Kate Came Back!

Kate Came Back!

17th May 2018

Hi there

I am just back from the most extraordinary two weeks in Cambodia. It was steamy hot, confronting at times, super relaxed at others and boy did we eat some great food and discover incredible food markets. I didn’t try the BBQ’d frogs or the duck egg foetuses but I did chow down on lots of sublime mangoes, fresh coconut juice (best packaging ever!), tangy, herby, green papaya and mango salads and lots of delicious seafood.

As always though it’s good to be home and I am looking forward to stocking up my larder this week at the market. Pumpkin, apples, pears, eggs, salad greens, green veg, good bread, coffee mmmmmm

I am very sad to have to announce that this Saturday will be Indigo Bakeries last at the market. Allan and Laura Lewis have been making delicious, artisan breads and pastries for the market since the beginning in 2003. They have a well-earned, very loyal following and are going to be missed hugely. Make sure you get that last crunchy baguette or chewy ciabatta or treaty crueller this week and wish them all the best for their retirement.

It is the time of year when a few gaps open up in the market. Seasonal vendors are finishing up and the days are noticeably shorter. Heading into winter we value our loyal, weekly customers who come and support the permanent vendors no matter what the weather throws at us. Naturally this is a leaner time of year for vendors and they very much appreciate all of the support you offer them.

See you Saturday

Kate

This Week in the kitchen

Quince sometimes gets a bad rap, compared to its other autumnal cousins, as being too hard and tart to do anything with. But with Kate's amazing looking Quince and Apple Strudel recipe quinces come into their own and those naysayers will be proven wrong!

Quince and Apple Strudel

Produce from Ettrick Gardens Blueskin Bay Honey Bennie's Honey Rosedale Orchard Agreeable Nature Free Range Eggs Dunford Grove

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Walnut crackers

Produce from NZ Nut Products Whitestone Cheese

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Grilled cos lettuce with anchovy dressing

Produce from

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Brocoflower Pesto

Produce from Oamaru Organics

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Roasted sprouts with wild rice and cranberries

Produce from Oamaru Organics

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Indigo Bakeries Final Week

Unfortunately, it is time for us to close our bakery and this coming Saturday will be our last day trading at the market.

We would like to convey our thanks to all the OFM staff and volunteers, fellow vendors and customers for the wonderful support we have received from everyone during the many years we have been at the market.

We feel very privileged to have been part of this great enterprise.

Allan and Laura.

Evansdale Cheese

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In celebration of Pablo throwing himself off the top of the stadium in the name of charity, Evansdale Cheese have some special cheese on offer:

A limited amount of delicious "french style bries", soft and oh so creamy. This week a whole round for only $28.00 and a half for $14.00 mmmmmmmmmmmmmmm but do remember its limited stock.

Click the link below if you would like to show your support:

https://givealittle.co.nz/fundraiser/toss-the-boss-2018-pablo-dennison

Any one who supports Pablo by donating and can bring a receipt as proof, will get a small gift as thanks from Pablo and Evansdale Cheese for their support. Donations are open till the end of the month and so are the gifts.

Dunford Grove

We have all our oil resting here in stainless steel awaiting blending and testing for certification. With olives it's best to press as soon as you can after harvest, the recommendation is within 12 hours. With Steve moving the press to just next door we had fruit from tree and through press in under two hours, fantastic!

Did you know?

Oil testing for certification includes a sensory panel evaluation. Here they look for positive attributes including: fruity, green, citrus, spicy, fragrant, tropical, soft, over-ripe, bitter and pungent; these are determined by the quality of fruit produced on the tree. Here to faults are identified and if found the oil will not gain certification, faults include: fusty, musty, muddy, winey, metallic, rancid, burnt and others. All these faults come back to human error. Always look for certification when choosing your Extra Virgin Olive Oil!

La Crepe Specials

Jam Of The Day: Pear & Vanilla $5.50

Sweet Crepe: Feijoa Dream, Feijoa Jam, Poached Organic Feijoa With Confectioner’s Custard $10.50 Or With Whipped Cream $10

Savoury Crepe: Roasted Pumpkin And Silver Beet With Blue Cheese White Sauce (Vegetarian) Or Organic Split Lentil, Broccoli & Butternut With Homemade, Indian Curry (Vegan) Or Caribbean Braised Pork With Vegetable With Cheese Or Hummus And With Salad & Dressing Or Egg $10

NZ Nuts

In-shell walnuts and walnut pieces – Vina and Geisenheim. I’ll also have a few black krim tomatoes.

This will be the last week for this season at the Otago Farmers Market. Many thanks to my customers over the past season and best wishes for the winter.

Valda

Ettrick Gardens

New This Week

Yams & Brussel Sprouts, Frost Sweetened Parsnips

14 Varieties Of Apples & 5 Pear Varieties

Royal Gala, Aztec, Pacific Rose, Huaguan, Cox’s Orange & Golden Delicious, Pink Lady, Ballerat Cooking Apples, Eve, Braeburn, Granny Smith, & Red Delicious, Pacific Queen & Sturmer Apples. Please Note, We Do Not Export, So We Use Less Sprays J

Doyenne Du Comice, Winter Nelis, Beurre Bosc, Taylors Gold & Quince Pears

Agria, Red Fantasy, Red Ruby, Heather, Highlander, Jelly & Anushka Potatoes, Fennel, Fresh Bunched Baby Carrots, Kale, Cavolo Nero, Silverbeet, Gold Beetroot, Daikon, Savoy Cabbage, Leeks, Pumpkin, & Beetroot, Coloured Carrots, Cauliflowers, Carrots, Pumpkin, Broccoflower, And Celery, Parsley, Chillies, Jerusalem Artichokes, Gourmet Washed Potatoes

Super Special’s This Week

Potatoes 5kg @ $6, Kale Only $2 A Bunch, Quince Pears $2 A Kg

Please Recycle “Our” Pottles And Punnets Each Week.

There Will Be A Crate Under The Apple Table To Put Them In. Please Bring Your Reusable Shopping Bags. Thank You “Love Our Planet”

Ettrick Gardens

On Your Right At The Main Gate, Or Rapid 5104, State Highway 8, Ettrick. Central Otago. 03 446 6863