Bath Farmers Market

http://www.bathfarmersmarket.co.uk/

I'll let the pics speak for themselves.

I told you so.

It must be the season for smug self-righteousness. Today, in SMH/the age:

Rising prices are the work of our food giants, not landlords

MICHAEL BAKER

December 1, 2009

As all of the excitement ebbs from the much anticipated replacement of one Canberra political hack with another, Australian consumers will now refocus on the things that concern them most in the runup to Christmas. This includes the price of food.

University of NSW professor, Frank Zumbo, recently made waves by drawing attention again to what makes execs at Woolworths and Coles absolutely squirm—that food prices in this country are growing at a faster rate than anywhere else in the developed world.

The professor's explanation was pretty simple, basically that the Big Two raise prices faster than their foreign counterparts because they can get away with it. Why? Because they own 80 per cent of the market.

Read the full article here.

More and more I realise that most people out there are sheeple. And particularly truculent, habitual sheeple at that. Maybe because I am an old lefty hippy at heart, and believe in the collective ju-ju of "people power", but we (YOU!) have no-one to blame but yourselves.

This wee blog has been ranting on for just over 2 years. Others like Sticky, Grocer, the now-defunct Gobbler, Frog's Pond Rock and many more are all tooting various versions of the same horn.

It was the glorious Froggie who was shunned as "the ferals up the hill" when choosing to live as sustainable lifestyle as possible.

Me? I don't get shunned, but I still have friends and family who look at me with that endearing moist-eyed, pitiful smile when I tell them I buy most of my produce at small independent supermarkets, or at farmer's markets. They think it's a game to come to a BBQ at my house, bringing with them their pre-fab Slaveways coleslaw and asking "where did this come from" as they poke my Rutherglen Lamb.

It's like recycling. Once upon a time, it was only loonies like me who recycled. Now everyone does it without a thought. Some of us have been saving water for years. Now even the most hard-hearted right winger gets a twinge of conscience at taking a long shower (Except for Tony Abbott who I suspect takes perverse delight in singing all the verses of "American Pie" during his morning ablutions)

So I will brook no whingeing from the "but groceries are oh-so-expensive" crowd, because there ARE alternatives. And the information about those alternatives is easily accessible and valid.

Once again, I jump up on my soapbox and point out that shopping the way I and many other do IS CHEAPER THAN SHOPPING AT COLES AND WOOLIES.

So shut up all you numpties with your designer grocery bags, and your "free-range" eggs. You're still shopping at Coles or Woolies for all your posturing. If you are REALLY serious about saving money AND doing something nice for the planet, get to your local farmer's markets, learn about seasonal produce, source an ethical supplier and buy the other stuff like toothpaste and bog-roll at Aldi and IGA

This little piggie went to market!

Market season on the MP has nearly finished for this season. Balnarring is done, and Red Hill has just one more on May 2nd.

Red Hill is the 'grand dame' of Victoria's craft markets.It began on the Red Hill Recreation Reserve in 1975 as a truly community event, where local producers and crafts people bartered their goods with each other.Bartering no longer takes place, but the atmosphere, colour and excitement of those early years is still there. We go for the fresh produce and the insanely good food. Like all markets, there are some gems and some tragedies, but at Red Hill, there are some truly outstanding gems.

First up are the gourmet tarts from Bridge Farm Organics. This weekend they were doing a caramelised onion, and also an asparagus and Gruyere cheese.

The cases were  true short crust and had clearly been blind-baked. It's this sort of attention to detail that makes food like this memorable.They were sensational. As well as tarts (both sweet and savoury), they sell organic produce, this weekend being the last of the seasons asparagus and some wonderful rhubarb.

Next stop was the Crepe Man. We usually get one of his enormous crepes at the Balnarring market.  They're made of rice/chickpea flour and they're HUGE... at least the size of a car tyre, but so amazingly thin.

Our favourite is the olive, sun dried tomato and moz. One crepe, at $6 is enough for 2.. believe me. 

Next stop was a newbie for us, the Gilbert and Marcel mini-cakes. These perfect morsels are no bigger than a 50c piece. 

A perfect size for tasting several of their tempting choices. Furry opted for their mini pecan pie, but he was shaking so much with anticipation, the photo didn't turn out!!!


I wish I'd had a ruler, or a matchstick for scale, these things are just a perfect two-bite size!!

 

Don't they look wonderful in the early morning sunlight??

There were a couple more outstanding stalls, so good in fact, there are going to get posts of their own later in the week.

Balnarring Market

Balnarring Racecourse, Coolart Road, Balnarring, Melway ref. 163 H9

Balnarring Market, sister craft market of the famous Red Hill Market, has only one more week left, this Market Season. Balnarring Market runs from Nov to April every year, at Balnarring Racecourse. The ROTARY BALNARRING RACECOURSE CRAFT, ART & FRESH PRODUCE MARKET is a Community Project of the Rotary Club of Hastings Western Port. All profits go back into community projects and includes projects for youth, aged care,the disadvantaged and the local CFA Brigades. Support local markets and you are supporting the local communities.

Markets are held every 3rd Saturday from November to April, from 8am to 1pm.

Balnarring Market is probably one of the most picturesque markets in Melbourne, the stalls are set out between the Manna gums, and Kookaburra's laugh at you as you shop. Last week, we purchased 2 blueberry trees for the garden (stand-by for 2 years and there'll be some berries), partook of a most awesome vegetarian crepe for breakkie, picked up all the fruit and veg we needed for a weekend for $10 and came home with an awesome geko sculpture for the front of Chez Fur.

Next Market (the last one for the season) is on April 11th.

See you there!

Jells PArk Farmers Market.

Well.. on a cold and wet Melbourne day, young Joon and I headed off to the inaugural Jells Park Farmers Market. You enter from the south side of the park, via Ferntree Gully Road. The council, in its wisdom, is doing road works at the entrance at the moment, so actually finding the entrance is a bit of a nightmare, but that will be a temporary set back. We got there at 8.15, and parking was plentiful and free.

There were about 20 stall set up, and all the stall holders I spoke to were friendly and cheerful.. and knew their stuff. They were all very accommodating to me, asking to take photos and pestering them with my tricky SOLE questions!

First stop was Nar Nar Goon Fruit:



Nar Nar Goon is probably only 20 mins from Glen Waverley, and the stall had a good selection on in-season fruit, both first and second quality, and had samples for snackage.



Next stop was Jeni's Eggs.



Owner Adrian guarantees that his chooks are not de-beaked, free to roam, hormone and antibiotic free, and are fed natural grains, as well as being free to scratch around and eat natural chook tucker.



I think they're prices are excellent and definitely on par with a similar quality egg bought at the Spewpermarket! We'll be having Jeni's eggs for breakky, in fact Furry is working on that right now!

They're from Yabba North and can be contacted on 0448 328 418 or jeniseggs@bigpond.com

Next stop was Cocoa Rhapsody for some NASAA certified and guaranteed Fair Trade chocolate.



All their chocolates are hand crafted in Melbourne, and their farmers market special contains 70% Mount Buffalo hazelnuts



Their web site is wwwcocoarhapsody.com.au, or you can call Floyd Millar on 0407 290 176 or email at floyd@cocoarhapsody.com.au

Next visit was the WE LOVE CAKE flavour station (0432 588 348, email at flavour-station@hotmail.com). Joon purchased their choc mud cake



and a date loaf which apparently you can heat and serve just like a pudding.



Joon was having morning tea with a friend, and I will get back to you with a review when we catch up next week.

Next stop was:



Boosey Creek Cheese is from Northern Vic, just out from Katamite, and is run by three generations of the Cameron family (sorry guys, the photo of both of you didn't turn out! Maybe next market when my hands aren't shaking with anticipation!)

Newborn calves are hand reared, and then left to the open paddock until they can be milked. All cheese are made on the family farm from the Fresian-Holstein herd



I samples the Oma's favourite, a gouda-style cheese with cumin.



But what I walked away with was a bag of Burramine Blue, the cheese that won the DIAA Victorian Dairy Product Silver medal this year!



What happened with the last batch was, that on tasting, it was found to be luscious and flavourful, but too hard.. so the Cameron's grated it up and sell it in bags for $5.00. I am planning a pork roast with sauerkraut, apple, walnut and blue cheese stuffing!

Boosy Creek Cheese is at 734 Grinter Road, Boosey, 3730, email is info@booseycreekcheese.com.au or call 0409 307 320.

On to The Gourmet Provider (mathesonclan@yahoo.com.au)



They provide a range of meats and cheeses from King Island, Lilydale free-range chickens, Otway free-range pork and Timboon farm bred rabbits. The couple behind the jump were just lovely and none of my pesky SOLE questions stumped them... we got talking so much, I forgot to get any of the pork, and nearly walked away without paying for my one purchase!!



What I DID buy was a Timboon farm bread, hormone-free rabbit. They come frozen, as TGP get a once a week delivery. At $14 a bunny, I want the very best, and was provided with a recipe sheet. Look out for Sauteed Rabbit with Sour Cream and Bacon next week! Poor Joon, who keeps bunnies as pets couldn't even stand to be next to me, as I made my purchase! She did however, get a slab on King Island beef for roasting, and at $20, was outstanding value.

Next stop was



Little Creek Cattle Company. I had heard much about these guys, and was chuffed to find them at the Market. They are from Coldstream, in the Yarra Valley, which is about 45 mins from Glen Waverley. I purchased a topside roast for $14! Thet are members of the Yarra Valley Regional Food Group and guarantee no hormones and no organophosphates. All meat is dry aged and they deliver to your door. You will find them at http://www.littlecreekbeef.com and on 0419 887 712. I did the topside roast for dinner last night, just a plain old-fashioned roast with jacket potatoes, kumara and vine tommies and it was divine! The texture of the meat was silky and tender, and the flavour was outstanding!

I was also thrilled to find The Convent Bakery from Abbotsford was there, and I bought a ciabatta. I had heard so much about the quality of their wood fired oven bread, and I wasn't disappointed! The ciabatta was dense and chewy, and will be perfect with my egg and bacon breakfast that Furry is currently conjuring up!



The last purchase was from Blue Bay Cheese, a very sharp Cheddar.. it was divine, but pricey at $9.00 for 250g

So here are my goodies!!



Next market is September 20. Mark it in your diaries and GO THERE!!!

A face like a half-eaten pie!

Man, did I take one for the team this weekend. First, let me present the latest chapter in the hunt for the great Aussie meat pie.

Further to our trip to the Peninsula Farmers Market, last week, we tracked down this roving circus of goodness in Boneo Road, this weekend. And we specifically attended to try the Gourmet Meat Pie stand.

Furry and I have been trying pies all over Australia for many years and we have a certain criteria. There must be a definite difference between the pastry on the top and the pastry underneath. The filling needs to have a good meat:gravy ratio. It has to taste like it sounds (All Aussie Chunky Beef pie cannot contain mince and vegies, for example) and it must pass the sog-test.

The sog test is simple.

Before you bite into it, you hold the pie aloft in your cupped hand.

The perfect pie has no "give". The bottom doesn't sag and the sides don't flex.

So, off we go and hunt down our quarry:



Their range is astonishing!! (pity they only had about 1/2 their advertised line actually hot!)



Furry went the Shepherd's pie.:



Which was made with mince, not lamb. Strike out!!.

Although he said it was very nice, it didn't pass the sog test. The bottom was not cooked enough, and it became very VERY messy to eat, whilst walking around.

I went the Chunky Roast Pork pie, and as you can see from the first photo, it had great potential.

The crust pastry was perfect. Flaky, buttery goodness!!

It certainly lived up to its name:



Now, THAT'S a chunky pie!!!



The gravy was a little sweet for me, and it also didn't pass the sog test (but it didn't get nearly as messy as Furry's). I put it down to it only being 9.30 am. Maybe if we'd tried on later, they would have had time to crisp up.

No matter though.. I can always tell a pie that hasn't been baked blind ;)

Stand by for the great Aussie Burger challenge.