Your Weekly Guide to the Marlborough Farmers’ Market…
It has been a tough week for all of us, and particularly our Muslim community. We are deeply saddened by the horrific event Friday a week ago. As we mourn the Christchurch terror attacks, we want our market to be a place where people can feel cheerful, included, respected and supported.
Annette from the Snailhouse Bakery is making peace doves and will donate profits to the victim’s families. We hope you are able to support her fundraising.
A huge congratulations to all Marlborough producers who took part in the 2019 Outstanding NZ Food Producer Awards.
We are delighted to share that three Marlborough Farmers’ Market stall holders received recognition for their outstanding products:
- GOLD Pinoli Mediterranean Pine Nuts
- BRONZE – Isobel Olives, Premium Extra Virgin Olive Oil
- BRONZE – Traditional Country Preserves, Sugar-free Plum Sauce
The hunt is still on for the country’s favourite Farmers’ Market.
We would like to encourage you to participate, to help uncover the country’s favourite market. Everyone who votes in the Coast People’s Choice Awards goes into the draw to win a year’s subscription to NZ Life & Leisure and an Outstanding NZ Food Producer Awards hamper, featuring a selection of winning products from the Awards.
We would love to see you this Sunday on another beautiful autumn day. Our food trucks will be ready with breakfast, so you don’t have to go hungry when you shop for the freshest, seasonal produce Marlborough has to offer. Learn more about Fodmaps during the cooking demo with chef Roger Raizada, and shop for the Borscht recipe ingredients in this newsletter.
See you Sunday, 9 til noon, rain or shine
From our food trucks
Gourmet-Deli’s popular street style breakfasts with a changing menu every Sunday.
omelette with chives and beetroot relish $10
5 spice and sesame seed sticky pork belly boa buns $10
Poached fig and cardamom shortcake and cream $6
Poached black boy peach shortcake sponge with cream $6
Home-made, locally sourced fresh produce. Don’t forget their ever popular generously filled pork pies $5.
From our Producers
After doing some food and art research in Melbourne last week, Annette will be back at the market on Sunday. The horrific happenings in New Zealand have made us speechless and Annette will be fundraising to offer some help to the victims’ families by baking and selling peace doves with profits going to the families.
She will also have the usual rye sourdough and country loafs at the market, along with favourites and Middle Eastern recipes, like sesame rings (Simit), pitta bread and Lebanese flat bread with spice topping.
This Sunday is the Ward A & P show and Shelley will be going there with Hazel, the goats and her friends. It is her local show and such a great day, so head on down there after the Farmers’ Market.
Don’t despair though. Shelley’s mum will have your milk and yoghurt on hand at the market. You won’t see the cart. Instead look for a gazebo and table where you usually see the cart.
Lola’s French Bakery
This Sunday Lola’s French Bakery will bring a new treat: “Le Bichon”, a yummy caramel custard turnover.
Be quick, as there will be limited stock.
We are proud to have producers of Isobel Olives calibre at the market. It’s a huge feat to receive recognition in the 2019 Outstanding NZ Food Producer Awards. Congratulations on your Bronze medal.
Judging is based on the quality, taste, appearance, innovation and packaging, sustainability practices, brand story, what makes your product special and your passion.
Chris’s ambition is to produce the finest premium extra virgin olive oil he can and to share its wide range of health benefits. Chris says “I would also like to educate people how to use it to advantage in preparing and cooking food and to show people other uses for this special oil.” He is looking forward to chatting with you about any questions you may have when you’re tasting the award-winning oil.
Matt will be at the market as usual selling tempeh, using only organic pulses and grains, in these flavours:
- Yellow and Green Split pea
- Adzuki bean with Buckwheat
- French lentil, brown rice and sunflower seed
He says his chickpea supplier is out of stock, so there will be no hummus this week (sad face).
Make sure you check out Matt’s recipe for Tempeh Borscht below.
Pedro has taken off to the Gold Coast for three weekends but his friend Mauritz and wife will team up to sell his Empanadas. Say hi to the new faces when you get your Empanadas.
This week’s choice for your fruit bowl from the Lowe Orchard.
- Golden Queen peaches
- Taylors gold and Comice pears
- Royal Gala, Cox Orange and Pac Beauty apples
- Try new apple varieties Golden Delicious and Jonagold this week.
Find the last of the early pear variety William Bon Cretien here. They are great for eating fresh, can be poached, or bottled.
Swiss Chard with fun red, yellow or white stemmed bunches, packed with antioxidants, loaded with fibre, and an excellent source of Vitamin K.
New Zealand Spinach for a Vitamins A and C boost, was discovered and eaten by Captain Cook and his crew to combat scurvy during their South Seas expedition. Best blanched before eating. Find out more about the health benefits of this New Zealand native green.
Tempeh Borscht Recipe
This is a tasty recipe from Matt and Tatiana of Found Food. You can get most of the ingredients at the market.
For the veggies and herbs work your way round the market from Stephen Shallots & Onions, to Spudz n Greens, Field Fresh and the Community Stall. That will take care of the onions, garlic, beetroot, carrots, potatoes, cabbage, tomatoes, parsley and even salt. For the Tempeh of course your stop is Found Food.
1 big Onion
3 cloves of Garlic
500g of Tomatoes or 2 cans of chopped tomatoes
200g of Cabbage
225g of Tempeh
Marlborough Sea Salt
Optional but recommended as it is yummy- roast your beetroot and carrot.
Fry the onion, add cubed potatoes, cabbage, carrots, beetroot (if you roasted your beetroot and carrots, add once veggies are cooked). Add half a teaspoon of paprika. Fry a little.
Add water and veggie stock cube or veggie stock, tomatoes, add bay leave, pepper, garlic (optional tomato paste).
Cook for 20 minutes.
Meanwhile fry the tempeh separately with olive oil and Marlborough Sea Salt. Add to the borscht and cook an additional 10 minutes.
You can serve with blob of yogurt (coconut or Goats Amore) and parsley.
Fodmap Diet for better taste and better health – this week Roger Raizada will be cooking Low Fodmap Chicken Curry.
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!