Your Weekly Guide to the Marlborough Farmers’ Market…

Here’s a quick preview to what is on offer this week at the Marlborough Farmers’ Market!


The market will be buzzing this Sunday with the Variety Bash 2016 coming to town, come and see what the charity is all about, meet the people and their vehicles.  Hot food, cold food, cheeses, meats, fish, variety of autumn fruits and vegetables, preserves, honey, etc. it’s all fresh and locally owned, come on down and join in the atmosphere!

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!

Variety Trillian BASH 2016 – a great charity!!! MFM - Variety Bash.logo

Variety – the Children’s Charity is a champion for Kiwi kids; and with 1 in 3 New Zealand children growing up in deprivation our work is essential. Every year we help over 13,000 local children to have brighter futures.

Variety offers Kiwi kids and their families’ targeted, flexible support to meet their specific needs. We help by providing the basic necessities, much-needed medical equipment, life-changing mobility needs, and innovative educational initiatives.

Variety works alongside schools, community agencies and healthcare professionals, tackling child deprivation so that one by one, Kiwi kids who urgently need our life-changing assistance are set up to reach their full potential in life.

Variety is a worldwide organisation with 43 offices across 13 countries. Variety New Zealand benefits from its international links, but ensures that all funds raised in New Zealand stay in New Zealand.

We fill the funding gaps and meet a wide range of grass-roots needs through our Future Kiwi Kids, Caring for Kids and Kids on the Move programmes, and through our signature event, the Variety Bash.

MARCH 11-18 At the heart of Variety’s fundraising efforts is the unique Variety Bash – an eccentric car rally which travels hundreds of kilometres during one week in March each year fundraising for Kiwi kids, distributing grants, entertaining children and telling the Variety story.  It’s a mad-cap adventure full of unique vehicles, larger-than-life characters and heart-felt philanthropy.


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Traditional Country Preserves

Tradional Country Preserves has a new sauce for you to try. It is Tamarillo savoury sauce with lots of fruit character and nicely balanced spices.

We also have quite few old favourites back in stock such as chilli and capsicum dressing, chilli jam, cassis mixed berry jam, lots of marmalades and more.

This week I will have to make more of the plum jam now made with Birchgrove’s Black Doris plums. So full of flavour it has to be tried to believe. It is also in the S/F range.

The 1st batch sold out in two weeks. I think that is a record for any of our products.

We also have small gift bon-bons and baskets on the stall and can take orders for basket and product delivery anywhere in New Zealand.

We can also make up baskets to include other Farmers market products like pinenuts, Olive oils and other non perishable items.


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MFM - Traditional Country Preserves



Hot Breakfast at  Thommys

Drop by Thommys on Sunday and get yourself a hearty breakfast to start your day, you won’t be able to resist!!!

They have yummy both Breakfast Burgers  with bacon, sausage, egg, meat patties and tasty Whitebait fritters straight from the grill ready for you.


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Tea, Coffee, Hot Chocolate anyone?


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Need a pick-me-up to start the morning off? feel like a fresh hot cup of tea, coffee or something chocolatey while you stroll around the stalls at the market? or how about a sitting down at one of our picnic tables enjoying a brew while you are reading the Sunday paper or catching up with friends?

See Koffee or the Ritual Coffee Cart  to check out their  beverage lists!


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Banjo Brews Ltd – The Cultured Elephant Kombucha

Heather has a great selection of Kombucha tea at the market for sale, the flavours are:

Raspberry, Lime & Fig Leaf

Ginger, Lemon & Verbena,

Himalayan Herb, Nettle, Rosehip, Rhododenron, Hibiscus & Lemongrass

Peach, Chilli & Turmeric

Blueberry, Elderflower, White Tea & Lemongrass


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Kombucha is any of a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their supposed health benefits:

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Have you got green fingers?  Do you like spending time in the garden?


At the market you can buy all your garden plants, seedlings, salad greens, herbs and cut flowers:


EVERYDAY GARDENS  –  salad green seedlings, seasonal herbs

PURPLE PATCH  –  cut flowers  (lots of colours and varieties to choose from)

MARLBOROUGH NURSERY  –  potted plants and a selection of shrubs


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Pinoli Premium Pine Nuts!

Mediterranean pine nuts-grown right here in Marlborough New Zealand. Freshly cracked just for you.

To toast:

Add pine nuts to a dry fry pan. Cook over medium heat-keep them moving and they will brown nicely in their own oil. Just 2 minutes is all it takes. You can spinkle lightly with salt for a snack or sprinkle them on any dish to elevate it to something special.

We love them with eggs, pasta, salads, rice dishes, frittatas, scallops, in pesto, sprinkled on yoghurt for breakfast or any dessert topping! Great for kids snacks as well.

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Here are a couple of our favorite recipes for you to try:

Eggs and Pinoli pine nuts on toast

This makes a rich and indulgent brunch dish thanks to the browned butter that brings the flavours all together. The egg and nut mixture can also be served over pasta for a great simple dinner dish. Serves two hearty appetites or four for a lighter meal.

4 slices of wholemeal or white bread 125 g unsalted butter Kosher salt to taste ¼ cup (75 g) Pinoli pine nuts 4 free-range eggs Freshly-ground black pepper Freshly ground nutmeg Freshly grated parmesan cheese

Warm two plates in the oven. Melt the butter in a pan large enough to fry all four eggs at once. Add the pine nuts and cook on medium-low heat for about ten minutes until they are golden brown. Toast the bread while the pine nuts are cooking. Watch the nuts carefully if you have a hot element or gas ring – they should not reach dark brown. Remove pine nuts with a slotted spoon or spatula to a bowl or dish, sprinkle lightly with salt and keep warm. Crack the eggs in to the butter and fry gently until nearly done to your liking. The butter will be browning by this time – which is just what you want. Add back the pine nuts to the pan, sprinkling them around the eggs. Grate parmesan cheese and nutmeg, salt and black pepper to taste over the eggs. (Do not overdo the nutmeg, it is delicious but can be overpowering if you add too much.) Divide the eggs and butter and nuts evenly over the top of the toast on two plates and serve with fresh hot coffee.


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Pinoli pine nut and lemon tart

The combination of lemon and pine nuts in this sweet tart is a classic.

FOR THE PASTRY: 300 g plain flour 1 teaspoon baking powder 100 g unsalted butter 115 g caster sugar 2 small eggs, beaten 2 tablespoons water or vin santo (sweet wine) 3 ½ tablespoons (40 g) Pinoli pine nuts

FOR THE LEMON CURD FILLING: 1 cup sugar Finely grated rind of 3 lemons ½ cup lemon juice 200 g unsalted butter, cut into cubes 4 eggs lightly beaten 3 tablespoons Pinoli pine nuts

TO FINISH: 1 egg yolk 2 tablespoons milk 3 tablespoons Pinoli pine nuts Icing sugar to dust

Start by making the lemon curd by placing the sugar, lemon juice and rind and butter in a pot and bring to the boil. Heat a larger pot of water. Remove sugar and butter mixture from heat and whisk in the 4 eggs, place the pot over larger pot of simmering water and stir constantly until sauce is thickened, cool.

For the pastry, sift the flour and baking powder into the bowl of a food processor and add butter, pulse until mix resembles fine breadcrumbs. Add sugar, eggs and 3 ½ tablespoons raw pine nuts, pulse again until the mix comes together. Kneed the dough for 1-2 minutes on a lightly floured surface. Press into a thick disc and chill for 30 minutes. Roll out two thirds of the pastry and use to line a lightly greased 23cm loose-based tin.

Lightly toast 3 tablespoons pine nuts in a dry frying pan until golden and then cool. Assemble the tart, spooning in the cooled curd filling topped with the three tablespoons of toasted pine nuts. Roll out the remaining pastry and use to cover the filling, pressing the edges to seal. To finish, beat the egg yolk with the milk and brush over the pastry top, sprinkle over three tablespoons of raw pine nuts. Bake in a preheated oven at 180 oC for 40 minutes until well risen and golden. Dust with icing sugar and leave to cool for the filling to set. Serve in wedges with crème fraiche, yogurt or cream.


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Juices/Smoothies/Syrups  –  healthy drinks to quench your thirst!!!


Seasons – smoothies & juices

Smoothies $5.00 ea

Banana-Nana (Strawberry, Banana, Yoghurt, Milk)

Pina Colada (Pineapple, Banana, Coco Milk, Honey, Yoghurt, Milk)

Apricot Shake (Apricot, Banana, Honey, Yoghurt, Milk)

Fruity Dairy-Free (Strawberry, Apricot, Pineapple, Honey, Water, Banana, Coco-Milk)


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Juices $5.00 ea

Booster (Carrot, Apple, Ginger)

Detox (Beetroot, Apple, Carrot, lemon, Ginger)


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Sommerville Orchard – fruity syrups

Small $8.00 and Large $12.00

Flavours:  Lime, Lemon, Strawberry, and Lemon & Lime


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