February Farmers’ Market Update
February 4, 2021
February 4, 2021
We know you’ve been missing the farmers’ market and the close proximity to fresh and local goods, as have we, and we were hoping to host our Indoor Farmers’ Market once again this February as we have done in previous years.
However, due to our and our vendors’ understandable concern for COVID-19, we have decided to post-pone the opening of the 2021 Farmers’ Market. (Please Note: This is in reference to the Weekly Farmers’ Market, usually Outdoors, not the Indoor Permanent Market which remains open for Business!)
The decrease in London-Middlesex’s COVID-19 case numbers is promising and we are hopeful that we can open the Indoor Farmers’ Market in March. But don’t forget! We will definitely be moving Outdoors in April, and are very excited for the fresh produce and flowers that Spring will herald and the wonderful goods crafted with love by our many talented vendors.
Stay tuned for our weekly newsletters, all the info on what we’re up to as we plan for the year, and your regular dose of vegetable love.
Thank you all for your patience, and we hope to see you again soon. ♥️
A few of the vendors who were hoping to join our Farmers’ Market in February are still offering their goods to you! Here’s how to contact them and place an order. Hopefully we’ll be able to see their familiar faces soon.
Greystead Gardens: You can support their farm by visiting their website where you can view a current list of available produce and place an order! If you have any questions, you are welcome to contact them by email at firstname.lastname@example.org or by phone at 519-872-6096.
Pillitteri Estates Winery: Head to their website for all things wine and get it delivered straight to you!
The Den Besten Rainbow Trout Farm: You can purchase smoked trout and much more for curbside pickup or local delivery (dependent on location) by heading to their website, or sending them an email at email@example.com , or a call at 519-875-2782. Their home address hours are Mon to Fri 9-6 at 244 Concession Road #11 Langton.
La Houlette de Vie (Seth’s Bread): Missing Seth’s Bread? You can contact Seth through email at firstname.lastname@example.org or by phone at 519-319-3517.
A number of our tenants here at the Indoor Market offer online shopping, delivery or curbside pick up!
Welcome to “What’s That Veg? Wednesday!” 🌶🍠🧅🍅🥕🥦
In an effort to share valuable food knowledge, every week we’ll be featuring one seasonal vegetable and sharing some interesting and hopefully useful information about it! We’ll be doing these every Wednesday and adding them to our Thursday Newsletters. Let’s bridge the gap between us and our food!
Today we’re talking turnips! Turnips are a root vegetable and a dual purpose plant, meaning we can eat both the leaves and the root! The leaves are used for greens and can be steamed and served, and the root can be cooked similar to beets and potatoes. No food waste? YES, please 🌏
Turnips taste somewhere between a cabbage and a radish (in my opinion) and a simple scrub will have them ready to cook with. You may have to peel the skins of larger, more mature turnips.
These turnips pictured were grown by our very own Greystead Gardens. The most common variety of turnip is white with a purple-ish top but they can be completely white, all purple, more red, etc.! Choose turnips that are about the size of tennis balls and are firm and smooth, but always, always ask your farmer for the best option!👩🌾
Turnips can be available all year, depending on a farmer’s growing season, but are usually found in the Spring and Fall so keep an eye out for fresh options!!
True or False: “Rutabaga” and “Turnip” are two words referring to the same vegetable.
Answer: False! It’s a widely held misconception, but a rutabaga and a turnip are two different vegetables. Rutabagas are larger and a more yellow/brown colour with a thicker skin 👩🌾♥️
Now for the fun part! “Turnip” in your kitchen and try cooking this lovely veg! Ideas below taken from Taste of Home.
For sautéed turnips: Chop up your turnips into 1″ cubes and cook them in a pan with olive oil, salt and pepper. Don’t forget about the tops, too. Add the turnip greens at the end to wilt them in the pan, along with pieces of bacon or ham for extra flavor.
For mashed turnips: Boil turnips in water, then mash them with butter and cream cheese. Sprinkle in chili powder or ground pepper for heat and finish with a garnish of fresh chopped parsley.
For roasted turnips: Toss cubed turnips with olive oil and the seasonings of your choice, like fresh rosemary or garlic for a simple roasted turnips dish. Mix with cubed red potatoes and carrots on a sheet pan, then bake it all in the oven for a roasted root veggie dish.
You can also blend cooked turnips with leeks and chicken broth for a silky-smooth soup, make turnip “fries” by cutting the vegetable into strips and baking them until crisp, or process turnip greens, olive oil, walnuts and Parmesan cheese into a pesto.