Getting Ready for Opening  on February 2

Farmers' Market Vendors Looking Forward to 2013 opening February 2.

In between shoveling snow, the Tatamagouche Farmers’ Market vendors are already preparing for the February 2, 2013 opening.  The co-op is working to ensure a variety of local offerings are available.  Knoydart Cheese will be there to help get us off to a good start, as will Brenna with their Malagash grown apples.  (Slices of apple and cheese together for a snack-Yummy!)  Wayne is starting his greens and shoots, and will have fresh sprouts.  A new vendor will be offering gluten free baked goods.  All this in addition to the regular hot breakfasts, coffee, preserves and craft items.

And this is just the start to what the Market Members are planning for the year ahead!  There will be presentations on preparing local fresh veggies, with farmer ‘talks’ on differences between varieties of each veg.  The artisanal craft vendors will have demonstration events, some with opportunities for the public to participate.  Watch for notices about upcoming happenings at the Market.  

Just in case you were in doubt about what you can eat fresh and local this time of year, here are some ideas from local amazing cook (and gardener) Deb Plestid.  As Deb points out, the recipes are more guidelines since you need to be open to what is available.

Apple & Carrot Salad

Grate peeled carrots into a bowl.

Add about an equal amount of diced apple (peel on or off)

Toss with a vinegar and oil dressing, better with a little splash of maple syrup.

Serve!

Deb suggests you can add some raisins, and she likes a little diced onion for zip.

Glory Bowl (a recipe she brought back from a friend in BC)

Use a large bowl to make the final tossing easier and less messy!

Bottom layer-  Cold cooked rice, grains scattered 2-3” deep over bottom of large bowl.

Next layer-  grated root vegetables, any or all of the following; carrot, turnip, beet (diced purple onion or green onions for zip!)

Next layer-  Greens; sprouts, shoots, baby greens 

Top--  Sprinkle the combination you like best; toasted cashews or sesame seeds, sunflower seeds, raisins, feta cheese, olives...

*A vinaigrette style dressing goes well, add maple syrup, dash soya sauce and some tahini to thicken it.  Or try the following recipe:

Dressing:  Shake together and toss with salad

3/4 cup orange juice

1/2 cup oil

Juice and peel of 1 lemon

2 cloves of garlic, crushed

1 tablespoon sesame oil

4 tablespoons soya sauce

2 tablespoons maple syrup