A fortnight ago, we stopped in at the Mulgrave Farmers Market )Wellington Rd (Jacksons Rd), Mulgrave) and picked up some gorgeous local and fresh produce.
These, combined with more veggies from our front-yard garden came together to make a delicious and wholesome dinner for the family. We love getting to markets, not just for the produce, and social aspects, but also as a chance to find new things to taste and try. We had Tactical Baby along (having been on our way back from dropping Triceratops Girl to her mother's place) and she was likewise delighted to see it all, taste everything we did (apart from the wines) and generally going ballistic over all the dogs being walked.
First up on the menu was Brasserie Bakery Caramelized Galric Pullapart loaf which was a no-brainer when we tried it at their stall. At first we balked at the price. $9 for a loaf of galic bread, but upon tasting it, even cold in the taster-plate, it was stupendous. They also had on offer some delights such as a sour-cherry loaf and a variety of "plain" sourdoughs, rye. We reheated this loaf by just popping it in the oven for a touch, it crisped up and the inside was still delicious and moist. As each other element of dinner was cooked, i popped it into the still warm oven to be ready for table.
We also collected some tasty thin, lean beef sausages. These were sourced from Otway Prime Premium Grass Fed Beef who had a variety of happy looking beef on hand, but we had to limit ourselves somewhat (this time). These were very tasty, no-gristle, all-flavour sausages, with a just-right fat content to keep it succulent.
We rounded off our luxury purchases (or at least what I'm showing you here) with this fine vino, from a very encouraging fellow from Folino Estate Wines who plied us with the sweet reds that we delight in. We settled on this light and effervescent Moscato Rosso for dinner, but also tried their Muscat, several other sweet reds and even a taste of their hair-curling but smooth grappa!
This complemented the meal terrifically. 
From the garden, I parboiled these Désirée potatos. Unfortunately you can see that some of them were a bit too close to the surface, and were a touch green and had to be fed to the chookens. The rest were quite tasty, tossed with dried thyme and olive oil. The simple addition of herbs like this can really accent a plain dish, without overwhelming the flavours of home grown produce. 
Last up is another iteration of my "garlic and greens" This time the top of leek (yes, even the green leaves are edible) was sauteed in butter until soft and sweet, then removed from heat, and the bottom was again sauteed with roughly chopped garlic to form something like a tomato-free sofrito. Once golden, the greens were stirred back through, and the meal was ready!
Simple, satisfying and tasty food, done in minutes. Farm or garden fresh ingredients can really add a subtle improvement in taste, especially if one doesn't mask them.
From the garden, I parboiled these Désirée potatos. Unfortunately you can see that some of them were a bit too close to the surface, and were a touch green and had to be fed to the chookens. The rest were quite tasty, tossed with dried thyme and olive oil. The simple addition of herbs like this can really accent a plain dish, without overwhelming the flavours of home grown produce.
Last up is another iteration of my "garlic and greens" This time the top of leek (yes, even the green leaves are edible) was sauteed in butter until soft and sweet, then removed from heat, and the bottom was again sauteed with roughly chopped garlic to form something like a tomato-free sofrito. Once golden, the greens were stirred back through, and the meal was ready!
Simple, satisfying and tasty food, done in minutes. Farm or garden fresh ingredients can really add a subtle improvement in taste, especially if one doesn't mask them.
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