Welcome to Mount Claremont Farmers’ Market’s first blog post!
Hello, we have decided to share with locals, regular shoppers and our followers more of the stories and delicious recipes of Perth’s first western suburbs farmers’ market, Mt Claremont Farmers Market.
Established back in 2007, there was a real need for a fundraising initiative to help the Mount Claremont Primary School. The P&C of that time worked incredibly hard to establish a local farmer’s market to help resource a primary school of around 150 students.
As a government school it was tiny. And for that reason, it was possibly often overlooked by local parents (compared to the surrounding private schools in the area) due to the size and lack of resources. The school needed funds for the kids and for the basics like Physical Education and to simply give the buildings a coat of paint! We believe the success of Perth’s best farmer’s market is the story of a little school that could. We have so much to be grateful for and can now provide over 250 local school kids, resources that arguably, could rival many private schools. The P&C have funded and partially funded in the last year alone, 15 laptops, 30 iPads, the year 5/6 school camp, annual book awards, library books, uniform shop discounts to parents, garden busy bees and plant supplies, classroom literacy resources, an outdoor table tennis table, vegetable gardens, the bike enclosure and two nature playgrounds with another planned for 2021-2022.
So, with that being only a little bit of the history, we would love to know more, and hear from YOU!
Do you have a history with Graylands Primary School / Mount Claremont Primary School? A funny farmers’ market story? Have you served on our P&C at some point? Or would you like to thank a farmer or stall holder that you would call a friend? How about a favourite recipe that is your farmers’ market go to? Do you have a health reason why you shop locally at the farmers’ market?
If you would like to contribute to the blog, please send an email to email@example.com
Now to kick off our first post!
Hamlet Farm – Berkshire Pork – Macadamia Nuts – Coolup, Western Australia
In acknowledgement of Hamlet Pork’s three years of trading at Mt Claremont Farmers’ Market, our first blog is all about tasty Berkshire pork, raised by Catherine and Luke Hamson.
“Chasing a dream and a future for their family, Luke and Catherine found their “Hamlet” (a village without shops) and planted their macadamia orchard in 2008. Even before they had thought of pigs the farm was christened “Hamlet” and now true to its name Hamlet Farm is the home of many gentle heritage Berkshire pigs.
Inspired by the local Italian culture in Waroona and the difficulty in sourcing tasty pork locally, Luke extensively researched different breeds of pigs and found a farmer in Western Australia that bred Berkshires. After a few years of breeding in 2014 Hamlet Farm began with deliveries to family and friends in Perth and Mandurah and all over the South West.”
This year Catherine and Luke won a 2020 Delicious Magazine Harvey Norman Produce Awards in the state category. “The Paddock”. There has never been a better time to shop locally and really know where your food is coming from, one of the main advantages of shopping at Mount Claremont Farmers’ Market.
I have been lucky enough to visit with the Hamson family at Hamlet Farm on 2 occasions. I have put on my wellie boots, grabbed the kids and ventured down to Coolup. Catherine has trekked us through the paddocks and mud to see the idyllic life these friendly and happy pigs live. “If meat is as healthy as how it is raised”, these greatly loved pigs are living their best life at Hamlet Farm and only have one bad day.
Hamlet Farm’s Promise
To produce a unique clean pasture raised Berkshire pork and an exceptional range charcuterie that is worthy of our Berkshires, while raising them in the best environment without antibiotics or hormones.
To say Catherine is a busy lady is an understatement, she also works as a lawyer, is a mum to four kids, runs her market stall selling hormone free pork cuts at Mt Claremont Farmers’ Market, hosts farm open days, organises an annual “Black Pig Fire Feast” event, runs salami making courses, has a large macadamia orchard to maintain and also has veterinary students study and help out with the pigs on the farm. Despite all this, Catherine still managed to cook for me!
Citrus and Coriander Slow Roasted Hamlet Pork Shoulder Recipe
Talk about paddock to plate dining!
Here is the recipe Catherine used so you can try it for yourself;
Citrus and Coriander Slow Roasted Hamlet Pork Shoulder
- serves 6
- 1.6-1.8kg boneless, skinless Hamlet Pork shoulder, any twine or netting removed
- salt and freshly ground black pepper
- 1 tablespoon Guinea Grove lemon infused olive oil
- 2 garlic bulbs from GMT Produce halved lengthways
- 6 thyme sprigs
- 3 dried bay leaves
- 3 dried red chillies
- 2 tablespoons coriander seeds
- 250 ml orange juice freshly squeezed from Gibbs Creek Grove oranges
- half a bunch of coriander, stems and leaves separated
- 4 limes from Canning Orchard, halved
- Preheat your oven to 160° C.
- Season the pork with salt and pepper.
- Heat the oil in a large, heavy-bottomed pot (with a lid) over medium-high heat. (I used a Dutch oven.)
- Sear the pork, fat-side down, until it’s really well browned, 8-10 minutes. Turn the pork and brown on the other side, another 8-10 minutes.
- Transfer the pork to a large serving platter or cutting board and drain the pot of all but 1 tablespoon of the fat.
- Add the halved orange and garlic to the pot, cut side down, followed by the thyme, bay leaves, chiles, and coriander.
- Cook, stirring for a second, to lightly brown the oranges and garlic.
- Add the orange juice and 2 cups of water, stirring to scrape up any bits. Return the pork to the pot (the liquid should come a little less than halfway up the pork–add more if it doesn’t).
- Cover and transfer it to the oven.
- Roast the pork until it is super tender but not quite falling apart (you want to be able to slice it, not shred it).
- If you’re using a thermometer, this is when the pork reaches around 80° C. (Alison states a cook time to 3-4 hours but my 1.8kg roast was done in about 2. I’d start checking for ‘doneness’ at around an hour and a half if I were you.)
- Remove the pot from the oven and, using tongs or two large serving utensils, carefully transfer the pork to a cutting board and let it rest for at least 10 minutes.
- Cut the coriander stems from the tender tops, tie them together with kitchen twine and add them to the pot with the juices. Cook until the juices have thickened slightly then remove the cilantro stems and discard them.
- Slice the pork and place it on a serving platter along with the oranges, garlic and chillies (if desired).
- Pour the juices over the pork. Slice the limes into halves or quarters and arrange them on the platter for guests to squeeze over their pork. Pick some leaves and/or tender stems from the coriander tops and scatter over the pork before serving.
(Adapted slightly from ‘Dining In’ by Alison Roman.)
The Mount Claremont Farmers’ Market produce recommended for this recipe…
Hamlet Pork at Mt Claremont Farmers’ Market
Catherine and Luke use regenerative farming principles to produce the best chemical-free, pasture-raised Berkshire pork the result is beautifully marbled meat that is also free of hormones and antibiotics, available grower direct at Mt Claremont Farmers’ Market.
It’s all about flavour and Hamlet Pork offers the most succulent pork in the western suburbs;
- fresh cuts
- gluten free sausages
- pork rillettes
- nitrate-free bacon
- shoulder roasts
- Christmas hams
- Charcuterie (cold, cooked meats)
- and much more, just ask!
Thanks for reading and if you happen to cook this recipe, snap it and share it! And don’t forget to tag us on Instagram #mtclaremontfarmersmarket
Hope to see you on Saturday!
Maggie and the Mount Claremont Farmers’ Market Crew x
All photography by Maggie Giles Photography