This Sunday we celebrate National Farmers’ Market week.
Come and celebrate with us.
We have 100 prizes to give away, fun for kids and adults.
Kids can join the Seek and Spot quiz and for adults we have a shop til you drop passport, which could earn you Farmers’ Market prizes.
Follow us on Facebook to see what market produce we will be cooking with during the week.
This time of the year is full of abundant harvest. Online you can also join in the fun by sending us your recipes that include Farmers’ Market produce. Every entry is in the draw to win. You can email your recipe, DM us on Facebook or submit yours to the Info stall on Sunday 28 March.
For inspiration, check out our recipes, available from the community stall.
Come along and join the fun, great live music, and our wonderful market stalls.
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. From its beginnings more than 20 years ago, the Marlborough Farmers’ Market has fostered diversity, brought community together, and supported new enterprise.
See you Sunday, rain or shine, from 9 til noon at A&P Showgrounds.
From our stallholders
Here’s a gourmet deli taster for Sunday
- Russian salmon pie. Try a slice, it’s delicious
- Fresh plain scones Sunday morning straight out of the oven
- Greek semolina custard pie homemade delight
- Moist chocolate cake with fresh strawberries and blueberries
Margaret’s beautiful freshly made golden mile strawberry jam, ideal with cream on your Sunday morning scones. Yummy!!
Drop the BEET
Drop the BEET will be offering their new Tumeric Bomb Shots, loaded with heaps of ginger, turmeric, orange, lemon and black pepper. These are great for inflammation, skin health, and sore muscles. $5 each + a $1 jar deposit. They are a popular item so get in quick!
FRUT4U Lowes Orchard
Golden Queen Peaches
Mmmm…..super delicious, sweet and juicy peaches. Don’t miss out!
For those of you with a penchant for a taste of summer during the winter months…come and get a bulk lot for preserving into jars or freezing down in containers.
Just imagine them under a crumble topping or inside a short crust pastry. Get adventurous and pop them into a peach and ginger chutney. Or…just have them fresh with some vanilla ice cream.
There’s so many uses for them!
First grade $6/kg, second grade $4/kg
See you Sunday, Andrew & Sue
New, for Campers and Hikers in particular, Soups and Smoothies that have already been blended. No need to carry that blender all around the country in your backpack! Simply add water to make a lovely smooth and creamy soup. The Smoothies work the same way, now that they have been blended all you need is your favourite liquid, water, fruit juice, almond milk and it’s ready to drink.
Nothing could be easier. Enjoy, Alys
Golden Mile Produce
Melons are the hot topic at Golden Mile Produce stand (aside from the chillies of course, they just keep getting hotter!)
They are sweet and luscious…and apple cucumbers will add a bit of crunch!
See everyone on Sunday. Stephen & Sally
I’ll be at the market this week with the usual favourites like German style rye sourdough bread and the more French style sourdough country loaf, wheat free adventure bread, superseeded multigrain, cinnamon snails, sour cherry pie, Linzer Torte, an extra portion of chia seed crackers, breadsticks and coconut Pani Popos can’t ever be taken of the menu again either . Ripe plums are just right for a tray of juicy plum cake. Of course with cream and original the apple strudel with cox orange apples .
Sharpas tool tips
I am frequently asked how long a knife will stay sharp. Some buy a knife and do not sharpen it for a year or longer. Those that like very sharp knives 6 months between sharpening. It all depends on what you are using it for, and there are some simple steps to help extend a knife’s life. A soft chopping board is one and using a steel another. A sharp edge is a thin edge and can be damaged. If a steel is used often, then this repairs the damage and keeps the knife very sharp. There are many ways to make using a steel easy. Personally I find long slow strokes give the most satisfaction, but it’s not the only way. Come along to the Farmers Market and I will explain.
What’s Cooking with market produce this Week – Salmon Pasta, Potato and Fennel, Fruit Salad
Lynn has been busy again cooking up a storm with seasonal market produce,
This week I used some sour cream from Goats Amore, a fantastic product that will never make you buy supermarket sour cream again. I bought some smoked salmon from The Sausage Press, terakihi from Fresh Fish, blueberries and grapes (Windsong), figs (Daltian Figs). I had veggies from my garden, but all are available from the market’s veggie stalls (Golden Mile, Spuds and Greens, Field Fresh).
Smoked salmon pasta
First, I made a smoked salmon pasta by sauteing off some spring onion. Ddo it slowly on low heat and the onion will come sweet, remove the skin from the salmon and fry skin down in your pan pushing the onion aside. When it is crispy remove and put aside. Put your pasta on to boil, I then added some finely sliced zucchini, continue to sauté until the zucchini is soft then add the salmon broken up into your pan. Next add some good gollops of sour cream. The sauce will be quite thick, you can thin it with cream, or just use some of the pasta water. Mix around until smooth and creamy and hot. Add your drained pasta, toss through and serve garnished with the crispy salmon skin, and a wedge of lime (Limrose).
Potato and fennel dish
Slice potatoes and fennel and layering them in a casserole with salt and pepper, dollop generously with sour cream, next you can add veggie stock, cream or milk or a combination of both. Depending on what you add will decide how creamy your dish comes out. I think some milk is best, with the sour cream it should make a good sauce. I used veggie stock purely because I didn’t have any milk. Cover with foil, crimping the edges and bake in the oven until soft.
When almost done, take off the foil, sprinkle with parmesan cheese and put back in the oven for some crispness. I served this with my terakihi, pan fried with some jerk seasoning, and a salad of buttercrunch lettuce, tomatoes, cucumber, figs, sunflower seeds, sprouts (Marlborough Microgreens) tossed with mayo, but you could also toss with olive oil and vinegar. If you were having the salad without the fennel and potato dish, I would add some cheese (Cranky Goat has some great varieties to go with figs). I wouldn’t have cheese in the salad and cheese in potatoes in one meal.
Lastly I made a fruit salad of grapes and blueberries, tossed these with some rock melon and 2 tsp of cherry juice (Eden Orchards available from the community stall), this was a delicious ending.
Any questions or requests for food ideas please contact Lynn at email@example.com
Until next week buon appetitoLynn
mā te wā.
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