Think fresh, think local…
…think Marlborough Farmers’ Winter Market
The market was humming last week with over twenty stalls to choose from. The highlights this week include what’s new on the stalls, a cheese and honey feature, and recipe of the week.
You simply won’t find fresher nuts, fruit, veggies or produce anywhere else in Blenheim! So come and find out for yourself – see you Sunday.
In the Sheep Pavilion A&P Showgrounds, from 9am to noon.
If you haven’t already, don’t forget to join us on FaceBook!
New in season
Tis the season for citrus! Lemons, Limes and Mandarins are all now available at several market stalls. Come and meet Yazmin – she’s running the Jones stall with mandarins from Grandma’s orchard.
Purple Patch has lovely bouquets available – Protea ($5), Leucadendron and just in season – Soleil D’or (Sun of Gold) for $4.
I simply can’t believe the vast range of vegetables available this Winter at Spudz N Greens and Field Fresh stalls … pumpkins, cauliflower, broccoli, cabbages, kale, potatoes … and the season has just started for spinach.
Did you see the episode of Topp Country which featured Kaikoura Cheese? If not, you’ll have the opportunity to see Kaikoura Cheese on telly again in September on Country Calendar. Last week Daniel very kindly told me how he started his cheese making adventure only four years ago, owning three goats and living in a tiny house with his family. He thinks he must have simply inherited (rather than learnt) his farming skills from his Nana because she used to milk cows in Karamea! Whatever the reason – the venture is very successful and delicious. The goat herd is ever-expanding and he now sources additional milk from cows and goats from other small family farms nearby to keep up with cheese demand. There’s a delightful range of cheeses to try. I enjoyed the semi-hard cheese, made from a mixture of cow and goat milk, washed in champagne and left to mature for up to one year – simply delicious and cost just $8 for 100g.
What’s the buzzzz?
Kevin at Garden Bees in Renwick has been beekeeping for 12 years and he currently owns around 80 hives. Each hive is home to about 25,000 bees which means Kevin is keeping 2,000,000 bees!
There is a great range of divine bee products at this stall: soaps, salves, balms, beeswax and of course honey. Delicious Natural Raw Honey – Vineyard, Multiflora, Meadow and Lavender in various sizes reasonably priced at $5 for 260g, $8 for 500g, $14 for 1kg and $36 for 3kg. New to the range is the $2 .50 honey pouch – the perfect size for a daily serving or your travel kit. Kevin also offers a Hire-a-Hive service in the Marlborough area.
Ethical Farming at Nuggety Creek
Dear Wessex Saddleback Pigs at Nuggety Creek
I’d just like to apologise for quoting poetry to you last week – Edward Lear’s “…and there in a wood, a piggywig stood, with a ring at the end of his nose”. Because of course at Nuggety Creek there are certainly no rings at the ends of the nose!
WILD PORK AND FEIJOA CASSEROLE
1 tbsp cooking oil
1 medium onion
2 tbsp apple cider vinegar
500g wild pork diced
3 tbsp brown sugar
¼ cup water
2 tbsp soy sauce
Heat the oil in a very hot fry pan and brown the wild pork in batches, DON’T be tempted to cook it. Remove from pan and put into a casserole dish. Fry the onion in the same pan, then add to the casserole. For more flavour, deglaze the pan with the remainder of the ingredients. Add these ingredients to the casserole and cook for approx. 2 hours at 160 degrees (or alternatively don’t add the water and put in a slow cooker for 8 hours on slow).
RECIPE COURTESY OF PREMIUM GAME LTD