The long weekend is fast approaching. Traditionally it’s a weekend that brings plenty of visitors to our region and is also the time to safely plant out tender spring vegetable plants.
The weather is looking good for entertaining and spending time in the garden.
We’ll have plenty of veggie plant at the market on Sunday. And if your tools need sharpening, Ron from SharpAs will sort you out.
Will you be hosting visitors? Bring them along for brunch and a laid-back browse, while soaking up the market atmosphere.
If you haven’t done so already, will you be dusting the BBQ off for the season? Come see us for authentic European sausages and vegan tempeh. We are not short on ingredients for pre dinner nibbles either with sweet strawberries to follow.
The recipe this week is poached eggs in a bowl provided by Sigrun, our marketing and promotions manager.
See you Sunday, 9 til noon, rain or shine
Colour springs to mind. The first Peonies are out, and Nerines are in bloom. You will see colourful flowers pop up around the market.
Pedro’s caravan is shifting next to Feast Merchants.
Spudz n Greens, Long Acre Farm, Clive’s Wakame Grow, Annette’s Snailhouse Bakery and Ngamahau Fisheries are taking a break.
Back from their break are Minghettis, the Nut Ranch, Boom and Saffron Marlborough.
Highlights from our stall holders
Mississippi Herbs will have some heirloom tomato plants for sale this Sunday, just in time for Labour weekend’s traditional planting. A good range of basic herb plants plus some of the more unusual ones will be available too.
The first of the broad beans will hopefully be ready also, and asparagus will be still on the menu. Cut herbs will include the first small pick of this year’s basil.
It’s the last few weeks of indoor asparagus grown by David Harwood. Then look forward to his raspberries, starting mid-November.
The many uses of Orange Peel Powder:
Primarily, Orange peel is a powerhouse of nutrients and antioxidants. The Orange peels have a higher vitamin C content than the fleshy inside.
Dissolving one teaspoon of this versatile powder in a glass of warm water a day can help lower blood pressure. If you don’t like taking it with water, can be sprinkled over your breakfast cereal.
Orange peel contains a compound called NOBILETIN which has been found to lower a person’s risk of inflammation and heart disease.
See Alys at the Market on Sunday for a leaflet on more uses for this incredible powder.
Helen’s Garden Plants
Helen will have a good selection this Sunday of veggie plants for the long gardening weekend including 7 types of tomato plants, zucchini, cucumber and pepper plants plus ‘Albion’ strawberry plants – many with fruit on already! She will have lots of colour to add to the flower garden too.
Minghettis is coming to the market this Sunday with the usual range of Sourdoughs. Alongside pumpernickel, Marco is baking another tin loaf bread: nice and soft “Milky bread”…a savoury bread enriched by A2 Milk from Milk & More and pure NZ butter…
Don’t forget to bring an empty bottle along to the market this week so you can refill it with beautiful tasting Isobel Olive Oil. If you do forget , spare bottles will be available.
Host to smaller market gardeners, such as spray free greens and colourful Nerines, this Sunday, you will also find artisan products worth checking out, especially for gifts.
Marlborough Garlic Noir, Prenzel sauces, Uncle Joe’s delicate oils, Marlborough Sea Salt, your Sunday Paper, hats and Farmers’ Market Bags are some of the many items available from here.
Brunch at the market
What’s for brunch this Sunday? Our food truck restaurants are open from 9am.
Serving brunch tacos this week!
Salmon fresh asparagus omelette with homemade chutney $12
Pot stickers chicken and coriander dumplings on fried rice $10
VEGAN chickpea spinach vindaloo curry on steamed rice $10
Traditional apple shortcake with lashings of cream $6
Pork pies, beef pasties, and vegetable frittata
Recipe of the week
Poached eggs with asparagus and avocado in a bowl
A quick and easy breakfast or lunch option using almost only fresh market produce.
Make sure you use fresh eggs for poaching. I poach my eggs up to 7 days from purchase. After that I tend to scramble them or cook them sunny side up.
4 Koromiko Free Range breakfast eggs
4 tsp freshly squeezed lemon juice
4 tsp Isobel Olives Silver Medal Extra Virgin Olive Oil
a few fresh coriander sprigs, ripped
a pinch Marlborough Sea Salt to taste
cracked pepper or Boom sauce optional
1 tsp vinegar for the cooking water (I use apple cider vinegar)
- If you keep your eggs in the fridge, remove them a few hours before cooking, or the night before, so that they are at room temperature. Crack your eggs into a bowl or mug. This makes it easier to slide them into the simmering water.
- In a small pan heat enough water so that the eggs will be submerged, about 3-4 cm. Bring to simmer. Add a drop or tsp of vinegar.
- While the water is heating, divide the lemon juice and olive oil into 2 bowls. Rip coriander leaves into each bowl, dice or slice avocado into each bowl and add salt to taste. mix.
- Slowly tip the eggs into the simmering water.
- Cook for 2.5 to 3 minutes until the white is set. While the eggs are cooking break your asparagus spears into the same water to blanch.
- Lift the eggs out with a slotted spoon. You can drain them on a kitchen paper, but I don’t bother with this recipe. A little bit of added water in the bowl is ok.
- Top with the blanched asparagus spears and more coriander, season with salt (and cracked pepper or Boom sauce you like heat).
All ingredients apart from the cider vinegar were sourced from the market.
For more poached egg inspiration check out BBC Good Food
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!