You will find N & M Tsimiklis at the Adelaide Showground Farmers Market every Sunday at Site #54
Produce: Vegetables, figs, pickles, oils and olives
Contact Details
Growing fresh foods is a family affair for the Tsimiklis’. There’s Meri and Nick Tsimiklis, Meri’s brother Paul Yfantidis, her mother Maria Yfantidis and Meri’s cousin Evie Arharidis. Together they grow enough produce on their farms in Virginia to produce a variety of foods for the Market each week.
Peak season is during summer when the families harvest during the day, then sort the vegetables in their shed and put into the cool room for Sunday’s market.
Meri pre-packs her goods or sells them loose so the busy customer has a choice.
Glasshouse-grown vegetables are:
- Egg fruit
- Lebanese eggplant
- banana capsicums (hot and sweet)
- Lebanese cucumbers
- beans – flat, snake and stringless
- yellow zucchini – which are gourmet lines
- cherry tomatoes, red and yellow romas, basic tomatoes (excess ripe tomatoes are sold for sauce making)
- hot chillis – the hot lips variety
- capsicums – with the rainbow packs a best seller.
Field-grown vegetables include:
- Lebanese zucchini
- mint, basil, flat Italian and curly parsley
- spring onions
- radishes
- silverbeet and spinach
- beetroot
- cauliflower
- broccoli
- cabbages
- leeks
- carrots (these are contracted via the neighbour’s farm)
- rocket
- coriander
- garlic
- okra.
The figs from Maria’s place always sell out.
Seasonal lines consist of snow peas, corn, watermelon and rockmelon.
Maria makes and sells her special Greek mixed vegetable pickle, Troushi at the Market. “You can put anything and everything it in,” says Meri. “Carrot, cabbages, celery, cauliflower and parsley, all mixed with oil and vinegar.”
Maria also mixes green olives with capsicums and spices for that olive jar with a difference.
Meri’s kalamata olives are a salt and water mix; basic but unbelievably nice and they sell out every week.
Kalamata oil comes in a range of sizes from 2 litres to 250ml with bulk sales available upon request.
