PAGE 46 - “THE STAR�, Tuesday, April 30, 2013
150 and still fresh
THE Koonwarra Farmers Market will celebrate its 150th consecutive event on Saturday, May 4 at the Koonwarra Memorial Park.
The State Government has given the market a financial boost, which has allowed the completion of additional venue improvements to the Koonwarra’s Hall and Memorial Park. Market manager Rod Faudell said producers at Koonwarra had dedicated
themselves to bringing the freshest and best tasting produce to the region for the past 13 years. “There are some fantastic local artisans that have been here for five, 10, 13 years, and will make sure every purchase is just perfect. You can procure items for gifts as well,� Mr Faudell said. “The market’s producers prefer the simplicity, immediacy, transparency and independence of selling direct to consumers. Farmers and growers relish the opportunity to develop
Country COOKING WITH
Meg Viney A VOLUNTARY COMMUNITY CONTRIBUTION
Quinces, quinces everywhere at present. My neighbour has a tree, and, being a busy girl, has given the harvest to us. I was going to bottle them, in Fowlers jars, but I thought again. I find it interesting that food often goes in and out of fashion. When I was a young woman nobody used quinces – one could see an occasional tree with rotting fruit. In the markets, quinces were not evident. Recently quince paste has made a comeback - recipes on the internet and in books. I decided to research a way to cook it simply, and came up with a slow cooked method that prevents the inherent problem of burning the fruit/syrup. You will need a slow cooker. If you don't have one, go to IGA and get one - $30 – pays for itself in weeks, with cheaper cuts cooked long and slow... A note about pectin. Pectin is what 'sets' jams, jellies and pastes. It is found in the skin and seeds/pips of fruit. It can be purchased, but is better derived from the fruit itself.
this special relationship with their customers and cultivate consumer loyalty.� Mr Faudell said that eating locally and seasonally is good for both you and the environment, but keeping track of what to buy, where it comes from and how to get it can be confusing. “Shopping at Koonwarra’s Farmers’ Market, with its diversity and high quality, is the easiest way to ensure that what food you’re buying is local, seasonal and fresh,� he said. “The market is proud of its commitment to the Victorian Farmers Market Association as an accredited member. Being recognized by VFMA reinforced our
successful applications for government grants. “This organisation is the industry’s leading representative with 34 VFMA accredited farmers markets throughout Victoria. The VFMA leadership role ensures product authenticity, by eliminating the many ‘grey’ areas seen in non-accredited markets.� Mr Faudell said the accreditation meant shoppers could buy with confidence: “Knowing all the people who are stallholders are genuine farmers and producers, not wholesalers or resellers.� “The southern Gippsland region has a growing line-up of over 60 local growers and specialty food makers that
Fine produce: Koonwarra Farmers’ Market store holder Lena Giuliani shows off her renowned tomatoes and baby zucchinis.
Busy start to term Path push
By Sarah Vella
WONTHAGGI Primary School has been busy since starting Term Two. The school’s house athletics were held recently for Grades 3 to 6. Assistant principal, Vin Hally, said the sports day is all about maximum fun and participation.
“It is also used to help select our school athletics team who will compete in the South Coast Primary Schools District Athletics carnival in early May,� he said. On the first day of Term Two, staff and teachers had a professional development session, which focussed on teaching and learning. “The benefits of the
QUINCE PASTE 2 kg quinces 700gm raw sugar ½ cup lemon juice Peel and core the quinces – best to quarter them, then peel and remove cores. The core and skin have lots of pectin, so save it and make a 'stock' with it: Place the skins and cores into a pot with 2 cups of water and cook, uncovered, over a medium heat, until well reduced. Strain the solids and keep the 'stock' to become the liquid in the paste. If it seems too much trouble, omit that stage, but it is quite straightforward. Place the peeled and cored quinces in a large bowl of acidulated water, (water with a few tablespoons of lemon juice), to prevent browning. Place this in the bowl of the slow cooker with the 'stock' (or 1 cup water) and the sugar. Cover and cook on low for 10 hours. The quinces will go a deep ruby colour. Once they are tender, remove the lid and cook for a further several hours until the liquid is reduced. Stir every few hours to ensure that the bottom does not caramelize. When you have a thick fruit and syrup mixture, remove to a large jug and puree with a Bamix. Decant to ramekins or small rectangular dishes – you are looking for something that gives you a paste that can be sliced. Serve with cheeses - salty sheep or goats milk cheeses/ pecorino/mersey valley/whatever you love, and a wafer biscuit. The paste can be kept for a long time in the fridge or freezer, but needs to be shared with friends.
operate in a network of not for profit, community operated farmers markets,� Mr Faudell said. “Beside Koonwarra’s accredited Farmers’Market there is Coal Creek held on the second Saturday of each month, Foster on the third Saturday of each month and the new Inverloch Community Farmers’ Market held on the last Sunday of each month. “Koonwarra’s Market is always looking for new producers with different produce. We can provide you with the knowledge of how to apply to Koonwarra’s market and get involved in this productive industry.� For further market information contact Rod on 0408 619 182.
Getting together: Rya, Lola and Matt give Dolphins Groups a big thumbs up.
training day will be fantastic for our student learning outcomes,� Mr Hally said. This year, the school has 25 Dolphin Groups, which is a whole school pastoral care program. “Every student and all of the education support staff are involved, every Wednesday for 20 minutes before assembly,� Mr Hally said. “The whole idea of Dolphin Groups is to help the students build relationships and networks with each other. “The program, which is in its second year, is directed by the Grade 5 and 6 students, who get together and plan their group’s activity each week. The students can use the gym, the library, the computer room or the playground for their Dolphin Group activity. “Because it is across the whole school, kids can come to school and know others outside of their own classrooms,� Mr Hally said. “The feedback so far has been great.�
Game time: Zara, Hamish, Euan and Tess had a great time in their Dolphin Group last week, which they spent in the computer room.
BASS Coast Shire Council is seeking community interest in extending a bike path at Inverloch. The path could be extended along Surf Parade towards Inverloch surf beach. Cr Jordan Crugnale has initiated an online survey to gauge community support.
A longer path would give more people the opportunity to walk or cycle, and may ease the traffic congestion. To take part, go to: w w w. s u r v e y m o n k e y. com/s/InverlochSurfParad ePathwaysExtension All personal details are confidential and will not be given to council nor published with survey results.
No mountain biking, say Prom friends THE possibility of mountain biking being permitted at Wilsons Promontory National Park has received opposition from a volunteer group.
Friends of the Prom oppose the possibility of allowing cycling on some tracks at Wilsons Promontory National Park –including one of the Prom’s most used tracks from the Telegraph Saddle carpark to the Lighthouse. The group said this track has branches to Oberon Bay and Waterloo Bay – part of the Prom’s well known ‘Southern Circuit’ – the round trip via Waterloo Bay, Refuge Cove and Sealers Cove. Whilst having no objection to the use of bicycles on the main road, or within the Tidal River camping area, the Friends of the Prom consider mountain biking is incompatible with the high pedestrian use of the Prom’s many popular tracks. Off road mountain bikes are the only kind of bicycles that could be used on the Prom’s rough gravel tracks. Parks Victoria’s David Petty said discussions are only being held and no formal proposals were mooted. The friends group said the danger of collisions and injury to walkers was obvious, and the essential staff supervision of such activity would put an unreasonable strain on staff resources. A trial of mountain biking in the national park using the Five Mile Road has been suggested, but the friends group believed this road was so different from the high usage tracks at the Prom that no legitimate conclusions could be drawn from such a trial. There is some past history of bicycles being permitted on the Five Mile Road, because it is a fairly boring seventeen kilometre walk to Five Mile Beach, only used by management vehicles and keen bushwalkers wanting to explore the remote north of the park. But there would be nothing to stop cyclists in this area also using the Millers Landing track, which was popular with family groups, or the link track to the Vereker Outlook Track.
ALL LEGAL WORK
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