It was lovely to see the sun out last Sunday, and so many people supporting our producers.
After a full week back to school for the kids, getting a good wholesome diet into family meals will make a big difference to winter immunity and nourishing growing brains. This Sunday could be your ideal time to stock up on wholesome less travelled produce for a winter diet high in local produce.
Read more news directly from our stallholders below.
See you Sunday, rain or shine, from 9 til noon at A&P Showgrounds.
From our stallholders
Rain or shine I will be at the market with the tasty and healthy German style rye sourdough bread and the more French style sourdough country loaf, wheat free adventure bread, superseeded multigrain, Cinnamon snails, sour cherry pie, Linzer Torte, chia seed crackers, sourdough crackers, breadsticks and coconut Pani Popos
See you soon, Annette
Heritage Bakery and HiFi Breads
Just to let the Heritage and HiFi Bread followers know that we now have whole meal HiFi Bread available as well as the standard white. This is a blend of HiFi Flour with Whole meal flour so the fibre content is even higher at close to 8%. The bulk of it is Resistant Starch so it doesn’t convert to sugar and feeds the good bugs in our gut and is great for Diabetics and all the Inflammatory bowel disorders. Just remember to drink plenty of water with it.
Harvest finished for Isobel Olives in June and the season’s oil is now settling in stainless steel tanks (fustis) with a layer of argon on top of the oil to prevent oxidation.
I will be back this Sunday with the new oil (olio nuovo) which is Robust and the best to buy and use quickly – fresh is best. Come and taste the oils and decide what you like. If you like a strong flavoured oil this season’s oil is for you. For those that prefer a milder flavour then Koroneiki is a lovely choice. Remember to bring your bottle for a refill.
Golden Mile Produce
Thank you to everyone that tasted our new product last Sunday. It’s Golden Mile Produce strawberries jam packed into a jar! Great for that out-of-season strawberry fix! Goes great on freshly baked scones (but does the jam go first with cream on-top or should the jam go on-top of the cream? It’s an age-old debate! Delicious slathered on hot toasted crumpets too. How do we keep it looking so gorgeously bright red? It’s optimum picked ripe strawberries, snap frozen and then we chill the packed jars straight away!
The wasabi cress and water cress was a sell-out so will have lots more this Sunday along with lettuces, tatsoi, wong bok, pak choy and joy choy. Just because it’s winter doesn’t mean you have to miss out on your greens fix! See you Sunday.
SOUP OF THE DAY – “Welsh Leek and Potato”
Why “Welsh Leek” people ask. Leeks are the national emblem of Wales and are proudly sported on their clothing every St David’s Day, on 1st March. Also on this day the Leek is worn in the cap badges of every soldier in every Welsh Regiment.
In early times it is said that by placing a Leek under the pillow at night, young maidens could see the features of their future husbands.
Join us today for a hot cup of this delicious Welsh soup.
SharpAs Tool Tips
A very common tool in use now in the kitchen is the stick blender. Over time the blades on these need sharpening to bring the performance back. A sharp blade makes the work effort on the motor a lot less and will extend the life of the blender.
It’s been a busy time in the garden getting ready for the burst of springtime activity. It’s a good time now to do some maintenance on your tools so they are nice and sharp, oiled and cleaned for the coming spring. If it’s got an edge to sharpen or repair see me at the Farmers’ Market.
Recipe of the week
Pineapple chunks with ice cream and olive oil brought to you by Isobel Olives
Recipe for a simple dessert. Cut a pineapple into chunks and place in bowls. Place a scoop of ice cream on top, sprinkle with a little salt and drizzle olive oil on top. Be surprised with the lovely blend of flavours in this simple dessert.
What’s cooking in the kitchen
Lynn, our market manager cooked up noodles, very easy and quick for a weekday dinner.
chilli, garlic, shallots – Golden Mile Produce
your choice veggies
pork mince – Long Acre Farm ( optional)
Sauté off your chilli, garlic, shallot, and your choice of veggies. This this time of year pumpkin, broccoli, mushrooms, leek, fennel bulb are lovely and in season.
Prepare your noodles. Make the sauce by mixing together 1/3 cup black bean sauce (for vegetarian), or oyster sauce, 1 tsp sesame oil, 3 tablespoon stock, 2 tablespoon soya sauce. Once combined add to your veggies and meat if using. Give a short cook until the veggies are soft.
Toss with your noodles and sprinkle with herbs. Fresh coriander is an extra nice touch.Kind regards, Lynn
mā te wā.
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