Your Weekly Guide to the Marlborough Farmers’ Market…
At the market on Sunday we have Katrina the Storyteller back again to entertain your kids between 10:00am-10:30am, guaranteed fun for kids of all ages. PLUS we have a visiting Chinese film crew to film what we do at the market, the range of stalls we have etc. So pop on down we would love to see you!
See you this Sunday from 9am – 12pm at the Marlborough Farmers’ Market!
If you haven’t already, don’t forget to join us on FaceBook!
“Lights, camera, action…” – Chinese film crew in town
A Chinese film crew from CCTV are touring around the country and will be visiting the market this Sunday to shoot footage as part of a promotional tv programme called “Glamorous New Zealand” to be aired on Chinese tv. Having the crew here would ‘absolutely’ help bring Chinese tourists to New Zealand and Marlborough. China is a key international market for New Zealand and the resulting coverage will raise our region’s profile and New Zealand as a great destination to many more potential visitors.
Community Stall – SPINACH
Fresh New Zealand spinach now available at the market, drop by Sigrun’s stall and say hello!!!.
The New Zealand spinach (Tetragonia tetragonioides) or tetragon is a native to the coastal parts of New Zealand. Today it is cultivated in many regions of the world including Australia, Chile, Japan and Argentina.
The Maori were the first to discover the New Zealand spinach; they referred to it as kokihi or rengamtu. Many coastal parts of New Zealand were home to this creeping plant prior to the colonial period. It was in the late 1700s, when this plant captured the attention of Captain Cook. Cook instantaneously recognized it to be a nutritious vegetable and gathered it for his crew members. Its tender stems and leaves can be prepared in the same way as that of spinach. Serve it steamed, sautéed or slightly braised, raw mixed with other salad greens or in smoothies.
RECIPE for the WEEK
Sweet Corn and Parsnip Chowder | Ingredients for 6-8 portions
2 ½ Tbs. of butter 1 cup of diced onion 1 celery stalk chopped 5 garlic cloves smashed 3 sprigs of fresh parsley 1 bay leaf 3 cups (1 pound) of sweet yellow corn kernel (5 to 6 ears) ½ pound of parsnips, peeled and coarsely chopped Coarse sea salt Freshly ground white pepper 6-7 cups of milk In a soup pan let the butter melt over medium heat. Sauté the onion, celery, garlic, parsley and bay leaf until the onions are soft, about 5 minutes. Stir in the corn, parsnip and salt and pepper to taste. Sauté until the parsnips are tender, 20 minutes, stirring frequently. Stir in the milk and bring the mixture to a simmer. Simmer for 30 minutes. Let it cool down. Process in a blender and strain it. Since the corn has a lot of fibre, the straining can take a while, but it’s worth it. Heat it and serve hot.
Sommerville Orchards – quench your thirst!
Sommerville have a great range of fruit syrups to purchase at the market. You are spoilt for choice, as you can choose from four great fruity flavours: Lime, Lemon, Strawberry and lemon & Lime – nothing like a nice cool fruit drink to chill with this summer.