. Real food from real
people is always a treat and the Willunga Farmers Market is a treat
that locals are lucky to experience every week.
If you’re looking for authentic seasonal and fresh South Australian
whole foods you need to visit Willunga Farmers Market.
It’s spring and the bare vines are just beginning to bud. Fresh
green shoots are bursting from the old gnarled wood with
promises of the greatness to come this summer. Down the gentle
hill along Aldinga Road the waters of St Vincent Gulf neatly rule off
the western horizon. To the south and east vibrant green hills rise
to frame this beautiful part of the world in a golden haze of sea
and vines.
Every Saturday morning parked cars line the streets but finding the
market is easy. Just follow the stream of happy faces carrying their
baskets ready to be filled fresh produce into the centre of town.
On offer is a glorious and welcoming cacophony of books, herbs,
native plants, bakeries, coffee shops, milk and dairy producers,
honey and jams, flowers, cooking demo’s, probiotics, seafood,
poultry, eggs, beef, seasonal fruit and veg, homemade French
delights and so much more! As summer progresses the market
promises to be full of seasonal local produce.
The heart of the market is packed with families enjoying breakfast
and coffee as they gather for a cooking demo while local buskers
of all ages lend a warming background sound. At this market
the people who grew the produce on their land and laboured to
Written by Michael Genrich
- 5 - FLEURIEU FORAGER - SPRING/SUMMER 2017
IN SEASONSPRINGartichoke, asparagus, avocado, Asian greens, beetroot, broad beans, broccoli, cabbage, carrot, cauliflower, celery, cucumbers, cumquat, garlic, grapefruit, herbs, kale, kohlrabi, leeks, lemons, mandarins, mustard greens, new season lamb, rhubarb, salad and spring onions, salad leaves, parsnip, peas, potato, pumpkin, silverbeet, spinach, strawberries, tomato, zucchini
- 6 -www.willungafarmersmarket.com.au
How did Fleurieu Pasture Eggs become involved in the market?
We were approached by the market to apply and started bringing
our eggs to market in late April. We’re blessed to have WFM as an
outlet, it’s been one of the foundations of our business. We’ve been
coming every week since and we look forward to many more!
How long have you been farming and what brought you to it?
I went to Urrbrae Agricultural High School in the 90’s and farming
has always been of interest to me. I spent my life in horticulture
and for the past eight years my wife Gaynor and I ran two Fruit and
Veg shops on the Fleurieu. In February this year we decided to set
up a new venture on the farm. We’ve got two young lads so the
lifestyle appealed to us.
Tell us about an average day on the farm?
We head out to the chook caravans twice a day, which we move
every three or four days. At 8.30 we check the feeders, change
the water, and collect the eggs. We’ll head out again about 3.30 to
change the water and collect more eggs. We sort the eggs every
night after we’ve put the boys to bed.
Who else helps out on the farm?
We have two boys, Hayden (9) and Harry (18 months). Hayden
helps with changing the chooks water and on the weekends, he
loves helping dad out at the market. On the farm we have two
Maremmas, Casti and Sophie, who live with our chooks 24/7.
As they mature they bond with the flock and protect them from
anything that may harm them (mainly foxes). With the chooks
never locked up the dogs’ job of protecting them is vital every
minute of the day and night.
Tell us more about your chooks.
The chooks are allowed to roam on fresh green pasture all the time
as we move our chook caravans every few days. These are basically
mobile chicken coops so the chooks have shelter, somewhere
to roost, and somewhere to lay eggs. It also saves us time as we
only need to go to a central place to collect eggs. We feed them a
crushed grain feed. We add some garlic and crushed shell grit for
shell strength and wellbeing of the chickens. Our eggs come from
hens that range on fresh green pasture. It separates us from free-
range and equals happier hens and more nutrient rich eggs.
What makes Fleurieu Pasture Eggs unique?
We’re only a very small farm but unique in that we’re a pasture egg
farm. Nowadays, free-range can mean anywhere up to 10,000
hens per hectare. That’s one chicken per square metre. We stock
about 700 hens per hectare. We can run at a maximum of 1500
hens per hectare which is closer to the old accepted free-range
standards, but that’s just in case.
What exciting new developments do you have in store?
We’ll be bringing quail eggs to market soon, so keep an eye out.
We’re also working on building up our supply of heritage rainbow
eggs. We have a small range now but we’re lucky to find hens and
when we do they cost a fair bit. We’ve got our own incubation
processes but it’s a long process to breed them up. In future we
hope to bring eggs in shades of brown, light green, lark, olive, and
even blue eggs!
Meet
MICHAEL DAVIESfrom Fleurieu Pasture EggsWritten by Michael Genrich
- 7 - FLEURIEU FORAGER - SPRING/SUMMER 2017
Winemaker James Hamilton decided during a surf trip to Portugal
with his family in August 2015 that it was time to start using grapes
from the family’s Kuitpo vineyard, planted by his father David in
1997, to produce wine under his own label. After 10+ years making
wine for some of South Australia’s best-known wineries, James
had been itching to make his own interesting, low intervention
wines that would showcase the versatility of the Southern Adelaide
Hills wine region. Named after a long-running joke with his sister
Zoe, Golden Child Wines was born in vintage 2016.
Tell us how you first got involved with wine making/horticulture?
I grew up in Willunga so was always surrounded by vineyards/
wine with McLaren Vale so close. Dad bought some grazing land
at Kuitpo in the Adelaide Hills in 1997 and planted some grapes. I
spent my school holidays helping plant vines and putting in posts
and irrigation lines. I studied a BSc after school then did a vintage
at Coriole in 2004. I fell in love with the winemaking process and
went back to Uni to complete Postgraduate studies in Oenology
(Winemaking). I worked several vintages in California after uni
before settling in SA.
Low intervention wines – tell us about that?
Wine, like most products, has become mass produced and
heavily manipulated to achieve large volumes at a low cost. We’re
stripping things back and using sustainable viticulture and low
input winemaking to make wines that reflect our vineyard. Hand
picking, using low amounts SO2, bottling our wines unfiltered and
not using animal products are some of the techniques we use
during the winemaking process.
JAMES HAMILTONIESfrom Golden Child Wines
What surprises you most about working with seasonal grapes and
the wine making process?
There are always surprises, but that’s why we love it! Every year is
different. Low input viticulture and winemaking will showcase the
strengths (and weaknesses) of each vintage. Large volume wine is
heavily manipulated to achieve a consistent product year in and
year out. This is the antithesis of what we are about.
What do you wish other people knew about wine making?
I wish they saw the 4am starts and eighty-hour weeks during
vintage, not to mention the obsession most winemakers have with
improving their products and their thirst for knowledge. It really is
an obsession - and lots of hard work. Laying awake at 2am thinking
about a blend or a new variety I want to plant - my beautiful wife is
very understanding.
What are you most excited or passionate about in your business?
I’m loving that Alanna is getting more and more involved with the
business and I love that I only make wines from grapes that Dad
has grown himself. I’m hoping we’re building something that we
can one-day pass onto our kids. I love educating people about
wine and I’m excited with the shift in attitude towards small wine
labels. People want to buy local, they want to support genuine
family businesses and they are conscience of putting things into
their body that are heavily manipulated or have lots of additives.
This movement is not only happening in wine, it’s apparent with
food, coffee and a host of other products. It’s an exciting time to
be a producer and a small business.
- 8 -www.willungafarmersmarket.com.au
How did you become involved in the market?
I grew up in McLaren Vale so I’d known about the markets for
a long time. A friend of mine’s wife runs a stall at the market.
They encouraged me to apply for a place at the market and
a scholarship, and I was successful! The 2017 Young Farmers
Scholarship from WFM and the Mount Lofty Ranges Natural
Resources Management Board helped me to set up my farm and
Tara and I started coming to the markets a few Saturdays ago. We
sold out by 8.45 at our first market and by 9.15 at only our second
market!
What kinds of mushrooms are you bringing to market?
At the moment I’m doing a mixture of shitake, blue oyster, king
oyster, and pearl oyster mushrooms. I’d like to bring mushrooms
called Lion’s Mane which I’ve never seen in Australia before, and
“Chicken of the Woods”, it looks like a big chicken schnitzel!
What got you interested in mushrooms?
I studied honours in biotechnology and PHD in Environmental
Health and Microbiology. I was at Flinders Uni and started
researching fungi and their ability to break down herbicides and
pesticides in soils. Many modern industrial and farming practises
produce a range of waste products that currently are not well
utilized in other processes. I believe that the conversion of
underutilised waste streams by fungi into foods and medicines to
be a key to many of our future farming systems.
Why did you decide to start your mushroom farm?
There wasn’t much interest in what I was doing with mushrooms
at uni, but so many people were asking if they could buy the
product. Tara (my fiancé) was really supportive and interested and
told me to just start farming. There was so much interest out there
in the food community. I created a business plan and here we
are. The Willunga Farmers Market community has been so warm
and welcoming! South Australia currently imports almost all its
gourmet mushrooms, leaving both consumers and chefs unable to
source locally grown speciality mushrooms. I would like to satisfy
this gap in the market and provide a sustainably grown, delicious
and exciting product whilst raising awareness about fungi in the
Australian landscape.
MICHAEL TAYLORESfrom Primordia MushroomsWritten by Michael Genrich
Meet
- 9 - FLEURIEU FORAGER - SPRING/SUMMER 2017
SALT AND PEPPER OYSTER MUSHROOMSA great way to use oyster mushrooms as unlike squid, oyster mushrooms will hold their texture without going
tough and rubbery.
Ingredients:
White or blue oyster mushrooms, 500-1000g Plain flour, 1 cup
Salt, teaspoon Pepper, half teaspoon
Cumin, teaspoon Ground coriander, teaspoon
Chilli powder, teaspoon or to taste Two eggs
Enough oil to shallow fry.
Take white or blue oyster mushrooms of any size; large mushrooms can be left whole and
just about become mushroom schnitzels whilst smaller or torn up caps are much more
like salt and pepper squid. Combine spices and flour and spread evenly on a plate and
whisk eggs in a bowl to make an egg wash. Begin heating oil to frying temperature.
If mushrooms have been taken straight out of the fridge, they may accumulate a little
moisture from the air. Gently dry mushrooms with a paper towel and cut or tear them into
the desired size then evenly coat them in the egg wash and coat in spiced flour mixture.
Place coated mushroom pieces into the hot oil and fry until golden brown. Remove from
oil and allow to drain on paper towel. These are best served hot and fresh. I like to use
them on top of a stir fry or as appetizers, or if using large whole mushrooms as the main
course themselves served alongside fresh salad greens with a lemon or balsamic dressing
to balance the frying flavours.
What’s a mycologist?
In the same way that bacteriologists study bacteria, someone who
studies fungi and is a fungi expert is called a mycologist.
Tell us a bit about the mushroom farm.
I converted an unused twin garage where I live in Aberfoyle Park
into two temperature controlled rooms. One is a room designed
to mimic spring/summer conditions where the fungi colonise
the growing medium and grow for a few weeks. Then they’re
transferred into the other room which simulates cold and wet
winter conditions to fruit.
What does an average day for a mushroom farmer involve?
I’m always shredding papers and coffee grounds into buckets to
make the growing medium. Normally I’ll do a day of lab and tissue
culture. I usually do it first thing in the morning when I haven’t
been outside and covered myself in environmental spores and
stuff. I’ll grow a tissue culture in a petri dish and use this to make
the mushroom “seeds” which I feed mostly grain. This’ll grow a
little two kilo jar of colonised grain, that takes about a week. I’ll
do one day a week of cooking all the substrates. Another day I
prepare all the growing buckets and put them in the incubation
room to colonise, this takes about three to four weeks. Then I’ll
pop the buckets into the fruiting chamber and it takes about a
week for mushrooms to pop out.
Who helps you out around the farm?
Quite a few years ago I was doing my PHD when Tara came in to
the lab and was one of the few people interested in fungi. There’s
not a lot of academics who know anything about mushrooms.
Tara plays a massive role helping me out behind the scenes and
reminding me I’m not crazy!
My dad is a carpenter and he helped me build all the structures in
here. I can see why he wanted me to do all the putting of nails in
while he did the cutting. I smashed my finger-tips so many times!
He said that’s why you’re the apprentice! Thanks Dad!
Tiny Pete is a little wild rabbit we found eating Tara’s parent’s
veggie bed and we’ve grown a little forage patch here for him. He
and Puszka the cat (polish for tin-can) always come over to see
what I’m doing but they don’t have long attention spans!
What kinds of mushrooms interest you the most?
May favourite mushroom to eat is fresh shitake but there’s some
interesting mushrooms out there. I’m interested in native fungi and
using logs colonised with it to regenerate depleted environments.
I like the orange peel fungus (Aleuria aurantia) which hisses when
you blow on it and the Ghost Fungus (Omphalotus nidiformis),
which glows bright green in the dark!
What does the future hold for Primordia Mushrooms?
We’ll be taking a couple of weeks off to ramp up production. The
set up was a bit slow to start with and I could initially only cook
about eight buckets of growing medium at a time. I’m building a
bigger cooker so I can produce about 40 buckets of the medium
per cook. I’m looking at enoki mushrooms to grow small batches
for chefs and restaurants on an on-demand basis.
- 10 -www.willungafarmersmarket.com.au
Carrot & Fennel SaladA RECIPE FROM UNIQUE TREE PASTRY & CO
This is a quick & easy seasonal salad that uses lots of market produce and can be served warm or cold. It will keep in the fridge for 4 days
if kept in an airtight container.
Add the couscous to just boiled stock and simmer for 10-15 minutes until cooked. Add a
little more stock if you feel the couscous is beginning to turn gluggy. When cooked - it has
a soft feel & the centre is opaque - tip into a drainer and rinse with cold water. Set aside.
Peel, top and tail the carrots and cut into quarters lengthways. (approx. 5 cm pieces) Put
carrots into a pot of cold water and bring to a boil, reduce to a simmer and cook until just soft.
Drain the carrots and put into a roasting tray with olive oil and seasoning, put into a 180
deg oven uncovered.
Remove the Fennel fronds and stems (save the smallest fronds for garnish). Wash well.
Slice thinly.
Combine fennel with olive oil, salt, pepper and a good squeeze of lemon juice. Cover
with foil & place in oven. The fennel will cook faster so watch carefully. When it becomes
opaque & the edges slightly browned remove from oven & let it cool.
In a screw top jar put the olive oil, lemon zest & juice, chilli slices, salt & pepper to taste.
Replace the lid shake well, taste, adjust the seasoning.
When ready put the carrots, fennel, raisins & couscous into a bowl hand mix, then mix in
the dressing in small splashes until it tastes great. Garnish with torn coriander, the little
fennel fronds and pan browned lemon slices.
1
2
3
4
5
6
7
Salad
250g Heirloom Veggies Stubby Carrots
2 small Virgara Fennel
100g McCarthys Flame Currants
1 small lemon sliced & pan browned
for garnish
170g Pearl Couscous
300ml Vegetable stock
Dressing
1 large Fat Goose Lemon - zest & juice
2 good slugs of olive oil
1 large red chilli
Herbivorous Coriander - for garnish
Salt & Pepper to taste
- 11 - FLEURIEU FORAGER - SPRING/SUMMER 2017
Lucy Chan and Nat Wiseman -
Inspiring Young Farmers
Written by Michael Genrich
Lucy and Nat are symbiotic business partners
who both agree that living on the Fleurieu is
the most beautiful place in the world. Lucy’s
dog, Banjo, a four year old rescue dog wags
his tail in approval. ‘He always gets excited
on farm day’ Lucy tells me.
Lucy and Nat run Village Greens of
Willunga Creek, a small-scale market
garden on land in the Aldinga Arts Eco
Village. They are grateful recipients of the
Willunga Farmers Market inaugural Farming
Development Grant. ‘No other farmers
market is doing what they’re doing’, says
Nat. ‘It’s awesome - we’re so grateful for
their support.’ The grant is also supported
by the Adelaide & Mt Lofty Ranges Natural
Resource Management Board.
They tell me the Willunga Farmers Market
support and education is invaluable. Sales
to the local community provide one third
of Village Greens. They also acknowledge
the network connections Willunga Farmers
Market has made possible with other
growers through events such as open days,
field producer days and long table dinners.
The Farming Development Grant enables
them to build a new greenhouse. This
gives them the ability to extend their
short (outside) growing season and fulfill
a need for locally grown products such as
tomatoes and capsicums.
Village Greens customer base is varied.
As well as the Willunga Farmers Market
they supply to the Aldinga Arts Eco Village,
local wineries, online customers and a
few high-profile restaurants. Chianti Head
Chef, Toby Gush, loves their fresh produce
so much that he requested Chianti be
supplied with all their fennel!
Both Lucy and Nat worked in very different
industries prior to meeting. Lucy, 37,
completed an eco tourism degree at
Flinders University and worked as a tour
guide in the Lamington National Park in
Queensland. With a keen interest in food
ethics and home gardening, Lucy wanted
to live in a sustainable community and
moved to the Aldinga Arts Eco Village ten
years ago. Inspired to study a permaculture
design course, she worked on a project
to turn land in the Eco Village Farm into
a productive space for market gardens.
During research she visited a small urban
farm called Wag Tail and it was there she
met Nat.
Nat has a degree in science and planning,
with a strong interest in environmental
politics. Nat volunteered at the Food
Forest in Gawler where he fell in love with
growing vegetables. It was such a contrast
to his lifestyle at the time. This had an
impact on him such that, five years ago
at the age of 27, he travelled to Gunderoo
in New South Wales to complete a farm
internship at Allsun Farm, a successful
small-scale organic vegetable farm.
Nat returned to Adelaide and co-founded
a small urban farm called Wag Tail but was
always on the look out for land. Meeting
Lucy was serendipitous - the idea for
Village Greens was born. Lucy is the all
rounder in their business, with strengths
in networking and communication
while Nat’s background in planning,
management and farm experience
combine to create a formidable team.
Lucy is motivated by supporting small-
scale farmers and loves being able to
provide their customers with nutritious
veggies. Nat admits that, although initially
he was motivated by worries of climate
change and fossil fuels, he is now more
motivated by being in a position to
champion small-scale sustainable farming,
and ‘showcase farming as a viable career
choice’ to inspire young people. This is part
of a broader global movement to provide a
more balanced view of life he tells me.
2017 continues to be a big year for Village
Greens of Willunga Creek with a doubling
in field production and a new tractor. A
larger packing shed and the greenhouse,
enabled by the Farmer Development Grant,
is instrumental in moving them forward.
VILLAGE GREENS
- 12 -www.willungafarmersmarket.com.au
Lara’s kindness to bees and respect for nature is such that she is
custodian to a large area of pristine land in the northwest region
of Kangaroo Island, rich in Mallee, Melaleuca and Tea Tree. Her
small, sustainable beehives live on this unspoiled land full of native
vegetation. Bush Organics is Lara’s collaboration with nature. She
produces organic, naturally harvested raw medicinal Ligurian Bee
honey and uses this in her handcrafted medicinal and botanical
body products, hand spun honey and beeswax candles.
Working with the award winning Wild Harvest Olive Oil, Lara
chooses to use their handcrafted olive oil in her body products.
Wild Harvest Olive Oil’s Phil Mather harvests olives from wild
trees and relinquished groves in the Fleurieu and throughout
South Australia. This form of harvesting helps protect the native
vegetation and ecology. His wonderful olive oils are unfiltered and
pressed within two days of harvest, enhancing their flavour.
Bush Organics was born when Lara created her original product,
Calendula Salve, to heal and nourish her baby daughter’s skin.
Jeannie, now 8 years old, was born on Kangaroo Island and is
an integral part of the family business. She loves interacting with
customers at the Willunga Farmers Market each week and delights
in telling me, ‘Our honey tastings are very popular with children’.
Lara is ‘overwhelmed by the genuine friendliness of community’ at
the Willunga Farmers Market and loves to support the community
herself. She says Jeannie is also involved with the beekeeping,
especially at harvest time.
FOLLOWING THE BEESWords by TANIA PAOLA | Photos by ROSE AYLIFFE
First and foremost, Lara Tilbrook is an environmentalist. She is at her happiest when surrounded by nature
and loves discovering what flowers bees are foraging and looking up different plant species. Also a talented
artist, Lara’s ‘National Treasure’ made of banksia leaves and recycled copper was highly commended in the
2012 Waterhouse Natural History Art Prize generating awareness of environmental issues affecting the Island.
In August, Willunga Farmers Market were the proud recipients
of an Environment Grant from the City of Onkaparinga.
In partnership with Peats Soil & Biobin Technologies, we now
have a BiobiN installed at the Market. The patented BiobiN®
System was developed by Peats Soil and Garden Supplies Pty
Ltd, an innovative and leading recycler of organic material
in South Australia. BiobiN® systems are designed for the
growing need to provide an on-site solution to manage the
large amounts of organic and wet materials otherwise being
sent to landfill.
This will result in significant waste reduction from the weekly
Farmers Market. Neighbouring businesses will also have
access to the BiobiN, including Pizza Kneads and LeMistral.
Environmental benefits of BiobiN® include composting
organic/wet waste into a valuable product, diverting green
waste from landfill, reducing transport costs and greenhouse
gas emissions. In landfill, organic material breaks down
to produce methane, a greenhouse gas 22 times more
potent than carbon dioxide. Methane is released into the
atmosphere from landfill sites.
Where will the collected material go? The organic material
will usually go to an organic recycling facility. Here, it will
be processed into quality compost and mulch products…in
fact, it will most likely end up in a garden vegetable patch
or growing vegetables you will buy at the Willunga Farmers
Market!
Coupled with the arrival of coffee
“Keep Cups” for Willunga Farmers
Market shoppers, further plans to
reduce plastic usage and the BiobiN
installation we are excited to be
making some positive inroads toward
the reduction of waste from the
Market. Smaller “wheelie” bins, with
compostable liners will be placed
throughout the market providing
shoppers and stallholders plenty of
access and a message of “if it didn’t
grow it doesn’t go!”. Plans to hold an educational workshop
at the market in conjunction with Peats Soils and The City of
Onkaparinga Waste Management team are underway.
Harvest time on Kangaroo Island runs
from September through to Autumn
and Lara tells me, ‘it’s like being in
another world - mesmerising and
timeless - each harvest is different, its
own micro universe’. Her beekeeping is
a completely natural
process, in harmony
with nature. She
uses no chemicals
and the hives are
coated only with
beeswax. The honey
is completely raw,
unheated and lightly
sieved. ‘This is the
best way to hold
the enzymes and
all the medicinal
goodness’, says Lara.
As a child growing up in Belair, Lara
recalls her love of exploring the land
and happy memories of family holidays
on Kangaroo Island. After completing
a Bachelor of Design, Lara became
a goldsmith. This
led to a decade of
success in London,
crafting custom
made jewellery.
Trade shows took
her around the
world but Lara
missed the peace
of the bush she
experienced in
earlier years.
Returning home
12 years ago, Lara
settled on Kangaroo
Island and realised she had an intrinsic connection with bees and
honey. She loved making honey cakes and had a family tradition of
sending her Dad jars of honey on her travels. Lara points out the
‘liquid gold’ correlation between her early years as a goldsmith and
the exquisite honey she loves to create.
Bush Organics has just released their premium range of honey
with bush flavours from Lara’s own property. Other exciting new
products in the pipeline include beeswax pillar candles that burn
up to five days and a medicinal honey mead with native currants.
WAR ON WASTE
- 14 -www.willungafarmersmarket.com.au
Each week the familiar yellow truck of
Wes Hart makes its way into Willunga.
Wes’s children Chantel and Leigh along
with granddaughters Alyssa and Dakoda
join him to share the load on market day
and serve the WFM faithful with their
fresh produce. Potatoes, cauliflower and
broccoli are the first to fly off the Harts stall
but there is plenty more to choose from
and plenty more to the story.
The Harts 165-acre farm is located near
Meadows, just 25kms from Willunga which
they purchased 37 years ago. Initially
bringing just red and white potatoes to
the market when they commenced back
in 2002, the stall has expanded to various
potato varieties and a wide range of
fresh vegetables. The joy of selling their
produce direct to customers, and tiring of
dealing with the large supermarket chains,
Wes was keen to see the development of
more Farmers Market locations in Adelaide
and was delighted to say goodbye to the
wholesale game altogether when the
Adelaide Showgrounds Farmers Market
commenced in 2006. The workload has
of course increased an enormous amount
over the years however the philosophy of
Wes’s late wife Carmel lives on – aiming to
always please their customers and NEVER
missing a market.
A typical week for Wes includes picking,
fertilising, planting and irrigation during
Spring with the family helping to pack and
prepare for the market each week. A day
off is rare, and on a recent opportunity
Wes took some time out and visited the
Strathalbyn Show – to look at tractors of
course! The Harts are proud to be part of
the Willunga Farmers Market and seeing
the life it brings to the Willunga community
every Saturday morning.
HART’SVEGETABLES
DOOBEE HONEYContinuing our #waronwaste, DooBee
Honey are now stocking Beeswax Wraps –
a great range of sizes including bread bags!
Grab yours at the market, get wrapping
and start saving.
KERRIE’S CHERRIESWith great chilling hours over the winter, the fruit set on the Cherry trees is looking strong.
We’ve got great growth on our Raspberry canes and looking forward to many weeks of fresh
raspberries straight from the cane to our customers. We’re excited to be heading into the
season and serving everyone again. Pete & Kerrie, Kerrie’s Cherries
FRIENDS & NEIGHBOURSI am Tall Poppy & Willunga Pharmacy –
are now offering discount to WFM
members every Saturday! See in store for
details and look out for other WFM offers
along the High Street
Battle of Bosworth –
Battle of Bosworth makes single vineyard,
organically grown wines from their
family vineyards located in McLaren Vale.
Established in 2001 by Joch Bosworth &
Louise Hemsley-Smith they make wine
with flavour, texture purity and balance,
that best express the unique characteristics
of their foothills site. Joch and Louise are
great supporters of the WFM, so drop into
their Gaffney Road, Willunga cellar door on
your next visit and tell them we sent you!
Wirra Wirra WFM members offer!
2 complimentary glasses of wine with any
Harry’s Platter purchase! Present valid
membership card when ordering. Valid
until 30.11.17
Devour Willunga
2017 AUSTRALIAN FOOD AWARDS
GOLD, SILVER & BRONZE
for WFM Producers!
NAJOBE BEEF
BIG SISSY
Gold Medal – best branded beef,
Bronze Medal – best branded lamb
and Bronze Medal for best branded
pork. Najobe are also a nominee for
Australian Farmer of the year.
Long term WFM stall holders Matchett
Productions & Big Sissy Foods is
celebrating after winning Gold, Silver
and Bronze medals for their Big Sissy
Foods products, ‘Dirty Harry’, ‘Holy
Ghost’ & ‘Beetle-juice’ in the Pantry
Goods category.
Congratulations and we are proud that
you choose to be part of our market
community.
Wilmark Awards – 16 November 2017
2017 Willunga Farmers Market Wilmark Awards – celebrating the fantastic stall
holders and produce of the Willunga Farmers Market. The annual awards are an
opportunity for shoppers to vote for their favourite producers across a range of
fields. In return WFM producers also vote for their favourite shopper as a way to
say thank you for being strong supporters of the market. Hosted by The Kitchen
Door @ Penny’s Hill Winery. 6pm $45 per person including dinner and local
wine. Tickets available via https://www.trybooking.com/SJJH or at the Market
Information Stall.
- 16 -www.willungafarmersmarket.com.au
A huge thank you to everyone who participated. With each and every post, you help
us to spread the word about how great our market is and all that it has to offer.
It could be your favourite food, stallholder or scene – share the moment that
surrounds you on a typical market day with us to enter our Spring / Summer
competition. Winner will be announced in the next issue of the Fleurieu Forager.
Be Social
#myWFMmomentShare your Willunga Farmers Market moments with us to WIN your very ownannual membership!
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1 | THE WINNER gracefr - A cute morning out with Buddy and my curly #myWFMmoment
2 | worlds.worst.permie - Organic life. #bugapproved #pesticidefree#willungafarmersmarket #myWFMmoment#rainbowfood thankyou @heirloom_harvest
3 | myseasonalkitchen - Our fresh, local, and yummy haul from @willungafarmersmarketthis morning! @littleacrefoods@fleurieu_milk_company@fromhumblegrounds #alndafarms@les_deux_coqs #mywfmmoment#supportlocal #supportourfarmers #buylocal#willunga #fleurieupeninsula #southaustralia#lovewherewelive
4 | thestudiointhevines - Stowaway @willungafarmersmarket #myWFMmoment #freshisbest #ichoosesa
5 | dressedincopper - Hello S P R I N G! Suns out, the blooms are beautiful + the produce is fresh at the @willungafarmersmarket this morning
We are thrilled to announce that the winner of
our competition for winter is
@gracesfr Congratulations!!
Follow us Facebook.com/willungafarmersmarket
Instagram.com/willungafarmersmarket
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So found some amazing mushrooms this morning at the @willungafarmersmarket blue
oysters and king oysters it is about time that this sort of product made it down here!! I can’t
wait for a larger assortment!! @primordiamushrooms some amazing flavour comes out of
these mushrooms!! Some lovely asparagus also from @mccarthysorchard and could never
forget @heirloom_harvest every weekend I stop to see these guys and I”ll keep going back!!
Thank you to all at the Willunga markers keep up the amazing stuff!!
What the Chef Said Ryan Callaghan – wine region chef looking at making his mark! Au Pear | Restaurant
@ryanjamescallaghan @aupearrestaurant
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