The first bit of glorious news we have to share is the market is always on! We have had enquiries recently about whether the market is on in wet weather, and thanks to Nigel, we say, “YES,” because we move to inside the hall when the weather goes wonky.
Which brings us on to our second notice, which is a great big THANK YOU to Nigel the pastor at the Raglan Congregational Church on Stewart Street. He has been so welcoming to all of us at WEC and to all of the growers, and the public that come to support this mahi and this kaupapa. With such unpredictable weather this season, the church hall access has meant we can go ahead whatever the weather; this brings certainty and routine for all of us, a big sigh of relief.
And to finish up, we want to encourage MORE growers and MORE kai, in celebration of a resilient and flourishing Whāingaroa. So please, if you want to know more email Tania food@whaingaroa.org.nz and Tania can introduce you to The Growers Network and Grower’s Gatherings. It’s a cool group of people who share skills, knowledge, go on field trips, and give support to one another.
Feeling Hungry? Here is one of Katie’s Radically Local Recipes
BEACH BUMS POWER BURGER
This bean burger recipe is a great one for using garden glut, it scratches the junk-food itch, and showcases a number of sustainable-kitchen tricks
First preheat oven to 180.
Take two tins of canned beans (or ready to cook beans of your choice). This batch is chickpea & kidney. Generously season with paprika, chilli, rosemary, garlic, soy, honey/sugar and roast for 15mins.
In the same oven, at the same time, take another tray (or two!) of very finely diced veggies – grab a bargain at the Raglan Growers Market (zucchini, carrot, tomato, pumpkin, beetroot, brassica stalks – they all work in this recipe!) Season the same as above and roast for 20mins.
TOP TIP: do not salt the veggies until AFTER they come out of the oven.
Let it all cool down slightly whilst you chop one white onion very finely. Then find a big bowl, start to blitz the onion, veggie mix, and bean mix in a blender. It will likely take you 2-3 batches of blender time.
If you need a binding ingredient plonk a dollop of sourdough starter in the mix or add some corn flour/water paste.
You will have a slightly sticky, but malleable bean dough and it should taste yummy at this stage, so try it, and if it’s not yummy season it. Don’t be a tight with veggie food.
Then let’s make some magic happen. Get a frying pan going with a little oil for a shallow fry (I’m using SWOP shop Rice Bran with this batch). Coat your patties in sourdough starter (quite watered down), then dip them in breadcrumbs (made yourself in a blender with stale bread).
Fry the amount you need for your whānau that day, and bake in the oven to keep warm while you make five million exotic salads – or pour yourself a wine :p
You can make the patties including the crumb, and refrigerate or freeze.
If you want to see more yummy local foodie ideas, check out the socials @wec.raglan
