Public holidays, NZ Cheese month and time to prepare for, dare we say it, Christmas

The first of two long weekends marks also the last two left of October Cheese month – a promotion designed to encourage cheese lovers of Aotearoa to try a new NZ made cheese.

Cranky Goat invites you to explore two additional new cheeses at their stall that you may not have seen before. See more below.

While the Christmas bells are not quite ringing, having a think about Christmas now can reduce stress levels later. There not being a Mistletoe market or Garden Marlborough fete this year, we hope you will find inspiration with our stallholders, and give the gift that feeds you this year. Traditional Country Preserves is known for special gift baskets, and to get your bespoke basket to its destination on time, orders are open now.

Labour weekend is traditionally the time to plant out the first seedlings. Helen’s Garden Plants are back this season with a wonderful array of veggie and flowering plants. Pedros and Drop the BEET are back also.

Soon the days will get warmer, making salads and BBQ more attractive. Check out Lynn’s salad made with strawberries, pine nuts and other market produce.

Remember once again to bring your mask to wear as you enter the spread-out market arena at the A&P park, through the pedestrian entrance, where we need you to scan in.

See you once the gates open from 8.45am onwards.

From our Stallholders

Cranky Goat

Cheese Month Specials Continue

This week we have some special guest cheeses from our lovely friends in Upper Moutere – Thorvald and Little River

Introducing Curado


This trophy winning Sheep Milk cheese is stunningly smooth in texture, sweet and nutty with definite caramel note and slightly grassy finish.

Tasman Blue

This striking orange cheese makes a real statement on a platter. The colour comes from a South American seed called Annato which has been used in cheesemaking for 100’s of years. This mid-strength blue has a firm, almost cheddar like texture.

Regards, Hellene Lamb


Pedro is back at the market this Sunday with his yummy Empanadas 

Traditional Country Preserves


With the Mistletoe market cancelled, I will have extra baskets and gifts on my stall, but it is time to order any special baskets for they can be ready for you in plenty of time especially if they need to go outside Blenheim.

Discounts for orders of multiple baskets.

See you at the Farmers’ Market Sunday, kKind regards Margaret

Isobel Olives

Our gold awarded 2021 extra virgin olive oil is a premium oil for dipping, dressing and finishing foods. This week it’s available at the market.

Also available – yummy, brined olives from the June harvest. Hand-picked and water cured, they come in 300 ml and 1 litre jars sealed with a layer of olive oil. These are large plump Spanish queen variety and full of flavour.

Don’t forget to bring your clean empty wine bottles to fill your own – a medium blend good for general purpose use.

With summer close, it is time to protect your skin from dryness and sun damage. Healing balm, made with our oil and other valuable ingredients will moisturize, soothe and heal. Recommended for gardeners, famers and anyone needing effective skin care

See you Sunday, Chris


homemade kiwi dehydrated beetroot strips

The health benefits of Beetroot.

Beetroots are packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties. They include Folate, a vitamin that helps keep your blood vessels healthy – and potassium to help protect your heart.

We have dried our beets and turned them into delicious and edible shoestring chips. Come to the Market on Sunday and try for yourself.

See you there, Alys

Snailhouse Bakery

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, probiotic red and white sauerkraut  and so much more.

See you there, Annette 

SharpAs Tool tips 

With Spring comes vigorous growth. One of the popular tools keeping your garden under control is the powered Hedge Trimmer. Trimmer cutter bars are in sliding contact with each other and if allowed to run dry can cause damage. Some of the Trimmers I have cleaned and sharpened, are coming in with a slightly bent cutter bar. Even a very light bend in the bar can result in very high wear on the blades. So it’s best not to put too much pressure on the cutter bar. If you have one of these or any other tool that needs sharpening come and see me at the Farmers’ Market.

Cheers Ron

In the kitchen with Lynn, our market manager

With summer trying to break through, salads are becoming more desirable. My market purchases last week included strawberries, tatsoi (Golden Mile Produce), microgreens (Marlborough Microgreens), chick weed (Community Stall), pine nuts (Community Stall), eggs (Koromiko).

Hard boil the eggs, and roughly chop, dry fry the pine nuts and cool. Slice strawberries lengthwise. Mix all together for a vibrant fresh protein filled salad. I finished this off with a dressing made from Balsamic vinegar and a good olive oil (Community Stall, Isobel), whisk together the oil and vinegar until it becomes thick, drizzle over and enjoy.

Some of you may turn your nose up at chick weed, but this is really nice added to salads. If the stalks are long, I remove them as they can be a little bitter. Chick weed is one of the few plants that has iron present, and also the right amount of copper so your body can assimilate the iron. Many foods that we think are high in iron, don’t have copper present so we don’t get the iron.

I served this with a steak (choose any protein you like) and my favourite Agria potatoes from Spudz n Greens. The potatoes I peeled and sliced into about 1/4 centimeter slices. Keep them together and place in an oven dish, then slightly press to just lean the slices but not completely separate them. Brush them generously with melted butter or olive oil, season with salt and pepper and bake until soft, crispy and golden.

Kind regards, Lynn Stuthridge

We’re still in Level 2. Here’s a quick recap, and with that said, see you Sunday

  • Sign in at the Entrance (from 8.45am, gates are locked prior)
  • Wear a Face covering – unless 12 years of age or under.
  • Maintain Social Distancing
  • Only handle stall produce that you plan to purchase
  • If unwell, please stay home

mā te wā.

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