Next Market This Saturday

The next market is this Saturday, October 27th. All the usual stall holders will be there, plus we have a new producer selling homemade vegan treats, savoury and sweet, including quiches, cakes & dips. They are called The Fat Carrot and the produce high quality vegan and vegetarian food, specializing in function catering, supper events and farmers markets.

You can find out a bit more about them on their website or facebook page and then pop along on Saturday to sample some of their delicious food.

www.thefatcarrot.co.uk
Tel: 07971 413334

Cranbrook Apple Fair

The next farmers market is on October 27th which is the same day as the annual Cranbrook Apple Fair. If you are around on this day be sure to visit both!

This month, Kate from the Bake and Crafthouse has shared a delicious apple recipe with us and will also be selling these Apple and Honey Muffins at the farmers market, 9-12 in the Vestry Hall.

Apple & Honey Muffins Recipe by Kate Alsanjak

These muffins make a delicious breakfast treat and are perfect for children’s lunch boxes, the apple compote keeps them lovely and moist.

Makes around 10 muffins.

Ingredients
5 tbsp apple compote (dice up your apples and simmer over a low heat with a splash of water until you have a thick mushy sauce)
90 ml sunflower oil
2 free range eggs beaten
3 tbsp honey
1 tsp vanilla extract
100g golden caster sugar
200g wholewheat plain flour (or a mixture of wholewheat & white plain flour)
3 tbsp rolled oats
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp cinnamon
2 tbsp sultanas
2 tbsp chopped pecans (optional)
Mixed seeds (pumpkin, sunflower, sesame) for the topping

Method
1) Preheat the oven to 180 degrees Celsius (350 Fahrenheit) and line a muffin tray with paper muffin cases.
2) In a bowl mix together the wet ingredients (apple, sunflower oil, eggs, honey, vanilla ext.) and sugar until well blended.
3) In a separate larger bowl sift the flour, baking powder, bicarbonate of soda and cinnamon and stir in the oats.
4) Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined, the mixture will be quite lumpy.
5) Add the sultanas and nuts in the last few stirs. Be careful not to over mix.
6) Spoon the mixture into muffin cases, filling 3/4 of the way up
7) Sprinkle the tops with the seed mix and bake for 20-25 minutes, the tops should spring back easily when lightly pressed, if not cook for a couple of minutes more and check again.

Fresh Fish at the October Market

Each market Botterells bring fresh fish from nearby Rye Harbour and as winter closes in it's the perfect time to try some new recipes.

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 and for fish, Dover sole, turbot and halibut are rightly considered the very finest eating by cooks and chefs. But also this month why not try some of the lower cost alternatives as many are at their best. Brill is a real discovery if you haven’t tried it before – a firm white flesh full of clean flavour that only needs simple cooking. Or opt for healthy mackerel and herring, full of valuable Omega 3 fish oils.