🎪 This Sunday at the Marlborough Farmers’ Market!
🕘 9am–12pm | 📍 A&P Showgrounds

Come along and soak up the winter sunshine with fresh, local flavour! 🌞🍂

🥪 Uncles – Will have locally sourced whitebait sandwiches, freshly made and always popular.
🍓 Daves Produce – Still picking fresh strawberries 🍓 and capsicums 🫑, with frozen raspberries ❄️ available too.

🥩 Salubre – Bringing a new take-home meal: beef sausages with sage and onion gravy 🧅🌿 – comfort food done right!

🥝 Lowes Orchard – Green kiwifruit 🥝 is in full season, and Taylors Gold pears 🍐 are coming to an end – get them while you can!

🌷 Limrose – Has lily bulbs ready to plant now for spring and Christmas blooms 🌸🎄, plus native trees, fresh limes 🍈, get in early for mandarins 🍊.

🍲 DFC – Dishing up hearty Czech Goulash , as well as homemade bread sandwiches 🥪 and burgers 🍔.

🥃 Rood – Just released their whisky marmalade ham glaze 🥃🍊 and rich duck liver pâté 🦆, perfect for a midwinter Christmas celebration 🎄.

🥟 Pedro – Will have his delicious lamb empanadas 🐑 on offer.

🌰 Starsky Walnuts – Are back with their fresh, locally grown walnuts – great for baking, snacking, or gifting 🎁.

🎶 Matt McNielly – Our ever-popular live busker 🎸 will be providing the perfect market soundtrack.

🍫 Info Stand – Stop by for a bar of Hogarth’s Ecuador 85% dark chocolate 🍫 – a bold, rich single estate treat.

Taylor family Farming will be back with fresh home grown cabbages

See you there! 👋
#MarlboroughFarmersMarket #SupportLocal #MidWinterChristmas #EatLocal #Whitebait #Strawberries #Chutney #FreshProduce #FarmersMarketVibes

🫙 Three Cats – Launching two new products: cucumber and capsicum relish 🥒🫑, and a tangy rhubarb chutney 🌺.

💊 Homemade.Kiwi – Offering natural powders and capsules designed to support winter immunity 🌿❄️.

🍯 Garden Bees – Has fresh comb honey 🍯 and their increasingly popular refillable honey pouches 🐝.

SharpAs Tool Tips

I’m often asked how I sharpen quality Japanese knives—like the ones pictured.

When working with fine steel, I use only high-quality sharpening stones, fine compounds, and precision tools that remove the least amount of metal possible. This careful approach helps prevent heat build-up, which is the enemy of fine blades.

If you have Japanese, hunting, kitchen, or general-purpose knives—or any other tools that need sharpening or reconditioning—come and see me:

 Redwood Market – Saturday mornings

 Marlborough Farmers’ Market – Sunday mornings

Or contact me directly at 027 444 5535.

We are lucky to have fresh hazelnuts available at the market and this is a recipe copied from Dish Magazine that I made, I substituted the plums for blueberries, but you could use any fruit you have, I also subbed the orange zest for lime zest. This is buttery, and topped with candied hazelnuts, delicious served as a dessert, warm with ice-cream, yoghurt or cream

Plum, Orange and Hazelnut Cake

Ingredients

Cake

• 1/2 cup hazelnuts, ground
• 1 cup + 2 tablespoons flour
• 1½ teaspoons baking powder
• 150 grams butter, softened
• 1 C caster sugar
• 2 large eggs
• 1 teaspoon vanilla essence or paste
• Zest of 1 orange
• 800g plums, tinned and drained (or use fresh when in season)

Topping

• ½ cup hazelnuts, halved
• 25 grams butter, melted
• 2 tablespoons raw sugar
• zest of one orange

Equipment

• 20 cm springform cake tin, base and sides lined with baking paper

Method

1. Preheat the oven to 160°C fan bake.
2. Prepare the base of your springform cake tin by lining it with baking paper.
3. In a large bowl (or stand mixer), cream the butter and sugar together until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla, orange zest,  Scrape down the sides of the bowl, then add the flour, ground hazelnuts, baking powder, Beat until smooth
6. Spoon half of the mixture into the base of the cake tin.
7. Cut the drained plums in half and remove the stones. Arrange half of the plums over the cake batter.
8. Top with the remaining batter and smooth evenly. Then top again with the remaining plums.
9. Bake for 35–40 minutes until the top is lightly golden brown but still wobbly.
10. While baking, combine the topping ingredients in a small bowl.
11. Remove the cake from the oven after the first bake and scatter the topping over the surface.
12. Bake for a further 25 minutes or until the cake is cooked through.

Keeps in an airtight container for up to three days.

Community Spotlight

Did you know we reserve a space at the market each week for community groups to spread awareness or fundraise for their cause? This site is available free of charge as our way of giving back to the community that supports us. For more information or to apply, fill in this form and send to marketmanager@marlboroughfarmersmarket.co.nz

See you Sunday, 9 to noon, A&P showgrounds.

Lynn Stuthridge

Market Manager

Would you like more info on the market, the stalls, the people and the opportunities

Take a look at our