In season now


If the warmer weather has got you feeling like a detox and craving all things fresh, clean, and green, try adding some sprouts to your diet. Sprinkle on salads, sandwiches, stir fries or soups for extra flavour texture and nutrition, add them to green juices, or enjoy them on their own dressed with some olive oil and salt and pepper. Sprouts are available from Denyse Latham’s lettuce stall. and from Summit Organics.


An essential ingredient in Asian cooking, this fragrant and fresh tasting herb adds flavour to curries, salads, salsa, guacamole. eggs, and fish dishes. Sprinkle leaves on just before serving for the best flavour. Blend with macadamia nuts, olive oil, garlic, lemon juice and parmesan for a coriander pesto – a great alternative to basil, which is only just starting to come into season locally and is not widely available yet.  Don’t throw away the roots – they add amazing flavour to Thai curry pastes. Fresh coriander available at The Gourmet Salad Hut.


Goat’s Cheese

It’s kidding season on the farm at Nimbin Valley Dairy, which means the nanny goats are once again producing enough milk for cheese production. The first batch of Nimbin Valley’s Sweet Goat soft cheese is back at the markets – owners Kerry and Paul describe it as ‘soft, moist and full of coconut flavours, with just a hint of sourness.’ Also look out for their Washed Goat soft cheese, their marinated Lemon Billy and Orange Billy goat curd and raw goat milk and goat milk kefir.


The popular Blueberry Fields stall has just returned to the  market with beautiful new season Brooklet-grown blueberries. Get in early for the buckets of seconds as they always sell out quick.


Known as the miracle spice, turmeric has powerful antioxidant and anti inflammatory effects. Research points to it having benefits for digestion, arthritis and joint pain, diabetes, Alzheimer’s, heart health and even in fighting cancer. To effectively absorb the active ingredient, curcumin, turmeric needs to be mixed with a fat and a little black pepper, which is presumably why it has always been a staple in curries. At the moment, however, the most popular ways to take turmeric seems to be in a turmeric latte or ‘golden milk’, a hot drink made from turmeric blended with cow milk or non dairy milks like almond or soy milk. You can make it at home yourself with fresh turmeric – of which there is plenty available at the moment – or make it a little quicker and easier with one of the turmeric pastes available. Church Farm has a paste made with coconut oil and cinnamon, that you can simply mix with hot milk of your choice. Summit Organics also makes a cold-pressed turmeric juice.


This bright pink vegetable adds a beautiful colour and flavour to cakes, crumbles and puddings. For a super simple winter dessert, cut stalks into 5 cm pieces, place in a baking tray, sprinkle with sugar and then cover with foil and roast for 20 minutes or so, giving it all a little stir once or twice t make sure the sugar is dissolved. Serve with vanilla ice cream. Fresh rhubarb available from Summit Organics.


avocadosThe local avocado season is coming to an end, but there are still some beautiful fruit available from The Organic Avocado and Jumping Red Ant.


It seems barely a day goes by without someone finding a new use for cauliflower. Not content with the traditional cauli and cheese sauce, foodies have invented a whole host of new way to enjoy this versatile winter vegetable, including the popular whole roasted cauliflower – a dish said to be able to convert anyone to cauliflower.  There are a few variations, but the basic idea is to remove the leaves and trim the stem so it sits flat. You then spread some butter or olive oil, herbs and seasoning over the top and bake until tender. Cauliflower available from Jumping Red Ant and Will Everest.

Free range pastured chicken

Byron Creek Farm produce top quality free range, locally raised and processed pasture-raised chicken. Also look out for their beef products and home made beef broth made from their own grass fed beef.

Beetroot and beet greens

Full of vitamins, minerals and antioxidants, fresh beetroot is one of the healthiest vegies out there.  Grate it raw into a salad; juice it with apple, carrot and celery (you don’t need much – a little bit of beet goes a long way) or wrap in foil and roast in the oven for a delicious addition to a roast vegie salad. And don’t throw away the leafy tops of these root vegetables – packed with Vitamin K, A and more iron than spinach, they’re said to be even better for you than the beets! Treat them as you would spinach or silverbeet – throw them in a salad or sauté in some olive oil and balsamic as a side dish. Find beetroot and beetroot greens at Everest Farms  and Jumping Red Ant.


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