We’ve got something new to brighten up your Sunday: Feast Merchants are back after their epic holiday, and Lola’s French Bakery is returning also after moonlighting at Clos Henri last week.
This means you can feast yourself Feast Merchants style and treat yourself to a little French baking too, while picking up fresh veggies from your local growers.
Chef Fran will continue to serve hot dishes that complement his sauces for a little while too, and Marco Minghetti is preparing a Bread and butter pudding, all with the aim to keep you toasty this winter.
The Community Stall is continually expanding its range. The latest offerings are the beautiful Love Thy Curry kits made locally in the Awatere Valley. Please stop by to check them out.
For a quick meal solution with the kids, Traditional Country Preserves has provided this week’s recipe.
How is your #plasticfreejuly going? Remember to bring your bags and containers to reuse and reduce.
See you Sunday, 9 til noon, rain or shine
Market Highlights from our stall holders
As mentioned, Feast Merchants are back, yahoo. Feasting here is guilt-free, because all the serve ware you will be eating from is compostable. A big tick for mother earth
Lola’s French Bakery
More good news: This Sunday Lola’s French Bakery is back too, after joining Clos Henri for Bastille Day last week. So wake up and come to pick up your favourite Sunday French treat.
Minghettis are baking their beautiful range of Sourdough that you have come to love including Saffron, Light Rye, and San Fran. Possibly even the Purple wheat bread that you missed last week.
Marco is trialing Bread and Butter Pudding to warm you up this winter, sweet bread with fruit and custard perfect with a hot coffee.
Stephens Onions and Shallots
We’ve heard you ask for coriander, and finally we have some at the market for you. Stephen has whole bunches available, tied with a rubber band, no plastic bags in sight here, another win for #plasticfreejuly.
He will also have bunched spinach, spaghetti squash and orange buttercup squash. Look out for Stephen’s pop up pumpkin sale.
For your spray free greens, crisp and juicy Miners’ lettuce, nutrient dense NZ Spinach, colourful Swiss Chard, and Chickweed salad, the community stall is your go-to place.
Yes, we mentioned Chickweed. Did you know Chickweed is valued for its nutritional content as a food? Fresh chickweed is typically eaten as part of a green salad, and you can use it like watercress in recipes too. The Herb Federation New Zealand has many more facts about this useful green.
Love Thy Curry
NEW – Pick up your Love Thy Curry spice sachets from the Community stall this Sunday.
Founded in 2012, Love Thy Curry makes all its delicious step-by-step curry spice kits in the Awatere Valley. The kits include only whole spices – 100% natural, no additives – and are proportioned to perfection. You will love how your curries turn out perfectly every time, easily, and authentically.
Pedro is delighted to show off his new blue and white food caravan. Look out for him in his usual spot.
Traditional Country Preserves
You may have missed Margaret at the market last week. That’s because in the early hours while loading her car, she hurt herself as she fell onto her garage concrete floor. Her leg is still healing, so standing at the market is not an option yet, but she hopes to be back next week.
She doesn’t want to let her customers down, so if you need product in the meantime you are welcome to call her on 03 579 4456 and make a time to pick up product from Hilton Place. You can taste and she has EFTPOS available.
Today’s recipe is provided and told by Margaret from Traditional Country Preserves. She says it’s a quick pizza recipe excellent to feed the grandchildren. They can have a bit of fun, designing their own toppings.
Pizza base – you don’t have to let it rise.
To 300mls (1.25cups) warm water add 1 tbsp sugar, 1 tbsp dried yeast and 1 tbsp of good olive oil. Stir gently and leave for about 5 mins still it starts to bubble.
Meanwhile mix 3 cups plain or wholemeal flour, 1 tsp of salt and 0.5 tsp of baking powder together, then add the bubbling yeast mixture. Mix well till it forms a ball.
We divided the ball into 4 smaller balls and stretched them out to make 4 flat rounds big enough for 1 person’s lunch. You could make one large pizza.
Add toppings and cook for 12-15 mins at 220 °C until under side is brown and the top look cooked.
We started with a chutney on the bottom. Their choices one each Plum, Peach chutney, Onion marmalade although, when I make it my pick would be Marharajah chutney.
This was followed by spaghetti on three and grated carrot, red onion and other left-over roast vegetables on the fourth one.
We topped them all with sliced of pickled shallots and grated cheese. All pizzas soon disappeared when cooked. The leftover cooked vegetables were especially good.
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!