Sep 28 2017

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Farmer’s Market Saturday 7th October 9am – 12pm

Posted at 10:48 am under Home Page

Cake & Bake F.Market 4 F.Market 2

c75e2c9f-c8b6-4157-b044-edcc5209c626 Ripple Farm (3) F.Market 1

Wye Farmer’s Market Saturday 7th October 9am to 12pm

Autumn is now fully upon us and thoughts turn to hearty casseroles, warming soups, game, a wider selection of fish and shellfish as the waters around our shores cool (remember the saying “only eat Mussels when there is an ‘r’ in the month”). Vegetables in season now include pumpkins, gourds and squashes, celeriac, chestnuts and of course the wonderfully local Kentish Cob Nuts, wet walnuts, apples and pears are now at their glorious best. So come to the market, stock up on your autumnal local produce, go for a long walk and come home to a fantastic one pot wonder or warming soup.

A big warm welcome to Cake ‘n Bake

At the last market we were very excited to welcome our new cake stall, Cake ‘n Bake. They had a very successful first market on 16th September and very nearly sold out of their cakes. Cake ‘n Bake is run by mother and daughter, Judith and Gemma Lewis. Cakes are all baked in their home in Wye, where possible using locally sourced ingredients. At the market, they were joined by Gemma’s daughter Ruby, making three generations of the family on the stall. A wide selection of cakes went down extremely well with the sweet-toothed locals, so please come along to the next market, show your support for this (very) local family business and of course buy some delicious cakes.

Your Market

Please remember that the Wye Farmer’s Market is your market to enjoy, to shop, to meet people, and to relax whilst the kids play on the green. So if there are stalls you would like to see, things you would like to happen at the market, do you wnat a stall for something you produce (within 30 miles of the market) or know someone who does? Then please do contact me and let me have your thoughts. Craig Macara – Market Manager marketmanager@wyefarmersmarket.co.uk

October Recipe.

As the seasons change I often find myself returning to my favourite seasonal cookbook, the River Cafe Green CookBook. It is a delightful celebration of what’s in season and splits the year into months, so turning to October it’s all about Chestnuts, Pears, Polenta, Pumpkin, Porcini and Truffles. I’ve picked a soup this month, as their soups are always a wonderfully complex warming delight after an autumn walk. Chestnut and Celeriac Soup Ingredients (for six) 500g cooked and peeled chestnuts (why not try with Kentish Cob Nuts). 60g unslated butter 2 medium celeriac peeled and cubed 150g finely diced pancetta or smoky streaky bacon from VJ Game inner head of celery finely diced 3 cloves of garlic chopped 1 litre of chicken stock 5 juniper berries 4 fresh bay leaves (remove centre spine and finely chop) 150ml double cream 100g parmesan cheese (or replace with a nice hard cheese from Cheesemakers of Canterbury) extra virgin olive oil Method Heat the chicken stock in a saucepan. In a seperate pan melt the butter and ass the pancetta, slowly cook until transparent. Add the celeriace and celery and stir to combine the flavours for a few minutes. Add the whole chestnutsand chopped garlic and cook on a low flame stirring. Then add juniper berries and bay leaves. Now pour in just enough stock to cover the vegetables. Bring to the boil and simmer for 15-20 mins, or until the celeriac is soft. Using a potato masher break up the vegetables in the saucepan. You want a rough, thick soup. Finally stir in the cream, heat through and serve with the grated cheese and a drizzle of extra virgin olive oil.

Future Market Dates and Events Saturday 21st October 9am -12pm Halloween Special Saturday 4th November 9am – 12pm (More details to follow)

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