It’s National Farmers Market Week from Sunday.
This nationwide celebration is to highlight the importance of Farmers’ Markets in our communities. Over the past year the pandemic made it clear that local food systems with short supply chains are important and farmers’ markets play a vital role in keeping our community connected and fed.
We would like to thank our amazing team of Market stall holders, Market volunteers (including our committee, market staff and you our customers and community. Thank you!
Celebrating figs this week with two stallholders included in our thirty-five local producers who will serve you up locally grown produce and added value products. We highlight one of our fig growers, and have a lovely recipe from the other in this issue.
Our coffee carts and food trucks are serving up treats for hungry bellies and easy lunch additions. Once again a kind reminder that we ask you to eat outside the retail arena, as with the Covid mandate, the market’s retail classification means that area is for retail only. This also helps you you’re your mask on at all times. Vaccinated or not Anyone can enter, and shop until they drop. Please see our full mask policy at the bottom of this email. It serves to keep everyone safe, and to reduce the compliance work for our many voluntary staff.
We’re open every Sunday, come rain or shine.
See you once gates open, from 8.45am.
Fun Facts with Stallholder Kathy Sowman of Mangarua Figs
Q: How long have you been down at the Marlborough Farmers’ Market,?
A: Two seasons
Q: What products does Mangarua Figs offer?
A: Fresh Figs
Q: What do you love most about working at the Marlborough Farmers’ Market?
A: Meeting new people and chatting about what we do.
Q: What made you decide to choose this lifestyle?
A: We love working outdoors and with Mother Nature
Q: What is the strangest job you’ve had?
A: Not strange, but before figs and kids I was a full-time winemaker
Q: What are you passionate about?
A: Good food and wine produced sustainably
Q: Do you have any hobbies, or are you involved in any local groups?
A: Love fermenting and pickling all kinds of food and also love to forage for fungi when time permits
We are back with our Autumn figs this week, come and say hi. We’re at the Northern end between Three Cats and Helen’s Garden Plants.
From our stallholders
Golden Queen Peaches
We have beautiful Golden Queen Peaches available at the market this Sunday! Fabulous tasting, juicy perfect for eating or make some time to put some down for winter…in jars or in the freezer!
See Andrew and Heather at FRUT4U Lowes Orchard stall.
I’m asked many times where I get all my veggies from, they mostly come from my own garden (see photo).
This is a small section of my vegetable garden with stock ready for the dehydrators. New plantings for winter drying are in the top garden (not shown in photo).
I grow Marigolds to help keep bugs away, which is very successful and in line with my organic values.
See you at the Market. Alys
Will be back with more beautiful, tree ripened figs, located next to Peter the Swiss Butcher.
Please check out two yummy fig recipe below – one savoury, the other sweet and decadent.
Many thanks, Christine Smith
Meet our Soft Goat cheese:
Our lovely soft curd is so versatile it can be used for sweet or savory dishes.
Try it on pizza, bake with it, whip it for deserts …amazing with Figs the list is endless.
We have 4 varieties available
- Soft goat cheese
- Smoked soft goat cheese (Cold smoked in applewood)
- Provencal-mixed herbs and garlic soft
- Chilli and garlic soft goat cheese
SharpAs Tool Tip
A popular utensil / tool around the house and workshop are multipurpose scissors. There are many brands and costs. The three in the picture are Wolf scissors (red) Tullen (blue) and an unbranded black pair. The more rigid the blades are, the better the performance.
Tullen was very common around New Zealand coming on the market in 1971. I find them the best of the three.
The blades are good and ridgid. The handle is spring loaded so they open by themselves so you do not need to put your fingers into handle loops, and have with stainless steel blades. A New Zealand owned company.
So if you are looking for a pair of multipurpose scissors, these are well worth considering. If you have anything needing sharpening come and see me at the market or contact me by phone or email.
Recipe of the week
This recipe is shared with us by Christine Smith of Daltian Figs.
Christine says, “this is a simple but savoury one I like to use a lot”.
- A dozen smallish figs: the small lime green Robin fig is good.
- Soft cheese, preferably a blue cheese.
- Cut the figs in half. Put a slice of cheese on the cut side of each piece. Put under the grill until the cheese begins to melt. Remove and serve.
Christine says “this is a somewhat decadent recipe, given to me by my friend Marily Welsh”.
- 9 fresh figs
- 90 grams unsalted butter- or salted
- 3/4 cup soft brown sugar
- Cream or ice cream – or both
Preheat the grill to 200 degrees C
Melt the butter and sugar together in a heavy- based saucepan, stirring continuously until the sugar has dissolved into the butter. Cut the figs in half. Brush a small amount of the sauce onto the figs and grill for about 3 minutes until the tops of the figs are nicely caramelised.
Serve 3 halves per person (or more) with the rest of the sauce poured around the figs and a dollop of cream or ice cream.
I added some cream to the sauce before serving and brought to the boil for a minute or so. It was delicious.
This is very quick and easy but not very healthy!
Covid Update at Red, Phase 3
recapping our Mask Policy, effective from February
Our protective mask policy in the face of Omicron means: 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.
mā te wā.
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