farmer’s market | fedOZsenko

Last weekend was all about plants. On Saturday morning we took in the Mackay Farmer’s market at the race track.

We were delighted to find locally grown bananas and limes. I bought 5 limes for $2 and ended up with 7 since the vendor was both generous and hoping to unload her stock to pack up and enjoy the sunny but refreshingly cool weather. We bought garlic from Eungella and avocados from Walkerston. With the last of our cash, I picked up passion fruit butter, and I must admit, I have yet to try it.

All sorts of people were at the market, which was great to see not only because it supports local growers, but also to witness the existence of diversity in the country city.

Back at home, I spent the afternoon moving our container garden from the back balcony to the front. With the change of season, the afternoon sun is stronger in the north. I planted lettuce, rocket, basil, rosemary and lavender. I must admit, I’m most looking forward to the lavender. A couple days ago at work, I confessed to my colleague that around this time of year at UBC I would ‘harvest’ some of the lavender that grows on campus grounds and hang it to dry in residence. I was caught once, but thankfully it was only a friend and not campus security.

Most of the plants from our first planting back in January are doing well, especially Bernie the heirloom capsicum (pictured). The lemon tree still hasn’t bloomed and aphids ate most of our Black Russian tomatoes, but after some TLC of pruning and fertilizer, I’m hoping for the best.

Every month or so I refresh the flowers in our kitchen green glass ‘vases.’ I walked into the florist that afternoon looking for Gerbera Daisies but came out with Hyacinths. They look and smell gorgeous. It’s a treat to come home everyday to a house that smells deliciously botanical.

Last weekend we drove north to Townsville. Our trip was a breath of fresh air to my slightly de-oxygenated small-town brain. We drove for four and a half hours each way, taking turns and singing along to the radio and my playlists. We slept at the Aquarius Hotel on The Stand and spent our two days exploring the Townsville CBD. The highlights included:
The eats

While Mackay has some tasty offerings, the restaurants and cafes in Townsville were refreshingly modern and eco-conscious. First we shared a meal at A Touch of Salt. Our table over-looked the river. My creme brule came with chocolate cookies infused with lavender. It was bliss.
On Sunday morning, we munched on jaffles at The Sweatshop Cafe, pictured above.You may wonder, as we did, what a jaffle is. As we learned, a jaffle is a stuffed, grilled sandwich. I was immediately reminded off the metal sandwich presses used back home for camp fire cooking. Back then we filled them with jam. This time, my jaffle was filled with eggs, spinach and tomato chutney.
Our last meal in Townsville was lunch with iced coffees at Millie J. A charming family-style cafe, Millie J is housed in a green-glass enclosed pavillion. They boast gelato and gourmet tea.
The architecture

With heritage buildings lining the streets, Townsville immediately reminded us of Winnipeg, MB. The fact that both cities are mid-size and relatively ‘up and coming’ solidified our association.
The culture

In Townsville, we took in the Perc Tucker Art Gallery which featured aboriginal paintings and outrageous glass art. We frequented book shop Mary Who? where I bought Triple J’s Like a Version volume 7, a beautiful greeting card and dark chocolate. We strolled through the farmer’s market, eating deep-fried banana puffs, smelling the Australian leather products and tasting the New Zealand raspberry jam.
The nature

The wet season has hit Northern Queensland. We drove through torrential downpours, hoping to catch the sun in Townsville. On Saturday, we were caught in a deluge that soaked us to the bone. Thankfully we took shelter in The Brewery where we drank craft-beer, played scrabble and snacked on nachos.

We pointed gleefully at the birds in Townsville, who seemed to revel in the rain. We told them that we’ll be back soon, for more eating and exploring.