hi, farmy friends!
How’s the weather been in your part of town, folks? Snow, rain, wind, it’s really winter now! This Sunday 10th of August is looking fine and dandy, however, and we’ll be there with snow bells on. You’ll find some information and reminders on market COVID etiquette at the bottom of this email, and we’d appreciate your time in reading them if you haven’t already.
so, what is wasabi?
Did you know that most powdered wasabi sold around the world is in fact horseradish, tinted green? Those little sachets you’ve been buying with your sushi? Yep, them too. So, what is real wasabi?
While related (they’re both in the brassica family), horseradish is harvested for it’s root, while the wasabi stem is the real prize. Wasabi is also described as more complex, floral, vegetal and sweet, and contains more of the volatile, “punch-you-in-the-face-heat” compounds called isothiocyanates.
With our temperate climate, wasabi grows well here (though it takes a great deal of skill), and we’re joined by Matthew from Tasmanian Wasabi Products this Sunday! “Our Wasabi journey started over ten years ago, being one of the first growers in the state. Tasmanian Wasabi Products was born after a visit from a Japanese couple who showed us how to pickle the Wasabi leaves and stalks. We added Wasabi Dressing to our products range, which utilises the prized rhizome of the plant, and refined the Wasabi Pickles recipe. Our aim of allowing people to enjoy the taste of real Wasabi at an affordable price became a reality.” Welcome! We can’t wait to be ‘blown away’ by your products…
soy cheese, beef pies + burritos
Hands in the air! Soyoyoy have a new über good cheesy soy flavour-punch to hit Farmy this Sunday. Get ready for it, folks: come try Brie’d. “V is for velvety! DF is for divine flavour! OMG is our ONE CHEESE FITS ALL! It’s a creamy collision of Camembert, Mozza, and Mornay – without the dairy (DF). It’s ready to go hot or cold…it’s our new golden Brie’d (V). Dollop on fresh slabs of sourdough, stir through pasta or steamed veg, pop onto pizza. Got it? Or go straight in with a spoon!”
Bruny Island Cheese Co. along with their sister Co.’s Bruny Island Beer and Glen Huon Dairy will be back again this week with more lovely, fat Lincolnshire and traditional sausages for those that missed out when they sold out last market. They’re also bringing along some special family sized beef pies using their farm’s own beef (of course), a selection of fresh beef cuts, bacon and cheese. We tried the ‘Bella’ seasonal semi-hard last time and its was floral, creamy and divine.
You’ve been patiently waiting for it. The cravings have been real, we know Hobart. Well wait no longer, because Pacha Mama are back, baby! Your favourite breakfast, wallaby and vegan burritos and bowls, just as you like ‘em, with fresh salsa on the side. Shawn and Christo are two of our oldest running stallholders, and it’s not quite a Grub Hub with out them, so welcome back guys. They’ll be of course joined by their compadres The Woodfiery Redhead, The Flipped Egg, Lucky Sri Lankan, Yeastie Beastie, Senor Frijoles and Deep End Farm.
Heads up, Hobart: Bec from Cygnet Mushrooms is BACK after a quick winters break, and Banticks will have eggs too. (The feathered ladies of the farm have also been taking some seasonal time off the lay!)
On rotation this week is Huski Greens, T and D curries, Spring Bay Distillery (with a new barrel of whisky released!), Bream Creek Vineyard, Julia’s Pantry, Strelleyfield ducks and Valley Fresh Farm.
See you Sunday! x
fermentation month
We’re joining Fermentasmania and our friends at Harvest Market in celebrating all things fermented this month. Keep an eye out on our social media pages for posts that sing the praises of the local array of microorganisms transforming our dining every day. This week, we’re featuring ‘grains’, which is everything from bread to beer.
If you’d like to learn more about Fermentasmania (a not-for-profit, industry-led cluster of folks who are out to accelerate innovation, growth and collaboration for local Tasmanian fermentation-based enterprises) head to their website: www.fermentasmania.com
please be mindful, please be respectful
While we’re all feeling great about our COVID position in Tassie and relaxing accordingly, we at the market have been made acutely aware that lots of our customers are still rightly concerned about and adhering to physical distancing and other COVID measures. Out of respect for everyone in the community here are some reminders:
🙋♀️ Physical distancing: Customers are required to keep 1.5 metres between themselves and others (by law) – be aware and respectful of others’ space around you
🍏 Queuing: This is still important when you are queuing and, and especially within vegetable stalls and around their staff members
⏰ Maximum capacity onsite + shop-and-go: The market is still capped on numbers, meaning our Shop-and-Go ethos still applies. If we reach our maximum capacity then please be patient while you wait at the gates
🍳 Grub Hub etiquette: If you are eating breakfast at the market, we ask you to grab your meal and head to Mathers Lane to eat it out of the main market space (and in the sunshine!)
👏 Hand hygiene: Thank you for continuing to sanitise your hands when you enter, and not touching any items you don’t intend on buying
🙏 And please: be kind to our Farmy team as they communicate and facilitate the Covid-19 compliance measures that we are by law, obliged to operate under…
We are human, just like you 💛
