Mon-Fri 8am - 6pm Sat & Sun 8am - 4pm
10 % Discount for Seniors Card holders EVERY TUESDAY & WEDNESDAY *
Supporting Local Farmers & the Local Community Since 1985
Open 7 Days
Mon-Fri 8am - 6pm Sat & Sun 8am - 4pm
RICHMOND
FRUIT MARKET
For a different shopping experience visit Richmond Fruit Market
FRUIT & VEG DELI GROCERIES www . richmondfruitmarket . com . au
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IN SEASON NOW ...
FRUIT Apples • Haas Avocadoes • Custard Apples • Grapefruit • Kiwifruit
• Mandarins • Nashi Pears • Corella Pears • Navel Oranges • Quince • Rhubarb New Season Queensland Strawberries have started now and are full of flavour !
VEGETABLES Broccoli • broccolini • Brussel Sprouts • Cauliflower • Carrots • Celery • Celeriac • Jerusalem Artichoke • Kale • Kohlrabi • Leeks
• Onions • Parsnips • Potatoes • Pumpkin • Silverbeet • Spinach
• Swede • Sweet Potato • Turnips
CHEESE OF THE MONTH L ’ Artisan Raclette
Matthieu Megard grew up in the French Alps surrounded by classic Alpine cheeses . Soon after moving to Australia he set up his own dairy to share the cheeses from his childhood . Matthieu personally selects the finest organic milk from family owned dairies found in the South West of Victoria - a celebrated dairy region of Australia . This milk is handled with the utmost care at every step of the cheese making process . Everything is done by hand at L ’ Artisan Cheese - Organic , which means every batch , and every cheese receives very special attention . Each wheel of L ’ Artisan Raclette is pressed for 12 hours in cloth before being salted in a brine bath . During maturation on special oak boards , a brine solution is carefully applied to its rind every second day imparting a reddish tinge after 12 weeks . Each wheel is aged until it develops a semihard texture , smooth paste and robust flavour with nutty notes and a buttery finish . Whilst it can be served as a table cheese , it truly comes into its own when melted . The sweet , nutty flavour is delicious when melted in a fondue and even better , when served in the traditional French manner ; melted and spooned over potatoes with cornichons on the side .
Make your own vegetable stock
Don ’ t waste your vegetable trimmings – use them to make stock !
Nourishing home-made vegetable stock is all natural and free of any preservatives . Use any leftover veggies in your fridge and remember , all your vegetable trimmings can be frozen over time until you are ready to make your stock .
• Pack a large saucepan with washed vegetable trimmings from leeks , celery , carrots , mushrooms and onions .
• Add a few black peppercorns , a couple of bay leaves and some sprigs of fresh herbs like thyme and flat-leaf parsley . Add a little lemon rind if liked .
• Cover with cold water . Bring to the boil over medium heat . Reduce heat and gently simmer for 1 hour ( skim off any scum that comes to the surface ).
• Strain the stock through a fine sieve into a large heatproof bowl . Cover and refrigerate until cold . Store in the fridge for up to 5 days or freeze in airtight containers .
Perfect persimmons
A persimmon contains twice the dietary fibre of an apple and higher levels of many minerals and antioxidants . Persimmons are a good source of vitamin C and beta carotene and are high in fibre and fat free ! There are two very different types of persimmon , the traditional astringent variety and the sweet persimmon . It ’ s easy to confuse the two ; both are delicious and nutritious however they each have a unique flavour and texture . Traditional persimmon ( astringent ): Is heart shaped with a glossy orange skin which changes to a deep red-orange , becomes almost translucent when fully ripe and the pulp turns into a jelly-like texture . Once ripe cut open , remove the seeds ( if there are any ) and spoon out the lusciously sweet soft flesh . If eaten before ripened the astringency will be quite unpleasant . Try as a dessert or healthy snack : Simply halve ripe persimmons crossways through the centre . Scoop out the flesh and enjoy with vanilla ice-cream , Greek yoghurt or serve over warm porridge . Sweet persimmon ( non-astringent ): Is round with a slightly flattened top at the stem and is pale to deep orange . These can be eaten firm and crunchy like an apple ( the peel is edible ) and can be cut into wedges or slices that reveal a decorative star pattern . Or you can also eat them after allowed to soften . Fuyu is a common variety . Try in salads , cheese board and cereals : Slice and toss sweet persimmons into salads with chopped hazelnuts and leafy greens . Or cut into wedges and serve with cheese platters . For a honey-flavoured addition add slices to hot or cold cereals .
Novello First Pressed Unfiltered Extra Virgin Olive Oil - 2024 Limited Release
As fresh as it gets ! In Italian , “ Novello ” means “ new ” or “ young ” and when using it to describe an olive oil , it means the very first pressed oil taken from the year ’ s harvest . The parcel of olives for the Novello oil are carefully selected and cold pressed within hours of being harvested to deliver a fresh , extra virgin olive oil . Novello is bottled in clear glass so you can see this extra virgin olive oil in its unsettled and unfiltered state . Novello is a limited release with only 1500 available for purchase . This oil emanates absolute freshness , enjoy with gusto !
Harvested and pressed , May , 2024 .
10 % Discount for Seniors Card holders EVERY TUESDAY & WEDNESDAY *
Shop 10 Park Mall Windsor Street RICHMOND P 4578 4200
* Senior ’ s Card Discount is valid on Tuesday and Wednesdays with presentation of a valid Senior ’ s Card . Discount applies to full price Fruit and vegetables only .
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