With the frost comes frost sweetened root veggies!

With the frost comes frost sweetened root veggies!

31st May 2018

Hi there

Winter is officially upon us! The heavy frost this morning will have knocked out more than a few bugs and given plants the message that it is time to hibernate for a while.

June is the time to plant garlic one of my all-time favourite vegetables. I have always grown garlic but often with limited success. Shaun from Wairuna Organics gave me some great growing tips a few years ago plus some seed garlic and I’ve never looked back. Harvesting my garlic in January is one of the highlights of my vegetable growing year. Big, plump, juicy bulbs bursting with flavour and goodness are easy to achieve. Talk to the growers at the market for valuable tips.

Winter is also the time to plan your garden – future additions, soil management and feeding, exciting new catalogues to pour over – so when Spring rolls around you can leap into action and bring your plans to fruition. Enjoy your hibernating time but make sure you fit trips into the market every Saturday. Our vendors rely on their loyal customers particularly at what can be a lean time of year.

See you Saturday

Kate

This Week in the kitchen

Kate is back in the kitchen and helping us stock up on winter warmers to get us through the cold season. Starting with a beef and stout stew with dumplings, something gran would say put hairs on ya chest. Pop down the market this week to test the theory

For a printable copy click here.

Chard Omelette

Produce from Agreeable Nature Free Range Eggs

View Recipe

Coffee and Walnut Cake

Produce from GUD Coffee Ettrick Gardens Willowbrook Orchard

View Recipe

Pear butter

Produce from

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Cauliflower fried rice

Produce from Oamaru Organics

View Recipe

Beef and stout stew with dumplings

Produce from

View Recipe

The Port Larder

Port Larder is pleased to announce that it will be now offering seasonal, substantial salads for sale at the market.

All salads will be vegetarian and will include at least one completely vegan salad each week. Salads will be sold in cardboard boxes to either take home or eat at the market. $7 small and $10 large. Customers can also bring their own containers to fill ,if they prefer.This weeks salads are fennel,beetroot and lentil salad and roast artichoke, hazelnut and kale salad

La Crepe

Jam Of The Day: Pear, Plum & Blackcurrant $5.50

Sweet Crepe: Apple & Quince Delicacy, Butterscotch Sauce, Poached Apple & Quince With Confectioner’s Custard $9.50 Or With Whipped Cream $9

Savoury Crepe: Organic French Lentil With Creamy Pumpkin & Cumin (Vegan) Or Roasted Pumpkin And Silverbeet With Blue Cheese White Sauce (Vegetarian) Or Wild Venison, Vegetables & Cranberry Sauce With Cheese Or Hummus And With Salad & Dressing Or Egg $10.

Also we would like to let you know we will be away from the market:

Saturdays the 30th June and 7th July. We will be back on the Saturday 14 July,

Marie & Christophe

Ettrick Gardens

New This Week

Red Cabbage

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 & Sturmer Apples. Please Note, We Do Not Export, So We Use Less Sprays.

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

Agria, Red Fantasy, Red Ruby, Heather, Highlander, Jelly & Anushka Potatoes, Yams & Brussel Sprouts, Fennel, Kale, Cavolo Nero, Silverbeet, Gold Beetroot, Daikon, Savoy Cabbage, Leeks, Pumpkin, & Beetroot, Coloured Carrots, Cauliflowers, Carrots, Pumpkin, Frost Sweetened Parsnips, Parsley, Broccoflower, And Celery, Jerusalem Artichokes, Gourmet Washed Potatoes.

Super Special’s This Week

Potatoes 5kg @ $6 (7 Varieties), Daikon $2 Each, Savoy & Drum Cabbage $2 A Kg

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

Steamer Basin Brewing

NEW THIS WEEK

Our new beer this week is based on a very old Guinness recipe. With only three malts, Extra Stout has a fresh, clean maltiness dunked with chocolate biscuit goodness. Easy to drink for a 6.0% stout, it’s a showcase for Gladfield Malt, just up the road in Leeston, Canterbury.

Credit:
Recipe from beer historian Ron Pattinson’s ‘Home Brewer’s Guide to Vintage Beer’ dates back to 1883.

Dunford Grove

Dunford Grove:

Pretty quiet here now that harvest is over, we've had our largest crop and best yield ever! Similar for the rest of the district, our friends at the press, Olivia & Steve, popped up in the Southern Rural Life reporting their work-load is up over 40% on previous years.

Did you know?

Jamie Oliver reveals he uses Olive Oil as an all over body moisturizer! In a candid new interview with Closer Online, the 42-year-old TV personality waxed lyrical about the benefits of olive oil in keeping his skin soft. He said: 'I’m a massive believer in olive oil for the body,’ he said. ‘Don’t shake your head in disapproval.’