There will be a great variety of winter veggies and seasonal fruit back this weekend on what’s looking to be a dry and perhaps even slightly sunny morning.
Our hearts go out to all those who were affected by the floods. The unique event meant that we couldn’t run the market for the first time ever in its history.
This week however, we will be back, unless more rain forces another state of emergency for our region. We will post any changes on our website and on social media if required.
In the meantime, it will be business as usual, and we look forward to seeing you back at the market. We will do our best to order clear skies for Sunday.
Read more news directly from our stallholders below. If you’re not sure what to cook this week, our market manager Lynn may have some inspiration for you below too.
See you Sunday, rain or shine, from 9 til noon at A&P Showgrounds.
From our stallholders
FRUT4U Lowes Orchard
We hope all our wonderful customers have weathered last weeks storm and haven’t suffered too much damage to property We were very fortunate to have only had a few water logged areas around the orchard and it has meant a few days we have been unable to continue on with the pruning of the apple trees – a job that cannot be done in wet weather as it can spread infection in the trees.
We have the same delicious apples, pears and kiwifruit available and our range of apple juice which is tasting exceptional this season. All the fruit for the juice was left to fully tree ripen and has created a delicious tasting beverage, either hot or cold!
Come and see us this Sunday to stock back up after the market not being able to operate last weekend.
Andrew & Sue
Golden Mile Produce
Golden Mile Produce is back this week with some wonderful fresh produce and products to put some crunch and sparkle in your winter!
We have our beautiful winter lettuce, pack choy, tatsoi, joy choy, watercress and zingy wasabi cress (a little goes a long way to put some great kick in your salad, sandwich or soup!). And after last weekend’s weather blip we have our new product for everyone who loves our strawberries. We’ve packed them in a jar for your out of season fix! Delicious with piping hot crumpets or fresh pancakes. What more could you want to start a winters day with? You will recognise the label because it’s the same as our strawberry banner. Come along and taste this Sunday morning.
Greens at the Community Stall
After taking a winter break, we will have Sigrun’s spray free greens back at the stall. Come and find the following nourishing greens at our stall: Miners Lettuce, crisp and lemon sweet, even the kids enjoy this winter lettuce and colourful Swiss Chard.
Recipe of the week
This week Lynn shares her recipes for Warm Pumpkin and Sprout Salad and delicious Lime Meringue Pie.
Warm Pumpkin and Sprout Salad
- Pumpkin – Spudz n Greens or Field Fresh
- Shallots, garlic – Golden Mile Produce
- Olive oil, balsamic vinegar, Marlborough sea salt- Community Stall
- Sprouts – Marlborough Microgreens
- Feta Cheese – Cranky Goat
“For the salad roast some chopped garlic, chilli, shallot and cubed pumpkin. You can give it a drizzle of olive oil and balsamic vinegar and season it with salt and pepper. Put some peas on to boil. The minute they come to the boil turn off and drain. Combine the roasted veggies with the peas, sprouts, some feta cheese in the roasting pan and serve immediately.
Lime Meringue Pie
The limes from Limrose are deliciously juices and fragrant.
- Limes- Limrose
- Eggs – Koromiko Free Range Eggs
“Line a pie dish with some sweet short pastry and blind bake. Make some lime curd.
I made some by beating 5 egg yolks and 90g of sugar in a good saucepan until pale. Add 60mls of lime juice, 30ml of orange juice and zest of one lime. Have 110g of butter cubed prepared.
Stir the mixture on a low to medium heat to dissolve the sugar and gently cook the egg. Don’t stop mixing or you will end up with scrambled egg.
Whisk in the butter one cube at a time and continue to cook, but do not let it boil. Keep stirring until the mixture coats the back of a spoon and is thick enough to leave a trail when you draw a spoon through.
Remove from heat and transfer to a bowl to stop it cooking and put the mixture aside.
Make a meringue by beating the egg whites, adding gradually about a half cup of sugar and 1 tsp of vanilla extract. When the meringue is forming peaks set it aside.
Assemble the pie by adding the curd to the cooked base and top with meringue. Cook in 160c oven until the pie gives a soft wobble, about 20mins and the top is golden brown. Set aside to cool, then refrigerate until firm.
Serve with cream or ice-cream.
mā te wā.
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