Your Weekly Guide to the Marlborough Farmers’ Market…
Here’s a quick preview to what is on offer this week at the Marlborough Farmers’ Market!
When the air turns cool and the trees blaze with color, it’s time to fill up your basket and taste the autumn harvest. Autumn’s bumper crop of fruits and vegetables offers a range of intense flavors and substantial textures. The farmers’ market is full of apples, figs, pears, pumpkins, kale, potatoes, winter squash and quince; all fresh and local direct from the grower to you. We have plenty of parking, picnic tables, kids activities, live entertainment, a cooking demo plus Eftpos available and market bags for sale to put all your goodies in.
See you this Sunday from 9am – 12pm at the Marlborough Farmers’ Market!
If you haven’t already, don’t forget to join us on FaceBook!
Results from our Easter Raffle…..
Thanks to all our wonderful customers who supported the market and entered the draw for our Easter hampers. Many of our stallholders donated their tasty goods to fill 3 boxes of Marlborough treats that were raffled off. Congratulations to Keith Ponder who won the first prize that included the Premium Game easter ham, second prize winner Jac Taylor, and third was Barbara Wiltshire. All locals.supporting locals, thank you!
This week’s Kitchen Demo is….. Annette Michna-Konigstorfer
(bread baking tutor for REAP Blenheim)
She will be making some tortillas from scratch and then turning them into quesadillas.
On the side she will have a peach or fig salsa depending on availability.
The filling will be some cheese from one of the cheesemakers, salami, tomatoes and eggs for a breakfast quesadilla.
Gourmet Deli’s breakfast/brunch menu:
Wonderful autumn Farmers’ Market tips to make the most of the season:
Fall Vegetables to Fall in Love With at the Farmers Market
Fall vegetables are different from the summertime produce. While tomatoes, corn, and summer squash dominate the summer farmers market, heartier fare like winter squash, greens, and root vegetables are the mainstays of autumn produce. Check out some of our autumnal farmers market favorites:
Pumpkin and Butternut Squash, Potatoes, Parsnips, Kale, Spinach, Beans, Corn, Tomatoes, Cucumbers and Zucchini.
Preserve the Harvest of the Farmers Market
- Freezing – Blanch and freeze food to keep you stocked with produce through the long winter.
- Canning – Canning works for foods that aren’t suitable for freezing. Turn apples into applesauce, for example, so you have local fruit all winter long. You can also can pumpkin, squash, and beans.
- Fermenting and Pickling – Fermented foods are so good for you and fermenting is a useful way to keep foods from going bad too. Make homemade cabbage sauerkraut that will change your life! Grab some beets, radishes, or carrots and pickle them to preserve them and add some vinegary flavor!
- Cold Storage – Store extra winter squashes in the basement, or other cool, dry, and dark space in your home, to keep you through the winter.
Make Stock (or Bone Broth)
Those gorgeous carrot tops, turnip greens, and celery ends can all be turned into the loveliest homemade vegetable stock for making soups and stews this winter. Make a big pot each week to use now, or freeze for use later in the season. Once you make stock, you will never again want to use the store bought version. Mix it in with your bone broth for a nourishing winter soup base.
Try Something New
The chances are that quite a bit of the produce choices found at your local farmers market are new to you. Many of the fall fruits and vegetables that are staples at the farmers market never make it into the grocery stores. You may not see kohlrabi, okra, Romanesco broccoli, cheese pumpkin, gooseberries, kumquats, or purple carrots at the grocery store, but that doesn’t mean you shouldn’t give them a try!
Try a New Technique
- The bounty of autumn is the perfect time to try a new preparation or a new cooking method. Kale is so bountiful and affordable at the autumn farmers market; it’s the perfect time to attempt making roasted kale chips. Or consider making cabbage steaks from the ubiquitous cabbage found at the market. The variety that the fall harvest provides is just asking for you to get creative in the kitchen!
SEAWEED FERTILISER with Clive Barker
Persistence is what it takes to get things done in New Zealand, according to Clive Barker. As a result of extensive research into the plant health benefits of wakame seaweed and some frustration with government departments, he has developed a liquid seaweed fertiliser. Working in the aquaculture industry for the best part of 35 years laid a solid foundation for Clive’s foray into the wakame industry.
Moving to Marlborough, he started working for Dominion Salt in 1984. About the same time Clive met Paul Dean, a Dunedin scientist. The two men shared an interest in harvesting the undira seaweed found growing wild in our sounds. The potential market was Asia where the seaweed is used as a nutritional human food called wakame. However, after three years of attempting to get a licence and disappointed at the delay, Paul moved to Australia. Clive was equally frustrated with the denial of a farming licence. “Department of Conservation and the Ministry of Fisheries would not allow the harvesting of the seaweed as it is an introduced species. “If you try to do anything different in New Zealand you’re wasting your time, and by the time you do eventually get approval you’ve lost interest or moved on.”
However, Clive does not give up that easy. “I’ve kept at it, and was eventually informed by the government departments that as long as it (wakame) was growing as part of another marine operation, it could be harvested. “As the wakame grows on mussel farms, which there is no shortage of, there is plenty out there.” The celebration of approval to harvest was short lived as the Chinese had started to supply the worldwide market. “The Chinese produce about two million tonnes of wakame each year.”
Never a man to give up, Clive switched his research focus to the health benefits of wakame to the horticulture industry, and has developed his home processed liquid fertiliser, Wakame Grow. The liquid fertiliser has been successfully trialled on Clive’s garden. His rose bush increased its blooms 10 fold, and the peaches last longer once picked.
It’s quince season – Sigrun (Communnity Stall)
There is a gorgeous scent in my house. Fruit laden bowls emit a delicate sweet and floral aroma in my kitchen.
Quince are related to apples and pears, and it has been said that when cooked, they take on some of the best aspects of these fruits, displaying pear’s floral aroma and apple’s firmness.
These hard to find old-fashioned fruit reward you with its sweetness if you follow some simple guidelines, and displays the most beautiful translucent ruby colour when cooked.
Cook them into its sweet, fragrant state for crumbles, pies, spooning over breakfast musli or porridge all winter long or try these six ways with Quince.
- Poach them in liquid with sugar and spices.
- Roast Quince with cinnamon and orange for desert (yum)
- Warm quince and apple compote served with fennel and garlic-crusted pork roast
- Jam or chutney style Quince paste – pair with a hard cheese
- Caramelized quince, steamed then sautéed in butter, served with chicken or lamb or a good natural yoghurt
- Crystal clear ruby Quince jelly and melt-in-the-mouth Quince paste – pair with your favourite cheeses
So pop by and get some spray-free quince from Sigrun this Sunday!
Two Short Dogs – local grown Olives
Two Short Dogs is the brand name of olives and olive oil produced by Mark Hadfield and Vicky Webb. The name arose because we have “two short dogs”! Miniature long haired daschunds to be exact.
The Two Short Dogs grove is situated in Marlborough, New Zealand, better known as the home of New Zealand’s award winning Sauvignon Blanc wines. The climate is warm in summer and cool in winter and usually sunny. This climate in combination with ‘young’ high mineral soil and clean environment produces oils with distinctive fresh herbaceous characters, high in nutritious oleic acid.
Olive fruit – Superlative flavours! Taking nine weeks to process, our olives have a much lower salt content than ‘supermarket’ olives and retain that wonderful olive flavour. Use on pasta dishes, also fantastic rolled in olive oil and heated through on the BBQ hot plate and served warm or just plain eaten from the jar!!
Buy your olives at the Information Stall, Karen has plenty of jars for sale!
Have you planted your garden for winter? Time to plant now!
Everyday Gardens have all your requirements with 100% Spray free & locally grown Veggie plants.
From Brassiccas, Combo Veggie Packs, Broc, Coloured Cauli’s, Kales, Cabbages, Asian Greens, Broad beans to Snow peas, Winter lettuces, Endive, Coriander, Edible cut flowers, Gourmet cut salad, Herbs & Window sill Micro greens.
Pop down to the Market Sunday and pick up a free Monthly Planting Guide from Julian.
Buskers – entertaining you every Sunday!
Come and support Marlborough’s local talent at the market every week, enjoy the entertainment as you stroll around the stalls – bring your family and friends. Every Sunday, the Market has live entertainment. Local artists are invited to play during the market opening times – from 9am and keep us all tapping our toes, clicking our fingers, clapping our hands or dancing a groove till 12 noon. Meet a friend, grab a coffee with a treat to eat and enjoy the entertainers.
This week we have a new busker ……Sotchel Hart (guitarist & singer)
We are always on the lookout for more buskers, if you or someone you know might be interested contact Karen at the Information Stall.
ph 0273090268, email: firstname.lastname@example.org or message us on Facebook