Your Guide to the Marlborough Farmers’ Market…

Come and chill with us, with hot coffee in hand, breakfast, and Johnny’s happy busking tunes.

Is it time for a winter roast, roast veggies, cured meats, cheese and sourdough combo in front of the fire place?

We tick all the boxes.

Or can we tempt you with Vegan BBQ Tempeh Ribs? The finger-licking recipe was entered into our Farmers Market Week competition by Samantha Meiklejohn. Scroll to the bottom the get her tips.

See you Sunday, 9 til noon, rain or shine

Fancy breakfast or brunch?

Long Acre Farm are expanding their kitchen in the absence of Gourmet Deli and Feast Merchants. So head on over there to order your breakfast on Sunday.

Amongst other delectable dishes, they will have hot bacon butties, two eggs any style with bacon and toast. Check out their blackboard for sweets too.

Hearty Flavour Fix

Long Acre Farm

With the cooler weather is it time for a lovely rolled pork roast? Or a quick meatballs and pasta dish with pork mince? Ask Rick and Nairn for the best cuts available in to suit your family. Choose between fresh and frozen pork.

Remember their meats are free range farmed. Did you know, the piglets roam the paddock but the grass disappears quickly, so they get fed twice a day on barley and a large amount of fruit and vegetables. When they are lucky, they get the Cranky Goat whey and Renaissance brewery barley. There are no hormones or antibiotics in this type of food.

Rick and Nairn’s pigs are a labour of love and this reflects in the end-product. Do try it for yourself.

WARNING, this could make you hungry

Featured at Feast Marlborough, cooked by Boom Chef Fran Nolan at 5 Tapped, this video shows you just how succulent Long Acre Farm’s meat really is. Forward a minute in for mouth-watering images of the banquet, and Long Acre Farm’s piglets.

It also includes an interview with Cranky Goat’s Simon Lamb, and features product from Peter the Swiss Butcher and Fran Nolan’s Boom! Sauce, Spice and BBQ products. Click this link to watch the entertaining video.

From the stall holders



Frut4U will be starting kiwifruit this week. 
Delicious Pacific Beauty apples are only $1-50 per kg.
And the popular Apple and Boysenberry juice is back.

Traditional Country Preserves

A lot of customers have mentioned having found several opened bottles of chutneys, sauces and jams in their fridge with a small amount in each. Winter is a good time to use these up by adding them to stocks, soups, stews, casseroles or the stir fry. It doesn’t matter if they have got a little dry as the flavours will still be there and will add interest to a meal. Good also on homemade pizza.

Jams can have little water added to them to make sauce for on desserts or try adding them to a fruit pie or apple crumble instead of sugar.

Margaret stirs them through her morning porridge when she doesn’t have fresh fruit.

Back in stock this week Chocolate and Chocolate Walnut fudges – what better way to start the winter market.

Craft and Lola’s French Bakery

New product alert from Craft! It is called Gratton and comes from the region Benoit is from (Bordeaux). Sounds perfect combined with Lola’s French stick, and a little Bordeaux for a late Sunday lunch.

Get your yummy French “casse-croûte” (snack), by pairing Lola’s French Bakery with French pâté from Craft and create your own ready to eat French sandwich.

Breads – Minghettis and Snail House Bakery

For those of you who have been hanging out for sourdough, Minghettis and Snail House Bakery will both be back.

Marco Minghetti is working on new types of breads, so let yourself be surprised.

Home-made Kiwi

What a better winter warmer than a warming soup dipped with a slice or two of sourdough bread.

Alys’ dried vegetable soup packs are proving very popular with customers. She has four flavours now….

  •     Curried Pumpkin, Celery & Capsicum
  •     Curried Parsnip & Leek
  •     Welsh Leek & Potato
  •     Creamy Roasted Garlic & Cauliflower

These soups are so simple to make. You just need to add water, or stock and a can of coconut cream (optional) and simmer for 1 hour.

Three Cats

Top up your supplies this Sunday. Heading into winter Sarah and Alex will be attending every 2nd week from now on.

The Purple Patch

On offer from Judith and Colin are proteas, ornamental kale and the last of their feijoas, persimmons and walnuts.

Recipe of the week

Finger Licking Delicious Vegan BBQ Tempeh Ribs from Samantha Meiklejohn 

Samantha used Matt and Tatiana’s Found Chickpea Tempeh marinated in her quick homemade BBQ sauce.

Mix together:

1/4 cup tomato paste

2 tbsp balsamic vinegar

2 tbsp tamari

1 tbsp blackstrap molasses

1 tsp smoked paprika

1/2 tsp each of onion and garlic powder

a few grinds of black pepper

1/4 cup water

Cut one 225g block of chickpea tempeh into thick slices and evenly coat in the sauce.

Cover and leave to marinate for a couple of hours.

Heat BBQ (or fry pan) to medium heat and cook the tempeh till golden brown on both sides, basting with the remaining marinade if any.

Devour using your hands! Finger licking deliciousness!

Do you have a recipe using market ingredients? Email it to us so we can share it.

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!