We hope you are all managing well with Omicron still sweeping through our community, slowly, but surely. It’s lovely to see so many travellers coming to the province keen to visit the market. Also finally seeing events spring back up.
One of these events is the Marlborough Ploughing competition . Like in other years, Alistair will be showing off his skills in the competition. We wish him well this weekend. Needless to say, that Spudz n Greens won’t be at the market. You can actually head out to Seddon to watch the competition for something to do on the weekend. Ticket fees may apply.
Veggies will be aplenty, fear not. Fresh local veggies is what we are here for, with Golden Mile Produce, Field Fresh and Dave’s Produce, Marlborough Microgreens, and a little at the community stall. Fruit is also abundant at Frut4U Lowes Orchard, Windsong Orchard and Limrose. Check out the delicious Spaghetti Squash recipe below. Ideal for colder days.
Fancy yourself an alfresco brunch at the market? Start with Drop the BEET. Kate makes the most stunning cold pressed juices, liked by the very young to the more mature alike. Kate’s queue fills from about 10.30am onwards, so get there early to avoid the wait. Gourmet Deli, Feast Merchant, The Swiss Butcher and Boom will keep your belly fed. And for those needing the caffeine, we have that too.
Come for a browse to see what you can find from the farm gate for your lunch and dinner plate (and for mum) 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
FRUT4U Lowes Orchard
This week on the orchard Andrew is busy applying fertiliser to allow the trees’ roots to uptake some goodies before they shut down for the winter months. Coby & Indy are most put out that they have to stay home with Mumma bear doing paperwork! Recently, we have had busy weekends at the markets and in the orchard shop.
Torwick plums have now finished and so have Jonathan, Breeze, Sonya & Jonagold Apples.
We still have a great range of delicious apples for you to choose from including Royal Gala, Golden Delicious, Pac Queen, Splendour, Granny Smith, Sturmer, Braeburn, Fuji & Pink Lady & Pears including Comice, Taylors Gold & Winter Cole. It won’t be long now before we will have green kiwifruit (end of May).
There are still some apples on the trees ripening for juice – Apple & Boysenberry should be appearing in the next couple of weeks and not too long after that before we have the Sturmer and Pink Lady. The guys will also make a start with pruning in the next week – 10 days.
We look forward to seeing you on Sunday!
Andrew, Sue & Heather.
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. I’ll try some macaroons. come and see how that went. Apple strudel is on the menu again as well!
Soup weather is definitely here and this week I have a new soup especially for these colder days. It’s CREAMY CARROT & CAPSICUM, a very satisfying and tasty soup. Just add 1 litre of water, simmer for 15 minutes and blend for a smooth creamy soup. Serves 3.
Also this week I have more Frittatas, these dehydrated ones are wonderful to have on hand if you are in a hurry or have unexpected guests. Simply rehydrate in a little water, place in a frypan, cook for 5 minutes then add eggs and enjoy.
See you at the Market on Sunday. Alys
Cranky goat cheese will now be available right throughout the winter, yeehaa.
Ever wondered how professionals make cheese boards so appealing? The secret is out with this lovely article. It explains how to lay out the board and to stack the cheese. It also guides you in your cheese selection and presentation.
If you need interesting crackers, start at the Snail House bakery with her chia seed crackers, then head to the Nutt ranch and the Community stall for Hazel nuts, Pine nuts and Walnuts. For prosciutto and salami Peter the Swiss butcher will fix you up. Right next to him, at David’s produce you will get your raspberries and cherry tomatoes.
For olives you have a couple of choices – Isobel Olives and the community stall. For pickles you have several options. For the fermented style go to Snail House bakery, and also view the wonderful selection at Traditional Preserves and Three Cats. Enjoy.
SharpAs Tool Tips
A number of hunting knives have been coming in to get sharpened. Pictured is a popular brand [ Svord ] The knives tend to be very thick. This one I thinned the blade down to the edge and put a stronger cutting angle on the edge to give more edge strength, needed for the type of use for this knife. If you have Hunting Knives or anything else that has an edge that needs sharpening see me at the market.
Recipe of the week – Spaghetti Squash stuffed with Garlic Spinach
Today we found this treasure in the archives, prefect for cooler days. Kindly provided by Golden Mile Produce.
We love it too because you can find most ingredients at the market.
1 x spaghetti squash (Golden Mile Produce)
2 tbsp olive oil (Isobel Olives, Community Stall)
3 x cloves of chopped garlic (Golden Mile Produce)
200g (or more) of fresh spinach (can use frozen if fresh not available) (Community Stall)
2/3 cup cream cheese or cooking cream (or you can use ricotta)
Salt & pepper to season
1 cup feta cheese
¾ cup grated cheese (optional) (Cranky Goat, Viavio)
Pine nuts (Community Stall)
Carefully cut your spaghetti squash (Golden Mile) in half lengthwise. The shell can become very hard so always use a well sharpened knife and ensure your squash is on a damp cloth or surface where it won’t slip as you cut. Use a spoon to scoop out the seeds. Rub the insides with a little olive oil (and I like to then sprinkle with Boom spice rub for extra flavour). Place on a baking tray cut side down and bake for 40 mins until tender (depending on the size of your squash) in a moderate-hot oven 180-200 degrees C. When cool enough to handle fluff the inside with a fork and you will get spaghetti like strands. Leave in shell.
In a pan heat a little more olive oil over a medium heat. Add chopped garlic and stir for a minute until softened, then add spinach and cook until wilted. Drain any excess liquid then stir in cooking cream, stir and season to taste. Place spinach mixture into your squash halves.
Top with crumbled feta and place back in the oven for 10 mins. Sprinkle with grated cheese if desired and bake until golden. Sprinkle with toasted pine nuts and a little fresh thyme if you have it to serve.
You can add your own additions such as mushrooms, bacon, sundried tomatoes as you wish.
mā te wā.
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