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Reduce, reuse, recycle…

 

Just arrived … Marlborough Farmers’ Market reusable coffee cups!

Hello Farmers’ Market Friends.  Did you know that by shopping locally you are helping the environment by considering Food Miles?  We’re proud to bring you another great ‘green’ idea which will help reduce environmental waste – reusable coffee cups!  So please stop and think before you visit the Ritual or Koffie coffee carts, and consider buying a reusable coffee cup from the Information Stall first.

See you soon!  Sunday from 9am – 12pm at the Marlborough Farmers’ Winter Market!

 

Grass

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

Highlights

 

This week’s mouth-watering menu from Feast Merchants …

 

  • Sticky Asian pork belly with handmade tacos Feast Merchants
  • Feast Merchants potato rosti, bacon and Koromiko free range poached egg with romesco sauce
  • Royale Beef Sandwich, using brisket lovingly smoked and slow cooked for 12 hours
  • Royale Vegetarian Sandwich, with grilled Cranky Goats halloumi
  • and Old Fashioned Baking

 

Tis the season for … citrus

 

yellow limes

There’s currently a great variety of citrus at the Winter Market – mandarins at the Jones’ Fruit Stall, lemons at Field Fresh, and limes at Limrose.  The low Winter temperatures have started turning the ripening limes yellow and Darren at Limrose says they’re now even juicier!

 

 

 

 

Pumpkin Pieces pumpkin pieces

 

We’re spoil for choice in pumpkins at the Market.  Spuds N Greens have a great choice in pumpkins which are great value for your money.  Field Fresh also offer pumpkin already cut up, at just a $1 a piece.

 

 

 

sheep

Riverina Twins

It’s was great to see Riverina selling almonds at the Market last week – since they were up until midnight checking on lambing.  Apparently several of their 19 ewes produced twins.  It seems Spring is on the way.

 

 

 

 

 

 

 

 

 

Grass

Spotlight

 

Fish

 

NgamahauThere’s more to the Ngamahau fish truck than meets the eye – it’s a family tradition!  The fresh and frozen fish sold by Helena are caught in the Cook Straight by her family – who have been fishing there for three generations.  Her Grandparents (Jim and Flo Fishburn – yes Fishburn) originally lived in Petone.  Jim caught fish on the family boat Mahanui  and Flo sold them in the family fish and chip shop.  During WWII a curfew was in place for Wellington Harbour and although the Mahanui   entered the harbour in daylight hours, a volley of machine gun bullets was shot across her bow on three separate occasions!  Hence the family decision to move to safer waters to Dryden Bay.  Helena’s family are still based in Marlborough selling their catches.

 

 

Veggies

Spuds n Greens

You simply can’t help but notice the wonderful array of vegetables as you enter the Winter Market –  it’s the Dawson Family’s stall Spudz N Greens.  Alistair has been growing vegetables all of his life – he used to tend 350 acres!  Now he leases just three acres of land in Grovetown, growing a variety of vegetables especially for the Marlborough Farmers’ Market.  The Dawson Family have been great supporters of the Market since it started – when his daughter was just a pre-schooler and now Sophie’s their top sales person!  With exception of the potatoes all of the vegetables are harvested late in the week by hand to be fresh and ready for Sunday morning.

 

 

 

Grass

Mmmmmm try baking Tan Slice

 

Makes 1 tray 25 x 25cm
Grease and line tin with baking paper
Preheat oven to 170’c

 

INGREDIENTStan slice
Base & Top
125 Unsalted butter
125 Sugar
1 egg
1tsp vanilla essence
150g plain flour
150g self raising flour
Caramel filling
1 x 400g can sweetened condensed milk
100g butter
50g golden syrup

METHOD
Base (2/3 of mix)
Melt butter then beat in the sugar, egg and vanilla essence then stir in the flours until a crumble texture is formed.  Press 2/3 of the mix into the prepared tray and chill the remaining.
Filling
Melt butter, golden syrup and condensed milk together stirring until well combined, then pour onto base.
Top
Use the remaining 1/3 of dough and crumble on top of the filling.  Bake 170’c until light golden brown.

 

RECIPE COURTESY OF FEAST MERCHANTS

 

 

Grass