Harvest Market

Main information sourced from the Harvest Market website:

Mount Gnomon Farm are bringing their rare breed Shropshire lamb to the market – the first for the year. The meat is deliciously juicy and often quite marbled. Have a chat to Guy about his lamb and other rare breeds from the farm.

Southern Flowers return this week with their late winter blooms, and will be donating proceeds of daffodil sales to the Cancer Council in support of Daffodil Day.

Langdale Farm and Lily Farm also return for their fortnightly visits, as well as Gryphonwood Vineyards. Plenty of apples, pears and vegetables will be at the market to add to your shopping basket, along with a variety of meats, seafood, dairy, honey, hazelnuts, olive oil, preserves, baked goods and plants.

There will also be hot food and pastries on offer to accompany your morning brew from Ritual Coffee.

Liam Chapman will be entertaining the market crowd early on followed by Blue Note later in the morning.

This Week’s Market Recipe

with ingredients sourced from the Market (adapted & sourced from BBC Good Food Magazine)

Roast Pork with Apples, Redcurrant Jelly & Cider Vinegar
Roast Pork with Apples, Redcurrant Jelly & Cider Vinegar

Roast Pork w/ Apples & Rosemary, Redcurrant Jelly & Cider Vinegar

  • 225g                 pork loin on the bone, rind removed & set aside
  • 1                         garlic clove – crushed
  • 1 tspn               fresh rosemary – finely choped
  • 1                         large onion – thickly sliced
  • 2 Tblspns        cider vinegar – plus extra for gravy
  • 2 Tblspns        redcurrant jelly, plus extra for gravy
  • 500mls            vegetable stock

For the apples

50g                     butter
1                          small onion, finely chopped
1                          small lemon, grated zest
2 Tblspns         fresh white breadcrumbs                   
1 tspn                fresh rosemary , finely chopped
1 tspn                sea salt flakes

6                          apples, preferably Golden Delicious                 


  • Pork:  Mt. Gnomon Farm,  Langdale Farm
  • Garlic:  Tasmanian Natural Garlic & Tomatoes
  • Butter:  Tasmanian Butter Co.
  • Redcurrant Jelly:  Rocky Gardens
  • Onions:   Laos Fresh Farm, Mooreville Gardens, Old School Farm
  • Breadcrumbs:  Apiece, Manubread, Sandy’s Sourdough
  • Salt:  Tasman Sea Salt
  • Apples:  Lees Orchard, Windara Orchard
  1. Make deep incisions in the pork, close to the bone.  Mix together garlic, rosemary and  salt & rub into the cuts, spreading any extra over the meat.   Set aside for 20 minutes.   Meanwhile, preheat the oven to 220C.
  2. Scatter the thickly sliced onion & a few sprigs of rosemary into a roasting tin & place pork on top, skinned side up, then cover tightly with foil, pop the rind in tin and roast  for 30 minutes.
  3. Turn heat  down to 190C & cook the rind for a further 30 minutes (remove) and the roast for a further 60 mins.  Remove the foil and roast uncovered for 20 minutes.
  4. Meanwhile, prepare apples.  Melt butter in pan & cook the finely chopped onion gently until soft but not browned, about 10 mins.  Take off the heat, add the lemon zest, breadcrumbs & rosemary & season well with salt.    Core the apples & cut a line through the skin all round the waist of each.  Fill each apple with the onion mix.   Mix the vinegar redcurrant jelly for the glaze.
  5. Remove pork from the oven & turn the heat to 200C/.  Stand the apples around the pork, brush the pork with a little glaze & drizzle a little over the apples. Return to oven with the rind & bake uncoverd for a further 20-25 mins.  Baste the pork twice with the juices and brush once with any remaining glaze.   Test the pork by piercing in the centre with a skewer.   The juices should run clear, not pink. If in doubt, remove the apples, keep warm, cover the pork with foil and cook for 10-15 minutes more.
  6. Put the pork and apples on a warmed plate, cover with foil and leave in a warm place for 15 minutes. Spoon off the excess fat from the tin and put the tin on the stove over a medium-high heat.   Pour in the stock. Boil vigorously for 5-6 minutes. Taste and season, adding a little jelly and/or cider vinegar to taste. Strain into a gravy boat. Serve the pork and apples with the crackling, garnished with rosemary.

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