Albany Farmers’ Market is held every Saturday in the middle of town. When we first visited it about 10 years ago, it was considered one of the best in Australia. It’s still good, but certainly not one of the best any more-the Kyilla Community Farmers Market market near Blair and Leah’s in Perth beats it hands down these days.
Yesterday, Russ and I, Janette and David drove the 120ks to Albany, mainly for the market but also to have a look around town too. Although the market is not quite as good as it used to be (where were the yabby people, the smokehouse goods, the baked treats?) we still brought home some great produce.
I got some lovely fresh lime cordial, chilli strawberry sauce and strawberry vinegar at one stall, leeks, peppery rocket, local asparagus and cucumbers from another, jersey cow feta from yet another. I’m imagining a rocket, asparagus, feta cheese salad with strawberry vinaigrette beside a steak for my dinner tonight.
We drove out to Emu point and Middleton Beach to show J&D the parks we’ve stayed in on other visits, then went into the local Woolworths bought ourselves a cooked chook, fresh bread rolls and tomatoes and had a picnic by the water. After lunch we took a look around town, a drive around Princess Royal Harbour, then on to Frenchman Bay for a look at the new botanic gardens, the old whaling station and Salmon Holes.At Salmon Holes (named for the calm, sheltered pools the salmon like), we were almost blown off the lookout platform by the wind! I was thrilled to buy myself a new pair of UGG slippers in town. My last pair died a few years ago after about 23 years of hard wear. Here’s hoping this pair last as long!
We came home and while Russ cooked us a pork loin and roast vegies, I made creamed leeks with those lovely leeks we bought earlier in the day at the market. I also used some of the smoky, fatty bacon off cuts we bought at the Kyilla Community Farmers Market the week before. Without the bacon fat I’d use a couple of tablespoons of butter to cook the leeks. I didn’t get a photo of the leeks so you’ll just have to imagine!
- 2 tablespoons butter
- 2 rashers bacon, diced
- 2 leeks, washed sliced into thin rings
- 1/4 cup cream
- 2 teaspoons mustard (seeded or Dijon)
- 40g grated parmesan (or as much or little as you like)
- Plenty of freshly ground black pepper
- Salt to taste (I used Maldon smoked salt)
- Heat the butter and cook the bacon for a few minutes or until crispy and the fat is rendered from it.
- Add the sliced leeks and cook, stirring until the begin to soften. Put a lid on your pan and cook over a low heat until well softened and cooked.
- Add the remaining ingredients and stir until the cheese is melted, then serve. We had ours as a side dish, but I think this would be good over pasta too.