Every single market Wednesday we're amazed, repeatedly, to experience a new food adventure –– whether it be a new vegetable, fruit, flavoured honey or mash-up of farm and prepared food delights - we leave with some form of treasure. A treasure which goes beyond the thrill of the find into the arena of education, appreciation, and adaptation of the food we buy, how we prepare it, and what and why the farmers grow what they grow.
We always love to hear of your food adventures. Please do keep posting those unique market finds and those scrumptious market meals.
Following are some of our favourite food adventure finds at the market:
Radish Seed Pods: Fresh City Farm
After the radishes have past their prime, the folks at Fresh City let some of the radishes flower and go to seed, resulting in these lovely little edible seed pods.
Joanna Sable from Bumper Crop recommends pickling them with
spice, garlic, horseradish, mustard seed, sugar, water and good cider vinegar. A great accompaniment to a Bloody Cesar!
Mexican Gherkins: School Grown
When the kids first saw these they thought they were baby watermelons! They absolutely look like they could be. These are Mexican Gherkins, or Mexican Sour Gherkins, a variety of cucumber. You can pop them right into your mouth for a snack, pickle them, or use them in a salad. Throw them whole onto a snack table at a party to spark some conversation.
Fresh Garlic: Fresh City Farms
This is a real farmers' market treasure – unless you are growing your own it's hard to find FRESH garlic. This garlic isn't yet dried. It doesn't have the papery outer layer, and it still juicy and moist inside. The stems are more like leeks or scallions. You can and should use the whole thing!
Here is a great article on how to use fresh garlic: Fresh Garlic and What to do With it.
Wild Boar: Highmark Farms
Amongst the piles of vegetables and eggs you might catch site of the sign for Wild Boar Meat. The non-vegetarian on our market committee gave it a try for the first time a couple of weeks ago. The whole family was delighted by the smoky earthy flavour of the sausages and bacon. Give it a try - really! It's a leaner, darker meat that should be cooked slowly, on the BBQ of course.
Niagra Red Currents
Maybe not the most unique item on this list, but they always make the treasure hunt seem so real with their stunning display of colour.
Nature's sour candy that if prepared properly can provide a sweet pop of flavour to many dishes.
Joanna Sable from Bumper Crop recommends canning these little gems and adding them to cocktails. "Make a sweet tangy brine with sugar, water and cider vinegar. Add a split quarter of a vanilla bean to each jar. Stuff with currants, pour over boiling syrup and can according to safe canning methods."
Vendors This Week
Taste Buddies - Kids Cooking Station
Movement Lab - Dance Adventure at 5:30
PitchFork Classroom Series
Register for one class or take advantage of Class Pack pricing!
1 class: $30.00
2 class pack: $50.00 (save $10.00)
3 class pack: $75.00 (save $15.00)
4 class pack: $100.00 (save $20.00)
5 class pack: $125.00 (save $25.00)
Location: All workshops take place at the farmers' market in our PitchFork Tent. Rain dates may apply. Advance notice will be given. Refunds are not provided for no-shows.
Time: All classes run 5:00-7:00
Registration: Cost includes instruction from a guest expert in the topic and materials.
Register in person at the market, email us at email@example.com or book online (online registration will open in a couple of days and will posted on our website under events)
August 27th: Ontario Wine and Cheese Pairing
September 3rd: Introduction to Kombucha and Natural Soda Making
September 10th: Pickled Hot Peppers
October 1st: Introduction to Fermentation and Kraut Making
October 8th: Apple Pie in a Jar
**Class descriptions and notices will be posted on our website under the Events tab and in future newsletters.