Oh gosh, we’ve had a lot of rain, and it has prompted some people to ask whether we will be open. The answer is of course Yes. With the long weekend over, more stallholders are back too.
It’s Valentines’ day this Monday. What sort of foodie treats does your Valentine enjoy? Maybe some chocolate from the information stall, or a bouquet of Verve flowers? Or will you surprise her with your baking (eggs would come in handy) or a lovely candle lit dinner made with ingredients purchased at the market? Whatever it is, we’d hope to be able to help you out.
The plums, early season pears and yellow flesh nectarines are ripe. They would make a lovely Valentines’ cake.
This week we go behind the scenes with one of our stallholders, share the benefits of kale, have a tip for you that keeps your tools in good shape, and Lynn shares her take on Moussaka with us. Check out the fruit special from the Lowes Orchard.
We’re open every Sunday, come rain or shine. See you once gates open, from 8.45am.
Our Mask Policy, effective from February recapped
See you Sunday from 8.45am onwards.
Stall of the week
Margaret, owner of the Gourmet Deli is passionate about straight up, honest, non-processed food, sharing experienced recipes, standing up for oneself and being a straight shooter.
Margaret McHugh has been coming to the Marlborough Farmers’ Market for 15 years.
Her Gourmet-deli offers homemade scotch eggs, pasties, pork pies , roasted strawberry short cake, the best brownie with no nuts but white chocolate along with GF, DF Vegetarian baking delights made from locally sourced ingredients.
“The personal contact with like-minded foodie people and sharing good robust food recipes and ideas with those willing to learn”, are two things Margaret loves most about working at the Marlborough Farmers’ Market.
This lifestyle was instilled in her as a child eating and cooking with real products not processed commercial rubbish. “I was over processed foods from supermarkets 25 years ago and started selling at Farmers’ Markets throughout #NewZealand”, she says.
The strangest job Margaret has had was feeding the 6th fleet in the Aegean Ocean and “being swamped by the sea, rescued to the J.F.Kennedy destroyer.”
In her spare time Margaret gets involved with sugar art, crochet, reading, making jams, pickles and chutney from scratch.
She also loves to make jewellery, and to teach cooking to those who wish to learn to help women help themselves.
Our new protective mask policy is still in place in the face of Omicron. No mask, no entry. For those who cannot wear a mask, but wish to purchase items from the market, we’ll have people take your order at the entrance.
From our stallholders
FRUT4U Lowes Orchard
This week we have lots of delicious yellow flesh nectarines and plums so we’re going to run a special. You can purchase these delights for only $5/kg!
See you Sunday
Kale, wonderful Kale. Not many people know that Kale is one of the world’s healthiest foods. Some of the benefits of taking Kale every day are, Vision Improvement, Inflammation Relief, Cardiovascular support, Bone Repair and Enhancement as well as Fatigue Removal. To make this wonderful vegetable easy to take we have dried it straight from the garden and powdered it.
Lemon Peel Powder is another great product full of health benefits, can be taken as a refreshing drink or used in baking.
See you Sunday at the Market Rain (I think it’s going to) or shine. Alys
SharpAs Tool Tips
When I sharpen hedge trimmers petrol or electric, I dismantle the blades and lubricate them during the sharpening process. What I have noticed through a variety of reasons, sometimes the cutter bar has been bent. To dismantle the cutter bar involves opening the gearbox to free the cutters for removal. When the bar has even a slight bend in it, it puts pressure on parts in the gearbox and can give earlier failure of parts. When using or storing your hedge cutters take care with the pressure you put on the cutter bar.
If you have these or any other tools or utensils that need sharpening, see me at the Farmers’ Market.
Natural Microgreens at the community stall
The early season pears are ready, and perfect for preserving or poaching with some local wine, rather nice on a cheese board too accompanied by freshly cracked walnuts. They are spray free.
Moussaka with Lynn, our market manager
With more and more fresh vegetables coming into season, I am making a lot of veggie dishes. The rain recently also affects how I want to eat. This week I would like to share my spin on Moussaka.
You will need 500g lamb mince (but pork from Long Acre Farm would be perfect also), 1 onion, 2 zucchini, mushrooms, chilli, garlic, 2 capsicums, tomatoes, tomato paste, vegetable stock, potatoes, 2 small tubs plain yoghurt, 2 egg yolks and some tasty cheese.
First boil the potatoes, cool and slice.
Sauté the garlic, chilli, onion, and capsicums in a little olive oil, add the mince and cook for 10 minutes. Add a good splash of red wine, chopped tomatoes (probably about 2-3), and 2 tablespoons of tomato paste. Season with a small piece of cinnamon, 1/4 tsp of ground allspice, 2 whole cloves, 1 tsp ground cumin, 1 bay leaf, salt and a good grind of black pepper. Leave to simmer to a thick sauce while you make the veggie layer.
Slice the zucchini in half, then thinly on the diagonal. Slice the mushrooms. In a hot pan with some Marlborough olive oil, add the zucchini and mushroom and lightly sauté to release their flavour. I season this with a teaspoon of vegetable stock powder (from Homemade.Kiwi) and salt and pepper.
Mix the yoghurt with 2 egg yolks and set aside.
Grate some cheese, you could use anything from feta to tasty even gouda.
Choose a deep lasagne dish, sprinkle breadcrumbs on the bottom of the dish, then a layer of half the meat, followed by half of the veggies, then a thin layer of potato, repeat the meat and veggie layers and top with a good layer of potato and cheese.
Cook in a moderate oven, covered, for about 15-20 mins. Remove from the oven and pour over the yoghurt sauce, some breadcrumbs and a little salt and pepper. Put back in the oven, uncovered, until the sauce is cooked and it is lightly browned. You can easily swap the mince for beans, for a vegetarian option.
Serve on its own or with a good bread and green salad.
mā te wā.
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