Kings Norton Farmers Market

We regularly get asked what you have to do to get a stall at the market - so here is a quick guide!

If you’re interested the first thing to do is to read the market rules, and make sure that you fulfil them.  We’re interested in new stall ideas that will help improve the range of produce on offer - we usually won’t consider a stall that reproduces something allready on offer, but if in doubt contact us… or better yet, come to the market and have a chat.

We also prefer stalls that can be there all year round - so that our shoppers can rely on their favourite produce being available when they shop.  Clearly this doesn’t apply to all produce, we respect seasonality, so if you can only be there for three months because that is when your produce is available then that is fine.

You need to have basic food hygeine certification, appropriate insurance, and the person who sells the produce needs to be involved directly in production.

Note - we’re a food market!  If you want to sell crafts please contact Saint Nicolas Place, who run bi-annual craft fairs and who also sell crafts through their shop.

For our September 12th Market eleven of our producers have decided to take part in offering you a truly fantastic autumn deal - a meal for two for just £10 (£12.50 with wine). With a main course, a side dish, a choice of dessert or starter, and drink - all sold to you direct from the people who have made and grown them - we think this is a brilliant way to try new stuff. Or just to save yourselves a few pennies (actually several pounds).

As before, simply come to our offer stall, have a look at the menu, and if you like what you see buy a set of tokens. You then take the tokens to the stallholders and exchange them for the dishes.

So what’s on the menu?

Starter (remember you can choose a starter or a dessert)

Any variety of soup - The Soupery
Antipasta - Squ!sito Deli

Main Course

Lamb steaks - Hilltop Farm
Stuffed turkey roll - Turkey Talk
Two trout - Robbies Fish

Side Orders

Mixed vegetables - Manor Farm
Any flavoured bread - Boulangerie Valentin

Desserts (remember you can choose a starter or a dessert)

A punnet of raspberries - Augernik Fruit Farm
Tiramisu - Squ!sito Deli

Drinks

Apple juice (75cl) - Harvest of Arden
Two Speciality Beers - Tunnel Brewery
Penny Red or Long Acre White Wine - Halfpenny Green Vineyard

Remember that this offer is limited, once we’ve sold out we’ve sold out!

This is not just any offer - this is a Farmers’ Market Offer!

We’re looking forward to another great market this Saturday.  Summer is with us - we’ve got heavy rain, we didn’t do as well at Wimbledon as we hoped, and we’re about to suffer at the hands of the Australians… but we do have delicious strawberrys to make us feel happy!

This Saturday is also the Kings Norton Festival, so when you’ve shopped your heart out why not pop along to Saint Nicolas Place (or the Saracen’s Head if you prefer) and have a look?  Lots of fun activities for all the family!

Birthday cake in 2007

It’s now four years since the market reopened - and 393 years since the original market got its charter.  

We’re still keen on providing you with the best local food - so come along, listen to the music, and enjoy what’s sure to be another excellent market.

Our birthday market opens at 9am on Saturday 13th June…

Catherine at Sweet Stuff Slow

If, like me, you’re addicted to Lemon Posset (courtesy of Catherine of  Sweet Stuff Slow) then you may be wondering what you can do with the little ramekins that you get.  Well you could recycle them - or you could try out this recipe that I pocked up a few years ago in California.

About 120ml double cream
1 1/2 tsp lemon zest
120g cheese – grated (how about trying one of Lightwood Farm’s wonderful cheeses?)
4 eggs from Offchurch Poultry
2 tbsp chopped fresh parsley
Salt and pepper to taste

Heat your oven to 160 degrees centigrade. Liberally butter 4 of the ramekins (make sure you’ve eaten the dessert first, although it seems unlikely any would have survived this long). Pour 1 tbsp cream into each ramekin, and sprinkle lemon zest equally into each dish.  Now put the evenly divided cheese over the lemon and cream, and gently break egg into each one.  Add salt & pepper.
Pour 1 Tbsp cream over each egg and scatter parsley on top to garnish.

Bake in the centre of the oven for 12 minutes or until the eggs have just set.

Thanks to the Inn at Occidental for this recipe.