Tomorrow marks the beginning of August and the last official month of winter! However, may the spring-like conditions continue beyond winter and into spring!
On fine days we will do our best to make the outdoor area as roomy as possible to give you plenty of room to maneuver stalls and popular outdoor tables. Tap away to regular busker Johnny Materoa.
Almost all our winter stall holders are back this weekend. Some of the highlights: Annette is preparing Pacific Island inspired Pani popo. You can still get a really good honey deal at Garden Bees. Also look out for specials at Traditional Country Preserves and pick up a bargain spaghetti squash from Golden Mile Produce.
To make it a bit of fun to start August we have a competition for you. Scroll to the end of this newsletter to find out more. You’ll also find this week’s recipe towards the end, featuring Stephen Harnett’s spaghetti squash.
Keen to join the market team? We are looking for a market manager. See more below.
See you Sunday, rain or shine, from 9 til noon at A&P Showgrounds.
Join our team
Market Manager (part-time)
We are looking for an organised, self-motivated and reliable person with excellent people management skills to take up the position of market manager for our vibrant farmers’ market.
The role includes a range of manual and administrative duties including managing the set-up and pack down of the market each Sunday, stallholder planning and money management. Applicants will require sound financial literacy and time-management skills. Previous experience in people management would be an advantage.
Hours are up to 20 hours per week. Must be available on Sundays.
If you enjoy working in a varied and challenging position then apply in writing with CV and cover letter to Marlborough Farmers’ Market P.O. Box 991 or email to firstname.lastname@example.org. Applications close on 31st August 2020.
A full job description is available upon request.
From our stall holders
Grab a honey bargain from Garden Bees with their 1 kg raw honey pots on sale. Pay only $12.00 per kg. This deal excludes Manuka.
Traditional Country Preserves
For all the tamarillo fans, we’ve received news that the harvest is later and smaller than usual, but we will be able to make the popular Golden Tamarillo and Orange Marmalade for the coming year.
Specials: We have some extra dessert sauces which can also be used as fruit drinks that would usually have been sold during the time we were in lookdown so we have them on special at $5. We also have a few Feijoa chutney left at the same price. Come and sample them. Keeping our fingers crossed for a fine, sunny Sunday.
Regards, Margaret and Brendan Duggan
Snail House Bakery
Pani popo is very popular lately. Beautiful fluffy sweet buns baked in coconut milk and cream are a specialty of the pacific islands. Let’s not forget that New Zealand is a pacific island nation as well.
I am also preparing slow fermented sourdough, country loaves, supergrain loaves, adventure bread, crackers and all the usual favourites. Also, the original Austrian apple strudel and my yummy cherry pie will be back.
Golden Mile Produce
We have all our living lettuces, Asian greens and usual delights this week, but we will have a special on the spaghetti squash, so we are delighted to share our favourite recipe below.
Stephen and Sally Harnett
Recipe of the week
Spaghetti Squash stuffed with Garlic Spinach
1 x spaghetti squash
2 tbsp olive oil
3 x cloves of chopped garlic
200g (or more) of fresh spinach (can use frozen if fresh not available)
2/3 cup cream cheese or cooking cream (or you can use ricotta)
Salt & pepper to season
1 cup feta cheese
¾ cup grated cheese (optional)
Carefully cut your spaghetti squash in half lengthwise. The shell can become very hard so always use a well sharpened knife and ensure your squash is on a damp cloth or surface where it won’t slip as you cut. Use a spoon to scoop out the seeds. Rub the insides with a little olive oil (and I like to then sprinkle with Boom spice rub for extra flavour). Place on a baking tray cut side down and bake for 40 mins until tender (depending on the size of your squash) in a moderate-hot oven 180-200oC. When cool enough to handle fluff the inside with a fork and you will get spaghetti like strands. Leave in shell.
In a pan heat a little more olive oil over a medium heat. Add chopped garlic and stir for a minute until softened, then add spinach and cook until wilted. Drain any excess liquid then stir in cooking cream, stir and season to taste. Place spinach mixture into your squash halves.
Top with crumbled feta and place back in the oven for 10 mins. Sprinkle with grated cheese if desired and bake until golden. Sprinkle with toasted pine nuts and a little fresh thyme if you have it to serve.
You can add your own additions such as mushrooms, bacon, sundried tomatoes as you wish.
Guess the number of ingredients available from the market. For double entry name the stalls that sell them and go into the draw to win a $20 market voucher.
Email your entry to email@example.com or hand your entry in at the community stall. Entries close Monday 10 August, and the winner will be contacted Wednesday. So don’t forget to give us your email and phone number to get in touch.