Happy New Year
Looking outside at present it’s hard to believe I should be battening down the hatches for a brewing storm. Fingers crossed it will have passed by Sunday morning – gazebos and winds 100mph don’t mix well. We hope you celebrated the beginning of the year in style and look forward to seeing you Sunday morning. New Year’s Resolution – eat fresh produce picked in 2018!
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!
I find all of the cheeses at Kaikoura Cheese and Cranky Goat so delicious that I find it hard to recommend just one – they both offer tastings though, so why not try some for yourself?
Just picked vegetables can be found at Spudz n Greens and Field Fresh, and cheerful bouquets of sunflowers are available at Purple Patch.
It’s laying season at Koromiko and they have some great offers on their free-range eggs. Margaret’s jams, preserves and conserves are a welcome addition to any meal at Traditional Country Preserves, and do treat yourself to bag of almonds, hazelnuts and pine nuts from one of our three nut stalls.
The Information Stall has started selling some great new local merchandise – Feast Merchants have kindly started smoking Marlborough Sea Salt for us – there’s Garlic Noir, Olives & Olive Oil, Lavender Essential Oil and handcrafted French oak platters upcycled from wine-barrels alongside unique chopping boards.
For your breakfast there’s fabulous baking available, delicious coffee and gourmet brunches. Pedro’s back this week with fresh goodies and delicious empanadas, and Margaret triumphs as per usual at Gourmet-deli.
Back due to popular demand! For those who missed out last week due to these dishes being very popular, Feast Merchants are making them again … Wood Fired Brunch Naan & Chocolate Lamingtons.
With so many delicious berries in season I thought I’d inspire you to try your hand at French pancakes. Fill them with cream and Windsong’s Blueberries, Somerville’s Strawberries, or try them both! Nutt Ranch’s Chocolate Hazelnut Spread that would work a treat too.
Place ingredients in a food processor or blender with a pinch of salt.
Blend until smooth, then strain into a jug. Cover and set aside to rest for 30 minutes at room temperature.
Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan or frypan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film and pour any excess back into the jug. Cook crepe for about 1 minute until underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden.
Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.
RECIPE COURTESY OF TASTE