We LOVE, LOVE this review

"I recently visited the Farmers’ Market and had a great experience. The produce was fresh and of excellent quality. The prices were very reasonable and I was able to get a huge variety of fruits and vegetables. The vendors were friendly and helpful and the atmosphere was relaxed and enjoyable. I would definitely recommend this market to anyone looking for fresh and reasonably priced produce."

Thank you for the great support that we are receiving from our community. Bring your friends along to listen to busker Chris Smithers with his keyboard, playing tunes from the 70s and 80s and enjoy a yummy brunch option. 

Buy bulk and save

A great way to buy honey is in bulk from Garden Bees, who make raw honey. Aside from being delicious, did you know raw honey is also a good source of antioxidants? Antioxidants help to protect your body from cell damage due to free radicals. If Garden Bees special of a 1.4kg pot is too much for you, buy it with friends and split it. It’s a great way to save.

Fig season

With the second wave of fig season in full swing, try Cranky Goat’s cheese of the month drizzled with honey or paired with figs (or why not both). The Richmond View School Fig Fundraiser continues on Sunday, with all the moneys go to the RVS School.

Autumn glory

New garlic, eggplant, peppers, zucchini, marrows, lettuce, Asian greens, onions, tomatoes, carrots, beets, broccoli, cauliflower, apples, pears, plums, table grapes are just some of the fruit and vegetables in season at the moment. There is so much variety, you can eat all the colours of the rainbow. You will find much more than listed here while browsing the market.

 

To fit your budget, we share an Italian recipe using eggplant and capsicum from the market later in this issue,

The Rural Volunteer Fire Brigade is back

The Blenheim Rural Volunteer Fire Brigade is super happy to be back at the market this week. In time for Daylight Savings Sunday 3 April, have a chat with the team about the best way to look after your smoke alarms.

Every kids dream, have you ever wanted to be a fire fighter? Ryan says “volunteering with Fire and Emergency is a great way to become involved in the local community and in a region like Marlborough, our community relies primarily on volunteers to respond when there is an incident.” Now you can make that dream come true.

“There has also been a change in fire season status this week (Prohibited to Restricted) so we will be happy to answer any questions the community will have on this and let them know where to seek advice around permits when planning a permitted burn.”

The team attending is also representing our Brigade in the Firefighters SkyTower Climb in May so they will have a collection bucket there for your support.

Calling all BUSKERS!!!

Get into the groove with your musical talents (or your teenagers!) down at the Marlborough Farmer’s Market. We’re looking for more great buskers to contribute to the great Sunday morning ambience. We’re keen for one-off gigs and some new regulars too. Please send an email if you’re interested in performing for a few hours on a Sunday morning to admin@marlboroughfarmersmarket.co.nz OR pop down this Sunday to see Karen at the Information Stall to have a chat :-)

What else is happening?

Take a peek at our website homepage, to see which stalls will be attending. We update this page on Saturdays.

From our stallholders

Cranky Goat Cheese of the Month

Available at the Marlborough Farmers Market.

The Nag a small lactic goat cheese, a deliciously creamy and indulgent treat for all cheese lovers out there. As the cheese matures, it develops a beautiful mushroomy aroma that is hard to resist.

This delicate cheese is the perfect addition to a cheeseboard and pairs exquisitely with crackers.

For those with a sweeter tooth drizzling some honey and figs takes the taste to a whole new level.

Every bite is simply heavenly with a smooth texture that melts in the mouth, leaving behind a lingering irresistible flavour.

Hellene and Simon

Gourmet Deli

Fresh figs short cakes and a Damson Heritage plum short cake will be the special seasonal desserts this week.

Eggplant season is in full swing as big tasty capsicum. We have

·        Eggplant with tomatoes and mozzarella

·        Red capsicum stuffed with pork mince herbs and rice.

·        Gluten free pork pies.

·        Everyone’s favourites Afghan biscuits.

Call by and see the golden gals.

Margaret

Garden Bees

There are still a few 1.4 kg pots at $17.50 left, but no large 1.4 kg creamed honey left,

Also still some of the bears left,

thanks Kevin

Minghettis

This week along with the usual selection we'll bring Hemp & Chia seed with an outstanding nutritional value and the Sunday Batard, a rich bread full of fruits, seeds and flavoured with fresh Rosemary and lemon zest -too oldies but goodies.

Ciao, Silvia and Marco

SharpAs Tool Tip

Mandolines are great for fast cutting of vegetables. We use one frequently at Homemade.Kiwi for cutting up vegetables for the soup packs. Pictured are some I sharpened for a local restaurant.

If you have these or any other tools, utensils, or knives that need sharpening come and see me at the Marlborough Farmers' Market.

Cheers, Ron

Pasta Puttenesca

recipe of the week

This is a great dish for Meatless Mondays at Lynn’s, our market manager’s home.

You’ll need one large or two small eggplants, 3 cloves of garlic, 1 capsicum, ½ cup olives, 1 tsp capers, dash of white wine, 3 to 4 tomatoes, a little tomato paste, salt and pepper, pasta, parmesan. 

You will need to chop up one large or two small eggplants into 1 inch pieces. Put them in a colander with some salt and leave them.

Fry off 3 cloves of chopped garlic with one chopped Capsicum and shallot in a pan.

Then add 3 Anchovies and squash them, half a cup of olives and a good teaspoon of capers.

Rinse off the eggplant giving it a gentle squeeze, this will take away any bitterness.

Add the eggplant, a dash of dry white wine and about 3 or 4 good sized tomatoes, and salt and black pepper to the pan. Remember the Anchovies and olives are salty, so go easy on the salt. Cover and simmer until the eggplant is soft.

Start cooking your pasta.

Take off the lid to let it evaporate, I add tomato powder( which I make in a dehydrater then grind it) I don’t think you can buy it, but tomato paste is just as good.

When the sauce looks good, add your pasta and a handful of chopped parsley and basil, toss through and serve with grated parmesan.



Have you voted for your favourite Farmers' Market?

Lastly, a reminder that we need your help! Take a minute and vote for us. Share the love and help us get to #1. Vote Marlborough Farmers Market to become Kiwis’ Favourite Farmers' Market!!  Place your vote here. Please vote now.

Thank you