Option market opening times adelaide farmers market
For market gardeners, artisan producers, dairy farmers and fishing families selling their produce direct to the public provides vital cash flow — and a great way to interact with the wider community.
While Adelaide is justly proud of its Central Market, locals also flock to the Sunday market at the showgrounds in Wayville. This weekly market provides a marvellous snapshot of the range of foodstuffs produced in the state.
So linger, sample the produce, buy a coffee, chat to some of the growers and life will suddenly look so much sunnier. Driving, cycling or walking to the showgrounds is a Sunday morning ritual for hundreds of Adelaide people.
Much of the produce has been harvested only hours beforehand. The market also hosts cooking demonstrations and many regulars arrive early for brunch or coffee before joining the throng queuing at their favourite stalls. The market is divided into indoor and outdoor sections.
Most of the fresh fruit and vegetables, herbs, seafood, organic meats including a goat meat stall are in the outdoor part. Specialist bread, cheeses and baked goods are under cover. Both sections are worth exploring. San Jose Smallgoods has been a regular fixture for many years. This family-owned business produces a wide range of authentic Iberian bacon, chorizo and smoked hams. Staff are always happy to chat and often dispense slices of their cured meats to sample. This is where the clans of the Barossa gather to buy fresh produce, gobble down a bacon and egg roll they are delicious and exchange vital gossip.
The market is in a huge tin shed and is colourful, diverse and full of life. Stallholders come from far and wide to display their goods here and the market is popular with home cooks and professional chefs. Swedish trained pastrycook Eleni Michau makes a range of delicious pastries, tarts and other goodies.
When the MasterChef crew was filming in the Barossa last year, Matt Preston fell in love with her frangipane tarts. Arrive early to avoid disappointment. Frequently overshadowed by nearby wine-rich McLaren Vale, the Fleurieu Peninsula is in effect the larder for South Australia — producing some of the best homemade breads, jams and relishes, creamy cheeses, grass-fed meat and exotic foodstuffs such as venison, pheasant and quail.
The market is especially known for its locally caught seafood and fantastic seasonal fruit and vegetables — the strawberries, blueberries and apples are sensational. While the market is well supported by locals it is also a must-see for visitors to the region. Selling systems Selling systems vary in their efficiency and suitability for individual enterprises and circumstances.
Cattle selling options Saleyard auction - Livestock are transported to central saleyards and sold to the highest bidder. Prices reflect supply and demand in the market on the day. Producers and agents must be registered. Paddock sales - Livestock are inspected on the vendor's property by a buyer or agent and sold from the paddock. Stockyard sales - Livestock are weighed, graded and priced for sale.
Over the hooks OTH - Livestock are delivered directly to the abattoir with change of ownership taking place at the abattoir scales. Terms of sale vary between abattoirs.
Livestock must be accurately assessed for sale to avoid price penalties. Combines the best features of the saleyard system and allows direct consignment to the abattoir or buyer. Forward contracts - A contractual agreement between a seller eg producer and buyer eg processor to supply a given product at a future point in time for a given price. In some cases the price is fixed, thereby reducing the producer's exposure to a fall in market price.
Producer alliances - A group of producers working together to service market place requirements. Value-based marketing - Based on the principle of being paid for the inherent value quality and quantity of the product to the buyer and the end user, such as systems that provide clear feedback from the consumer to the producer and has a pricing system supporting these signals. Sheep and lamb selling options With the sale of sheep and regardless of the selling method, the buyer will pay on an estimated or actual weight of carcase with a skin value added.
Saleyard auction - Livestock are transported to central saleyards and sold to the highest bidder. Auctions offer immediate sale with all stock types and lots of any size accepted. Buyers prefer large numbers and an assessment in weight and fat score range is an advantage in price negotiations.
OTH allows lambs to be sold at the optimum time in terms of market readiness and pasture use efficiency. Forward price contracts - A contractual agreement between a seller eg producer and buyer eg processor to supply a given product at a future point in time for a given price. Producers can manage contracts to sell lambs at optimum times in terms of market readiness and pasture use efficiency. AuctionsPlus - An electronic online auction for the sale of livestock by description. Producers retain full control of livestock and are assured of market value or better when protected by the reserve price set.
New selling options - A payment system based on lean meat yield is available in two Australian and eight New Zealand processing plants. It rewards those producers who carefully manage stock for optimum weight , muscle and fatness of their slaughter lambs.