Fresh and sunny on Sunday
The weather’s looking good for a morning trip to the Marlborough Farmers’ Market but wear your wellies – it’s still wet underfoot. Enjoy a hot coffee or brunch (empanada/hotdog) as you potter about the fresh produce stalls or take some time at a picnic table and catch up with a friend.
We’d love to see you on Sunday, anytime from nine til noon at the A&P Showgrounds
If you haven’t already, don’t forget to join us on FaceBook.
Spotlight – Traditional Country Preserves
For those of us who enjoy making our own preserves the just picked apples at FRUT4U Lowes Orchard and veggies at Spudz n Greens are wonderful value for money, deliciously fresh and all locally grown. For those of us who are not DIY bottlers I’d like to recommend tasting Traditional Country Preserves. Margaret has enjoyed preserving since she was a child and her incredible range of all natural gourmet sauces, jams and condiments are delicious. She gathers her natural ingredients from the abundance of Marlborough’s local produce and creates wonderful preserves using her traditional family recipes. She’s been very busy lately bringing old favourites back in stock such as her Onion Marmalade. This is a caramelised onion and can be used like a chutney; it’s great with cheeses, mixed with tomato relish, as a pizza topping, or on toast grilled with with cheese and a slice of tomato. Pinot Noir Jelly is on the shelf now too – this is lovely on a cracker drizzled over soft cheese, and complements Riverina’s Almond Butter in a sandwich. There’s a mouth-watering range of toppings and I’m looking forward to the return of Blackberry & Raspberry Dessert Sauce which will be back in stock soon. The ‘special table’ won’t be up for much longer – so now’s the time to nab a 1/2 price bargain.
Recycling Demonstration: Boomerang Bags
The Blenheim Boomerang Team are heading our way this Sunday with their sewing machines to encourage bag reuse and sustainability.
Boomerang Bags is a grassroots, community driven movement tackling plastic pollution at its source.
Volunteers from all walks of life get together to make re-useable ‘boomerang bags’ using recycled materials, as a means to provide a sustainable alternative to plastic bags.
The bags are given away to friends, family, colleagues, bagless strangers and so on, as a plastic bag alternative that can be used and reused, or passed on to others in need.
The bags create a platform to start conversations, make friends, up-cycle materials and work towards shifting society’s throw away mentality to a more sustainable revolution of re-use – one community, needle and thread at a time!
We’re delighted they’re joining us this Sunday.
Recipe: Succulent Braised Venison
After shopping at Spudz n Greens, Premium Game and Traditional Country Preserves we recommend this hearty meal for Sunday dinner.
- 2 carrots, roughly chopped
- 140g turnip or swede, roughly chopped
- 2 onions, roughly chopped
- 3 celery sticks, roughly chopped
- olive oil and butter, for frying
- 1 garlic clove, crushed
- 1kg boned leg or shoulder of venison, cut into large chunks
- 5 tbsp plain flour, seasoned with salt and pepper
- 2 tbsp redcurrant jelly (or pinot noir jelly)
- 450ml dry red wine
- 450ml beef stock
- 2 thyme sprigs
- 1 bay leaf
- Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
- Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don’t crowd the pan – cook in batches if necessary. Set aside with the vegetables.
- Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.
RECIPE COURTESY OF BBC GOOD FOOD
SEE YOU SUNDAY