What I buy at the Farmers Market
(and What I Actually Make With It)
A non negotiable, every week, is a Farmers Market visit. Rain, hail or shine. I remember my early 20s going for the social aspect, look how cool I am with a coffee and a burek slice in my hand walking around mindlessly. Now I’m bordering 30 and I have a mission every week…
What’s in season right now?
&
What can I make with it?
The market is honestly as good as what you actually do with what you bring home, there’s no point letting fresh produce wither a slow death in your fridge.
What’s In Season Right Now
Late April through May is genuinely an abundant time at Sydney markets, the frantic energy of summer produce gives way to slower.. more considered options. Deeper colours, earthier flavours, things that want to be braised and slow-cooked for the warmer months. It’s the season that suits my style of cooking best: Lazy.
Here’s what’s been coming home with me.
Ramsgate Organic Farmers Market (Ritas Farm)
Rhubarb
Rhubarb is one of those things that look pretty in your market basket and then you bring it home and think, what the fuck is it? Autumn is prime rhubarb season in Sydney, and let me tell you after some intense research the list of recipes are endless.
What I make with it: The classic move is a simple rhubarb and berry compote. Rhubarb, a little sugar, orange zest and some berries cooked down gently until it holds its shape. Put it on everything, like porridge, yoghurt or even a roast pork.
Another recipe (see here)… a Rhubarb tart. The filling is so simple, paired with pastry and a simple vanilla ice-cream.
Root Vegetables - Beetroot, Yellow Carrots
The market this time of the year is full of root vegetables, I buy a mix of each usually and work through them.
What I make with them: Beetroots get roasted whole in foil until tender and then dressed with a nice red wine vinegar and olive oil. Add it into everything, salads, grains, even toast with some goats cheese. Carrots are the perfect side dish, or addition to a warm soup. Roast them with cumin and honey for something a little more special.
Yellow Carrots
Leeks
Underrated! These guys are so tasty! They’re so versatile too, they’re not as sharp as an onion nor as mild as a shallot, that perfect middle ground.
What I make with it: Hear me out.. I usually chop them up finely and add them to my scrambled eggs. Or straight into the base of any soup, sweated down in butter they add a nice sweetness and depth that onion alone won’t do. A leek and potato soup this time of year finished with cream… or a potato and leek tart. Now I’m getting hungry.
Cavolo Nero (Tuscan Kale)
These ones are a bit awkward, and I find that you need a good rigorous wash. BUT they are the perfect side dish to any protein you might be having. A nice alternative to throwing a boring salad together, they impress your guests, truly.
What I make with it: Olive oil in a pot, add in some white beans, some sage, garlic, water and a parmesan rind. Bring to a boil then reduce to a gentle simmer, cook partially covered for an hour and twenty. Add the cavolo nero and an additional 10-15 minutes and stir to combine. Season as you like. That’s literally it!
Silverbeet
You see these often but Autumn is their peak. The leaves are quite large, glossy and robust.
What I make with it: Sliced, sauteed in olive oil with garlic is the perfect side dish, throw it into a pasta and a frittata OR wiltered silverbeet with ricotta on toast. The seasoning is so simple you could cry - salt, olive oil, garlic and a pinch of chilli. Imagine it spooned over a fresh warm sourdough! It takes literally less than 10 minutes what are you waiting for..
Organic Silverbeet
Apples
Now this one makes me sad.. I will miss my summer fruits, I will especially miss my mangoes, my passionfruits, my stone fruits (insert sad emoji here). Even though apples are almost always around, they taste better around this time of year.
What I make with it: I’m all over this stewed apple trend, apparently it’s amazing for you gut because the apples release ‘pectin’ I dice them into small pieces cover with water, drench them in cinnammon, boil them for 10-15 minutes or however long they take. Store them in the fridge and eat them with porridge, oats, yoghurt or a cheeky vanilla ice-cream.
Pink Lady Apples
Sourdough
I don’t usually buy bread at the markets, but winter makes me feel extra cosy. I imagine bread being dipped into a delicious soup, or lathered with butter and salt when I’m feeling like extra carbs.
What I make with it: I just eat it.
Some Tips on Buying at The Markets
Go early if you can, roam around and see what the growers are excited about before buying anything.
Bring a market trolley, I always forget to do this one and instantly regret it. Your two hands can only carry so much.
Oh and don’t forget to sit, people watch and enjoy a coffee in the sun before you leave.
Ritas Farm
