Summer Fun

Finish the Summer School Holidays on a high note – come and chillax with us at the Farmers’ Market whilst you fill your bag with delicious fresh produce for school lunches next week.  Entertainment includes Kids’ Tent activities, groovy music, a cooking demo and tastes of local scrumptious produce.  Grab a coffee, shop and chat with friends, munch on a brunch, and make the most of our Marlborough Summer.


See you this Sunday from nine til noon at the A&P Showgrounds


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


Check out the mouth-watering menu at Gourmet-deli this week…

Roasted strawberry and fresh blueberry pancakes with Kippilaw House Honey🐝🐝
Vegetable frittata with smoked cheese and bacon rolls
Very popular caramel slice at great value, excellent taste & gorgeous on the hips.💕


At Purple Patch this week there’s Red Doris plums – a firm good keeping plum which is very good for children’s lunches – and fresh spray-free green & butter beans.  There’s also lots and lots their wonderful sunflowers.

Just a quick word this week from Lola’s Bakery about their brioche which is a french pastry, light and slightly puffy sweet bun made with butter and eggs.  Some customers have tried adding custard with it – and highly recommend the combination.  Morgane says it’s also tasty with jam, chocolate or even strong blue cheese.  It’s definitely worth a try!

It’s a short sharp season in NZ for fresh figs and we don’t import them – so don’t miss out.  They’re available at Marlborough Figs and Riverina stalls.

Grab your locally grown, just picked seasonal vegetables from Spudz n Greens, Harwoods and Field Fresh.  Leah at Mississippi Herbs has a nice range of squash and kindly shares her knowledge.


“Scallopini, patty pans, summer squash – whatever you call them, the most frequently asked question is “How do you cook them?” The short answer is, the same way as zucchini. But there is so much more. The most interesting way I have come across is to use the larger ones, cut them in half widthways so you end up with two round pieces. You may need to trim the bottom to get them to sit flat. Top them with pizza toppings and bake.  Don’t tell your kids they are eating vegetables and they will scoff them! Another enterprising way is to cut them in strips with a potato peeler or sharp knife and use them as a salad, marinated in a herby vinaigrette dressing. Grated into fritters or frittata; baked for a short time with a roast; chopped into wedges in a stir fry; sliced and char grilled and dressed with basil pesto – what is not to like about scallopini?”


How to get the freshest, true extra virgin olive oil

Olive oil has wonderful health benefits, and there are new studies every year highlighting the properties in Extra Virgin Olive Oil that fight cancer and heart disease.  However, there was a recent story about an Italian Mafia Practice of producing fake extra virgin olive oil which has Olive Oil consumers worried. This Olive oil often makes its way out of Europe and lands on supermarket shelves around the world. So how do you know you’re buying the real deal?

Here’s some tips to help.

1)    Harvest Date.  A good quality extra virgin olive oil (EVOO) will list a harvest date on the bottle. Olive oil is a fresh product that should be consumed within 2 years of harvest and a good producer wants you to enjoy their product at its best. So check the dates.

2)    Price.  If you’re buying a bottle of EVOO olive for $15 a litre, it probably won’t be 100% olive oil and there’s a slim chance that it’s extra virgin. It may be rancid or have other faults. Extra Virgin Olive oil is not cheap to make and some large oil producers overseas blend olive oil with seed oils or use practices and extraction methods that do not comply with the standards for being designated ‘extra virgin’.

3)    Italy. Italy produces some fantastic olive oils, but they are probably not sitting on the supermarket shelf. A lot of the oil you see touting Italian heritage are often made from olives grown in Spain then shipped to Italy for bottling. Imported olive oils often can sit in a warehouse for months before being sold, so there’s no way tell if it’s fresh. 

4)    If you buy New Zealand Olive Oil that is certified by Olives New Zealand, then you can trust you are getting the freshest, true extra virgin olive oil.

5)     Know your retailer.  You are most likely to find true extra virgin olive oil from a specialty retailer. Supermarkets may carry certified extra virgin olive oil, but you have to know your labels.

Isobel Olives have a stall at the Farmers’ Market where you can taste, experience and enjoy our fresh certified extra virgin olive oil.  They have four different oils to choose from, from a delicate taste through to a robust sensation. Have a chat with stallholder Chris – he can tell you all about how it was produced and how to use it in your cooking.


Plum plums

The Country Calendar film crew will be at the Marlborough Farmers’ Market this weekend for their upcoming programme all about our wonderful organic stallholders Windsong Orchard.

This week they have a bounty of delicious red-fleshed Hawera plums – sweet but with a tangy bite, perfect for kid’s lunches and processing for jam or sauce.

Here’s Windsong Orchard’s favourite plum sauce recipe, which comes with a 100% wwoofer approval rating!

Stone 3kgs of plums and put in a large pot together with: 6 cups sugar, 6 cups vinegar, 2 tbls salt, 10 whole cloves, 1 tbls ground ginger, 8 cloves garlic, tsp. pepper, 1/2 – 1 tsp cayenne pepper or chilli flakes (optional).   Boil for 3 hours, mouli and bottle.

Grab your ten minutes of fame at Windsong this Sunday!


Cooking Demonstration – Roger Raizada

Join us at the mobile kitchen (next to the Busker Gazebo) from 10.30 to 11.00am for our weekly Cooking Demonstration.

This week… Roger Raizada from the Raizada Resturant returns to the Marlborough Farmers’ Market to cook his dish of the day – Chicken Tikka Masala.

A delicious dish full of flavour for all the Raizada followers and for those of you who are big curry fans.  It’s your chance to see how the dish is made, have a taste or two and chat to Roger.