We love that Delishably covers how to prepare, cook and freeze patty pan squash.
The Italian Summer square or Trombocino squash has a flavour closer to a butternut and texture similar to zucchini, but less watery! You can even eat the skin. The Organic Farm does a great job of describing how to work with this squash.
Butternut squash in a pie? The Kitchn always comes up with creative uses of everyday foods!
The Food Network has 12 ways to prepare spaghetti squash! Our kids love when we do spaghetti squash marinara with cheese.
Take a look at their website here, and get excited about the selection of items they have:
Vendors This Week
-Pasta Tucci: lovely homemade pasta
-Wellness Wagon: awesome meal stix!
-Mnandi Pies: Zimbabwean style homemade savoury pies
-Crown and Anchor Food: Southern Style BBQ!
Cedar Hedge Farm: Flavour bursting sprouts perfect for salads, burgers, risottos and sandwiches. Off the grid grown veggies!
-Fiddlehead Farm: Sustainably produced produce - we love their spicy radishes and sweet beets!
-P&V farms - a wide assortment of fruits and vegetables. At this time of year, we love their fresh Ontario peaches!
-Albion Hills - Cured meats perfect for charcuterie
-Genuine Tea - Berry infused cold and hot teas.
-Tawse Winery - Wine from grapes biodynamically and organically grown along the Niagara Escarpment
-Blackbird Baking Co: Organic sourdough breads and pastries.
-Just Shut Up and Try it Ferments: A wide variety of pickled items, kimchi and kombucha!
-The Pantry Fine Cheese: Featuring award winning local cheeses such as Cross Wind Farms and Gunn’s Hill Farm Artisan Cheese.
-Jewels Under the Kilt: Locally grown and produced nuts, nut butters and granola.
-Olive Tree Organics: Beautiful sustainably and organically produced essential oil based body products.
And a crowd favourite!:
-The Pop Stand: Handmade popsicles featuring local, seasonal ingredients
Remember, while listening to the live music we put together for you at the market, walk around the market and shop from the diverse selection of vendors that we are so lucky to have!
Come and learn about all the different mushroom species that are at your disposal and discover which ones are best suited to your local ecology and available resources. Many mushroom species are perennial and so can become long-lived residents in your backyard, producing several bountiful harvests in a season and improving the productivity of your garden.
Many mushrooms grow best in the shade, which allows even those with woodland gardens or treed properties to produce both food and medicine. Some are especially suited to being grown in direct association with vegetable plants, ornamentals and fruit trees, even with partial sun exposure.
The limits to how you can grow your own mushrooms are only limited to your imagination and creativity. Never thought you could grow your own mushrooms? Come and be inspired by the possibilities and discoveries that await you!
Cost: $20 + complimentary .PDF copy of all of the presentation material for future reference (via E-mail sign-up sheet) included commercial sources of mushroom spawn/mycelium, video links and resources.
A limited amount of spawn will be available for sale at the workshop.
About Tom: An enthusiastic and insightful encyclopedia of ethnobotany, mycology, and traditional foraging skills, Tom delivers passionate and engaging edible & medicinal plant walks as well as courses and workshops on growing fungi, herbal medicine, fermentation, holistic methods of food production and how to strengthening ecological systems.
He lives, loves and grows food and community in Hamilton, Ontario and shares his experiences at outsidethehops.com. For more information about the workshop please contact Tom via firstname.lastname@example.org