Gosh, these spring-like conditions are just magical. Let’s hope that they help all the crops grow faster too.
This week we are hosting entrepreneurial school groups with their business ideas at the community stall. Keep n it fresh is a Marlborough Girls college team who are producing a spray that will keep your cut fruit and veggies longer. Another group is making lemonade.
The community stall has a new shipment of walnuts, pure cherry juice, and even baby lettuce from Natural Microgreens.
A few stalls are offering specials, and this weekend is the last for pears.
You still have a chance to go in the draw to win a shopping voucher. Check out our competition in this newsletter.
See you Sunday, rain or shine, from 9 til noon at A&P Showgrounds.
BE IN TO WIN
Guess the number of ingredients available from the market for our Spaghetti Squash recipe featuring at the bottom of this newsletter.
For double entry name the stalls that sell them and go into the draw to win a $20 market voucher.
Email your entry to firstname.lastname@example.org or hand your entry in at the community stall.
Entries close Monday 10 August, and the winner will be contacted Wednesday. So don’t forget to give us your email and phone number to get in touch.
From our stall holders
FRUT4U Lowes Orchard
At this time of year the varieties of fruit available at the market reduces. It will be the last weekend that we will have pears available, so make sure you get in and get some before they disappear (pun intended).
Meanwhile, there is still a lot of work happening on the orchard. This last week has seen Andrew planting new trees and pruning young trees. We also have the stone fruit beginning to flower, which indicates it won’t be too long before we will be starting our new season…only 16 weeks away!
Look forward to seeing everyone on Sunday.
Andrew & Sue
The weather has been great for the bees. They are out and about collecting plenty of pollen. This Sunday you have another chance to get our special. One kg raw honey pots are still $12.00, excluding Manuka. Only three more weeks at this price.
We have now released the 2020 oil which has just gained certification. It has been allowed to settle in stainless tanks since harvest in June and then decanted to remove any sediment.
This season’s oil has an intense flavour with a high polyphenol level. Polyphenols provide many health benefits. Intense oils are great for dipping, marinades, dressings, frying, for baked vegetables and drizzling on steamed vegetables.
We still have silver medal oils – kononeiki, a single variety Greek olive oil of mild flavour and a medium blend oil. We also have specials on other oils – buy one and get the second half price. Come and try these oils so you can choose what suits your taste.
If you have you missed Sigrun’s fresh, spray free greens, you are in luck. I am back in town and have a limited selection of Miner’s lettuce and mixed baby lettuce (miners, coz and oak leaf) available from the community stall on Sunday.
Miner’s lettuce is crisp and juicy. The leaves have a hint of lemon, great for a base and rich in vitamin A, vitamin C and antioxidants.
We have a wide range of soups for sale on Sunday. These soups come in packs already for you to add water (or stock) simmer for 45 minutes and serve.
Tasting this week will be the delicious Curried Pumpkin Soup. Also available, will be a range of dehydrated fruits and the amazing Orange Peel Powder.
We are now entering the busy time of year when work in the garden increases dramatically. It’s a good time to relook at your tools and see if they need sharpening or repairing. Sharp tools make clean cuts that plants can heal form more easily than torn cuts.
If it’s got an edge that needs sharpening for gardening or the kitchen, please bring it along to the Farmers market and get them good and sharp for the busy season.
Traditional Country Preserves
Check out Margaret’s sales table this Sunday, with some delicious opportunities to fill your larder with locally made preserves.
Recipe of the week
Spaghetti Squash stuffed with Garlic Spinach
1 x spaghetti squash
2 tbsp olive oil
3 x cloves of chopped garlic
200g (or more) of fresh spinach (can use frozen if fresh not available)
2/3 cup cream cheese or cooking cream (or you can use ricotta)
Salt & pepper to season
1 cup feta cheese
¾ cup grated cheese (optional)
Carefully cut your spaghetti squash in half lengthwise. The shell can become very hard so always use a well sharpened knife and ensure your squash is on a damp cloth or surface where it won’t slip as you cut. Use a spoon to scoop out the seeds. Rub the insides with a little olive oil (and I like to then sprinkle with Boom spice rub for extra flavour). Place on a baking tray cut side down and bake for 40 mins until tender (depending on the size of your squash) in a moderate-hot oven 180-200oC. When cool enough to handle fluff the inside with a fork and you will get spaghetti like strands. Leave in shell.
In a pan heat a little more olive oil over a medium heat. Add chopped garlic and stir for a minute until softened, then add spinach and cook until wilted. Drain any excess liquid then stir in cooking cream, stir and season to taste. Place spinach mixture into your squash halves.
Top with crumbled feta and place back in the oven for 10 mins. Sprinkle with grated cheese if desired and bake until golden. Sprinkle with toasted pine nuts and a little fresh thyme if you have it to serve.
You can add your own additions such as mushrooms, bacon, sundried tomatoes as you wish.