Mullumbimby Farmers Market is simply an occasion not to be missed. It springs into life at 7am to 11am every Friday morning at Mullumbimby Showground, rain or shine. There is a huge range of fresh local produce, often picked that very morning.The Farmers become friends as they share hot tips and recipes. With live music every week, various workshops and events, the markets has become a bustling hive of activity not to be missed. .
Need a detox after all that Christmas/New Year partying? Try miso.
Elvina from Byron Bay Miso tells us this traditional Japanese staple is known for its ability to pull toxins out of the body, boosting your health and energy.
Miso is a fermented food, rich in probiotics, which aid digestion. It also contains complex B vitamins, iron, calcium and minerals and is high in antioxidants.
Elvina says she has always loved Japanese-made miso, but stopped eating it after the Fukushima nuclear accident. She decided if she wanted a miso she could trust completely, she would have to make it herself.
Elvina and Doug’s miso is made in the slow, traditional way, which means it can takes months or even years to make, but it also means all the goodness is retained.
Here’s a few tips from Elvina for enjoying your miso:
• Miso is a living food. To enjoy its full health benefits, don’t boil it, eg: in a soup, add your miso at the end when you’ve taken it off the heat.
• Spread miso on toast with avocado or with nut butter and honey for breakfast.
• Add it to guacamole: Mix 2 tsp miso with 4 ripe avocados, 1/2 cup lime juice , a clove of crushed garlic and some finely chopped tomato and onion (optional).
• In a salad dressing: Blend one cup of orange juice with 1/4 cup miso, 1/4 cup olive oil and 2 tsp grated ginger.
• Mix one tbsp miso into a cup of hot (not boiling) water for a healthy and energizing alternative to coffee.... show more
If you want to make your Christmas cheese platter a memorable one, you can't go wrong with the Bangalow Cheese Co.'s superb artisan cheese.
These guys are multi-award winners with an international reputation, and we’re thrilled to have them here with us at the Mullumbimby Farmers’ Market.
We recently had a chat with head cheese maker Rhys Burley, who gave us some tips for serving and enjoying your cheese:
• Always serve at room temperature, as this will bring out the texture and flavour. Let it sit out of the fridge for 20-30 minutes before serving.
• Vary the styles and textures of cheeses on your platter. Rhys says a good combo is the rich, buttery Tintenbar Triple Cream Brie, the Nashua Washed Rind, and a hard cheese like the Bangalow.
• Fresh bread, crackers, dried and fresh fruit, nuts and jams can all complement a good cheese plate.
• Don’t waste your rind. The rind on softer cheese can be eaten as is. Save the rind from your hard cheese and grate it into soups and sauces for extra flavour.... show more
Local Food Products, Markets Occur Every Friday Morning
Craft, Market, Speciality Food & Deli