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FRESH

Market news from the farm gate and beyond...

      June/July 2009

What better way to celebrate the Clevedon Village Farmers' Market's fourth year of operation than with a true foodie coup - tasty free-range chicken raised right here in the valley.

And when we say free-range, we mean it. Kipdale Farms chickens frolic about on real grass in generous enclosures, not yucky dirt yards that haven't seen greenery in years. Kipdale's care and attention adds up to succulent, tender chicken that has a superior 'natural' flavour - and no shrink-wrapped guilt attached.

If you're in more of a red meat mood, make sure you sample the market's many delicious takes on a firm Kiwi favourite - the sausage. Whether you're after a single spicy Csabai kolbász to add flavour and richness to a dish or a Cumberland to spike with rosemary skewers and grill to perfection, sausages make for inexpensive, satisfying and warming winter meals. Most market sausages are gluten and chemical-free, so ask the stallholders which is best for you:

Hungarian Delicatessen
Preservative-free Venison sausage

Hungarian Delicatessen
Preservative-free Csabai kolbász
Soggy Bottom Holdings Free range Saddle Back pig Cumberland sausage
Bentru
Traditional Dutch smoked pork sausage
Soggy Bottom Holdings Toulouse free range pork sausage
Zakar
Low fat Certified Organic Romanian beef sausage

Growth industry
If you're feeling the pinch and looking to make a bit of extra cash, why not give growing for the market a try? Homegrown potatoes, onions and garlic are always in hot demand, and we'd love to get our hands on a regular supply of mushrooms. If you get hard frosts where you are, consider planting a mixed orchard of stone fruit – apricots, peaches and nectarines – because market shoppers love to buy local organic or spray-free produce. Feel free to ring Helen on 021 523 616 for more ideas.

MARKET PROFILE
Pasta La Vista

Cathy and Jose Santos of Pasta La Vista, have imported the finest pasta-making tools and equipment from Argentina to produce top-quality, additive-free pasta for Kiwis. 
With their dedicated and skilled team of Argentinean and Kiwi pasta makers, Jose and Cathy bring you only the finest fresh pastas and accompaniments – from raviolis and panzottis with a range of delicious fresh fillings to homemade sauces and naturally flavoured fettuccini, spaghetti, fucili, penne and macaroni.


Nice rack
Checked out the Workroom yet? It's a very stylish furniture and homewares store on Clevedon's Main Road (directly opposite the turn-off to Monument Road), and it's full of beautiful, hand-crafted pieces that'll have you drooling into your flat white.
We're especially taken with the Workroom's drying racks, because we can fully justify the purchase by factoring in power savings (just hang it in a warm room during winter and wave goodbye to your costly clothes dryer).

“I rang the swine flu hot line at the Ministry of Health - all I got was crackling.” - Barry, market patron

RECIPE OF THE SEASON
Roasted free-range chicken with red onions, potatoes and Semillon gravy

We served our chicken with a delicious crisp salad and a cold glass of 2005/06 Semillon blend from Clevedon's Inverness Estate. It was a feast so magnificent, we almost wanted to eat it with our eyes closed to intensify the pleasure. Maximise this meal's value by using the chicken carcass to make a delicious stock or soup.  

Ingredients

1 free-range Kipdale chicken
1 lemon
2 sprigs of thyme
8 small to medium red onions
1 1/2 cups of chicken stock
1tbsp of cornstarch and 2 tbsp of water, mixed.
Salt and pepper
1 clove of garlic
8 medium potatoes
1 1/2 cups of Semillon
Olive oil

Method

Heat oven to 220°C, brush a roasting pan with olive oil and place your washed and dried bird breast side up in the middle. Brush it with olive oil or a little butter for a crispy skin. Squeeze over lemon juice and rub with salt and pepper, crushed garlic and a teaspoon of thyme leaves.

Tuck a sprig of thyme and the lemon halves into the bird and place the onions and potatoes around it, cut side down. Roast at high temperature for 20 minutes, remove as the chicken starts to brown and reduce oven temperature to 180°C. 
Add the Semillon and 1 cup of stock and cook for a further 60 minutes, or until the juices run clear when the bird is pierced by a skewer deep in the thigh or breast. The secret to a great bird is to baste your chicken often and not to overcook it.
Place the chicken and vegetables on a serving platter and keep warm.

Heat your pan with the roasting juices on the stove top, stir in the cornflour and water and any vegetable water from the stove top or your remaining stock. Stir constantly with the flat side of a fork while simmering until your gravy thickens. Season if necessary.


CLEVEDON VILLAGE FARMERS' MARKET VENDORS & PRODUCE

  • Anthony's Tomatoes - tomatoes that taste like tomatoes
  • Soggy Bottom Holdings - purveyors of rare breed free-range meats
  • Sunset Coast Organics - organic fruit, vegetables and herbs
  • Holmbrook Produce – chutney jams, mustards, pickles
  • Clevedon Animal Farm - pony rides
  • Bentru - smoked specialty meats and sausages; traditional prosciutto
  • Delicious Clevedon Buffalo Yoghurt is, naturally thick and contains no additives.
    Buffalo milk has 58% more calcium, 40% more protein and 43% less cholesterol than cow’s milk.
    Schanzer Landscape - exotic plants
  • Ardmore Valley Blueberries - blueberries
  • Clevedon Valley Cheese - artisan cheese
  • Piako Pete - wet fish; smoked fish & eel
  • Pasta La Vista - fresh artisan pasta
  • Pacific Skye - seasonal fruit; fruit juice
  • Wild Bee - fresh local bush & field honey
  • Cuconics - telegraph cucumbers
  • Salmonman - hot smoked salmon cured in a variety of ways
  • Heart of the Globe - Highland beef products; artichokes
  • Running Brook Seeds - quality heritage flower & vegetable seeds
  • Wild Wheat - artisan bakers of traditional and sourdough breads
  • Paella Pan - traditional paella cooked on-site; fresh crepes
  • I Love Pies – handmade pies with an NZ flavour
  • Limes on the Firth - fresh limes; cooking demonstrations 10-11am
  • Hungarian Twisters - traditional Hungarian pastries
  • Alison's Pony & Trap Rides - pony & trap rides
  • Willow Brook - lavender products; Iris plants and lavender
  • Zakar - BioGro beef cuts; premium beef mince and sausages
  • Eureka Nurseries - flowers and produce
  • Sweet Art - cakes and chocolates
  • Nature's Corner - free-range eggs
  • Clevedon Catering - Cornish pasties, Eccles cakes
  • Alvita - fresh & roasted nuts
  • Clevedon Proteas - Proteas and Waratahs
  • Blackwood's Gourmet Breads - freshly-made bagels and flatbreads
  • Waiuku River Wines - red & white wines, verjuice
  • Fancy Lettuce - lettuce; spinach; living herbs
  • Market Espresso - great coffee and refreshments
  • River Estate - premium olive oils and table olives
  • Dullumbunda Farm - fruit; vegetables and herbs
  • Hungarian Deli - traditional air-dried meats and sausages
  • Clevedon Cuisine - gourmet provisions
  • Listers - passion fruit and preserves
  • Clevedon Juice & Icecream - juice and icecream
  • David's Garden - Asian vegetables a specialty
  • Roses - Fresh cut roses
  • Ness Valley Nuts - fresh roasted and chocolate macadamia nuts
  • Kipdale Farm - free range chicken
  • Mamor - Exquisite hand made Chocolates
  • Driftwood - mixed spices
  • Maxwell's - quality garden plants
  • Miss Figgy - export figs and preserves
  • Earth Energies - Kawakawa remedies

Clevedon Village Farmers Market
Every Sunday 8:30am-12 noon, Clevedon Showground, Monument Rd, Clevedon

Visit our website at www.clevedonfarmersmarket.co.nz
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