Your Guide to the Marlborough Farmers’ Market…

After a short week, and a partially rainy Easter Sunday, the skies are looking dry and sunny for Sunday.

We’ve got plenty of seasonal produce for your weekly supplies. We also look forward to host you for a bite to eat, with fresh coffee and home cooked fare, while you catch up with friends and relax in the autumn morning sun al fresco amongst the market’s stall holders.

Our very own Gourmet Deli stall holder is featured by Edmonds with her baking tips. Find out more in this newsletter. On another baking note, we invite you to the Great Blenheim Bakeoff, held at the market on Mother’s day.

Join the cooking demo to learn more about fermented foods and some simple recipes that you can try at home.

See you Sunday, 9 til noon, rain or shine

Great Blenheim Bakeoff

Thanks to all the great kids who took part in our egg-citing Easter hunt. We sent rabbit out to collect the chooks you found for us, so they are now safely back in their nest, bar one, who escaped to Nelson on the back of the Frut4U truck. He has been hanging out in the apple orchard with Sue and Andrew Lowe.

Next up we invite you to get the apron out of the draw for the Great Blenheim Bakeoff this Mother’s Day. Based around the popularity of traditional fundraising bake sales and cooking programmes, the event is organised by Creative Kids and hosted at the Marlborough Farmers’ Market on Sunday May 12.

Bake your best and compete in one these categories: Divine Chocolate Challenge, Slice of Heaven, Creative Cake, Scone with a Twist, Savoury Bake, The Great Kiwi Creation – Pavlova, and Queen Victoria’s Sponge. The Kids categories of cookies or cupcakes will be judged in three different age groups.

There is loads of fun to be had that day.

More about the event on EventFinda and the Great Blenheim Bakeoff Facebook Page.

Fermented foods in the Demo Kitchen

Fermented foods have been a part of the human diet for almost as long as we’ve been around. Traditional foods such as sauerkraut, kimchi, yoghurt and sourdough bread are regaining popularity.

This Sunday Annette from the Snail House Bakery will talk about fermented foods like sauerkraut and sourdough bread and why it’s better for us than commercially prepared bread.

Watch Annette make sauerkraut and a vegetable soup with sauerkraut served with sourdough bread and fermented sour cream.

From our Producers

At the market this weekend you will still find plenty of raspberries, plums, apples, pears and feijoas.

Jill will be back with her colour full nerines, and a special on juicy lemons.

Lola’s French Bakery

What do you call a long stick-like bread from France? A baguette.

And guess who will be bringing some of these to the market on Sunday?

Oui oui, it’s Lola’s French Bakery. “Finally,” Morgaine says, and recommends you match your French stick with Cranky Goat cheese or Craft pâtés.

Don’t miss your chance to get some crunchy genuine French stick this Sunday.

Minghetti has moved

Minghetti’s have moved from the community stall. You will now find them directly opposite, next to James and his hand-crafted bird houses.

This Sunday try Minghetti’s Pumpkin Bread which is made with pumpkin pulp and Sourdough. Perfect for an open lunch sandwich.

Also irresistible are Marco’s very tasty Fall Quince tarts with autumnal flavours, containing apple, quince, feijoa, raisins and cinnamon. They are to die for, so grab one to take home for afternoon tea.

Preserves

Traditional Country Preserves will sadly not be at the market Sunday but will be back the following week.

However, your other favourite preserves from Three Cats and the community stall will be there.

Gourmet Deli – a Bakers’ Life

As Kiwis we love our cafés – and that includes Sunday’s Farmers’ Market café – to celebrate, catch up, relax, or just as an escape – and these moments couldn’t be any better than with a sweet or savoury treat made with a bit of love.

To celebrate our love of baking, Edmonds (who doesn’t have an Edmonds cookbook in their home?) recently uncovered some of the bakers that keep New Zealand’s fabulous cafes ticking along.

One of six featured kiwi bakers from around the country is our very own Margaret Hugh. Check out her favourite baking tips right here.

On the menu from the Gourmet deli this Sunday

Carrot cake
Apple turnovers
Bacon egg breakfast pastry
Gluten free Louisa cake
Cheese scones
This week’s invention liquorice all sort fudge slice with edible chocolate butterfly

Recipe of the week

Curtesy of Stuff, a Gourmet Deli Frittata with most ingredients available from the market.

Chorizo, feta and vegetable Frittata

8 eggs*
1 tsp of fresh cumin powder
salt* and pepper
1 teaspoon turmeric
Your favourite mix of fresh herbs* or chopped garlic chives, Italian parsley*, dill, sage oregano, mint and thyme

Whisk ingredients together in a large bowl, add pre-prepared sauteed vegetables of your choice to egg mixture. An example is eggplant*, courgettes*, pumpkin*, kumara, peppers, carrots* and minted peas.

Spray individual dishes or a large round cake tin lined with greaseproof paper.

Half fill dishes with egg and vegetable mixture add slices of chorizo* and feta* and add the rest of the mixture on top.

Don’t have mixture too dry.

Bake in 180C oven for 15 minutes and remove when no liquid comes out when lightly pressed.

*available from the market

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!