One of the things I have been happiest to see back in full operation as the country moves out of enforced isolation is the Nelson Farmers Market that is held every Wednesday in Kirby Lane, Bridge St. During level 2 restrictions they also operated on Saturdays while the much larger Nelson Market has been unable to open. The market may continue operating on Saturday if enough people support it.
The things I love about this market are that everything is produced locally and you get to talk with the people who make or grow the products. It’s a popular place for local chefs to shop during the week because they can get produce that was harvested just a few hours before they buy it and because they can talk to the people who grew or made the product they know exactly where it comes from and how it was produced.
The Farmers Market is a regular stop for me most Wednesday mornings, I buy various fruits and vegetables if we need them, or if I find something new and interesting it’s likely to find it’s way into my shopping bag.
Buying eggs direct from the person who raises the chickens and collects the eggs means I know how old they are but, most importantly, I get to talk to the guys from Brookfield’s Free Range Eggs about how they raise their chickens so I am confident they are treated well.
I know the bread I buy is baked fresh and I can talk with the guys from The Sausage Press Deli Co about their latest flavours and products, I’m especially liking the smoked duck and chicken products at the moment.
Two producers that have joined the Farmers Market in recent weeks are Via Vio cheeses and Kakariki Olives who are sharing a stand selling their beautiful products. Kakariki Olives in particular sell their oil in refillable bottles and have bottles of their International award-winning Mediterranean Blend available.
These are just a few of the wonderful artisan producers who use the Farmers Market to showcase not just their products, but to also share their passion for what they do with you.
Support this great local market, get their early, grab a coffee (don’t forget your reusable cup) and browse products that will inspire you to create something beautiful for dinner. Shop Local Buy Local.
This week’s recipe from Hopgoods is for crumpets that are easy to make at home, Kevin Hopgood says they are very versatile too, “we use them as part of a scampi starter at the restaurant but you can put a number of toppings on them to use for nibbles or simply have them warm with a bowl of rich winter soup.”
CRUMPETS – makes about 12 depending on the size of the ring mould you use
450g plain flour
1 tsp caster sugar
1 tsp fast-action yeast
1 tsp flaky salt
½ tsp baking soda
Canola oil spray
- Sift the flour into a bowl with the sugar and yeast.
- Warm the milk and water to about 20C, then whisk into the flour to make a smooth batter.
- Cover the bowl with cling film and leave to stand at room temperature for about 2 hours.
- Beat in the salt and baking soda, then allow to stand for 10 minutes. The batter should be the consistency of un-whipped single cream. If the batter is too thick, thin with a little water; if too thin, beat in a little more flour.
- Heat a heavy based frying pan over a low flame. Lightly spray the inside of metal rings and the pan with the oil spray.
- Put 3 tbsp of batter into each ring mould. Cook for 6-8 minutes, or until the surface is set and filled with holes. Turn the crumpets and rings over with a pallet knife and cook for a further 2-3 minutes.