New Brighton Farmers Market | Community organisation

New Brighton Farmers Market

Phone: 02 6677 1345

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25.01.2022 Farmers market goodness on a plate! I love nothing more than throwing in blueberries into all my salads. What’s your favourite way to ear blueberries? #locallygrown, #farmfresh #newbrightonfarmersmarket #northernriversfood #byronbayfoodie

23.01.2022 KNOW YOUR FARMER: Tim Stone, Grumpy Grandma’s Olives & Olive Oils: If you've been shopping at the market for a while, you’ll remember Denyse Hodgson, aka, Grumpy Grandma, the no-nonsense lady with the BEST olives. She and husband Alan retired a few years ago, but to the relief of their many loyal customers their stall and products remained. Rosebank couple Tim Stone and Lynne Ziehlke took on the business, and have stayed true to the formula that made it so successful, usin...g the same methods and processes as their predecessors to make the delicious olives, olive oil and olive products Grumpy Grandma’s is known for. Tim, a former TV producer, says he and Lynne were thrilled when the chance to buy the business arose. ‘We’d been coming to the markets for ten years and knew exactly what the product was, so we saw it as a great opportunity.’ Tim also saw it as a way to spend more time on the property he and Lynne moved to a decade ago. For the first five years he had continued to commute to Sydney for work, and says getting on the plane each week became more difficult as time went on. ‘It was such a shame to have to leave every Sunday,’ he said. Their Rosebank farm is now Grumpy Grandma's headquarters, home to Tim and Lynne’s olive grove, and the place where the magic olive curing process happens. Unlike mass produced commercial olives, which are often processed using lye, or caustic soda, Grumpy Grandma’s are cured using just salt, water, vinegar and fermentation. It’s a slower process, but one which results in a much better flavour. The farm is also where Tim and Lynne make other goodies like wood-smoked olives and their incredibly moreish semi-dried olives. Tim says he loves farm life, and being at the farmers markets every week. ‘What better place to work - you've got music, sunshine, everyone's outdoorsbeing part of the community has been absolutely fantastic.’ . #localfarmers #localfood #olives #naturallyfermentedolives

21.01.2022 Have you visited Rebecca at the Playing with Fire native food stall? Rebecca joined us late last year and we’re thrilled to have her products at the market. Rebecca became interested in Australian native foods about 20 years ago, after she stumbled across some native raspberries in the bush, and wondered why she’d never heard of them before. ‘I didn't even know we had native raspberries. I had no idea at all,’ she said. ... ‘I thought: ‘Why can't I buy these in the shops?’ Rebecca says Australia is home to more than 6000 native food plants, - and although there has been a growing awareness in recent years - most Australians would still struggle to name more than a handful. ‘Locally there’s a fair amount of knowledge, but when I go into a city, it’s still like ‘what is that?’ she said. It’s a shame really, because aside from the tastes we’re missing out on, native foods have some hugely impressive nutritional and functional benefits, many of which are only just being recognised, Rebecca says. Rebecca’s stall is the perfect place to explore some of the incredible flavours, aromas, colours and textures of Australian native foods. There are seasonal local rainforest fruits like Finger Lime, Davidsons Plum and Bunya Nuts, along with as teas, jams, sauces, honeys, dried fruit powders (great in smoothies), cordials, spices, teas and native food plants for your backyard. You’ll find Rebecca at the market every Tuesday, near Summit Organics and Woodland Valley Farm. #australiannativefood #fingerlime #wattleseed #davidsonplum #kakaduplum #lemonmyrtle #anisemyrtle #strawberrygum #localfood

18.01.2022 He may be 70, but local coffee grower Bob James isn’t thinking of retirement any time soon. The Myocum farmer, who has been part of the local farmers markets for almost 20 years, says he looks forward to his weekly outings. 'It’s always interesting coming to the markets,' he said. ... Locally born and raised, Bob started growing coffee after a career driving trucks and buses. He and wife Marlene planted coffee trees on their farm in the 1990s. By the early 2000s, they’d joined Byron, and then New Brighton and Mullumbimby Farmers Markets, where they sell their bags of roasted coffee beans, as well as their coffee by the cup. Aside from the roasting of the coffee beans - (and the picking, which he admits he finds a little hard these days), Bob is hands on in every step of getting the coffee from farm to cup. After they are hand picked, the ripe coffee cherries are delivered to Bob’s shed, where they are pulped, fermented, sun dried, then bagged and aged for 4-6 months to mature and develop their flavour. The final step is roasting, which gives Bob’s coffee its distinctive full flavour. Bob has his coffee roasted fresh at a roastery in Rosebank every few weeks to either dark or extra dark: 'The extra dark is roasted longer which draws more oil out of the bean and gives you a stronger flavour,' he said. The whole process is documented in a little book of photos that Bob brings to the markets each week and displays on his stall for his customers.

18.01.2022 If you want to taste some of the incredible array of foods native to the Northern Rivers, a visit to Rainforest Foods at the Mullum and New Brighton Farmers Market is a must. Tangy Davidsons Plum sauce, riberry jam, finger lime marmalade and lemon aspen jelly are among the delicious native flavours on offer, along with macadamias, macadamia butter, and macadamia oil. The Northern Rivers most famous nut, the macadamia, is the star of the Rainforest Foods stall and they’re available in all shapes and forms. There are dry-roasted, honey-roasted and milk and dark chocolate coated whole nuts, however it’s the plain and simple natural, raw macadamia that remains Rainforest Foods' best seller.

17.01.2022 JJ Seafood will be at the market tomorrow morning. Be quick though as they always sell out early!

17.01.2022 Simple delicious soup using market produce - by the amazing Janella Purcell

16.01.2022 Another happy customer @summitorganics Posted @withregram @summitorganics Great market great produce great smile.

15.01.2022 Happy Australian Organic Awareness Month! A big shout out to all of our local certified organic farmers for the wonderful work they do: The Organic Avocado Kennedy Lane Farm Summit Organics... Organic Forrest Farm McMahon’s Apples Glenyce Creighton . Helping create healthy people and a healthy planet #AOAM2020 #organicfood #organicfarming See more

14.01.2022 The organic avo’s are back and we’re as happy as they are!!!

14.01.2022 Have you tried Dorper Lamb? Our stallholder, Warren Wiggins, of Local Dorper Lamb, describes it as ‘the Wagyu of the lamb world’ They’re the best eating lamb you’ll ever come across,’ said Warren, who runs the Local Dorper Lamb farm at Bexhill. Like Wagyu beef, the Dorper (an easy-care breed that sheds its fleece naturally) has a natural marbling in the meat, and this extra fat makes it more tender, juicy and flavoursome.... ‘A lot of farmers will put their animals into feedlots to get the marbling in. Dorper genetically have it, - so you don’t have to do that. Our animal are only grass fed,’ Warren said. Warren and wife Marina established their 80 acre farm in 2012 and have been selling their lamb at the New Brighton Farmers markets for the past four years. They also supply to restaurants including Elements of Byron and the Byron at Byron. Warren and Marina say Dorper has a uniform flavour and tenderness so you don’t necessarily have to seek out the cutlets, for example, because the leg chops are just as nice. At their stall, they sell all cuts including loin chops, cutlets, backstop, fillet, rump, legs, shoulders, ribs and shanks, as well as cuts to order from their customers. They also make preservative free sausages, rissoles, mince, lamb bacon and dog treats. Farming sustainably is a top priority, says Warren, and he employs regenerative agricultural practices such as rotational grazing. He also uses fermented seaweed to improve the health of the animals and the pasture. Warren says when the microbe-rich seaweed is fed to the sheep, it acts like a big shot of probiotic. It then makes its way into the soil via the sheep manure, with the microbes activating in the soil and helping the grass to grow. ‘When it rains, the results are amazing. The grass is just this rich dark green.’ . @localdorperlamb #locallamb #dorperlamb

12.01.2022 Ever bought a punnet of nice-looking strawberries from the supermarket only to find them watery and flavourless? Strawberries are delicate, so in order to stand up to the rigours of our modern food supply chain, they have to be picked slightly underripe. They don’t ripen any further once picked, which means they never get the chance to fully develop their sweetness. The best place to find a full flavoured strawberry these days (apart from in your own garden) is at the farmer...s markets. The drastically reduced transport time from farm to market allows the fruit to be picked when fully ripe and at peak sweetness . Local strawberry grower David Montgomery, of Monty’s, has been pursuing the perfect tasting strawberry for almost 30 years and as his customers will attest, he’s nailed it. He starts with organic rootstock, grows in organic potting mix and waters with pristine local spring water. The fruit is grown in a custom-made netted area on his property that he is constantly refining and improving to create the ideal growing conditions. He picks the day before market and is meticulous in his selection of fruit. On a recent visit to his farm, he asked us to taste two identical looking strawberries. One was beautifully sweet, the other nice, but not quite as good. A slight discolouration on the calyx was the cause of problem he explained, and said although many growers would sell this fruit, it would never make it to his stall. 'I want people to come back next week. So if I upset them in any way - and that can mean just one strawberry in the box that’s not quite right - that can mean the difference between them walking in next time or not walking in at all.' - Find Monty's strawberries at the market each week, near McMahons Apples and the ATMs. . #strawberryseason #localproduce #localfarmers

12.01.2022 Reward your gut with @suria_foods organic ferments, juices & broths "We use a zero-waste system from farm to product and customer, so nothing goes to waste, ever."

11.01.2022 This is Sarah, the woman behind the wonderful product that is Byron Bay Tempeh . Sarah and partner Luc started making their tempeh in 2011, when they realised there was a lack of vegetarian protein options available at the markets. It was popular from Day 1 and they’ve been with us ever since. Unlike traditional Indonesian tempeh, which is made with soybeans, Sarah and Luc make theirs with other legumes. There are three varieties - Chickpea; Split Pea and Brown Rice, and Fav...a Bean and Wakame (a type of seaweed) ‘We’re not anti-soy, we just wanted something different,' says Sarah. 'Vegetarian protein sources are traditionally soy-based - and it can be hard to find non-soy.' To make the tempeh, the chickpeas, split peas and fava beans are inoculated with a culture (that Sarah grows and harvests herself) and then fermented - a process that gives tempeh its distinct flavour, and its health benefits. 'Being fermented, it's a really good probiotic,' Sarah says. ‘The fermenting process makes it pre-digested so you can absorb the nutrients really easily.’ All ingredients, except the fava beans, are organic and locally Australian grown. SARAH’S TOP TEMPEH TIPS: For those new to tempeh, Sarah suggests trying it in a Tempeh Spaghetti Bolognaise (recipe in our stories today) which we can happily report was eaten by our picky child/teenage recipe testers . You can also use it in burgers, or fry then break up and sprinkle on salads (it’s like little crunchy croutons) for a protein hit. . To prepare, slice the tempeh, heat a generous amount of oil, then fry for about one minute each side. Sprinkle with some salt to balance the fermented flavour. . #localfood #nonsoytempeh #tempeh #vegan #vegetarianprotein #vegetarian #fermentedfood #meatfreemondays

10.01.2022 Artisan Pasta masters @woodlandvalleyfarm supplying our markets every week. Gluten-free options are available!

09.01.2022 We have some delicious #vegan #glutenfree brekkie this morning at the markets. @yummifyveganchef

08.01.2022 Did you know more than half of all cut flowers sold in Australia are imported? For roses, the figure could be closer to 90 percent, according to a recent ABC report. ‘I find it really sad’ says local grower and market stallholder Briana Atkin (pictured above), of Duranbah-based vegetable and flower farm, Jumping Red Ant.... ‘The quality of our local flowers is so much better’. The good news is, in the same way that we are becoming more conscious about our food and where it comes from, there’s a shift happening in the flower industry towards local and sustainable. With all that has been going on this year, demand for local cut flowers at the farmers markets has been particularly strong, says Briana. People are keen to support local business, as well as bring some beauty into their lives during a tough time: ‘Flowers make people happy,’ she said. Customers also appreciate the longevity of local flowers. ‘People are like - ‘I’ve still got your roses - they’ve been there for three weeks.’’ The next few months as we head into spring is boom time for local blooms, and Briana is especially excited about a new selection of striking proteas - South African and Australian natives - that will be on the stall this year. ‘We planted them in 2017 - they take two to three years to start flowering and now the first generation of them are just starting to come out in full force,’ she says. Also coming up on the stall is a flush of spring roses: ‘They’ve just been cut back so they’re fresh from new bushes. They’re at best at this time of year - the head size is huge and the cooler weather means the colour is popping.’ Other varieties on the stall in spring will be ranunculus, which come in a stunning palette of bold and vivid colours, anemones and pretty, delicate straw flowers. ‘The stall is going to look amazing,’ Briana says. #localflowers #springroses #proteas #ranunculus #anemones #strawflowers

08.01.2022 Such a cool looking vegetable... organic Romanesco at Kennedy Lane Farm this morning. #localproduce #inseason #organicproduce

06.01.2022 The heirlooms are here!! Be sure to pay a visit to Coopers Shoot Tomatoes this morning!!!

05.01.2022 Always another job to be done on the farm

04.01.2022 Merry Christmas and a Happy New Year from the team behind the markets! We hope you're all spending time with loved ones, enjoying good food and relaxing after what's been a massive year. We look forward to the fruits 2021 has to offer and seeing all your lovely faces in the new year. @mullumfarmersmkt @newbrightonfarmersmarket

04.01.2022 These strawberries and blueberries are delicious on their own. However, add a little bit of Woodland Valley Farm duck egg vanilla bean custard on tops and it's next level!!!

03.01.2022 Have you tried an #ohayo bowls? It’s a Japanese omelette and its super tasty!!! We have a fabulous guest Japanese chef, Ebi , cooking them up this morning from Ebi-ya

02.01.2022 @jjs_fresh_seafood are at #newbrightonfarmersmarket tomorrow!!!