Bermondsey Farmers Market

On Saturday morning the American Vegetarian and I cycled down to our local farmers market to buy some seasonal veg.

Bermondsey Farmers Market is a small yet quaint market that sells vegetables, cheeses, bread, chutneys and some non veg produce as well. It's set in a square surrounded by two very nice cafes, an independent cinema and opposite the delightful Bermondsey Street.

The market is small so if you are looking for a bigger bolder market then Borough market is not too far away. But for local residents this is perfect. We cycled the very short 10 minutes to the market and wandered around the stalls. All the veg looked great, and I had to stop myself from buying more than we could eat. After trying some wonderful bread, cheeses and chutneys, we ended up buying some jerusalem artichokes, beetroot, carrots, ruby kale, and spinach as well as some real bread. And all of it costing less then it would have done in a chain supermarket.

The best thing I love about buying produce from farmers market is that once I get the food home I do very little cooking to the vegetables themselves, as the taste is all there. I spend more time washing the vegetables then I do cooking them.

I made a beetroot and carrot salad, and cooked the spinach in some Olive oil, lemon juice and then allowed it to steam in its own heat. Sliced and toasted the bread, and before you know it you have a very nice, organic healthy lunch in front of you..oh and don't forget the Saturday papers and a cup of coffee. Total weekend bliss.

Simple Spinach

Ingredients

1 bunch of spinach; thoroughly washed
Some olive oil
1 tbsp. of lemon juice
2 tbsp. of water
Salt and pepper to season

Method

Heat the oil in a pan, then add the rest of the ingredients and cover so it all cooks in its own heat for about 3-4 mins. Serve with some toasted bread.

Beetroot and Carrot salad

Ingredients

1 large beetroot; washed and peeled
1 carrot; washed
Some olive oil
A spoonful of honey (optional)
Salt & Pepper to season.
A handful of loosely crushed walnuts

Method

Grate both the beetroot and the carrots in a food processor. Then transfer to a large bowl and add the olive oil, and salt and pepper. Taste and add the honey if you feel it needs sweetening. Then top it off with the walnuts and mix well. I added the honey as the beetroot that I had tasted slightly bitter, so I needed to sweeten the taste out. The crushed walnuts add a lovely crunch to the salad as well.

Bermondsey Farmers Market, Bermondsey Square, SE1 3UN. Saturday from 10am-2pm