How good was it to have the picnic tables back in the market arena? Boom back from making harvest meals, serving up al fresco brunch along with Gourmet Deli, Pedro and the Swiss Butcher in the Easter Sunshine? How lovely to bring back the atmosphere of “yesteryear”, able to sit and enjoy food and coffee with friends and family.
To quote Margaret from Traditional Country Preserves:
“People were excited to finally taste products again so they could choose something that the whole group would enjoy. Lovely to be able to discuss what they wanted to match my products with. Also to suggest other stallholders products that would go well with them.”Margaret, Traditional Country Preserves
With another long weekend and sunny days forecast for the weekend, the outdoors call again. Garden activities will be just as popular before the soil and air temperatures drop. Our stall holders have plenty of inspiration for another picnic in the brilliant Marlborough outdoors, Easy lunches and dinners from the farm gate for your dinner plate.
Make yourself a gourmet burger with fresh farmers’ market produce and The Swiss Butcher’s juicy beef burger patties. Great for the BBQ and for picnics. Or the pizza, recipe shared by market manager Lynn below.
Last week all our fresh veggie supplies had the full range of vegetables available including capsicum, eggplant, courgettes, gherkins, lettuce, shanghai pak choi, onions, garlic, and shallots. There were freshly harvested spaghetti squash, carrots, root vegetables, cucumbers, tomatoes, leek, purple and white cauliflower, broccoli, cabbage, salsify and a lot more.
On the fruit side this season’s limes juiciness is unbeatable. Pedro told me they are his go to for his Margaritas.
Find organic feijoas at Windsong, and apples, plums and quinces at Frut4U.
For those thinking pickles and relishes, there’s plenty to chose from. Start with pickled onions, garlic sauce and our own Golden Mile strawberry conserve, work your way over to Traditional Country Preserves, Three Cats and Rood Food for more goodness.
A Soup tasting is happening at Home.made kiwi this week.
Come for a browse to see what you can find from the farm gate for your lunch and dinner plate at the market.
Covid-19 update: Masks are no longer compulsory, but with Omicron still making the circles in our community, you are encouraged to wear one.
We’re open every Sunday, come rain or shine.
See you once gates open, from 8.45am.
Stallholder of the week: Euan from Verve Flowers
At first we were not interested in flower farming
Ask Euan his favourite flower? He promptly responds “Dahlia”.
“I love the synergy, the structure of it.”Euran MacKeller
Admiring structure is perhaps not surprising since Euan MacKeller spent the last 30 years as a commercial architect, designing grand scale familiar buildings.
The organic flower farmer has designed buildings for AUT Business School, Auckland City Hospital, Burwood Hospital in Christchurch and Muriwai Surf Life Saving club to name a few.
Towards the end of 2020, Euan and wife Nicola Smith traded the bustle of the Auckland city for the serene Marlborough countryside, continuing to practice architecture, while learning flower farming on the side.
After continuing his day job by distance for 16 months, he most recently finished with his Auckland firm, and announced matter of factly that he is now “a fulltime flower farmer, and a part time architect”.
Euan and Nicola looked around the country before deciding on Marlborough. “Blenheim suited us – the landscape is absolutely beautiful,” Euan says.
“We fell in love with the Wairau Valley property and at first we were not interested in the flower farm itself.”
“I always had a dream of growing truffles; the flower farm was an accident.”
However, the pair gave it a go and attend the Marlborough Farmers’ Market regularly with their wide variety of seasonal organic blooms and foliage, offering their stunning fresh and dried flower arrangements.
Late autumn, there are still plenty of Dahlias on the farm, as well as chrysanthemums, and Cosmos growing, but as soon as first frost hits, Euan warns it will “wipe out the Dahlias”.
The plan is to add more dried flowers to their offerings as winter approaches so we can expect to see them for a little while longer.
From our stallholders
FRUT4U Lowes Orchard
The Cox Orange apples have finished for the season and this weekend will be the end of the Red Delicious apples and quinces. We will still have a wide range of apples and pears going forward. At the end of next month we should have some vine ripened kiwifruit.
We will still have Torwick plums for another couple of weeks. They’re red fleshed, suitable for eating, making jam and are rather delicious roasted with brown sugar and cinnamon.
This week on the orchard Andrew and the team are picking the first of the Pink Lady for export, the Splendours and Granny Smith for the market and completing a few other odd jobs. Sue has run away for a few days to visit their daughter and friends/family in Christchurch leaving Indy and Coby in charge!
The traditional Anzac biscuits were send to the troops in World War One initially.
Gourmet-deli honours those men.
The traditional Anzac biscuits send to the troops in World War One initially.
Gourmet-deli honours those men.
- Apple turnovers
- Feijoa and fig pastries with patisserie cream
- Italian patisserie cream horns
- Eccles cakes
WELSH LEEK & POTATO SOUP
People often ask me “Why WELSH Leek and Potato Soup”
Along with the Daffodil, Leeks are a National symbol of Wales. On St David’s day, 1st March, Patriotic welshmen and women across the world attach this strong-smelling member of the onion family to their clothing. The history of this can be traced back at least 700 years.
We will be offering tastings of this very popular soup on Sunday.
Also available our delicious Zucchini Pickle, a must with crackers and cheese.
See you on Sunday at the Market. Alys
SharpAs Tool Tips
I am frequently asked whether I sharpen secateurs. Yes I do. Pictured are some of the different secateurs and loppers that I am sharpening this week. It’s a busy time in the garden tidying up going into winter.
Keeping your gardening tools sharp and well maintained makes the work so much easier, and clean cuts means your plants can heal better. If you have any tools, utensils or knives that need sharpening bring them along to the market.
Lynn shares a pizza recipe topped with plenty of market goodness
“I don’t make pizza very often, but decided to using a different flour for the base and it was delicious. I used OO flour, which is a very soft wheat flour.
I also had some Panneer from Cranky Goat, a new product I believe.
Although Panneer is normally used in curries, I decided to try it on the pizza and it worked marvellously.
So after rolling out the base, and putting it on my pizza stone I topped it with homemade tomato puree (fresh tomatoes from several stalls at the market, panneer (Cranky Goat), capsicums (Dave’s spray free produce and Golden Mile Produce), shallots and garlic sauteed a little in olive oil, some left over pork (Long Acre Farm), my own green tomatoes and some parmesan (Viavio), and some tasty cheddar, topped with Marlborough sea salt (Community Stall) and black pepper.
You could also instead of the leftover pork, use sausages from Long Acre Farm, I have just discovered these and they are delicious, just the right balance of fat and meat, so they are meaty without being dry. They would make a great pizza, as the herbs used are perfect with tomato and cheese.”Lynn, market manager
mā te wā.
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