Labour Day is traditionally the start of the growing season, and the Cambridge Farmers' Market is kicking it off with a First of the Season Celebration, featuring spring vegetables like asparagus, carrots, leek and watercress, and a large variety of plants for your garden. Start the BBQ season and buy fresh market meat and fish - and of course a punnet or two of strawberries! Join us this Saturday with the whole family for a scavenger hunt, games, crafts and live music.
Buy from your local producers, so you know where your food comes from and can ask farmers about their practices. It’s a great way to spend your weekend morning and meet friends and neighbours at the Cambridge Farmers’ Market, Victoria Square, Cambridge, every Saturday morning 8 till noon.
On Saturday the 2nd, the Cambridge Farmers’ Market is kicking off Father’s Day early. So dads, come to the market and let your family treat you to a fresh market breakfast and a face paint (matching your little daughter's). Listen to live music and challenge your loved ones to a Giant Games match! They might even let you win. Send the kids off to the crafts table or on the treasure hunt and have them share the booty with you. Celebrate Father's Day early with the Cambridge Farmers Market, Saturday the 2nd at Victoria Square, 8:00-12:00.
1 large bunch carrots 2 tbsp honey 1 shoulder roast 1-2 heads broccoli 1/4 cup golden raisins 2 tbsp tahini 2 tsp ground sumac 2 star anise 1+1 small garlic clove 1 tbsp sesame oil 3+1 tbsp olive oil 1 tbsp butter Salt and pepper
Look for bold ingredients at the market.
For the meat, mix 1 tbsp olive oil with 1 minced garlic clove and salt and pepper and brush shoulder roast with the mixture. Roast in oven for 20 min at 220º C, turn oven down to 160º C and slow roast for about 4 hours.
For the dressing, whisk together the tahini, 1 tbsp cold water, 1 1/2 tbsp lemon juice and 1 minced garlic clove and drizzle in 1 tbsp olive oil until runny. Season with salt and pepper.
For the broccoli, heat 2 tbsp olive oil in a pan and separate broccoli into florets. Cook until almost tender. Add the raisins and 1 tbsp water and cook for 2 more minutes. Season with salt and pepper.
For the carrots, quarter carrots lengthwise and fry in 1 tbsp olive oil with star anise at medium heat for about 8 minutes. Add butter and melted honey and toss at low heat for another 2 minutes, then season with salt and pepper.
Serve everything together, with dressing drizzled over broccoli.