Join Christine Manning, owner of Manning Canning and long-time preserver, as she walks you through the jam-making process, covering all the basics of jar sterilization, safe canning practices and important do’s and don’ts of canning and preserving. You will also get a copy of the recipe and at a jar of jam to take home .
Strawberry Balsamic Jam: July 16th, 2015
Nothing tells you that summer has finally arrived like the appearance on Ontario strawberries, and you can enjoy their gorgeous flavour all year if you seize the day and turn those fleeting little beauties into delicious preserves. But this is NOT your grandma’s strawberry jam —packed full of fresh Ontario strawberries with a sophisticated twist that makes this jam a perfect compliment to cheese or other savoury delights.
Location: The class will take place at the farmers market. In the event of severe weather, a rain date will be provided.
Time: 5:00-7:00 pm.
Price: $40.00 per person. This includes jars and ingredients.
Materials: Please bring a cutting board and a knife.
Registration: At the market information booth or click the registration link below to register online. Space is limited to 10 per class.
Check-in at the market information booth 15 minutes prior to the start of the class to be directed to the correct tent.
Vendors this Week
- Paul & Veronica's Fresh Fruit and Veggies/Warner Orchards: Hot house grown new cherry tomatoes, beans, fresh pressed cherry cider, cherries and strawberries.
- Albion Hills Farm: Sausage, pancetta, pepperettes, proscuitto, and other cured meats.
- Waymac Mushrooms (Organic)
- Fresh City Farms (Organic): Cilantro, Dill, Basil, Edible Flowers, Kale, Collards, Radishes, Beans, Salad Mix, Zucchini, Peas
- Jerry's Berries: Fresh field raspberries
- Cross Wind Farm: Goat milk, yogurt, chèvre, feta, and goat meat.
- Cedar Hedge Farm (Organic): Fava beans, fresh herbs, salad greens, beans, peas.
- School Grown (Organic): Grown on the rooftop of Eastdale Collegiate. Plenty of spring goodies including strawberries, peas, beans and fresh greens.
- Highmark Farm (Conventional): Eggs, wild-boar meat, kale, basil, radishes, asparagus, cauliflower and more.
- Blackbird Bread
- Wheelbarrow Farm: Heritage breed pork, pastured chicken, eggs, rainbow chard, radishes, bok choy, romaine lettuce.
- Oso Leo: Field strawberries. Organic apple cider. Cellar apples (very last of the season - great for sauces). Coming soon - wild harvested blueberries.
- Stoddard Family Farm: Organic, grass-fed beef, lamb and poultry CSA.
- Manning Canning: Hand-made preserves.
- Bix Bakery: Dairy free ice-cream!
- Les Saussices Folles: Quebecois style hotdogs and sausage using organic hormone/antibiotic free meats.
- Tiffinday: Vegan south-asian cuisine featuring organic, seasonal produce.
- Green Zebra: Vegan meals to go featuring organic, seasonal produce and small delights such as chocolate almond bites.
- Grilled Cheese and Waffle Shack: Grilled Cheese featuring seasonal produce from our farmers.
- Mnandi: Zimbabwean pastry hand-pies with vegetarian and meat fillings.
- Grinder on Main: Organic, fair-trade coffee beans. Iced and hot coffee and organic lemonades.
- Tawse Winery: Organic and bio-dynamic wines from the Niagra Region
Best of the Season
How lucky we are to build our menus based on what is in season. Rather than start with the recipe...start with the food available at the market and build your recipe on that. Here is where the shift to true local, seasonal eating happens.
Fava Bean: Also known as the Broad Bean, Vicia Faba, Field Bean, Bell Bean, and other names. The Fava Bean is large, and somewhat less appealing than a pretty little string bean, but, it has an incredibly rich, buttery flavour. Young Fava Beans can be eaten whole, more mature ones can be shelled like peas. Abokichi recommends shelling, boiling and eating with salt and butter - with a beer! We love adding them to all kinds of recipes, some favourites are provided below including tips on how to shell them.
They are in season now so buy them while you can from Cedar Hedge Farm!
How to shell and eat Fava Beans.
Arugula and Fava-Bean Crostini
Ricotta Pasta with Fava Beans and Bacon
Edible Flowers: The team from Fresh City Farm bring along an assortment of edible flowers. This week we even got a sunflower in our bag of mixed greens. Melissane said to pick off the petals and add them to the salad! They also sell mixed bunches of edible flowers. It's quite fun tasting all the petals, to see what flavours you find. Raspberry, mushroom, clove....and they look beautiful over a salad.
While you are buying your organic edible flowers at Fresh City Farms, pick up some organic leaf lettuce and stunning fresh herbs.
Sticking with the preserving theme here are 7 Simple Recipes for Preserving Edible Flowers
Raspberries: Jerry's Berries is a favourite this time of year. Who doesn't love fresh raspberries! Perfect for freezing, jams, vinaigrettes, or just to gobble up on the spot.
Click here to watch a video on raspberry production in Ontario.
Cherries: Only in season for July, cherries are a run to the stall GET for our families! Paul and Veronica sell cherries picked fresh from Warner Farms in Niagara one of the best regions for growing orchard fruit.
Here is a lovely article from Edible Toronto on Ontario Cherry's
Peas: Only at a Farmers' Market will you get three varieties of peas side-by-side in all of their green glossy goodness! Visit Cedar Hedge Farm or Fresh City Farm for some organic peas. The picture on the left shows Chris from Cedar Hedge with sugar snap peas, sweet peas and shelling peas. The first two are great for freezing whole. Blanch them first, then freeze so they are ready for recipes down the road! Or get to work shelling those peas and freeze them in recipe size quantities.
Swiss Chard and Scapes: For $3.00 bucks you can pack dinner full of antioxidants, and vitamins with rainbow chard. Did you know that is a relative of the beet? Wheelbarrow Farm has this lovely rainbow chard in stock now! Wander through the market, you will find scapes at a few vendors' booths. These stringy delights are the precursor to garlic bulbs and pack a mild-garlicky flavour with so many uses.
We love a spring slaw so here's a recipe for rainbow chard slaw. P.S. add some diced garlic scapes!
Our first "hoop jam" in the park for the whole family! Amy MacCuthan from Sugar Hoops will be joining us with her incredible hula hoops and talent to stir up some action.