News
Strawberries aren’t the only little red fruit that we love so much! Cherries are back, and nothing says it’s almost summer, better than fresh cherries. Our growers from Young are […]
We wanted to once again let you know a little about the Market, who we are run by and why we exist. We are a genuine farmers market with over […]
Recipe by Keaton McDonell of Pulp Kitchen Ingredients: 6 globe artichoke hearts, halved 200ml extra virgin olive oil 1 carrot – cut into a 5mm dice ¼ celeriac – cut […]
Recipe by Keaton McDonell of Pulp Kitchen Ingredients: 1 leek – cut into 2cm pieces Zest of 2 lemons 12g white peppercorns 1 bunch lemon thyme 200ml grape seed oil […]
Recipe by Daniel Hurley of Forchefs Ingredients: Sea salt to taste Ground black pepper to taste 1 bay leaf 2 Tablespoons Dijon mustard 1 cup frozen peas 300ml red wine […]
Recipe by Keaton McDonell of Pulp Kitchen Ingredients: 1 lamb belly, bones removed, trimmed and seasoned with salt and pepper 100ml oil 4 eschalots – peeled and cut in half […]
Recipe by Daniel Hurley of Forchefs Ingredients: 1 Lamb shoulder 2 lamb necks 1½ bunch of thyme 2 garlic cloves 2 cinnamon quills 1 carrot 1 celery stick 1 onion […]
Recipe by Keaton McDonell of Pulp Kitchen Ingredients: 1 lamb shoulder, bone in 200g hay 3 leeks – roughly sliced 1 garlic bulb 1 bunch of lemon thyme Method: – […]
Recipe by Michaela Uren of Forchefs Ingredients: 1 Tbsp ground cumin 1 Tbsp garlic powder 1 Tbsp onion powder 1 Tbsp ground coriander 1 Tbsp ground turmeric ½ Tbsp chilli […]
Great news for regular stallholders and Galloway cattle breeders, Minto Galloways. Galloway cattle has just been inducted into the Slow Food International Ark of Taste. The Slow Food Foundation for […]
