Is There A Dr In The Markets?

Piercing Sunshine

I took this photo last Saturday 10th May. It shows the early morning sun piercing the fog that surrounded the market, lighting up the gazebos in an ethereal (love that word) haze. I actually sent this one in to weatherman Jim Hickey on the urging of the few customers I showed it to but sadly the quality wasn’t good enough for national TV. Still - you can enjoy it right here.

Steaming Cup Of Soup

Hurray! Shelly from Rakaia Salmon is selling her delicious cockle warming fish chowder again. For only $7.50 you can have a steaming cup of creamy soup bursting with prawns, blue cod and salmon and sweetcorn. Try getting the equivalent at a posh lunch time cafe and you’ll pay $17.50! And let’s be honest, Shelly’s Chowder costs only $2 more than a large cup of coffee with a lot more high quality protein. Available at both Cambridge and Hamilton markets for the duration of the cooler weather – be in the quick as it is popular with the stall holders too.

Oaks & Limes

I managed to capture this magic image of Victoria Square’s Oaks and Limes before they dropped their leaves. They only look perfectly glorious like this for about 7 days and even that can be cut short with heavy rain and wind which actually happened this year.

Dr Vicky Low

If you are a regular at Hamilton you may remember young Vicky who ran the Kid’s Club every Sunday for about a year in 2010 and she occasionally filled in for the then Market Manager. Vicky is the eldest daughter of Steven and Jan Low from Plainsview Gardens - famous for their all year round tomatoes, microgreens and limes. Well, our Vicky hasn’t been letting the wheat grass grow under her feet.

Having achieved a first class science degree by age 21 she was fast forwarded into a doctorate in neuroscience at the Auckland Institute of Neuroscience and last week she completed her PhD studies with top honours so can now be formally addressed as Dr Low – this is a terrific achievement for such a young lady and as you can imagine her parents are bursting with pride.

Vicky is off to Germany in three weeks to pursue further post doctorate studies in Neuroscience.

Give her a well deserved pat on the back if you see her helping out Dad Steve at the market.

Now’s The Time For Making Cider

Mike Rose’s Granny Smith Apples make a fabulous cider base and if you haven’t tried making your own cider well now is the time to start.

Here is a basic recipe from Lynda Hallinan TVNZ:
1.5kg frozen Granny Smiths and Braeburns
(you can use some crabapples too)
5.7 litres of water

1kg white sugar
- 3 juicy lemons - juice and zest

Note: you don’t need to add yeast. There's enough yeast on the apple skins and floating in the air at this time of the year.
Freeze the apples for three days in closed plastic bags in the freezer.
Wipe the defrosted apples, cut into pieces and whizz up in your blender.
Don’t peel or core the apples - put it all in.
Add water as you blend the apples to pulp them all.
Place the apple pulp and the rest of the water in a large bucket.
Cover with a tea towel. Leave for 7 days, stirring well night and morning.
Then strain the apple pulp through cheesecloth, reserving the juice. Discard the pulp.
Return the juice to the bucket, add sugar, grated lemon rind and strained lemon juice.
Leave for 48 hours. Strain and bottle in recycled plastic drink bottles.
Drink after one week as sparkling apple juice, or leave to ferment fully.
After a few months it will turn from cloudy to clear.
Watch out though: its very explosive. Woohoo!

She ya at tha markets! (Hic)