The Taste Of Local Food in July

WOW sunshine for more than 2 days in a row! (and then thunderstorms...) This week it officially feels like summer with lots of our summertime customers journeying back to our market on their holidays. It is really great to to see everyone again and I am always amazed on how much the kids have grown, plus it is great to be introduced to the new little additions to the family and get caught up on things. 

We certainly have a lot of new things happening this year!

The expansion of our greenhouses makes it possible to have flowers, veggie plants and herbs not just for the spring early-birds: we still have a good selection for our summer customers. Plus the extra help in the greenhouse has been a huge boon for Leigha and I. Stop by and say hi to Karen and ask her to show you the Sensitive Plants (great gift for kids).

Leigha has been busy planting and adding new gardens –  an extra challenge with all the rain. Our Herb Garden has had a face lift, and also is full of new and unusual plants to  check out. 

Our Cooks in the Kitchen have been very busy coming up with lots of preserves to add to the new shelves at our Market. We have even added a tasting event focused on seasonal product tasting and testing. 

This month Chef Mark will feature some interesting preserves and recipes drawing on produce items available in July. I am sure you will see a variety of things with Scapes as an ingredient. 

Wondering what to do with an abundance of Scapes?  Stop by Saturday July 15th between 11:30 am and 2:00 pm to find out. (Download the Flier.)

Now over to Furnace Falls Farm, were its been a hub of activity for the last few months with renos in and around the farmhouse. We're trying to re-use as many of the old materials as possible, while instilling some new life in the old structure. I must say I am loving the repurposed original sheathing boards that are now installed on a number of walls in the farmhouse. It's as if the walls talk and tell the stories of the history in every board when you look at them. 

In the yard at the farmhouse we have planted a cutting garden with many of the flowers straight from the past. Stop by and let us pick you a bouquet for that someone special.


Seasonal Recipe of the Week 
 
Since summer time is the time for camping and campfires I thought I would go with a recipe that could be done on an open fire.

Wood-Roasted Potato Salad with Pickled Ramps and Chives
Serves 4

12 golf ball size potatoes – Corn Acre Farms
2 tbsp sunflower oil – Kricklewood Farm
1/1/2 tsp salt
1/4 tsp pepper
7 ounce cream – Limestone Dairy
2 tbsp chopped chives – Wendys Market
4 tbsp thickly sliced green onions  – Corn Acre Farms

- Preheat grill over wood fire until coals are glowing. 
- Place washed potatoes in a mixing bowl. Add oil, and salt, toss to coat. 
- Place potatoes on grill and roast covered for 35 – 45 minutes or till potatoes are tender, turn occasionally.
- Remove potatoes from grill and smash with a spoon. Season with pepper and top with cream and dress with chives and green onions.

Enjoy!

Have a Great Week.

Rick & Wendy & Leigha 
Thanks for supporting Local Producers.

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We're open 7 days a week. Monday – Saturday 11 am – 6 pm, Sunday 'til 5 pm

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