This Saturday at the Mart in John Street, Forfar, the Angus Farmers’ Market will introduce a new producer to their growing number of stall-holders.
Fiona Calvin from Glenshee makes delicious homemade fudge as well as savoury biscuits with cheddar, stilton and goats cheese.
Hayley, the market’s resident chef, will be cooking throughout the morning and this Saturday will include a delicious parfait starter using hot smoked salmon and also some minced lamb sliders. Hayley, who runs her own freelance chef services company called Wee Cook, would like to encourage youngsters to take part in cooking their own foods so has started her very own “Wee Cookies Club” and on Saturday she will show them how to make scones.
Thomas and Susannah Pate from South Powrie Farm will be taking orders for their fantastic Kelly Bronze Turkeys; they will also be giving a demonstration on how to carve your turkey to get the most from your festive bird.
For the children this month Sarah the face painter will be there and there is also a ‘Spot the Meerkat’ competition for the youngsters to take part in. Extra craft stalls will be attending the October market to help with ideas for Christmas presents from a wonderful range of handmade bird houses, wildlife pictures and prints to hand woven willow sculptures. There will be autumnal brambles, squashes and local potatoes which can be added to your shopping list. Puddledub Pork continue to bring first class pork products to the market and the Kirriemuir Briquette Company will be back this month bringing wood and peat briquettes using locally sourced waste wood, peat and cardboard. Customers are reminded to take along their market loyalty card that can be stamped at the market information stall and also Isabella’s’ preserves and Norma’s homemade stall. Once your card has six stamps it will be entered into a draw at the December 8 market for a prize of £150 worth of market vouchers. The market runs this Saturday from 9 a.m. to 1 p.m. There will also be a special Forfar Christmas Market on December 22.