Market Vision

A place where you can come in order to buy good quality, fresh produce. As well, it is a place where you can catch up with friends and have a social morning out in a relaxed, fun environment. The market is a community owned event run by a committee and is based on not-for-profit principles. Therefore, any money raised will eventually find its way back into the community.

Snow Pea Recipes

Green beans and Snow peas with hazelnut and orange zest
All the ingredients for this salad can be purchased at our next market


375g green beans
250g snow or snap peas
Zest of 1 medium orange                                      
2 tbls hazelnuts
2 tbls chives, roughly chopped                           
2 tbls olive oil
1 tbls hazelnut oil                                                
 Salt and freshly ground pepper


Preheat oven to 180degrees.  On a baking sheet toast hazelnuts for 10 minutes until fragrant.  Meanwhile, bring a large pot of unsalted water to a boil.  Trim  stems from the beans and peas, leaving the two separate.  With a clean kitchen towel, rub the papery skins from the toasted hazelnuts.  Roughly chop, leaving some pieces whole or in halves.

Blanch the beans for 3 – 4 minutes; with tongs remove to colander and rinse with cold water.  Return water to a boil and blanch the snap peas for one minute drain and rinse with cold water.

Toss the beans, peas with the oil, orange zest hazelnuts and chives.  Season with salt and pepper to taste.  Serve at room temperature.



Try out these inventive ways to make healthy, delicious snacks and impress your guests.       
 Arrange washed snow peas on large white platters topped with:
-          Cream cheese and smoked salmon – dill
-          Cream cheese and anchovies
-          Tomato Pesto
-          Cream cheese and sundried tomatoes
-          Beetroot tzatziki
-          Olive tapenade

Snow peas with beetroot tzatziki

Snow peas with cream cheese, smoked salmon and dill

Snow Peas with cream cheese, anchovies and dill

Snow Peas with Olive tapenade




Recipes curtesy of Denise Watts, Verandah Cafe

Photography by Pop Photography,
check it out on Facebook

Tzatziki
Ingredients:
2 cups plain Greek-style yoghurt
1 telegraph cucumber, peeled, halved, seeded
1 large garlic clove, crushed
1 tablespoon chopped fresh chives
2 tablespoons olive oil
1 ½ tablespoons lemon juice
Salt to taste

Method:
Place yoghurt in a sieve lined with muslin over a bowl and stand for 5 – 10 minutes to allow the excess whey to drain away. Place yoghurt in a bowl and discard the whey.
Meanwhile coarsely grate the cucumber and squeeze out excess moisture with your hands.  Combine yoghurt, cucumber, garlic, chives, olive oil and lemon juice in a bowl and mix well.  Season with salt.  Cover and place in fridge for a day before serving to allow flavours to develop.
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