Your Guide to the Marlborough Farmers’ Market…
After the rain of recent days, we are hoping for sunshine and no wind for Sunday. Luckily the forecast is for crisp, but sunny days.
Despite the cooler autumn temperatures, we still have plenty of variety at the market, from fresh vegetables, to cured meats, to milk and nut flour.
For some, sadly it is the end of the season, so make the most of Goats Amore’s last appearance this Sunday and give Hazel all the cuddles she needs until September.
See you Sunday, 9 til noon, rain or shine
Invitation to the AGM
Notice of Annual General Meeting 2019
Date: Sunday, 26th May 2019
Venue: Shearing Pavillion, A&P Showgrounds, cnr Maxwell & Alabama Rds
Time: 12.45pm to 1.15pm
Nominations for the Marlborough Farmers’ Market Committee may be lodged at the Market Information Stall prior to 20th May.
From our Stall holders
A big welcome to new stall holder
The Home-made Kiwi has joined the market with a range of fruit leathers, dehydrated soups, and fruit bars.
Empanada lovers, make sure you stop by Pedros this Sunday. He has a super special for you of large Empanadas. Flavours Spicy Beef, Venison, Chicken and Roasted pumpkin (vegan) the price is $3 each or 2 for $5 dollars.
Here is Pedro judging getting a sugar rush judging the Great Blenheim Bake Off last Sunday.
Sadly, it’s Shelley and Hazel’s last market for the season until September. Shelley asked us to pass on her thanks for your support, and Hazel is quick to add how much she has enjoyed all the cuddles.
The last of the ice creams are on sale for $3 each or 2 for $5.
Here is Hazel seeking refuge from the rain last Sunday.
After a bout with the flu Annette is back on deck.
She will be using Windsong’s beautiful organic feijoas in some fabulous baking. Her Morello cherry pie was a huge success, she’ll have more… and says she doesn’t dare to come without cinnamon scrolls and the new favourite Brezeln.
And of course, your favourite crackers, sourdough breads and adventure bread will be there for you too.
Annette is experimenting with gluten/ wheat free sourdough bread, ask her how it’s going.
One of the many wonderful things about the Marlborough Farmers’ Market is the variety of stalls. Freshly baked with locally sourced ingredients Gourmet-deli is one of our food stalls that comes up trumps every week. Here’s Margaret’s mouth-watering breakfast menu for the weekend.
- Salmon omelette $$10
- Sausage bacon egg Keto muffin on an optional potato cake and plum sauce $10
- Poached eggs with bacon wrapped around a sesame fisal bread stick with beetroot relish $10
- Apple and blueberry shortcake with lashings of cream $6
- Large carrot cake supreme $5 portion
How to make your own spreadable butter
A tip from Isobel Olives, handy for keeping butter soft during the cooler time of year.
A great way to keep your butter from going hard over the winter, is to blend it with Olive Oil. Take
- 100g of butter (1/2 cup)
- ¼ to 1/3 cup of Isobel Olives Delicate Extra Virgin Olive Oil
- If using unsalted butter, add ¼ tsp salt to taste
When the butter is at room temperature (don’t use microwave to speed up this process), place into a food processor along with the Olive Oil and salt. Process the mixture for 1-2 minutes, stopping to scrape sides of bowl a couple of times. Pour the softened butter into a container that can be sealed. Refrigerate until fully chilled and firm. Do not leave the butter at room temperature too long or it will start to separate. If this happens, just stir the oil back into the butter before refrigerating again.
If you want a softer butter, just add more oil.
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!