Feijoa madness

Martinborough Manner is in the midst of feijoa madness. Only about halfway through their season, they still have weeks to go with feijoas. This weekend they will have at Hill St, Spicy feijoa sauce (fabulous on fish cakes), feijoa chutney, feijoa and ginger jam, feijoa and apricot jam and for those fresh feijoa lovers out there they will have beautiful fresh feijoas. We pick our feijoas the correct way - that is we collect those fruit that have fallen from the tree rather than pulling unripe fruit from the tree.

Strawberry diabetic jam

I've finally managed to crack it (at least in my humble opinion!!!!) - I've just made a diabetic jam that tastes good - Strawberry Jam. As this doesn't keep for very long, we would prefer to make to order. If you would like a jar, either email us (info@martinboroughmanner.co.nz) or speak to Bill on the stall. He will then bring you a jar the following week. I hope to experiment with more berry jams over the next few weeks.

VEGETABLE AND LENTIL SOUP WITH ONION MARMALADE

It's soup season, and to celebrate try this delicious vegetarian broth full of fresh herbs, zucchini and topped with sweet onion marmalade (Martinborough Manner of course!). Delicious with a dollop of Greek-style yoghurt.

ADAPTED FROM A RECIPE BY PETER GORDON

Serves 4-6

1 tbsp olive oil

1 red onion, thinly sliced

2 bay leaves

1 tbsp chopped fresh rosemary

1/2 tsp smoked paprika

150g puy lentils, rinsed

1 small leek, thinly sliced and rinsed

1 parsnip, diced

1 litre vegetable stock

1/2 head broccoli, finely chopped

2 zucchini, sliced

1 cup fresh parsley leaves

Small jar of Martinborough Manner Onion Marmalade

100g thick Greek-style yoghurt

1/2 cup fresh mint leaves, torn

1 Heat oil in a medium saucepan over medium heat.

2 Place the onions into the pan over medium heat. Add bay leaves, rosemary, paprika, lentils, leek, parsnip and stock. Bring to the boil then reduce heat and simmer, covered, for 15-20 minutes or until the lentils are just cooked. Add broccoli and zucchini. Cook for a further 2 minutes, then stir through parsley. Season with salt and pepper.

3 Remove bay leaves. Ladle soup into serving bowls. Top with onion marmalade and yoghurt; serve sprinkled with mint.