Okra

I am not a fan of markets. After a childhood of the Lismore Car Boot Market, buying trinkets and revolting snacks, markets don’t hold fond memories for me. So when visiting home I am never too excited about getting up at the crack of dawn and visiting the organic market where my Dad sells his produce.

Lucky for me, though, this market is nothing like my memories. Starting early, this small fresh food market only allows certified organic produce to be sold. This means that the offerings are exceeding fresh and in season. Most of the stall-holders grow their wares, which have often been harvested only hours before.

Tiny ladyfinger banana

This market will be the last of the season for some of the stalls, including my Dad.  Some crops are ending, water is running low and the weather is sizzling. The idea of having no avocado’s til Anzac Day horrified some customers, but the sad specimens left on the trees weren’t worth eating, let alone selling. So he just sold beetroot and rhubarb, which quickly sold out. While visiting I ate many beetroot, steamed, pickled, and raw, grated (interestingly whole beetroot were sold to the local health food shop then purchased back in a delicious vegetable wrap from lunch).

Dad’s rhubarb

Today’s market saw reams of herbs, lettuce, rhubarb, garlic, fresh vegetables, as well as coffee, cakes and delicious vegetarian dosa.

Crispy and Thin Dosa served with dahl and spicy coconut chutney (delicious)

Freshly picked herbs, 3 bunches for $5!

curly kale

delicious fresh radishes

The market is full of friends and it really feels like a community. Kids are running around, jokes exchanged and people coming up just to chat and see what’s new. Chairs and tables set up in the middle of the space with people sipping latte’s in mismatched cups, it feels a little like a friendly neighbours living room.

Tiny, fragrant and juicy russian purple garlic

I would recommend that anyone who is in the area should visit, support local organic food production and sample some local specialities.

amazing heirloom tomato varieties

I would recommend the avocados (April to November), chokos (for a sustainable powerhouse), sunflower sprouts, and delicious dosa.

Luscious fresh sweet potato shoots (apparently delicious stir fried)

The Rainbow Region Organic Market
is on every Tuesday morning (until the end of the world)
7am – 11am
Lismore Showgrounds

It is my turn to cook dinner. Early evening, on holidays, relaxing. Its a few years ago. I hear the roar of the old motorbike and a lug hits the back veranda. I go out to investigate and everything I asked for is present and accounted for, freshly harvested.

Earlier Dad had asked me what produce I wanted, then at the very last minute he picks it all and speeds it back to the house. In a few minutes it will be prepared, cooked and eaten.

Now I live 700kms away, so the process isn’t so easy, and the produce isn’t so wonderfully fresh, but when it arrives it feels like christmas.

Last week Dad called and asked what I would like brought down, see, this time he was driving to Sydney, so space was not an issue. I asked for avocados, garlic, asparagus. “Sorry”, he said, “the asparagus hasn’t started yet”. So I was happily surprised when a handful of impossibly fresh thin spears arrived. “The asparagus started two days ago”, he explained.

When I was young, it was an avocado farm. I took them for granted, during the season anyone who visited left with bags bursting with these wonky orbs of deliciousness. When I left, I missed them dearly unable to bring myself to pay $2 for one.

This garlic reeks. Wonderfully. Dad didn’t grow this, he exchanged something for it at the organic market where he sells all his produce.

I left the beetroot and nubbly lemons, I had more than I could carry, and now to figure out what to do with my lucky haul.