Monday, 6 August 2012

Popping my Farmers Market Cherry!

Farmers markets are a great way to support local farmers, eat fresh seasonal produce, and cut down on the amount of km your food has travelled (aka "food miles"). There is also usually a great range of organic produce, and if not organic, at least the food hasn't had so many chemicals and pesticides used on it!

This weekend I ventured to St Kilda Farmers Market. It operates on the first Saturday of each month next door to the Veg Out Community Garden, located on the corner of Shakespeare Grove and Chaucer Street, St Kilda. And what a perfect day for a winter market! The sun was shining and there were so many people out enjoying it all!

There were so many stalls. From people selling free range and organic meat of all kinds (pork, lamb, beef and even venison), to fruit and vegetables, and even some delicious treats like a wonderful warming chai tea. I was pleasantly surprised to find that most of the fruit and vegetables were very reasonably priced, at the same or in some cases even lower than regular supermarket produce. And the taste was amazing. I took home some delicious pink ladies apples that were only $2.50/kg!

I purchased some pumpkin and leek to make some delicious sesame tarts. I have been waiting for an excuse to try this new recipe by Janella Purcell. She does lots of easy and healthy recipes, including dairy and gluten free and even lots of vegan recipes too!
Before riding home I decided to stop at St Kilda and enjoy the winter sun. Check out the action shot of the seagull!

Pumpkin and Sesame Tarts
2 1/2 cups brown rice flour
1 cup toasted sesame seeds
2 tbsp tamari or GF soy sauce
1/2 cup sesame oil
1 1/2 cups boiling water

2 cups of pumpkin, thinly sliced with seeds
Half a leek, thinly sliced
2 garlic cloves, crushed
Olive oil
Salt and pepper to season

Preheat the oven to 160 deg C. Lightly grease a muffin pan and set aside.

Mix together the flour and sesame seeds. Combine tamari, sesame oil and boiling water together in a bowl and mix into flour mixture slowly until a dough forms. Knead the dough until it comes together. Leave to rest under a dry cloth for 30 minutes.

Roll out on a lightly floured bench, and then use a pastry cutter or a glass to cut out circles about 10cm in diameter or to fit in the muffin pan. Place the pastry circles in the muffin pan and use additional pastry to fill any cracks.

Bake in the oven for 15 minutes or until golden.

Place the pumpkin and seeds on a tray and coat with olive oil and season with salt and pepper. Cook in the oven for 20 minutes or until soft. Sauté the leek and garlic until slightly caramelised.

Leek, pumpkin, goats feta and thyme. Delicious!
Layer the sesame cases with the garlic and leek and then the pumpkin. You are only limited by your imagination with these cases, so you can add whatever you like! I topped half with cheese and chives, and the other half with goats feta and thyme. Delicious! I even made some mini quiches with the left over pastry for breakfast with chorizo, spanish onion and red capsicum! I will definitely be using this recipe again- so easy!

1 comment:

  1. Yum! I love watching good cook bad cook whenever I randomly catch it...Janella has some fun recipes.
    Thinking about this crust next pie I try... Pies and I, we are not good friends, hehehe