Info Stall

At the info stall we have eftpos machines for your convenience, plus some of those products that used to be available with their own stall, but for many different reasons, cannot attend the market, so we sell on behalf - Flaxbourne Olive Oil, Hogarth chocolate, Pinoli Pine nuts, Little Beauties, Black Garlic and more. 

Spotlight on Koromiko Eggs: Fresh, Free-Range, and Community-Focused

Jimmy and Georgina's journey with Koromiko Eggs began in 2018 when they moved to the farm to get a feel of things and take over management. In 2019, they seized the opportunity to purchase the business and lease the land. Coming from non-farming backgrounds—Jimmy a butcher by trade and Georgina from the hospitality industry—there was much to learn about poultry farming and running a business. The challenges were many, but the rewards have proven to be even greater.
Five years on, Jimmy and Georgina have grown and fine-tuned their business, supplying many cafes, restaurants, and retail outlets around Marlborough, including the Farmers' Market. On their farm, they run approximately 6,000 Hyline hens, not all of which are in lay at the same time. They raise their chickens from one day old and maintain a range of flock ages to provide a variety of egg sizes to suit everyone's needs.
The hens are divided into small flock sizes to ensure consistency and avoid overcrowding. Animal welfare is a top priority for Koromiko Eggs, and smaller flocks contribute to healthier chickens and better quality eggs. Each flock has a layer shed with nesting boxes and perches for nighttime. They also have covered outdoor spaces for dust bathing and paddocks to roam freely during the day. Each shed has two paddocks on rotation, as chickens quickly turn up the ground. Over the years, Jimmy and Georgina have been working on improving the outdoor areas by planting more trees. 
Raising chicks from day one in smaller numbers means the chickens are friendly, not easily spooked, and accustomed to human interaction. The sheds are checked multiple times a day, so the chickens know their caretakers and often come running to see them. It's heartening to know that their animals are happy in their surroundings.
Egg processing is done seven days a week on the farm, with same-day delivery to ensure their product reaches customers as fresh as possible. In addition to egg production, Koromiko Eggs also runs Wiltshire sheep and cattle, and in the summer, they make hay while the sun shines. The variety of tasks makes for busy days, but Jimmy and Georgina thoroughly enjoy the diversity of farm work. No two days are the same.
The journey hasn't been without its challenges. The ongoing rise in feed prices and nationwide egg shortages due to changes in caged egg regulations have been significant hurdles. While Koromiko Eggs wasn’t directly affected as they are free-range, the increased demand was more than their small farm could keep up with. They did their best to meet local demand during that time.
Jimmy and Georgina are fortunate to have an excellent team, allowing everyone to maintain a good work-life balance. During their limited time away from the farm, they enjoy the outdoors. Jimmy is a keen diver, and the proximity of the Marlborough Sounds means they can easily get out on the water, go for walks, and enjoy the beautiful scenery. Georgina loves spending time in the vegetable garden, learning growing tips from Jimmy's grandfather. She also enjoys music, thrifting for LPs, and attending concerts whenever possible.
Every Sunday, Jimmy and Georgina attend the Marlborough Farmers' Market. They look forward to this opportunity to connect directly with customers, catch up with regulars, and engage with other stallholders while promoting their free-range eggs. The market is an essential part of their business and community involvement, underscoring their commitment to providing fresh, high-quality eggs and fostering strong community ties.

HOMEMADE.KIWI

If you are looking for continued daily energy, these Mulligan Bars will help. They contain Malt, Oats and Peanuts. Just one a day will help , especially when you are out Tramping, Rowing or Running, they taste great too. See you Sunday. Alys

The Snailhouse Bakery

Hi Market Friends,
Cold or warm we will be at the market this beautiful Sunday with the tasty and healthy German style rye sourdough bread and the more French style sourdough country loaf, wheat free adventure bread, superseeded multigrain, cinnamon snails, sour cherry pie, Linzer Torte, basque cheese cake, beetroot brownies, seed bread, cookies , breadsticks, coconut Pani Popos , Apple cake and so much more xox !
See you on Sunday 

Introducing Sorbetto: A Refreshing Local Treat

Sorbetto is a Lion Foundation Young Enterprise Scheme company from Marlborough Girls’ College in Blenheim. Our product is a low-calorie, eco-friendly, and allergen-free sorbet, crafted with locally sourced lemons and sweetened naturally with pure honey. Sorbetto provides a refreshing, guilt-free treat that is both nutritious and delicious.

A Little History (from a cookbook (Taste of the Regions by MGC)

The Marlborough Farmers' Market, located in the picturesque Marlborough region of New Zealand, has a rich history that reflects the area's deep agricultural roots and vibrant community spirit. Established over two decades ago, the market concept was started by a mix of food producers, chefs, and community members keen on encouraging more food to be grown in Marlborough. They followed guidelines of overseas Farmers' Market models that restrict the products sold to food, which must be sold by someone involved in the process of growing or making it. As such, each Farmers' Market reflects the community it serves. This direct-to-consumer approach not only benefited the farmers, who could sell their products without middlemen, but also the consumers, who appreciated the freshness and quality of the local produce.

In the initial years, the market's development was driven by a chef, Chris Fortune, who set up the stalls at the A and P showgrounds over the summer months. He also ran a breakfast stall, teaching school students to cook while providing the income from the stall to cover the market's running costs. After some initial attempts at having a winter market in various Blenheim locations, the market finally settled year-round, every Sunday rain or shine, at the A and P showgrounds, utilizing the historic sheds there during inclement weather. The market provided a platform for local farmers to showcase their diverse array of products, from fruits and vegetables to meats, cheeses, and artisanal goods.

Over time, the Marlborough Farmers' Market has evolved into a cornerstone of the community. It offers a festive atmosphere where people can gather, socialize, and enjoy live music and entertainment while shopping. The market has become a hub for supporting small local businesses, fostering relationships between food producers and consumers, and teaching people the value of eating seasonally. 

The success of the Marlborough Farmers' Market can be attributed to the strong sense of community and the dedication of local producers. It has played a significant role in supporting the local economy and preserving the agricultural heritage of the Marlborough region. Today, it continues to thrive as a beloved community event, celebrating the best of what Marlborough has to offer and inspiring a new generation to appreciate and support local farming.

 Vegetable Pie (from a cookbook (Taste of the Regions by MGC)
This pie is so versatile it can be made anytime of the year with seasonal vegetables and can be altered to suit vegetarian or meat eaters. Although it looks like a long process, its actually quite fast and great for a mid week meal

 Ingredients

- 1 sheet of savory pastry

- 1 sheet of flaky pastry

- Beans (either a tin of kidney, black, or cannellini beans, or some edamame beans)

- A selection of root vegetables (e.g., potato, kumara, carrot, pumpkin)

- Some leafy greens (e.g., cabbage, spinach, broccoli, or whatever is in season)

- 1 onion

- 1 chili

- 1 clove garlic

- Mushrooms

- Tasty cheese

 Method

1. **Prepare the Vegetables**:

  - Chop the root vegetables into approximately 1.5cm cubes and steam until cooked.

  - Chop the leafy greens and steam until cooked.

  - Steam edamame beans if using.

2. **Prepare the Onion and Mushroom Mix**:

  - In a separate pan, place finely chopped garlic, chili, and onion.

  - Sauté in olive oil and butter until soft.

  - Add chopped mushrooms, cover, and cook until done.

  - Once cooked, uncover to let the mixture dry out a little.

3. **Assemble the Pie**:

  - Preheat your oven to 190°C.

  - In your pie dish, place the savory pastry on the bottom (brush the bottom of the pan with a little butter if desired).

  - Next, add your beans (if using a tin, just drain and put them straight in).

  - Layer the root vegetables on top of the beans, followed by the leafy greens.

  - Scatter the onion and mushroom mix over the top.

  - Season with salt and pepper.

  - Top with grated tasty cheese.

  - Place the flaky pastry on top, seal the edges, and poke a hole in the top for steam to escape.

4. **Bake the Pie**:

  - Place in the preheated oven and bake until evenly browned.

This is a favorite of mine for Meatless Mondays, but you can easily add mince or chicken for a meat version. Enjoy your delicious vegetable pie!

Lynn Stuthridge

SharpAs Tool Tips

It’s that time of year when everything seems to need doing at once. Pictured are some of the tools coming in.

If you have any tools, kitchen utensils, knives, or other, come and see me at the Redwood Market on Saturday mornings, Marlborough Farmers’ Market on Sunday mornings, or contact me direct on 027 444 5535.

If you are living outside the district, tools, knives etc can be dropped off anytime at my workshop. Contact me first.

Cheers Ron

See you Sunday, 9 to noon, A&P showgrounds.

Lynn Stuthridge

Market Manager

Would you like to know who else is coming on Sunday?

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