The winter sun is out again
No need to hibernate on this gorgeous Sunday morning. The forecast is for sun, sun and more winter’s sun. Head on down to the Marlborough Farmers Market with the entire family. Enjoy brunch in the courtyard and stock your pantry with fresh, seasonal fruit and veg at the same time.
Add a splash of colour to your home with bright yellow Jonquils, now in full bloom, spotted at Field Fresh and Windsong.
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.
Pedros has new spicy apples and walnut empanadas this weekend.
Also back with great Sunday Farmers’ Market brunch options are Feast Merchant’s with their ever changing menu, Traditional Country Preserves muffins, and last, but not least Peter The Swiss Butcher’s European sausages.
Still in season and plentiful supply are local avocados. Hand-picked and bruise free, these ripen up beautifully, straight from the farm to your plate.
Fill your bag with fresh free-range pork from Long Acre Farm and cook up a roast (see recipe below). The Swiss Butcher is back with a selection of cured meats, European pate and small goods. Fresh gluten free pasta at Pedros.
Browse the stalls in the pavilion for eggs, Cook Straight caught fish, fresh winter veggies, apples, kiwifruit, lemons, extra virgin olive oil, crunchy nuts, honey, preserves, vegan tempeh and delicious, preservative free humus.
Fancy a change from the usual carrots and parsnips? Try salsify, something a little different this winter.
It is an edible root from the sunflower family and can be used in soups, roasted, and mashed. Treat it like you would a parsnip. Salisfy is said to lower blood pressure, boost your immune system, help increase blood circulation, and improve digestive health. It is a treasure trove of nutrients. Available for $4 per bag from Spudz n Greens.
Salsify and Parsley with Olive Oil
This is a lovely side dish that you can serve with poached or pan-fried white fish from seafood stall Ngamahau and a nice salad (browse Field Fresh right next door). Or, you can pair it with a free range roast pork from Long Acre Farm. Serves 4 as a side.
6 sticks of salsify from Spudz n Greens
500ml vegetable stock
2 lemons (Windsong and Wakame Grow)
2 Tbsp olive oil (Isobel and 2 Dogs)
10g flat leaf parsley
Marlborough sea salt
Don’t worry about scrubbing the earth from the salsify – just get your hands on a good, sturdy peeler and peel the dirt and skin while holding the root in the sink under a thin stream of running water. This will rinse any stickiness that you sometimes get once you cut into the salsify.
Rinse and cut, at a diagonal, into 2-3cm long batons placing in lemon water.
Halve the lemon and cut one half into 1cm-thick slices. Add to stock.
Cook over medium heat for 15 minutes. After 15 mins, check to see if salsify is tender right the way through, if not, continue to simmer until tender.
When tender, bring the salsify and remaining stock to a boil until the stock is reduced right the way down and has nearly evaporated – if you have quite a bit of stock after poaching the salsify, drain some of the stock off.
Finely chop the herbs and toss with olive oil in the pan with the salsify to coat.
Adapted from Stuff