It’s a great start to June with the Monarch's birthday long weekend. 

Sadly, it’s also the last Sunday for the Gourmet Deli. But fret not. They will be back in  October. By popular request, Margaret will make lots of carrot cakes for her last day. Great occasion to buy the cookbook for cooking inspiration.

Margaret is sharing a superb recipe from her collection below. It’s a vegetable frittata made with seasonal produce, anything you fancy that’s currently available. A quick but delicious meal served up for lunch or dinner.

A great match with a salad, lashings of olive oil, a slice of sour dough and a yummy chutney from our local producers.

Long Acre Farm is your spot for fresh pork. It’s been sustainably bred and raised free range on Rick and Nairn’s local farm. Their pork sausages make delicious and uncomplicated dinner fare.



Not just tasty, healthy too. It can be a revelation to look at the ingredient list of commonly available sausage packs.  In contrast to long lists of unpronounceable names and E numbers, Long Acre Farms contain only real food. Pork and spices. That’s it. No additives and no preservatives. Plus the prices are reasonable too.

If you like a spot of brunch at the market, then Long Acre Farm offers popular choices to go along with your hot coffee. And when you ask Windsong’s Jennie Crum what she favours? She’ll tell you she loves the sausage rolls. “They are divine,” says Jennie. “Best in Marlborough.”

Pedro will be away this Sunday, so we hope you have lots of empanadas to last you til next weekend. However, Prin’s Korean Kitchen, Rood Food, DFC, Gourmet Deli and Long Acre Farm promise mouth-watering brunch options for a diverse range of taste buds.



Behind the scenes

Excitement at Golden Mile Produce as our new strawberry plants will arrive, just in time for long weekend. Then it's all hands on deck to clip, wash and plant.

Do you know that because we harvest strawberries for 7 months of the year, we do replace our plants every season. This provides us with maximum quality and flavour from a fresh premium plant. So our plants arrive chilled from our specialty plant propagator all the way from KatiKati in the BOP. They are harvested into bundles direct from the soil.

We clip them, removing any damaged leaf and over half of the root structure (otherwise they wont fit into the growing gullies). They then get a high pressure wash laid out on a washing table (which used to be a wire-wove bed in a previous life!). Then there's a bath in a sanitizing solution (no bad bugs around here) and then another fresh water bath (it's a bit like a day at the spa!) Then it's back in the chiller to cool off before planting. 

People often as what happens to the old plants? Nothing is wasted as we have friends with alpacas and pigs that adore the leafy plant matter and the plants are unusable once we have pulled them out. Where possible everything is recycled or repurposed!

Once planted, we start the growing process, they get constant feeding and get to lay back to soak up the Marlborough sunshine.

So, if you notice Stephen ready to bolt from the market on Sunday it will because he can't wait to get back to the Golden Mile to help out! But he'll be at the market with all our usual fresh delicious produce.

It's the last week to take a selfie with the giant pumpkin before it gets repurposed!

Have a great long weekend.

The Team at Golden Mile Produce

What else is happening?

Lowes Orchard will have the much anticipated, vine ripened green kiwifruit this week, and for the first time this season we will have Che-Ko apples! They're sweet and crisp, so get along and try them! 

Isobel Olives and Nutt Ranch are back too. This Sunday's busker is singer guitarist Larry Allison, playing rock, pop, easy listening, country, covers and ballards

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

More from our stallholders

HOMEMADE.KIWI

On Sunday we are tasting our Curried Pumpkin and Celery Soup. The soup is made with vegetables from the garden (when we run out, we buy from the wonderful stalls at the Market.) Contents of the soup are: Pumpkin, spinach, celery, potatoes, onions and our homemade curry powder. All you need is to add one litre of water and simmer for 15 minutes and it's all done. It's great left as it is or can be put through a blender for a smoother, creamier soup. An optional addition is a can of Coconut Cream. Come and have a taste, you will love it.

Alys

Minghettis

We are back and we'll have our Sourdough Bread, Sunday's Smoked Paprika & Brie and the Turmeric and Black sesame seed.

Traditional Chocolate Chip Cookie, Blueberry Turnover, Almond bite among the others.

Sundays treats will be there too.

Hope everyone will enjoy this long weekend. See you there.

SharpAs Tool Tip

Recently I had a client bring in a selection of Hoof Knives. They come in different shapes. All can be sharpened. Keeping the hoof knives sharp makes it easier to get a professional finish.

If you have these or any other workshop tools, garden tools, knives, utensils, anything else that needs sharpening, come and see me at the Farmers’ Market.

cheers Ron

Gourmet-Deli

Gourmet-deli is taking their four-month winter break after this long weekend. If you can’t live without my delights, contact me. Thank you for your tremendous summertime support, we will see you at the beginning of October. 

Margaret and Carol.

Recipe of the week - Vegetable frittata 

Vegetable frittata using all fresh vegetables and eggs. Great for using left over veggies. Serve it with a chutney from Three Cats or make your own. Thanks to Gourmet-Deli.

Very easy to make. Can be served as a main meal or an accompaniment or at a party. This recipe is vegetarian.

4 eggs

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp fenugreek powder

Salt and pepper to taste

Whisk together then add left over vegetables or sauté some leeks, silverbeet, carrots, celery. Add to eggs and mix. A cup of cooked rice or pasta is an added bonus.

If mixture a little dry add more eggs. 

Bake in a cake tin or pie dish for 15 minutes on 180°C. Serve with your favourite chutney.

Enjoy

Margaret McHugh

Sweet treat to end the meal

Finish off your meal with a sweet macaron with all-time favourite Strawberry, French Classic Crème Brulee or childhood memory Cotton Candy.

The macarons make great thank you gifts and birthday prezzies.