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 - Hogarth chocolate, Pinoli Pine nuts, Little Beauties, Black Garlic and more.  Sharing our stall this week we have Mahakipawa Potatoes and Starsky Walnuts, we also have a recipe from Nola (Starsky Walnuts)

Toasted Walnut & Blue Cheese Crostini

Serves 6

Ingredients:

- 75g walnut halves

- 225g room-temperature cream cheese

- 75g crumbled blue cheese

- Crackers or thin slices of toasted ciabatta

- Celery leaves for garnish

- Runny honey for drizzling

Instructions:

1. Toast the walnut halves in a 180°C oven for 10 minutes, or until golden and fragrant. Let them cool.

2. Beat together the cream cheese and blue cheese until smooth.

3. Break up the toasted walnuts and fold most into the cheese mixture.

4. Spread generously over crackers or toasted ciabatta slices.

5. Crumble the remaining walnuts on top and garnish with celery leaves.

6. Drizzle with a little runny honey and serve.



Can I Use a Love Thy Curry Kit in a Slow Cooker?

Absolutely! Love Thy Curry kits are perfect for slow cookers if you’re short on time. Simply grind the whole spices as usual, then add all the ingredients and the rest of your kit into the slow cooker. If your recipe includes coconut milk or cream, it’s best to add it towards the end to prevent it from splitting. You might also need to reduce the liquid, as slow cookers generate steam, or you can thicken the curry with a little cornflour before serving. Enjoy the ease and convenience of slow cooking with Love Thy Curry!

Mississippi Herbs

Leah is back, with herb plants, asparagus, and fresh cut herbs, this is a good time to start a herb garden, cooking with fresh herbs is healthy fresh way of preparing meals.

Tarragon Chicken is a fantastic recipe for spring, and one of the best ways to have chicken (in my opinion)

Tarragon Chicken Recipe

Ingredients:

- 4 chicken pieces (thighs or drumsticks recommended)

- 1 tbsp fresh lemon juice (optional, for marinade)

- A handful of fresh tarragon, chopped (optional, for marinade)

- 1 cup white wine

- 1 cup cream

- Salt and pepper to taste

- Fresh green vegetables (such as asparagus, from Mississippi Herbs or Dave’s Produce)

Instructions:

1. Optional Marinating Step: If desired, marinate the chicken pieces with lemon juice and fresh tarragon for 30 minutes.

2. Brown the Chicken: Heat a large pan over medium-high heat. Brown the chicken pieces on the skin side first until golden, then flip them over.

3. Add Wine: Once browned, pour a generous amount of white wine into the pan.

4. Cook the Chicken: Cover the pan with a lid and either simmer on the stovetop or transfer to a preheated oven at 180°C (350°F). Cook until the chicken is tender, about 30-40 minutes.

5. Prepare the Sauce: Once the chicken is cooked, remove the pieces from the pan and set aside. Place the pan back on the hob and stir in the cream. Let the sauce reduce over medium heat until it reaches a creamy consistency.

6. Serve: Return the chicken to the pan to coat with the sauce. Serve with your choice of fresh green vegetables like asparagus for a delicious meal.

Enjoy!

Taste of Regions Cookbook

We would just like to say a huge thank you to the Farmers Market for your incredible contribution to our cookbook. It has been a pleasure working alongside you guys and including you in our cookbook. You have such an incredible business that does awesome things for our community and makes our Region special. We are so proud to be able to represent you in our cookbook! Producing this book meant we can showcase our stunning Top of the South and all it has to offer beyond just grapes.
To preorder your cookbook and find more info

Pumpkin and Apple Muffins

Featuring ingredients from Homemade.Kiwi, Taylor Family Farming, and Low's Orchard stalls.

Ingredients: 

- 2 ½ cups flour 

- 1 Tbsp Pumpkin Seed Powder (Homemade.Kiwi) 

- 1 ¼ tsp baking powder 

- 2 cups sugar 

- 1 cup chopped, steamed pumpkin ( TFF) 

- ½ cup canola oil 

- 2 eggs  (Koromiko)

- 1 cup peeled, chopped apples (Low's Orchard) 

- 1 cup raisins 

- ½ cup chopped walnuts or pecans  (Info Stall)
Topping: 

- ½ cup brown sugar 

- 2 Tbsp flour 

- ½ tsp ground cinnamon 

- ¼ cup but
Instructions:

1. Preheat the oven to 180°C (350°F) and grease a muffin tin.

2. In a medium bowl, combine the flour, pumpkin seed powder, and baking powder.

3. In a separate large bowl, stir together the sugar, canola oil, and eggs until well combined. 

4. Gradually add the dry ingredients to the wet mixture, stirring just until moistened. 

5. Fold in the chopped apples, raisins, and walnuts or pecans. 

6. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

For the Topping: 

1. In a small bowl, combine the brown sugar, flour, and cinnamon.

2. Cut in the butter until the mixture is crumbly.

3. Sprinkle the topping evenly over the muffin batter.

Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.

Enjoy these seasonal treats made with locally sourced ingredients from our market!

SharpAs Tool Tips

Guilotines are a common tool used in small businesses. Like all tools that cut they benefit from a sharpening. If your guilotine is not cutting cleanly then this is another of the many tools I sharpen. If you have one of these or any woodworking, metal working, gardening tools, kitchen utensils, knives or other come and see me at the Redwood Market Saturday mornings, Marlborough Farmers' Market Sunday mornings or contact me direct on 027 444 5535. 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