This Week at the Farmers Market

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This Week at the Farmers Market

3rd September 2022

Hi there

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Buying & supporting local may make us feel better, but we all need more than that right now with the financial pinch (& a punch) of practically everything costing us all more.  That’s why buying direct from growers is probably the best value you will find anywhere.  Many of our growers at the Market have kept their prices consistent (some for many years). Often, it’s a reward to their customers for the loyalty shown of valued & repeat customers, (even when their own costs have significantly increased). You will find overall our fruit & vege at the Market is still the best value $ wise around, but equally important is the quality & freshness - often with less chemical spraying and some being fully organic.  Keeping prices steady & low have seen some of our vendors increase their sales volume over the last year or so and some have had one or two of the best sales years volume wise at the Market. So, thank you for supporting our vendors & local small businesses, you are what keep us ticking over year after year and you are also onto a smart thing!

Good to see Murray from Youth Grow back last weekend for the new season, the spring weather this week makes me look at my garden jobs with fresh vigour and it will be good to have Lynley & Mark from Waikouaiti Gardens back this weekend too.

I have been cooking native phoenix oyster mushrooms from Ben at Brightside Gourmet Food this week – gosh they are so good and very ‘meaty’!  If you enjoy fungi and you see them available, be sure to snap them up fast as they always sell out quickly (up on the platform with the microgreens).  I also look forward to trying some of the Pakistani sweet treats at the community stall fundraiser for the flood relief, I have seen the menu and it sounds delicious!  Slice of Heaven are away this weekend doing the Ukraine fundraising dinner, but there will be plenty of other brunch options for you to choose from.

Dunedin Craft Distillers – Vendor Profile

Boiler suits, four layers of merino and the sheer physicality of distilling, Sue Stockwell and Jenny McDonald assure me there is nothing glamorous or romantic about the life of a distiller some days!  But saving 120kg of bread waste from the region per week to make award winning and top-quality spirits make it all worthwhile any day.  It was an idea that was thought up just before the first NZ covid lock down, how could they reduce a problem going to the landfill.  How hard could it be?!  Everything is made from scratch, including the alcohol base spirit.  Great advice and support from brewers like local legend Richard Emerson and others, gave Jenny and Sue the confidence that they were onto something good.  With much problem-solving, creating, and trial and error Dunedin Craft Distillers was born. “Brewers have been delightful and interested in what we do”.  They must be doing something right as the have a diverse customer range who know their gin and spirits.  In just over a year and a bit they have already garnered silver medals at the NZ Spirit Awards for their Naked Spirit (2022) and Cacao Vodka (2021) and a bronze for The Bay Gin. Their Dunedin Dry Gin is the top seller.  They received a commendation in the Keep Dunedin Beautiful Awards for the Sustainable Business Award this year, further recognition of doing good.

Back tracking a bit, Sue moved here in the mid 1970’s from the Midlands in the UK and has an extensive career in food service and nutrition. While Jenny was brought up in Kenya and the UK arriving in NZ in the early 1970’s. She has had a diverse career, initially training as a medical doctor before moving into video production and computing. Jenny worked as an educational technology educator and researcher at the University of Otago for many years.  Sue and Jenny’s complimentary skillsets were valuable in getting the venture off the ground.

The exposure and profile they get by being at the Otago Farmers Market (where they enjoy the nice supportive environment) helps enormously with testing new ideas and getting to know their customers and their tastes. Over winter their Mulled Gin has been popular, especially as it is enjoyed warm and is a lower 8% alcohol by volume.  They are always looking at ways to adapt and work in with our local environment and they have improved and tweaked their recipes over time, giving them the opportunity to create small batch specialities like their Wild Dunedin Gin (featuring local little neck clams and wild fennel) and The Bay Gin (featuring local bay leaf and lemon). A five hundred litre still is arriving for the next phase along with other rather impressive equipment to allow greater volumes without so much hard physical labour and they are enjoying their cool new premises in the old wharf area by the Otago Harbour.  They look to scale up cautiously and have many exciting ideas in the pipeline. They also stock in a few speciality stores and at neighbouring restaurants Plato and Harbourside Grill which feature Dunedin Craft Distillers product on their cocktail menu’s.  Other discerning cocktail bars in Dunedin stock their premium product.

Being conscious of waste underpins everything.  Waste is kept at an absolute minimum. Any by-product was used for compost at Blueskin Bay Nursery but as the volume has increased it is now used as feed for dairy cows to eat the fibre and protein. Harraways oat husks are also used.  Three loaves of surplus bread go into 750ml of spirit!  Pure rain water is sourced from Mt Cargill and is filtered and UV treated.  The 750ml glass bottles are made from recycled glass.  Plastic tasting sample cups are used at the Market (practical in an outdoor environment) but are sterilised and re-used. The by-product of the distilling process creates trub which is packaged up when available for dedicated bakers to use as a starter for sourdough and baking (recipe ideas are available too).  The labels on the bottles are made from recycled sugar cane and are made by trans-Tasman manufacturer Hally Labels.  Being local and sustainable are key to Jenny and Sue’s business model.

Good news for those who are gluten intolerant is that gluten from bakery products does not survive the distillation.  And while their products are “not a guzzle and go” but rather a “nice to have” and “but not a necessity” according to Jenny, I think many of their customers will beg to differ, their future is looking exciting!

Favourite tipples:  Jenny – Dunedin Dry Gin.  Sue – The Bay Gin. 

For those of you who maybe isolating or homebound we have a few vendors that can deliver to your door during the weekBrightside Microgreens, Gilberts Fine Foods, Ettrick Gardens, Waewae, Ronia & Pippi, Agreeable Nature Eggs, Blue Mountain Butchery, Tartan Sari, Dunford Grove, Evansdale Cheese, Oamaru Organics, Port Larder, Harbour Fish, Havoc Pork, Blueskin Bay Honey, Wild Dispensary, Judge Rock Wines, Hazelnut Estate, Matheson & Roberts, Bennies Honey, Whitestone Cheese, NZ Nuts, Breads & More, Dunedin Craft Distillery, Princes St Butchery & others.  You can find their details in our ORDER NOW button on our website

Bring CASH as some of our vendors are cash only. Remember your keep cup / mug (if you forget, check with your beverage vendor if they have spares to borrow to save on a single use throw out cups – which are just not cool!), I will keep supplying them with cups where needed, it’s up to us all to make use of this.  And remember your containers, reuse jars, and produce bags. 

We encourage MASK USE at the Market.  Please respect everyone’s space.

And remember it’s Father’s Day this weekend – we have plenty of brunch & coffee options if you are wanting to treat them out – or gift ideas with craft beer (Catlins True Brew), wine (Judge Rock), cheese (Evansdale + Whitestone Cheese), plants, olive oil (Dunford Grove) and plenty more ideas!

And a reminder that there is NO active political campaigning within the Market please.

Shop your way around Otago this weekend…. at the Market!  See you there.

Ngā mihi


Market Manager

Header Image: Artist Claire Forbes (York Street Gallery). 


This Week in the kitchen

This week I searched through the archives for a sweet treat that everyone can gift to fathers, father figures, and so on. I am always looking for quick roast vegie recipes that I can do in the air fryer and this artichoke recipe is perfect, especially when made with fresh veggies from the Saturday Market! (Bella, Assistant Manager) 


Produce from Dunford Grove Oamaru Organics Caithness Farm Ltd Ettrick Gardens

View Recipe
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Thyme honey roasted artichokes and parsley root

Produce from Ettrick Gardens Blueskin Bay Honey Dunford Grove

View Recipe

Chocolate, Walnut and Apricot Fudge

Produce from The Porridge Bar NZ Nut Products

View Recipe

Waikouaiti Gardens return to the Otago Farmers Market this weekend!

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Welcome to Spring. This weekend we return to the market with plenty for you to choose from, beautiful flowering, scented spring bulbs, and a good selection of new seasons vegetable seedlings (including broccoli, cabbage, cauliflower, endive, kale, lettuce, rainbow chard, rocket, silverbeet, spinach, and many more) as well as a selection of herbs.

Our selection of plants will continue to increase in varieties over the coming weeks, including flowering annuals and perennials.

Hope you have all had a safe and restful winter…

Cheers & see you Saturday. Mark & Lynley


Dunford Grove

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Hazelnuts off to the cracking plant! That’s a 3m x 1.8m trailer plus the back of the ute, about 1,4 tonnes all up. The rest we’ll take up to Canterbury later in the year. This sub-contractor will crack and roast our nuts throughout the year so they’re always fresh and perfect.

Did you know?

A couple of recent newsworthy items:

French olive sector anticipates 50 percent harvest loss: Scorching summer temperatures and the region's prolonged drought have resulted in a significantly lower fruit set in France and a significantly smaller harvest.

Thousands of olive trees destroyed by wildfires in Tuscany: High temperatures, windy weather and dry soil served as a catalyst for the estimated 279 wildfires burning across the central Italian region.

Now, I haven’t heard anything about Spain, but it’s probably worse there and with Spain being the second largest producer of EVOO globally there could be a shortage in the near future. You’ve got to feel for them, I can’t imagine our lifestyle and income being wiped out!

Fear not- I’ll be on the platform this Saturday! See you then. Sandy


Ettrick Gardens Market Specials

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Buy direct from the grower!!! Better quality at a better price!!!

Sprouting broccoli - Spray free

Spray free cauliflower and spring onions

“Jumbo” beetroot only $2 per kilo

Spray-free silverbeet & Bright lights silverbeet- only $2.50 per bunch😊

Spray-free leeks- $2.50 each

Spray-free beetroot; round or cylindra - only $2.50 per kilo

Frost sweetened yams & parsnips

Spray-free Jerusalem artichokes - 1 KG only $4

Apples: Royal Gala, Pink Lady, Pacific Queen, Granny Smith, Pacific Rose, Braeburn, & Fuji apples 

Heritage varieties: Sturmer

Winter Nelis, and Beurre Bosc pears

Spray-free spinach and green cabbage

Potatoes: Agria, Red Fantasy, Highlander, Lily Rose & Jelly

Coloured carrots and orange carrots

Spray-free garlic 

Spray-free kale & cavolo nero

Most of our vegetables are spray free!

Frozen free-flow raspberries, boysenberries, tayberries, blackberries, blueberries, and blackcurrants 


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. Follow us on Instagram & Facebook


Dunedin Craft Distillers

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Fathers Day is nearly here, we have the perfect present for you. Our 250mil bottles of gin and vodka in a beautiful hand woven and sewn picnic bag. Remember by drinking our spirits you are helping the environment, every 250mil bottle saves a loaf of bread from going to landfill.

So come and see us on the platform where we will have our spirits for you to try.  Jenny and Sue


NZ Nuts

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Emma is taking a break this week and Tim is back at the market with replenished supplies. He will have all cultivars of walnuts - more Vina and Franquette walnuts along with more 5kg bags of all cultivars, the last of the Tehama, Geisenheim, and Hartley walnuts for this season, and more 200g bags of pieces and halves 

On the farm we are getting ready for grafting more walnut trees - the scion wood is collected while the buds on the trees are still dormant. These twigs are prepared and wrapped in damp paper and then stored in the refrigerator. The root stock is grown on from the Geisenheim walnut which is stratified in damp mulch over the winter and when they have sprouted shoots they are potted up and grown on until slightly thicker than a pencil. The scion wood is matched with the growth from the root stock of the same age and diameter for grafting. The grafting joint then needs to be maintained at 24C for 30 days to ensure that the graft callouses. We tend to have high losses - but if at first you don't succeed you try again, and again, and again!! All of the trees on the property have been grafted by us. (I have got to confess when I see walnut trees at a plant nursery I think they are cheap at the price!!!)

Best wishes as we head into spring - enjoy. Valda



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ALL VEGAN & GLUTEN FREE (may contain traces of gluten) 

Free Delivery for orders of $30 and over in town. 

Email: chocolatchaud009@hotmail.comText: 0225228599

Have you tried our Tempeh Burger?  Choose between crunchy peanut sauce, plum & spice sauce, or tomato and olive sauce. Add some of my popular kimchi, sauerkraut, or purple pickled vegetable. They all have and fresh organic tempeh patty, green salad, sprouts, and mayonnaise. Only $11! See you at the market! Marie



- *Sauerkraut (onion & garlic $13 or just cabbage $12) for 380g   

- *Kimchi - mild, medium, or hot is available, please let me know which you like – $14 for 380g

           (cabbage, onion, ginger, garlic & Korean red pepper & chilli)


- #Daikon MEDIUM/HOT KIMCHI STYLE - $14 for 360g

-*Red & green cabbage, #carrots, *broccoli, #pakchoi, #celery, capsicum, onion, ginger, galangal, garlic, lemon grass, Korean pepper, - MEDIUM KIMCHI STYLE - $15 for 360g

-Almost finished #Carrots, #celery, ginger, turmeric - $15 for 360g

                                  * organic # spray free  


Spray-free NZ soy beans, organic buckwheat, & black sesame seeds 

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

1 packet (225g) for $8, 2 packets for $15 - enquire if you would like more. 


270g jar for $6: Strawberry, quince 1 mix: Gooseberry, pear and banana. 

1 mix: Plum & blueberry : $6  or Blueberry, strawberry, & raspberry $7

310g/340g jar for $7 or $8: Peach, plum, apricot, feijoa, rhubarb, and nectarine. 1 mix: Pear & raspberry, 1 mix: Gooseberry, peach & raspberry


SPECIAL: NECTARINE low-sugar jam, vegan custard & roast hazelnut $8.50  

BANOFFEE: Date butterscotch, vegan custard & fresh banana $9

BOUNTY: Dark chocolate & shredded coconut custard $8.50 

TEMPEH BURGER: $11: Choose between crunchy peanut sauce, plum & spices sauce, or tomato and olive sauce. Add some of my popular kimchi, sauerkraut, or purple pickled vegetable. 

They all have an organic, fresh tempeh patty, green salad, sprouts and mayonnaise.

VEGAN CHEESE SANDWICH: $8: Choose between pickled vegetable, sauerkraut, or both. Served with salad.

HERBS VEGAN CHEESE: Made from NZ spray-free soy bean & organic chickpeas. Packed with herbs & culture.

 *Spread 180g for $7 

 *Round cheese 120g for $9 


Community Stall - Fundraising for the Pakistan Flood Relief

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The Pakistan Association Of New Zealand will be fundraising with a community stall selling PAKISTANI SWEETS, etc at the Market this weekend. The Pakistan Association Of New Zealand (PANZ) is non profit, non political, non religious, community organisation working in new Zealand for more than 25 years. The PANZ Otago branch are fundraising this weekend for the devastating Pakistan flood relief.  All money generated from their Pakistan Sweet Stall at the Otago Farmers Market will go to flood relief, buying them food, medicine, tents, etc. 




We encourage MASK USE at the Market currently.

Everyone welcome but PLEASE STAY AWAY IF UNWELL (vendors & customers).

Please respect the 1mt distancing rule between all vendors, staff & customers at the market.

Please only handle food & produce that you are going to buy.  

Please sneeze into your elbow.

Cash still accepted.

Please be PATIENT & RESPECT each other’s space.

Please bring your coffee keep cups, etc with you & bottle / jar returns, etc, these are always accepted & encouraged.


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