Enjoy some summer fruit loving while it lasts.

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Enjoy some summer fruit loving while it lasts.

8th February 2018

Hi there

It’s our birthday! Well almost. The OFM turns 15 in March and we are going to celebrate because why wouldn’t we! This is a significant milestone in the market’s development. For those of you that have been part of this 15 year odyssey – and there are many of you that have been – you will have seen the market evolve from a handful of vendors to over 60 that we currently regularly have, you would have seen food trends come and go and you would have seen the popularity of the market grow to the point that it is now a must do for visitors to Dunedin on a Saturday morning. Many of our vendors have been there from day one as well. What a marathon it has been for them! All those early starts, all that hard work, all those Saturday afternoon naps!

But it has all been worth it. We have a market to be proud of. Overseas visitors consistently tell us how wonderful our market is. After travelling around the country checking out other farmer’s markets I can enthusiastically say that ours is up there with the very best. The market community all contribute to the market’s success – the vendors, the Trust, customers, staff, buskers, market chefs and waste educators.

Let’s party! Circle March 3rd in your diaries and be sure to join us to eat cake, have fun and connect. Birthday hats available on request J

On a sadder note The Joyful Vegan have called it a day. We are very sorry that they will no longer be trading and I know that many of you will miss their bread and yummy vegan food. May they go well.

See you Saturday





This Week in the kitchen

Sandra reigns supreme in the kitchen this week blessing us with the gift of all sorts of stuffed summer marrows and some non-traditional takes on preserves. It's going to be a must this week to visit the kitchen while you are at the market just to give it a try!


for a hard copy of the recipes click here

Lamb loaded eggplant

Produce from Kakanui Produce

View Recipe
Aubergine and mushroom stuffed kumi kumi.jpg

Eggplant and mushroom stuffed kumi kumi

Produce from Ettrick Gardens Kakanui Produce

View Recipe
Kumi kumi lemon curd.jpg

Kumi kumi lemon curd

Produce from Ettrick Gardens

View Recipe
Blackberry and lemon curd tartlets.jpg

Blackberry and lemon curd tartlets

Produce from Ettrick Gardens

View Recipe
Blackberry & Lavender Jam.jpg

Blackberry & Lavender Jam

Produce from Ettrick Gardens

View Recipe
Baked zucchini and sweetcorn mini frittatas.jpg

Baked zucchini and sweetcorn mini frittatas

Produce from Rosedale Orchard Oamaru Organics Agreeable Nature Free Range Eggs Janefield Paeonies and Hydroponics

View Recipe

Waste Educators


Every week our wonderful, loyal and dedicated volunteers ensure that our waste streams do not get contaminated at the market.

We would love to expand this team and are calling for volunteers. It's a couple of hours every month or fortnight - you decide . Not only would you be doing the planet a big favour but you'd have fun as part of our team and get to really tap the feel good factor!


Get In Touch


La Crepe Specials

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Jam Of The Day: Apricot $5.50
 Sweet Crepe:  Nectarine & Strawberry Dream Nectarine & Strawberry Jam Poached Nectarine And Fresh Market Strawberries With Confectioner’s Custard $10 Or With Whipped Cream $9.50
Savoury Crepe: Avocado Guacamole (Vegan) Or Seasonal Market Vegetable With Asian Curry And Coconut Cream (Vegan) Or Traditional Organic Rooster With Red Wine With Cheese Or Hummus And with Salad & Dressing OR Egg  $10


Dunford Grove

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I have less than fond memories of my grandmothers baked apples, never quite got the point of them at all.  Now we've got these, half baked and still on the tree!  Fortunately on the shady side of the tree all is well.

Did you know?

In 2002 Massimiliano Alajmo became the youngest chef ever to gain three Michelin stars, just 28.  "My mother taught me many things, and Olive Oil was always the base ingredient in her food," Alajmo says.  “The liquid structure of olive oil tends to make aromas last longer, especially when used in combination with water.”   This discovery has lead Alajmo to start using it as a substitute for dairy products in some of his sauces and pastries. He says olive oil carries aromas better than butter and allows him to create a creamy consistency without using dairy, making the dishes easier to digest.  Come along to the market this week, buy a 500ml bottle of our fresh Extra Virgin Olive Oil and ask me for one of our "butter to olive oil" conversion fridge magnets.



NZ Nuts

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NZ Nuts

Valda apologises to any customers inconvenienced last week – and hopes that your property was not impacted by last weeks storms.  We got off lightly – and got REAL RAIN !!  YAY

This week

BLACK KRIM TOMATOES – these are coming into season now so I will be able to meet the needs of more customers  - for following weeks I am prepared to hold on request till 11am when if not collected tomatoes will be released onto the market.

GARLIC – bulbs and plaits in a variety of sizes – both French Red and Printanor varieties

FRENCH PRUNES – these sweet temptations are just coming into season


Best Wishes



Otago Organics

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Otago Organics is offering the very first and long awaited Peasgood  Nonsuch apples this week at $5.00 Kg Peasgood Nonsuch are popular giant Cooking apples that cooks down to a delicious fluff.

Other heritage new season’s apples available this week

Akane, a Japanese dessert apples at $5.00 Kg and the small but delicious Early MacIntosh at $4.00 Kg


Steamer Basin Brewing




If you’re gluten sensitive, we have a treat for you this week. We’ve used a commercial enzyme in our Honey Pils that typically reduces gluten to less than 20 ppm. This video (skip to 1:05) explains how it works.

The enzyme doesn’t affect aroma and flavour, so you still get to enjoy the floral aromas, citrusy hops and fruity honey finish of this pilsner.

Please note, we do NOT recommend you try this beer if you’re coeliac because the enzyme does not entirely remove gluten.



Waikouaiti Gardens

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We have some great tomato varieties this week:


Cherry Tomatoes - Certified Organic Mixed punnets combining up to 10 varieties/colours       


Heirloom/Heritage tomatoes - Certified Organic Bags of mixed colours (upwards of 15 varieties - Red, Orange, Yellow, Cream, White, Pink, Purple & Black colours)

Great flavour.

1/2 bags -$4.50


see you all this weekend

Waikouaiti Gardens


Ettrick Gardens

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New This Week

Green Beans, Black Doris & Luisa Plums

“Fresh This Week”

Strawberries, Blackberries, Raspberries & Blueberries, Freshly Picked Apples, “Large Cabbage”, Cherries, Plums & Greengages,

Spring Carrots, Fennel & Silverbeet, New Potatoes & Cauliflower, Potatoes, Parsley, Courgettes, Red Cabbage, Kumi Kumi, Broccoli & Beetroot, Basil, Kale, Cavolo Nero, Cucumbers, Golden Beetroot, Spring Onions & Coloured Peppers

Super Special On

Raspberries 200gm @ $5 Fennel $2.50 A Plant Cauliflower $3.50 Each


Please Recycle “Our” Pottles And Punnets Each Week. There Will Be A Crate Under The Apple Table To Put Them In. Bring You 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

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Otago Organics Field Days

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