hello, farmy friends
More than ever the market feels back to its old self after last Sunday. The Grub Hub reopened full of coffee and hot breakfast, and buskers belted out tunes from the Playhouse Steps as the winter sun shone.
Just a reminder that while physical distancing wherever practicable is still very important, we can now accommodate more customers in the market with the allowance of 2sqm per person – hooray! We invite families + groups back to shop together once more.
We thank everyone for still using the hand sanitiser stations on your way in, adhering to any Producer or staff instructions if need be and for using Mathers Lane to wolf down your breakfast rather than the main market space.
tastings + samples back once more
Some of our Producers will now be able to provide tastings of their products! It’s been really tricky for many of our Producers navigating the past few months without them, and we thank all those who persevered without them. Well done.
Each producer will be following their own dedicated safety plan to manage any risk around tasting their specific products, so when at their stall be sure to follow all instructions given. Importantly, you’ll need to sanitise your hands with the sanitiser they provide before you start tasting.
beetroot, borscht + bread
Beetroot bunches are coming on strong, and Lia’s Farming Produce are showing off some fine looking specimens. Soup weather calls, and we can highly recommend a soothing, earthy, crimson borscht this time of year. Be sure to stock up on a big bunch of dill for seasoning, some Rockhill Estate kennebecs for bulk and Elgaar Farm organic, tart natural yoghurt to cut through the richness. (Psst: if you’re searching for Elgaar on Sunday, they’ve moved back into the main market up near the Library carpark.)
Pop a loaf of Sweetwheat ciabatta in your basket and you’re away. This is Nic’s current favourite to make: “Low in salt and high in olive oil,” he describes. Rippled with air bubbles and stretchy enough just rip a chunk and dunk, this is the loaf we’re looking for on Sunday. Mind you, the baguettes, fruit loaves, pastries and seeded sourdoughs are just as munch-able.
Banticks are back on rotation this week with pastured eggs, as is Plenty Cider, Quiet Mutiny wine, Mount Gnomon pork, Spring Bay Mill’s seeds + organic green veg, Something From the Ground blueberries + Lauriston Grove olive oil + olives. Marco +Vicki are launching some new seasons extra virgin olive oil varieties this week, something to watch out for.
breakfast gets bigger…!
The Grub Hub was heralded back in a big way last week, and this Sunday brunch gets even bigger. Amelia + the team behind The Flipped Egg will have egg and bacon rolls sorted (we can hear the cries of joy already…), also hash browns, breakfast ruebens and halloumi burgers. Pato the Waffle Man will be firing up the waffle iron and throwing some serious sweet and savoury options at you. Rough Rice is dolling out congee and a new range of ‘things on sticks’: shiitake mushroom shiitake with dried sea lettuce and celery leaf, Pirates Bay octopus with squid kanzuri (chilli condiment) or Bruny Island wallaby with spring onion and Tassie 7 spice. And everyone’s favourite meat maestro The Woodfiery Redhead is back with an epic new menu full of easy-to-smash-one-handed rolls (think smoked pork + egg or fried chicken) and loaded mac ‘n’ cheese. Also on board will be Senor Frijoles’s huevos rancheros + machacas con huevos meals + empanadas, Kaki Lima’s back with Indonesian noodle soups + a new beef rendang sub (yum!) while Seoul Street’s bao buns are making Hobart happy once more. Who’s excited now?
See you Sunday!