Each Saturday the country comes to the city for the Eveleigh Farmers’ Market located in the old railway workshop & yards at 243 Wilson St, Darlington (not far from Redfern Station).
“Every Saturday, local NSW based farmers and artisan food producers bring their fresh and seasonal produce they grow, rear or make direct to the Market for the community.
The Market is home to over 70 regular stallholders who sell a wide range of farm fresh products, from source to hub, for all your weekly grocery needs. Every Saturday, foodie lovers can find a variety of goods including seasonal fruit and vegetables; organic produce; beef; lamb; pork; poultry; dairy; artisan bread; smoked fish; olive oil; boutique wine; breakfast from celebrated chefs, and gourmet fare from dips to chutneys to sweet and savoury treats.”
As Eveleigh Farmers’ Market is located in our old neighbourhood we witnessed & anticipated the development of the old rail yards & workshops precinct, the G.O. making a hands-on contribution rehabilitating the shed housing the Eveleigh Markets.
We love markets, and Eveleigh Markets was a favourite, handily only 2 blocks from our old apartment. So it was this drizzly Saturday morning, the G.O. unusually not at work, we ventured the now 2km walk to stock up on goodies. In preparation we grabbed a couple of strong shopping bags and stopped at the ATM en route. Returning home the wallets would be light & the bags heavy.
As well as purchasing, we entrée’d on free samples of cheese, yoghurts, felafel, sweet apples, crisps with baba ganoush, truffle infused olive oils & stuffed vine leaves (neither to the G.O.’s taste), tiny pieces of melt in the mouth steak, and brunched on Moobi Valley Meat steak sandwiches.
Once home, we refuelled on spiced pear tart & choc walnut brownies with dollops of Lush yoghurt accompanied by strong coffees.
Even though slightly exxy, the rest of our purchases with what’s already in the fridge & cupboards will provide us with a menu for the week:
Dinner tonight of duck sausages, baked Otway Red potatoes, and for me Warrigal Greens (Australian native spinach).
Dinner tomorrow night of buffalo sausages, baked Sapphire potatoes, salad of buffalo mozzarella, tomatoes & red onion.
Midweek dinners of:
Zucchini & Almond flats, brie & pink lady apples.
Falafel and salad of baby cucumbers, tomatoes, red onions.
Toasted wholemeal sourdough bread with swiss brown mushrooms sautéed in butter.
Zucchini flower fritters with Farmgate organic free range bacon and salad of baby cucumbers, tomatoes, red onions.
Weekday snacks for the G.O.:
Yalla guava yoghurt.
Yalla vanilla yoghurt + chocolate mousse.
New season mandarins & pink lady apples.
Breakfasts & lunches for me:
Lush plain yoghurt with berries & my own homemade muesli.
Sourdough bread, Warrigal Greens, baby cucumbers, tomatoes, red onions, buffalo mozzarella.
“Hobbits love their food and enjoy simple, home country food and drink like home-brewed beer and wine, soups, stews, roasted meats, lots of fruits like apples and blackberries which they grow and pick.” Bilbo Baggins