Hi there

Sunday is the winter solstice and we can all take heart that the days will start to get a little longer. Usually this also means that winter really starts in earnest! 

Matariki – the Maori name for the star cluster known as The Pleiades which has just become visible in our hemisphere – and commonly known as the Maori New Year is also in full swing with reduced celebrations this year as a result of the pandemic.

However there is no reason why we can’t all personally celebrate by cooking up a hearty feast with great local produce and sharing with our nearest and dearest.

Two years ago Isaac Davies and Pete Ryan from Doubt Not Compost had a vision to turn what has been commonly referred to as “waste” into resources.

Both from a hospitality background they were acutely aware of the mountain of food waste generated within their industry.

Fast track two years and the lads have continued to refine their systems and vision.

They currently collect compostables on a twice weekly basis from 34 customers with other customers, such as the farmers market, OUSA, scarfie flats and local events on a need must basis.

They have repurposed the drums that the water-based paints come in from the The Print Room and do the hospo circuit in their van, dropping off empty containers and picking up the full ones. They also collect 1000 litres of coffee husks per week and 300 litres of used coffee grounds.

Then it is back to Compost Central in behind Logan Park High School where they make large, lasagne style compost piles sandwiched between repurposed pellets. The coffee husks make perfect, carbon based brown layers in between the food scraps, and they can build a new pile twice a week. On Thursday, the piles are built using the coffee husks as brown material so crucial for compost piles, but Monday’s heap uses shredded packaging from the farmers market.

With large compost piles proliferating at 2 a week they have quickly amassed mountainous rows of smouldering, highly insect active growing medium.

The lads have plans for their field where they are based. They have begun planting out some natives that they have propagated and are working on plans for a storage area via a couple of shipping containers and a plant nursery.

Isaac commented that all involved are young males and we pondered why this might be. This social enterprise does require getting your hands well and truly dirty with no turning up of noses in regard to smelly vege buckets. Week in week out they are quietly turning waste into resource.

Covid 19 gave the Doubt Not team time to reflect on what they were doing and they have come to the realisation that educating people about how to use what is a in fact a valuable resource is the key. To that end they are at the farmers market every fortnight, starting this week, and they are super keen to talk with you about how you can convert your compostable waste into a useful resource. Isaac can demonstrate how to make small compost piles at home and talk you through all the questions you might have. Go hit him up @ the market this week and start turning your waste into something a whole lot more useful, while working with nature, not against it.

See you Saturday

Keep warm

Kate

This Week in the kitchen

Pear, Ginger, and Dark Chocolate Breakfast Bars

Produce from Ettrick Gardens

Leek and Sage Cheese Omelette

Produce from Oamaru Organics Agreeable Nature Free Range Eggs Evansdale Cheese

Kombucha Ceviche

Produce from Harbour Fish Janefield Paeonies and Hydroponics

Yam, Ginger, and Basil Soup

Produce from Oamaru Organics

Did you know..... Dunford Grove

Olive processing part two:  After the wash the olives pass through the hammer mill (crusher) before moving into the Malaxer; imagine the mega horizontal axis cake mixer surrounded by a water jacket heated to no more than 28 deg C.  The olive paste spends about 50 minutes in here with the cells being broken down to release the oil.  You can actually see the oil accumulating on the surface!

Did you know?

Back this week with refills, just bring one (or more) of our bottles back, clean & dry, and we'll refill for $5 off.  NB we won't put good oil into unwashed bottles.

Ettrick Gardens Market Specials

FRESH IN SEASON NOW

YAMS, JERUSALEM ARTICHOKES and CELERIAC are now IN SEASON.

PURPLE, YELLOW AND ORANGE COLOURED CARROTS WILL BRIGHTEN UP ANY WINTER MEAL. 

SPINACH, SILVERBEET, BRIGHTLIGHTS SILVERBEET.

4 VARIETIES BEETROOT, CARROTS, ONIONS, RED ONIONS, COLOURED CARROTS, GREEN AND RED CABBAGE, KALE AND CAVOLO NERO, LEEKS, CAPSICUMS, CHILLIES, SHALLOTS, BABY BEETROOT, BABY CARROTS AND GARLIC.

7 VARIETIES POTATOES.

4 VARIETIES OF PEARS.

12 VARIETIES OF CRISP & CRUNCHY APPLES.

SOMETHING FOR EVERYONE.

FROZEN BERRIES!!!!

RASPBERRIES, BLUEBERRIES, BLACKBERRIES & BOYSENBERRIES.

Ettrick Gardens

on your right at the main gate, or

Rapid 5104,  

State Highway 8, Ettrick.

Central Otago.  03 446 6863

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LA CREPE SPECIAL JUNE 20th

Here comes the inspiration for Saturday.

Wishing you a great weekend.

Christophe 

JAM OF THE DAY:  APRICOT & QUINCE $6

THE CREATION: LEMON CURD OR PASSION FRUIT WITH LOW SUGAR HAZELNUT MERINGUE AND WHIPPED CREAM $8

APPLE & BLUEBERRY DELICACY $10.00

Butterscotch Sauce
Poached Apple & Blueberry

with confectioner’s custard
Or with whipped cream 

SPECIALS SAVOURY CREPE:  $10.00

ORGANIC CAULIFLOWER WITH LEMON ZEST, TURMERIC & ALMOND WHITE CREAM (VEGAN)

OR

FREE RANGE CHICKEN GRAND’MA STYLE WITH JERUSALEM ARTICHOKE 

With Cheese or Hummus

And with Salad & Dressing OR Egg 

Marie’s

It is unique to the farmer’s market to try samples, come to my stall to have a little taste, for the curious, the sceptics, the lovers and experts of, you are all welcome!

Specials this Week:

FERMENTED VEGETABLES (samples available)

*Organic Sauerkraut with onion & garlic

*Organic Sauerkraut with just cabbage

*Organic Kimchi (mild, medium & hot)

*Cabbage, #carrot, #beeetroot, #radish, #new onion, basil & mustard seed

#Daikon, capsicum, #beetroot & garlic

*Cabbage, #fennel, pumpkin, corn, #turnip, #radish, onion, garlic, ginger & turmeric

          * organic   # spray free

ORGANIC FRESH TEMPEH: Chickpea, brown rice and brown linseed

VEGETARIAN & VEGAN (samples available)

My tempeh is freshly made every week from different beans, cereal and seeds.

1 packet (225gm) for $8 or 2 packets for $15

LOW SUGAR JAM

Rhubarb & Apple, Plum, Apricot, Gooseberry, Peach, Feijoa & Apple, Quince.

Marie’s fruit CHUTNEY $6 for a jar of 270gm

Catlins True Brew Bottle Returns

Anyone with empty bottles from Catlins True Brew could you please return them if you aren't using them.  Toby’s stockpile is getting low, as his supplier of unique brown bottles has burnt down & the new supplier will not have them here till October. 

It will be much appreciated!  Thanking you. He will be at the market this weekend & beyond…

If you can't make it to the Otago Farmers Market on a Saturday morning for whatever reason...

If you can't make it to the Otago Farmers Market on a Saturday morning for whatever reason & you are still keen to support local growers and makers, and here’s a way you can do that: Locavore Boxes include produce from a number of Farmers Market growers and producers in their boxes: veg from Oamaru Organics, Janefield Hydroponics, Caithness Farm,  Wairuna Organics, bread from Gilbert’s, dairy produce from Holy Cow, Kombucha from Kapowai, eggs from Agreeable Nature, fruit and veg from Rosedale Orchard. They also source from other local producers not found at the market: BL Beekeeping (based on the Taieri), Roastery Door coffee from South Dunedin, Vern Paddock Produce from Mihiwaka.  That means you can still support your local growers, buying locally grown /produced food - with the added bonus of having it delivered to your door! Check their website - www.locavoreboxes.co.nz

Catch the Ferry to the Otago Farmers Market!

Ferry - Portobello / Port Chalmers to the Otago Farmers Market.

From NZD$30.00

• Duration: 3 Hours (approx)
• Location: Dunedin, New Zealand
• Product Code: Farmers

Get your family or friends together for a beautiful start to your weekend!

The Otago Farmers Market has a variety of local produce that attracts people from all over Dunedin, Otago and New Zealand!

Arrive by ferry! Grab some groceries, stay for a coffee and then re-board 2 hours later with your local goodies.

Tea, coffee and hot chocolate available onboard. BYO cup for a discount.

Ferry transfers from Portobello and Back Beach, Port Chalmers, to Steamer Basin.

Or make it a one-way trip to Dunedin with your bike. Then cycle the harbour cycle trail!

Bicycles can be taken cost from $5 to $10 per bike, each way.

Drop off / pick back up is at Steamer Basin, Dunedin, a 10 minute walk to and from the Otago Farmers Market at the railway station.

Departs Port Chalmers at 8am, Portobello at 8:15am and arrives at Steamer Basin at approx 8:50am.

Re-boarding at 11:30am to return.

If only going one way, please specify in booking notes, where you will be joining the vessel from.

Cancellation policies apply.

Bookings – Ph: 020 4162 4250

Port to Port Cruises

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Communities helping Communities

Support LOCAL Small Businesses

Kapowai Brewing Co Quince & Chilli Kombucha - $11 per bottle or 2x bottles $20

Ettrick Gardens Burre Bosc Pears $2.50 kg

Harbour Fish Gurnard or Terakihi at the market this week – enquire on prices on the day.

Evansdale Sage Cheese $7 a slab

Janefield Hydroponics Spring Onions – ask for market prices on the day

Oamaru Organics Yams & Leeks – ask the boys on the day