A linear market, some 20 or so producers had set up offering fresh Fish, Spices, Meat of all persuasions, Vegetables, Farmhouse Cheese, Breads and instant edibles from cake, crepes and coffee to burgers, falafels and smoothies.
I needed some more vegetables for Lunch and was pleased to see Ty Mawr Organics from Penpergwm near Abergavenny.
Kale, Savoy Cabbage and the last of the season’s Sprouts made their way into the bags carried by Janet “Sherpa” King who also doubled up as Second Assistant Director and took the shots that include me.
Welsh Apples and Pears took up another stall and the Egremont Russets proved irresistible and will provide lunches for a couple of weeks. A good dual purpose (eater/cooker) Crispin was also selected for the versatility that it will bring to cooking and healthy eating.
My favourite charcutiere, Trealy Farm, had their usual impressive range of smoked and cured meats so I left with their epic Hot Smoked Pastrami, Bresaola (air dried Beef) and Pancetta which will add depth of flavour to Pasta Sauce later in the week.
Interesting Beef, Garlic and a Hint of Chives sausages as well as smoked and Green Bacon came from a West Wales farm and Cave Aged Cheddar from the Teifi Valley.
Finally I spent some time purchasing fresh spices and organic pulses and discussing their origin with a very knowledgeable seller.
Riverside is a great market and when an outdoor market is as active in February as today proved , the warmer months and new seasons produce will make it a thriving, must go destination.
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