 Wow it is hard to believe most of the growing season is coming to an end and that we are a week away from Thanksgiving. It is time to harvest what is left in the fields. Time to also start planting garlic and a few other over wintering crops, and then to prepare the land for next year's crops.
This time of year is certainly a feast for the eyes as we look over the array of produce available. There are so many great things to choose from for your Thanksgiving Dinner, it is hard to pick. For some people Thanksgiving is time to gather the family together one last time at the cottage for the season. For others it will be a great day to go for a drive, hike or kayak ride to see the fall colours. Thanksgiving is also a day to FEAST on all the wonderful food that our local farmers have tirelessly spent the year producing. Remember to order your fresh turkey or ham. If you are tight for time or are planning a weekend at the cottage let us do the work for you just order pies, stuffing, cranberry sauce, roast turkey, and more !! I want to take this time as well to say how lucky I am every day to live on a family farm that has parents sharing in their knowledge of farming with the next 3 generations. We are also very thankful for all of you for supporting LOCAL. Keep it GROWING. (no pun intended). THANKS. Have a Great Week! Rick & Wendy & Leigha Thanks for Supporting Local Farmers Recipe of the week APPLE CRANBERRY CRISP Filling 8 cups of Macintosh apples peeled, cored, sliced thinly – Halls Apple Orchard 1 cup fresh cranberries – Upper Canada Cranberries 1/2 cup dried cranberries – Upper Canada Cranberries 1/4 cup maple syrup – Gunnebrook Farm 1 tsp cinnamon Topping 11/2 cup rolled oats – Ironwood Organics 1/2 cup red fife wheat flour – Ironwood Organics 1/2 cup maple sugar – Gibbons Farm 1 tbsp cinnamon 1/2 cup butter – Stirling Creamery Preheat oven to 350 degrees. 1. In a large bowl combine all of the Filling ingredients together. Place in a 11 by 7 inch baking pan. 2. In a large bowl mix together all the Topping dry ingredients. Add the butter and stir until mixture is crumbly. Put over the filling, and gently pat it down. 3. Bake for 45 - 50 minutes or till fruit is bubbly and topping is golden brown. Serves 8. Enjoy!
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 This month went by so quickly! It is hard to imagine that our Apple Event is just one week away (Sunday Sept. 25th from 11am – 3pm). We will have a great selection of apple products available from our vendors (apple theme baked goods, apple jelly, apple preserves, apple butter, apple cider, apple vinegar, and more).
Chef Mark will serving up an all apple theme lunch menu for the day . While mulling around (no pun intended) at the Apple Event you will be able to enjoy music by The Andrew Mack Duo. We are really happy to say that Jasper Apple Farm will be on site with a selection of their apples and apple products for sale. This is the time to load up on bulk apples! We will also have a limited selection of heritage and organic apples as well. ' Come watch how to make apple cider the old fashioned way at our antique apple cider press demonstration. For the kids and kids at heart we have an apple scavenger hunt. Bring the kids and family out for a fun filled fall day in the country. Have A Great Week! Rick, Wendy & Leigha Thanks for Supporting Local Farmers Interesting Facts about Apple Cider The production of apple cider used to be one of the most important uses for the fruit. It had great economic benefits as a great fresh cider drink, a mild alcoholic drink (hard cider), a potent alcoholic drink called AppleJack (an apple brandy was made by freezing rather then distilling), and as vinegar. Many pioneers who immigrated to Canada in the 1880s feared drinking the water and believed alcohol killed the bacteria (a least that's what they said HAHA). Every small village had its cider mill operating during the late summer and fall. The farmers brought their excess apples to the mill in lumber wagons and the cider was stored in barrels in the cellar. Recipe of the week to warm you on a cool fall day: Apple Cider Cheddar Soup 1/2 cup finely chopped onion – Corn Acre Farms 1 tbsp butter – Empire 2 medium baking potatoes, peeled and diced – Corn Acre Farms 2 cups apple cider – Halls Apple Market, Jasper Apple Farm 1 tsp fresh thyme – Wendy's Market 1/2 tsp salt 1 dash cayenne – Wendy's Market 1 medium cooking apple peeled and coarsely chopped – Jasper Apple Farm 1/2 cup milk – Limestone Creamery 2 tbsp flour – Purest 4 ounces sharp cheddar, shredded – Wilton Fresh apple slices – Halls Apple Market, Jasper Apple Farm
 Wow were did the time go? It seems like only yesterday we were starting seedlings in the greenhouse and now it is harvest time. Fall is a good time for routines to start again, and it has been a while since an update about life at our market. So here goes!
As most know it was a crazy year for all local farmers – the lack of rain was hard on our crops. In every challenging year though, some things do seem to thrive: this year our hot peppers and heritage tomatoes seem to have came out ahead. This is the first year in 4 that blight did not ruin the tomatoes. So we will have lots of sauces, salsas, hot sauces, chilis, and stewed and canned tomatoes for everyone during those winter months when we all wish for the taste of summers again. We will also be saving some of these dynamo tomato seeds to start new plants over the winter. There are so many things to do with tomatoes. Here is a simple salad that lets you enjoy the full spectrum of colourful heirloom tomatoes. Have a great week. Rick & Wendy & Leigha Thanks for supporting local Farmers Recipe of the Week Heirloom Tomatoes with Zucchini and Blue Cheese 1 1/2 lb of mixed heirloom tomatoes – Wendys Country Market 1 medium yellow or green zucchini – Corn Acre Farms 2 ounce blue cheese crumbled – Glengarry Cheese Company 1 green onion sliced – Corn Acre Farms Vinaigrette Dressing In a screw top jar combine and shake well: 2 tbsp apple cider vinegar – Halls Apple Market 1 clove garlic minced – Frontier Farm (Organic) 2 tsp fresh thyme – Wendy's Country Market 1 tsp mustard – Cressy Mustard 1/3 cup sunflower oil – Kricklewood Farm
Makes 6 servings
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AuthorWendy Banks is a 6th generation farmer from Lyndhurst, Ontario. She runs Wendy's Country Market with her husband, Rick Trudeau. Archives
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