Surprisingly maybe, even in winter, the Farmers’ Market vegetable stalls are laden with produce. It’s amazing what local bounty there is. Leek, Wasabi cress, pumpkin and squash, giant cauliflowers and broccolis, Swiss Chard, winter salad ingredients, to name a few. Especially the salad ingredients thrive in the rain. So much rain overnight, but, on Sunday, the rain will hold off until the afternoon. Yes, the rain will hold off until afternoon.
Steph from the Sausage Press Deli has her kids organised, so there is nothing standing between her and her visit to the Marlborough Farmers’ Market. Have you tried their hand-crafted smallgoods yet? Miles and Steph introduce themselves and their business to you below.
This week we also say hello to Ron from Sharp As.
Ron’s a familiar face here at the Marlborough Farmers’ Market. For the last four years Ron has been opening up his stall “Sharp As” come rain or shine. He loves the social aspect of the market and the people he gets to meet. “It’s funny really, lots of the woman drop their husbands off here and we get to chat about hunting and well of course knives.” Ron has a handy tool tip for you in the newsletter every week without fail.
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
The Sausage Press Deli Co.
The business takes its name from the Antique Sausage Press Miles inherited from his parents.
Run by Miles and Steph Drewery from their Lifestyle block on Neudorf Road in Upper Moutere, where they have a kitchen from which they produce cured, smoked small goods. “We believe in great quality local produce supplied at a reasonable price from ethically sourced ingredients”.
All products are made in small batches for the local market, restaurants, wineries and Deli style shops.
All Products are free from artificial preservatives (nitrates) and fillers like Gluten, using free range meat and local produce.
Pop a long for a sample and try these delicious foods this Sunday
We now have fresh comb honey. Both rounds and squares.
We also still have a few 2 kg pots at $20.00 both multi and creamed. Don’t miss out.
Chickweed from the Community Stall
You may think of Chickweed as, uh, a weed. But Sigrun grows it in her nutrient rich soils, and recommends it as a salad ingredient, in green winter soups, and in pesto.
Chickweed has a delicious, fresh taste and is high in minerals and vitamins. Consumed in salads or made fresh into a tea, glycerite, tincture, succus (expressed juice), its demulcent properties soothe the digestive system, kidneys, bladder, urinary tract, sore throat, lungs and bowels. Chickweed helps the body absorb nutrients better. To read more direct from its source, click here.
A common tool in use now is the chipper for making garden mulch. There are different designs for chipper blades. They all benefit from being kept sharp . Once blades chip or become blunt then the cutting edge deteriorates rapidly, meaning a lot more has to be ground off to repair.
The same applies for electric planers that many have in their workshops for preparing frames, bee keeping for example. If you have any of these or any other tools, bring them along to the Farmers’ Market or just come along to chat about them.
Recipe of the week: Chickweed Pesto
It’s a tasty way to get more greens on the plate, and tastes delicious with most meats, veggies, and topped on soups. Although many people think of pesto as containing basil, pesto can be made with any green herbs. Most of the ingredients are available from the market. This pesto is dairy free. Enjoy. Sigrun
- A cup of greens, for example half parsley and half chickweed
- ¼ cup of nuts (you can use walnuts, hazelnuts or pine nuts, all avail from the market)
- 1 to 2 clove of garlic
- Olive oil and lemon juice to taste
- Salt and pepper to taste
Put all ingredients in a blender and blitz until the desired consistency and taste is achieved.
mā te wā.
PS Do you have a friend who would benefit from being on our mailing list? Please forward this newsletter to them with an invite to join our mailing list.