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The market was abuzz last Sunday. Great weather and the holidays are certainly adding their magic to the mix.

We welcome back Devon, The Mushroom Co, Le Posh, but sadly we won’t have Pedro, or Frut4U with us on Sunday. Aftewr Sunday Feast is taking a break from the market for a while, we wish them well with the busy wedding season. We also wish the Sausage Press Deli well, who can’t make it over during the summer months, but look forward to Steph returning in autumn.

Rain during flowering in the top of the South made it tricky for the bees and fruit trees. Luckily, our growers have a mix of varieties, which counters the effect of weather a little. So grab the local fruit while you can.

I had my first beans for the season and am enjoying the courgettes and giant broccoli. There is so much wonderful variety in the veggie department at the market. A great selection to make summer cooking a real pleasure.

Make sure you read all the way to the end of this newsletter, to catch Lynn’s delicious hazelnut cherry/berry tart recipe.

Staff Wanted

Our lovely Ethan is leaving us for university.

We are looking for a strong young person to help us set up and manage the traffic. They need to be fit and strong, can follow instructions and show initiative. We need their help to set up and break down the market on a Sunday, then do traffic patrol during market hours. The hours are approximately 6.30 – 7am until 12.30 -1pm, starting mid-February.

Orange Traffic Light Update

We’re still in Orange, so scan in, stick to social distancing, and smile behind your mask. No need to show your vaccination pass, as we are operating just like supermarkets do. On the flip side, that means no eating or drinking in the market arena, but you can do so outside, still enjoying the busker and environment.

Thank you for your understanding and cooperation.

Lost and Found

A reminder that if you have lost an item, please come to the community stall or email us, as we have quite a few items for recovery.

See you Sunday from 8.45am onwards.

From our Stallholders

The Gourmet-Deli – the real McHugh

Danish pastry breakfast selection

On the menu this Sunday:

  • Breakfast Danish selection for breakfasts.
  • Middle eastern flavours in pork meat ball stuffed courgettes.
  • The cooked courgette boats
Courgette Boats

Plus the real McHugh “ lifestyle cook book 700 recipes. Every recipe done for the Farmers’ market at one time during my 14 years.

Sausage rolls, beef pasties, chocolate brownie, bread and butter pudding, date scones vegetable frittata, spinach and feta pie just to bake a few…

See you on Sunday, Margaret

Peter The Swiss Butcher

I’ve got exciting new products for the summer season.

  • Bratwurst 
  • Swiss cheese griller
  • Burger paddy’s

Come see me also for European cured meats, salami and chicken pate.

Peter

SharpAs Tool Tips

A customer recently bought a brand-new edger. It’s cutting edge was rounded. When buying new for safety sometimes the edges of the tools are deliberately blunt, and need sharpening.

If you have any tools with an edge that needs sharpening bring them along to the Farmers’ Market and see me.

Cheers, Ron

What’s cooking in the kitchen

Lynn made a fruit tart and recommends any berry for this recipe.

Hazelnut Cherry Tart

I had some cherries that had kept really well from Christmas, and I wanted to make a Cherry Tart; you can use blueberries or any berry will work, and with the addition of hazelnuts the tart entered another dimension.

You can use shop-bought pastry or make your own.

For the pastry

1 1/2 cup plain flour

100g butter

2-3 tbsp iced water

Place flour in a large bowl, add cubed butter and rub in until the mixture resembles fine breadcrumbs. Add the water and mix with a knife until it starts to come together. You can cheat and use a food processor but be very careful not to over mix it. Roll out your pastry and chill it for 20 mins. Heat the oven to 160°C fan and blind bake for 15 mins, then remove the blind baking beans and bake until the bottom is cooked.

For the filling

100 g butter

1/2 cup sugar

1tsp vanilla extract

2 eggs

100g ground hazelnuts from Nutt Ranch

1/3 cup plain flour

500g pitted cherries, or blueberries or strawberries or raspberries

Beat the butter and sugar until light and creamy, then beat a bit more. Beat in the vanilla, and eggs one at a time, beating well between each addition.

Gently fold in the flour and hazelnuts, spread onto your tart base, and arrange your fruit on top. Bake for about 30 mins, until set and golden brown.

Cool, dust with icing sugar and serve with cream or ice-cream.

The hazelnuts are really the hero of this dish, I can’t emphasise enough this tart will not be the same if using supermarket hazelnuts. Use fresh homegrown hazelnuts from Nutt Ranch, their flavour comes through and the consistency melts in your mouth. Matched with berry fruit is truly delicious.

Enjoy, Lynn

mā te wā.

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