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fresher, tastier food from local growers & food makers


Welcome April and some cooler nights! It's still a very busy time in the markets, however. Feijoas have arrived in both markets (Yippee!). There are still lots of capsicums, eggplants, zucchini, beans, cucumbers, kumara, potatoes and garlic. You can still get fresh raspberries, and grapes. Apples and pears are back in abundance. There are lots of tomatoes; cherry, beef and have you tried an heirloom tomato? They are big and mostly green, but great in cooking and in salads too. Chestnuts are available for just another few weeks. Cook them like any other vegetable (roast or boil), but remove the skin after cooking. Check out my blog for a great lunch box recipe idea, and don't be afraid to ask Jim some tips and tricks (he is a fountain of knowledge)!

Monavale have just finished in the markets with fresh blueberries, but you will still be able to buy fresh product from their cafe Irresistiblue in Cambridge. Follow this link for details:
http://www.monavaleblueberries.co.nz . Also, after 4.5 years at the markets, the "girls" from Cilantro Cheese will be leaving to concentrate on their whole sale business. You can still get Cilantro Cheese though, just give them a call at 07 838 5257 or 021 033 1963. They are located at the Ruakura Campus, opposite the Chiefs HQ. The best days to find them there are Tuesdays and Fridays.

Local Produce For Local Shoppers- Supports Waikato Businesses

The Hamilton & Cambridge Farmers' Markets were set up so local growers and food makers could sell direct to local shoppers, enabling small farming to become sustainable and providing a fresh quality choice for consumers.

When you shop at our farmers' markets you're supporting Waikato businesses and food entrepreneurs, keeping your dollar in local circulation while getting fresher, tastier food.

Market Blog


April 5, 2016
Trying new things...
It's Chestnut season in the market! You have only a few more weeks to get these little beauties. I have never tried to cook them before, but thought "why not?". Jim will give you lots of advice on how to cook them. A friend put me onto this recipe from Nourish, which I looked up on their websi...
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