When Jack Frost is nipping at your toes…
It’s OK to shop in your gumboots!
It was great to see so many visitors enjoying the Winter Market last Sunday – munching, brunching and buying. I hope you enjoy reading our fruit & vegetable feature this week – but don’t forget we have various stalls beside produce in the A&P’s Sheep Pavilion this season. So wrap up warm, wear your wellies and drop in Sunday morning.
See you this Sunday from 9am – 12pm at the Marlborough Farmers’ Market!
If you haven’t already, don’t forget to join us on FaceBook!
In the limelight…
FIELD FRESH PRODUCE
Vic and Joy Field (so now you know why they’re called Field Fresh!) – were born to grow vegetables. 1) They have they obviously have the right name and 2) they were both raised on farms. They bought their block in Spring Creek 44 years ago, which they share with their 17-year-old piggy. Bandit, so called due to his black and white face, loves his life on the farm robbing produce but he doesn’t like mud! In the past Vic and Joy have grown wheat and barley and supplied vegetables to Talleys. But now they’re happily one of the Farmers’ Market local growers – selling a great range of just-picked vegetables including cabbages, potatoes, pumpkins, broccoli, silver beet, onions, mesculun, radishes …oh and flowers too.
Considering how bleak garden my garden seems in Winter, I’m simply astounded at the variety of wonderful blooms available at the market. Several stalls have bunches of fresh cut flowers – nice variety and all very reasonably priced. As for my garden, it now looks substantially more cheerful after visiting Marlborough Nursery – who conveniently happen to be running the EFTPOS cash withdrawals too!
Vegetable of the week…
If you’re interested in trying something different Spudz n Greens has a terrific variety of vegetables, and this one aroused my curiosity last week. At first I thought it was a GIANT parsnip, but I was wrong. Daikon (Raphanus sativus) is apparently known by several names (such as mooli or icicle radish) and originates from Asia. It is a mild-flavoured winter radish with fast growing leaves and a long, white root. It’s a great price if you’d like to try it – $1.50. Join us on Facebook if you’d like to enter into the fun of our weekly mystery vegetable.
Market Stall Snapshot
We have a great variety of stalls beside fruit and vegetables. Traditional Country Preserves have just released a new batch of the ever popular Quince Ginger and they have a new tasty line too – Fejoa Jelly mmm. But my pick this week is the Fejoa & Ginger Jammy Sauce on the sale table! Half price ($2.50 – $4.00) for this delicious versatile condiment to game or pancakes and waffles. Tasting mandatory!
There’s a few options for brunch and of course delicious coffee and kombucha too. Thommy’s stall are making their delicious Bacon & Egg burgers, Bacon, Egg & Homemade Beef Pattie Burger, and their full breakfast and winter warming soup – all at very reasonable prices. They also have locally grown walnuts, shelled and bagged ready for you to take home and enjoy.
In season … apples
Several stalls are selling apples and we have a great range on offer – even more variety than the supermarkets and of course they’re fresh, fresh, fresh! Purple Patch’s Sturmers are lovely, but this week they convinced me to try something new – their Don’t Knows (and I certainly haven’t seen this variety at Countdown!). Simply put – they don’t know what variety the tree is. But they do know they’re spray free and delicious, and they’re perfect for my child’s lunchbox.
COOKING WITH APPLES
Here’s my favourite apple cake recipe, yummy with Sturmers or Granny Smiths or whatever you have to hand – the flavour simply alters dependent on the apple variety. It’s a lovely spicy cake for Winter and easy peasy to make.
INGREDIENTS: 3 apples – peeled and sliced/diced . 1 cup of sugar (white or brown) . 50gms melted butter . 1 egg (from Koromiko Free Range Eggs of course) . 2 cups flour . 2 tsp mixed spice, 2 tsp cinnamon, ½ tsp nutmeg, and sometimes I add a bit of ginger too . 1 tsp baking soda . 1 cup raisins
METHOD: Heat oven to 180 degrees Celsius. Place apples in a bowl and stir with the sugar. Beat the egg in the melted butter, then add to the apple mixture. Sift the flour, baking soda, spices and add the raisins. Then mix together with the apple mixture. Bake in a greased tin for about 45 minutes, or until cooked.
Alternatively, if you fancy an even easier apple dessert you can always purchase the hazelnut crumble mix at Nutt Ranch!