Tis the season to be citrus!
It’s a glorious day in Blenheim – perfect for our Farmers harvesting winter vegetables and citrus fruit. Come and visit on Sunday for the freshest farm-produce in town – and treat yourself to a nice coffee and yummy brunch while you’re there.
See you this Sunday from nine til noon at the Marlborough Farmers’ Market!
How to join the Market…
We know Marlborough’s terroir is terrific for orchards and vegetables and we love offering the best of Marlborough produce.
If you’re a local grower interested in becoming a stallholder at the Marlborough Farmers’ Market simply ask how to join at the Information Stall or check out the Farmers’ Market regulations on our website http://marlboroughfarmersmarket.co.nz/stall-info/.
Backyard Bounty is welcome too at our Community Stall – we’ll happily supply a table for just 10% of your takings – book at the Information Stall.
Tis the season for citrus – grab a bag of delicious limes from Limrose.
Traditional Country Preserves are selling their delicious preserves, scrummy fudge, Mississippi Muffins for just $1.50 and free-range duck eggs too – $6 for 10 or 60c each for smaller numbers. There’s a good selection of gifts on the table plus some specials so make sure you visit.
Daniel from Kaikoura Cheese has been busy recently setting up operations closer to Blenheim and he’ll be returning soon to the Marlborough Farmers’ Market – watch this space!
Koromiko Eggs have a great deal for a tray of 30 free-range eggs – happy eggs from happy hens!
And for the super hungry Pedro has large Empanadas available this Sunday.
Our weekly Farmers’ Market winter regulars include … Face-painting, Feast Merchants, Koromiko Eggs, Marlborough Nursery, Ngamahau Fish, Pedros, Peter the Swiss Butcher, Riverina, Spudz n Greens, Traditional Country Preserves, and Koffie or Ritual. There’s plenty more stalls popping up through Winter too – look out for Nutt Ranch, Premium Game, Limrose, Garden Bees and Purple Patch.
Recipe of the week
Make sure you visit Spudz n Greens early to grab a cauliflower, Riverina for almonds and Jones’s Fruit Stall for oranges to make this delicious winter salad.
Cauliflower and Almond Salad with Orange Dressing
The size of the cauliflower florets is important — if they are too big they will just burn on the tips and not cook, and if they are too small they will just burn.
For the dressing
- 100ml extra virgin olive oil
- juice of 2 oranges
- 1 dessertspoon Dijon mustard
- ½ teaspoon sugar
- salt and freshly ground black pepper
For the salad
- 2 red onions, peeled and cut into wedges
- 1 particularly splendid cauliflower, cut into florets 2cm wide
- ½ cup toasted almonds
- small bunch flat-leaf parsley, ripped
- 1 tablespoon red peppercorns
Preheat the oven to 170°C.
First make the dressing, by putting all the ingredients in a sealed jar and shaking it up well.
Place the onion in an oiled oven tray and cook in the oven until soft and starting to brown, about 40 minutes.
Put the cauliflower florets on another oiled tray and into the oven for 20–30 minutes. Keep your eye on them and keep stirring — they need to be soft all the way through but not mushy.
Place the almonds on another tray in the same oven. You will also need to watch these as they burn easily.
When the cauliflower and onion are cooked, put them into a bowl and pour the dressing over straight away. Mix everything together gently so the vegetables get a good coating.
Spoon the salad onto a platter and cover with the almonds, parsley and red peppercorns.
RECIPE COURTESY OF ALEXANDRA TYLEE, RADIO NEW ZEALAND