Northside Produce Market July 19 Highlights

As we head into the depths of this season, Winter greens are a must, so too is some of Carne's porchetta, a slice of "princesstarta" and a glass of Savannah Estate's Reserve Muscat.

As we head into the depths of this cold season, Winter greens are a must. Simon Chung, tells us from the Vegie King farm, that the crops have recovered from the recent deluge of rain and the English spinach is particularly good, enjoying the early morning mists, which make it more tender. The Asian greens are enjoying these conditions too from the Chinese broccoli, baby Bok choy to the Choy sum.

Being one that enjoys Porchetta, it can be torturous at times, whilst setting up the market, as Carne’s 72-hour air dried Porchetta stuffed with lemon, fennel, garlic and rosemary, slowly roasts and the aroma wafts across the park. Finally, when the Carne stall opens, the Porchetta can then be eaten on toasted Ciabatta with star anise onion jam, toum, wild rocket and crispy crackling.

The Nordic Bakedbox was featured in the recent Good Food article on the revival of the Swedish princess cake, as Isabelle makes it so easy for you to create this sponge, custard, jam and cream cake, encased in a thin layer of rolled marzipan or mandelmassa (almond paste). It’s traditionally dyed green and topped with a single marzipan pink rose and you’ll have to tell us how your version turns out.

The Savannah Estate Muscat is a very special wine to Savannah Peterson, as her father and grandfather first started making this in the mid-80’s using a Solera system - a method that blends multiple vintages to develop deep complexity and consistency over time. Personally, I love the intense aromas of raisins, toffee, and spice, the velvety palate of caramelised fruit and the lingering, warming finish.

I leave you with a  question - why does the Savannah's Reserve Muscat seem even more enjoyable in Winter?

With warm regards, Lisa.

Lisa MacDonald - Northside Produce Market Coordinator