“It gives people an idea that they can do
it, or do a bit more of it and it encourages
diversity,” Sigrun adds.
Koromiko Free Range Eggs, Minghettis
bread, Pedro’s Pasta, Long Acre Farms Pork
and sausages from the Swiss Butcher were
but a few things on the week’s menu, while
autumnal fruits were ideal for breakfast
smoothies and stewed fruit. The arrival of
pumpkins at the market made good timing in
allowing the group to make pumpkin soup for
lunch or dinner.
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Not only is the Marlborough Market home to
many options for breakfast, lunch and dinner,
it is also home to many snack foods, as well
as quality oils, preserves, herbs, cheeses and
milks, Sigrun says.
“I made a decision a while ago to get what
I can from the market, especially because
I’m here anyway. I know it’s fresher, I know
it doesn’t have preservatives and it hasn’t
travelled from here to Christchurch and back
just to get into a store, and I know I can ask
people questions about how they have grown
it,” she says.
As part of New Zealand Farmers’ Market
week, market goers were encouraged to pick
up a ‘Farmers’ Market Passport and purchase
products from eight different stalls to pick up
prizes including market shopping bags and
vouchers redeemable at the market.
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“It’s encouraging the kids as well to learn
what’s available, because usually there’s more
than one stall that has [the same] things and
they have to find them,” Sigrun says.
Congregating at the Farmers’ Market has
become a popular option for locals on a
Sunday morning, a place to grab some
breakfast and a coffee while getting supplies
for the week.
“The community aspect wasn’t something I
was aware of when I started,” Jennie says.
“People need to get together in the
community … they’re sitting with friends,
it’s not like running into each other in the
supermarket.”
Despite Farmers’ Market week being over,
the association hopes the community will
continue making a conscious effort to opt for
locally grown market produce where possible.
“If 20% of people just buy one extra thing it’s
been successful,” Sigrun says.
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