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Charlbury Farmers’ Market is unique because it’s held only four times a year. In March Jo Thoenes will catch up with two of the organisers, Nick Potter, who sells eggs, and Geoff Burroughs, who keeps bees and sells honey, to find out what makes this open-air market on The Playing Close such a success.

Ian Paxton at the Chillies 2 U stand

Nick, from Lees Rest Farm, explains: β€œHaving the farmers’ market quarterly means that it’s a special event on a Saturday morning rather than something people take for granted. Also, it isn’t a threat to the existing shops in the town. If anything it’s complementary. We keep residents shopping in town on market days, and attract as many visitors as possible to go to the town shops as well as the market.”

Charlbury Farmers’ Market has been running for seven years, starting off under the umbrella of West Oxfordshire District Council and Charlbury Town Council. It’s now under the auspices of Thames Valley Farmers’ Market Co-operative Ltd, and attracts up to 30 stalls selling meat, vegetables, fruit, bread, local trout, eggs, honey, beer, cheeses, apple juice, preserves, plants, chillies and cakes. Most of the producers are from within 30 miles of Charlbury.

β€œThe stalls are set out on The Playing Close, a beautiful grass space surrounded by trees just a couple of minutes walk from the town centre, and on a fine day there’s a great social atmosphere,” says Nick.

Charlbury Farmers’ Market dates in 2009 are: Saturday 14 March, Saturday 13 June, Saturday 12 September and Saturday 12 December.

Recipes:

Duns Tew Brisket of Beef with Cotswold Premium Lager

Feeds 4-6
Cooking time: 2 hrs
Oven temp: Gas mark 3, 170˚C, 325˚F
Cook this in a large casserole dish or large stainless steel cooking pot with lid.Μύ

Geoff Burroughs and Halcyon Honey

Ingredients

Duns Tew Organic Beef brisket joint 1.5kg
Cotswold Premium LagerΜύ 450/500ml
1 litre organic beef stock (add 1 organic beef stock cube to 1 litre of water)
Plain flour, approx.1.5 tablespoons
Olive oil
3 medium onions, clove of garlic, bay leaf
Brown sugar, Worcestershire sauce, tomato puree
Ground black pepper & salt
Small turnips, carrots

Place 1.5kg (3lb) beef brisket joint in large bowl and pour over 450ml (3/4pt) Cotswold ale, cover and leave for 24 hours or overnight. (If you don’t have time to marinate the joint, add the ale after adding the garlic as in the paragraph below). Drain joint, reserve ale and pat dry.

Heat 15ml (1tbsp) oil in pan and braise the beef to brown all over. Transfer to a large ovenproof casserole dish or large stainless steel cooking pot with lid. Peel, slice 3 medium onions and 1 clove garlic, peeled and crushed and fry gently.Μύ Transfer to the casserole dish.Μύ Add approx.1.5 tablespoons of flour to pan and soak up remaining juices. Add the reserved marinade ale and beef stock, smooth out flour lumps and bring to the boil.Μύ Add 1 bay leaf, 15ml (1tbsp) brown sugar, 30ml (2tbsp) Worcestershire sauce, 15ml (1tbsp) tomato puree and black pepper & salt; (I use a herb salt). Pour over the brisket. Cover and cook at 170ο‚°C for 1 hour. Add to the casserole 4 small turnips, peeled and quartered (left whole if small), and 2 carrots, peeled and quartered. Baste the brisket and replace the lid.Μύ Return to the oven for another hour or until the meat is tender.

Remove the brisket and vegetables from the casserole, keep the vegetables warm and transfer the meat to a carving plate. Let it rest in a warm place for 15 mins while you cook green vegetables and potatoes. Carve the meat and serve with the cooking juices and vegetables.

Honey Fruit Cake from Oxfordshire Beekeepers Association

8 oz self raising flour
2 eggs
8 oz honey
4 oz butter
4 oz sultanas
4 oz currants
2 oz mixed peel
pinch of nutmeg and pinch of salt.

Cream the butter and honey together. Beat the eggs and add sifted flour and salt. Add the rest of the ingredients and beat lightly. If required, add a little milk. Place in a 7 inch, round cake tin and bake in a moderate oven at 180oC (350oF).