Lots of greens this week – we have the first cut of perpetual spinach plus Tuscan kale, collards and curly kale.

Potatoes:

• Dutch Cream – sought after yellow -fleshed waxy potato, excellent for mashing, roasting, casseroles, salads, boiling;
• Norland (red skinned, waxy potatoes for boiling and salads);
• Delaware (all round old favourite);
• Nicola (yellow fleshed, waxy – similar to Dutch cream);
• Kipfler.

Stems and roots:

• French breakfast and round red radishes;
• leeks.

Greens:

• Tuscan kale, collards and curly kale;
• Violetta cauliflowers, Romanesco broccoli;
• Sugar loaf cabbage;
• Perpetual spinach;
• Violetta cauliflowers and Romanesco broccoli;
• Frisee – blanched to produce lots of pale leaves in the centre;
• Bitter salad mix – Italian style mix including frisee, scarole, radicchio, sugar loaf endive, coral and cos lettuce.
  

  Curly Kale

  

  Frisee

 Fruit:

• Argentine pumpkins – on request only.

 Preserves from the farm :

• Coriander and Garlic Sauce (for marinades, basting, substitute for fresh coriander),
• Vietnamese Curry Paste,
• Harrief  (hot Moroccan style chilli and roasted pepper sauce),
• Thai style Chilli Jam,
• Red Onion and Tomato Chutney,
• Eggplant Kasaundi,
• Tomato Kasaundi,
• Spicy Tomato Sauce,
• Quince Butter and
• Quince Jelly – classic jelly and with quince pieces.

All available on Saturday from 8 am to 12 noon at Albany Farmers Market, Collie Street, Albany. Western Australia.

Lin, new arrival from Taiwan helping Andrew at Albany Farmers Market

New arrival Season from Taiwan helping in Albany Farmers Market