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Wednesday 13 May 2020

UPDATED: Dark Mofo team unveils a new produce market for Hobart

Hobart is to get a new fresh produce market where you can meet Gourmet Farmer Matthew Evans among others. 

DarkLab - the team behind the Dark Mofo festival - will open the Hanging Garden Green Grocer this week.

The opening comes after an investigation into how best to support local producers and the community at large during the challenging times of coronavirus.

The market will operate in the organisation’s In The Hanging Garden cultural centre space in the middle of Hobart from Wednesday, May 20.

The precinct’s central "cathedral" is a large, dynamic and safe space for locals to buy and sell fresh produce. With entry via Murray Street and exit via Liverpool Street, the site has been redesigned specifically to accommodate the market, which will operate Wednesday-Saturday 9am-2pm.

DarkLab Creative Director
Leigh Carmichael
“Different to many conventional produce markets, the Grocer has been designed in collaboration with advice from the Department of Health to work specifically within a Covid-19 world, and to mitigate as many of the risks as possible,” DarkLab Creative Director Leigh Carmichael said.

“We pride ourselves on providing a unique opportunity for quality Tasmanian producers each year at the Dark Mofo Winter Feast. The Hanging Garden Green Grocer is our way to continue to support our community and provide a new business opportunity for our best producers during this festival off-year.”

Stallholders will supply produce on a rotational basis, offering fresh and local, fruit, vegetables, and meat, dairy, honey, and bakery products, as well as prepared meals to take home.

There will be no eating on-site.

“Local produce markets are so important to keep our industry going right now, and we are excited to launch the Hanging Garden Green Grocer and assist keeping our quality Tassie produce community in business,” Hanging Garden Green Grocer curator Jo Cook said.

“We will have a rotational schedule of stallholders, with an eclectic mix of people, some who have had to create new businesses due to losing their work as pastry chefs, cooks and small business operators.

“Hanging Garden Green Grocer customers can look forward to picking up the best in locally-grown and produced seasonal fruit, vegetables and herbs, dairy, cheese and beef, honey and bakery goods, fresh pasta, sauce, focaccia, ferments, jams and pickles to take home and enjoy.”

There will be a one-way flow and strict hygiene guidelines, with sanitation stations at the entry and exit.

Matthew Evans from Fat Pig Farm in the Huon Valley says: “Who doesn’t love a market? This one’s terrific, because it gives us what we all need now, right in the heart of the city, delivered in a safe, responsible manner, while ensuring quality is key. 

“Tasmanians have always been great supporters of local food. Fat Pig Farm is planning to be at the Hanging Garden Green Grocer each Friday, using our produce, our fantastic wood oven and our team until we restart our long table Feasts back at our Huon Valley dining room.

“Along with smallgoods made using truly free-range pork, we’ll have prepared meals, pickles, baked goodies and farm preserves, including vegetables grown in our organic market garden.

“Most of all, we’re looking forward to catching up with people (at an appropriate distance of course) who love food as much as we do, and helping the locals to keep eating local.”  

Cassie Faux from Harvest & Light at Geeveston says: "I'm really excited about the opportunity to bring my preserves to the Hanging Garden Green Grocer.

"Anyone to do with hospitality is doing  it tough. To get this chance to bring my Geeveston-based business to a larger audience right now is going to help my business survive. To feel confident and safe about the environment and the management of the space is very important to me.

"I will be bringing the summer bounty of the Huon Valley preserved as jams, jellies, cordials and chutneys. Right now, autumn is providing me with an abundance of local and unique produce. Medlars, persimmons, quince and Jerusalem artichokes are in my kitchen right now. I will be bringing pickles you don't see every day and some old school favourites."


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