Autumn Harvest…


Yay!  The leaves may be turning but the weather forecast for Sunday is sunshine.  So, if you’ve had a hectic Vintage and you’re looking forward to a relaxing Sunday morning might I recommend one of our delicious coffees and brunch with a potter around the market stalls?  Autumn – not just for grape harvest – the array of fruit, vegetables and produce available at this time of year is terrific.  Come and kick back and enjoy!

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!

Still fresh and fabulous the Marlborough Farmers’ Market operates all year round


Don’t miss out on the fantastic local and fresh fruit and vegetables … it’s Autumn Harvest and the choice is splendid!  Make sure you visit … Birchgrove, Dave Harwood, Field Fresh, Spudz n Greens and Windsong.


We’re still offering a wonderful range of brunches courtesy of DeBroods, Feast Merchants, Gourmet Deli and Feast Merchants; great hot beverages at Koffie and Ritual; unique meats are available at Premium Game; fresh plants and flowers at Marlborough Nursery and Purple Patch; and delicious produce from Koromiko, Mississippi Herbs, Traditional Country Preserves, Nutt Ranch and Riverina.






Salsify yourself …

Alongside new season parsnips, Displaying IMG_1201.jpegSpudz n Greens will have salsify for sale this week at their vegetable stall.  For those of you who may not have come across this root vegetable before I’ve done a little research and come up with some delicious recipes.  Enjoy!


Pronounce it: sal-suhf-eye
A root vegetable belonging to the dandelion family, salsify is also known as the oyster plant because of its oystery taste when cooked. The root is similar in appearance to a long, thin parsnip, with creamy white flesh and a thick skin. In the same way as many root vegetables, salsify can be boiled, mashed or used in soups and stews.”  BBCGOODFOOD.COM


‘You may have discovered them poking out like a rather grubby giant’s pencil from among the potatoes and carrots in your weekly veg box, or maybe you’ve seen them at the farmers’ market, standing tall and proud alongside the leeks. Salsify and scorzonera are beautiful names for rather unprepossessing roots, but if they’re unfamiliar to you, I urge you to get intimate with them. They appear at a time when we’re all wondering what else we could possibly do with a parsnip or how to reinvent the cabbage, so they offer the cook a range of delightful new possibilities.

Salsify is paler, slightly sweeter and silkier than the darker, crisper scorzonera with its dramatic, sooty skin, but you can use them interchangeably in recipes, including these. They’re also known as the “oyster plant” and if you cook them with a little butter and wine, you may well discern about them a subtle hint of that esteemed bivalve…

…The simplest way to prepare these lovely roots is to peel them, put them in a roasting tin, trickle over a little olive or rapeseed oil, add a few bashed garlic cloves and a bay leaf, and roast at 200C/400F/gas mark 6 for 20 minutes. Serve with a sprinkling of flaky sea salt, or follow Jane Grigson’s excellent suggestion and sprinkle on some gremolata, that zingy southern Italian condiment made of lemon zest, finely chopped garlic and parsley. Or boil or steam them until just tender, chop small and serve with a mustardy, garlicky vinaigrette and perhaps a few pieces of diced ham, rather as you might with a celeriac remoulade.

Salsify fritters

A great brunch or lunch dish, and perfect served alongside a few crisp rashers and a fried or poached egg. Makes six fritters.

300g salsify
45g unsalted butter
1 garlic clove, minced
1 small red chilli, finely diced
3 tbsp finely chopped coriander
1 egg, lightly beaten
1 tbsp flour
Salt and freshly ground black pepper
2 tbsp olive oil

Peel and coarsely grate the salsify. Warm 20g of the butter in a frying pan over a medium heat and sauté the salsify until softened. Transfer to a bowl and mix with the garlic, chilli, coriander, egg and flour. Season generously, then form into six fritters. Warm the remaining butter and the olive oil in a frying pan over a medium heat, and cook the fritters until golden, about four minutes a side.

Salsify tempura with a spicy dipping sauce

Crisp, battered salsify is delicious with this easy dipping sauce, but it’s also great served simply with a little flaky sea salt and a few lemon wedges. Serves four as a starter.

3-4 salsify or scorzonera roots

For the batter
125g plain flour
½ tsp sea salt
1 egg yolk
175ml ice-cold sparkling water

For the dipping sauce
2 medium red chillies, deseeded, membrane and seeds removed, and finely diced
1 large garlic clove, grated
2 tbsp caster sugar
100ml cider vinegar
2 tbsp water
About 1 litre sunflower or groundnut oil for frying

First, make the dipping sauce. Put all the ingredients into a small saucepan, place over a low heat and stir until the sugar dissolves. Now raise the heat a little, bring up to a simmer and cook until reduced and syrupy, about five minutes. Pour into a small bowl and set to one side until you are ready to serve.

Fill a medium-large saucepan with water, bring to a boil and cook the salsify for five minutes. Drain, refresh in cold water, then rub off the skins and cut the salsify into 4cm pieces. Whisk the ingredients for the batter – don’t worry if it turns out a bit lumpy.

Heat 10cm of oil in a deep, heavy-based saucepan until it registers 180C on a frying thermometer or a cube of bread goes brown in 30 seconds. Dip the salsify in the batter and deep-fry a few pieces at a time until crisp and golden, about a minute. Serve at once with the spicy dipping sauce. alongside.

Salsify gratin

The perfect accompaniment to a Sunday roast.  Serves four.

35g unsalted butter, softened, plus extra for greasing
Juice of 1 lemon
850g salsify (about 8 roots)
1 litre vegetable stock
150ml dry white wine
60g kale (or cabbage), washed and finely shredded
25g plain flour
150ml double cream
Salt and freshly ground black pepper
75g grated cheddar or other hard, well-flavoured cheese
50g coarse white breadcrumbs


Preheat the oven to 200C/400F/ gas mark 6 and butter a gratin dish about 26cm in length. Put the lemon juice into a large bowl along with some cold water. One by one, peel each salsify root, cut into 4cm x 1cm batons and drop straight into the lemon water to prevent discolouring. Repeat with all the roots.

When the salsify has been prepared, drain and transfer to a saucepan along with the stock and wine. Bring up to a simmer and cook for five minutes, until tender but still with a bit of bite.

While the salsify is cooking, put the kale in a large pan with a centimetre or two of water and cook for about three minutes, until wilted. Drain the salsify, reserving the stock, and set aside. Return the stock to the pan and simmer until reduced by half.

Meanwhile, mash together the butter and flour with a fork. When the stock has reduced, keep it simmering and add the flour paste in little nuggets, whisking all the time. Keep whisking until the sauce thickens to the consistency of single cream. Stir in the double cream and remove from the heat. Taste and adjust the seasoning.

Lay the salsify and kale in the gratin dish, and pour over the creamy sauce. Combine the cheese with the breadcrumbs and sprinkle on top. Bake for 15-20 minutes, until golden.”




 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 welcome Mississippi Herbs local breadmaker Annette Michna-Konigstorfer.

Don’t let stale bread go to waste!  Apparently it is extremely versatile and can be used in many variations of sweet and savoury dishes, according to Annette.

She will be showcasing ideas to use up your leftover slices inspired by seasonal produce from the Farmers’ Market.


Sweet & savoury french bread with seeds, nuts and fruits

Savoury bread muffin

Perhaps even a bread sauce or a stuffed garlic bread!


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