 Looks like the last few weeks of September are more like what july should have been like. Combining the great summer temperatures with a fall bounty of produce and it's a win-win. Take advantage of it and come out to our Apple Theme Event this Sunday, Sept 24th from 11 am - 3 pm and stock up on lots of fall produce and of course lots of apples.
While mulling around at the Apple event you will be able to enjoy all the apple theme products available from a variety of vendors. Apple theme baked goods, apple jelly, apple preserves, apple butter, apple cider, apple vinegar and more. Our chefs will be presenting a tasty apple theme tapas platter for lunch along with Hot Apple Fritters and an apple cider press display. Bring the whole family and enjoy a fun filled day with live music by the Andrew Mack Duo. Find out a bit of local history from our guest Art Shaw who will talk about the recent archaeological dig in Lyndhurst. Parents make sure to bring the kids for our apple theme scavenger hunt and some tasty homemade apple pie ice cream. We will have lots of specials on bulk apples as well as a chance for you to stock up for winter with great deals on sweet corn and potatoes from Corn Acre Farms. Come on our for a day in the country and enjoy this blast of summer in the fall colours. Interesting Facts about Apple Cider The production of apple cider became 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 Apple Jack (an apple brandy made by freezing rather than distilling), and as vinegar. Many pioneers who immigrated to Canada in the 1880s feared drinking the water and believed alcohol killed the bacteria (at 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 Apple Cider Cheddar Soup Serves 4 -6 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 – Hall's Apple Market 1 tsp fresh thyme – Wendy's Country Market 1/2 tsp salt 1 dash cayenne – Wendy's Country Market 1 medium cooking apple peeled and coarsely chopped – Wendy's Country Market 1/2 cup milk – Limestone Creamery 2 tbsp flour – Purest 4 ounces sharp cheddar, shredded – Wilton fresh apple slices – Hall's Apple Market
Have a Great Week. Rick & Wendy & Leigha Thanks for supporting Local Producers. Visit us at the market. We're open 7 days a week. Monday - Saturday 11 am – 6 pm, Sunday 'til 5 pm
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 Summer vacations are done for a lot of people. Children and teachers are back in school, and the routine starts again. For a lot of farmers that have their kids or students helping them through the summer this time of year can be a bit of a shock.(Yikes that extra help in the field and at market is gone!)
This is also the time for the field crops to be at their peak, like tomatoes, sweet corn, peppers, zucchini, and beets. Fall is also the time to start planning ahead for the taste of summer in the winter by freezing, preserving or drying excess summer vegetables. Tomatoes are a very versatile crop to put away for the winter time. If you do not have a lot of time to can tomato sauce for the winter, then we have you covered. We have a variety of sauces at the market to provide a quick and tasty meal. For those of you who have a desire to learn about canning, preserving, and savouring the tastes of the summer we will be starting classes soon over at Furnace Falls Farm. We will keep you updated on our Facebook pages: Wendy's Country Market, and Furnace Falls Farm. Make sure to follow us there! Simple Preserving Recipes Tomato Marinara Base
Sweet Corn – Frozen for the Winter This is how we do it. The best corn for freezing we find is Super Sweet (high sugar content that will not be starchy).
Drying Herbs Drying herbs is an easy way to ensure great tasting herbs in those winter stews, soups and also your christmas turkey. We hang herb bundles from the rafters in our shed. (You need a dry and dark spot to eliminate bleaching the colour from the sun). If you do not have a nice breeze, turn a fan on low to help dry the herbs. The best herbs for drying this way are sage, basil, savory, thyme, rosemary and dill. After the herbs are dried we spread them on a newspaper, strip the leaves from the stalk, and put into glass jars. Enjoy! Have a Great Week. Rick & Wendy & Leigha Thanks for supporting Local Producers. Visit us at the market. We're still open 7 days a week. Monday - Saturday 11 am – 6 pm, Sunday 'til 5 pm  It’s here – the last long weekend of the summer. I am missing summer already. Oh wait! I think that is because we really did not have a summer.
With all the rain and storms that passed through from early spring 'til now, it has been a challenging summer for a lot of farmers. Some crops did not get planted, and others were a failure. There was lots of strategic planning and planting, and a lot of last minute changes of plans on what to plant. Through the weird weather though, there were other crops like the Brassica family that flourished with the wet conditions. So be prepared for lots of cabbage in the future. Living on a farm requires lots of collaboration to be able to do everything that needs to be done. It is all hands on deck, so to speak. Especially when an emergency happens, everyone is very quick to help out. We are very grateful for all the help after our truck issues this summer that is for sure. I am very grateful for having family close by, and to all our great network of other family farms. A lot of vegetable producers count on a few months of growing to ensure a year's worth of income. Thank goodness farmers are a resilient bunch. Quality food requires a huge effort: time, money for superior seeds, equipment and fair wages for labour, plus more. Importantly, we have to be sustainable farms and to encourage the next generation to try and make a living off the farm so that we can ensure family farms in the future. Even with all the trials and tribulations of farming I would not trade it for anything. I love being able to work alongside family, seeing the next generation appreciate what I have loved for so long. Recipe of the Week A family collaboration of produce grown on our family farms Family Summer Succotash Serves 4 1 tbsp sunflower oil – Kricklewood Farm 3 red onions, halved – Corn Acre Farms 3 green peppers, cut into chunks – Corn Acre Farms 3 small patty pans, cut into ¾ inch pieces – Wendy's Country Market 1 hot pepper – Wendy's Country Market 1 cup fresh corn kernels – Corn Acre Farms 1 cup heritage tomatoes – Wendy's Country Market 3 tbsp mint, coarsely chopped – Wendy's Country Market
Enjoy! Have a Great Week. Rick & Wendy & Leigha Thanks for supporting Local Producers. Visit us at the market. We're open 7 days a week. Monday - Saturday 11 am – 6 pm, Sunday 'til 5 pm |
AuthorWendy Banks is a 6th generation farmer from Lyndhurst, Ontario. She runs Wendy's Country Market with her husband, Rick Trudeau. Archives
October 2018
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