After 18 years of holding markets in Cowbridge, Penarth and also over the years Barry, Llantwit Major and St Fagans the market will stop moving around the Vale and will instead hold a weekly market in Cowbridge. Markets will commence after the Christmas and New Year Break on Saturday 18th January 2020 at our usual site of Arthur Johns Car Park on North Road, Cowbridge.
Why not build the Farmers' Market into your weekly routine and call in to stock up on some fabulous locally produced food.
There are many reasons to love the Farmers' Market - supporting small producers, keeping things local, showcasing delicious local produce, cutting down on food miles and waste. I thought I would share with you this little story of a new product that highlights everything that is great about the Farmers' Market. Our market regulars will all be familiar with our Market Manger, Nigel Hunt of Drwytho, Nigel makes a range of herb infused oils, vinegar's and dressings. One of his very popular lines in his Raspberry vinegar, an excellent base for many dressings and a great addition to many salads. However Nigel had a problem with his Raspberry vinegar, every time he made a batch he was left with a few kilos of raspberry pulp waste. Now that is one thing we don' t like on the Farmers' Market is waste, so after several experiments his new Raspberry and Chilli chutney was born. At Penarth Farmers Market in February he had tasters to judge the reaction of his customers, however he left many people disappointed that it was not yet available to buy. Fear not I think Drwytho's Raspberry and Chilli Chutney will soon be a regular in the Drwytho range.
Delighted to welcome a fantastic new pork and bacon producer this week - Ty Siriol Pork. They are a husband and wife team (Suzy & Martyn), running over two sites, Pontardulais, Swansea and Llandeilo. They run a herd of Pedigree and purebred Welsh pigs, the traditional breed native to Wales. The breed is currently classified as “at risk” by the Rare Breeds Survival Trust. Suzy looks after all things "pig" and Martyn looks after all things "Pork" All their pork is bred, born and raised on their farm, where the pigs welfare is top priority. Processed in their own butchery (Food hygeine: 5 rating) where Martyn salts the bacons for dry curing and hand makes the sausages.Their fresh cuts of pork include: roasting joints, chops, tenderloins & diced pork. Plus a range of handmade sausages, dry cured bacons and faggots. Come and show them your support and try "Pork that tastes like it used to" - 'Happy Pork is Tasty Pork'.
Winners of the Penarth summer loyalty draw were made at the market and the winners received their prizes.
1st: Mr Derek Beadle who received his hamper of Farmers' Market produce from Phil Tucker from Billy's Bread.
2nd prize: Rob Bigsby - who is yet to collect his prize
3rd prize: Mr Cwyfan Hughes who received some cheese from John James Savage of Teifi Cheese
Cowbridge Loyalty Card Hamper winners.
The winners of the summer prize draw have now all received their prizes.
First prize was won by Gavin Reeve who was joined by his whole family to receive his hamper of Farmers' market produce from Derek Williams of Madgetts poultry and game. Gavin was delighted with his hamper, and told us "I have been involved in agriculture all my life.
Here in Glamorgan, and indeed in Wales, we have some of the finest produce in the country.In the farmers market, there is wonderful local produce; beef, lamb, eggs, poultry, bacon, sausages and home made produce, all of the highest quality.In the light of Brexit, it is vitally important that we support our local producers.The Farmers Market is a wonderful way to meet family and friends and to support the local economy."
Second prize was won by Sam Davies who received his chocolate cake and 3 bottles of Vale Cider from Molly Ranger from Cowbridge Country Markets. 3rd prize went to Mrs Morse who as usual was accompanied by her dog Rufus when she attended the market to receive her prize.
Vale Farmers’ Market Food Court at the Vale of Glamorgan Agricultural Show was a huge success this year with 40 stalls showcasing a wide range of local and artisan Welsh produce. Also within the Food Court was a play area delivered by the Vale of Glamorgan Play development team, which was popular throughout the day with the children visiting the show.
This year saw the inauguration of The John Fordham Memorial Trophy which was awarded to the Best Stall within the Food Court. A perpetual trophy in the form of a bronze pig was given by the Farmers’ Market in memory of John Fordham who was a regular stall holder at The Vale Farmers Market for 15 years selling his fantastic free range pork and bacon.
The competition was judged by Mr Bryan Marsh from The Simon Gibson Trust and Baked By Mel from Llantwit Major was judged as the winning stall. Thank you to Mr Marsh for judging what I am sure was not an easy competition as there were so many fabulous stalls within the Food Court, and presenting the trophy. Huge congratulations to Mel.
Also visiting the show was John’s widow Mrs Kathy Fordham who also congratulated Mel on winning ‘The Pig’
Billy's Bread is a small micro bakery business based in Llanblethian, Cowbridge.
They make a range of truly delicious Sourdough bread. There will be a range on offer to buy at the market although ideally you should text / email your order through 4 days ahead.
Contact Billy's Bread on
Molly Ranger, one of the stalwarts of Cowbridge Country Market is still very active as a producer, remarkable when you hear that Molly turns 90 on Saturday! She regularly makes traditional Welsh favourites such as Teisen Lap and Bara Brith for markets as well as mammoth batches of Welsh cakes and her legendary cheese scones are snapped up as soon as they appear. As well as the baking, she manages to find time to make jams and marmalades from all the fruit that family and friends pass on to her. Molly is endlessly positive and regularly puts those of us half her age to shame with her stamina and determination to “do things right”. I know you will all join us in wishing Molly a fantastic 90th birthday.
This week we are delighted to welcome a new organic pork producer to the market. I am sure some of you will already have come across John & Celia Thomas from Penrhiw Farm at other farmers markets. Pork is part of their family business, reared by Celia's brother Graham at Cefn Coed, Llansannor. The Welsh Pigs are organically reared roaming freely outdoors, rooting around in the soil and enjoying life to the full. When the weather is bad they go indoors and enjoy deep straw beds. There will be a full range of roasting joints and chops, as well as sausages - plain pork; pork & apple, pork & leek; honey & mustard all made from natural ingredients. No artificial preservatives, flavourings or colours. Plus Celia's speciality - hand made faggots.
Our summer loyalty draws were made in July at both Cowbridge and Penarth Farmers' Markets. The winners of the Cowbridge draw were Judith and Tony Davies and the winners in Penarth were Vince and Christine O'Donoghue. They each received a selection of market produce donated by the stall holders. A further 50 names were drawn out who were invited to a farm walk at Pwllywrach Farm, Colwinston on July 27th. 48 people enjoyed a ride around the farm on a tractor and trailer, and then returned for a warming cup of tea, beef roll and slice of cake.
Last Saturday I purchased a large ham hock from Carmynydd Piggery at a cost of £4.00 and made a delicious ham hock terrine enough for 8 generous portions at a total cost of less than £4.50. I thought I would share the recipie with you.
*Put the ham hock in large stock pot with one onion, one carrot, sprigs of thyme, bay leaves and pepper corns. Cover with water.
* bring to the boil, cover and simmer for 2 and a half to 3 hours, until meat is very tender and falls off the bone. Leave to cool in the pan.
* Shred the meat and mix with one spoonful of whole grain mustard and a handful of chopped parsley.
* line a 1 litre tin or mould with cling film. Press the mixture into the prepared tin.
*Take some of the stock and boil rapidly until it is reduced, then pour over the meat.
* chill for 4 hours or overnight. Remove from mould and Carve into chunky slices and serve with salad leaves from Riverside Market Garden and fresh bread from Elm Tree Bakery.