What a beautiful day we had for the August Riverton Community Market!! The sun was shining, the birds were singing – it was one of those days that brings a smile to your face just for the joy of being alive. Walking into the market was, once again, a delightful sensory experience of colour and sound.
There was a stunning array of items for sale (kudos to the stall-holders for their efforts!) and everyone really enjoyed the live music – so once again, huge thanks t the musicians that stepped up and played (we loved all the collaborations that happened on the little flotaki rug stage)!
We had a couple of fundraiser stalls at this event – one for the Aparima primary school selling their gorgeous cookbooks and one for a couple of local boys raising money for their upcoming Taekwondo trip to Blenheim. It was nice to see our community supporting these and we hope to have more community fundraiser stalls in the future!
The winner of our citrus slice competition was, once again, Louise Carre, with her Lemon Slice (recipe kindly provided at the bottom of this page). My goodness, this lady is proving to be a serious contender in these competitions! We haven’t yet decided on the next Baking Competition - we will announce it in the near future... watch this space!!
The raffle winner was Laura of Otautau – such a lovely win as I was there when her family was buying their ticket - they were particularly excited about winning the beautiful lampshade (donated by Giselle of Revamped Shades), discussing that daughter Aria would probably have that in her room. The power of manifestation eh?! (Just got to imagine it being so and revel in that feeling!)
Once again, the conversations were lovely... I met so many nice people from here and afar. It’s such a nice feeling looking around and seeing other people connecting with one another too. It’s amazing how you can live in a small place like Riverton for years and still not have met many of the locals – the markets provide such a good opportunity to do just that, so make sure you pop into the next one and (like me) get your monthly social fix! We are switching the market day to Sunday (as per our community’s preference) so we will be the last Sunday of the month from here on. The next date is September 29th September (1st weekend of the school holidays) so pop it in your calendar now!
Our objective with these community markets is to primarily support locals, meaning Western Southland, and so we will endeavour to fit your stall in as a priority if you are based in this region. Keep in mind that as we move into the spring and summer, spaces will be filled more quickly, so if you don’t want to miss out, contact me (Tamsin – 020 414 09990) as soon as you can in the month to reserve your space. We would love to see more locally grown food at our market so if you have produce you would like to sell you are welcome to have a stall or collaborate with others to have a shared stall. THANK YOU!
Lemon Butter Almond Slice (Woman’s weekly)
Ingredients
250 g butter, softened, chopped
2 tsp vanilla extract
1 1/4 cups caster sugar
1/3 cup ground almonds
2 cups plain flour
1/2 cup flaked almonds
sifted icing sugar (optional)
Lemon filling
1 tsp finely grated lemon zest
2/3 cup strained lemon juice
1 2/3 cups caster sugar
250 g unsalted butter, chopped
4 eggs, lightly beaten, strained
Method
Make Lemon Filling (see below).
Preheat oven to 190°C. Grease a 26cm x 32cm Swiss roll pan; line base and two long sides with baking paper, extending paper 5cm over sides.
Beat butter, extract and sugar in a small bowl with an electric mixer until light and fluffy; transfer to a large bowl. Add ground almonds and sifted flour; mix well using clean hands.
Press two-thirds of the pastry evenly over base of pan. Wrap remaining pastry in plastic wrap; refrigerate.
Bake base for 15 minutes or until browned lightly. Cool for 10 minutes.
Spread lemon filling over base. Crumble reserved pastry over lemon filling; top with flaked almonds.
Bake for 25 minutes or until browned. Cool in pan; refrigerate until cold. Remove from pan; cut into 16 pieces. If you like, dust with a little sifted icing sugar before serving.
Lemon filling
Stir ingredients in a heavy-based saucepan over very low heat for 10 minutes, or until thickened (do not allow to boil or mixture will curdle). Pour mixture into a medium heatproof bowl; cover surface. Refrigerate for several hours or until thick and cold.
Baking paper is essential for this slice, as the lemon filling will otherwise make getting the slice out of the pan rather tricky!
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