|
This week we bring you the Ed Sheeran Kombucha, along with our market special. It's Ginger flavour, of course!!! And, you might notice it bears quite a resemblance to the original Ed ;)
Our market special is Pear, Cardamom and Star Anise Kombucha. We're using Louise Bon de Jersey pears from Alice at Otago Organics. Have you tried them?! I'll tell you, it's lucky that we had any left for kombucha because they are just so delicious!!!
Starting this Sunday, you can also find us at the Southern Farmers Market in Invercargill. We'll be offering tastings, and the same market special as Dunedin each week. Come and say hi if you're in the South!
~Heidi & Dave
|
|
Our production is slowing down now as daylight decreases, however we will still have ; Some Fresh Herb Bunches, Packages of Dried Herbs which are much fresher and more fragrant than those usually available, some Salad with Edible Flowers, Sorrel Packs, plenty of Courgette Flowers with recipes, a few artichokes, and one or two packs ( approximately one gram ) of New Season’s Saffron Threads produced on our Henley property.
Also
Medlars at $4.00 KG are ready now. Medlar is fruit originally from Persia, related to quinces and apples, and part of the rose family. The fruit is picked in the autumn when the leaves start to fall off the when they are both too sour and too hard to eat. The fruit needs to rot a bit first (this is called "bletting") before it is actually considered "ripe" enough to eat. This takes about 2 to 3 weeks in storage, or upside down on a plate. They will become soft, mooshy brown, sweet and tasty with a flavour close to applesauce or cider. Come and taste Medlar Jelly and pick up a free recipe and information sheet along with your Medlars.
Have a good winter
Alice
|
|
New This Week
Coloured Carrots, Red Delicious Apples, “Red Ruby” Potatoes
“Fresh This Week”
Pumpkins & Sweetcorn 9 Varieties Of Apples & 6 Pear Varieties
Royal Gala, Peasgood Nonsuch, Huaguan, Cox’s Orange & Golden Delicious, Pacific Beauty, Fiesta & Sweet Lady Apple, Doyenne Du Comice, Star Crimson, Winter Nelis, Beurre Bosc, Taylors Gold, Honey Pears
Agria, Red Fantasy, Heather & Highlander Potatoes, Supersweet Honey N Pearl Sweetcorn, Silverbeet, Gold Beetroot, Butternut, Leeks, Pumpkin & Buttercup Squash, Broccoli, Cauliflowers, Carrots, Pumpkin, Spring Onions, Onions, Red Cabbage, Parsley, Basil, & Beetroot, Coloured Peppers, Kale, Cavolo Nero & Chillies
Super Special On
5 Kg Potatoes Only $10, Chillies $2.50 A Bag, Pumpkin Large $4 Each
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
Follow Us On Instagram & Facebook
|
|
Afife has been selling these traditional middle eastern cookies at the market for ten years. Why not try and make your own over the holiday?
Easter Cookies ( Ma’amoul)
2 cups semolina
½ cup milk
2 cups flour
200grams melted butter (UNSALTED BUTTER) or Ghee
1 tsp. (orange blossom essence) or 1 tsp. rose water
1.5 cups caster sugar
1 cup crushed mixes nuts
400 grams Date filling
1 teaspoon cinnamon
¼ cup water
½ cup powder sugar
Note : if you need more flour or milk add more milk or flour .
Prepare the filling first.
Date Filling:
Place water and Dates in the sauce pan and let boil for 5 minutes. Cook on a low heat, stirring the dates and pressing down until they become a soft paste. Remove and cool.
Nuts filling:
Roast 1 cup mix nuts in a frying pan on the stove to get the smoke flavour. Place the nuts into the food processor until they become like bread crumbs add cinnamon and sugar. Place the semolina and flour in a large bowl and mix together thoroughly with the nut mixture. Melt the butter, gradually blend it into the dry ingredients. Knead well. Make the pastry into small balls about 5cm in diameter. Hollow out the centre of each ball with your index finger by pressing around the inside of the ball to make a shell about 6mm(1/4 inch) thick. Fill the hollow shell with a small spoonful of the date mixture. Press the dough together to enclose the filling. Flatten the shell into a pie shape by pressing lightly between the palms of the hands. Make a design on top by pinching with a fork. Traditional rich Easter cookies are moulded in the bowls of decoratively carved wooden spoons before baking. Place the cookies on a baking tray and cook in a very hot oven 200 degrees for 20 minutes, until lightly browned.
Topping:
Sifted icing sugar over on the top of the cookies after they cool down.
|
