Preparing food at home should always be simple and enjoyable. Although using recipes provides exact instruction for those a little less experienced in the kitchen they should be viewed only as inspiration. Using bright, fresh ingredients don’t complicated cooking methods with lots of ingredients and sauces except a splash of your favourite acid, good quality olive oil and a little sea salt & pepper.

Find or make batches of good quality additions to finish with (pickles, relishes, vinegar's, dressings, lots of herbs, cheeses, garlic or chilli oils, toasted seeds & nuts, olives, tahini & hummus etc). Choose a few fresh to rotate until they are all finished. 

When making soups merge away from store bought stock or broth they are extremely watered down and won't effect the end result at all if you're using fresh ingredients. When making soups try not to boil boil boil, instead leave to lightly simmer over a longer time.  If you like to include bone broth into your winter diet I would recommend Love & Bones Broth

Your produce is packed in a calico market bag, please bring it back to exchange every time you collect a bag of goodness and kindly purchase with your first order.

We offer a complimentary bag wash service.

Don't leave home without your favourite market bag or basket to take home any extras that you order. 

reduce, reuse, recycle 

I know this is a little crazy. tomatoes at this time usually look like a tomato but aren’t ever anything to write home about on the inside.  I can assure you they are the real deal, although sometimes there may be a few that look a little under ripe they will surely sweeten with a few days on the bench.

Delicious. Sweet. Crazy juicy & FIELD grown in Sydney. 

Baby Roma’s with a slightly thicker skin are awesome. The drought like conditions of summer weren’t great for the tomato scene but it’s sure bouncing back with new winter varieties. 

500gm | $6

Obviously not grown in Sydney but from our famous banana growing region in tropical Northern Queensland.

You are more likely to get smaller ones that are almost ready to eat. 

1kg / $5.50

spray-free grown in windsor by the same grower as all our citrus.

$7 | 1kg

Like the bananas obviously not grown in Sydney.

Soft and black - ready to eat now
Firm and green/black - ready in 1-2 days
Hard and Olive green - ready in 2-3 days

Single - serve ready to eat in 2 - 3 days if left on the bench or windowsill
$6 / 500gm (3-5 pieces) 

from the magic bakers in bronte

Country Sourdough & 

Kamut/Spelt 

If you would like bread on market day it is best to get in early as Iggy's sells out fast! 

From those magic bakers in Bronte
available for pre-order Monday - Wednesday only 
or with early bird luck on market day.

Ficelle plain, multi seed & sesame seed (long baguette)

Ficelle multi seed (short baguette)

second variety to harvest from the central coast by our preferred grower

easy to peel & segment with hardly any seeds

$6.50 / 1kg

Make the effort to cut & enjoy the sweet juice!

(the best way to eat is to cut the peel like you’re going to segment then slice through instead) 

Juice one orange a day & sip from a small glass. The perfume & nectar is enough to gain their naturally occurring benefits. 

spray free & grown in windsor in the same orchard as all of the other winter citrus.

$5 | 1kg

spray free & grown in windsor in the same orchard as all of the other winter citrus.

1kg | $8

SAVE YOUR GREENS! 

Picked in the western suburbs of Sydney after the cool evening on a Friday morning, these greens are amazing.

Chlorophyll filled tasty goodness.
Storing them correctly so they last longer and retain the prize is a good secret to know. 

Not everyone has the best quality fridge. That’s ok.
Follow these steps of respect and if you haven’t already indulged in them you’ll be enjoying your leaves vibrant and lively on Thursday and Friday, often longer. 

1. All vegetables are living organisms. Treat greens like a bunch of flowers, trim their stems, cut their ties, plunge wholly in cool water and tussle around. Simultaneously clean and revive. A clean kitchen sink is perfect.

In the Summertime soak for at least an hour or so (if the tap water is warm add ice blocks) they will suck up the water and spring back to life.
Still do this in winter but perhaps not so long. 

2. Drain the water, lightly tussle leaves and stand up straight.
Don’t use a salad spinner as this will damage their tender tentacles. Let drain for 15 minutes or so. If you know you’re not the whole plant eating type of person keep it real and trim whatever you know you won’t use. Throw in the ‘for soup broth’ container or whatever mindful disposal you choose. 

3. Gently pack your calico greens bag (complimentary and available on market day, just ask!) with your dewy leaves, give it a light shake to create space. Your market bag is just as good, a tea towel tends to squash.

4. Tie the handles loosely and store in your crisper. 

This method isn’t a free pass to neglect. Check in on them every day to either consume or remove baddies. We all know one baddie is enough to cause havoc. 

Depending on the the quality of your fridge and accidental neglect you might have to repeat these steps on Thursday.
I eat about 6 bunches of watercress or rocket a week plus herbs, I have three of these bags going on at once. This method works.

Fresh greens are so incredibly good for you,
don’t underestimate their power. 

as a devotee of simple cooking sans recipes and unnecessary ingredients here are a few musings about what you could do with your winter favourites. 

the weekly market lists are created with a balanced diet in mind with consideration to colour, texture and complimentary flavours. 

greens

rocket | if you feel like something different other than raw you can cook rocket as you would a spinach. this can be said for most other greens including lettuces that are delicious quartered and pan-fried with oil or butter.

watercress | the most nutrient dense green overall watercress is mostly used in salads but is awesome stir fried quickly whole with sesame oil, garlic and a little chilli or added to soups. 

rainbow chard & silverbeet | you can use the stems separately -  slice or whole sautéed with butter or oil, add a little garlic & fennel. stems are awesome placed underneath roast chicken or pickled. cook your greens as soon as you can so they’re ready as accompaniments and save room in your fridge. 

garden chives & fresh herbs | on everything of course especially toasted iggy's with sliced tomato, sea salt, garlic oil & lots of black pepper. insert smiley face emoji.

baby endive | salad, soups, pastas or sautéed. really lovely fresh with roasted beetroot, lemon & goats curd. 

in the middle

brussel sprouts | roasted, sliced with noodles, crispy fried with lentils, as a side with a little broth, pancetta & garlic. in pasta with lots of parmagiano. (good pancetta is important!) or shaved raw in salads.

winter capsicums | roast all at once, peel and cover with oil and slivers of garlic for use with pretty much everything. always perfect with eggplant. 

kohlrabi | salad, raw like you'd eat an apple, curries, soup, roasted, pickled, or placed underneath a roast chicken. often paired with fennel. 

fennel | shaved in salad (preferably with a mandolin - a must have kitchen essential), quarter & slow roasted, braised, in soup or pickled.  

yellow beans  | swiftly blanched in salted water then in an iced bath is best. Back in the pan to heat with olive oil  and your favourite flavours. Straight up with well smashed roasted pistachios or hazelnuts, chives and fresh watercress is pretty good. Chopped in soups for some golden business.

broccoli | blanch in salted water all at once, refresh in iced bath to eat along the way. stems can be shaved into salads raw or chopped and added to noodles. the leaves (or rabe) are perfect for soups or in the pan like a kale.

cauliflower | whole roasted is definitely most peoples game. rub with a mix of smashed garlic and chilli (with or without turmeric, extra pepper and sea salt) finish with a gremalata (add pecorino or anchovy or toasted smashed nuts) or lots of fresh chopped herbs. slice into steaks and roast. a million curries and soups. crumbed and fried or pureed.  

roots

purple haze dutch carrots (purple outside, orange inside) | roasted, pickled, grated in salad, not recommended in soups as the purple will turn your soup a funny colour. raw as a snack!

butternut pumpkin | the best slow roasted for that natural caramelising, of course the classic soup, curries.

purple beetroot | roasted is best in winter, but shaved or grated raw as a finishing to salads is refreshing and hydrating or lightly pickled on the side. a light curry with coconut* or in chocolate cake.

the leaves can be used in place of spinach or creamed with rocket & chard.

*curries don’t need to include a whole lot of dried spices. light curries are beautiful and if the dried spices you have aren’t fresh they can overpower everything and taste dusty. I prefer to use all fresh ginger, turmeric and curry leaves, a little garlic, plenty of black pepper with fresh tomatoes or coconut cream and heaps of fresh herbs. toast your dried spices before combining and using for a better overall flavour profile.

When making soups merge away from store bought stock or broth they are extremely watered down and won't effect the end result at all if you're using fresh ingredients. When making soups try not to boil boil boil, instead leave to lightly simmer over a longer time.  If you like to include bone broth into your winter diet I would recommend Love & Bones Broth although making your own is simply enough :

Good quality roasted bones, water, apple cider vinegar, onion, carrots, celery, any other vegetables, bring to simmer and let it slowly, slowly do its thing, skim impurities of the first few hours. I do mine for 24 hours (overnight I set an alarm but thats just me!) for exact quantity breakdown hit a google search.