This Week at the Farmers Market

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This Week at the Farmers Market

6th August 2022

Hi there

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A couple of warm days this week & it suddenly feels like spring is near, wishful thinking!  Last week I went along to the “Envisaging an Aotearoa without Food Waste’ panel discussion with Food Waste Innovation Researchers and NZ Food Waste Champions at Otago University.  Included on the panel of food waste champions & experts from around Aotearoa was our OFM trustee, Professor of nutrition & food waste warrior Sheila Skeaff all discussing big picture thinking around this huge NZ / world wide problem & food waste innovation.  Otago University food science students had also created & provided very tasty upcycled snacks from food that would have otherwise gone to waste. It was good reminder to me on what we do well at the Market - bridging that disconnect many of us have from our food (and the time, money & energy that has gone in to create it) by buying directly from the growers, the farmers, the beekeepers, the orchardists, the market gardeners, the producers, the bakers, etc.  But also allowing us to buy as much or as little for your needs (if you bag your own fruit & vegies, etc rather than buying a big bag of something you won’t get through) & encouraging a circular system of any produce left over at the Market, which is often brought by other vendors to turn into added value product. We have the wonderful Kiwi Harvest (an inspiring nationwide enterprise started in Dunedin) who arrive at the end of each Market to collect any product / produce (big shoutouts to Ettrick Gardens, Gilbert's Fine Foods & a number of other vendors that might have extra product) that hasn’t been sold to redistribute to local charities. This rescued food goes out to those in need in our community each week.  It's a great system that is rolled out around the country and is very much needed. We have our own good examples at the Market of vendors creating product by saving good food from going into landfill like Dunedin Craft Distillers who make their gin from leftover bread (congrats this week for their commendation in the Keep Dunedin Beautiful Awards as well). Marie who creates her kimchi, fermented vegetables, low sugar jams, etc from vegies & fruit sourced from our growers & other great examples around the Market.  Many of our vendors run their businesses as sustainably as possible keeping any waste to an absolute minimum. As shoppers & consumers we can all play our part in not wasting food (many of you have compost & worm bins, etc) & I love my bokashi bin for any food scraps.  We all have our tricks & tips to avoid wastage – like freezing sliced bread, putting your salad greens into containers in the fridge with a clean damp cloth to make them last weeks longer, etc & of course we could all shop like the French daily if we could, but at least we have a weekly Saturday Market that supplies most of your essential needs & wants.  Buy only what you need, small produce bags are handy for that (we always have a few upcycled bags in the caravan if you get stuck). 

Will be good to see Bronwyn & Fyfe from Juiced Up & Mick & Sue from Terracotta Plants back on the platform this week for the season.  Check out Catlins Kitchen - Deb’s vege chips / crisps always make a nice little Saturday night snack with a glass of something (take a jar or container as she is always pleased to be able to fill it for you).  As usual there will be plenty of brunch options, coffee & beverages, great value fresh local fruit & vegetables from the region, milk, eggs, honey, pickles, fish, meat, craft beer, gin & spirits, pickles, bread, cheese, sweet treats & plenty more to stock up.  Check out Breads & More flavoured sourdough loaves, I had the Whitestone smoked cheddar cheese sourdough last week & it was a hit toasted.

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 www.otagofarmersmarket.org.nz

Vendor Highlights – Princes St Butcher & Kitchen

“Put the customer first, always” says Dave Gibson owner of Princes St Butcher & Kitchen.  He started his Dunedin butchery in Princes St back in October 2019 & it’s a motto he stands by.  This is probably why he now has a range of over 30 sorts of sausages (with a core range of around 12 varieties on the go on any given week at his store & also gluten free).  It’s also why he tries to source the best products possible for his customers instore & at his stall at the Market including cuts of premium locally sourced meat & also the more affordable secondary cuts. Dave likes to support local producers at his shop by creating an instore deli, stocking some of our Otago Farmers Market vendors’ products - Tartan Sari pickles, Agreeable Nature eggs, Abdal’s shatta, Oamaru Organic spuds & vegies, Holy Cow Milk along with many other great producers.  He has a great relationship with Havoc Farm Pork who often help out with his stall at the Market from time to time.  Havoc supply pork for those popular hand-crafted bangers – the pork goes through the mincer at 8mm producing a good course sausage with no fillers and Princes St Butcher also provide ‘Value Added Havoc Pork Products’ at the Market using other cuts of their pork.  Supplier relationships are important to Dave, he likes to have visited the farm, know the farmers & trust the quality of their product.  For example, his lamb comes from the farm of Tracey & Carey Hancox at Catlins Coast Premium Meats.  He gets wild venison from Red Tussock in Otago, Chevron goat from Shingle Creek in Alexandra, beef from Hereford Prime & Pure South, etc.  Dave loves the face-to-face side of his business, his background as a sales manager & as a chef mean he appreciates good conversation, good food and a passion for cooking. He also finds consumer psychology fascinating.  The butchery has a dry ager for aging some cuts for the premium line. Nothing is wasted in store & they will always find a way to maximise everything.

Dave really enjoys the Market, he loves going down there & setting up, there’s a great bunch of vendors with a real good atmosphere & everyone is having a good time with a really awesome group of people he says.  Often Rowan will front the stall later in the morning, he works in the butchery through the week (and has worked in butcheries & farms since he was 14) & Dave has brought butcher’s Noel and Errol out of retirement to work in the shop. 

Dave has lots of ideas for the future in growing his business but is also cautious in these more challenging times to not rush anything.  He provides a simple shop front at the Market, but those poly boxes hold some of the best bangers in town along with fancy oven ready gourmet cuts to save you the hassle (or the expertise!) for those dinner parties along with great quality secondary cuts.  Something for all - if you are a lover of meat!

Bring CASH as some of our vendors are cash only. Bring your keep cup.

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

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

Ngā mihi

Michele

Market Manager

Insert  Image:  Princes St Butcher & Kitchen

 

This Week in the kitchen

It was great to finely have some warm weather this week, so I am still trying to make use of all the great soup recipes in the archives before the sun comes out for good! 

(Bella, Assistant Manager) 

PEAR AND LEMON CAKE

Produce from Agreeable Nature Free Range Eggs Rosedale Orchard Willowbrook Orchard Ettrick Gardens

View Recipe
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Chicken noodle soup

Produce from Dunedin Poultry Ltd. Ettrick Gardens Oamaru Organics Caithness Farm Ltd

View Recipe
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LEEK CROQUETTES Serves 4 as side

Produce from Ettrick Gardens Agreeable Nature Free Range Eggs

View Recipe
 

Caitlins True Brew & Kitchen

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The finest, freshest Kumara Chips will be up on the platform at Catlins kitchen this Saturday.

To add to our already yummy selection of beetroot..parsnip & carrot chips...and yep you can have a mixed bag.

Proper pates...smoked salmon (fresh fish from harbour of course) and  chicken liver...

Real free range egg aioli and spicy chilli mayo..

Oh and plenty of puff pastry straws...sweet & savoury...

Debs & Toby 

 

NZ Nuts

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Greetings all - after a market break for the "worst of the winter" Tim is pleased to be at the market this week, and then Emma for the following "best of the Spring" markets! I am giving the weather all the encouragement I can!! Look out for the stall in our normal position to the left of the main gate about three stalls along.

We'll have all of the walnut cultivars in-shell in both gold and standard sizes, along with the halves and pieces so a good opportunity to replenish your supplies. There will also be the almonds - but of course, our Chestnut season is finished.

All of our nuts are organically certified with OrganicFarmNZ #1390. For us it is a relatively straightforward process as the only product we purchase off-farm is a surface cleaner for the kitchen! For spray teas to the orchard floor we use a lot of kelp from Kahikatea Beach along with compost made on the property and various plants including nettles comfrey, dandelion, and yarrow .... indeed almost any weed that appears on the farm! It has been good to see soil health and plant health improve with this regime. We now have a good 30cm of humus developed on the stoney gravel mineral soil that is Central Otago. Being certified organic means you can be assured that no agri-chemicals are used on the property! 

Apologies for taking some time out whilst the roads were uncertain - it is good to be back!

Valda

nuts@nznuts.co.nz

 

Dunedin Craft Distillers

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Drink our GIN and help save the planet!

We have saved around 4 tonnes of bread and bakery products from going to landfill, 120kgs this week alone.

So, come and see us on the platform where we will have our gins, vodka and mulled gin for you to try.

​Jenny and Sue

 

Ettrick Gardens Market Specials

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

FYI, Warning; we will NOT be at the market 13th August as we are attending a wedding!

“Jumbo” beetroot only $2 per kilo

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

Spray-free leeks- $2.50 each

Beetroot - round or cylindra, gold or candy- only $2.50 per kilo

Frost sweetened yams & parsnips

Spray-free Jerusalem artichokes and daikon (Japanese radish)

New season's apples: Royal Gala, Pink Lady, Pacific Beauty, Granny Smith, Pacific Rose, Braeburn, & Fuji apples 

Heritage varieties: Sturmer, Golden Delicious

New season's pears: Winter Nelis, and Beurre Bosc pears

Spray-free spinach

Spray-free red & green cabbage

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

Coloured carrots and orange carrots

Spray-free squash, shallots, & garlic 

Kale & cavolo nero

Most of our vegetables are spray free!

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

Boysenberry special – 1 kg @ $15 “or” 2 kg for $25!

Our courier-to-your-door service is still available anytime

Email j.hpreedyege@actrix.co.nz 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

 

Dunford Grove

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Here we are at Moore Wilson’s with North Island olive oils by the truckload! No new season oil on the shelves yet, but they can’t be far away. Most groves up here harvest weeks before we’re ready. 

Did you know?  With Xylella (olive quick decline syndrome) leading to massive tracts of the Italian olive trees being felled to prevent the spread of the disease and thousands of hectares of groves incinerated in Spain, we’re so lucky to have top-quality local Extra Virgin Olive Oil right here. 

See you on Saturday. Sandy

 

Tartan Sari

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Taste Testers wanted!

Hello Picklelovers, I am excited to let you know we will be launching a new curry paste soon. 

It is called RECHARD MASALA and is one of the most popular Goan spice flavours.

Traditionally it is used to marinate whole fish or fish steaks before frying or baking, and it also works really well as a base for vegetable curry, but what we want to know is…what else can we enjoy it with?

I am looking for 10 Dunedin-based ‘Spice-Loving Foodies’ to get adventurous in the kitchen with RECHARD MASALA and tell us your favourite way to use it.

If you think this is you, or you know someone who fits the bill, email hello@tartansari.co.nz , or come and have a chat up on the platform on Saturday, to find out more about our test kitchen project.

I have already been experimenting with it as a marinade for spicy fried prawns and delicious crumbed tofu and I think you will come up with heaps of ways to use it too!

Danielle x

 

Marie's Plant Based Food Specials:

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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.

Lots of people enjoyed our new herb cheese spread; this week there is a new herb mixed. It is available in 180g glass jars for $7 (please return the empty jar when finished) or on our sandwich, served with pickled vegetable or sauerkraut, and some salad for $8. Made fresh at the market. Our new plum and spice sauce for our tempeh burger is delicious, have you tried it yet?

See you at the market.  Marie

FERMENTED VEGETABLES

ALL YEAR ROUND 

- *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)

SEASONAL 

- #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

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

                                  *organic #spray free 

FRESH TEMPEH: Chickpea, brown rice & black sesame.  Freshly made every week from different beans, cereals, and seeds. 

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

GOURMET LOW-SUGAR JAM:  

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

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

SWEET PANCAKES SANDWICHES: 

SPECIALPlum low-sugar jam, vegan custard & roasted 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 vegetables or sauerkraut; served with salad.

VEGAN HERB CHEESE SPREAD 180g for $7: Made from NZ spray-free soy bean & organic chickpeas, packed with herbs & probiotics. 

 

No.8 Distillery

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I will be up on the platform with our award winning little Ouzo. I will also have a range of other liquors including a fresh batch of Limoncello, Peach liqueur, Pineapple Rum and the world's best contemporary Horopito Gin & so much more! I will have plenty of samples available this Saturday.  Julien

 

Dine Dunedin - The Market Butchery Masterclass

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Attend Otago Farmers Market for a cookery class with a difference. It will start with Vaughn Wesselson from Blue Mountain Butchery demonstrating how to bone out a sheep. Once he has skilfully created the perfect cuts, Otago Farmers Market Chef, Amy Dougherty will showcase ways to cook it. Amy will prepare and cook samples on the BBQ using seasonal products from Otago Farmers Market vendors to add flavour. Limited seating at the Blue Mountain Butchery stall in the lower Market for food lovers to stop by between 9:30-11am.  Saturday 13th August.  This is a FREE event.

https://www.dinedunedin.co.nz/22-events/ofm

See the full programme at https://www.dinedunedin.co.nz/2022

 

ORANGE TRAFFIC LIGHT

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We encourage MASK USE at the Market.

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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