Exciting news. Many of you will remember Laura Doherty, the young violinist who busked with the Marlborough Boys College students last year. Well, she’s back this weekend with her funky tunes.

Hoopathon

Faye Fosbender, Powerhoop Instructor, is bringing a hoopathon to the market on Sunday to fundraise for the Australian Wildlife cause. Do you think she can do it non stop from 9 til noon? join in for a little while swinging to Laura’s tunes. Bring a cold coin and have some fun having a go, Get Faye to show you how it’s done and have a guilt free brunch later. Anyone can join in.

Stallholder Annette Michna-Konigstorfer’s quick demo dips were so delicious, we’ve had many recipe requests. Scroll to the bottom of this newsletter to recreate your own.

Find more market high lights below.

See you Sunday, 9 til noon, rain or shine

A few other Market Highlights from our stall holders

SharpAs Tips for the blokes (and ladies)

There are many good hand saws languishing around in the back of sheds because they are blunt. Brand names like Disston were craftsman hand saws, made with good balance and high-quality steel, offering years and years of use.

Many of these saws can be picked up at 2nd hand outlets for a few dollars. For a few dollars you can have a fantastic hand saw and reduce waste. If you have any handsaws you would like sharpened or rescued bring them on down to the Farmers Market this Sunday.

cheers Ron

Homemade Kiwi

Homemade Kiwi has a range of handmade high quality food bars to give you the energy to keep you going on Marlborough’s beautiful outdoor activities. On sale this Sunday will be the Mulligan power bar, Vegan Hemp protein bar and a pure energy Muesli bar. Try one and taste the difference and quality of handmade bars.

Snailhouse Bakery

Annette will have all your favourites.

Microgreens

Microgreens are tiny edible greens grown from vegetable or herb seeds. They are nutrient dense, come in a rainbow of colours and have an intense flavour – so a little goes a long way.

Fresh, healthy and delicious, they add colour, flavour and texture to your salads, sandwiches, lunches and dinners. Add a wow factor with microgreens. Find them next to Lola’s French bakery, along with early season pears, Walnuts, and NZ Spinach.

Three Cats

The best seller pear, ginger & walnut has been flying out the door. Just as well that the first pears are ready for the harvest to keep up with demand. Particularly nice with Viavio and Cranky Goat cheeses.

This week’s recipe, quick handy dips by Annette Michna-Konigstorfer, Snailhouse Bakery

I made this at the market demo using only ingredients I bought at the market, awesome!

Mexican Guacamole

Ingredients

  • Ripe Avocados
  • Diced Tomatoes
  • Diced cucumber
  • Diced capsicum 
  •  Freshly chopped coriander greens,micro greens are perfect 
  •  Diced Red Onion
  • 1 Diced Jalapeno chilli De-seeded if prefer not spicy
  • Squeeze from a lime/ lemon

Seasoning

  •  Salt to taste
  •  Pepper
  • Squashed  Garlic to taste

Instructions

  1. Half avocados and scoop into bowl discarding the seed.
  2. Add all diced veggies, lime juice and cilantro to bowl with avocados.
  3. Once all ingredients are added to bowl mash and mix with two forks until you have reached desired consistency.
  4. Serve with your favorite cracker, breads, vegge sticks or by the spoonful…

Recipe Notes

All ingredients in this recipe can be made to taste. Always remember to taste your seasoning before serving it. It doesn’t keep very well without browning, so make only enough for one meal.

Pesto

Another of my family’s favourites. So easy but so tasty. It goes with pasta, bread, as a dip, with fish, chicken, lamb, and vegetables by the spoonful.

And all ingredients are available at the Marlborough Farmers Market right now!

  • Fresh basil leaves (or parsley, coriander, dill, spinach, mixed micro greens)
  • Shredded Hard cheese
  • Extra virgin olive oil
  • Pine nuts (or walnuts, almonds, hazelnut or cashews)
  • Garlic Cloves
  • Lemon juice
  • Salt & Pepper

How to Make Basil Pesto

Place all of your ingredients to a mixer and process until smooth.

Greek Tzatziki

Tzatziki is really easy to make and will keep a few days in the fridge. 

  1. Peel, seed and shred a cucumber or use a Lebanese cucumber and grate it with the skin on. Squeeze some or the juice out over the sink.
  2. Combine Greek yogurt (or goats milk yoghurt), minced clove of garlic (more or less depending how strong you want it to be), a dash of olive oil, salt and pepper, chopped dill herb or mint is good as well. Gently stir in shredded, drained cucumber last.

The refreshing and tangy flavour of tzatziki stands out best when it is served chilled!

What to Eat with Tzatziki

Tzatziki tastes great with so many different things, get creative and use as a veggie dip for cucumbers, carrots, tomato slices, sourdough bread and crackers as part of a Mezze platter or in lunch boxes, picnics and sandwiches.

It is great with lamb or chicken roast or with rice or with fried eggplant and zucchini. My family probably ate kilos of it over the years…. even by the spoonful.

Enjoy!

Annette

PS: If you haven’t already, don’t forget to join us on FaceBook.

See you this Sunday from 9am – 12pm at the Marlborough Farmers’ Market!