You get to know your growers at the market, and that matters when you care about the quality of your food. We are fortunate to have a few very capable and dedicated people willing to work hands on and get those vegetables to you. Its hard work, in all weather, but its a great lifestyle, and with customers support a profitable one to ensure their continued viability in a industrially high tech orientated industry. Buy from the people you can trust and reap the healthy diet benefits when you do. These are the farmers of food.

Grown are Melissa and Cam from Sefton the hardest working couple you are likely to meet. They have been long time original stallholders at Ohoka Market. With over 50 different crops grown year round they have fed many over the years with their superb quality honest seasonal vegetables. Always with something seasonal and always with abundance. Grown are one of the few small but larger scale growers in the region who also front their stall at the markets on Friday and Amberley on Saturday. As they say, Grown by them for you. Find apples and pears in season from Melissa’s family orchard in Motueka.

Seasonal vegetables by Grown

Matt is the markets main stay for beautiful, strong flavoursome garlic grown on his Rangiora property. Normally depending upon the season, this is available from Show Day November. Matt has been a much visited stallholder by customers who appreciate good quality garlic, at Ohoka Market for many years and for those who don’t know he moonlights as Manager of the equally impressive South City Market on Sundays.

From The Pocket garden arose a certified organic food farm of sorts and now with a beyond Organic status, and despite the frosty pockets that linger in these parts of Ohoka alot of veges are grown and a tunnel house of tomatoes are sown every Spring providing abundant fruits for market customers in Summer season.

There is something about the heirloom tomato which makes it immensely popular in summer at Ohoka Market. Maybe its the man who grows it maybe its just the superb taste and texture of the big, firm, richly red Tomato which goes as the Capri or just the organic tomato grown in a real frost pocket at Ohoka. Grown over summer season in good heavy Ohoka soil under cover, and ready for customers anytime from late Dec through to end of March. Find these fantastic fruits of summer at the Frost Pocket site summer season only.

Ollie, Penny and Isaak are the driving force behind one of Christchurch’s and Canterbury’s few organic vegetable farms. From their farm land in south Christchurch, they do several markets but the Waimakariri being short on organics makes us super special. They grow an impressive range of vegetables for all seasons and stock their vegetable boxes all year around for those who appreciate the benefits of eating certified organic. These guys are committed to establishing strong relationships with their customers which is pretty easy to do when the quality of their produce speaks for itself.

Mike is the man you find at the market with his Fernside Microgreens. Long time stallholder at Ohoka, doing great things in his climate controlled facility in Fernside alongside his partner Hayley. They grow a wide range of the most nutritionally, super rich in nutrients sprouted microgreens of all kinds; broccoli, pea, radish, sunflower, red kale, bok choy and lovely little edible flowers over summer. A wonderful enterprise produced locally - super fresh and highly sought after.

Louise and Gordon are the proud owners and operators of a Waipara hinterland award winning Olive grove called Two Old Soldiers. Their 2026 harvest EVOO was recognised with a Silver at the 2026 Olives NZ Awards in October 2026. Their olive varieties from 1500 trees are Israel, Spain, Italy & France and include Barnea, Frantoio, Leccino, Manzanilla, Picaul, Picholene and Uovo. Good quality Olive Oil is affordable, locally grown and and an exquisite culinary addition to your own kitchen available at Amberley market too.

Jackie says Olive Oil is the way nature intended, which is why you can find the best quality in hinterland North Canterbury in a bottle of her oils. With three blends to choose: Tuscan Blend, Barnea and Grove Blend - you won’t be disappointed. Great dipping, splashing or quaffing. You can also BYO bottles and Jackie will happily refill your supply weekly.

One of George Orwells regrets was he never planted a walnut. Walnuts grow into very old age and live longer than most of the people who may ever plant one. Yet in a lifetime you can expect a wonderful shade giving tree of strength, but most of all its the nuts in their shells which store well over winter that provide great sustenance for any grower. Liz from the southern side of Christchurch planted such an orchard and today we have her shelled walnuts much of the year. Sold in big bags or small, fresh as.

Simon has made it his mission to grow Blue and White Oyster Mushrooms. Find his selection of trays of superb quality this season.

PNP Farms sells quality beef products to customers from their five Canterbury farms, one being in Rangiora. They offer a wide range of meats and you can find these in their chilled mobile market truck over summer and on site in winter.

Ciao from Sonia and Raimondo the energetic hardworking couple hailing from the picturesque Ligurian region of Italy who joined the market around 2023. They share their love of delicious food with us and what a range of delights they offer. From their baked fococcia to devine dougnuts and fresh as tiramisu buns, brunch, take home, come and enjoy a slice of Italy.

Renee is the natural and sustainable cake maker on Fridays proving that small is superior with her baking up of gluten free, vegan, dairy free cakes and pastry pies using Spelt flour. In other words you can expect quality whole ingredients in her pies like the Classic Apple or Spicy Apple, Pear & Apple, Beetroot, Pear & Apple, Feijoa & Apple.Pumpkin Pie topped w/ Honey Toasted Seeds‍ and she will bake you a cake for your special occasion. Find her on Fridays. ‍

Since their first market with Ohoka a long time back after the Christchurch earthquake and needing to get back into business , Craig the long time owner and baker of Bakehouse Pies located in wrecked parts of the city, took a new name Hoperiver and transformed a thriving little industry into a market success. Found at most good Farmers markets with his selection of pies assisted by his talented staff. and Nikki the familiar face behind the pies at Ohoka. So how lucky are we to have him here in the Waimakariri! What’s your favourite pie? Glenhope Station was once the playground for a young Mike Minehan a farm that bordered the Hope and Waiau rivers. The legend lives on in a pie.

There are cake makers and then is Clyde with his business Prickly Pear. If you have not yet sampled one of his creations then you have not experienced what such talent can do with wonderful ingredients. Overly qualified for the job, but Clyde puts all his passion into making heavenly sweet things for us. He also makes great cakes for special events, and is the two seasons running winner of the Cake Cakes Competition. Find his delights all year round.

He is a difficult man to beat when it comes to cakes! Clyde has create something totally awesome and heavenly to eat every year for the Markets Great Cake Competition - a winner every time.

Paige’s baking business is likely to become a North Canterbury institution, renknowned for her simple, honest, old fashioned, classic and traditional style of baking available at her market stall in Ohoka as well as in her hometown’s market at Amberley. A fourth generation baker with Chatham Island roots, must make for some of that success she shares with her customers every Friday. Expert cake maker of which you can order.

One of Paiges Cakes which deserves an award of it’s own - delightful eating too. She bakes to order!

Annabel has been a long time stallholder at Ohoka baking from her Hororata farm kitchen making the trip every Friday morning rain, sleet and snow. Although she could be fond of skiing when the chance is there, she is dedicated to ensuring her customers remain the loyal bunch they are, dedicated to her homestyle baking sweet and savoury. Her own recipe called Pa’s Dressing is also a favourite. Great eating for lazy bakers.

Annabel

The Eastern end of the Mediterranean Sea is long way from Ohoka but Hany is the Chocolataire of the market who has brought his skills close to customers who really appreciate good quality made chocolate treats. Devine and beautiful. Splash out.

Salted Caramel & Pecan, Cardamon Coffee, Mi Amor, Hazelnut Praline, Matcha & Honey … dark, milk or white. What to choose! Great as gifts if you dare.

Julia was one of the earliest artisans to join the market at Ohoka, and with her new business idea has established herself and Make it Raw as a little business success story. Dedicated to sharing her passion for plant based organic foods, convenient and delicious snacks and made to order sweet tarts, chocolates, granola and crackers she has created a dedicated following by those who appreciate gluten free, plant based and organic ingredients made with love. Winsome her mum is the lady behind the scene and front of house.

Jeremy, his sister Liz and Dad front the market with their breads that they have toiled away on in the little hours of Friday morning.

Jeremy Master Baker has a 40 or so year old French starter which is what makes his sourdoughs as infamous as delectable and as sour as you have come to expect them. So many variations on a theme this baker has to be the baker for Sourdough. Also of immense popularity is the range of sweet pastry baked goods that customers line up for regularly. Be patient, fresh from the oven, sometimes late - the bread does arrive every Friday and has done so for a long time. Best for Rye too, - that’s official!

Vics is the creation of Graham the breadmonger, whom for several years now along with his bakers and Curtis the man at the market, have made his breads one of the essentials. A good ferment matters and so does flexibility. His 1999 institution in Victoria Street Christchurch was one of the many cafes hit hard after the Christchurch earthquake and quick on their feet they joined the market. Well deserved accolades for the Ciabatta, the special Spelt and of course the French Bagette amongst others. If you are new to the scene, grab an extra loaf or great coffee at his iconic cafe in the CBD one day other than a Friday morning!

Grizzly joined the market a few years ago and have become our third baker to enjoy the support of a large customer base. Bread it seems can come in many shapes and forms and flavours and there is often only just enough to go around on a Friday morning.

Grizzly are what you may call a success story for the little guys. Starting out as a passion in 2013, Sam and Sara driven by a desire to make great bread began small, and now employ about 20 bakers who have managed to maintain a superb range of quality baking. And what a range it is! From flat breads, to ryes, to croissants, rich and decadent and flakey and doughy, sweet and savoury. You can find their baking at most markets, but they are super special out here in Ohoka, feeding most of the Waimakariri with the best.

Hand rolled, kettle boiled, New York Style Bagels plain or filled, that’s what Megan does for her customers every Friday morning. Megan has been working the Christchurch artisan food scene for a while now, juggling family and a small business has proved to be a great success especially for her customers who love the classic Holy Bagel for brunch.

Yes that heart is found in the small seasonal food farmers, and you find the best of them at Farmers Markets. It’s not easy competing amidst the big scale mono industrial food production happening all round us. But from the popularity of the small guys, who usually have small blocks of land to grow and work on, are able to supply the demand for honest and favourite kinds of fruit, berry and vege without a dependence upon sprays and high tech, and high costs - this is what productive land produces and what enjoyable hard work can produce. Buy from the grower direct.

Paul and Arie usually turn up with loads of plums, some boysenberries, raspberries and strawberries anytime from December through summer. The couple are hard workers, with their shop on Tram Road and large fruit orchard, they are kept busy pruning and keeping the birds away from the fantastic range of fruits that customers are eager to get over summer. One of the few remaining working orchards in the region makes these guys super special.

We all love Avo’s and fortunately we have never adopted one of the sillier rules of back in the day Farmers Market etiquette; when one was supposed to support only those who grew their produce within a certain radius of the market! Imagine the torture! Regional fruits are essential - which is why you find these fruits either at Untamed Earth Organic, or local folks who just happen to have a family orchard up north. We are lucky.

This is a good example of entrepreneurship - supplying markets with superb quality fruit from up North. Gisborne Oranges make popular friends in season. Super sweet and juicy.

Nothing or little else could herald Spring than Asparagus. Grown by other vege growers at the market but the Broadfield kind of is a seasonal kind. A cold climate delight, fingers of green or white or red and crisp and asparagus like! We have Linda and her man Matthew doing the hard labour, its a back braking job so any assistance sounds like a great idea! Linda offers her asparagus in generous bunches of skinnies and fatties and with all good intentions is a seasonal stallholder so enjoy whilst you can. Find Linda’s asparagus anytime from October.

From the plains of West Melton come the juicy sweet strawberries that are Huaroa from October through to May. A family operated hydroponic business that is a regular at the market over summer season.

Craig does the market and Christine does the shop in Rangiora. North Canterbury Fish Supply is a fishmongers heaven, where a a wide selection of fresh off the boat New Zealand caught fish is filleted and sold for good eating. Salmon, Moki, Gurnard, Salmon, Tuna, mussels, smoked and not, seasonal whitebait, patties and more. Supply is subject to the season and also the quote system that makes a year round supply a challenge. Get it fresh.

Buzzy Bizz Apiaries has been providing honey to Ohoka customers for some years now, Wade and Lisa are the local beekeepers who specialize in Manuka Honey, Clover Honey and Beech Honey. They also make other products with our beautiful wax. Raw honey and bee pollen too.

Japanese cuisine by Yoshi makes for a great brunch. The steamed buns and gyoza are favourites. Great prices, fantastic authentic flavours and ingredients too. 楽しむ Tanoshimu

Krissi and her man are regular ready to eat goers on Fridays. You can find them and their faithful four legged friend serving up traditional German Bratwhurst. Krissi is the real deal being East German herself, so enjoy the authentic for brunch. It’s a favourite.

Adam has been around for a while now with his Lucky Pig brunch. Great whitebait and the bacon is a favourite too. Loves a banter does Adam, so don’t expect to leave with out some good morning cheer to fuel you for the rest of the day. His cheese toasties and summer lemonade also make him quite the celebrity.

Jacob is from Bradford but he does not shave his head, and he aims to create pizza’s that are tasty enough to end all suffering and unite the people's of the world in joy and harmony! Who doesn’t want that! He is also a master pizza maker, cooking up on site hot and ready to eat or take home, great calzone too. Check him out lads.

We welcome to the market Edward , while our long timer Bahn Mi Baby with Sara is taking a recovery break, Edward brings the customers a morning taste of Vietnam. He taught himself Vietnamese cooking from the ground up, from baking the bread fresh each morning to creating flavours inspired by Northern-style Hanoi food. Everything he serve’s is simple, honest, and made properly.

Light, fresh, and balanced, with lots of flavour - try for brunch.

Sue is the force behind one of the most popular and long time artisans at Ohoka and other weekend markets in the city. Along with her mum Fran they lay our the many bowls of assorted olives, stuffed and plain, blue cheese to chilli, condiments and all great tapa ingredients. The hot soup is an all round favourite. Sue harks back from the days of the Volcano the Lyttelton institution along with Lois of the original Volcano infamy, the earthquake gave Sue the market idea and the rest is her and our story.

Sue is not only great in the savoury department but also an extraordinary cake maker. Ginger Caramel Jesus was a winner for obvious reasons, and not bad eating either with a devine touch!

Barb’s plant based salads are a summer season thing and hark back to memories of Moosewood, Mainstreet and even the Dux de Lux Salad bar of the early 90’s when food back then was a more natural thing. With a vege grower in her garden her salads are seasonal and ingredients organic or beyond, only the best and nothing nasty with healthy and tasty eating the objective. Find reliably good recipes, all vego, and most gluten free and some wholesome baking too from the favourites in the Organic Food House era; Tahini bar and classics like Moosewood slice, and Ottolenghi ginger date cake. Single and family sized salads to take home. or eat at market.

Whole-earth Sultana Brown & Red Rice Curry Salad, Organic Slaw, Roasted Maple Seasonal Veges, in season salads like artichoke, raw Ruby Beets and anything else in season in garden.

Grind House under Julia’s rule dominates the coffee scene at the market all of the year. Busy markets means more staff, but you may still have to be patient. The super busy markets and especially over the festive season are backed up by Lucky Road Coffee with Max usually taking your orders. So with two coffees over peak season you have two choices. Enjoy your chilled out morning, never rush on a Friday morning at the market!

‍ ‍

Julia aka Make it Raw moonlights as the market barista too. She and her team in the cart have transformed notions of ghastly take away coffee into something worth booking a seat for. Great coffee beans from Two Ilamas, superbly made with care. The coffee cart may remind some old timers of the days when Chika of Crema Coffee use to do the coffee on Fridays, the cart continues to do the rounds and the quality is just as good too! Enjoy.

It’s a game changer. Oliver is seriously good at making Chai from the freshest of freshest ground ingredients that make this morning drink so very essential. Once you get into the habit you will be hooked. He does an iced Chai too - and you get to choose your milk option. Absolutely essential over winter season and surprisingly refreshing over summer. But don’t wrestle with Oliver Chai really does come with a warning.

Jason is the chicken whisperer of the market, and usually with a chook or lamb in tow you can find his Clarkville egg selection along with some West Coast Whitebait and even some homemade Banana Bread over summer. Jason and Julie Maree also moonlight as the Ravenswood Joes Garage operators, so catch them on their rest break on Fridays.

Emilio’s cheese is a family business and one that is serious about food. Emilio and his family came to New Zealand in 2005 and since then has been making a new life from their farm in Darfield. Longtimers at Ohoka they offer a wide selection of quality cheeses and you can find them in the little red caravan most school holidays, special markets and through Dec and January.

North Canterbury’s soulful and textural wine is found in the Silverwing range of wines that Karen and Andrew work their hearts out on. Their first vintage was released in 2010. Since 2014 they have been making unrefined, unfiltered, preservative-free wines with no additives from hand-picked organically-grown grapes. The team takes care of everything from vine to bottle. All the wines are fermented and/or matured in ceramic eggs or french barrels, stainless-steel tanks used only for settling/bottling purposes. Keep an eye on the market newsletter for Silverwing attendance dates. They do the special markets too.

In October 2023, a new family embraced the opportunity to continue the outstanding tradition and excellence that Sovrano Limoncello has upheld for over 15 years by joining the market over summer season. With the original recipes and comprehensive training completed, they offer customers an exceptional product and an assorted range of liquers to make your Friday night something special.

Freshly pressed juices at the Make it Raw site are a favourite for those who seek a morning elixir or just a juice. Winsome will do whatever you request with whats on offer fruit wise. You can also get the immunity shot for good health too. A summer favourite.

David is the man behind the Eden Orchard Juice site and the story behind the juice in the bottle is a good one. From 2017 the owners processed 3,000,000 kilograms of cherries that would have ended up in landfills or on local orchards. Today they operate a juice factory supplied by 17 major cherry producers in New Zealand, and sell that juice directly to you when David is on site throughout the year.

Andrew is one half of the enthusiasm behind the very popular gelato site on Fridays over summer. Susanna with family in tow make up the rest which is no small undertaking when the queue is long. Wonderful range of quality ice-creams served with the best of company. We love em.

Special markets like Show Day, Good Friday and Matariki usually fall on public holidays giving everyone a chance to get to the market and enjoy what others do on a weekly basis. They also provide the stallholders with the opportunity to reach a wider customer base. We celebrate Christmas the entire month of December and invite special guests in the run up to Christmas and this year the final market in on a Wed Dec 23rd . Everyone gets into the Christmas spirit, so expect traditional, classic and different cultures take on Christmas - and expect all the seasonal fruits of the berry season too.

Natalia has travelled far to reach Kaiapoi and deserves attention for the East European style breads she bakes up, for her own business and her site at the market on those special days. Look our for Artisan crunch over summer festive season.

She calls herself Sassy or someone did, it stuck, and so does Michelle’s salt selection. Infused with the delectable and culinary, with a love of Truffle and the oils all good cooks should know about, find Michelle at the special markets and she will sure to delight.

A Kaiapoi gem. Dee is a pro when it comes to making cakes, her skill set speaks for itself in everything she makes. Known to host cake decorating classes too, catch her at the Special Markets over festive times and enjoy her sweet as creations.

Hannah is serious about her Brownies and with tenacity and dedication she has created a little business with a classic, turning it into a Kiwi like Institution. She ain’t no girl guide with her seriously sweet chocolate recipe on offer at the market for the past decade or so, fantastically rich & varied selection. And, she shares her secret in a package too. Eat and enjoy.

Cath and Marg - stalwarts behind a long standing Waimakariri charitable initiative of their own making-Charity Jams. With surplus fruits and veges, and a team of helpers they make up batches of seasonal jams and conserves which are popular over summer, great value, and goes to great causes in the region.