Interesting to see this article
about farmer's markets in today's Age
The whole family toddled along to the Boroondara one on Paterson Reserve on Saturday morning. It isn't anywhere near as attractive as Collingwood Children's Farm
, being simply a damp oval, surrounded by busy roads with the sound of the freeway in the background. It feels somewhat outrageous to be charged the same $2 entrance fee for this locale which decidedly lacks the charm, views and animals of the other. However many of the stallholders are the same.
Figman enjoys these excursions, although his experience was soured this time by a table of elderly ladies passing judgment on the PB's attire. Granted, he'd left her jumper in the car, but she was warmly dressed and held to him in a Baby Bjorn. He spent the rest of the visit muttering about what he was going to do to the next geriatric who tut tutted him about his parenting skills.
I was busy being irritated by the number of people who let their dogs poke about the produce. When I am mentally preparing a dish of roasted vegetables, I don't like to picture some giant Dalmation's snout next to the cauliflower
, as happened on Saturday. I realise that farmers have dogs and this probably happens on the farms, but I don't see
it, and that makes all the difference. (F would point this out as I chased cats off our vegie patch, screaming "get off" at the top of my lungs. But I am somewhat deranged while pregnant.)
But I managed to get some lovely olive oil, apples, local hazelnuts and a range of crisp, fresh vegetables at good prices. Very sadly, the Buxton trout stand
wasn't there, so I tried another variety. The rainbow trout looked handsome in the package, but once peeled turned out to be mushy - not firm and flaky. So it was just as well that I had in mind a recipe that didn't require optimum fish flesh.
I'd ripped a Karen Martini recipe from the Sunday life magazine a few weeks ago and pinned it to the fridge optimistically. My slightly altered version made a lovely post-market lunch, mushy fish and all.Smoked Trout and Spring Onion Pasta
Cook 500g of wholemeal linguine in salted boiling water. Drain and keep warm. Dice four cloves of garlic and gently fry in olive oil. Add half a teaspoon of chilli flakes. Then a splash of chardonnay vinegar and 8 diced spring onions. Gently stir in the skinned, boned and flaked fish. A squirt of lemon and toss through the linguine.
Yum. A bowl of this and the weekend papers, and not even grumpy old women or nosy dogs can ruin a market for me.