The variety of fresh produce at this time of the year is ah-mazing. From stone fruit to raspberries, strawberries to broccoli, cauliflower, pumpkins, carrots, and leeks, there is plenty of variety to create scrumptious dishes from market produce. We look forward to sharing the spoils with you this Sunday, and yes, we will be open Easter Sunday too.

As part of the National Farmers’ Market week market manager Lynn and promotions manager Sigrun have been eating from the market where possible, showcasing a few of their recipes below in this issue.

You can join in the fun by sending us your recipes that include Farmers’ Market produce. Every entry is in the draw to win a Farmers’ Market bag and voucher. You can email your recipe, DM us on Facebook or submit them to the Info stall on Sunday 28 March.

enjoying the spoils of participating in the passport competition

For more inspiration, check out more recipes, available from the community stall.

See you Sunday, rain or shine, from 9 til noon at A&P Showgrounds.

From our stallholders

Gourmet Deli

Here’s a gourmet deli taster for Sunday

  • The ever-popular scotch eggs – a Koromiko egg coated in rolled oats, cheddar, parmesan and cornflakes, oven baked.
  • Vegan Date scones, no dairy, no sugar, no eggs
  • Cheese and blue cheese scones



Harwoods Raspberries at the marlborough farmers' market

Autumn Raspberries crop in full swing. Come and see Dave and granddaughter Maddy for your weekly raspberry fix. Now at our new permanent location on the Maxwell Rd side of the Farmers’ market – where Purple patch used to be. Spray free and freshly picked, top quality grown by Harwoods Produce at Renwick Top Quality Top Flavour Top service Top taste growing and selling since 1968.


Pedros Empanadas

Pedro will have fresh gluten free Empanadas this Sunday. Chicken, Spicy Beef, Roasted Pumpkin and caramelized onions.

Thanks Pedro.

Drop the BEET

Drop the BEET juice will be offering up an array of delicious and nutritious juices this Sunday. They are a perfect way to increase your intake of fruit and vegetables and build up that immunity as we go into winter.  All natural- no added sugar, colouring, or flavours- just real, raw, fresh cold-pressed produce including carrots, orange, lemon, beetroot, ginger, cucumber, turmeric, and more. This week’s menu will include Green Goodness, Energiser, Sunshine, Pure Apple, Tropical Summer, as well as Wellness Shots. Come visit us at our trailer for all the juicy goodness!


Sharpas tool tips

Powered saw tools have become very popular for cutting wood when doing maintenance and construction of frames etc around your garden and other areas. These can all be sharpened whether they are tungsten tipped or hardened steel blades. Instead of sending all the blades in the picture to the tip they are being sharpened. You can get 3 sharpens or more out of each blade. This can be a substantial saving. On tungsten tipped blades sometimes the sawdust sticks to the side of the tooth. This restricts the easy flow of sawdust away from the blade creating heating and reduces the life of the bade. Its best for job and blade if the sticking sawdust is removed.

cheers Ron

What Cooking this Week

Sprout salad by Lynn

For the sprout salad, Marlborough microgreens are fantastic, and they keep for nearly a week, unlike a lot of others. These microgreens are colourful, nutritious and sturdy.  I simply mixed a pack of microgreens with some grated carrot, tomato, cucumber, you could also add sunflower seeds and egg.  Then toss with a good mayonnaise, either bought or homemade from koromiko eggs and any Marlborough olive to your taste. Don’t be too heavy on other ingredients or mayo, so the sprouts are the main event.

Easy fruit salad by Lynn

I also made an easy fruit salad with rock melon (Golden Mile Produce), and raspberries (Dave Harwood), mixed in just 30mls of cherry juice (Eden Orchards, available from the community stall), really super colourful and great tasting.

Coleslaw with aioli by Sigrun

Heading to a BBQ, I made a coleslaw salad by grating a quarter cabbage and 2 carrots (all from Spudz n Greens), toasted Pinoli Pine nuts (from the community stall). For the dressing I made an aioli with 2 egg yoks (Koromiko Free range Eggs). Stir the egg yoks, then slowly drizzle in olive oil (Isobel Olive Oil) while stirring, until the mixture reaches the desired thickness. Add crushed garlic, grated zest of a lemon or lime (Limrose) and season to taste with Marlborough sea salt (community stall). I added some extra coriander leaf for flavour.

Send us your recipe, or hand it in to the community stall. All entries received by the end of Sunday go into the draw to win a Farmers’ Market bag and voucher.

Any questions or requests please contact us at admin@marlboroughfarmersmarket.co.nz

Buon Appetito. Kind regards, Lynn and Sigrun

mā te wā.

See you Sunday from 9 til noon, unless you are unwell. If you haven’t already, we invite you to follow us on FaceBook and Instagram.

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