The First of July beckons…

With snow on our mountains the variety of produce locally grown, caught and produced never ceases to amaze me at this time of year.  Visit the Marlborough Farmers’ Market this weekend to add inspiration to your winter meals and garden.

See you this Sunday from nine til noon at the A&P Showgrounds

If you haven’t already, don’t forget to join us on FaceBook.




FRUT4U Lowes Orchard has decided to extend the June special into the month of July – YAY.  Delicious, juicy, crisp Pac Queen, Braeburn and Splendour apples are only $1.50 per kg.  Pac Queen apple juice is just $6 for a 3-litre bladder.
Marmalades certainly seem popular these cold mornings!  Traditional Country Preserves will have Whisky & Honey and Orange marmalades plus sugar free Raspberry conserve all back in stock this week.
Warm up this Sunday morning with a delicious hot coffee or brunch.  Pedro will have a new Empanada flavour – Spicy Pork & fresh Sage.  I can’t wait to try it, and I’m a big fan of Peter the Swiss Butcher’s bratwurst hot dogs – what to choose, what to choose?
Check out the beautiful artisan cheeses at Cranky Goat and Kaikoura Cheese.  Both vendors are generous with their samples and encourage you to try before you buy.
Cosy in by your fire nibbling on almonds from Riverina – there’s a terrific selection to try, my favourites are smoked and candied.  I’m also a huge fan of their biscotti with an aperitif.
Visit Helena for Ngamahau’s ‘catch of the day’ and enjoy fresh fish from the Cook Strait Sunday night.  Team it up with new potatoes from Spudz n Greens and beans from Dave Harwood.



Get squashed!

Pumpkins are in abundance this season at the Marlborough Farmers’ Market, in a variety of types and sizes at our vegetable stalls.  Here’s some top tips on how take care of your pumpkins before you’re ready to eat them, carve them for Halloween, or even turn them into a facial mask or scrub.

How to store pumpkins so that they last longer

No matter how much you love pumpkin soup, sometimes you just can’t use a whole pumpkin up in one go.

You put the rest of your pumpkin in the fridge, only to find when you go to pull it out for your next batch of soup that it is covered in mould. Unsure if it is safe to eat, you chuck the whole piece of pumpkin away.

Here’s what you need to know about storing cut pumpkin:

  • The best way to store cut pumpkin is to wrap it tightly in cling wrap and place it in the fridge.
  • Leaving the seeds in or scooping them out makes no difference to how long the pumpkin will last.
  • Cut pumpkin will gradually develop a thin film of white mould, and if left even longer, some black or grey mould. If the pumpkin is still firm, the mould can be cut off (make sure you cut off about a centimetre extra of flesh beyond the mould) and eaten safely.
  • If the area around the mould is soft or wet, typically occurring when there is black or grey mould this indicates that the mould may have penetrated into the flesh of the pumpkin. In this instance it is not safe to consume the pumpkin, regardless of whether the mould has been removed or not.
  • If you don’t want to use cling wrap, you can use a large beeswax wrap – but in this instance make sure you remove the seeds first.

Here’s what you need to know about storing whole pumpkins:

  • They should be stored in a cool place, such as your garage.
  • Store pumpkins upside down (so the stalk is on the bottom).
  • Don’t place them directly onto the floor – use a piece of cardboard as a mat for the pumpkin.
  • Stored this way, pumpkins can last up to 3-4 months.

Tip: If chopping your pumpkin feels like hard work, try roasting it whole in the oven. You can then chop the pumpkin easily and any pumpkin you don’t need can be frozen and used for soup.