HAVE YOUR SAY ON CRYSTAL PALACE PARK / EASTER PARADE AT THE FOOD MARKET….
HAVE YOUR SAY ON CRYSTAL PALACE PARK
The future of Crystal Palace Park – Come along & have your say! 11 – 4pm Saturday 26 March, Crystal Palace Park Information Centre near the Penge Gate entrance off Thicket Road
Saturday 26 March, 11 – 4pm! Come and have your say on Crystal Palace Park
After the success of our first two listening and sharing events in Penge and Crystal Palace, we’ll be at the Crystal Palace Park Information Centre near the Penge Gate entrance off Thicket Road with the Friends of Crystal Palace Park this Saturday. Come along and have your say and find out more on Save the Sphinxes and other projects in the park. We’d love to hear your thoughts. Thank you to everyone who has already popped by.
EASTER PARADE AT THE FOOD MARKET….
CRYSTAL PALACE FOOD MARKET bottom of Haynes Lane / top of Bedwardine Road. Saturdays 10 am to 3 pm.
Now on two sites – the normal Antenna car park site and also in the Haynes Lane market courtyard.
“Meat, vegetables, fruit, eggs, honey, bread, cakes, salads, hot foods, the Cafe Thing, coffee, tea, pastries, cheese, dairy and munch munch more.”
West Norwood Food bank collection: every week at the market. Their shopping list – which changes every so often. – can be found at
(The above is copied from an email; which mentions various links – for full links please go to the market website – Thanks)
A FOND FAREWELL…….
We bid a fond farewell to Jayne & Michael from Jacob’s Ladder Farms this week. Jayne and Michael are leaving to concentrate on farming & we wish them all the very best. Jacob’s Ladder were the very first farm to sign up to the market, and we thank them for all they’ve done for us.
From next week we welcome Andrew from Gill Wing Farm, who will be taking over the butchers stall. Andrew farms organically on the Kent/Sussex borders. Meet him on the stall from 2 April onwards.
Guest stalls this week
Paramour Pies: Dartmouth Pie
Guest lunch – Paramour Pies Cherry is making us “Seasonal Pies – Dartmouth Pie(£8, serves 1-2). Our take on a historic recipe – buttery shortcrust pastry case containing tender Romney Marsh lamb, cooked with dates and raisins to make a rich, succulent gravy and topped with dauphinoise potatoes. ‘First Signs of Spring’Pie (vegetarian) £5.00 (serves 1-2) Fresh and local wild garlic, flat leaf parsley and baby spinach in a creamy sauce with a hint of Ashmore Farmhouse cheese, topped with Nettle Gnocchi and encased in herby, flaky pastry. ‘Root and Nut’ Pie (vegan, gluten free, dairy free £3.80 serves 1) Spicy Carrot and Cobnut Kofta with Fennel ferns sit atop a filling of tasty roast Beetroot and garlic cashew cream in a polenta flower pot (all local herbs and vegetables).
Paramour Pies: ‘Root and Nut’ Pie
Paramour Pie Club Classics – Wild Boar Plait (£4 per slice or £35 whole plait) Beautiful buttery puff pastry plait filled with local Wild Boar and pickled damsons, brushed with Kentish Honey and sprinkled with Kentish hop flowers. Individual Pork Pies (dairy free £2.80) Our raised crust uses our homemade lard and Pure Kent’s sieved white flour to give it a really nutty bite. The pork pies are filled with top quality pork belly and sausage meat from Chandler and Dunn, spiced to our secret recipe and mixed with our own apple mustard. The pies are finished off with a sharp cider jelly (local cider from Little Stour Orchard). Mr McGregor’s Pies (small £3.50, large £6.50) Our most popular item, these rabbit pies are made using locally sourced rabbit (from Stour Valley Game), slow-cooked on the bone in local cider, with thyme and leeks and a seasonal apple chutney. The pies are made with our beautiful buttery shortcrust pastry, in an unusual mini loaf shape.”
Kids – facepainting with Jacqueline
Seed swap & gardening advice – Croydon Master Gardeners. (weather dependent)
Cheese – Blackwoods
Blowing Dandelion: Easter eggs
Chocolates – Blowing Dandelion Handmade chocolates, vegan truffles & easter eggs, made by Michaela.
Preserves – Creative All Sorts Christine is making “A new batch of lovely pickled radishes; apple caramel jam that will change your life; rosemary and thyme mustard; garlic jelly; lime marmalade; tomato & celery chutney; plus a supporting cast of the usual suspects.”
Wine – Wine Scouts Pedro says “On Saturday I’ll open the lovely Domaine du Cros Lo Sang del Païs from Marcillac in France. Made exclusively from the rare Mansois grape, Lo Sang del Païs is a quite supple red wine with juicy raspberry flavours underpinned by slate and gravel notes. Marcillac is a tiny obscure appellation near Clairvaux in Aveyron comprising some eight growers.”
Gluten free – Sweet Carolina This week Carolina is making “Sweet – Vanilla Easter cupcakes, carrot cake, Easter sponge, coquitos, alfajores (Easter edition), dark chocolate tartelettes, cheesecake.
Savoury – onion & red pepper quiche, spinach & feta tart, cheddar muffins.”
Brett & Bailey: Speckled egg Easter cake
Cakes – Brett & Bailey Joe says “Well, it’s all about the chocolate, isn’t it? Limber up for Easter Sunday with chocolate Guinness cake; white chocolate and passion fruit cheesecake; decadent brownies with pecans and white chocolate chunks; mint choc chip cookies; and our very special speckled egg cake, which features rich chocolate sponge sandwiched with vanilla caramel, and a generous coating of speckled duck egg blue buttercream.
What else? Sticky buns for miles; double carrot cake, apple and salted caramel cake; peanut butter bars; and the return of a couple of B&B classics – fat squares of rhubarb crumble cake with walnuts and stem ginger, and scrumptious raspberry bakewells. Finally, semlor season comes to a close this weekend! Don’t miss your final chance to pick up a couple of these Swedish-style cardamom buns filled with almond paste and a cloud of whipped cream. Not at the market this weekend? Remember that our online shop is always open.”
Lunch – Comfort & Joy
Brockmans: Winter salad
Vegetables, salad, herbs & fruit – Brambletye Fruit Farm, Brockmans & Wild Country Organics.
Local growing project – Patchwork Farm (a Crystal Palace Transition Town project).
Fish – Veasey’s Orders can be taken over email [email protected] by phone 01342 822906, via dm on twitter @fishmongersFR or even by Royal Mail.
Meat – Jacobs Ladder Farms This is Jayne & Michael’s last week at the market. From next week Andrew from Gill Wing Farm will be looking after our butchery needs. Jayne says “For our final week, our special will be 20% off fully grass fed, organic, Native Sussex beef. Ring in the changes and roast beef on Easter Sunday for a treat…sob 🙁 For us it’s not an end its the transition to something new… You will love Andy he’s fab and Tim who owns the farm also. We’ll be helping them flourish. Michael gets to focus on farming and we are looking at hosting farm visits for our lovely Crystal Palace friends in the future. We love you all, and all our fellow traders. Thank you for all your support!!!” We’ll miss you guys. Lots of love from us all. xx Join us in welcoming Andrew from Gill Wing Farm next week.
Cured meats – The Charcuterie Board
Hook Dairies: Raw milk, ghee, butter & cream
Raw milk, butter & other dairy – Hook Dairy Here’s an interview with farmer Steveabout raw milk, price wars & the Moo Man movie.
Bread (& naughty brownies) – Chas & Momo
Storecupboard refills – The Grain Grocer
Locally made art & crafts – Handmade Palace Away this week, due to the weather.
Cafe – our friends at Antenna Cafe.
Collectables market – our neighbour market Haynes Lane Market, a treasure trove of collectables.
The Foodbank – Latest drop off (Tuesday 15 Mar) – 14.9 kilos. Total so far 819 kilos.
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.
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