Market manager Kardien Gerbrands - aka Gerb - talks about what's going on at Swindon's farmers' markets.

HAPPY New year! May I start by firstly apologising for the fact I missed last week’s column and secondly for the fact there were only eight stalls at the outlet farmers’ market last Sunday.

This Sunday sees things returning to something approaching normality, with Pippin Doughnuts, Glastonbury Dairies, Paget’s vegetables, Vowley farm meats, Vineyard Pottery, Lovett Pies and Mrs Allison’s Cupcakes all back and raring to go, joining Hinton Marsh Farm, Neustift Goat Dairy, the Old Farmhouse Bakery, Wiltshire Chilli Farm, Sufi Spice, Falafel Magic and Newtown Wines and Ciders.

Obviously there are still a number of absences; for those who stand at markets and events throughout the year and who are running small businesses, January is the most sensible time to take a break. But there will be a fine choice available on Sunday.

One of the predicted top food trends this year is ‘simple and natural’, and where better to find the raw ingredients you need than at the farmers’ market?

This trend is all about natural food products and food pairings that provide flavours and textures that quite simply taste of nature.

The growth in popularity of “naked food” is driven by a backlash to artificial and synthetic additives, which have been replaced with real natural, fresh flavours and texture. And it’s healthier too!