This week we farewell Judith and Colin Gray. After 12 years at the market they are retiring, forever. We’d like to thank them for supporting us and the Marlborough community with their fresh produce for all these years and look forward to seeing their faces back as customers. Be sure to wish you well on Sunday.

Market manager Lynn has been cooking up a storm again with market produce. In this issue she shares her ratatouille, fruit crumble and homemade ice cream recipes.

Lynn shopped for pears, eggplants, eggs, blueberries, hazelnut crumble, burrata, tomatoes, shallots, garlic, peaches, zucchini and capsicums all available from the market.

New product alert: We now have probiotic Sour Cream available, from Goats Amore.

National Farmers Market week is from 20-28 March. We will be celebrating on Sunday 21 March. The theme this year is ‘Food Resilience in Times of Crisis’. Rather than relying on food trucked in from other parts of the word or country, food resilience comes from fostering local enterprise. We are proud of taking on this role for our vendors. Be sure to come along to take part in the fun that we have planned for you.

See you Sunday, rain or shine, from 9 til noon at A&P Showgrounds.

From our stallholders

The Purple Patch

This Sunday will be our last market  –  forever. 

We have sold our property and will move to town becoming a customer rather than a vendor.

We would like to thank all the Farmers’ Market patrons for their friendliness and custom and the committee and stall holders for their support.

Thank you and goodbye. Colin and Judy Gray

Goats Amore

Exciting new product for us. Goats Milk Probiotic Sour Cream.

Pedros Empanadas

Pedro will have for the last week the apple and walnuts empanadas

FRUT4U Lowes Orchard 

Make way summer…autumn is in hot pursuit! Here at FRUT4U Lowes Orchard we will have: Golden Queen peaches…the last peach variety for the season.

Red Bon Chretien, Comice and Taylor’s Gold Pears, Cox Orange and Pac Beauty Apples

Over the next few weeks you can check out our stall each week to see what new varieties are freshly picked and available.

See you Sunday, Andrew & Sue

Golden Mile Produce

Golden Mile Produce has rock melons, watermelons and strawberries…all good things to tempt your taste buds and keep that summer flavour going!

Gourmet Deli

Back from RnR, Gourmet Deli is tantalising your taste buds with

  • Black Boy peach shortcake $6.59 with lashings of whipped cream
  • Blueberry and peach sweet scones with orange icing. $4.50
  • Old fashioned sponge cake with raspberries blueberries and  white chocolate $5 a slice
  • Cheese and chilli sauce scones . $4.50

Plus our usual popular fare. See you then

Sharpas tool tips

The kitchen is full of items that make work easier when they are sharp. Food Processors, mandolins, electric knives, knives, cleavers, scissors etc. If it’s got an edge to sharpen bring it along to the Farmers Market and get a razor-sharp edge put back on. We do urgent jobs also, talk to us at the market.


Three Cats, Feast Merchants and Isobel Olives are away this Sunday.

What’s Cooking This Week – Ratatouille, fruit crumble and homemade icecream

Our market manager Lynn shares what she cooked with her haul of market produce.

This week I got some pears from the community stand, Thai eggplants from Golden Mile, eggs (I had my own but great eggs available from Koromiko), blueberries from Windsong, hazelnut crumble from Nutt Ranch, burrata from Viavio plus tomatoes, shallots, garlic, peaches, zucchini and capsicums all available from the market.

I made a Ratatouille by sauteing some garlic, chilli, shallot, capsicum and the Thai eggplants, give these guys a good start to get the flavour out, then add mushrooms, zucchini and some tomatoes. Put the lid on and turn to low until the liquid emerges, then with the lid off, cook until the liquid is nearly gone. I served this topped with the burrata and some corn from Birch Grove.

I mixed some pears, peaches with some sugar, gave them a very short cook and put them in an oven dish, sprinkled with blueberries. The hazelnut crumble, a new product from Nutt Ranch, is made of hazelnuts and oats, you just add some melted butter and put over the fruit, bake in the oven till crispy. It smells amazing!

Crumble is not complete without ice-cream, so, the day before, separate six eggs. Beat the whites with some sugar (I used ginger coconut sugar, but white sugar is fine), scrape into a large bowl, beat the yolks and sugar until pale and voluminous, scrape this into the whites, lastly beat 500mls of cream with a little sugar, until you have pillows. This is when you can add your flavouring. Usually, I just add vanilla extract and lemon, this time I had a vanilla chocolate syrup so mixed some in. Gently fold all 3 mixtures together until combined and put in containers to freeze.

Looking forward to next week, maybe a pork dish?


mā te wā.

See you Sunday from 9 til noon, unless you are unwell. If you haven’t already, we invite you to follow us on FaceBook and Instagram.

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