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.
The presentations were made for the Cowbridge Easter Loyalty draw at a rather wet and dreary market in Cowbridge this morning. Thnak you once again to all our loyal customers who come to the market what ever the weather. Next loyalty draw mid summer.
The draw for the Penarth Easter Loyalty draw was made and the winners collected their prizes from the Farmers' Market at Westbourne School this morning. Thank you to all our lovely loyal customers who support us every month, we do hope you enjoy your prizes. Keep filling in your loyalty cards, there will be another draw in the summer.
We are going to add recipes to the website using produce that can be purchased from the Farmers' Market. We would be delighted if you would like to submit some of your favourites.
Salmon baked with Pesto.
Ingredients (Serves two):
2 fresh salmon fillets (from Mackerel Mal)
Sun Dried Tomato and Walnut Pesto (from Tregwylim)
Seasonal greens (from Riverside Veg)
Preheat the oven to 200°C (180°C Fan). Place the fillets in the centre of a piece of baking foil and spread the pesto over them. Add a knob of butter and fold up the edges to make a parcel, leaving room around the salmon. Put onto a baking tray and stand aside ready. Slice the potatoes, usually one per person, and lay out in a ovenproof dish. The thinner the potatoes are sliced, the more quickly they will cook. Slice the onion and sprinkle over the potatoes. Drizzle over a little Olive Oil and season to taste. Both dishes can now be placed in the preheated oven for 20 minutes. When ready, carefully undo the salmon parcel (there will be escaping steam, so please beware) and transfer the fillets to a plate along with the potatoes and seasonal veg of your choice.
The Vale Farmers' Market Food Court will once again be one of the main attractions at the Vale of Glamorgan Show this year, on Wednesday 10th August 2016. This has proved to be one of the stand out events over the last two years, and goes from strength to strength every year.
All exhibitors must be from within Wales, and priority will be given to local producers and members of The Vale of Glamorgan Farmers’ Market. The Food court will be arranged around three sides with only one entrance/exit and a central space for people to sit and enjoy their food, and with a childrens play area in the centre. Once again we will be having cooked food stalls where the public can come and buy their lunch, and enjoy truly local produce. The cooked food stalls are restricted to 6 with 1 ice cream seller and 1 tea/coffee. Priority will be given to Vale of Glamorgan Primary producers, while ensuring a good range of foods.
Those selling alcohol must have a personal licence, the Food Court itself will not be licensed so alcohol for sale is for consumption off the show field only. No alcohol can be sold by the glass.
If you would like to be part of this great event, please download an expression of interest form from the link below and return asap.
Thanks to Illtud, one of our farmers' market shoppers for sharing his scotch egg recipe with us.
Scotch eggs could well be a staple of your food intake for the week, part of your children’s lunchbox, in your fridge to snack on between meals, but have you ever thought about making them yourself. Tair Onnen resident Illtud Dafydd explains his Scotch Egg recipe, using only produce bought from our Cowbridge Farmer’s Market.
I’ve been making scotch eggs for a couple of years now, I was living in France and believe it or not the Scottish delicacy could not be found anywhere in a small town of no more than 20,000 people in the centre of France, so I went ahead to make a batch. My recipe hasn’t changed at all since those days but the produce I’ve used since there has evolved from the marché near Clermont-Ferrand to Cowbridge’s farmers market. First up I bought 480 grams of pork sausage meat from Caermynydd, the Penuwch prodcuer are always a reliable source of high quality, delicious pork produce that are often found at vale markets as well as other markets across Wales. You could by a pack of sausages but I find buying sausage meat in one pack is easier to prepare with, which I’ll come to later. Buying half a dozen pullet eggs from Tyncala was the next stop at £1.50 for six which would end up making twelve scotch eggs. You can, as I have in the past experimented with duck eggs as well as hen eggs, the duck eggs have a richer texture which gives the Scotch Egg a richer texture.
Start with hard boiling the eggs, I personally prefer half-boiled, with the hope that the yolk is still a bit runny for consumption, free range eggs take longer to boil than indoor bread hen eggs. Once the eggs have cooled peel the shell and discard, put the eggs to one side after cutting the six in half so you have 12. The bread I used for breadcrumbs was a frozen loaf from the market a few weeks back, after defrosting I whizzed them with a food processer. Cover a pastry board with plain flour, the more the merrier so the sausage meat doesn’t stick to the board nor your hands. Flour a rolling pin and roll the sausage meat out flat with a thickness of no more than 2cm. You can always keep your meat thicker if that’s what you prefer, but the scotch eggs will take longer to cook through and will be denser when eating.Place each half an egg with around 1cm of radius of meat left around it then wrap the egg totally with sausage meat, repeat this 12 times making sure to keep adding flour to the sausage meat and your palms so they do not stick.Whisk an egg in a bowl, then one by one dunk the bare Scotch egg in the whisked egg before covering it with bread crumbs, repeat this for each scotch egg. Cover a baking tray with flour and cook the scotch eggs at a heat of 180C four an hour. Once the bread crumbs have browned and crisped, leave on a cooling tray to cool. They are best eaten fresh because of the crispiness of the breadcrust but keep chilled in the fridge otherwise.
On the whole each scotch egg cost 64p and they didn’t take more than a couple of hours to prepare and bake, which made for a quite a productive and tasty afternoon!