Summertime makes for buzzing markets. We love locals as well as travellers popping in.
The Farmers Market is a cheerful, stress free way to shop for the freshest wholesome produce in a slice of countryside in town.
What is so lovely is that you can also talk to the makers, find out about their philosophy and often try before you buy.
As well as minimally processed artisan products free from preservatives and other nasties, unnecessary packaging, and food miles, we are so lucky to have cultivated a diverse section of stalls with products for all types of tastes, diets and pallets.
This week we have new season peacharines, passion fruit and Williams Bon Cretien pears at the market. In this issue we also share an easy summer dessert, made with market plums and flavoued with lemon scented herbs.
Find more market highlights below.
See you Sunday, 9 til noon, rain or shine
A few other Market Highlights from our stall holders
Frut4U Lowes Orchard
This week at FRUT4U we have two new delicious fruits ready…the mighty Peacharine and GoldRush Nectarine…both are very very tasty! They have an intense sweet flavour…very popular amongst customers.
Long Acre Farm
This week we will be offering the following in the
Long Acre Farm kitchen for breakfast/brunch
- Our ‘baconator’, a bacon buttie with grilled onions
- The Saddleback breakfast burger, cheese, relish, bacon, schnitzel tomato and lettuce!
New to the kitchen
- To have at the market or take home is our broccoli, cranberry, toasted almond and bacon salad
When you don’t feel like cooking, because it’s too hot, or you need new sandwich ideas for the week ahead, have one of our lovely roasts, seasoned with garlic and thyme, ready to eat.
Long Acre Farm Pork
We still have our shoulder bacon available and the nice big chops, tasty mince, and plenty of roasts to impress your family or friends with.
The Purple Patch
This week as well as our usual sunflowers, green and butter beans and plums we will have passion fruit, fresh off the vine.
Cheers, Colin and Judy Gray
Minghettis is back with our selection of wholesome Sourdough bread.
Check out this weeks Microgreen mix, packed with juicy, nutty tasting sunflower shoots. They boast a surprising 25 percent of protein, and are rich in stress-busting vitamin B and hormone-balancing zinc. Their sweet taste and hearty texture make a great addition to any salad.
New season Williams Bon Cretien pears also available for eating, poaching and baking.
Gourmet Deli Breakfast and Brunch
- Portobello mushroom tomato and cheese
- Pork and fenugreek sausage plus 2 poached eggs $12
- Three egg salmon omelette with aioli and beetroot relish $12
- Roasted plum and star sugar shortcake with cream $6.50
By public demand
- Scotch eggs, gluten free and regular $8
- Deliciously fresh Pork pies $6
This week’s recipe
Mississippi Herbs has fresh lemongrass and lemon verbena to use in this recipe. Luisa plums from Windsong would be ideal, but any other colour plum can be used also. Serve with Goats Amore yoghurt for a perfectly simple summer dessert.
You need yellow plums for this. Serves 4. For the sugar syrup:
Lemon verbena leaves
a fat stalk of lemongrass
12 plums, halved and stoned
Put the sugar and water in a saucepan and bring to the boil. Once the sugar has dissolved, turn down the heat so that the syrup is quietly simmering, and add the lemon verbena leaves, crushing them slightly as you go. Bash the lemongrass so that the stalk splits into fibres then add it to the syrup.
Lower the plums, their skins intact, into the syrup. Let them poach to total tenderness – the point of a small knife or skewer should glide effortlessly into the flesh. Turn off the heat and let the fruit cool in the syrup.
Slide the skin off the plums with your thumbs, halve and stone the fruit carefully and place the fruit in a shallow dish. Strain the syrup through a sieve and pour over the fruit, then chill until ready to serve.
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!