Market News 27
This Sunday, 14 July, is France’s National Day – Bastille day, with a day of Sunshine just for us in the forecast.
French pate and terrine lovers will be pleased to know you can celebrate Bastille day at the farmers market with Craft on Sunday, as they will be back. Annette returns too after her trip through Spain. Try Craft pate with her breads, sprinkled with microgreens or Miner’s lettuce to make a multi country open top Sunday sandwich!
Marco Minghetti has been adventurous again, this time with a purple wheat kibbled bread. Pair this with the cheeses, cured meats, and preserves available from the market and let us know what you think.
Are you following #plasticfreejuly? Frut4U have joined the cause and will not be providing plastic bags for the whole month of July.
We can all do our bit to reuse, reduce and recycle by taking our own containers, reusable bags, and returning empty egg cartons and used, clean jars.
See you Sunday, 9 til noon, rain or shine
Market Highlights from our stall holders
Most of you will know that the delicious pâté and terrines are wrapped in plastic free Kraft paper. Even the sticker is made from paper. But did you know you can also bring your own container if you want to reduce and reuse.
Sue Lowe has been studying sustainability on the orchard and over the last 18 months or so has slowly been encouraging customers to “bring their own containers and bags.” This month she ramped it up by joining #plasticfreejuly!
Here is a link to the writeup in the Nelson Advantage.:)
There will be more Saffron flavoured, golden bread made from ‘Saffron Marlborough. Also, a must try is the purple wheat kibbled bread and the “usual” varieties of Sourdough including Minghettis heart of Marlborough Ginger & Lemon.
Beautifully packaged in recyclable brown paper bags.
Annette has returned from Spain and France and has been getting her hands back into the dough. She admits she’s been missing it just a bit.
Looking for good bread everywhere, she found the tastiest loaf hiding in the tiniest village supermarket – a half loaf in the bread box just before closing time. Amazing texture, taste and crumb a revelation! It reminded her of the famous Spanish painter Dali.
On Sunday she will be back with the usual favourites, sourdough rye, country loaf, the white, super seed and adventure loafs, cinnamon snails, a few specials and she’ll try to kick the gluten-free sourdough culture into gear and bake some gluten-free sourdough loaves as well.
Fancy a different Winter Salad? Try Miner’s lettuce as your base. The leaves taste crisp and juicy with a hint of lemon, and they’re rich in vitamin A, vitamin C and antioxidants
According to a study in the Journal of the American Dietetic Association, 100 grams of miner’s lettuce — about the size of a decent salad — contains a third of your daily requirement of Vitamin C, 22 percent of the Vitamin A, and 10 percent of the iron. The lettuce also contain manganese, potassium and calcium.
Toss it with a simple French salad dressing from market ingredients – 1/3 to 2/3 ratio of lemon juice to olive oil, and a bit of Marlborough sea salt and pepper to taste.
Pedro has made more fresh gluten free, silky pasta for Sunday and large Empanadas for only $3 each.
Spudz n Greens
Here you will get freshly cut and locally grown cauliflowers, cabbage, Romanesco broccoli and of course potatoes.
Alys says her soup of the day will be “Thai Pumpkin”, a lovely spicy soup made with coconut milk, great on a cool Winter’s day.
Vegan Hemp Bars sold out last week but Alys will have more again this Sunday. These bars are Gluten and Sugar free.
Alys will also have more Dried Mandarins available. These are dried with the skin on as there is as much (or more) goodness in the skins as there is in the fruit itself.
Recipe of the week
Hazelnut and Orange Cake
Kindly supplied by the Nutt Ranch
Georgina says this flourless cake is orangey deliciousness.
It is very simple to make, and great for dinner parties. It just takes a bit of time, but can be made a day ahead.
GF and DF
2 whole large oranges
5 Koromiko Free Range eggs
250g caster sugar
250g Nutt Ranch Ground Hazelnuts
1tsp baking powder
1tsp ground cardamom
Nutt Ranch Hazelnut Sprinkles and Icing sugar to serve
Place 2 whole oranges in a saucepan and cover with water. Bring to the boil then simmer for 1 hour. Drain and cool. Cut up the oranges, discard any seed, then place the pieces in a food processor and puree until smooth.
Preheat the oven to 170°C. Grease and line 22cm spring form cake tin.
In a bowl beat the eggs and sugar with an electric beater until thick and pale. Add the orange puree, ground hazelnuts, baking powder and cardamom spice. Fold to combine.
Pour into prepared cake tin and bake for 1 hour. Leave the cake to firm up in the tin for 20 minutes, then turn out, remove the baking paper and turn over to finish cooling the right way up.
To serve, dust with icing sugar and decorate with Hazelnut Sprinkles.
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!