Farmers' market news with Gerb Gerbrands.

As we approach the start of spring, we will start getting seasonal stalls returning. Julian Harvard will have a selection of locally cut flowers this week, and the plant stalls selection will be expanding in the coming weeks.

It’s been a long wet and windy winter and we have been pleased that so many loyal customers have battled through the weather to ensure the markets have been busy as usual.

The Artisan Baker will be Introducing a new loaf at the Organic bread stall, it’s 100% biodynamic stoneground wholemeal sourdough which takes about 48 hours to prove!

This long process helps to get maximum digestibility. It’s a great loaf packed with nutrients and enzymes, perfect for anyone who needs to slow down on blood sugar levels such as athletes or diabetics but also can be a healthier alternative for your everyday loaf.

We have the usual great selection of hot food stalls this week with Niang’s Thai snacks, Adey’s Farm, Funky Falafels, Raclette Raclette, Studio Pasty, The Welsh cake Lady and Hinton Marsh farm all offering freshly cooked meals using local ingredients where possible.