Market Day #2 - Orange-Grove Organic Growers

A sunny Saturday morning is a blessing to out-door marketeers. Stall-holders in the Sydney region must have breathed a collective sigh if relief when the week-long clouds lifted just long enough on the Saturday of the recent Long Weekend holiday for them to be able to get their Produce to the People.

My mission in visiting the Orange Grove Organic Produce Markets in Rozelle was to purchase the ingredients of the next Secret Ingredient Post - which will all be revealed in time - there’d be no point in it being Secret if I just blabbed it right away… Plus this particular ingredient needs a little bit of curing, so watch this space!

For now, here are a few more favourite seasonal things, fresh from local Organic farmers in the Sydney basin:














































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Green Split-Pea & Smoky Bacon-Hock Soup

You know it’s winter when it’s time to make this thick and tasty soup, made from a base of free-range smoky-bacon hocks with creamy vegetables.






















Green Split-Pea & Smoky Bacon-Hock Soup Ingredients:

1 free-range smoky-bacon-hock
2 medium onions
3 coves of garlic
2 carrots
3 stalks of celery
3 tablespoons oil
375 gm green split-peas
water

Method:

Bring a large pot of water to the boil and immerse the bacon hock, allowing it to boil for 10 minutes. Remove the bacon hock and reserve it, throwing away the scummy water.

Rinse a packet of green split-peas and drain - no need to soak them.

Meanwhile, chop the onions, garlic, carrot and celery and mix together with the oil in a large soup pot. Sizzle on a medium heat, stirring occasionally, until the vegies begin to turn golden.

Add the split-peas and the bacon-hock and 3 litres of water. Bring to boil and then reduce to a simmer for about 2 hours, stirring occasionally and adding more water if necessary. When cooked, the meat should fall from the bone and the split-peas should be creamy.

Serve with a crusty rye-bread roll or rye-bread toast.

Yum-oh!

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