What’s good at the markets
Dishes featuring richly-toned fruits and vegetables, warm to the eye and tongue, are a particular treat at this time of year.
Beetroot, emerging from underground, the earth still clinging to its delicate threads, is the taproot of the beet plant. Its equally beet-flavoured leaves, fresh, green and red-veined on just-pulled roots, add subtle flavour to salads. Market sellers understand the virtues of these leaves, where supermarkets do not. But the root itself is a dark gem, in colour and flavour; in season April into August.
One of beetroot’s natural affinities is for goat’s cheese ; light, fresh, slightly acidic, it’s at markets around the country, often from local goat farms. Ann-Marie Monda and Carla Meurs make Holy Goat Cheese at Sutton Grange Organic Farm (Victoria), selling at local Castlemaine and Bendigo, and Melbourne markets. Meredith Dairy, another family farm in regional Victoria, sells around the country. In the Adelaide Hills, Saul and Sheree Sullivan make goat’s milk cheeses at Udder Delights; they have a cheese cellar in Hahndorf, with distributers in all states. Jannei goat dairy (NSW) sells its products (including raw goat’s milk) in selected stores countrywide. Today’s chef chooses sharper feta for her beetroot dish, saving goat’s cheese for a warm custard.
Quinces have an ancient history, originating in the Fertile Crescent of the Tigris and Euphrates river basin. Pale, ungainly, brushed with a downy fuzz, they emerge from long, slow cooking, a fragrant mahogany-dark feast. In markets from Hawkesbury Harvest, NSW, to Victor Harbor, SA, April to June. firstname.lastname@example.org