Thank you, Marlborough, for turning up in volume last Sunday. The weather, the visitors, the new no-traffic light mandate brought out the crowds. Let’s do it again this long weekend.

We’ll have fresh, early season asparagus for you, wrap those in a bit of Swiss Butcher prosciutto or roast it with herbed Cranky goat cheese – see our recipe of the week at the bottom of this newsletter.

Get your extremely good value eggs at the market, nuts, a baking treats, and last not least all your fresh veggies for the long weekend and the week ahead.

Snack Away Bliss Balls is a Marlborough Girls College, Young Enterprise Scheme business. Chelsea says “Snack Away Bliss Balls are healthy, tasty and chocolate flavoured. The bliss balls cost $5 a packet, which includes a $1 donation from each sale going to the I Am Hope Foundation, in support of mental health services in New Zealand”. Wow, that’s a win win. Have a chat to Chelsea on Sunday and support her cause

Who else is attending on Sunday?

Scroll down for a peak from our stallholders.

Come and see what other goodness our stall holders are bringing you from the farm gate to your dinner plate.

To find out who else is attending, you can now check our homepage for attendance. It's updated Saturdays.

Traffic management

New Zealand's largest and most fabulous travelling fair The Extravaganza Fair is also at the showgrounds on Sunday. Bring the whole family and make sure you tell everyone to visit the market first (cheeky, yes, but hey, we mean it).

Your best entry by car on Sunday will be via the Alabama entrance, or by foot via the Maxwell Road gate. Our manager will make a call on parking arrangements and traffic flow depending on the conditions.

Opening hours

We’re open every Sunday from 9 to noon, rain or shine.

See you once gates open, from 8.45am.

From our Stallholders

Pedros Empanadas

Pedro is having as special spiced apple with walnuts and raisin. They are very popular.

Cranky Goat

We are selling cheese for Viavio at our stall as they can't get over. If there is any cheese that you would like that we haven’t got, you can put in an order for the following week.

Also we are selling tickets for the cheese festival which the Farmers’ market community stall will be attending to provide an eftpos facility and artisan products from the community stall.

Minghettis

Minghettis will be back at the Farmers Market this Sunday.

We'll come with our usual selection, the popular Veneziana (Sourdough Brioche filled with Custard),  and Brioche Tart. We'll bring also some new items like soft Meringue Tart Hazelnut and Coffee and Pear & Chocolate Tart. Also Lemon Meringue pie. Sourdough Bread will be available too.

Hopefully the weather will be stunning, and we'll see you there to enjoy together fresh local products and great coffee.

Thank you, Marco & Silvia

HOMEMADE.KIWI

I know we've talked about the powders before but I'm finding more and more uses for them that I'd love to share with you.

Made some beautiful scones the other day, just plain ones but decided to zap them up a bit so added 2 teaspoons of my Pumpkin seed and skin powder - WOW, was so good. Here's the recipe if you'd like to try it.

English Scone Recipe

250g self raising flour, 1 teaspoon baking powder, 60g soft butter, 1 beaten egg, ap inch of salt, a little milk for mixing, 2 teaspoons Alys's Homemade.kiwi Pumpkin Seed & Skin Powder.

Mix to a soft dough and cut into squares. Bake at 200deg C for 10 - 15 minutes.

SharpAs Tool Tip

Sometimes you are just having a bad day. This knife pictured shows damage that occurred when using the knife for a purpose it was not best suited to. However, while it looked really bad, it was possible to recondition the blade and as can be seen. It is hard to notice in the restored blade that it had ever been damaged.

If you or your tools or utensils have had a bad day come and see me at the the Marlborough Farmers' Market on Sunday.

cheers Ron 

Recipe of the week – Roasted Asparagus with herbed goat cheese

From Cranky Goat, so simple, yet tasty and effective. Did you know that all these ingredients are available at the market, bar the pepper?

Ingredients

One bunch of asparagus 

1 tbsp olive oil

Black pepper and salt

100g Provencal soft goat cheese with herb and garlic

Method

Preheat oven to 200g 

Line baking tray with aluminum foil 

Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.