Hi there

Image:  Wairuna Organics

Winter is officially here and with it comes Arbour Day, celebrated on 5^th June. It is the time to plant a tree, or failing that why not plant garlic.  A few tips to ensure you get a fantastic crop of new season garlic in January:

• Garlic doesn’t like going into the same spot each year so be sure to rotate it into different ground, otherwise you risk white rot that attacks the roots of the plants and ends up starving them.
• Prepare the ground; garlic is a gross feeder which means it will reward you for giving it heaps of nutrients. Dig in compost, blood and bone, whatever you have really and leave the ground for a week or two before planting.
• Buy the best, biggest, fattest bulbs of garlic you can. Separate into individual cloves and plant only the biggest. By separating the bulbs into cloves you are breaking their natural dormancy and giving them, the message that it’s time to get growing!
• Plant the cloves 10-15cm apart (a hand span) in rows. Bury as deep as the cloves are high.
• Keep the garlic plot well weeded, mulch helps with this. Once the plants are 10-20cm high mound up the soil slightly around the base of the stems and in Spring start to liquid feed it every week.
• Water if dry but cut back on this 6-8 weeks before harvest.
• Don’t wait for the bulbs to die down fully before harvesting. Mature garlic has 9-11 green leaves and each leaf equates to a protective layer of skin around the bulb. Lift garlic when there are still 5-6 green leaves because then it will keep better.
• Lay lifted bulbs out in the sun for a week or two to dry.

With a less than perfect weather forecast for Saturday we have decided to start with self-regulation of a digital diary from this week, therefore we encourage everyone to come through the main entrance off Anzac Avenue and either scan whatever QR code you are using or manually sign in at the market hub.

See you Saturday

Kate

General Manager

This Week in the kitchen

HOT AND SPICY GOLDEN YAM SALAD

Produce from Oamaru Organics

Spiced Pear Loaf

Produce from

LA CREPE SPECIAL JUNE 6th

Let's get ready for a brisky weekend by keeping our spirits high, nurturing each other and looking forward to level one.

Below is the inspiration for Saturday…

Sincerely

Christophe

JAM OF THE DAY: BLACKBERRY $6

THE CREATION: LEMON CURD OR PASSION FRUIT WITH LOW SUGAR HAZELNUT MERINGUE AND WHIPPED CREAM $8 

PEAR DELICACY: $ 9.00

Butterscotch sauce
 Poached Pear
 with Confectioner’s Custard
 Or with Whipped Cream 

SPECIAL SAVOURY CREPE:  $10.00

ORGANIC BROCCOLI, CARROT, TOFU AND TERIYAKI SAUCE (VEGAN)

OR

BRAISED BEEF WITH VEGIES AND BLACK OLIVES ITALIAN STYLE

With Cheese or Hummus

And with Salad & Dressing OR Egg 

Doubt Not

The boys from Doubt Not Compost here in Dunedin who manage our market recycling waste will be at the market on the weekend selling a few cuttings grown in the potting blend they make from local hospo waste.  Have a chat to them if you need ideas on your own composting system at home. The hard work they do for the market & for Dunedin is inspiring!

Dunford Grove Racking!

First racking!  The final step in the “pressing” process takes place in the decanter, this produces almost 100% oil, but a small amount of water and vegetable material remains suspended in the oil.

We let this settle then "rack" off the oil from above.  First racking is within 48 hours then a second and third a week apart and if the oil is not completely clear, a fourth.

Note the tube, this runs the oil down the side of the receiving tank to minimize air inclusion and of course we top off with food grade nitrogen to minimise further contact with oxygen. 

Did you know?

There is a lot of you keen on the olio nuovo, I'll bring the orders you've placed on Saturday plus a couple more for those who want to try!

Marie's

As winter is at our door, it’s time to boost your immune system.

One way to look after it, is to bring some good bacteria in your tummy, so they will not let the bad ones come in (this is a simple version of the story).

Fermented foods are full of good bacteria, it can improve your health.

Special this Week:

FERMENTED VEGETABLES

*Organic Sauerkraut with onion & garlic

*Organic Sauerkraut with just cabbage

*Organic Kimchi (mild, medium & hot)

*Cabbage, #carrot, #beetroot, #radish, #new onion, basil & mustard seed

#Daikon, capsicum, # beetroot & garlic

*Cabbage, #fennel, pumpkin, corn, #turnip, #radish, onion, garlic, ginger & turmeric

          * organic   # spray free 

ORGANIC FRESH TEMPEH: French Lentil, Sorghum & Sesame

I’ll give away some recipes with this product, you can do so many things with it! 

LOW SUGAR JAM

Rhubarb & Apple, Plum, Apricot, Gooseberry, Peach, Feijoa & Apple, Quince.

Marie’s fruit CHUTNEY $6 for a jar of 270gm

Mostly around 20% of sugar for 80% of fruit, lemon & low sugar jam pectin.

These are only for the gourmet!

Locavore Boxes

We understand that for some of you, it’s still a bit too soon to be venturing out. You’re still keen to support local growers and makers, and here’s a way you can do that: 

Locavore Boxes include produce from a number of Farmers Market growers and producers in their boxes: veg from Oamaru Organics, Janefield Hydroponics, Caithness Farm,  Wairuna Organics, bread from Gilbert’s, dairy produce from Holy Cow, Kombucha from Kapowai, eggs from Agreeable Nature and fruit and veg from Rosedale Orchard. They also source from other local producers not found at the market: BL Beekeeping (based on the Taieri), Roastery Door coffee from South Dunedin, Vern Paddock Produce from Mihiwaka.  That means you can still support your local growers, buying locally grown /produced food - with the added bonus of having it delivered to your door! Check their website - www.locavoreboxes.co.nz

Bare Essentials Band Playing this Week

Local band Bare Essentials, a Jazz, swing, rhythm and blues trio will be entertaining you this weekend at the market.  

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