Your Seasonal Guide to the Marlborough Farmers’ Market…
It’s that time of year when the Marlborough Farmer’s Market stalls keep increasing with more and more summer produce. So whether you’re shopping for the pantry, for Christmas, or you just wish to browse and brunch – we’ve simply got the freshest food in town to choose from.
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!
I spy with my little eye – something new at the market, berry red and delicious.
Q. Is it strawberries?
A. We’re spoilt for choice with three stallholders to choose from this week! We have been selling them for over a month though, so they’re not new at the market
Q. Is it cherries?
A. We do have A&D Cherries (AKA Pippinhurst) but they’re not a berry. Stonefruit!
Q. Could it be, could it be, could it possibly be … raspberries?
A. Yes Yes Yes! Traditional Country Preserves started selling them last week. Delicious!
Mississippi Herbs welcomes Anette to their stall for the last time this year
For those in search of the big crispy sourdough crackers, the genuine sourdough rye, the quirky cakes (I think there may be an aftershock cake this week) and the beaming smile, come and see this stall. Leah says, “The last of the broad beans will be picked this weekend; sadly, asparagus is done for the season. A very few snow peas will keep us going until zucchini and tomato season, as long as this nor’wester leaves the plants in the ground!”
Margaret at Gourmet Deli has concocted a divine menu for Sunday morning … what to choose?
Scots tradition & Pepper beef Pies
Salmon, chives potato cakes poached eggs and aioli $12
Roasted strawberry ? pancakes with cream and maple ? syrup $8
Bacon, cheese and onion omelette with side of salad $12 ?
Fresh roasted strawberry shortcake and cream $5.00 ?
Chocolate fudge brownie cream and raspberry crush $6
Let’s get Festive
If you’re planning a Christmas BBQ we sell the freshest ingredients for a Bulgarian Salad – Cranky Goat feta, Harwood’s tomatoes and cucumbers, and Field Fresh’s red onions and parsley. Try teaming this up with a taste of Switzerland – Peter’s Bratwurst sausages are $2 each.
There’s a great range of Christmas gift ideas at Garden Bees for everyone in the family – Honey Amber Soap, Delicious lip balms & salves, beeswax and of course honey, Hunny!
It’s your last chance to shop fresh and local this year! Make sure your cupboard if filled with Marlborough’s finest ingredients this Christmas – come and visit our last Marlborough Farmers’ Market for 2016 on Friday 23rd December, from 3 to 6pm at the A&P Showgrounds.
Great news Pine Nutters … Pinoli are back this week!
Recipe of the week: Pinoli Pine Nut Crusted Fish
Pinoli pine nuts balance the lemon and herbs in this recipe and can be used on just about any fish from Ngamahau (www.recipelink.com)
60 g (1/2 cup) unseasoned breadcrumbs
2 garlic cloves, minced or pressed
2 teaspoons dried oregano
1 tablespoon grated lemon peel
½ tablespoon salt
½ teaspoon black pepper
½ cup (150 g) Pinoli pine nuts
700 g fish
In a blender or the bowl of a food processor, combine the breadcrumbs, garlic, oregano, grated lemon peel, salt & pepper and process until well blended. Add the pine nuts and process until evenly chopped. Place the breadcrumb mixture in a shallow bowl large enough to hold one fish fillet. In another bowl, beat the egg. Dip each fillet into beaten egg and then coat with the bread mixture. Place breaded fillets on a plate. Heat a large fry pan. Add 2 tablespoons of olive oil. On a medium heat cook the fillets about 3 minutes for every 1 cm inch thickness of fish.