What’s the buzz at the Marlborough Farmers’ Market?


The weather’s making sunny promises for Sunday and we can’t wait to have our second Market outdoors for the season.  Last week was a hive of activity with some new stalls on board, brunching al fresco; and the ever present wonderful array of fresh fruit, vegetables, herbs, nuts, baking, cheeses, eggs, honey, olive oil, flowers, seedlings … and everything else that’s wonderful about fresh & local food in Marlborough!

Don’t miss out this Sunday! Nine til noon at the A&P Showgrounds



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



A Taste of Yesteryear (white background)It’s a fond farewell to A Taste of Yesteryear.  Chris and Keith wish to advise that they are no longer cooking Jams & Chutneys & other delicious goodies for the Marlborough Farmers’ Market.  They wish to thank you all (loyal customers & fellow stallholders) for your patronage over the past seven years and wish you all the best for the coming season.  In turn, the Marlborough Farmers’ Market wishes them well in their future endeavours and is extremely grateful for all of their help at the Market over the years, especially with the cooking demos.


Thank you Chris & Keith – we’ll miss your stall but we still look forward to seeing you amongst us, this time shopping and tasting!


MFM= Mississippi Herbs breadMississippi Herbs will once again have Anette with them this Sunday. She will be bringing her German style sourdough as well as her other delicious artisan breads. Mississippi will have the old favourite Oatmeal and Walnut, thanks to new supplies of walnuts arriving.


Due to popular demand they’ll be baking more bread this week, so they don’t sell out too early!




locavore-strawberryFor you all of you Locavores there’s some great specials on offer this Sunday … 10% off strawberries at Hedgerow Hydroponics, spend $30 for a discount at Spudz N Greens, No Eftpos Fees on cash withdrawals, and there’s always a weekly special at Cranky Goat.  Just ask at the Information Stall if you’d like to join our membership scheme, the annual fee of $35 includes a free Marlborough Farmers’ Market shopping bag.




In the Spotlight … Chocolate





Welcome Chocoholics – there’s a new stall in town!  Redwoodtown that is, the Marlborough Farmers’ Market to be even more precise.  These delicious handcrafted, all natural, sugar free (a natural sweetener xylitol is used) chocolate and marshmallows are made in Witherlea.  Here’s a few of my picks (I had to taste them for research purposes understandably!!!) …. Rock n Road $3.80 per bar, Peppermint Crunch $3.70 per bar, Zesty Orange Truffles $9 for 6 and Drinking Chocolate $5.25 per 200g.  According to the stallholders … chocolate is a health food.  What excellent news!


The temptation to the tastebuds can be tasted at the stall.







Recipe of the Week


NuggetyCreek will be at the Market this Sunday with Ethically Farmed Free Range Wessex Saddleback Pork Spare Ribs. Try this recipe over the Long Labour Weekend.


NuggetyCreek Spare Ribs


Using a sharp knife, cut between the ribs of the Pork Rib Rack to separate and place the Ribs in a bowl or dish.  Sprinkle the ribs with Pure Sesame Oil, or Virgin Olive Oil if preferred.




In a large Measuring Cup mix the following ingredients

150 ml Light Soy Sauce

500 ml Dry Red or White Wine if preferred

1 tsp of English Mustard

1 tsp of Crushed Garlic

1 tsp of Tomato Paste

Heaped Tbl Soft Brown Sugar

Two Large Tbl Honey




Mix thoroughly, warming if required to melt the Honey.

Pour over Ribs and leave to marinate for minimum of 8Hrs or up to 24 Hrs turning frequently.

Place in the refrigerator until required, and then in a large frying pan cook a number of the ribs in some of the Marinade for 5-10 minutes turning frequently, and continue until all ribs are cooked. Thicken any remaining Marinade in the pan, and pour this over the Ribs to coat them.

At this stage the Ribs can either be Oven Roasted  or BBQ’d as required.

If Oven Roasting place the Ribs on a roasting tray and cook at 160/170 C for 15-20 minutes, or place on a preheated rack on the BBQ until caramelized.

Serve with your favourite side dishes.





Cooking Demonstration this week …