How exciting, the first asparagus is here, a sure sign that spring is not far. It’s traditionally available from September to December, so come and treat yourself to the first asparagus of the season.

Morgaine from Lola’s French Bakery escapes for a short holiday after Sunday, so that’s another reason to come along and treat yourself.

Minghettis are still away, but Annette from the Snail House Bakery is making sure you get your sourdough and other traditional European goodies for the week.

Take a peek too at the community stall, which keeps expanding its range. Latest additions are Prenzel and Uncle Joes award winning cold pressed speciality oils.

This week’s recipe is provided by Alys.

PS Wet your appetite with this video by Stu McCormick of Stucam Video Productions filmed at the market recently.

See you Sunday, 9 til noon, rain or shine

Market Highlights from our stall holders

We’ll warm you up on Sunday with hot beverages, Curried Pumpkin Soup and lightly salted Crostini from the Home Made Kiwi, Empanadas from Pedro, and brunch from the Long Acre Farm Kitchen.

For dessert we suggest a muffin from Traditional Country Preserves, or a French pastry from Lola’s.


We will have the first of the asparagus harvest at the market this Sunday.

There are so many ways they can be prepared. Blanched, steamed, griddled, roasted, stir fried, or raw, Jamie Oliver has a nifty guide on how to cook asparagus. Click the link here to take a peek. How do you have yours?

Lola’s French Bakery

It is holidays time for Lola’s French Bakery so this Sunday will be your last chance to treat yourself with yummy French pastries for a couple of weeks!

Long Acre Farm

that's too much bacon said no one ever

Long Acre Farm has fresh pork for sale this week!

Rick and Nairn will also be serving hot food from the Long Acre Farm kitchen with a distinct bacon theme.

  • Hot Bacon Butties,
  • Bacon and egg rolls,
  • Saddleback burger,
  • French toast, maple syrup, cinnamon butter and bacon.

Snailhouse Bakery

This is your stop for Germanic style rye sourdough and other favourites, such as sprouted super grain bread adventure and cinnamon scrolls, and a few other surprises.

Check out Annette’s fabulous cotton bread bags, the ideal place to store your bread in.

Traditional Country Preserves

Margaret will have your favourite preserves and also walnuts, but she says they are fast running out. You can also treat yourself to a fruit muffins, $2 each at her stall.

Community Stall

The latest additions are Uncle Joe’s award winning cold pressed speciality oils. We are so excited to share them with you.

Here are some of the ways Uncle Joe’s suggest you try their beautiful oils:

  • Hazelnut Oil: compliments fish dishes for savoury, or chocolate for sweet dishes.
  • Walnut Oil: perfect for a simple salad dressing with fresh lemon, or to replace butter in cakes.
  • Mustard Seed Oil: a mild tangy flavour for meat, fish, pasta or steamed veggies. Great for cooking as it has a high smoke point.
  • Pumpkin Seed Oil: Not suitable for cooking, use fresh on salads, pasta, beans, is high in Vitamin E.
  • Grape Seed Oil: good cooking oil and also new flavour for salads, veggies and pasta. Cold pressed from Marlborough grape seed.
  • Flaxseed Oil: use on everything for its health benefits; muesli, salads, smoothies.
  • Hemp Seed Oil: Cold pressed from NZ grown hemp seed – Hemp seed oil has a milder flavour than flax seed oil but possesses similar beneficial qualities. Try it on your Weet-Bix in the morning.

Home-made Kiwi

New this week is “Dehydrated Pizza Toppings”. An abundance of healthy vegetables, ready to re-hydrate and put on your favourite Pizza base (Alys suggests “Thin & Crispy”, or a cauliflower base).

On Special this week: “Beetroot Chips”, a very healthy snack.

Soup of the day is “Curried Pumpkin” with lightly salted Crostini.

Recipe: Cauliflower Pizza Crust

Kindly provided by the Home Made Kiwi


A yummy base for your Home Made Kiwi Dehydrated Pizza Toppings

all the ingredients with an * are available from the market.

For the base:

1 head of Cauliflower, stalk removed *

1/2 cup shredded mozzarella

1/4 cup grated Parmesan

1/2 teaspoon dried oregano

1/2 teaspoon Marlborough sea salt *

fresh garlic, squeezed *

2 eggs, lightly beaten *


Preheat oven to 200° C. Line a baking sheet with parchment paper.

Break the cauliflower into florets and pulse in food processor until fine. Steam in microwave and drain well. Let cool.

In a bowl combine cauliflower with remaining ingredients. Transfer to the centre of the baking sheet and spread into a circle. Bake for 20 minutes. Add desired toppings and bake until cooked, probably another 10 –15 minutes.

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!