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TONBRIDGE FARMERS MARKET

2nd Sunday every month

A vibrant, friendly & award winning market

Farmers Market May 8th

Tonbridge Farmers Market

8th May 2016
9:30 – 1:30

Another great market coming up with more stalls than you can imagine! Great food of all sorts with one common theme:
Locally produced with love.

This month is REAL BREAD MONTH

Bread-Loaves-mixed-3--copy

So please come and enjoy the finest Kent Bread and local produce on the 8th.

The Eating area, the Market Talks, our monthly charity will all be there.


Farmers Market 13th March

Tonbridge Farmers Market

Sunday 13th March and March is Marmalade Month.

at

Kent’s Largest Farmers Market.

 

Second Sunday of every month

Sovereign Way, Tonbridge TN9 1RG

9.30am – 1.30pm

 

With over 70 stalls booked in already this month, Tonbridge is by far the biggest market in Kent. It has also been judged Britain’s best food market.

 


 

February at Tonbridge Farmers Market

Hurray for longer lighter days! As March progresses the daylight increases by a wonderful two hours so that, by the end of the month, we will once again be enjoying days that are longer than nights. Once the clocks go forward on 27th March, it really feels like spring is properly under way and we can hope for a summer of sunshine to make up a bit for the wet of the winter now past.

For market visitors this month, what’s on offer can seem rather restricted as we wait for kinder weather conditions for animals and crops, which will respond to the increasing light and warmth with bounty to come. That’s why March is traditionally known as the hunger gap or famine month. But it’s really a great opportunity to make the most of the last of the winter and enjoy all those wonderful comfort foods and warming treats before they disappear again till the last quarter of the year.

You can find some of your favourite producers at our other markets in February & March.

Aylesford Farmers Market – Sunday 20th March

Elm Court Farmers Market – Sunday 3rd April

 

It’s also Seedy Sunday at Tonbridge Farmers Market.

At this months market we are holding a Seedy Sunday in conjunction with HadLOW Carbon Community. http://hadlowcc.wordpress.com/  

This is the fourth year of the seed swap at the market. Seed swapping is immensely popular in other parts of the country. Oh yes, forgot to say “you don’t have to swap you can always make a donation”.

WHY A SEED SWAP?

For generations gardeners have saved seed to use for the next year’s crop. It is only in recent years that gardeners are annually seduced into buying glossy packets of seed which promise bigger and better crops or blooms.

EU legislation prohibits the sale of many old commercial vegetable strains which means that these are no longer available to gardeners. A variety which may suit your particular local soil or conditions may have been dropped from the list so it can no longer be sold in this country. For example, dwarf peas are ideal for the mechanised commercial market, but many gardeners prefer the 6 foot varieties which taste better, crop for longer and look attractive in the garden. Tomatoes which have great flavour may not be suitable for commercial production if they have thin skins and get damaged easily or perhaps they ripen a few at a time rather than all together. These are the ones that gardeners want to grow but they have been outlawed by the EU.

Old and unusual varieties serve as a reservoir of genetic diversity and may provide genes for disease resistance or drought tolerance which could become invaluable in the future. These seeds may not be sold but they can be swapped!

Schools and community groups can use saved and swapped seed as a low-cost way of growing vegetables and flowers.

We don’t just swap outlawed varieties. You may have a bean which has been passed down your family for generations or a favourite potato which is well suited to Kent’s varied soils and you can pass it on with your cultivation and culinary tips. But seed saving isn’t just for vegetable growers. Flower seeds, bulbs or whole plants can be swapped. Especially easy for seed saving are the cottage garden annuals and biennials; love-in-a-mist; marigold; poppy and hollyhock. Maybe you just have some left over seed packets from last year – bring them along to Seedy Sunday, meet other Kent gardeners, learn how to save your own seed and go home with something new for the garden.


West Kent Young Enterprise

West Kent Young Enterprise are with us this month.

Young Enterprise is a charity to get young people experienced in running their own business.

They will be running about 10 stalls. This is part of their end of year judging so please do support them. They do make and sell some great products and they are here for one month only.


What to buy in March.

Fruit and veg

As days lengthen Cabbages, cauliflower, purple sprouting broccoli, leeks and kale are all good. They need little cooking and are really at their best simply shredded and steamed. Or try quickly stir-fried with garlic, ginger and chilli for an accompaniment to good local sausages. Cauliflower goes really well with curry spices so try it in vegetable curries, soups and fritters or in a puree as a base for scallops grilled with cubes of black pudding. And make the most of leeks, carrots, swede and Jerusalem artichokes before they disappear.

Beautiful pink forced rhubarb is really the only locally grown fruit around now but the season for the fine ‘champagne’ variety is short so make the most of it. Use in fools, ice creams and sauces – it goes particularly well with a large pinch or two of ginger. Or make up batches of rhubarb compote and freeze in pots for later in the year. And don’t forget it makes wonderful cakes – crumble topped, or upside down, with almonds or ginger. Serve as a pud with ice cream or keep for the tea tray. Don’t forget that local apples are still good as the storing varieties go on delivering flavour and texture until April.

Don’t forget….

to stock up on the jams, jellies and chutneys made using this winter’s produce to keep you going over the next few months – you will find old favourite flavours such as rhubarb and ginger and quince, with many hedgerow jams and jellies and many more unusual offerings to tempt you into buying. Why not try a locally baked cake or sweet tart this month when the range of seasonal fruit is limited? Cold weather, the arriving spring, the first daffodil – they all make a great excuse to celebrate with local produce, if you really need one! And don’t forget the first of this season’s Marmalades.

Meat and game

For meat eaters, pork is an excellent choice this month and it’s still ideal weather to enjoy a hearty roast on Sunday with all the family, after a (probably muddy) walk enjoying the spring flowers and increasing bird song as mating and nest building gets under way. Try a shoulder joint for the best combination of flavour and texture. The cheaper cuts are worth trying in slow cooked stews – pig’s cheeks and pork belly, breast of lamb, shin of beef – all great value and superb eating when the weather is still holding onto winter. Or what about that eternal family favourite – a roast chicken? A slow grown bird has more flavour and better texture and goes really well with roast wedges of sweet potato tossed in cold pressed rapeseed oil and a sprinkling of ground ginger before cooking. Serve with purple sprouting broccoli. Or try a chicken cooked in the pot with saffron shown below. Simple cooking works best with a really good bird as the flavour is enhanced rather than masked. And don’t waste the carcass once you eaten the meat off the bones. It will make great stock for using in soups, sauces and risottos. Put the carcass in a large pan with an onion, carrot, celery stick, bay leaf and bunch of herbs. Cover with cold water, bring to the boil and simmer very gently for an hour. Strain, pour into freezer bags sat in a bowl or jug then freeze. Remove from the bowl, tie up and put in to the freezer.

Rough shooting takes over as the end of the season has arrived for many game birds so rabbit and wood pigeon are both good eating now. And if you haven’t had venison this winter, try some now maybe in burgers or sausages, served with steamed kale and mashed root veg, or make the most of the game mixes that many dealers sell to use up the season’s bits and pieces for pies, braises and stews. Look out for locally made excellent game pies and pasties (and other meat or veggie fillings) on sale at many markets – made with local produce, they take the hard work out of cooking a really good pie. Put a few in the freezer to enjoy later in the year at picnics.

Fish and seafood

For fish lovers, sea bass is a good choice this month or try a wonderful warming fish stew as a superb way of enjoying wondeeful local fish and seafood. Use a combination of cod, mussels and clams in a risotto or soup. Or spoil yourself a little with wonderful local lobsters and native oysters, clams, cockles and mussels. Storms permitting, Kent and Sussex scallops are at their finest now so enjoy one of the great pleasures of the season. Sardines are also good now with the cold waters around the coast producing sparkling fresh fish with bright eyes and firm flesh. Salmon is also an excellent choice in March and many markets offer good local smoked and cures that make a lovely light lunch dish or starter for a special meal.


The Market Eatery

We have a fabulous selection of food at the Market Eatery. You can sit in our covered area, have a chat, watch the band or the cooking demo’s. Hot, cold and alcoholic drinks can also be purchased. Supplying us all these mouth watering treats include:-

Balm’s Noddle Stall. Tasty authentic Thai noddles

The Cherry Berry Co. Freshly squeezed juice.

Eastcourt Manor. Toasted sandwiches made with their own bread.

Jo’s Cakes. Tea, coffee and of course, cakes, baked just down the road in Halling.

Kay’s Kitchen. Breakfast Baps and much more.

Little Brittany. French Crepes with a local twist.

Pinetrees Farm. Award winning Cider & Apple Juice

Sukoo Sukoo. Traditional Indian food. To eat at the market or to take home.

Sussex Wild Food. Burgers & sausages in rolls. Wild boar, venison, pork & beef,

& as a special treat The Thomas Cookie Co will heat up one of their great cookies for you.


 

The Market Kitchen

As always we will have Matthew Kearsey-Lawson from Kent Fine Foods

will be show casing some of his fabulous goodies in a variety of dishes.

John the Baker will be baking something special. If you want him to show you anything in particular let him know and he will try and demo it next month.

He is still very busy doing group demonstrations in customer’s homes. If you like the idea

of this his contact details are-

07974508514

@bakerjohnkent

Also becoming a regular at the kitchen is Paolo from Kent Collection. He is Michelin trained and does some wonderful stuff with the Charcuterie that his company makes. Call by his stall to see if he is doing a demo. It will be worth watching and tasting.


 

Our monthly charity stall

This month we have Demelza Hopice Care for Children. Demelza is a children’s hospice charity in the south east of the UK, providing vital care to families across East Sussex,

Kent and South East London

The market gives a free pitch to a charity each month, so please contact us if you would

like to take advantage of this. These pitches are going quite quickly so do please get in

touch if you are interested.

By supporting your local markets you are supporting small and micro businesses, the backbone of the economic recovery.

 

If you need a bigger fix of Farmers Markets and local produce please come and see us at

 

Aylesford Farmers Market at the Priory, 20th March and the 3rd Sunday of every month.

 

Or at Elm Court Farmers Market, 3rd April and the 1st Sunday of every month.

 

 

Future markets and events at the market will include.

  • 10th April 2016 
  • 8th May 2016 Real Bread Month
  • 12th June 2016 Our 5th  Birthday & it’s Kent Farmers Market Month.
  • 10th July 2016 A Berry Bonanza & Hartley Morris Men
  • 14th August 2016 The Chilli Circus
  • 11th September 2016 A Jam Jamboree – Summer on a Spoon
  • 9th October 2016  Pink Sunday. Raising money for Breast Cancer Care. Customers dressed in something pink will have 10% of all the money they spend today donated to this cause. And lots more pink stuff.
  • 13th November 2016 Love Cheese. A celebration of local cheese.
  • 11th December 2016 Christmas Drinks Special. Local drinks to make your Christmas go off with a bang
  • 8th January 2017 Farmhouse Breakfast Market
  • 12th February 2017 Scallop Sunday
  • 12th March 2017 Seedy Sunday and Marmalade Month

You can now follow what the market is up to on Twitter @TonbridgeFmMrkt  & Facebook. Follow the links from our website.

Customers wishing to get a reminder for the market can do so by emailing steve@tonbridgefarmersmarket.co.uk and just put “reminder” in the subject box or for a text reminder, text “Tonbridge” to 07557739903.

Contact details are

Steve Wood 07876 685853

Tonbridge Farmers Market

PO  Box 325

Tunbridge Wells

TN2 9DH

 

steve@tonbridgefarmersmarket.co.uk

www.tonbridgefarmersmarket.co.uk

 

Thanks to Mary Gwynn for her input in this news letter and other Kent Farmers Market Association literature.
http://trufflehound.wordpress.com

http://twinseverest.wordpress.com

 Monthly Recipe

Braised chicken with saffron and garlic mayo

This chicken cooks in its own juices in a sealed pot so remains moist and full of flavour. The rich sauce is thickened at the end of cooking with the addition of garlicy mayonnaise. Serve with plenty of mashed potato to soak up the lovely sauce.

Serves 4/Prep 20 minutes/Cook 2 hours

 

1.3kg free-range chicken

300ml white wine

1 medium onion, peeled and halved

3 large leeks, thickly sliced

4 medium carrots, cut into chunks

a bouquet garni of bay leaf, sprigs of fresh thyme, celery leaves,

¼ tsp saffron strands

salt and freshly ground black pepper

To finish

4 tbsp fresh egg mayonnaise, bought or home made

2 – 3 cloves garlic, crushed

3 -4 tbsp chopped flat leaf parsley

 

1 Preheat the oven to 180C gas mark 4. Place the chicken in a casserole with the wine, onion, one carrot, one leek, bouquet garni, saffron, seasoning and add 300ml cold water. Bring to the boil on the hob then cover tightly and cook in the oven for 1¼ hours.

2 Add the rest of the vegetables to the pan and return to the oven for a further 25 minutes or until the vegetables are tender. While the chicken is cooking mix the mayonnaise, garlic and parsley together. Remove the casserole from the oven and lift the chicken out. Carve the chicken meat into thick slices and place on a warm platter with the vegetables.

3 Add a couple of tablespoons of the cooking liquor to the mayonnaise to thin then stir into the broth and heat very gently. Don’t allow to boil. Spoon some over the chicken and vegetables to moisten. Serve the rest of the cooking juices in a jug. Serve with lots of creamy mashed potato to sop up the juices.

 

 

 

 

Thank You all!

As always a big thank you for coming along to our market.

We hope you enjoyed your visit and all the wonderful produce you took home, or ate at the market.

Hope you tried or bought some scallops.


You can always follow us on twitter or like us on Facebook. Please post your comments, photos & recipes, we would love to hear from you.

Our next market is 13th March.

It would be great to see you at one of our other markets before then.

21st February – Aylesford Priory and then 3rd Sunday of every month.

6th March – Elm Court and then 1st Sunday of every month.


March is Marmalade Month, so come and get some.

If you would like our newsletter and reminder email. Put reminder in the subject box and email info@tonbridgefarmersmarket.co.uk

Or to get a text reminder, text T to 07557739903

We hope to see you all next month.

Kent Farmers Market Sunday 14th

Tonbridge Farmers Market

Sunday 14th February & It’s Scallop Sunday

at

Kent’s Largest Farmers Market.

Second Sunday of every month

Sovereign Way, Tonbridge TN9 1RG

9.30am – 1.30pm

With over 60 stalls booked in already this month, Tonbridge is by far the biggest market in Kent. It has also been judged Britain’s best food market.

February at Tonbridge Farmers Market

It’s always a favourite month when the Scallops come into season, so come and try them. If you haven’t tried them before why not give it a go on Sunday. We will also have all your favorite producers at the market for your Fresh Local Produce.

You can find some of your favourite producers at our other markets in January & February.

Aylesford Farmers Market – Sunday 21st February

Elm Court Farmers Market – Sunday 6th March


What to buy in February at Tonbridge Farmers Market

The weather this autumn and winter has given us a taste of almost everything so far but local producers have to get their products to market whatever the conditions so it’s up to us to support them and make that extra effort even of the weather tempts us to stay an extra hour in bed. You know you’ll feel better if you get out and about, and come home with some special goodies to enjoy at their best.

If it’s February then it really should be fish on the menu. Buying produce when it’s in season means you get the best quality at the best price and for fish that means when they are also at their most abundant. Stormy seas make for challenging conditions for the fishermen but bring some species closer to shore. Choosing to shop at a farmers market also allows you the chance to check with the fishmonger from where his catch has originated. For more information before you visit check the Marine Stewardship Council’s web site at http://www.msc.org. The MSC is the world’s leading certification and eco-labelling programme for sustainable seafood with a global programme for fisheries that assesses wild catches of seafood.

Lemon sole, halibut, skate (more properly called ray), monkfish and sardines are all good now, and for it’s a great month for shellfisher lovers with clams, mussels, oysters and cockles all good. Local Kent and Sussex coast scallops come in this month – and have their very own festival to celebrate the season so make sure you don’t miss one of the region’s most enjoyable treasures. Try them wrapped in local streaky bacon and baked or with cooked on a griddle with slices of black pudding or chorizo. Make in a risotto or just cook with chilli, garlic and plenty of chopped parsley and toss with spaghetti.

For meat eaters looking for comfort eating, try mutton for its rich flavour or a lovely piece of rare breed pork – stuff a shoulder joint with rosemary, garlic and slices of lemon and slow cook for 12 – 14 hours (find a recipe on the internet) for a Sunday celebration. Rich beef stews and braises are also wonderful now so make up a large batch with meat from the market and freeze some for future meals. A freezer is the market shopper’s best friend. Locally caught game makes an excellent choice for healthy eating. Venison, guinea fowl, wood pigeon, partridge and hare are all good in February. Most modern game is lean and full of flavour so cook steaks or breasts simply on the griddle or quickly stir-fried, or braise tougher cuts or older birds with wine and bacon and serve with pureed celeriac.

Serve your meat with steamed kale or Brussels sprouts, both at their best this month. Savoy cabbage and purple sprouting broccoli work perfectly in stir fries and curries, and go well with rich meats such as duck and pork. Main crop potatoes, Jerusalem artichokes, parsnips and turnips provide the starch that keeps us going in the cold so mash them together to go with your game dishes. Or try a mix of roots roasted in rapeseed oil or lard for really good flavour and scattered with sea salt and rosemary.

Local fruit is sparse this month but there are still apples to be enjoyed – the storing varieties keep well until April so make sure to go on buying local when you see them. The flavour is still sweet and fragrant for many crops. Early forced rhubarb is the cook’s friend now – wonderful in traditional crumbles, compotes and pies. Make into chutneys and jams or cook with Chinese spice to go it also goes well with rich flavoured meat and fish such as grilled mackerel.


The Market Eatery

We have a fabulous selection of food at the Market Eatery. You can sit in our covered area, have a chat, watch the band or the cooking demo’s. Hot, cold and alcoholic drinks can also be purchased. Supplying us all these mouth watering treats include:-

Balm’s Noddle Stall. Tasty authentic Thai noddles

The Cherry Berry Co. Freshly squeezed juice.

Eastcourt Manor. Toasted sandwiches made with their own bread.

Jo’s Cakes. Tea, coffee and of course, cakes, baked just down the road in Halling.

Kay’s Kitchen. Breakfast Baps and much more.

Little Brittany. French Crepes with a local twist.

Pinetrees Farm. Award winning Cider & Apple Juice

Sukoo Sukoo. Traditional Indian food. To eat at the market or to take home.

Sussex Wild Food. Burgers & sausages in rolls. Wild boar, venison, pork & beef,

& as a special treat The Thomas Cookie Co will heat up one of their great cookies for you


The Market Kitchen

As always we will have Matthew Kearsey-Lawson from Kent Fine Foods will be show casing some of his fabulous goodies in a variety of dishes.

John the Baker will be baking something special. If you want him to show you anything in particular let him know and he will try and demo it next month.

He is still very busy doing group demonstrations in customer’s homes. If you like the idea of this his contact details are-

07974508514

@bakerjohnkent

Also becoming a regular at the kitchen is Paolo from Kent Collection. He is Michelin trained and does some wonderful stuff with the Charcuterie that his company makes. Call by his stall to see if he is doing a demo. It will be worth watching and tasting.


Our monthly charity stall

This month we have Ellenor Hopices. They provide the best care and support for families facing terminal illness.

The market gives a free pitch to a charity each month, so please contact us if you would

like to take advantage of this. These pitches are going quite quickly so do please get in

touch if you are interested.


By supporting your local markets you are supporting small and micro businesses, the backbone of the economic recovery.

If you need a bigger fix of Farmers Markets and local produce please come and see us at

Aylesford Farmers Market at the Priory, 21st February and the 3rd Sunday of every month.

Or at Elm Court Farmers Market, 6th March and the 1st Sunday of every month.

Next month is Marmalade Month.


 

Future markets and events at the market will include.

  • 13th March 2016 Seedy Sunday and Marmalade Month
  • 10th April 2016 The Big Curry. With the help of our customers some of the producers are raising money for the Big Curry which is part of the Soldiers Benevolent Fund.
  • 8th May 2016 Real Bread Month
  • 12th June 2016 Our 5th Birthday & it’s Kent Farmers Market Month.
  • 10th July 2016 A Berry Bonanza & Hartley Morris Men
  • 14th August 2016 The Chilli Circus
  • 11th September 2016 A Jam Jamboree – Summer on a Spoon
  • 9th October 2016 Pink Sunday. Raising money for Breast Cancer Care. Customers dressed in something pink will have 10% of all the money they spend today donated to this cause. And lots more pink stuff.
  • 13th November 2016 Love Cheese. A celebration of local cheese.
  • 11th December 2016 Christmas Drinks Special. Local drinks to make your Christmas go off with a bang
  • 8th January 2017 Farmhouse Breakfast Market
  • 12th February 2017 Scallop Sunday

You can now follow what the market is up to on Twitter @TonbridgeFmMrkt & Facebook. Follow the links from our website.

Customers wishing to get a reminder for the market can do so by emailing steve@tonbridgefarmersmarket.co.uk and just put “reminder” in the subject box or for a text reminder, text “Tonbridge” to 07557739903.

Contact details are

Steve Wood 07876 685853

Tonbridge Farmers Market

PO Box 325

Tunbridge Wells

TN2 9DH

steve@tonbridgefarmersmarket.co.uk

www.tonbridgefarmersmarket.co.uk

The Recipe

Thanks to Mary Gwynn for her input in this news letter and other Kent Farmers Market Association literature. http://trufflehound.wordpress.com

http://twinseverest.wordpress.com

Stuffed slow roast pork belly with prunes and apple cider gravy

Serves 8

Time to prepare: 15 minutes

Time to cook: 4 – 5 hours (or longer – see recipe)

2 kg piece boned free range belly pork
250g soft prunes
123 fresh sage leaves
1 lemon, sliced
4 eating apples, peeled, cored and sliced
1 tbsp flour
300ml local cider
1 tbsp Dijon mustard
300 – 400 ml chicken stock
1 tbsp really good local cider vinegar
salt and freshly ground black pepper

1 Preheat the oven to 200C/fan oven180C/ Gas 6. Pierce the skin of the pork all over with a skewer then pour boiling water over it and then pat dry with kitchen paper. Push the sage leaves into the centre of the prunes with a slice of lemon. Make slits all along the side of the belly pork where the flesh meets the fat and push the stuffed prunes in as far as possible.

2 Place the pork in a sturdy roasting tin that fits it snugly. Roast for 20 minutes. Lower the temperature to 150C Gas 3. Cook the pork for a further 3 – 5 hours until the skin is tender and golden. (The pork can go on cooking for up to 12 hours or even longer and will get richer and more meltingly tender). Two hours before you remove the pork from the oven add the apple slices around the pork and baste with the juices.

3 Remove the pork from the oven and leave to rest in a warm place for at least half an

hour for the juices to settle. Add the flour to the pan juices and cook for a minute then add

the cider and mustard to the pan, place over the heat and scrape up all the juices, mashing

the apples into the sauce. Boil until thickened then check the seasoning and add the

vinegar. Slice the pork and serve with the pan juices.

 

The TONBRIDGE Market is held on the 2nd Sunday of every month

  • June 12, 2016 – Tonbridge Market
    9:30 am, FM
  • July 10, 2016 – Tonbridge Market
    9:30 am, FM
  • August 14, 2016 – Tonbridge Market
    9:30 am, FM