Sunday morning coming down
Have you ever heard the phrase “Never trust a skinny cook”? I wonder if it also applies to the Marlborough Farmer’s Market newsletter writer too – i.e. me! The wonderful stallholders send me such delicious pictures, recipes and information about their great produce that I find myself very hungry as I write this. I simply can’t wait until Sunday comes around to once again sample their delectable delights (for research purposes of course!).
See you there. From nine til noon at the Marlborough Farmers’ Market!
If you haven’t already, don’t forget to join us on FaceBook!
Guess the stall? Billington plums (red right through) – great for jam, sauce, and eating – fresh spray-free green and butter beans, and of course heaps of glorious sunflowers. Don’t forget to visit Purple Patch.
It’s peak pesto making season, make a few batches and freeze for later use before your basil bolts and goes to seed (or buy some at Mississippi Herbs). Pine nuts are so much more than an ingredient for salads and pesto – pick up some Pinoli pine nuts and Windsong plums or other beautiful stone fruit on offer at the Farmer’s Market this Sunday to use in the tasty classic Streusel cake recipe below. Pinoli still has their Summer market special on … 3 x 70g packs for $20. Great buying, share with a friend or stick a couple in the freezer for later use.
Platters make perfect summer meals and are great for nibbling on when entertaining friends. Whip one up with fresh fruit from Fruit 4 U, smoked almonds from Riverina, goat’s cheese from Cranky Goat or Kaikoura Cheese, a chutney or pickle from Traditional Country Preserves, and Peter the Swiss Butcher’s fresh Landjaeger, lovely cured meats or delicious chicken liver pate.
Windsong Orchard is swinging into their main plum season. Come along to their stall this Sunday and sample the last of the Black Amber, Bob’s favourite Hawera, luscious Fortune, and even some Elephant Heart if you’re an early bird. Plus there’s a few Angelina Burdette for those with an extreme sweet tooth. Check out their amazing dahlias while you are there!
Taste, experience and enjoy fresh certified extra virgin olive oil at Isobel Olives. They have four different oils to choose from, from a delicate taste through to a robust sensation.
Feast Merchants have let me have a sneak peak into their plans for Sunday, we can look forward to ….
Nashville style hot chicken in a handmade flour tortilla, fresh slaw, comeback sauce and pickles
Potato and garlic gratin, crispy bacon, spinach, poached egg, tomato and chive hollandaise
Waffles and Sommerville strawberries
Royale beef sandwich or vegetarian with Cranky Goat’s smoked haloumi
There’s always a gourmet menu at the Marlborough Farmers’ Market
Gourmet-deli breakfast, brunch and delicatessen items are exceedingly popular and they are very busy bringing you different options weekly. Special needs are catered for and they serve only on porcelain plates with stainless steel cutlery. This week look forward to these vegetarian delights…
Portobello mushrooms stuffed with chargrilled vegetables, three cheeses and wrapped in streaky bacon.
Half a small pumpkin filled with steamed vegetables and topped with smoked cheese.
On request they are also making fresh seasonal apricot and coconut scones again,
and grilled 1/2 egg-plant vegetarian option with grilled mozzarella cheese & vegetables
Oooooh, it looks sooooo delicious!
Pip & Stone Fruit
Stone fruit is abundant at the Marlborough Farmers’ Market this season – delicious varieties are available at Windsong, Eden Orchards, Fruit 4 U and Purple Patch. Since we’re great believers in helping save our planet at the Farmers’ Market we encourage you to grow your own fruit trees and partake in our pleasure of ‘growing your own’.
Once upon a time fruit trees could be found in every New Zealand garden. Nowadays gardens are smaller and it is difficult to find space, but if you choose carefully they can fit. There are dwarf forms / varieties of most fruits which don’t take a lot of space. These can be espaliered on a fence as space savers. This allows a collection of many fruits spread through the season.
At a Glance
- Warm, sunny site
- Choose fruits and varieties best suited to your area
- Feed and water
Pip fruit such as apples and pears have always been the most popular fruit because of their universal appeal, easy to eat, and ripen over a long season. They are vitamin rich, great tasting, and are relatively easy to grow. They are also very attractive trees with their spring blossom.
- Stone fruit such as cherries, apricots, peaches, nectarines and plums, are also favourites with the great variety of taste.
- Stone fruit does not keep as long as pip fruit, but with the many varieties giving a spread of maturity, it is possible to plan a spread of harvest dates.
- Dwarf varieties of most fruits are now available which are ideal where space is limited.
Choose a warm sunny position, sheltered from strong winds. Pip and stone fruit trees will grow in most soils, but in clay soils, raise plantings and add lots of compost.
When to plant
Pip and stone fruit trees are most commonly available in winter as ‘bare root’ plants. However they can also be purchased in pots at most times of the year. Whilst winter is the main planting season, they can be planted at other times provided they are watered regularly.
INFORMATION COURTESY OF THE GREEN DOOR
Fresh Plum and Pine Nut Streusel Cake
Zoe from Pinoli recommends, “One of my favourite cakes I’ve ever made was using Windsong plums and our pine nuts”
¼ cup plain flour
¼ cup pine nuts
¼ cup brown sugar
1 teaspoon ground cinnamon
60 grams butter, chopped
8 medium firm but ripe plums
1¾ cups plain flour
1 cup caster sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 cup sour cream
finely grated zest 1 lemon and 1 orange
1 tablespoon lemon juice
1 teaspoon vanilla extract
24cm springform cake tin greased and lined fully with baking paper
Preheat the oven to 170°C.
Streusel: Combine all the ingredients in a bowl and rub together with your fingertips to make damp, coarse crumbs. Chill until ready to use.
Cake: Halve and stone the plums then chop roughly. Set aside.
Combine the flour, salt, sugar, baking powder and soda in a large bowl.
Whisk the sour cream until smooth then whisk in the zests and juice, eggs and vanilla. Add to the dry ingredients along with half of the plums and combine gently but thoroughly. The batter will be thick.
Tip into the tin and smooth the top. Scatter over half of the remaining plums then all of the streusel then the remaining plums.
Bake for about 50-60 minutes or until a skewer inserted into the centre of the cake comes out clean. Cover the top loosely with foil if browning too much before the cake is fully cooked.
Leave for 10 minutes then remove from the tin. Dust with icing sugar and serve with softly whipped cream. Serves 8
Cook’s Tip: To make a lovely accompaniment to the cake, halve and stone 500 grams plums and chop roughly. Melt ¼ cup dark fruit jam (I used blackcurrant) in a saucepan then add the plums. Simmer for about 8 minutes until tender but not falling apart. Cool before serving.
RECIPE COURTESY OF DISH
Cooking Demonstration – Manaaki Aunties
Join us at the mobile kitchen (next to the Busker Gazebo) from 10:30am to11:00am for our weekly Cooking Demonstration.
The Manaaki Aunties are back with tips on speedy appetizer ideas for summer entertainment.
This Sunday they are going to show you how to prepare mouth-watering hors d’oeuvres effortlessly using a variety of produce from the market matched with Manaaki’s Maori inspired preserves and condiments.
Manaaki means hospitality, so it couldn’t be more fitting than the Manaaki aunties demonstrating a bit of hospitality at the demo kitchen this Sunday.
Come along to watch how to create mouth-watering appetizers effortlessly and find out more about indigenous ingredients.