5 questions with Arlingtons

Can you give us a little bit of history as to the beginnings of what is now a Northern Beaches Legend known as Arlington's

Arlington's started out as a fruit & veg/gourmet food store in Seaforth 23 years ago. During this time the brains of the operation (Peter Arlington) created a range of yummy hommus dips to sell at the shop.

The demand grew to the point that we were supplying other shops around Sydney and the range or products grew to include tapioca & yoghurt.

With the huge workload something had to give and we eventually sold the shopfront 3 years ago.  And we haven't looked back since.....

So how long have Arlington's marketeers at Frenchs Forest 

At least 4 years

From personal experience, we know that you can't simply stop at buying just "one". What has been the biggest turnover of a single item in a single market day

Thai Chilli Lime Hommus wins every time at both (yep, luckily for the Inner Westies Arlington's also do our Orange Grove Market every Saturday)....especially at Christmas!

Do you have a personal fave amongst al the delights, or are you continually looking for new and fabulous yummies to keep us on our toes

Our range is very extensive at the moment, so nothing new on the horizon at this point. A personal fave would have to be the Belgian Chocolate Mousse as a guilty pleasure.

How would you sum up life as a Frenchs Forest Market stallie

Great friendships with other stallies and loving chatting with the regulars 

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Ain't no doubt about it!  Every week they are here, rain hail or shine.  Every week with a smile and every week they sell out of just about everything.  

So what's YOUR personal fave we wonder?

5 Questions with Putrino's front man Erkut

When did Putrino's make their debut at Frenchs Froest Markets

G & M Putrino have been here for around 10 years and for me personally, I have been here for about 4 years

number one fan!

Not only is your produce totally delicious, you are constantly busy which is excellent for any stallholder.  What is about being part of the market community that separates it from a retail outlet or a supermarket chain.

Always having loads quality fresh produce at hand and loads of people each with their unique personality

As your produce grows so does your stall size. From set up to packdown, from picking up produce to arriving at market.  It is not a life for the faint-hearted.  When does your day actually start and after all is said and done, what time do you finally get home and put your feet up to relax.

Very early start leaving home at 3am, then its off to the farm to collect the truck which is packed with market produce

Whatever the weather you are at market.  We absolutely appreciate it and we KNOW for a fact that the shoppers do also.  What has been the biggest sale at any market in one day

We always make sure we show up in any weather because we know our customers rely on us being there and we absolutely appreciate that they come out whatever the weather.

Some days we do incredibly well and sell totally out.  But when the weather ain't that great obviously it's a bit slower but fortunately for us, it's not that often.

It's hard to put a figure on best seller because our costs and produce change according to season and weather.

For anyone who has yet to discover the delights of your Orange Grove goodies, what 5 words would you use to get em in and have a sample

Come and have a taste!

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No point waiting....it's a no brainer really.  Gotta get in, have a sample and then when that's done, buy and buy big is our advice

It's August....It's Time

deebz13

christie

@cookfeedlove

@coloursoftherainbow

@studio2103

@nolitahearts

@fitmissal

justine

Sharing the love with Larissa

When did you first discover the delights of Frenchs Forest Markets

I decided that I had to visit it the first time about a year ago after seeing all the delights of everyone and their green smoothies on instagram

Your food photography and recipes look sensational! Do you try to use as much organic produce as possible when cooking

Thank you!  I'll admit it's hard to always get your hands on organic produce but I do whenever I can and you can really taste the difference.

Plus it's rewarding to know that you are supporting the organic farmers when you purchase from them, it makes it a bit more personal.

What is one staple that you simply MUST get each market

A good bunch of spinach - I won't go a week without eating it

Has your love of cooking and shopping at Frenchs Forest Markets infiltrated the lives of all those around you

There's nothing better than getting your hands on fresh ingredients to cook up a healthy, nourishing feast for a bunch of people you love

In 5 words how would you encourage those who have yet to be converted to organic produce to do so post haste

Not really 5 words, but one of my favourite quotes from a wonderful journalist Michael Pollan "Eat from a plant, not food made in a plant"

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Huge muchos to Larissa for sharing a bit of love of not only cooking and photography, but her time with us, and if you would like to see more of her beautiful culinary creations simply click "here"

Dom and Brasserie Bread

Every Sunday without fail you will find Dom selling his artisan Brasserie Bread at Frenchs Forest Markets, so we figured why not do a segment which might be slightly different (but still just as important) about Dom, the markets and life as a Brasserie Bread'er'er.

It will contain some seriously cool information from Brasserie Bread with a dash of Frenchs Forest Market input...so let's do it!

Brasserie Bread has had an incredibly long association with Organic Food Markets. Can you enlighten us as to how this "introduction" came to be

Brasserie Bread has been actively involved in farmer's markets in Sydney for the past 7 years.  It's a very important part of our wholesale business.

Farmer's Market shoppers also share their experience with lots of other people, both good and bad!  This certainly keeps us on our toes and gives us invaluable insight for future product development.

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Week in, week out whatever the weather may be, Dom is at Frenchs Forest every Sunday and has his setting up routine so down-pat, he is ready to sell them loaves for the early birder's.

He is an incredibly engaging person with his customers, always has a HUGE smile and a sample on offer and the most impressive ability to remember faces and preferences. 

It has also been known that at times those who may not have necessarily have made a conscious decision to purchase outside their regular order, have come away with two or three loaves or other goodies more than they intended...such Dom's way!

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Your bread is known for winning many medals at many Easter Shows which is a testament as to how good your products are. What would be your best seller at any given time

Definitely our organic sourdough which is made with organic unbleached flour, Murray River salt and our 18 year old sourdough starter.

Our Quinoa & Soya Sourdough also have a big following.  It's packed with nutritious soya beans and five seeds including quinoa.

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Does Brasserie Bread deliver to market sites or does the stallie collect from the bakery

They pick up from our Banksmeadow Bakery

Hats off to Dom for his early early start to make sure you get your 

bread beautifully fresh and crunchy!

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Another thing we love about Brasserie Bread is they cater for those with a sweet tooth and is it any wonder with scrummies like these

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How would you sum up the world of Brasserie Bread in 5 words

Honouring traditions of artisan baking

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And with that we thank Brasserie Bread for sharing just some of their amazing history with us and for those who haven't met Dom at Frenchs Forest Markets it's pretty easy to find him.  Just follow that voice "BEAUTIFUL ORGANIC SOURDOUGH" and you will find nirvana

5 Questions with the Queen of Sprouts

You specialise in sprouts and all things organic.  What was the impetus for you to choose this life's path

The chemicals used to grow conventional foods are damaging for our health, development of babies and young children.  We are organic creatures and therefore our bodies cannot assimilate non-organic chemicals.

Synthetic fertilisers used in growing conventional foods are salts and chemicals; some of the chemicals have been banned in other countries....Salt makes the plant thirsty, makes it drink up the chemicals and therefore the cell wall gets bigger and bigger making a great target for insect attack and therefore the growers use pesticides on food to keep insect attack to the minimal.

One study I read on apples 6 years ago found up to 17 types of biocides on conventionally grown apples....YUCKKKKKKK

can you spot the difference?

I studied organic farming and it's the only way to go ORGANIC!

During your time as a Frenchs Forest stallie, what changes have you noticed in the way that people not only choose to shop, but perhaps alter their lifestyles in way way (however small it may be) "we" can try to keep that carbon footprint a little less today than it was yesterday so to speak

It's not so much the carbon footprint that people are concerned about.  It's more about people realising the health problems resulting from foods grown with non-organic chemicals.

I have quite a few customers who have cancer and going through chemo buying organic and biodynamic seeds from me.

Why sprouts?

Sprouts are the purest form of "Live" food, nutrition and energy: if you understand the energy and nutrition laying dormant in a seed then you can understand why they are the purest form of live food.

What has been one of the more peculiar requests or discussions you have had at market

None

If you could summarise Frenchs Forest Market in 5 words what would they be

A market for everyone, everywhere

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Our Queen of Sprouts and "Compost Happens" has an incredible story: more than what she has shared with us here.  If you are interested in learning how to make your garden grow organically then why not swing by and have a chat and while you're at it, buy some sprouts, learn about the health benefits and introduce yourselves to "live" food!

Time to SHOUT OUT!

Geoff Heaton

Melanie

Lazzie Cooks (Made with produce from FF Markets) 

Rick Heaton

Cinzea

Cook Feed Love

Jane Grover

Aiofe