It’s a bit grey out there and the forecast is not looking flash, but fingers crossed it will be improve by Sunday, it’s known to have happened before.

Regardless, we will be there, rain or shine, from 9 til noon.

With Christmas just around the corner, the market has some great gift ideas to help you get inspired. We also welcome new stall holders. Read on for what’s offer this weekend.

Will you join us?

Welcome to new stall holders

We are delighted to welcome new stall holder Boom Sauce, Spice + BBQ to the market this week.

Say hi to chef Fran Nolan, who is launching his fermented sauces, condiments and spice rubs at the market just in time for BBQ season. Many of you will know Fran from previous cooking demos.


Found Food

NEW to the market!! Found Food started making green and yellow split pea tempeh, with beans totally from NZ and totally organic too. Come and have a taste this Sunday.

Thank you

Tatiana and Matt


Koromiko Free Range Eggs

Good evening, we will be having a special this Sunday: 2 dozen standard size eggs for $10 normally $6.50 per dozen

Jimmy & Georgina

Lola’s French Bakery

After a break last week we are back! Do you like Nutella? This Sunday, Lola’s French Bakery will bring you some special and really yummy Nutella Croissants ! Oh lala, they will be hard to resist.

Peter the Swiss Butcher

Gruezi. Come and try my beautiful Chicken Pate this Sunday. It’s made from Chicken and Chicken liver spiced with Pepper and Cardamom. It’s a spreadable Pate delicious with fresh bread or crackers. 180g jar $7.

The Purple Patch

We will have flowers, citrus and probably some whitebait (best to get there early in case there’s a rush).


Colin and Judy Gray

Pedros Empanadas

Pedro will have large seafood empanadas this Sunday made with snapper, prawns and mussels in a creamy sauce.

Isobel Olives

You may have noticed Chris’ absence from the market. He has been to a seminar in Seville, Spain, on olive oil production. He also visited factories where the Spanish process their table olives, which he can only describe as massive and a press with the capacity to process 500 tonnes of olives per day.

Spain is the biggest supplier of olive oil to the world market. The proportion of olives to grapes is the opposite to Marlborough. While we see new plantings of grapes, in Andalucia they see new plantings of olives.

Chris and Robyn will be back at the market Sunday week so come and say hola.

Christmas bells are ringing

Gourmet Deli

Christmas is only a month away, and the bells are ringing.

Place your orders now for your Christmas tarts. Small pop in your mouth size or medium ones available. Home made with love and care individual preparation.

Our Christmas cakes are ready for sale priced from $10 to $100 full of fruit, rich and incredibly tasty.

Place your orders now so no disappointments.

Fresh famous Gourmet-deli pork pies. 11 years selling them at The Farmers’ Market in Blenheim. Full to the gunnels with pork, tasty and Moorish. $5.00 each.

Margaret McHugh

The Nut Ranch

The Nut Ranch have the answer for our K9 friends.

Treat your best four-legged friend with a nutty Christmas flavoured hazelnut dog treat full of plant protein and flavour. All products are endorsed by 2 Nutty Dogs Hazel and Lily. Woof woof.

Recipe of the Week

For all of you who enjoyed Josh McKay’s Cooking Demo last Sunday and can’t wait to make it at home, here is the recipe – enjoy.

Miso Yaki-Oyster Mushrooms or Butterfish

Sake/Rice Wine Vinegar
White Miso Paste
Light or Dark Soy Sauce
Pink Flamingo and Grey Oyster Mushrooms and or Butterfish from the Farmers Market
Toasted Almonds and Micro herbs or Coriander for garnish from the Farmers Market

In a pot bring to a simmer:
3 tbsp Mirin
¼ cup Sake/Rice Wine Vinegar
½ cup White Miso Paste
¼ Sugar
1 tbsp of Light or Dark Soy Sauce

Add 3 cloves garlic and 1 heaped Tablespoon of finely chopped Ginger

Simmer for approximately 2 minutes

Remove from heat.

Slice up Pink Flamingo and Grey Oyster Mushrooms and lightly fry off in some olive oil. Do the same for the Butterfish. Once nearly cooked reheat sauce and place Hoober leaf on grill plate. Add mushrooms or fish and pour over sauce.

Garnish with chopped toasted almonds and some micro herbs or coriander.


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