The answer is yes, both. The EPIC market, or more correctly, the Capital Region Farmers Market at the Exhibition Park In Canberra is an excellent place to buy regionally-grown and made produce and also is a great outing for making you feel good about living in Canberra.
Canberra, the Nation’s capital, well-populated with government workers, is fond of TLAs (Three Letter Acronyms). To be good, a TLA need to spell an easily pronounceable word, though these days, we seldom limit ourselves to TLAs. I am rather fond of MYEFO – the Mid Year Economic and Fiscal Outlook – it rolls so well off the tongue, someone really should make a song about it. A favourite is MADOPH, which sounds a bit like one of Santa’s more mentally-health-challenged reindeers. MADOPH is a rather new-ish concept in an old Canberra landmark, the Museum of Australian Democracy at Old Parliament House.
My altogether favourite is from an episode of The Hollowmen, the brilliant Australian political satire. Phillip and Warren from the Department of the Prime Minister and Cabinet are asked to look into National Security needs and come up with PMANSASPR, the Prime Minister’s Australian National Security And Strategic Policy Review. I wish I could say there aren’t sillier acronyms in government, but I can’t (I’ve seen acronyms in acronyms).
I really hope they make another series soon.
Which leads me to CCaRB, the Cheesy Carrot and Rice Bake, a perfect side to use seasonal carrots from the EPIC markets. I often make this as a light dinner for the kids or a hot lunch on the weekend in winter. It’s a great way to use up left-over boiled rice too.
Cheesy carrot and rice bake
Serves: 4, as a light side
- 3 small carrots, grated
- 3 spring onions, finely chopped
- 2 cups cooked (boiled) rice
- 2 eggs, lightly beaten
- 1 cup grated tasty cheese
- ½ cup milk
- 20 g butter
- 1 Tb olive oil (plus a little extra to drizzle)
- ¼ cup fresh bread crumbs
- ¼ tsp ground nutmeg
- salt and pepper
- Pre-heat oven to 180 °C (160 °C fan-forced).
- Heat oil in frying pan on a medium heat and gentle sauté the spring onions until softened.
- Turn off the heat to the pan and add butter to let it melt.
- Combine all the ingredients (except breadcrumbs) in a bowl and mix.
- Season with the nutmeg and salt and pepper to taste.
- Spoon into individual ramekins, sprinkle bread crumbs on top and drizzle with a little olive oil.
- Bake in oven for 30 minutes, or until lightly browned on top.
- Allow to cool a few minutes before serving