🥩 Salubre – Regenerative Beef from the Sounds 🌿

Peter and Susan Evans of Salubre bring you premium regenerative beef straight from the Marlborough Sounds. Their commitment to sustainable farming ensures high-quality, nutrient-rich meat with a lighter environmental footprint. They are now offering a 5% discount to Greypower members across their entire range, including frozen meals—but only at the Farmers Market! Plus, steak is back in stock, so don’t miss out!

🐑 Longacre Farm – From Pork to Lamb 🥧

Rick and Nairn’s transition from pork to lamb is going well—though they do miss their pigs! The flavour of their lamb is getting great feedback, and this week, they transported six of their 10-month-old lambs to Cheviot for processing. Once back, Rick carefully butchers each cut for you to enjoy. They’d love to meet new customers and keep it local! Also, don’t miss their traditional Cornish pasties—diced lamb, potato, onion, and swede wrapped in a lard and butter pastry—perfection! 🥩🔥

🌿 Mississippi Herbs – Fresh & Fiery! 🌶️

Oops! A few zucchinis were missed, but don’t worry—plenty of normal-sized zucchinis will be available this weekend at Leah Gibson’s Mississippi Herbs stall. While you're there, check out her glorious hot chillies, ranging from mild jalapeños to the scorching nagas and pink poltergeist—perfect for those who like a little (or a lot) of heat!

Looking for a tasty way to use those zucchinis? Try this crispy Parmesan Zucchini Fritter recipe! 🥒✨

Crispy Parmesan Zucchini Fritters

These golden, crispy zucchini fritters are packed with flavour, thanks to a touch of parmesan and a light, just-enough-to-hold-it-together batter. Perfectly crisp on the outside and moist (but never soggy) inside, they make a delicious light meal for two.

Ingredients

Zucchini:

• 500g (1 lb) zucchini (about 2 medium-sized)
• 1 tsp salt

Batter:

• 1 large egg
• 2 green onions, halved then finely sliced
• ¼ cup parmesan, grated (fresh or store-bought)
• 2 garlic cloves
• ¼ tsp smoked paprika
• (optional)  fresh chilli
• ¼ tsp cumin, or 1 tbsp mixed fresh herbs
• ½ cup (75g) flour
• ½ tsp baking powder
• Pinch of pepper
• 4 tbsp olive oil, divided

For Serving:

• Yoghurt or sour cream
• Extra chopped green onions

Instructions

Prepare the Zucchini:

1. Grate zucchini using a box grater, aiming for long strands.
2. Place in a bowl, sprinkle with salt, mix well, and let sit for 10 minutes.
3. Squeeze out excess water using your hands or a clean tea towel. Place drained zucchini in a fresh bowl.

Make the Batter:
4. Add the egg, green onions, parmesan, and spices to the zucchini. Mix well.
5. Sprinkle over the flour and baking powder, then add a pinch of pepper. Gently mix until just combined—the batter should be thick but soft.

Cook the Fritters:
6. Heat 2 tbsp olive oil in a non-stick pan over medium-high heat. Drop ¼ cup portions of batter into the pan (an ice cream scoop works well).
7. Lightly flatten with a spatula to about 1cm thick.
8. Cook for 3 minutes per side until deep golden brown. Adjust heat if browning too quickly.
9. Transfer to a tray and keep warm in the oven while cooking remaining fritters.

Serve:
10. Enjoy warm with a dollop of yoghurt or sour cream and a sprinkle of chopped green onions.

Recipe Tips:

• Batter consistency is key! If too runny, add a touch more flour. If too thick, add a splash of water.
• Golden crust = more flavour! The parmesan adds a savoury depth, so extra salt isn't needed unless you skip it.
• Inspired by Recipetineats, with a few extra spices for a flavour boost!

Enjoy your crispy, cheesy zucchini fritters—a perfect way to celebrate the season! 🥒✨

Support Team Orca – Marlborough’s Future Engineers! 🌊🤖

The Marlborough Boys’ College Aquabots team, Team Orca, is heading to the International SeaPerch Competition in Washington, D.C., from May 31 to June 1, 2025! After securing 2nd place at the national competition in Auckland, Tāna Barron, Sam Molony, and Luke Bourgeois (all Year 10 students) have earned a place at this prestigious underwater robotics and engineering event.

Held at the University of Maryland, the SeaPerch Challenge tests teams in both technical engineering and hands-on piloting, as they navigate their Remotely Operated Vehicles (ROVs) through real-world-inspired underwater obstacles. In addition, Team Orca will have a once-in-a-lifetime opportunity to visit NASA in Houston and other world-class engineering and science facilities not available in New Zealand.

To make this journey possible, we need to raise $39,604 to cover costs for the team, a coach, a manager, and a parent chaperone. Marlborough is fast gaining a reputation as a national and international technology hub—last year, The BumbleBots placed 2nd in the world competition, and Team Orca hopes to continue that legacy!

💙 How You Can Help:

• Buy a bag of kiln-dried pinecones at the Marlborough Farmers’ Market to support the team!
• Make a donation to help these young innovators represent Marlborough and New Zealand on the world stage.

Account name: Marlborough Boys’ College

Account number: 12 3167 0143330 00

Reference: Team Orca

An invoice and or receipt for your sponsorship can be created on request. Contact MBC: 03 578 0119

By supporting Team Orca, you’re investing in the future of technology and engineering right here in Marlborough! 🚀🔬

🌿🍑🌶️ This Weekend at the Farmers’ Market! 🍐💐🥟

🍏 Windsong kicks off feijoa season! Swing by for their delicious organic fruit, plus table grapes and early figs for the lucky early birds.

🌿 Mississippi Herbs had a zucchini mix-up, but don’t worry—plenty of normal-sized zucchinis will be ready to go! Plus, check out their glorious hot chillies, ranging from mild jalapeños to scorching nagas & pink poltergeist.

🍑 Lowes Orchard is wrapping up stone fruit season—this is your last chance for Golden Queen peaches and a few Torwick plums before they’re gone! Also, their Comice & Taylors Gold pears are available this week.

🥩 Salubre is giving a 5% discount to Greypower members on all Salubre Beef products, including frozen meals! (Offer only available at the Farmers' Market).

💐 Fantail Fields has fresh flowers, ready-made bouquets, and a C.Y.O.B (Create Your Own Bouquet) station! Find them under the white gazebo by The Coffee Cart.

🥟 Pedro’s empanadas just got bigger! Try his new upsized garlic mussel empanadas—perfect for seafood lovers.

🍪 Sweet Creations has a new cookie flavor this week—peanut butter & milk chocolate chip!

🥖 Snailhouse Bakery is back with an amazing selection: German-style rye sourdough, French-style country loaf, wheat-free Adventure Bread, super-seeded multigrain, cinnamon snails, sour cherry pie, Linzer Torte, chia seed crackers, cookies, breadsticks, coconut Pani Popos, and apple strudel!

🌿 Dalton Figs is back with new season figs!

🍨 Tutti Frutti will have a special this week—banana caramel crunch in a waffle bowl for $9!

🚨 Gourmet Deli will be away this weekend!

🔥 Support the Marlborough Boys' College NZ Aquabots Team! They’ll be selling pinecones as a fundraiser to help get them to the International SeaPerch Competition in Washington, D.C.!

🍏 The Info Stall has Feijoa Little Beauties back in stock—get them while they last!

Come down, support local, and enjoy the best of the season! See you Sunday! 🌞🎉 #FarmersMarket #SupportLocal #FeijoaSeason #FreshAndDelicious

Community Spotlight

Did you know we reserve a space at the market each week for community groups to spread awareness or fundraise for their cause? This site is available free of charge as our way of giving back to the community that supports us. For more information or to apply,

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

Lynn Stuthridge

Market Manager

Would you like more info on the market, the stalls, the people and the opportunities

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