Cuisine – From market stall to summer table

There is something special about a Sunday morning at the Ōrewa Farmers’ Market. The coastal town feels relaxed, coffee cups in hand, reusable bags filling steadily with vibrant produce. It is more than a place to shop. It is where our community gathers and where the seasons truly make themselves known.

When you shop at a local farmers’ market, you begin to cook differently. Instead of planning meals around what is available on a supermarket shelf, you start with what is fresh and abundant. Right now, summer is bringing glossy eggplants, tender courgettes, sweet capsicums and ripe cherry tomatoes to the stalls. These vegetables are at their best, full of flavour and colour.

Supporting local growers is one of the simplest ways we can strengthen our community. Every purchase helps sustain small businesses, keeps money circulating locally, and reduces the distance our food travels. It also reconnects us with the people who grow what we eat. A quick conversation at a stall can inspire an entirely new meal idea.

For me, the Ōrewa Farmers Market holds even deeper meaning. It is where Sobhna’s first began as a small Sunday stall. Those early mornings were filled with tastings, conversations and feedback from locals who were curious to try something new. Some were looking for mild family friendly flavours, others wanted something with more warmth. Those interactions helped shape not only the products, but the heart behind the business. The market has always been about more than selling. It has been about connection, learning and community support. Even now, walking through the stalls continues to influence what I cook at home. Seeing what is fresh often decides the week’s menu.

Next Sunday, take your time at the market. Talk to the growers. Ask what is at its peak. Let the season guide your cooking. You may find your meals feel more vibrant and more connected to the place we call home.

This week’s recipe, a light summer chickpea, eggplant and courgette curry bowl, was inspired directly by what is currently overflowing at the market. Eggplants are firm and plentiful, courgettes are everywhere, and tomatoes add brightness and balance. When produce is this good, it does not need complicated preparation. A little seasoning and gentle cooking allow the vegetables to shine while still creating a satisfying, nourishing meal.

When courgettes and eggplant are at their best, this vibrant chickpea curry is the perfect way to enjoy them. Light yet satisfying, it’s ideal for warm evenings and works beautifully served over rice or quinoa with plenty of fresh herbs.

Chickpea, Eggplant & Courgette Curry Bowls

• 1 tablespoon rice bran oil (or your oil of choice)
• 3-4 baby eggplants, diced into bite-sized cubes
• 1 courgette, half-moon sliced
• 1 cup cherry tomatoes, halved
• 400g cooked chickpeas
• 1 tablespoon Indian Curry Paste
• 400ml coconut milk
• ½ teaspoon Garam Masala (optional)
• Salt to taste
• Cooked basmati rice or quinoa
• Fresh coriander and a squeeze of lemon to serve

Heat oil in a large pan over medium heat. Add eggplant and courgette. Cook 2-3 minutes until lightly golden and softened. (eggplant absorbs oil readily, so allow it sufficient time to colour).
Stir in the curry paste and cook 1-2 minutes, coating the vegetables evenly. Season with salt to taste.
Add cherry tomatoes and simmer gently 3-4 minutes, until just softened. 
Fold in the chickpeas, pour in the coconut milk. Simmer gently 5-7 minutes, until the sauce begins to thicken. For a lighter sauce consistency, stir in a small amount of hot water.
Remove from the heat. Sprinkle with Garam Masala and cover to retain the fresh spice aroma. Serve over warm rice or quinoa, garnished with fresh coriander and lemon.