Wednesday, January 26, 2011
Taste Auntsfield wines and place an order (at 20% discount!) for your favourites. Taste and buy local food at Bookworld’s mini-market before you visit Marlborough Farmers’ Market on Sunday 13th February at the A&P grounds.
Marlborough cookery and wine books.
Sherrington Grange cheese
“A Taste of Yesteryear” quality jams, chutneys & preserves
Canapés by Chris Fortune
Event opens at 5.30 pm
Talk starts at 6pm
Please ring us by Tuesday 8th February to reserve a place
67 Market Street
Blenheim. Tel 03 578 4909
Entry by gold coin donation to Marlborough Community Hospice"
Sunday, January 23, 2011
Tuesday, January 18, 2011
½ cup of soft Sherrington Cheese (ricotta cheese or similar)
1 large free-range egg
1 clove of garlic, minced¼ Cup of Fresh bread crumbs
4 fresh sweet basil leaves, finely chopped
Pinch of sea salt
2/3 cup & 1/8 cup of all-purposed flour
1 cup of soda water
1 1/2 cups of vegetable or canola oil
Monday, January 17, 2011
'What I remember as a kid growing up, walking into my grandmother's pantry [full of preserves] – and working with my grandfather in the garden.'
In the days before mass refrigeration, smoked food was a form of food preservation. In the 21st century, when most New Zealanders can access year-round virtually all types of foods from restaurants and supermarkets, smoking produce at home is usually done for fun."
Sunday, January 16, 2011
Thursday, January 13, 2011
23 January 2011 - 1 pm - 3 pmA hands-on session making cheese with Lisa Harper of Sherrington Grange -
cheeses to take home and enjoy
NMIT Training Kitchen - Block A at NMIT
$30 Members, $40 non-members
To book you space please click here
Sherrington cheeses are made from local Marlborough products. The milk comes from Linkwater valley, our salt is harvested from Lake Grasmere and our olive oil (rubbed on the rind of some cheeses) comes from near Blenheim. There is nothing artificial about our cheeses. No synthetic flavourings, colourings or preservatives are ever added. It's all about cheese in its purest, most natural form.
There are now over fifty Farmers’ Markets scattered throughout the country from Keri Keri in the North to Invercargill in the South. In New Zealand an authentic Farmers’ Market is one where the local growers and food producers sell their products directly to the consumers themselves. They may only sell what they grow, farm, catch, smoke, preserve, brew, bake or process themselves, and within a defined region."
'But I hate the fact that Chinese garlic is being sold in our local supermarkets when we are the best garlic-producing region in the world.'
As president of the Marlborough Farmers' Market, he is juggling his responsibilities here with those of raising his young family, and said his children – Kacey, 8, and Holly, 4 – are both already keen cooks."
Tuesday, January 11, 2011
"I love Marlborough and New Zealand produce and the seasons that mother nature gives us with the different flavours and tastes," Chris Fortune says.
"But I hate the fact that Chinese garlic is being sold in our local supermarkets when we are the best garlic-producing region in the world."
As president of the Marlborough Farmers' Market, he is juggling his responsibilities here with those of raising his young family, and said his children – Kacey, 8, and Holly, 4 – are both already keen cooks.
"They're not afraid to peel, cut, grate or cook dinner with us," he said.
"They help mum in the garden and these are skills that will become invaluable later in life."
He remembers his own experiences of cooking as a child with fondness, saying his favourite chef moment came when he was 12, cooking mussels and cockles on the beach over an open fire, using a piece of corrugated iron as a skillet.
"I still remember the taste – and the sand and grit in the seafood," he said.
"It is often the simplest things that you remember the most."
This year, his enthusiasm will be channelled into overseeing the Taste Farmers' Markets New Zealand awards being held nationwide from the Bay of Islands to Bluff.
The awards would be "celebrating 50 farmers' markets and the real food producers who depend on them as our way of selling the produce they have grown or produced", he said.
"I'm also looking forward to doing more cooking demos in schools and at the Havelock mussel festival using the school gardens as a catalyst to encourage children to cook at home using simple techniques and some fun."
More immediately, he will be spending the rest of his holidays with more relaxing pursuits.
"I'll be swimming at the pool and river, as well as painting the outside of the house," he said.
"I have to say I'd rather be in the pool, though."
Thursday, January 6, 2011
Chioggia beetroot has been heaven-sent at the Marlborough Farmers' Market. Those who have only ever eaten tinned beetroot are missing out on a real taste of summer.
The chioggia beetroot is the queen of all beets and can be found on the stall of Sharyn and Neville White, who grow and sell heirloom vegetables and fruits.
An Italian variety that is best eaten raw (the beetroot does fade to light pink when cooked though), it is proving to be a popular addition to the dinner table during the summer months.
Sliced thinly or grated it is a very sweet tasting variety that does not bleed or stain your hands like other beets (10 points already). The young beetroot leaves can be used in salads or cooked like spinach/chard, adding a nice texture to your summer creations.
Chioggia is a sweet, round beet with a smooth, light red skin. The inside has concentric rings of red and white flesh with fluctuations in temperature enhancing these zones of colour.
This little-known beet comes from the coastal region of the Adriatic near Chioggia in Italy, hence its name.
Beetroot is a very highly regarded vegetable throughout the world for its health properties, and can be found in a multitude of colours from red or purple to yellow, with different countries producing different varieties, sizes and colours.
When consumed as a juice, beetroot offers many benefits and has plenty of nutrients including vitamin C, proteins, antioxidants, amino acids, sodium, potassium, silica, phosphorus and iron.
The deep red colour of beetroot is because of the antioxidant betacyanin. This antioxidant is essential for blood formation and a major benefit of beetroot is that it reduces anaemia (when the number of healthy red blood cells decreases).
Consumption of beetroot on a regular basis will help give you a healthy heart as it is loaded with plenty of vitamin C and other goodies.
Ask Sharyn and Neville what their favourite way of using the beet is.
BEETROOT AND PUMPKIN SUMMER SALAD
200g beetroot, scrubbed and grated raw
300g pumpkin, peeled and grated raw
1 large apple or pear, sliced thinly
100g red onion, peeled and thinly sliced
Handful of freshly picked parsley and/or mint, chopped
Juice and zest of one lemon
Drizzle of Marlborough olive oil
Sprinkle of Marlborough sea salt
Mix all ingredients well
Chill for 30 minutes before serving with chicken, seafood or lamb.