Your Guide to the Marlborough Farmers’ Market…
The forecast is for a glorious sunshiny autumn day this Sunday. Come along and enjoy the morning while we are still outside.
Our food trucks will have hot coffee and tasty breakfast ready for you.
We’ll have a bounty of produce waiting for you, from sourdough breads, to walnuts, to pumpkins and more. It’s the season for autumn fruits like kiwifruit, persimmons, feijoas, apples and pears. The raspberries are even still fruiting too. Fresh walnuts, hazelnuts and almonds abound. And have you spotted the gigantic peppers at the market yet?
We will miss Cranky Goats and Goats Amore, who will re-join us in Spring, but we still have plenty of cheese, and don’t forget to stock up on quality proteins too – your market supplies you with home organic tempeh and hormone free meats.
Check out more news and from our stall holders below.
See you Sunday, 9 til noon, rain or shine
A quick reminder of our 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
From our Stall holders
Pedros will have another special for Empanada lovers this Sunday. Large Empanada for $3 only.
He will also be taking orders for a dozen Empanadas for $30 free flow frozen, 4 flavours. delivered in the Blenheim area.
Have you noticed Windsong Orchard’s beautiful autumn colours at their stall? It’s nearing the end of the feijoa season now, so make the most of those sweet, high vitamin C treats while you can.
Kiwifruit harvest has started, they are hard when picked and if you want to hasten ripening the trick is to put them in a bag with an apple and the ethylene gas the apple gives off ripens them in about a week.
They also have a limited supply of Jennie’s favourite persimmons (non-astringent, the crunchy version), they keep well and are good to eat as is, or in salads.
Lola’s French Bakery
Good news for our customers : there is no season for croissant, pain au chocolat, pain aux raisins… So Lola’s French Bakery will be here every Sunday this autumn and winter to supply her irresistible genuine French treats !
Marco is planning to bake some new breads along with the usual tasty sourdough ones that you have come to love. Hopefully he has time to bake his Apple & Frangipane tarts too.
Traditional Country Preserves
Margaret will have Cassis Mixed Berry jam back in stock for Sunday and all sizes of Black Doris Plum Chutney which has been very popular this month. Other popular items are the hot chilli sauce and the recently back in stock S/F Apricot conserve which is also great with cheese.
Baskets and bon-bons have also been very steady and orders for baskets include free delivery in Blenheim or great freight deals elsewhere in New Zealand. Margaret loves to tailor baskets to the person receiving them. She had an interesting basket to make recently for a 70th wedding anniversary. Baskets range from $30 up.
Stephen’s Onions & Shallots
Orange pumpkins, chilli peppers, giant capsicum, and spaghetti squash await you as you enter the market from Alabama Road.
Spaghetti squash is a nutritious winter vegetable that offers lots of fiber, beta-carotene, folate and more. It offers a really fun, spaghetti-like texture in a built-in bowl.
How to Cook Spaghetti Squash (The Best Way!)
Stephen says the best way to cook spaghetti squash is to cut it in half, scoop out the seeds, rub a little Isobel Olive oil* and Marlborough sea salt* on the inside, and roast in the oven cut-side down. No fuss, no mush, just tender and delicious spaghetti squash!
After baking Stephen’s tip is to get the fork, rake the fibre out and sauté in a pan. Add onions and shallots, plenty of seasoning and serve with Long Acre Farm bacon* or with tomato salsa and pork meatballs made from Long Acre Farm pork mince*.
cookingwithkate.com has more yummy ideas worth trying.
*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!