Your Weekly Guide to the Marlborough Farmers’ Market…
It sure was a bustling market last week after the Marlborough Wine festival. You might have noticed, we are working on improving the parking to make room for everyone. Just follow the ropes and lanes to find a park. Don’t worry, there is also plenty of turning space, so that you can leave the same way you came in.
We have so much abundant produce thanks to our wonderful growers. While blueberries and cherries are coming to an end, the first melons are ripe for the harvest, as is the corn. Courgettes are loving this weather too, a tasty recipe from Nicola Galloways uses up your oversupply.
The call is out for the most Outstanding Farmers Market in the country. We are appealing to you to give us your vote. See the link further down this newsletter.
Keep cool and hydrated while you wander the market with a drink from our water station, an iced tea from Feast Merchants or a tub of ice cream from Goats Amore.
See you Sunday, 9 til noon, rain or shine
Breakfast and Brunch
Dishing up breakfast deliciousness (or brunch for the late risers) are our many food trucks spread across the site. Check out the Gourmet Deli, Feast Merchants, Pedros Empanadas, The Swiss Butcher, and Long Acre Farm Kitchen.
Here’s a bit of a taste to get you started with a plan for the weekend.
Over at Feast Merchants you can look forward to this special Sunday brunch menu:
- Home-made ice cream
- Handmade gnocchi, corn succotash
- Light and crispy waffles with fruit sourced from the market
- Cold home-made iced tea.
This week a must try is Pedro’s one off special of Seafood empanadas filled with snapper, mussels and prawns. He will also have fresh Gluten free pasta. Nothing beats fresh pasta).
Customers have been delighted with the deli’s new summer street food menu, so you can rest assured there will be more street food goodness from Margaret and her team this Sunday.
Crisp pork belly boa buns. $10
Fried vegetable rice with chicken coriander crisp dumplings served with a spiced plum sauce $10
Vegan potato and pumpkin calzone with beetroot chutney $8
Blueberry pancakes chocolate and cream $8
Delicious Louisa cake with crusted fresh raspberries and jam. Served with cream $6
All home-made by professional caterer and served on porcelain plates, not paper or plastic.
More Market Highlights
Stephen’s Onions & Shallots
More than just onions and shallots, Stephen and Sally’s rock melons started early this season. Plenty of courgettes, cucumbers, garlic, onions and shallots also.
Padron peppers are now available from Mississippi Herbs $2.50 a bag.
Padron peppers are intensely flavoured small green peppers traditionally grown in North West Spain, highly regarded for their nutritional value and often served as tapas. However, there is a hidden surprise with these little beauties as one in 20 are randomly hot giving rise to the Spanish saying “Unos pican y otros no” – Some are hot, some are not!
Toss in a hot fry pan or on a barbecue with a little olive oil, sprinkle with salt and enjoy!
Put this stall on your must-visit list. Their short bread is divine, and the vegan meringues melt-in-your-mouth.
This week their supply of beans will be limited. However, you can still get sunflowers, statice and Red Doris plums. Mini Aster lovers will be pleased to know they will be available for a few weeks.
A visit from Country Calendar
You may have seen a crew with camera and heavy-weight microphone in tow at the market last week. That was the team from the TV show Country Calendar. They are filming a story about Pinoli Premium Pine Nuts, which will air later this year. We’ll keep you posted. In the meantime, keep enjoying thPinoli’s delicious nuts, grown right here in sunny Marlborough.
We need you
Help us claim Most Outstanding Farmers Market
Imagine the Marlborough Farmers Market was voted the favourite Farmers Market of New Zealand?
Here’s a wee reminder that we would like your vote. So far, it’s been won only by North Island markets but maybe we can excite enough of our friends to tip the scales?
All you need to do is vote right here at the –>> The Outstanding Food Awards
Zucchini Moussaka with Lentils & Fennel
Nicola says “this recipe uses layers of grilled zucchini (which could also be used in a lasagne) topped with a silky white sauce spiked with goats cheese. The dish is complemented with a hint of fennel, as with a garden full of fennel flowers at this time of year it seems a perfect match.”
Even if you don’t get to make the full recipe, it’s worth having a look for the roasted zucchini slices alone.
Check out the recipe.
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!