Elm Court Farmers Market
Sunday 1st November & it’s Love Cheese
As well as being Produced in Kent Farmers Market of The Year 2013 & a finalist this year, Elm Court Farmers Market with over 25 producers booked in, is now a regular shopping destination for fresh local produce in the Medway area.
November at Elm Court Farmers Market
The clocks have gone back and it’s that time of year again when short days and cold nights mean we all crave a little comfort from the kitchen. Slow-cooked casseroles, satisfyingly starchy creamy mashes, rich flavoured roasts and warming puds all fit the bill perfectly. So wrap up, put on some sensible shoes and head out for a trip to your Farmers’ market for inspiration. This is also the month to place your orders for Christmas treats to pick up at the December markets so go prepared with your shopping list to ensure you get just what you want.
We will have cooking demonstrations which will feature plenty of local cheese makers.
Thank you so much for that support.
You can find all your favourite producers at our other markets in November.
Tonbridge Farmers Market – Sunday 8th &
Aylesford Farmers Market – Sunday 15th
What to buy at our market in November.
Root vegetables are at their tastiest now and perfect for mashes, gratins and roasts – they improve with the cold and you will notice a marked difference in flavour from locally sourced varieties compared to supermarket specimens. Look out for parsnips, Jerusalem artichokes, swede and turnips. Try cooking peeled, cubed celeriac with a couple of cloves of garlic in the cooking water then mash with a big dollop of locally produced butter to go with venison or roast beef. Main crop potatoes are full of texture and flavour and the varieties available in your own area are worth exploring. Ask the stallholder for advice on which potato to buy – the right one, floury or waxy, will make all the difference to the finished dish. The brassicas really come into their own this month too – kale, spring greens, Brussels sprouts and all kinds of cabbages are wonderful in stir-fries, soups, and hashes or just steamed with grated nutmeg and more butter! And red cabbage cooked with apple, spices and red wine is another seasonal treat to go with rich pork, or maybe a roasted wild duck.
Game & Venison
Game is the meat of choice for cooks in November as the season is well under way for birds such as pheasant, partridge and wild duck. Venison makes a healthy choice as most wild game has 5% to 7% fat, compared to red meat such as lamb with 25% or more, depending on the cut. The lower fat content means careful cooking to avoid the meat drying out, so the old traditional slow cooking methods in stews and casseroles should be reserved for older game birds. Game calls for more modern, time-friendly techniques such as flash frying, grilling or even home smoking are better suited to lean, tender cuts. If you want to slow cook for great comfort eating, look out for the cheaper cuts of beef, lamb and pork – shin of beef, belly pork, or lamb neck all cook down to meltingly wonderful mouthfuls of flavour, perfect for colder days.
Colder waters make for high quality fish and seafood, and as the temperature drops the range available just gets better. At the luxury end of the scale, treat yourself to the very best crab, lobster and oysters. For fish, Dover sole, turbot and halibut are rightly considered the very finest eating by cooks and chefs. Or opt for healthy mackerel and herring, full of valuable Omega 3 fish oils. Shellfish including oysters, scallops and mussels are also all good this month.
Spread the shopping load in the run up to the festivities next month and stock up on chutneys, mincemeat, jams and jellies along with goodies for the freezer to keep you going during the party season. Pates, Scotch eggs, pies, breads and cakes are made with locally sourced ingredients and will all freeze well, perfect for feeding unexpected guests.
Apples are available in abundance this year so try as many local varieties as possible – Bramleys are perfect for using in mincemeat and Christmas pudding so buy them ready for stir-up Sunday at the end of the month. The eating varieties can also be used in tarts, puddings and cakes.
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 demonstrations. Hot, cold and alcoholic drinks can also be purchased. Supplying us all these mouth watering treats include:-
The Market Eatery. Burgers, Sausages, Bacon & Fish in a roll & more. Most of the produce is supplied from our producers, including. Hemings Bakehouse, MB Farms, PJ’s Farm Shop, Pure Kent Oils, Stour Valley Game, Two Suns Quality Fish, Winterdale Cheesemakers.
Jo’s Cakes. Tea, coffee and of course, cakes, baked just down the road in Halling.
Pinetrees Farm. Award winning Cider & Apple Juice
Firkin Ale. Real Ale
The Cherryberry Co. Fresh fruit juice and in the colder months hot juice.
The Market Kitchen
As always we will have Matthew Kearsey-Lawson from Kent Fine Foods who
will be showcasing some of his fabulous goodies in a variety of dishes.
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.
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-
All our demonstrations will be featuring local cheese & cheese makers this month.
Music at the Market
We have Move Over Darley strumming for our entertainment this month.
Our monthly charity.
We have Hi Kent with us this month. Hi Kent is the LOCAL registered charity for deaf and hard of hearing people.
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.
The market will run from 9.30am – 1.30pm at Elm Court (formerly Wyevale) Garden Centre, Capstone Road, Gillingham. ME7 3JQ
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 –
Tonbridge Farmers Market, 8th November and the 2nd Sunday of every month.
Aylesford Farmers Market at the Priory, 15th November and the 3rd Sunday of every month.
Next month is our Christmas Drinks Special at Elm Court Farmers’ Market December 6th .
Future dates for the Elm Court market are
3rd January 2016…Farmhouse Breakfast Market
7th February 2016….Scallop Sunday
6th March 2016…Month is Marmalade Month
3rd April 2016…The Big Curry
1st May 2016…Real Bread Month
5th June 2016…Our 4th Birthday and it’s Kent Farmers Market Month
3rd July 2016… A Berry Bonanza
7th August 2016…The Chilli Circus
4th September 2016… A Jam Jamboree
2nd October 2016 …Pink Sunday
6th November 2016…Love Cheese
4th December 2015…Christmas Drinks Special
Contact details are
Steve Wood 07876 685853
Elm Court Farmers Market
PO Box 325
Thanks to Mary Gwynn for her input in this news letter and other Kent Farmers Market Association literature. http://trufflehound.wordpress.com
A recipe from her is below.
Papardelle with venison sausage, chestnuts and cranberry
This is a wonderfully hearty and satisfying pasta dish perfect for a Bonfire night celebration. Make up double the amount and freeze half for an easy meal over Christmas
Serves 4/Prepare 10 minutes/Cook 25 minutes
- 200g fresh chestnuts
- 2 tbsp olive oil
- 1 carrot, diced
- 1 stick celery, diced
- 1 small onion, chopped
- 5 or 6 (about 450g) venison sausages, thickly sliced
- 150ml chicken or game stock
- 150ml red wine
- 2 fresh bay leaves
- 1 tbsp tomato puree
- 2 tbsp cranberry sauce
- 250g good quality pappardelle pasta
- salt and freshly ground black pepper
1 Peel the chestnuts. (pierce each one with a skewer and then give them a blast in the microwave on high for a minute. The skins should then peel away – if they don’t just microwave again in bursts of 30 seconds. Do 5 at a time.)
2 Heat the oil in a large sauté pan and fry the onion, carrot and celery together for 3 – 4 minutes until softened. Add the sliced sausages and brown over a high heat.
3 Stir in the stock, wine, bay leaves, chestnuts, tomato puree, cranberry sauce and seasoning and simmer, covered, for 15 minutes until the meat is cooked through and the liquid reduced. While the sauce is cooking, cook the pappardelle for 2 minutes in a large pan of boiling water until just tender. Drain the pasta and toss with the sauce. Serve with freshly grated Parmesan Reggiano or a local hard cheese like Lord of the Hundreds.