Kyilla Community Farmers’ Market

What sort of tomatoes would you like?

What sort of tomatoes would you like?

There mightn’t be many farmers throughout the Kyilla Community here in the centre of Perth, but my, they know how to put on a market. Russ and I are just back from there laden with treasures and full of plans as to what we should buy next time.

With Blair and Leah away, their mail has been piling up on the office desk. Last Sunday Russ asked me why I hadn’t shown him the flyer for the market. Truth was, I hadn’t even looked at it. I was heartbroken (I do love a market) until I saw it’s on EVERY Saturday and is just a couple of ks from here. So we hunted up our loose change and smaller notes, cooler bag and carry bags, and headed off.

Enjoying the market on a lovely Saturday morning

Enjoying the market on a lovely Saturday morning

After some fairly ordinary and small (Pine Creek Northern Territory with it’s 3 stalls being the smallest) farmers’ markets, we’ve learned not to expect to much, but this one was excellent. Organic grain artisan bread (we bought the pumpkin loaf), hand made pastas, gnocchi and Italian goodies (we bought the porcini and parmesan risotto balls and pumpkin and feta diamond risotto bites), lovely fresh vegies, organic meat (including duck and rabbit), home made small-goods, cheese, olive oil, seafood and a variety of interesting takeaway stalls. It’s the sort of place where you could go for coffee (single source of course), breakfast, then shop for the entire week-including some really interesting, well priced pre-prepared meals (just perfect for new mums we thought). I really wanted to try the Turkish food on offer but we’d just had breakfast at home, so I couldn’t justify it. The American bakery with it’s pies and sweet treats and various bagels-filled or unfilled looked good too.

Organic grain artisan breads

Organic grain artisan breads

Russ and I have had a couple of lovely days spent with Deb and Harry (does anyone else think of Blondie when they hear those two names?). Harry sucks like a Dyson vacuum cleaner and has given Deb’s breasts a bit of a seeing to. With Todd at work, I’ve had the pleasure of accompanying her and Harry to a number of appointments so I could hold, cuddle and comfort him whilst she was being seen to. When it was his turn I handed him over, then he got handed back to me. I’ve even been shown by the Lactation Consultant how to massage Debs’ breasts as she feeds Harry (to soften the tissue) if Todd’s not home to do it. Lucky Harry is such a gorgeous baby!

Russ has gardened while Deb and I did all that. He’s weeded, sprayed weed killer, and planted vegie seedlings. The garden is starting to look really good. I did a bit of weeding the other day, and whipper snipped yesterday. A mow and it’ll look a million dollars. Todd and Deb have heaps of tomatoes just about to start ripening and Todd has plans for me to make tomato sauce (ketchup) for him when they do.

Last night we had planned to park our car at the Glendalough Railway Station and take the train into the city for the Hawkers Food Market at Forrest Chase, but by about 4 pm, we were both too exhausted to think about showering, catching trains and maybe queuing for food then standing to eat. A roast of pork seemed much simpler and more relaxing in the end. And that market is also on every week of the summer. Once again, it looks excellent.

Tonight we have Harry bringing his parents along for a BBQ. The risotto balls and diamonds will become entree, and all the lovely veg we bought will be turned into a couple of salads.

Spanish Style Zucchini Salad

  • 3 tablespoons olive oil
  • 2 medium zucchini, diced
  • 1 small red onion, diced
  • 1/4 cup pine nuts
  • 4 anchovies
  • 1 large garlic clove, sliced fine
  • 1 tablespoon cumin powder
  • 1/2 teaspoon cinnamon
  • juice one small lemon
  • 1/2 cup sultanas
  • 2 tablespoons chopped mint leaves
  • salt and pepper



  1. Heat the oil over a medium heat. Add the zucchini, onion, pine nuts, anchovies, garlic and spicesand cook until the zucchini is softened and the pine nuts a little browned-About 6 minutes.
  2. Remove from the heat and add the remaining ingredients. Stir and tip into a serving bowl. Serve at room temperature.

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