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Dancing into September

September 5, 2019

Apples, Pumpkins, Pies, and more are rolling in at your local farmers' market. We are celebrating this new season of food this Thursday Sept  with Revel Cider from Guelph. Join us for Apple Crumble, Hard Craft Cider, Kids Crafts, Raffle Draws, and Apple Tastings, this Thursday 4-7. In most stores we are used to seeing a limited variety of produce, maybe only 5 different apples. Did you know that there are thousands of apple varieties and every time you plant a seed you will get a new variety? Ray Janssens grows about 50 different varieties of apples and having access to that diversity is one of the things we absolutely love about farmers' markets.

Back to School

Our wonderful summer student Sam is headed back to her final year of school. We are so grateful for all that she had done at the market for us this summer. From Kids Crafts, to Serving Canada Day Cake, to making sure the cooking classes run smoothly, Sam has made this years market a success. She will still be joining us for the next few Thursday markets, so if you see her, make sure to wish her all the best!

Roasted Squash Soup

Just like apples there are many more varieties of squash and pumpkins than we realize! The best thing to do is to chat with the farmers to learn about which ones work best for certain things. Our favourite thing to do with some of the larger squash, is make a delicious soup. Christine Scheer was one of our past market managers who initiated many of the great food programs that exist at the market today. Among many other roles she is also an amazing Chef! Today we are sharing one of her recipes with you from the cookbook called “Cooking with the Seasons-Recipes from the Covent Garden Outdoor Farmers’ Market” by Christine Scheer herself!

Curried Squash Soup

2 medium onions, chopped

4 cloves garlic, minced

2 carrots peeled and chopped

4 cups butternut squash (or something similar) peeled, seeded and shopped

1 1/2 tsp of curry powder

1 1/2 tsp cumin

4 cups chicken stock or vegetable stock

3 tbsp. fresh parsley chopped

Hot Sauce, if desired

  • In a large heavy saucepan sauté the onion, garlic, carrot and squash in 2 Tbsp. of stock for about 5 min

  • stir in curry and cumin and cook for an additional minute

  •  Add remaining stock and bring to a boil. Reduce the heat, cover and simmer until the vegetables are tender. Puree in a blender or food processor until smooth. Stir in chopped parsley and hot sauce if desired. Season to taste with salt and pepper.

  • Serves 4

What's on this Week?

Thursday September 5th

Vendor List-Click Here

Musician: Donald Waugh

Special Event: Revel Cider Apple Fest!-more details CLICK HERE

Saturday September 7th

Vendor List-Click Here

Musician: Caroline and Fox 10-12

Workshop: Indian Food Cooking Class with Chef Ankita Vaidya 11-12 Upstairs in the market kitchen

 

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