Come and unwind at the Market this Labour weekend
I can’t think of anything more enjoyable this Labour weekend (which commemorates the struggle for an eight hour working day of course) than pottering and relaxing at the Marlborough Farmers’ Market. I think I’ll start with one of these delicious desserts from Gourmet Deli then chase it with a pina colada smoothie from Seasons – it’s great to have them both back at the Market! A bit of tasting and shopping around the fresh produce and plant stalls, then off home to grub about in my garden before cooking a delicious dinner of asparagus, potatoes and halloumi. I’m planning my perfect Sunday, how about you?
See you this Sunday from nine til noon at the Marlborough Farmers’ Market!
If you haven’t already, don’t forget to join us on FaceBook!
It’s wonderful to have more stalls joining us each week as Summer fast approaches … here’s a taste of what’s on offer
We all know the meat from NuggetyCreek and Premium Game is fantastic, and now we have a third stall offering butchered goods. Peter the Swiss Butcher sells sausages – Bratwurst and Beef, and Meatloaf. I don’t think he’ll be moving back to Switzerland anytime soon, it seems he’s discovered our secret … “I really like it here, it’s always sunny!”
It’s great to have Gourmet Deli and Seasons back at the Market. There’s so many wonderful stalls to choose from for brunch this week: Thommy’s, Pedro’s Empanadas, Koffie or Ritual – what tickles your fancy?
If you’re after a bit of zest & zing this week Limrose will be at the Market with their delicious limes.
Traditional Country Preserves now has great ideas for gifts – like a special marinade for those that like pork etc. but don’t have time to make their own. There’s lots of chutneys & cocktail garlic, sauces, dressings and vinaigrettes, – and there’s even more coming in the next few weeks. So try a tasting and make your next BBQ unique.
Just in season – broad beans – now available at Spudz N Greens.
This week we’re looking forward to seeing what delicious nutritious meal Julia Davidson from Julia’s Herbal Health will cook for us.
Julia specialises in herbal medicine, nutrition advice, allergy tests, and specialised support for cancer patients. She also offers cooking classes where you can learn to make mouth-watering meals to foster good health. Julia has been practicing as a qualified medical herbalist for over 20 years and her clinic is located in Severne Street.
Gardening delights for Green Thumbs & Fingers
If you’d like to show your garden a little love this Spring, Clive is selling Wakane Grow – a Seaweed Plant Biostimulant at the Community Stall ($10 for 1 litre concentrate). At the Facepainting Stall next door James is selling Sheep Manure on behalf of The Pakeke Lions ($5).
There’s a fabulous array of plants at Marlborough Nurseries, lavenders at Purple Patch and parsley at Field Fresh. They’re all acclimatised to Marlborough and ready to plant now.
For those of you who can’t wait for your own blooms and strawbobs there’s a wonderful array of posies available at Field Fresh and Purple Patch, and delicious punnets of strawberries at Hedgerows.
Recipe of the week: Asparagus, Potatoes & Halloumi
I’ve been dabbling in the kitchen … inspired by a recent purchase of halloumi at Cranky Goat. The ingredients are available at Spudz N Greens, Field Fresh, Mississippi Herbs, Lusatori and Cranky Goat of course – have fun shopping!
600 – 700g Highlander potatoes, scrubbed or scraped
4 – 5 garlic cloves (unpeeled), bashed
3 tablespoons olive oil
About 400g asparagus
A spritz of lemon juice
Sea salt and freshly ground black pepper
1 – 2 tablespoons roughly chopped flat-leaf parsley to finish (optional)
Preheat the oven to 190°C/Gas 5. Cut the potatoes into similar-sized, small chunks. Put them in a large roasting tray with the garlic, add the olive oil and some salt and pepper and toss well. Roast for 30 minutes.
Meanwhile, snap the woody ends from the asparagus and cut the spears into 3–4cm lengths. Cut the halloumi into 2cm cubes.
Take the potatoes from the oven, add the asparagus and halloumi and toss to combine. You don’t want the tray to be too crowded – everything should be in a single layer. Return the tray to the oven for 15 minutes until the asparagus is tender and the cheese is starting to caramelise. Discard the garlic.
Add a generous spritz of lemon juice and toss everything again, then transfer to a serving dish. Scatter with parsley, if using, and some more black pepper. Serve straight away – with wedges of sourdough bread, if you really want to make a meal of it.
RECIPE ADAPTED FROM HUGH FEARNLEY-WHITTINGSTALL: HUGH’S THREE GOOD THINGS