|Monday, 24 August 2009 11:43|
Farmers' market leaders from Australia, New Zealand, the USA and Great Britain meeting at the 3rdNational Australian Farmers' Market Conference in Victoria this week, pledged today to establish and uphold standards for farmers' markets and to create a platform for the exchange of information and best practice that will support the global, sustainable development of the farmers' market movement.
FARMA's Gareth Jones was among the speakers at the conference. Others included Richard McCarthy from Crescent City farmers' market in New Orleans, USA, whose experiences with Hurricane Katrina four years ago mirrored those of the population around Melbourne during 'Black Saturday's' forest fires last summer.
Friday, August 28, 2009
Tuesday, August 4, 2009
The enduring memories of our childhoods often come back to haunt us, that of cabbage being boiled for hours and the kitchen smelling of sulphur and a grey soggy mess appearing on the plate. We would be served this unpleasant texture one night, stir fried the next night and then even in the school lunch box the next day if it was not consumed (and mums and dads wonder why it is not consumed!). We were told as children it would keep our hair shiny (and?) and if we did not eat all of our vege we would not get any pud (we did not have pudding very often then)
It is a common fact known to the Greeks, that grape vines, source of wine, do not flourish when grown near cabbage. The Greeks converted this agricultural knowledge to myth, the myth told of the god of wine, Dionysus, who wandered to Thrace accompanied by his loyal followers . Threatened by Dionysus arrival, Lycurgus captured both Dionysus and all the Bacchae. To revenge this action, Dionysus had Lycurgus driven mad. Not in his right mine, Lycurgus mistook his son for a vine and cut his son to pieces. Learning what he had done, Lycurgus wept, and from the tears that fell to the ground sprang cabbage.
It is interesting that the Egyptian Pharaoh used to consume immense quantities of cabbage before setting out for a night of merriment and drinking. They believed that consuming the cabbage gives them freedom to drink more alcoholic beverages without fear of its adverse side effects. This ideology still stands today, with people still practicing the use of cabbage cooked with a bit of vinegar as a cure for hangovers.
This may explain why Alister sells so many cabbages at the market, it could explain why my hair is not shiny and it could be the reason why there are not many cabbage growers in the Marlborough region. It could just explain that while you cant force little kids to eat their cabbage the first night the fear of getting it as left over three days in a row is far greater than any smack as part of good parental correction
BRAISED RED CABBAGE
200 G ONIONS (THINLY SLICED)
1 TBSP CRUSHED GARLIC
800 G RED CABBAGE
200 G BROWN SUGAR
200 MLS WHITE WINE VINEGAR
200 MLS RED WINE
1 TBSP SALT
1 TSP BLACK PEPPER
METHOD:THINLY SLICE RED CABBAGE REMOVING ANY THICK STALKS - PUT ALL INGREDIENTS INTO STAINLESS STEEL POT AND BRING TO THE BOIL - REDUCE TO A SIMMER FOR 45 MINUTES UNTIL THE LIQUID HAS REDUCED