This Week at the Farmers Market

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This Week at the Farmers Market

30th January 2021

Hi there


This is my last ever newsletter! After 7.5 years, 400 odd newsletters and a similar number of markets I am now at the finish line. It has been a huge privilege to manage the market for such a sustained period and to be part of a weekly event that has such an impact on so many lives. The market is a thriving institution that is almost 18 years old and continues to go from strength to strength. It takes 60 paid hours a week to run the market and approximately 1500 volunteer hours per annum.  The market is a charitable trust and the board of trustees work very hard to sustain the vision encapsulated in the trust deed that the forward thinking group of courageous people put together back in 2003.

I have visited many markets around the country and feel that the model we have here in Otago is one of the very best. We are an authentic farmers market which means we work very hard to have 70% of our stalls selling primary produce such as fruit, veg, meat, fish, milk, honey, eggs etc, 15% selling added value items such as cheese, bread, chutneys etc and 15% ready to eats including coffee.  Most markets around the country struggle to maintain these ratios and, in fact, most  have craft vendors and other non-food related stalls.

So it is with a great deal of pride and satisfaction that I move on to other pastures knowing that I have contributed and been part of something that we should all be very proud of and support as often as possible.

Chris Baker of Classic Café has been making coffee for 21 years and has been a fixture on the Dunedin coffee scene all of that time. Chris started his working life as a mechanic but after a couple of redundancies left him wondering what on earth he was going to do, he got hooked on the coffee bug.

Wellington was really the hub of espresso in the 1990’s but Allpress started roasting in Auckland and by the beginning of this century espresso coffee was really starting to become widespread. Chris had been a Bushells Gold instant coffee drinker but once he had had a taste of a well-made espresso coffee he was hooked and never looked back.

By chance Chris acquired a cart that fitted into the heritage precinct guidelines to enable him to trade out of the historic exchange area in Dunedin. That cart still spends most of it’s life at the Exchange serving up great coffee to many regulars every week day. Before long another coffee trailer was commissioned enabling the Baker family to spread further afield and attend events, something they still do with a focus on A & P shows, Christchurch south.

Chris started at the farmers market as one of the inaugural vendors and has traded there ever since.

He has always used Allpress coffee and has a good relationship with the mother company. Allpress offer training for new baristas thus ensuring consistency of brews.

This is really a family business, with wife Kerry helping out and the couple’s three sons all working in the business from the age of 14. Chris reckons this was a great way for the boys to learn how to interact with the public and they have now all gone on to work in sales or coffee roasting and training.

See you Saturday (for the last time).


General Manager


This Week in the kitchen

Elizabeth is back in the Market Kitchen, with a variety of sweet and savoury treats showcasing the incredible local produce you can find around the Market. Try these tasty samples & take home a recipe after 8am...

Amazing Vendors This Week:

Kakanui Produce Tomatoes & Courgettes - Peach, Nectarine & Tomato Salad + Courgette Bake

Agreeable Nature Free Range Eggs – Strawberry Basil Tart + Chocolate Hazelnut Cookies

+ Courgette Bake

Janefield Hydroponics Basil - Strawberry Basil Tart + Peach, Nectarine & Tomato Salad

Caithness Farm Strawberries - Strawberry Basil Tart

Hazelnut Estate Hazelnut Flour & Whole Hazelnuts - Strawberry Basil Tart

+ Chocolate Hazelnut Cookies

Strawberry Basil Free-form Tart

Produce from Hazelnut Estate Agreeable Nature Free Range Eggs Janefield Paeonies and Hydroponics

View Recipe
Courgette Bake.jpg

Courgette Bake

Produce from Kakanui Produce Agreeable Nature Free Range Eggs Waikouaiti Gardens Hazelnut Estate Janefield Paeonies and Hydroponics

View Recipe
Peach, Nectarine and Tomato salad with Coriander Garlic dressing.jpg

Peach, Nectarine and Tomato Salad with Coriander Garlic Dressing

Produce from Kakanui Produce Rosedale Orchard Janefield Paeonies and Hydroponics Dunford Grove Whitestone Cheese

View Recipe
Chocolate Hazelnut Cookies.jpg


Produce from Hazelnut Estate Agreeable Nature Free Range Eggs

View Recipe



Yes!  The Pauley Orchard has sweet figs this weekend....


Waewae Permaculture Market Specials


Specials this Week: Stir-fry Mix - A blend of tender pak-choi, Chinese cabbage, baby kale leaves and rainbow chard. Super versatile, good for stir-fry, soups, sautéed, or simply steamed. Comes sealed in home compostable bags that keep it fresh for up to a week! $5 - 200g, bag 2 for $8.

Regenerative & Diverse farming, local & agri-chemical free. Organically grown (non-certified-talk to us!).    


Ettrick Gardens

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Email 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

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Marie's tempeh.jpg

What is Marie’s Tempeh? 

Most of the time, when you buy tempeh, it is pasteurised or “fresh-frozen” and it is made from soybean. Tempeh has a fermentation of 30 to 40 hours, often made from cooked soybean. I place inside a mould and make it grow by keeping it in its favourite environment. My tempeh is 100% organic, freshly made every week from a mixed of a different beans, cereals, and seeds. It has a delicate flavour and texture, which can vary depending on the mix. It needs to be kept in the fridge and will be fresh for the next 7 days, you can also freeze it for up to 9 months. Tempeh is full of protein, vitamins, minerals, and lots of dietary fibre & much more! Because of the fermentation, it’s an easy digestible food. There are so many options to cook it: steam, boiled, deep fried, pan-fried, baked. You can use in salads, kebabs, soups, stews, Bolognese, stir fry’s, curries and burgers. As you may have noticed, I now cook tempeh burger and sweet pancake sandwiches on the spot.  

Tempeh Burger $9: Choose between crunchy peanut sauce, teriyaki or mild chilly tomato sauce and add some of my popular kimchi, sauerkraut, or pickled vegetable.

They all have Organic, fresh Tempeh patties, green salad, sprouts and mayonnaise.  Everything is homemade, vegan and gluten free. It is very healthy and very delicious!!

This Saturday, my fresh tempeh is: Red kidney beans, millet & sunflower. 


*Organic Sauerkraut (onion & garlic or just cabbage)

Kimchi - mild, medium, or hot is available (cabbage, onion, ginger, garlic & red pepper & chilli for the hot)

*Cabbage, #Jerusalem artichoke, Pumpkin, #yellow beetroot, onion, garlic, Turmeric, Cumin & mustard seed

Cabbage, #daikon, *yams, ginger, red Korean pepper, Galangal – Kimchi style (medium) 

*Cabbage, carrots, celeriac, brocoflower, lemongrass, fennel & mustard seed 

                * organic   # spray free  

ORGANIC FRESH TEMPEH: Red kidney bean, millet & sunflower 


Freshly made every week from different beans, cereal and seeds. 

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

I use this same organic fresh tempeh in my BURGERS

LOW SUGAR JAM: Plum, Nectarine, Apricot, Strawberry,

Gooseberry, Cherry. Blackcurrant, Rhubarb.

Saturday Special: Sweet pancake sandwiches is a combination of low sugar plum jam, vegan custard (made of fresh almond milk, coconut cream and chia seed) and roasted hazelnut (Hazelnut Estate from the market) $7.50. 


This Week at the Market L1


This Week at the Market L1

Please stay away if unwell (vendors & customers). 

Please only handle food & produce that you are going to buy (& always wash your produce when you get home).

Please bring your coffee keep cups, etc with you & bottle returns, etc.

We will have loads of fantastic, fresh local produce, products, hot food, coffee, etc ready for you from 7:30am till 12:15pm around their usual spots at the market.

Cash is still accepted from many vendors.  CASH IS KING AT THE MARKET.

QR CODES ARE AT ALL THE GATES please scan yourself in on the official govt Covid QR code.  (You will find them attached to the fence at each of the gates or at the caravan at front entrance)It will be everyone’s responsibility to scan in (incl vendors & staff).  This will be unmanned & is everyone’s responsibility to do so & to sanitize hands at entrances please.

If you can please make sure you have downloaded a Govt Covid diary tracker QR app on your smart phone to be prepared if you haven’t already done so.

Remember your charged mobile phones for contact tracing! 

Please sneeze into your elbow.


Dunford Grove

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Rain + sunshine + a bit more rain + 30 plus degree days + (guess what) some more rain + sunny days = GROWTH and lots of it!  Great for the trees but hard to keep up with the grass.  Remember, we don’t put any nasty sprays like glyphosate on our trees and the seaweed and nutrients we do put on encourages growth not just of the olives and hazelnuts but the grass too!! That means there's an awful lot of mowing to do!

Did you know?  Hazel nuts are a Good source of vitamin-E.
Vitamin-E is a powerful antioxidant which helps protect cells from damage, fighting disease by reducing inflammation and promotes healthy skin and hair.


Are you our next star Farmers Market CHEF or home COOK?

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Do your family & friends love your cooking?

Do you have personality plus?

Otago Farmers Market are looking for an additional fabulous person to join our kitchen team once or twice a month on a Saturday here in Dunedin. This is a paid gig. 

Feel free to email through your bio, a few photos of dishes you have made & contact details so we can let you know more details. For more info email Michele.


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