This Week at the Market

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This Week at the Market

10th October 2019

Hi there

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This week we are undertaking a waste audit which will help us accurately report on what measures vendors take to minimise waste in terms of packaging and single usage. Many vendors will be happy to fill your container with whatever they offer and others will welcome your glass jars etc to recycle. We will feed this information back to you once the audit is complete.

Even though it is National Vegetarian Month the story below is for the meat eaters out there!

It was a stunning West Otago day when we visited Vaughn and Shelley Wesselson and the team recently at Blue Mountain Butchery in Tapanui. Housed in an historic building converted to a butchery many decades ago it felt a little like stepping back in time to when every town had at least one butcher and meat was handled with care and respect. Back in the early days a rider was sent out on horseback going door to door to get the meat orders for the week. These orders were filled and then dropped off by horse and cart when finished.

While things have definitely moved on the team at Blue Mountain Butchery still bring these old fashioned values to what they do. They provide exceptional meat and a very high level of service.

Everything Blue Mountain Butchery sell they make on site. They make all their own brines and smoke the meat in the original 100 year old smokehouse. They work alongside local breeders to offer top class meat direct from the farm. Aniwaniwa Speckle Parks and Hall Genetics Belted Galloway are two breeds of cattle raised locally that produce superior taste and texture. Blue Mountain Butchery also offer organically reared lamb cuts.

Vaughn and his wife Shelley passionately believe in accountability and knowing where food comes from. Vaughn has been a hunter most of his life and involved with the farming industry for a large chunk of his adult life. He knows the industry well and believes that customers deserve to know the provenance of the food they buy.

Blue Mountain provides absolutely top notch meat to the market with tastings available. If you haven’t discovered them yet be sure to drop in and pick up something for the BBQ.

See you Saturday

Kate

General Manager

 

This Week in the kitchen

Chef Jamalia is back in the kitchen with delicious vegetarian & vegan options for everyone looking for nourishing meals, the odd meat free day or full immersion!  Find samples to try at the Market Caravan in the front gate.  She always finds a way to hero all the fresh produce & products we supply at the market.  

Amazing Vendors This Week:

Jia He Asian Food Firm Tofu - Miso Noodle Soup with Tofu and Bok Choy.  Jia He Asian Food Mung Beans - Miso Noodle Soup with Tofu and Bok Choy

Wairuna Organics Carrots - Quinoa Salad with Roasted Carrots and Coriander.  Wairuna Organics Coriander - Quinoa Salad with Roasted Carrots and Coriander

Janefield Hydroponics Bok Choy - Miso Noodle Soup with Tofu and Bok Choy

Waikouaiti Gardens Mustard Greens - Mustard Green Saag

Evansdale Karitane Mellow Blue The Market Platter

Blueskin Bay Wildflower Honey - The Market Platter

Gilberts Fine Foods Parisette - The Market Platter

Miso Noodle Soup with Tofu and Bok Choy

Produce from Jia He Asian Food Manufacturer Janefield Paeonies and Hydroponics

View Recipe
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Mustard Green Saag

Produce from Waikouaiti Gardens

View Recipe
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Quinoa Salad with Roasted Carrots and Coriander

Produce from Wairuna Organics

View Recipe
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The Market Platter: 12th October 2019

Produce from Blueskin Bay Honey Evansdale Cheese Gilbert's Fine Food

View Recipe
 

Award Winning Waitaki Orchards

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Congrat's to the Watt family!  Waitaki Orchards have just won the frozen category in the 2019 Inspire Artisan Awards for their summer fruit sorbets.

They make the sorbets using fruit grown in their orchard in Kurow, fruit  that would otherwise go to waste.  These sorbets are dairy-free, and only use fruit for the colours and flavours.

Available in four delicious flavours:

Peach

Red plum

Golden plum

Apricot

Find their sorbets available each week from their stall up on the platform, right at the end next to Anzac Ave. 

Bringing you a taste of summer fruit all year round!

Congratulations also to Cardrona Merino Lamb for making the finals of the 2019 Inspire Artisan Awards. 

 

URBN VINO DUNEDIN

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I'm back at the market this weekend and although I've sold out of my 2017 Pinot Noir I have a couple of extra special Pinot Noirs to show instead. Two wines I made before I started my Dunedin urban winery have just been awarded medals at the London International Wines and Spirits show. This week I'm going to show the Gold Medal winning 2013 vintage (one of only 3 gold medals awarded to New Zealand red wines). I'll have it available for tasting and retail sales at $45/bottle, and only for October (or until I run out).

And I'll also have my 500ml refillable wine bottles with Sauvignon Blanc, Pinot Noir and Pinot Gris available.

 

La Crepe Special

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For this Saturday I will bring my first batch of VEGAN Almond Meringue!

This is exciting (for me anyway) to be able to offer more Vegan options.

Cheers

Christophe

Jam of the Day: Spring Rhubarb $6 

New: Passionfruit or Lemon Curd with Low Sugar Pistachio Meringue and Whipped Cream $8 

Sweet Crepe:  Apple Delicacy Butterscotch Sauce, poached
with Confectioner’s Custard $10
or with Whipped Cream $9.50

Savoury Crepe:

Roasted Pumpkin & Onion with or without Feta (Vegan)

or Lamb Stew, Black Eye Beans, Vegies and Herbs

with Cheese or Hummus

and with Salad & Dressing or Egg  $10.50

 

Dunford Grove News

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Apologies, after our recent return to the market we'll be absent for the next two weekends.  This Saturday is the Olives NZ awards dinner in Wellington, a great chance to catch up with other producers, gain a bit more knowledge and hopefully a medal!

Did you know?  Extra Virgin Olive Oil contains large amounts of antioxidants.  Extra virgin olive oil is a nutritious component and crucial part of the Mediterranean Diet.  Apart from its beneficial fatty acids, it contains modest amounts of vitimins E and K.  But olive oil is also loaded with powerful antioxidants.  These antioxidants are biologically active and may reduce your risk of chronic diseases.  They also fight inflammation and help protect your blood cholesterol from oxidation — two benefits that may lower your risk of heart disease.

Sandy.

 

Pink Ribbon Appeal this Weekend

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Our vision is zero deaths from breast cancer.

The money we receive helps us achieve this vision through; early detection education, supporting those with breast cancer, research & medical grants and advocacy.

 

Selwyn Shanks' Sharpening Services at the Market this Weekend!

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Just an urgent call out to everyone that Selwyn Shanks will be at the market on Saturday. Make sure to bring all of your sharpening needs to him at the end of the platform (up beside Waitaki Orchards).

 

Ettrick Gardens Specials

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Purple Sprouting Broccoli / Broccoletto is In Season Now!!

Frill Lettuce, Silverbeet, Leeks, Coloured Carrots, Garlic, Parsnips, Cauliflower, Carrots, Onions, Kale, Brightlights Silverbeet, Spring Onions, Bunched Leeks, Yams. Potatoes, Beetroot, Elephant Garlic, Gourmet Carrots, Baby Beetroot, Walnuts. 

Check out our ‘bring your bag’ to ‘bag your own’ section.

Coloured Carrots, Beetroot and Washed Potatoes.

Crunchy Royal Gala, Golden Delicious, Fuji & Pacific Rose, Braeburn, Sturmer, Granny Smith, Cox’s Orange, Pink Lady Apples.

Bunches of Beautiful Tulips.

Frozen Raspberries, Boysenberries, Blackberries, Strawberries, Tayberries, Blueberries and Mixed Berries. 

Check out our range of re-useable bags!!

Super Special’s this Week:

1.5 kg Washed Tiny Taties only $3.

Cauliflowers spray free.

Boysenberries free flow 1 kg $10.  Great with Yogurt or Ice Cream, or stock up your Jam supply!! Delicious.

‘Red Fantasy’ Potatoes:  A smooth red skin, yellow flesh potato. Great flavour, roasting, boiling, mashing, baking, in stews and salads.  A great all round potato.

Ettrick Gardens

on your right at the main gate, or

Rapid 5104,  

State Highway 8, Ettrick.

Central Otago.  03 446 6863

Follow us on Instagram & Facebook

 

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