hello, farmy friends
So much winter-time goodness to enjoy this week… Can’t wait to see you all at the market!
scallop season
It’s officially scallop season in Tasmania.
The boats will be fishing out at either St Helens or Flinders Island this week, so that means our resident fishmonger, Georgetown Seafoods will have plenty available for any shellfish enthusiasts. Go and see Greg this Sunday.
The are many way to do justice to a fresh scallop. This time of year you could be inspired to crisp up some Tamar Artisan Smallgoods bacon and serve your a fried scallops on a bed of butternut pumpkin puree, a salty-sweet, surf-and-turf kinda classic. Also hearty and warming is a Mediterranean style fish and scallop soup with tomato passata, loads of lemon zest and a good pinch of Eladnelle Farm saffron. Or, just go simple: grilled lightly in butter with a crack of salt and pepper.
coffee, gnocchi + things on sticks
If anyone has made the journey to Eaglehawk Neck recently, you surely must have stopped for caffeination at the little espresso bar at the the lookout. Not only does it have arguably the best coffee sipping view in Tassie, Cubed Espresso Bar was the first of its kind to run completely on solar power and be created purely from restored, recycled and sustainably sourced products. (It was also a finalist in the Tasmanian EPA Sustainability awards.)
The husband and wife team also built a micro-roastery to supply their coffee bar. “Behind Cubed Espresso, hidden away in native bush on the Tasman Peninsula was South Roast Coffee: here we were producing fully traceable high-quality Single Origin coffees for Cubed. South Roast was established with the same philosophy, utilising solar, harvested rainwater, recycled materials etc to achieve a truly unique business model and another world first!”, says Laurie.
This Sunday they will have a range of “ethically sourced coffee for the sophisticated palate,” so come and find your new favourite caffeine…
Jacquie is back this Sunday with some glorious bulbs + plants to ease the gardening cravings. She’s excited to have vallota Scarborough Lillies and Red Bergenias on the stand this week.
Sirocco South is on as per, with a seriously delicious-sounding special for us: dutch cream and Tongola Big B gnocchi in brodo. Mic describes it as: “delicious Italian style broth with pasta”, and it includes the goats cheese gnocchi, pork and garlic polpette (meatballs) and wild greens. “Simply heat the broth, add the rest, stir until they are heated thru and devour!” Aye aye, cap’n.
Also on rotation will be Banticks eggs, Mount Gnomon + Long Name Farm porky goodness, Home Farm potatoes and swedes, Lauriston Grove olive oil and The Olde Spikey Bridge peanut butter.
In the Grub Hub this week, amongst some other favourite look out for Kaki Lima’s saucy and spicy Indonesian menu, Lucky Sri Lankan’s famous fried egg rolls, a passionfruit waffle special from the one-and-only Pato the Waffle Man, plus Rough Rice’s new “Things on Sticks”! Adam’s firing up the hibachi charcoal grill to create some incredible flavours: shiitake mushrooms with dried sea lettuce and celery leaf, Pirates Bay octopus with squid kanzuri (chilli condiment) and Bruny Island wallaby with spring onion and Tassie 7 spice – all served with ‘rough rice special sauce’ (aka fermented shiitake tare).
See you Sunday. We’re all feeling the winter snap, so rug up and enjoy the frosty show!
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.
xxxx
