This Week at the Farmers Market

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This Week at the Farmers Market

16th October 2021

Hi there

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Well, that’s my Christmas presents ordered & sorted!  I’ve been working with South Island artist Lisa Babcock over several months earlier this year when we commissioned her to create a map of our Market vendors, as I’d wanted to visualize where they all came from around the Otago & greater region.  The result is a gorgeous hand painted, water colour illustration & celebration of the Otago Farmers Market folk & what they produce. The local Print Room have printed 100% Indian cotton tea towels, greeting cards & our local lady Jane Hesson from Cover Up Honey Wraps, has done a wonderful job of making super-sized beeswax wraps from them (they smell divine believe me - she uses beeswax from Market vendor Bennies Honey in Ranfurly).  Call by the Market caravan at the entrance this weekend to have a closer peek.   Buying absolutely local for Christmas makes more sense than ever, we have done all the hard work & ordering for you & they come as a pre/un-packaged gift with no plastic of course!

There should be plenty of fresh oyster mushrooms at the Market on Saturday with both Ben at Brightside Gourmet Produce & Microgreens & Michelle from Coastal Kaps there this Saturday on the platform.  Was good to see The Porridge Bar & Jia He back at the Market last week - porridge & dumplings were perfect for a wet old Saturday, thanks for all who braved the elements.  Weather looking better & drier this Saturday!  Our gardens are planting-ready now after all this rain last week so get along & grab yourself great valued hardy Otago grown plants, heaps of options of vegies, flowers, succulents, house plants & heritage - check out Youthgrow, Matheson & Roberts, Terracotta Plants, Kakanui Produce & Waikouaiti Gardens.  

The same protocols are in place this week, mask wearing (unless you have an exemption or for children), scanning in & keeping the 2mt distancing.  Please use the MAIN MIDDLE GATE on Anzac Ave & depart from there as well (all other gates are blocked off).  If you are parking in the north carpark, please walk around to the main front gate, this is so we can track numbers.  There should be an easy flow in again this week.  We ask if you could please take coffee & food off site to eat from our many ready to eat vendors.

We look forward to seeing you all this weekend.  Bring your cash, bags, keep cup or mug, containers, mask & charged phone for scanning.

Shop your way around Otago this weekend…. at the Market! 

Ngā mihi

Michele

Market Manager

 

This Week in the kitchen

In this weeks archive recipes there's some great inspo on how to make use of all the fantastic vendors delicious produce. We have fudge packed full of dried apricots and walnuts, and a slightly different take on cauliflower & cheese, in crunchy croquette form.  Kristina

CAULIFLOWER CROQUETTES

Produce from Caithness Farm Ltd Agreeable Nature Free Range Eggs Holy Cow Evansdale Cheese Whitestone Cheese

View Recipe
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Chocolate, Walnut and Apricot Fudge

Produce from The Porridge Bar Ettrick Gardens coKo Lounge

View Recipe
 

La Crepe Market Specials

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Today I’ll share the story behind the 4WD in the specials.* This type of vehicle is usually more secure and can go almost everywhere.  I have discovered that peanut butter is one of the four pillar staples of New Zealand cuisine, it brings comfort and feels secure too!  Combined with our butterscotch it will uplift any situation to a new level, guaranteed!

Did you know, we sell paquets (packets of) our 5 plain fresh crepes?   And our homemade sauces of butterscotch, lemon curd, and chocolate -200mls.  Thanks Michele for reminding me to tell people.  

Wishing you all a great weekend.  Christophe

*YAY! Michele & I have been wondering what the meaning was behind the 4WD for months! -Kristina

JAM OF THE DAY: FEIJOA $ 7  

THE 4WD: Crunchy peanut butter and butter scotch $8  

IT’S A WINNER: Passion fruit of lemon curd, low sugar hazelnut meringue, and dairy or coconut whipped cream $9     

SUNSHINE CALL: Lemon curd or butterscotch sauce, poached apple & raspberry with custard or whipped cream $10   

SPECIALS: SAVOURY CREPE: $11

POACHED ASPARAGUS, VEGAN LEMON SAUCE (CHILLI SAUCE OPTIONAL)

OR

CLASSICAL FRENCH LAMB STEW, VEGIES AND HERBS

 

Dunford Grove

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YES!  We did it again!  Gold Medal announced last Saturday at the NZ Olives national awards.  We didn’t go up this year but it’s a special night celebrating the whole industry.

Did you know?

Extra Virgin Olive Oil increases the nutritional value of vegetables either cooked in or drizzled over.
Sandy

 

Ettrick Gardens Market Specials

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FRESH IN SEASON NOW.  LOTS & LOTS OF PRODUCE

SAVE $’s on 1 KG FREE FLOW BOYSENBERRIES $15 OR 2 @ $25

SPRAYFREE CAULIFLOWER

“SPRAYFREE” LEEKS only $2.50 each.  SPRAYFREE SPRING ONIONS

SPRAYFREE BEETROOT Gold, Round.  SPRAYFREE CURLY KALE

SPINACH, BRIGHTLIGHTS & GREEN SILVERBEET “SPRAYFREE”

CARROTS – ORANGE and THE HERITAGE PURPLE & YELLOW

FROST SWEETENED PARSNIPS and ARTICHOKES

SPRAYFREE ONIONS, GARLIC & SHALLOTS

PACIFIC ROSE, PINK LADY, FUJI, ROYAL GALA, GRANNY SMITH, & BRAEBURN APPLES

COLOURED CARROTS and BRIGHTLIGHTS SILVERBEET to brighten up any cold day:)

AGRIA, RED FANTASY, JELLY & HIGHLANDER  POTATOES 2 KG & 5 KG  

MOST OF OUR VEGATABLES ARE SPRAY FREE :)

FROZEN BERRIES: BOYSENBERRIES, RASPBERRIES, BLACKBERRIES, TAYBERRIES, BLUEBERRIES & MIXED BERRIES.

Also: SPRAYFREE BLACKCURRANTS :)

OUR COURIER TO YOUR DOOR SERVICE IS STILL AVAILABLE ANYTIME.

Email j.hpreedyege@actrix.co.nz for our latest order form and we can add you to our weekly update.  

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

 

Hazelnut Estate

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Come and see us at Hazelnut Estate to stock up on our tasty and nutritious Dry Roasted Hazelnuts.  They are great for a quick snack, as an addition to many dishes, they also make great gifts.  Our Hazelnut Chocolate Spread is very popular and we encourage our customers to return the glass jars.  You may also want to try Hazelnut Flour in your baking.  It is gluten free and adds flavour to cakes, muffins and biscuits.  Looking forward to seeing you on Saturday.

Janine & Roger 

 

This Week at the Market Delta L2

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PLEASE STAY AWAY IF UNWELL (vendors & customers).

EVERYONE to SCAN in at the main front entrance (manual slips provided as well).

We ask that everyone please wear a MASK to enter the Market (unless you have an exemption or are a child).

Please sanitize your hands upon arrival.

Only ONE entrance/exit this weekend at the main middle front entrance on Anzac Ave.

Please respect the 2mt distancing rule between all vendors, staff & customers at the market.

Please only handle food & produce that you are going to buy.  

300 maximum customers allowed in the Market at any one time. 

Please bring your coffee keep cups, etc with you (some vendors may still be able to fill it for you) & bottle returns, etc.

Cash still accepted.

Some Ready to Eat stalls will be there we ask that you please take away your food with you, no eating in the Market. 

Coffee & Brunch available to take away from the Market.

Please sneeze into your elbow.

There will be no tables, chairs, cup library, water fountain or Market Kitchen available this weekend.

Please be PATIENT.

 

Marie's Plant Based Food Specials:

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Free Delivery for orders of $25 minimum. Email chocolatchaud009@hotmail.com or text 0225228599. 

Recycling jars and lids are a part of my everyday business. It demands a lot of time and dedication all along the process: 1. Collecting jars and lids – customers bring me back jars and lids, and sometimes even more! But from time to time, I don’t have enough, so I need to collect them from the blue bins on recycling day.  2. Sorting jars and lids by their size and storing them which demand a lot of space. 3. Sterilising them and storing them again.  4. Filling them with my products. Thanks again to all the people who bring me back jars and lids, without your support, I will not be able to sustain my business with recycling.  See you at the market.  Marie

FERMENTED VEGETABLES  

ALL YEAR ROUND 

*Sauerkraut (onion & garlic $13 or cabbage $12) for 380g 

*Kimchi (cabbage, onion, ginger, garlic & Korean red pepper & chilli for the hot) mild, medium or hot, is available, please let me know which one you would like $14 for 380g          

SEASONAL 

#Carrot, ginger, #parsley - $14.50 for 360g

#Daikon, *cauliflower, #carrots, Jerusalem artichoke, pumpkin, yams, ginger, onion, garlic, Korean pepper, galangal - MEDIUM KIMCHI STYLE$15 for 360g

#Daikon, #fennel, #carrot, #turnip, #runner bean, #spring onion, #horseradish, #wild fennel - $14.50 for 360g

                                  * organic               # spray free   

ORGANIC FRESH TEMPEH: Coral split lentil, buckwheat & black sesame seed.  Freshly made every week from different beans, cereals, and seeds. 1 packet (225g) for $8 / 2 packets for $15 / 3 packets for $22 / 4 packets for $29 

GOURMET LOW SUGAR JAM: Strawberry, gooseberry, quince, gooseberry & pear, orange & vanilla. 270g jar for $6 Peach, plum, apricot & quince, pear & vanilla, Feijoa. 310g/340g jar for $7

SWEET PANCAKES SANDWICHES: 

SPECIAL: Apricot & Quince low sugar jam, vegan custard & roasted hazelnut $7.50  

BANOFFEE: date butterscotch, vegan custard & fresh banana $8

BOUNTY: dark chocolate & shredded coconut custard $7.50 

TEMPEH BURGER: choose between crunchy peanut sauce, onion plum & red wine (last day of this one, next week we will have a new one) or mild chilli tomato sauce and add some of my popular kimchi, sauerkraut, or purple pickled vegetables. They all have a fresh, organic tempeh patty, green salad, sprouts and mayonnaise. $10.

 

Community Stall - King's High School Junior Volleyball Tournament 2021

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Kings High School Junior Volleyball team is holding a raffle for a trailer of firewood this week at the market, to send the team off to a Tournament in Nelson.

"Our top junior athletes are currently training for the South Island Championship being held in Nelson this year at the end of November. We are taking 24 athletes (two teams) to this event and the boys have been training from 7am until 8:30am every Tuesday morning through the winter (Terms 2 and 3). We have the goal of winning the Junior South Island tournament this year in Nelson and then again next year in Dunedin. We believe with the talent in the school that this is both realistic and attainable (but far from guaranteed).

The boys have been working hard to raise the money needed for such an endeavour and we continue to make progress towards making the trip FREE for all athletes (The cost is $700 per player). Our teams involve a very diverse group of young men who represent their many cultures, and school, with pride. We also pride ourselves on being well presented both on and off the court. Carrying on the fine reputation of King's High School on the court and in the community is always what we strive for."

 

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