This Sunday we would like to tempt you to a Cooking Demo with Fliss Austin Naturopath. Fliss will make her favourite chia seed pudding and chocolate peanut butter cups in our demo kitchen. Take note that these are sweet treats made with unrefined sugar. Fliss will fill you in on why this type of sugar is better for you. The demo runs from 10.30am to 11.00am.

A heads up.

Unfortunately Pinoli will be stopping their market visits a few weeks earlier than usual. We will miss them. However you will still be able to get the worlds most sought-after pine nut from us at the Community Stall, by the eftpos. Also back in stock at the Community Stall is Eden Orchard’s Cherry Pure Juice in 375ml and 750ml bottles.

Autumn continues with a bounty of producers and produce available at the market. Joining us are Heaven’s Scent, Harwoods, Birch Grove Farm and Daltian Figs. Boom and Snail House Bakery are back too.

Find out more from our stall holders below

See you Sunday, 9 til noon, rain or shine

News from our stall holders

Heaven’s Scent

Did you know that Heaven’s Scent has been coming to the market for 13 years? They are back with the first of the season’s spray free heritage apples.

Mississippi Herbs

Leah currently has fresh tomatoes, Lebanese cucumbers, zucchini and scallopini, shishito peppers, chillies, cut herbs and herb plants for sale at her stall. Check out the recipe below for her delicious Greek salad, and last week’s for a fun way to use zucchini.


It’s raspberry time again. David has freshly picked Marlborough raspberries at his stall by the sheep pens.

The Snail House Bakery is back with treats

The new season’s apples are begging to be made into apple strudel by Annette’s very capable Austrian husband. “It’s also this time of the year when we develop a craving for some spice in our buns so my “not-cross buns” will be back,” says Annette.

And of course the usual favourites like German style rye sourdough bread and the more French style soudough country loaf, Cinnamon snails, sour cherry pie, the world famous Chocolate Sacher Torte and Linzer Torte, an extra portion of chia seed crackers and coconut pani popos can’t ever be taken of the menu again either.

Koromiko Free Range Eggs

At the farm the free-range chooks are enjoying this cooler weather as they head out and about.

Here is a fun hen fact for you: An average hen lays 300-325 eggs a year. To produce one egg, it takes a hen 24-26 hours. Koromiko Free Range hens also lay the freshest eggs in town. Get them on Sunday and please bring your old Koromiko cartons to reuse, reduce and recycle.

SharpAs tip

With autumn upon us pruning is not far away. Now is a good time to get all your tools like secateurs sharpened.

While Ron gets many requests to sharpen tools, really clients want the tools to work properly again. To do that, Ron explains it’s best to take the secateurs apart, clean all the hardened sap off, sharpen, oil, reassemble and test. That’s what a SharpAs sharpen involves.

Ron is at the Farmers’ Market every Sunday, so it’s an ideal time to get your tools sharpened, your local supplies in and have a coffee all in one place.

For those with knives, Ron was asked last week if he does hollow grinding. Yes he does. Drop in and discuss your requirements.


While at the market, you can savour the seasonal change with our food trucks.

The Gourmet Deli has sent us a taster of this week’s breakfast/ brunch menu:

Bacon, grilled 1/2 tomato, portobello mushroom, poached eggs and stuffed avocado breakfast $12
Breakfast muffin with no carbohydrates served with plum sauce $10
Berry cheesecake with compote of blueberries and fresh strawberries $8.00, a generous portion.

This week’s recipe – Greek Salad

Curtesy of Mississippi Herbs

Serves 6-8 as a side or 4 as lunch with hearty sourdough * bread

2 Lebanese cucumbers *
250g tomatoes *
1 medium onion *
1 green capsicum *
150g feta cheese (Cranky Goat is ideal) *
6 tablespoons olive oil *
2 tablespoons cider or wine vinegar *
Salt * and pepper
Olives *
Fresh herbs (optional) *

The items with an * are all available from the market

Dice cucumbers and tomatoes. Slice onion and capsicum in strips. Mix oil and vinegar and season then pour over vegetables. Crumble feta and gently mix in, then garnish with black olives. Fresh herbs can be chopped and mixed through as well.


Try one of the ready-made vinaigrettes available from Traditional Country Preserves or Prenzel’s at the Community stall.

PS: If you haven’t already, don’t forget to join us on FaceBook.

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