Margaret McHugh from Gourmet Deli come along to the market and get your taste buds ready:   Menu

  • Smoked Moki

  • Hot Smoked Salmon

  • Making Breakfast Pork Sausages Gourmet – Deli Style

  • Preparing Gravlax

Gravlax is a Nordic Dish containing Raw Salomon, cured in salt, sugar and dill

MISSISSIPPI HERBS

Products coming up this month, for the next two or three months:

  • Outdoor grown tomatoes, heirloom varieties

  • Zucchini, various colours

  • Lebanese cucumbers

All grown without using chemical sprays Plus our usual range of cut herbs, oat cakes, salad dressings, freshly baked bread and cakes.

SPUDS AND GREENS

  • Potatoes,

  • pumpkins,

  • beetroot,

  • beans,

  • carrots,

  • silverbeet,

  • Spinach

  • onions,

  • Pak choy,

  • garlic,

& other fresh veg

BUSKERS this Sunday  9:00am to 10:30am

We will have a new busker to the market, she is Millie Wensley who plays the Ukulele and is 13 years.  11:00am to 12noon – Barbershop Chorus will be singing for us

PINOLI We have a pesto recipe as coming on for peek basil season! We sell NZs freshest pine nuts! We were recently promoted in the Life and Leisure Insider’s Guide to NZ 2016, under things to see in Marlborough, under the MFMs add, and quoted as one of the most interesting and successful food products to come out of Marlborough along with cloudy bay clams. A great section on Marlborough in that publication if you haven’t checked it out. In bookstores and supermarkets in magazine aisle. We have a pesto recipe as coming on for peek basil season!  Our website is www.pinoli.co.nz [1] so you can find out more and try some different recipes as well.     PINOLI PINE NUT AND BASIL PESTO

  • 1 clove garlic, peeled

  • 1 cup firmly packed basil leaves

  • ¼ cup grated parmesan cheese

  • ¼ cup PINOLI PINE NUTS, toasted

  • ½ cup extra virgin olive oil

  • Salt and freshly ground pepper Place garlic and basil in the bowl of a food processor and pulse to chop.

Add Parmesan and pine nuts and process  until coarsely ground. With the motor running, add oil through the feed tube in a thin stream, processing until  mix forms  a thick paste, or thin with more oil of you want  more of a dressing. Season with salt and pepper. Store covered with a thin film of olive oil on the surface to  prevent discolouration. Makes approx. 1 ¼ cups. Great as a dip, on toast or crackers, stirred through pasta,added to soups, as a pizza topping, add to baked chicken or fish.

EVERYDAY GARDENS

 This coming Sunday Everyday Gardens will have some of their 100% Spray Free Gourmet Greenz available: Mixed fresh bags containing Lettuces, Mizuna, Mustard’s, Mibuna, & a few fresh herbs.   Priced @ $3 per 140g Bag.