Fantastic news! Feast Merchants are back this Sunday. Check out what they will be serving later in this newsletter.

Spudz n Greens cauliflower

We have plenty of fresh veggies in supply – best in town in fact. You can taste the Marlborough sunshine. We’ve included a lovely dinner recipe for you in this newsletter, serving up stir fried local market produce.

Nutt Ranch Hazelnuts

We’re delighted to have the Nutt Ranch team back too with their full range of Hazelnut products. Have you tried the praline sauce? Something perhaps to keep in mind for mum next week?

Jennie Crum of Windsong Orchard at last week’s market

The organic feijoas seem bigger than ever, served by the always cheerful Jennie Crum, and the apples come picked straight of the tree at this time of the year.

Heaven’s Scent heritage spray free apples

Do try Heaven’s Scent’s spray free varieties, available from the community stall. Their fragrance is heavenly. The size just right for the school snack box.

Come for a browse to see what you can find from the farm gate for your lunch and dinner plate (and for mothers day) 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.

From our stallholders

Feast Merchants

We are back this weekend with

  • Smoked brisket sandwiches
  • Cranky goat haloumi sandwiches
  • Waffles
  • Cheese scones

Cheers Fran and Rory

Pedros Empanadas

Pedro will have his yummy empanadas this Sunday. Come try my lovely flavours.


SnailHouse Bakery

Hello bread lovers,

Rain or shine I will be at the market with the tasty and healthy German style rye sourdough bread and the French style sourdough country loaf, wheat free adventure bread, superseeded multigrain, cinnamon snails, sour cherry pie, Linzer Torte, chia seed crackers, cookies, breadsticks and coconut Pani Popos, probiotic red and white sauerkraut and so much more! A batch of vegan cinnamon scrolls will tantalize the breakfast crowd as well!


Heavens Scent

The last of the popular spray free Liberty apples will be at the market. They originated from the US in the 1970s. Crisp, juicy, white fleshed. People often wait for these and the kids like to take them to school too.

SharpAs Tool Tips

There are many tools hidden away in corners that are regarded as no longer useable. A pair of old scissors that were in poor rusted condition were brought in to see if they could be reconditioned. See before and after photos.

Under the rust many high value tools, like these, hide. With some buffing and sharpening these scissors were bought back to life.

If you have any tools that need reconditioning, or any tools or utensils that need sharpening come and see me at the Redwood market on Saturday or the Marlborough Farmers’ market on Sunday or contact me on direct. Text is best due to workshop noise.

cheers Ron

Recipe of the week – spiced pork with heaps of stir-fried veggies

Spiced pork with heaps of stir-fried greens

Inspired by the BBC Good Food using our fresh market produce.

Cook jasmine or basmati rice in double the slightly salted boiling water, (Marlborough salt available from the Community Stall).

Meanwhile, heat your local oil (community stall or Isobel Olives) in a wok or large frying pan. Add pork, sliced in to strips (Long Acre Farm) and stir-fry briskly for 3-4 minutes. Tip in your veggies from Dave, Field Fresh, Golden Mile Produce and Spudz n Greens). The recipe suggests spring onions, broccoli and celery (you could use carrots, capsicum, whatever tickles your fancy). Stir-fry over a high heat for 4 more minutes, then add the pak or bok choi for a minute or so until the leaves have wilted.

Toss in coriander and lime zest (Limrose). Squeeze in a little lime juice and add the chili slices (Golden Mile Produce) if you are using them. Season with salt and pepper. Heap on to warmed plates and serve with the drained rice – and chili sauce (Boom!).

For the measurements go here.

mā te wā.

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