Wrap up Warm and wander the Winter Market…

 

There’s a wonderful range of fresh fruit, vegetables, flowers, eggs, fish, cheese and honey throughout the Winter Market, and of course great coffee and delicious brunches too.  We’re delighted to have Mississippi Herbs at the Market this week and you can find out all about the stallholder in the newsletter this week.  We’re looking forward to seeing you on Sunday.

 

Meet you Sunday morning in the Sheep Pavilion, A&P Showgrounds!

 

Grass

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

The Highlights this week…

 

mississippi fruit loafMarlborough Cocktail Garlic is this season’s new release at Traditional Country Preserves.  Back in stock: Blackcurrant Jam, Raspberry & Blackcurrant Sauce and Chilli & Capsicum Dressing.  Don’t forget to check out the sales table – the Quince Honey is simply divine with pancakes.

This week at Pedro’s Empanadas – Gluten-free fresh Fettuccine pasta.  It only takes two minutes to cook in boiling water and it’s delicious cooked in stock or with tomato passata, 300gms for just $5.

Mississippi Herbs will return for their monthly appearance on Sunday – once again Leah will be joined by Anette Michna-Konigstorfer. Anette will be bringing her German style rye sourdough, cinnamon rolls or brioche, and a delicious gluten-free cake with orange and walnuts. Leah will have old favourites like multigrain and sole bread, and maybe some new flavours from the experimenting she has been doing during the time off. And of course her famous oat cakes, muffins and some freshly cut herbs will be available too!

 

 

 

 

Grass

Spotlight on Mississippi Herbs

 

“It’s a great life … except for those 1.30 or 2 am starts”

 

Known for their delicious breads, fresh cut herbs and vegetables, Leah and Mark at Mississippi Herbs have owned their property in Dillons Point since 1987.  Initially they were too busy working away from the property to do much with their land except lease it for grazing, but then they began a variety of money-making ventures including selling dried flowers and raising black sheep for wool.  Mississippi have been at the Marlborough Farmers’ Market since 2004 selling cut herbs and herb plants.  As for the delicious baking – well that’s serendipity.  Leah was seeking a savoury cracker with no sugar in the ingredients – and found not a single one was available in the supermarkets – so she started making oatcakes (which she still makes today).  When the opportunity arose to sell bread at the Marlborough Farmers’ Market, Leah and Mark were ideally positioned to expand as they already had a friendly arrangement with John Wilson of Marlborough Wholesale Bakers.  Their first bread sales were in October 2010 and they have been getting up at silly hours on Sunday mornings ever since!

Why do they do it? Partly because there is so much variety possible in bread, so they are never bored. And, partly because it is still challenging even today: nothing is predictable, yeast is a living organism which reacts in different ways depending on temperature, humidity, what flour’s used and so on. And finally, because of the great feedback they get from customers (and fellow stallholders) who are always supportive and eager about their products.

Whenever possible Leah sources her ingredients locally – for example the fruit for the fresh fruit muffins comes from Farmers’ Market stalls or their own orchard, blueberry bread uses Windsong organic blueberries, and fresh herbs are spray free from their garden. When their asparagus, tomatoes, zucchini etc are in season they usually find a way to include them in their bread, as well as selling the veggies on the stall. 

Don’t miss out – Mississippi Herbs are at the Winter Market this week.

 

Mississippi oven

 

 

 

Grass

Spudz N Greens have advised it’s the end of the season for Broccoli but the Cauliflowers are still going strong …

Recipe of the Week – Cauliflower Rice

 

A great favourite with the grandchildren and good for diabetics watching their carbohydrates

 

INGREDIENTS

½ medium cauliflower cut into florets

1 Tbsp butter or good cold pressed oilcaulilflower

¼ cup water

Salt & pepper to taste

 

METHOD

Process raw cauliflower until it is the size of small rice grains

Saute in butter or oil for 1 minute until coated

Add water, salt & pepper

Cook over a low heat for 6-8 minutes until just a little bite left as you would ordinary rice

 

Serve as a side dish with a meal.

 

VARIATIONS

Add another 1 Tbsp of butter or good oil to another saucepan with 1 diced onion, ½ tsp crushed ginger and a clove of crushed garlic, plus a small handful of Pinoli pinenuts, and or chopped walnuts. Sweat with lid on until softened shaking often. Add a little water or added oil if necessary.

Add finely chopped or grated carrot, celery  and your favourite spices to taste and cook a further 1 minute.

Combine with cauliflower rice to serve.

 

RECIPE COURTESY OF TRADITIONAL COUNTRY PRESERVES

 

 

Grass