DIARY ENTRY

NORTHSIDE PRODUCE MARKET

Picnickers on freshly mown green grass, shady trees, brilliant sunshine and the scent of good coffee and frying eggs. What better way to spend a Saturday morning? And why did I leave it so long to revisit one of my nearest and most favourite farmer’s markets? 

If I have been busy doing other things, it seems that most of the other market visitors are regulars. They’ve all come well-equipped with hats and shopping bags, and for those that haven’t, there’s even a stall offering rather dashing French-style woven market baskets. 

We start at the nearest corner to the road (good street parking here) and immediately are tempted by Pukara olive oil which we tasted at the Hunter Valley just a week ago. There are crisp Roche Bros apples nearby from Adelong in the south, strawberries, Cradock Family Farms Wagyu beef across the way and beside them Ladysmith Lamb.

I have planned to buy dinner at the market and it is here I immediately decide we will have the lamb ‘en croute’ with pistou hidden under the pastry, waiting ready-made in the showcase. That sorted we move on, tasting a range of golden Riverina honeys, Splitters Creek real fruit cordials from Albury, and more olive oil (Gwydir Grove) as well as various jams and breads.

Further along, after the fabulous almost sold out La Tartine sourdough breads, we come to the Willowbrae stand and I simply can’t resist these amazing cheeses, buying a creamy round of pepper-encrusted  chevre called Pepperpot. 

I can’t resist the Honey Smoked Trout from Armidale though as well. I’ll toss that through some penne for lunch, I decide. It is unbelievably delicate, and not salmon-pink, more the palest peach colour.

Here we are, near to Toby’s coffee – one of my favourites – so we break for a few minutes. Anyway it would have been impossible to walk past the seductive scent that has almost everyone succumbing. 

Now it’s time for the second part of the markets where I can usually find plenty of fruit and vegetables. Yes, they are still here, so I find the final component for the salad that will go beautifully with the lamb. Baby beetroot, small as walnuts, will cook swiftly and be the perfect foil for the meat. The leaves are crisp and small too, not like the limp tired ones that often make it onto supermarket shelves. They will carry on the flavour in the salad and, I am sure just looking at the colour, add heaps of antioxidants.

There are new stalls too in this area. Johnson’s Farmgate with its Over the Moon Jersey milk, sits companionably beside a newcomer Top Nosh muesli. The owners tell us it is their first market day, but it’s been a good one, and they’re smiling with relief. 

Things are not so rosy further down the row, though, where one of the Mandagery Creek Venison team confides how badly the drought is affecting their business. “If it doesn’t rain in April……,” he says, and leaves it up to us to realise the devastating effect on our farmers. 

Back then past Saltbush Meats (‘sorry all the smoked lamb has sold’) and the other stalls packing away their last remaining goods, we make a mental note to come earlier next time.

Something this good is worth getting up early for. Even on a Saturday. 

MARKET RECIPE – BEETROOT AND CHEVRE SALAD

Remove beetroot from leaves, keeping on a little of the top and the root. Reserve a few of the smallest and tenderest leaves for the salad. Cook beetroot in boiling water until tender. When cool enough to handle, slip off the skins as well as the tops and roots and cut in halves or quarters if too large. Line a salad bowl with the beetroot leaves. In another bowl toss beetroot with olive oil and season a little to taste. Gently fold in the cheese without allowing the beetroot to colour it, then slip into the  lined salad bowl. Scatter celery cress over the top. Serves 2-3.

 About Northside Produce Market

More than 60 farmers and small producers offer the widest range of fresh produce including:

·       Seasonal fruit & vegetables
·       Locally produced cheeses
·       Salad greens & herbs
·       Free range poultry & eggs
·       Woodfired breads
·       Fresh flowers and fresh pasta
·       The best Australian olives and oils
·       Chemical free lamb, beef, venison
·       Fresh & smoked seafood
·       Sweet treats
·       Freshly ground coffee & lots more  

Where: Miller Street, North Sydney between Ridge and McLaren Streets
When: Third Saturday of the month- 8 am to 12 noon
Free parking: available in Ridge Street car park.
For stall holder information: Phone 02 9922 2299