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Your Weekly Highlights from the Marlborough Farmers’ Winter Market…

 

The long summer followed by this mild winter has produced a few surprises for the stallholders at the Marlborough Farmers’ Market – come see.  We’re hoping for sunshine on Sunday, but we’re under cover in the Sheep Pavilion no matter the weather.  Come on down and brunch… or shop… or both!  See you Sunday.

 

In the Sheep Pavilion, A&P Showgrounds, Sunday from 9am – 12pm

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If you haven’t already, don’t forget to join us on FaceBook!

Highlights

 

jonquilsDave at Harwood’s is surprised the cucumbers are still going strong for this time of year.  Telegraph cucumbers just $2.

When you’re at the Market make sure you visit Nutt Ranch – Georgina is trialling gluten free hazelnut shortbread.  Delicious.

Field Fresh now have the delightfully scented jonquils for sale.  The season is very early this year as they’re usually picked in August.

Melvyn at Nuggety Creek is offering 10% discount on All Pork Cuts this week.  He won’t be able to attend the Winter Market the following two weeks – so this is your chance to stock up!

Pedro’s Empanadas are delicious for brunch.  Four empanadas for $5: gluten free, chicken, spicy beef, venison, roast pumpkin, refried beans & salsa.  Yum!

 

 

 

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Spotlight

 

KOROMIKO FREE RANGE EGGS

 

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It’s a great life for the hens at Koromiko.  The very sociable flock of 5,000 lives in a state-of-the-art barn with a scratch pen and paddocks to potter about in.  With so many eggs daily there is an automatic conveyer to weigh and grade them.  Did you know eggs are graded according to weight not size?  Come and visit Marty at the Market for delicious free range eggs – Large Dozen $6.50, 30 eggs 6’s $10 / mixed $12 / large $14.

 

 

 

 

TRADITIONAL COUNTRY PRESERVES

 

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Margaret at Traditional Country Preserves started making jam from the raspberries growing in her garden when she was in Primary School.  She inherited her love of cooking from her Mother and Aunt who used to own a cake shop in Christchurch, and now all of Margaret’s children enjoy cooking too.  She’s a true Locavore, sourcing the fresh fruit and vegetables for her preserves locally.  Margaret buys fruit from the other Market Stallholders and her son grows fruit and vegetables on a Lifestyle Block in Tuamarina.  She has a fantastic range of jams, preserves and delicious fudge (just $3 a block).

 

 

 

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Squash me!

 

Did you know that technically pumpkin is a fruit, not a vegetable?  Spudz N Greens have three different kinds to choose from – can you name the three varieties?

 

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CORN & PUMPKIN SOUP

 

Ingredients

 

1 Butternut pumpkin (about 1kg) peeled and sliced

2 onions, chopped

60g butter

3½ cups chicken stock

440g can creamed corn

3 tsp Worcestershire sauce

1 tbsp chopped chives

½ cup cream

 

Method

 

Combine pumpkin, onions and butter in a large bowl.  Cover and cook on HIGH for 3 minutes.

Add chicken stock.  Cover and cook on HIGH for 25 minutes.

Puree in blender or processor.

Stir in corn, Worcestershire sauce and cream.

Reheat.  Sprinkle with chives.

 

RECIPE COURTESY OF SPUDZ N GREENS

 

 

 

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