 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
| 21 AUG 2006 | |
Marlborough Farmers Market
Story sourced and researched by Cheryl Carmine, TVNZ Production Unit.
Farmer's markets are touted by the faithful as the best thing since sliced bread and the rest of us are cottoning on. The grow it, bake it, or breed it, brigade are sprouting up faster than mushrooms in a bag of organic potting mix. There are currently around 20 farmer's markets operating in New Zealand - 6 of which started last year, so chances are the next time you look there'll be one in your neck of the woods.
Farmer's markets remove the need for a middle man bridging that gap between producer and consumer - they shorten food's journey from paddock to plate. They were born out of a need for small scale growers to have an outlet for their produce (in recent years they've been cut out by the supermarkets) and the consumer's need to know more about the origins of their food.
Tips for Shoppers:
- Don't go with a firm shopping list. Plan menus once you get to the market and see what's best.
- Make the rounds before you buy anything. See who has what and at what price and quality. Taste and compare the produce from different vendors.
- Buy something you've not tried before. Never cooked an artichoke? At the market the grower can advise you on how to select and prepare one.
- Take your own canvas bags or baskets. Use recyclable materials and support sustainable shopping.
The national federation website is www.farmersmarket.org.nz
The Galley Gourmet
Story sourced and researched by Cheryl Carmine, TVNZ Production Unit.
While Chris Fortune does a masterly job of chairing the Marlborough Farmer's Market his noble work here is entirely voluntary. To earn a living Chris has the enviable job of personal chef on one of our most luxurious super yachts, "Pacific Eagle". Not surprisingly this is a dream job for Chris and it's the perfect platform to showcase Marlborough's bounty straight from the Farmer's Market.
Chris's trademark is fresh local Marlborough cuisine. Meals on the boat need to be kept light - the guests are usually relaxing all day and not expending much energy so the idea is not to fill them up too much. He aims to give guests small tastes to keep them satisfied without filling them up. Lunch will usually be a tasting platter - dinner may be three or four courses. Guests complete a preference questionnaire before they board and dietary requirements or preferences are noted.
For information on Pacific Eagle, got to http://www.pacificeagle.co.nz/
|
|
