Did you know, I have a family history when it comes to markets?
My grandfather, who came to Melbourne from Sicily, began a fruit and vegetable business at the South Melbourne Market when he was a young man. That market stall was in our family for over fifty years and during those years my grandmother, my mum, my dad, my brothers, my uncle, my mum’s cousin and I all worked there. Now my dad and my brothers still work in the fruit and vegetable market on the wholesale side of things and of course I have my little market stall too.
I guess you could say it’s in our blood.
We used to love going with my dad to the wholesale market in Footscray when we were kids to do the buying. Despite being the middle of the night, it was a completely live, vibrant, busy and chaotic world inside the market. There would be fork lifts and scooters flying every which way as fruiterers from all over Melbourne and beyond gathered their supplies. We were always spoiled with free apples from generous stall holders as we made our way through each aisle.
It felt like being in a special club – even the language was foreign…
“we better hit the frog and toad, I need to get to the tote to put the quaddy on before the ball and chain asks for the home on the range”.
My brother and I could never wait until the work was done and it was time to reward ourselves at the cafe with a serve of piping hot chips smothered in salt and tomato sauce before heading to our stall at in South Melbourne to set up the show.
And needless to say, we always had an abundance of amazing fresh produce at home. Some weekends, the entire kitchen bench would be covered in bowls of cherries, peaches and nectarines, not that they would last very long!
So when my brother brought me home a stack of peaches a few weeks ago, it reminded me of those market mornings and got me thinking about how my path has wound its way back to where it began. Funny thing, but it almost makes me think it’s kismet x
Baked Peaches with Crunchy Classic Granola
In the summer, we are so spoilt for choice when it comes to amazing produce. If I have an abundance of stone fruit, I like to bake them for an extra delicious Sunday breakfast, and sometimes even dessert.
Pre heat your oven to 180C
Cut four peaches in half and remove the stone. Place them, cut side up on a baking tray lined with baking paper. If you fancy, you can drizzle them with a little honey or sprinkle them with rapadura sugar but I don’t usually worry about it.
Bake the peaches for about 20 minutes, until they are soft and beginning to caramelise.
To serve, place them in a shallow bowl and add a generous dollop of good quality natural yoghurt and a heavy handed sprinkle of Mamacino Homemade Classic Granola (or any kind of granola, or even chopped nuts and seeds).
Enjoy in the sunshine with a cup of your favourite herbal tea and watch your worries melt away.
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