Lazy Sunday morning…

 

Sleep in this Sunday with daylight saving ending and the clocks going back at 3am on Sunday morning.  Come and enjoy a delicious brunch at the Marlborough Farmers’ Market and browse, buy and nibble on the wonderful array of Autumn Harvest fruit, vegetables and produce.

 

See you this Sunday from nine til noon at the Marlborough Farmers’ Market!

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Cranky Goat scoops awards from the NZ Specialist Cheesemakers Association

 

Congratulations Simon, Hellene and Hannah!

 

Cranky Goat Ltd won two silver and three bronze awards at the New Zealand Specialist Cheesemakers​ Association Awards in Auckland earlier this month.

The creator of winning cheeses such as the Linkwater Log, The Nanny and The Pelorus Pearl, Simon says he and the family were happy to be recognised.

“The best thing for us is to see someone try one of our cheeses for the first time and the look on their face. That means more to us than the awards, but the awards validate what we do.

“The phrase ‘you can’t make a silk purse from a sow’s ear’ is true and we are tremendously lucky to be provided with top quality goats milk to start with.”

Check out http://www.stuff.co.nz/life-style/food-wine/90495962/tasty-success-for-marlborough-artisan-cheese-company for the full story.

 

Cranky Goat cheese has been making a big impact nationally. Hellene Lamb sells the cheese at the Marlborough Farmers' Market.

 

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Easter Treats

 

We’re already counting down the days until Easter Sunday and we’re planning a great Easter Hunt for families on 16th April.  We’ll be offering our wonderful seasonal fruit, vegetables and produce and we’ll be one of the few venues open in Marlborough offering a delicious Sunday Easter Brunch.  We are now selling raffle tickets – be in to win a fabulous hamper!  See you on Sunday.

 

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In Season – Figs

 

We once again have figs at the market.  The season will be very short this year so people need to be in quick for their ‘fig fix’.  Did you know New Zealand does not import figs?  So if you’re an figgy-addict (like me) then now’s the time to make the most of the season.
Riverina are selling them at $12 per kilo but customers can choose their quantity and they’ll happily weigh and price them accordingly.  My favourite fig combo – Cranky’s goat cheese and Riverina figs drizzled in Garden Bees honey atop Mississippi’s oatcakes … mmm mmm mmm!

Recipe:  Figs poached in red wine

Remove stalks and cut figs into halves.
Place cut side down into large frying pan.
Add red wine to a depth of approx. 5 ml.
Sprinkle brown sugar to your taste and a pinch if ground cloves.
Simmer until the wine has evaporated and the figs are bubbling in a sticky juice.
Serve with icecream and Kaikoura Cheese’s Fluffy Clouds

RECIPE COURTESY OF RIVERINA

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Cooking Demonstration

 

Don’t miss our weekly Cooking Demonstration from 10.30am with local Chefs cooking their favourite recipes with Farmers’ Market seasonal produce.  This week we look forward to Margaret Duggan from Traditional Country Preserves.

 

 

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