Saturday 25th February
Veg, fruit, meat, fish, eggs, cheese, gluten free, vegan, butter, raw milk, bread, store cupboard refills (herbs, tea, flour, rice, nuts, oil etc), eco cleaning refills, salads, cakes, pastries, preserves, lunch, coffee & food bank collection.
Guest stalls this week
NEW STALL Guest lunch – The Street Pig BBQ Applewood smoked pork ribs with a celeriac slaw (full pig); Moroccan pork and lamb meatballs with a lemon and herb couscous salad and toasted pitta bread (half pig); Halloumi in a brioche bun with a lemon mayo mixed with spinach, tomato and cucumber (no pig).
Gluten free – Owl Kitchen
Cheese – Brindisa’s Cheese Cave
Preserves – Christine’s Creative All Sorts
Potato chits – Patchwork Farm stall
Weekly stalls – courtyard site
Did you know The Store Cupboard is also the new home for Gipsy Hill Herbs hand blended organic herbal teas and salts? We also have some very beautiful and practical toughened glass tea infusers that are perfect for brewing a herbal cuppa. And finally, don’t forget that we are now open from 11am to 4pm every Friday.”
Lunch – Return to Shashamane She’s back! Emilia says “Here is my menu for this Saturday: Salads & sauces – chickpea salad with wakame seaweed; kidney beans with cardamom seeds and fresh tarragon; butter beans toasted with seeds and herbs; Mexican cabbage salad with herbs, chillies and onion; polenta chips with rosemary; coriander chimmichurri sauce; quinoa salad with linseed , basil and pommegranates. Hot – Winter Cabbage stew; butter beans puree; Spicy sauce with cayenne pepper; Lentil tikka masala stew.”
Bread & patisserie – Claude’s Boulangerie and Patisserie Bread & pastries, made in SE London. See Tricia on the stall.
Weekly stalls – Antenna Cafe site
Lunch – Comfort & Joy Hot tasty wraps, salads and those famous (enormous) scotch eggs.
Lunch – Meru Galettes Away this week, back next week.
Cakes – Brett & Bailey Joe says “On this weekend’s cake parade: Rhubarbra Streisand is back on tour; we’ll have apple and salted caramel cake, following its unforgivable absence last Saturday; plus double carrot cake; chocolate Guinness cake; and a rich and fragrant baked white chocolate and passion fruit cheesecake.
Brambletye – Stein says “We will be pruning every Wednesday until spring with a large group, if anyone is interested to come and learn and experience the outdoor life please contact us. Have a good weekend.”
Brockmans – Jason says “Treats all round this week. New fields of broccoli and cauliflowers have opened up and I have got cylindrica beetroot as well. Please look out for red peppers, courgettes and aubergines.
Also – lemons, Cox and Gala apple, leeks, chard (limited), squash, purple sprouting broccoli, savoy, jan king, red and white cabbages, parsnips, spinach (limited), rainbow and regular carrots, 3 varieties of potato, onions, blood oranges, sweet potatoes, eggs and much more.”
Meat – Gill Wing Farm This week Andrew is bringing us “chicken, inc breast drums and thighs, duck, rabbit, beef, lamb, pork, sausages & chops.” Andrew butchers much of the meat himself – find him on the stall most weeks.
Raw milk, butter & other dairy – Hook & Son Organically produced in Kent, unprocessed in any
Locally made art & crafts – Handmade Palace They’re back!
Cafe – our friends at Antenna Cafe
Crystal Palace Transition Town Choir Meets every Wednesday at the Paxton Centre. All voices welcome.
The Foodbank – collection point at the market every week. Latest drop off (Tuesday 10 January) 16.2 kilos. Total donated so far 1230.7kg.
News From Crystal Palace – we love this local news page from our friend, journalist Jerry Green.
Save Central Hill Community – support our neighbours & find out more about the proposed demolition of the estate, and how it would everyone in the area. Also, hear about the recent awareness raising night held at Domali.
Our neighbours – Antenna Studios Music, dance, performances, practice, recording & more. Also loads of great classes and the best coffee in the Palace.
We are proud to be part of Crystal Palace Transition Town. Wondering who we are, what we do, or how you could get involved? Our blog section is a great place to start or this talk given by Joe Duggan, one of the co-chairs.