This Week at the Market

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This Week at the Market

15th August 2019

Hi there


The impact of walking into Ben Haine’s, from Brightside Microgreens,  growing space is really quite uplifting. We could almost see the sprouts growing before our eyes such is the vigour of these small powerhouse plants and such is the intensity of their colour and vibrancy.

Ben started growing microgreens in his purpose built insulated container, because he saw that the food chain was coming under more and more pressure and he wanted to engage in sustainable, growing practices, was keen to be self employed and to be able to provide for his family. He chose microgreens because of the high intensity yield from a small growing area. He is strongly influenced by Curtis Stone’s urban farming model.

Microgreens are very environmentally sensitive. Creating a carefully controlled environment is the key to success. They don’t like wet feet and grow best between 19-24 degrees Celsius. Ben uses organic seed where possible and grows in certified organic seed raising mix. He can’t use seed that has been treated with a fungicide as there is a risk of a small particle of seed husk remaining on his greens.

At the market Ben’s customers are 60-70% repeat customers. He is very happy to pack his greens into containers that customers bring and this certainly means that the customer gets a great deal. His sprouts are picked on Friday and chilled down before transporting to the market in chilli bins. In summer he adds ice packs to the bins to keep the greens nicely chilled. Some sprouts are cut to order at the market. He has created mixes of greens with the Spicy Salad mix the crowd pleaser! It is amazing just how much omph these wee flavour bombs pack. Ben sells to many restaurants and cafes locally as well as at Taste Nature.

You will find him up on the platform next to Afife. At this time of year, in particular,  his sprouts really add a fresh hit to a salad or a sandwich.


Best Regards



This Week in the kitchen

Jamalia is back in the kitchen this week making the most of the amazing products & produce we have here at the market from our local vendors.  She is always on the look out for healthy, tasty options & how she can get the best value out of a product both nutritionally & bang for your buck.  She is always up for a challenge of trying new things & recipe ideas for you & her family.  This week she discovered the Havoc Farm pork cheeks can make the most beautiful dish & that Evansdale Cheese curds make a gorgeous creamy baked cheesecake.  And that collard greens from Wairuna Organics make great vegetable parcels, makes eating your greens fun! Innovation in the kitchen, something for us to all strive for or at least taste as you walk in the Farmers Market gate on Saturday morning.  Stop by & say hi! 

Slow Cooked Pork Cheeks with Braised Cabbage

Produce from Oamaru Organics

View Recipe
Roasted Pumpkin and Garlic Collard Green Parcels.jpg

Roasted Pumpkin and Garlic Collard Green Parcels

Produce from

View Recipe
Baked Curd Cheesecake with Raspberries.jpg

Baked Curd Cheesecake with Raspberries

Produce from Evansdale Cheese Agreeable Nature Free Range Eggs

View Recipe
Clover and Thyme Honey Baked Apples with Yoghurt and Walnuts.jpg

Clover and Thyme Honey Baked Apples with Yoghurt and Walnuts

Produce from Earnscleugh Orchard

View Recipe

Otago Cystic Fibrosis Assoc Collection

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The Otago branch of Cystic Fibrosis and all the funds raised at the gate this weekend go to support people with CF in Otago.


Ettrick Gardens This Week.

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Spinach, Brightlights Silverbeet, Yams, Potatoes, Celery, Leeks, Celeriac, Coloured Carrots, Garlic, Parsnips, Cauliflower Carrots, Shallots, Onions, Green Cabbage, Artichokes Kale, Cavolo Nero, Spring Onions, Savoy Cabbage.

3 types Beetroot, Elephant Garlic, Parsley, Silverbeet, Walnuts & Pumpkin.

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

Coloured Carrots, Parsnips, Beetroot (3 types), Yams, Washed Agria & Red Fantasy Potatoes.

Crunchy Royal Gala, Golden Delicious, Fuji & Pacific Rose, Braeburn & Huaguan, Granny Smith, Sturmer, Pink Lady & Ballerat Cooking Apples, Beurre Bosc, Winter Nelis Pears.

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

Check out our range of reuseable bags!! 

Super Special’s this Week.

Celeriac’ great mashed with your potatoes in soups or roasted are just 3 very easy ways to enjoy this tasty treat.

‘Red Fantasy’ Potatoes:  a smooth red skin, yellow flesh potato. Great flavour, brilliant roasting, boiling,  mashing, baking, in stews, 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



Le Crepe


Dear Customer,

We are away this week.

See you the next one.

La Crepe Team







(brocoflower, green cabbage, beetroot, onion, garlic & fennel seeds)

Made by Marie (from La Crepe stall) with Oamaru Organic's certified organic vegetables.


Kapowai Brewing Co

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Kapowai Brewing Co.

~Farmers Market Special: Rose Rose Rose Kombucha~

This week’s special, Rose Rose Rose, is a stunning combo of Pacific Rose apples from Earnscleugh Orchards, Rosehip, and Rosewater*. Light, crisp and unmistakably floral, this flavoursome brew is a delight for the senses. Recipe on our Facebook and Instagram.

~Kombucha on Tap (BYO Bottle)~
On tap for you this week we'll have: 

- Rose Rose Rose

- Lemon, Ginger & Turmeric

- Reishi Chai

~Heidi & Dave x

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