"Happy Birthday to you, Happy Birthday Dear Market..."

"Happy Birthday to you, Happy Birthday Dear Market..."

1st March 2018

Hi there

I’m back after an incredible holiday up north. One of the highlights was visiting the Gisborne Farmers Market. I did so much shopping that I had to buy another shopping bag! My produce included grapes, avocadoes, macadamia nuts and brittle, lettuce, field grown tomatoes, potatoes, aubergine, nashi pears, rock melon, kiwi fruit, passionfruit, sour dough spelt bread, organic eggs, freshly ground coffee, Italian sausages, freshly squeezed OJ, a breakfast burger and ice cream shards! Oh my we ate very well on holiday!

So yes it was great having other types of produce to buy but I am very much looking forward to shopping this week at our market. I’ve missed the stone fruit especially, the great buskers and the bonhomie.

The OFM is 15 years old! This is quite an achievement and we are all set to celebrate this Saturday. Fingers crossed the weather obliges and we all have a rollicking good time. Come on down and help share in this celebration, after all you are part of the success story of the market.

See you Saturday

Kate

This Week in the kitchen

Pork fillet with peach mustard sauce and fennel

Produce from Earnscleugh Orchard

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Raw fennel beetroot slaw with poppy seeds

Produce from Oamaru Organics

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Real sour cream

Produce from

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Roasted red onion flowers

Produce from Oamaru Organics

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Sour cream peach tart

Produce from Earnscleugh Orchard

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Posh Port cheesy mouse traps

Produce from The Port Larder

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La Crepe

Jam Of The Day: Blackcurrant & Pear $5.50

Sweet Crepe: Nectarine Dream, Nectarine Jam Poached Nectarine With Confectioner’s Custard $10 Or With Whipped Cream $9.50

Savoury Crepe: Vegan Pesto With Fresh Market Tomatoes (Vegan) Or Homegrown Silverbeet With Blue Cheese Sauce (Vegetarian) Or Seasonal Lamb Stew With Cheese Or Hummus And With Salad & Dressing Or Egg $10

Botanical Kitchen

Thank you to everyone who welcomed us so warmly to the farmers market last week! We had a great time and looking forward to bringing new tonics, teas, cordials, elixirs + vegan treats to the market over the coming months. The hedgerows around Dunedin are full of berries so this weeks herbal cordial features Elderberry, Elderflower and Hawthorn. Great sipped as a hot tonic as the nights are getting colder or as an interesting flavour base to seasonal cocktails. Keep an eye on www.botanicalkitchen.co.nz for herbal info and recipes. P x

Ettrick Gardens

New This Week

Peasgood Nonsuch & Royal Gala Apples, Beurre Hardy Pears, Large Freedom Plums

“Fresh This Week”

Strawberries, Blackberries, Raspberries, Blueberries, Fiesta Apples, Pears, Luisa, Black Doris & Greengages

Agria, Heather & Highlander New Potatoes, Cauliflower, Fennel & Silverbeet, Carrots, Green Beans, Pumpkin, Courgettes, Red Cabbage, Parsley, Broccoli & Beetroot, Basil, Peas, Kale, Cavolo Nero, Cucumbers, Gold Beetroot, Spring Onions, Coloured Peppers & Chillies

Super Special On

Blackberries 500gm @ $9, Coloured Peppers Only $3.50 A Bag , Pumpkin Squash $3 Each

Please Recycle “Our” Pottles And Punnets Each Week. There Will Be A Crate Under The Apple Table To Put Them In. 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

Dragonfly Unbakery

It has been a massive week at Dragonfly Unbakery HQ!!!

Our new-look kombucha is now available at Starfish Café & Bar in St Clair, Kenko on George Street and Dog With Two Tails on Moray Place. We've rebranded to Kapowai Kombucha but it's still the same, great tasting 'bucha that you know and love!

This week's market special is for all you chilli lovers out there! Golden Peach and Jalapeño Kombucha with sweet, organic peaches from Earnscleugh Orchard and kick-a** Jalapeños from Kakanui Produce. It definitely gives the old tastebuds a zing. Come and try some if you dare!

~Heidi & Dave

NZ Nuts

This week we will have:

Black Krim Tomatoes – they are still ripening slowly so customers will need to be early!

Italian Prunes – these blue prunes are great for just eating but come into their own when poached (or bottled) when they take on a deep red hue and a really rich flavour. Enjoy!

French Prunes – these are a smaller and just as sweet for nibbling, they dry well (and as a customer noted “Taste just like prunes” !) and they make a great sweet flan with custard.

Quince – enjoy these in a bowl to perfume the room .... and then when you can bare parting with them poach them, bake them or make quince butter.

Garlic – we still have garlic ropes and bulbs of both the soft necked Printanor and the hard necked French Pink

Pickled Walnuts – great on Farmers platters or with cheese and crackers

Walnuts, Chestnuts, Almonds will be ripening over the next few weeks – place an order now and I will advise you when it is ready.

Otago Organics

Otago Organics New Season’s Fruit

Our Williams Bon Chretien Pears are now very ripe but are still great for processing. Try Pear and ginger jam. There are lots of recipes on line. This week we are offering them at the reduced price of $4.00 a Kg.

Apples this week are; Akane a Japanese dessert apple, and Hetlina, rosy and high in health protecting bioflavonoids. All at $5.00 a Kg.

Dunford Grove

All quiet at the moment, just mowing, making sure the sheep are where they belong and watching the olives get ever bigger!

Did you know?

Say farewell to boiler vegetables, frying can actually improve their nutritional profile, study finds. Here's some happy news for your week. There's no need to compromise flavour for health! A new study out of the University of Grenada, Spain, has found that frying vegetables in Extra Virgin Olive Oil can be healthier than boiling. With olive oil is used so extensively in Mediterranean cuisine, the researchers decided to take a closer look at what really happens when vegetables are cooked. There is a common assumption that less oil is better when cooking, and that vegetables are healthiest when raw (or closest to a raw state). What they found was surprising. The fried vegetables had higher level of natural phenols, which are antioxidants that have been linked to the prevention of chronic degenerative diseases such as cancer, diabetes and macular degeneration. The reason for this was that the olive oil essentially transferred its phenols to the vegetables, enriching their nutritional value. Boiling, on the other hand, resulted in the transfer of phenols to the water, which meant nutrients are retained if a person drinks the broth along with the cooked vegetables (in the case of a soup), but lost if not. Overall, the number of phenols was not increased by boiling, as it was with frying.