The weekend started magically with me having my monthly visit to the Warragul Farmers Market to stock up on some of the sensational organic and locally produced providence that is showcased there.
The market celebrated their 1st birthday this weekend and it has just grown from strength to strength since its inception. I always think a good market not only offers great produce, but it creates an emotional link within the community. People develop relationships with traders and other community members, they come together to chat, relax, share stories and take home some wonderful things. A feel good experience! This market offers all of this, set in a beautiful location, music by local artists, activities for the kids and some of the best produce Gippsland has to offer!
I really look forward to my visit to this market to see what will jump out and ask me to take it home. Some of my favourite and highly recommended traders are, Thorpdale Organics, Gippsland Mushrooms, Mirboo Pastured Poultry, the Apple lady (I’m embarrassed to say I don’t know from where but I always buy her apples!), and after tasting Jindivick Hydroponics tomatoes they are up there too. Although I didn’t buy as much as I normally tend to, I came home with some lovely tomatoes, lettuce, mushrooms, apples and a warm heart. Some of these went into a carbonara style pasta using our home grown broccoli, snow peas, broad beans and herbs, added some of Thorpdale Organics eggs into the sauce and voila, a fresh, mostly organic and made with love dinner. Thanks Warragul Farmers Market!
I reverted to using the ordinary old ‘organic bread flour’ in my sourdough this week and it just cemented how good the flour I brought back from Callington Flour Mill in Tasmania is. Dough hydration was 75% but this flour just doesn’t have to ‘guts’ to cope with that much water so it’s a very wet dough. I used a portion of the dough into a ciabatta style loaf and will just keep my fingers crossed for what I expect to be a very flat loaf with the rest. Looks OK, smells great but it’s too early to cut to check if I’ve got those lovely big ciabatta holes in the crumb. Time will tell. It is amazing how much variation there can be with flour and protein levels, water absorption and general structure. Back to the Callington Mill flour next week!
We spent most Sunday at the Traralgon Poultry Auction. That was a new experience indeed, not sure if I’d relive it, but it’s something new I can say I’ve done! My son and his fiancé wanted a couple of chooks to include in their backyard so off we went thinking an hour would probably knock it over. WRONG! Finally, a long 4 hours later, they did manage to secure 2 lovely little chooks, not sure of variety but I think there is some Rhode Island Red mixed with maybe some Australorp in there. They have obviously settled into their new home well as I got a message from D&A with a photo of 2 eggs. Pretty impressed and happy they are! I get a real sense of calm knowing that all 3 of our children, grow things, cook things and love fresh unadulterated produce.Got the fence around the veggie patch fully painted/stained, I’m really pleased the way the stain has made the fence blend in with the old hard wood. Bit hard to see here cause of the shadow, but the patch and chicken coop are now really looking integrated.