Meri and Nick Tsimiklis grow a wide variety of fruits and vegetables on their Virginia market gardens, with the vast majority grown pesticide free. They bring the week’s harvest fresh to the market every Sunday.

Field grown vegetables include: beetroot, broccoli, cabbage, cauliflower, garlic, leeks, Lebanese zucchini, radishes, rocket, silver-beet, spinach, spring onions and okra. They also grow herbs, including: basil, coriander, Italian flat leaf parsley, curly parsley and mint.

In the glasshouse they grow: banana capsicum, capsicum, cherry tomatoes, chillies, curly beans, flat beans, Lebanese eggplant, Lebanese cucumbers, red and yellow roma tomatoes, string beans and yellow zucchini.

Seasonal lines include: sweet corn, figs, rock melon, snow peas and watermelon.

The Tsimiklis family also make green olives with capsicum, Kalamata olives and extra virgin olive oil, as well as ‘Troushi’, a traditional Greek mixed vegetable pickle.

Find the Tsimiklis stall outside in the south western corner of the market every Sunday where they are happy to accept tap and go Visa and EFPOS payments as well as cash.