Your Guide to the Marlborough Farmers’ Market…

Come and celebrate Mother’s Day at the Marlborough Farmers Market. Spoil Mum with the freshest regional produce and morning coffee brew with breakfast, while watching the activities of the Great Blenheim Bake Off.

Bring the whole family as there will be plenty to do. Creative Kids have organised a craft tent for the kids, there will be a cake auction, and everyone can taste their way through a selection of cakes and be a judge too.

Check out what’s happening below and join the fun.

Chef Sander de Wildt’s warming autumn soup was a great hit last week. In this issue he shares the recipe.

See you Sunday, 9 til noon, rain or shine

The first Great Blenheim Bake Off

May 12, 8.30am to noon, at the Marlborough Farmers Market

The countdown is on. We wish all contestants well and are so excited to be providing amazing market prizes for the winners!!

Organisers Creative Kids are expecting contestants to bring their bake to the market by 8.45am for judging. Once the judging has taken place all bakes will be made available for sale.

If you are still unsure what category to enter, download the complete list here.

But you don’t have to enter to have a really good time at the Great Blenheim Bake Off. Kids will have fun in the Creative Kids tent, where they can make a little ginger bread kid or a chef’s hat. You can also buy cake, and eat cake, and surprise mum with a cake from the silent auction.

We would love to see you there. There is more info about the event on EventFinda and the Great Blenheim Bakeoff Facebook Page. It’s all happening for a good cause.

From our Producers

Traditional Country Preserves

Ideal for Mother’s Day, Margaret will have more baskets and bon-bons for sale from $10. They were very popular last week. On her sales table you may hunt out a a bargain at half price.

The S/F apricot conserve will be back in stock. It is also great with cheeses. Maharajah chutney lovers, this item ran out last Sunday, but it is also back in stock. Plenty of products to taste.

Allergen and Diabetic’s update: Did you know all of Traditional Country Preserves including the fudges are Gluten Free? The dressings are Dairy Free. Suitable for Vegans are all products except the dressings  – as they have Frozen pasteurised egg yolk in them.

The S/F range is made with a natural alternative to sugar and fits the Diabetic Society guide lines of less than 10% residual sugar from the fruits and vegetables in the products.

Lola’s French Bakery

Breathe a sigh of relief, your favourite French pastry stall is back this Sunday too, so spoil your mum and yourself with irresistible and genuine French pastries at Lola’s French Bakery.

Mabel’s Pork Pies

It’s been a month without Mabel’s pork pies, but the wait is over. Marsley is back for Mother’s Day, and will be taking pre-orders. Email her at parsleywithanm@gmail.com and collect at the market.

Chef Sander’s Cauliflower & Rosemary Velouté Recipe

We really enjoyed having Sander de Wildt from Karaka Cuisine show us how to make this tasty soup with market produce. If you missed it, here is the recipe.

Ingredients:

  • 2 x Heads of Cauliflower, cut all the florets off the stem *
  • 3 x Table Onion *
  • 2 x stalks of Celery
  • 2 x stalks of Rosemary, leaves taken off the stalk *
  • 3 x Cloves of Garlic *
  • 200g Butter
  • 1 cup White Wine
  • 2 L Chicken Stock
  • 2 Cups Milk *
  • Salt *
  • 1/2 teaspoon of each; Coriander Seed, Fennel Seed and Cumin. Toasted and grounded up
  • Juice of 2 lemons

Method:

  1. Peel and roughly chop the onion, garlic, rosemary and celery and fry in the butter on medium heat, so butter does not burn. Add a big pinch of salt, this will help with softening the vegetables during frying.
  2. When vegetables are soft add the florets of cauliflower and fry, keep stirring for about 3 minutes.
  3. Add the white wine, after 20 seconds add the milk and ground spices followed by the chicken stock. You might not need two litres, but just want to cover the florets.
  4. Cook for about 20 minutes.
  5. Take off the heat, blend the soup and pass through a fine sieve, by pushing it through with a ladle, to remove little bits.
  6. When finished, stir and adjust taste with salt. If the soup tastes a bit blend, squeeze juice of a lemon in. 1 at the time and taste.

The finished soup can be garnished with your favourite tippings. Sander’s favourite is truffle oil, toasted flaked almonds and finely chopped chives.

But you can also add:

  • Chilli Sauce (Boom! Sauce, Spice and BBQ) *
  • Chopped Chorizo (Peter The Swiss Butcher) *
  • Crumbled Goats Cheese (Cranky Goats Cheese) *

* These ingredients are 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!