It’s back to school on Monday, and with that it’s time to think of healthy snacks and lunches for the whanau.

The market provides seasonal sustenance with a lot less packaging, travel miles and handling than you would get in most places, except for your own backyard.

Think Homemade.Kiwi muesli bars, raw vegetables and fresh fruit to nibble on, tempeh, fresh butterfish or free-range pork for dinner. Make-your-own-iceblocks is popular in this hot weather and ensures you know what’s in them.

Our stall holders are currently harvesting fresh figs, blueberries, new seasons pears, strawberries, peaches, and plums.

Get yourself ready for Back to School at the Marlborough Farmers’ Market with fresh, seasonal produce direct from the producer, with low food miles..

The coffee will be hot too, and the juice chilled.

See you Sunday, rain or shine, from 9 til noon at A&P Showgrounds.

From our producers

Windsong Orchard

It’s finally Luisa time, the sweetest plum of the season. Windsong will have a wide range of flavours this week to please all the pallets. The intense red Hawera, Fortune the classic sweet/tart mixture, Luisa and the first of the seasons Elephant Heart. Come and taste them all.

FRUT4U Lowes Orchard 

New seasons Italian summer pears available now!

Carman Pears – a delightful sweet, firm pear suitable for eating or desserts. They are a great size for lunch boxes. Also ideal poached in maple syrup and drizzled with chopped walnuts.

See you Sunday…
Andrew & Sue

Golden Mile Produce

Golden Mile Produce has beautiful summer strawberries tasting fabulous, a bounty of fresh courgettes for use in a multitude of dishes. Try making a carrot cake but use cougettes instead? Have you tried the scallopini yet? Part of the courgette family slice them in half, charr on the BBQ and top with a knob of garlic butter. Delicious and couldn’t be easier and looks great on your plate!

A quick and easy recipe for these hot days.

Strawberry Ice Blocks

Make a sugar syrup by dissolving 1/2 cup sugar in 3/4 cup water. Heat slowly allowing sugar to dissolve then bring to boil for 2-3 mins. Place 1/2 kg hulled strawberries and 2 tablespoons lime juice in a blender, pour over cooled syrup and blend until smooth. Pour into ice block moulds (ask grandma if she has some tupperware moulds hiding in her cupboard!)  and freeze until solid. Haven’t tried but honey could work as an alternative to sugar and they look great with whole blueberries dropped into the mold as filling!

Gourmet Deli

Breakfast and brunch options:
Double Manuka smoked salmon Kumara cake with Koromiko poached Eggs. $12
Blueberry (Windsong), strawberry (Golden Mile) pancakes with lemon curd (Gourmet-deli) and whipped cream $8
The pancakes come gluten free as well. $8

See you all Sunday, and don’t forget your gluten free pasties and pork pies

Silverbeet, Swiss Chard and NZ Spinach at the Community Stall

Silverbeet and Swiss Chard are very popular greens with highly nutritious and flavourful leaves and colourful stalks. The plants are succulently fresh at the moment, while I hear that the heat is driving many home gardeners’ plants to seed.

Generally eaten cooked, the tender leaves can also be eaten raw. Recently my friend served them tossed finely sliced into a Quinoa salad with other oven baked veggies, at the batch in the Sounds.

I like to fry the sliced stalks in a bit of butter and some garlic or diced onion (from Golden Mile and Spudz n Greens), before adding the chopped leaves closer to serving time to briefly steam in the pot’s own heat, lid closed. You can also puree the stalks with cream and nutmeg.

Spanakopita by Women's Weekly magazine
Spanakopita by Women’s Weekly magazine

Like many leafy green vegetables, silverbeet and chard are rich in an array of minerals and vitamins; high levels of magnesium, calcium, vitamin K, iron, potassium, vitamin A, zinc, copper, vitamin C, dietary fiber, and vitamin E.

And, of course, the leaves are lovely in the Greek pastry dish spanakopita (see this Women’s weekly recipe,),, using most ingredients from the market. The leaves are also good wilted and tossed with blue cheese and walnuts to spoon over gnocchi.

Enjoy, Sigrun


  • Dr Chris Piper from Isobel Olives is still on holiday, Pedro and Snailhouse bakery are taking a quick break also. Back next Sunday.

mā te wā.

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