Market Wrap: Collingwood Children’s Farm Farmers’ Market.

It started off as a cool and overcast day, followed by patches of sun and drips of water while I was catching up with friends and gossip and meeting new dogs at the Farmers’ Market this morning.  I think it’s settling on overcast and humid for the rest of the day …

I’ve been unable to visit the markets recently, and I’ve been missing them. The produce looks fantastic, the people are chatty and friendly – I compared war wounds with the folks from St Andrews Sourdough; was relieved to see Andrew from Glenora as we’d heard that his crops had basically been washed away with the floods; chatted with Naomi from Myrtleford butter; cooed over new hatchings at Gundowring Ice Cream; shared biscuit memories with the folks from Warialda Beef, and chatted to Elizabeth from King Valley Free Range Pork.

I’ve been trying to catch up with Elizabeth since before Christmas – she’s been busy, I’ve been ill, just hasn’t happened.  But I saw a gap in her steady stream of customers this morning I hurried over the pick up some of her fabulous rillettes. We chatted about pigs, and markets, and she handed me some of her “Noel Jambon” sausages to try – Pig and Ham sausages! A Christmas special with with the shoulder hams – apparently it’s hard to sell shoulder hams. I’m looking forward to trying these special sausages.

• Organic Milk and cream from Schultz Dairy
• Skordalia from Verde Providors
• Rillettes from King ValleyFree Range Pork
• Rockmelon from Demeter
• Shallots and Green Zebra Tomatoes from Glenora
• Cherries from Smith’s
• Duck from Milawa Chicken
• Morello Cherry icecream from Gundowring
• Capsicum and Cucumber from Jindivick
• Smoked beef from Warialda Beef
• Corn from Jondela
• Satsuma Plums from Mt Alexander

• Duck breast with cherries (this became Tea Smoked Duck)
• Duck, ginger and shallot dumplings for the freezer
• Green Zebra Tomatoes on Toast
• Salads
• Smoked beef sandwiches
• Rilettes and dip with drinks during the week
• Corn with cheese and lime ala Mamasita (recipe coming soon – promise)