Your Weekly Guide to the Marlborough Farmers’ Market…
You’ll be spoilt for choice this Sunday. There’s a wonderful array of summer fruits and vegetables … think new potatoes, radishes, berries galore, apricots, peaches, plums and much much more. The range of brunch options is equally fabulous courtesy of deBroods, Feast Merchants, Gourmet Deli, Koffie, Mississippi Herbs, Pedros, Ritual, Seasons and Thommys.
You’d be nuts not to visit (pinenuts, walnuts, hazelnuts and almonds)!
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! This week there’s a bag of Windsong’s mixed plums to be won – join in the fun and guess the plum varieties.
Lucy-the-Horse and Jordy-the-Pony are inviting kiddies to have a pony ride for $5 most Sundays through Summer. Face-painting for children is also available all year round.
The fig season has just begun and Marlborough Figs have just returned selling Cape White and Vlassof varieties – small 80c, medium $1.50 and large figs $2 each.
We’d like to welcome Eden Orchards to the Marlborough Farmers’ Market and their delicious range of stonefruit – cherries, apricots, peaches, plums and nectarines.
If you’re gluten-free you’ll find a great range of products available at the Market: ice-cream and sorbet at Feast Merchants, dried and cured Coppa, Beef Prosciutto and Landjaeger at Peter the Swiss Butcher, a range of empanadas and pasta at Pedros, double chocolate hazelnut brownie at Mississippi Herbs, treats at Gourmet Deli, all products sold by Traditional Country Preserves, and many more delights at our other market stalls. And of course, we cater for vegetarians too!
This may be one of your last chances to buy extra virgin olive oil at Lusatori until Winter Harvest. Don’t miss out, the 2016 vintage is selling out fast!
This week’s recipe: Plum Chutney
Tis the season to be plum! Market stalls now have plums available – Windsong Orchard is selling several delicious varieties which are all organic. Nothing beats munching on plums freshly picked from the tree … it’s almost criminal to cook them … but my oh my this chutney is simply divine with cheese from Kaikoura Cheese or Cranky Goat.
375g onions – available at Spudz N Greens & Field Fresh
3/4 generous cup of raisins
1 cup light muscovado sugar
1/2 tsp dried chili
1 tsp salt
2 tsp yellow mustard seeds
2/3 cup cider vinegar
2/3 cup malt vinegar
1 cinnamon stick
Halve plums, discard pips.
Peel and coarsely chop onions.
Put everything into a large steel pot.
Bring to the boil, simmer on a low heat for an hour with the occasional stir.
Run a spoon along the top to test if ready. It should leave a trail and no excess vinegar should run into it.
Spoon into sterile jars and seal.
Mature for three months before eating. Will store up to a year.
RECIPE COURTESY OF INFORMATION STALL