Welcome to Lewes Food Market

In celebration of cabbage – nutritious, versatile & really good value


Images & recipes by Daphne Lambert

Cabbages have been an integral part of our food culture for over 2,000 years.  Coleworts, the wild form of cabbage, were first used as food in prehistoric times. The ancient Greeks cultivated the wild cabbage and developed several varieties as did the Romans who probably introduced the cultivars to Britain. Early cabbage was a more loose leaf variety. The full bodied head was developed during the middle ages. Cabbage became an important  staple food, especially for the poor, who relied on it stored whole, pickled or dried during the lean winter months.
 
Many countries have incorporated cabbage into their cuisine. The Japanese include cabbage in their pickled vegetables - tsukemono - and the Koreans make kimchi with napa cabbage or savoy cabbage. In Russia cabbage is used to make borscht and the Irish combine cabbage and potato to make colcannon. In Germany it has long been fermented to make sauerkraut and in Poland cabbage leaves are stuffed to make the classic golabki.  Collards (non heading cabbage) were one of the vegetables used in 'soul food' the cuisine developed by the African slaves in the American south.
 
Cabbages have many healing properties. Like all vegetables from the brassicae genus; kale, Brussel sprouts, turnip and cauliflower,   cabbage contains sulfur compounds which are linked with protection against cancer as they bind carcinogens and activate detoxification compounds.   Sauerkraut, naturally fermented cabbage, is one of the most beneficial ways to eat cabbage the fermentation process enhances anti-oxidants and both the pre & pro-biotics  in sauerkruat support intestinal health.  Cruciferous vegetables including cabbage contain goitrogens which inhibit the formation of thyroid hormones. This is not a problem in healthy people but could be a problem for people who have a thyroid condition or those taking thyroid medication.

 

Recipes

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We've reached the Grand Final!

   Lewes Food Market are delighted to be Grand Finalists in the Sussex Food & Drinks Awards 2017!  

Thank you to everyone who voted for us, your support is amazing.

 

Fresh, artisan breads - every Friday

 

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Flint Owl Bakery breads are handcrafted and baked in small batch sizes using high quality, organic ingredients.

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Photograph by Jazmin van Breda

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Fresh, local fruits - every Friday

 

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Delicious apples from Greenway Fruit Farm.

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Photograph by Jazmin van Breda

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Fresh, locally made dishes to take home - every Friday

 

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Kabak: Lewes-based catering outfit specialising in dishes inspired by Middle Eastern and North African cooking.

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Our stallholders can proudly tell you where and how their foods were farmed or processed as well as give you cooking advice and recipes.

 

Lewes Food Market offers an abundance of high quality food brought from local producers. You'll find a wide range of competitively priced, fresh produce so you can do your weekly shopping at the market.

 

By shopping at Lewes Food Market, you’re helping to maintain the viability of our local producers and so sustaining and protecting our local food supplies. 

 

You’re also using fewer food miles so you are helping to protect the environment. Shopping regularly at Lewes Food Market is fun and relaxing – just the place to meet up with old friends and make some new ones.

 

 

photos

 

 

Lewes Food Market is the result of a partnership between Transition Town Lewes,

the Lewes Town Partnership and Lewes District Council.

 

Photographs copyright Edward Reeves and Julia Waterlow

 

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