Saturday 25th February
Veg, fruit, meat, fish, eggs, cheese, gluten free, olive oil, olives, 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.
Congratulations to Joe Duggan, co-chair of Crystal Palace Transition Town. He’s been nominated for the WWF Earth Hour Heroes Award! The award ceremony is this coming Tuesday – we’ll keep you posted!
Want to find out more about transforming local economies from the roots up? Come along to REconomy L.I.F.T. (Local Innovation For Transitioners) from 1:30 to 6pm on Saturday 25th Feb (after your shopping in the market!) in Kennington. Karen & Laura will be speaking about the market, plus loads of other folk will be presenting about their own initiatives.
In other news, we have a new stall coming for a trial this week. Lots of you have asked for pulled pork or the like. Try The Street Pig’s smoked ribs, Moroccan pork & lamb meatballs & vegetarian option halloumi in brioche – let us know what you think.
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 Mel is making us “Carrot cake, sausage rolls, brownies, peanut butter squares, sugar free dairy free beetroot torte, vegan banana chocolate loaf, apple cake,bakewell tart, caramelised onion & extra mature cheddar mini quiche and lemon drizzle sandwich is back!”
Olive oil & more – Mar de Olivos Mar is bringing us “Olives with different dressing: chupadedos, bravas, with red pepper and sun-dried tomatoes, hot and spiced; Olive pate; Extra virgin olive oil from the new harvest just produced at the end of 2016; Artisan chocolate made with extra virgin olive oil.”
Cheese – Brindisa’s Cheese Cave Rupert says “Our cheeses this week will be: Goat – Luna Negra, ash coated raw and fresh from the Gredos mountains, Cabra del Tietar- ripened in Balham.
Sheep – Pastura with Truffles, thistle rennet silky Cañarejal and semi Curado Manchego Villarejo.
Cow – Rey Silo – buttery raw milk cheese from Asturias, Mahón – raw milk Menorcan cheese rubbed in olive oil and pimentón.”
Preserves – Creative All Sorts Christine says “I’ll be warming up the last of this chilly winter with a lovely Spiced Plum Chutney, Strawberry Red Wine Jam and the last of the Spiced Plum and Port Jam for a while. Not to mention a Pickled Kale and White Onion that will work wonders in a winter salad. It’s so moreish that one customer ate half the taster jar at my last market! For pancake day, I have Cardamom Sugar and Lavender Sugar.
Plus a supporting cast of loads of other tasty treats, including a super fruity Berry Jam for the little ones. Oh – and some Rosemary and Lemon salt. And… well, I’ll be bringing lots of things – come and have a tour around my taster jars!”
Shawls & jewellery – Anoushka Raising money for a women’s co-operative
Chocolate & Salts – Ceremonial grade Peruvian cocoa & bath salts
Handmade Palace – locally made arts and crafts
Potato chits – Patchwork Farm stall Thanks to Tim from Spa Hill Allotments.
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.
Plus! Great Taste Award-winning marmalade, and scrumptious preserves including apricot and vanilla, plum and rose, and our last two or three jars of pear and ginger. We may even bring along a couple of pots of homemade citrus curd for your Sunday morning toast. Missing this weekend’s market? Remember that the Brett & Bailey online shop is always open. See you soon!”
Brockmans – Jason says “So the prep for the new season has started in earnest. From acquiring and then transporting the first 400 of what will probably be 1000 tonnes of compost to choosing and planting the first round of seeds and repairing machinery. We have planted a lot in recent weeks/months to help fill the inevitable and often called “hungry” gap. The field crops are coming to an end and what is left will then bolt (go to seed) and so there is a gap between the old crop and the new. Fortunately we have the multi-span and nine (unheated) poly-tunnels to keep us going.”
Meat – Gill Wing Farm This week Andrew is bringing us “new season wild garlic sausages, some great beef sirloin, topside, triple minced beef – all Sussex beef. Finest Pevensey marsh lamb, chicken (whole, breast, thighs & drums) lamb merguez sausages, pork sausages, and chops, chorizo,and bacon.” 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
Fish – Veasey’s Dan says “Windy windy windy as I’m sure you know! It’s calmed down now so I know a few boats are out today [Friday] and tonight with late night landings. We should expect good amounts of prime flat fish and rounds such as – Turbo, Brill, Sole, Sea Bass and maybe a few Mackerel. Along with our usual favourites, Organic Salmon, Our own Smoked Fish and fresh Shellfish.” To order call 01342 822906 or email [email protected]
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.