Your Weekly Guide to the Marlborough Farmers’ Market…

Nau mai, haere mai and welcome to Matariki.  Matariki, the Māori name for the star cluster known as the Pleiades, appears in our skies this weekend and marks the start of Māori New Year.  Join our community at the Marlborough Farmers’ Market this sunny Sunday with your family & friends and celebrate the past, the present and the future with us.

See you this Sunday from nine til noon at the Marlborough Farmers’ Market!

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If you haven’t already, don’t forget to join us on FaceBook!

Highlights

The Marlborough Farmers’ Market operates all year round, come rain come shine, offering delicious fresh produce and great coffee & brunches.

It’s the end of season for Kaikoura Cheese so don’t miss your last chance to buy Daniel’s delicious artisan cheeses this Sunday.

Ethical Farmers NuggetyCreek will be at the market this Sunday with a selection of Pork Bellies, Pork Loins and Boned Half Shoulder Roasts. Melvyn will also have couple Half a Pig in a Box with him this Sunday at the Great Price of $9.75 / Kg (carcass weight). Plus their usual selection of Coarse Cut Pork and Sage Sausages, Pork Salami, Dry Cured Bacon, and of course their famous Liver and Bacon Pate’.

Our weekly Farmers’ Market regulars include … Harwoods Produce, Face-painting, Koromiko Eggs, Marlborough Nursery, Ngamahau Fish, Pedros, Peter the Swiss Butcher, Riverina, Spudz n Greens, Traditional Country Preserves, and Koffie or Ritual or both!

There’s plenty more stalls popping up through Winter too – look out for Premium Game, Nutt Ranch, Seasons, Feast Merchants, Limrose, Garden Bees and Purple Patch.

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Buskers

Get into the groove with your musical talents (or your teenagers!) down at the Farmer’s Market.  We’re looking for more great acoustic 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

 

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Spudz n Greens have a delicious range of fresh vegetables but have you ever considered fermenting them?

“Incorporating healthy foods into your diet can be expensive, but not so with fermented foods.

There is no doubt that fermented food is good for you.  The good bacteria that live in your gut and show up in fermented foods improve digestion, boost immunity and – according to some preliminary studies – even help lose weight.

Research is still emerging on just how important these mighty microbes might be for our health, but there is no doubt we need them.  The best thing you can do to encourage their growth is eat fermented foods.

The fermentation process encourages essential bacteria such as Lactobacilli and Bifidobacteria to flourish.  This makes fermentation a good source of probiotics.  When fermenting something like vegetables, they are submerged in salty brine during preparation to kill off dangerous, pathogenic bacteria.  The good bacteria break down lactose and other sugars in the food, making digestion easier.  Once these reach your gut, they continue to help break down food and keep out bad guys like E. coli and C. difficile

 

Fermented carrots

Follow these steps to ferment any sturdy vegetables such as daikon, radish, kohlrabi or cauliflower florets.  These carrots, which are quite sweet, are great tossed through a hearty salad, added to stir-fries or even baked on top of a savoury tart.  If you want your family to eat fermented vegetables, this is a good place to start.

INGREDIENTS

2 tsp salt

500ml water

500g carrots, thinly sliced

40g fresh turmeric, finely grated

40g ginger, finely grated

METHOD

Make a brine by combining the salt and water in a pot and bringing to the boil, to dissolve the salt, the let it cool to room temperature.  Add the vegetables, ginger and turmeric to the jar – pack the mixture tightly.  Top up with brine until the vegetables are completely covered, leaving air space at the top of the jar.  Wipe the rims of the jars with a paper towel, the seal.  Leave the jars at room temperature, for 2-4 days.  Transfer the jars to the fridge and leave for a week before using.  Fermented carrots will keep for up to 6 months in the fridge.”

ARTICLE AND RECIPE BY JENNY GARING, COURTESY OF NEW ZEALAND LIFESTYLE BLOCK MAGAZINE, JUNE 2017

 

SEE YOU SUNDAY!

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