               We want to thank everyone who came out on the snow covered roads yesterday to attend our Fall Halloween event yesterday at Wendy's Country Market and Furnace Falls Farm. Admittedly it looked more like a Winter Wonderland than a Festive Fall event.
The support of our loyal vendors who ventured out is always deeply appreciated. Some new vendors even tracked through the snow, some driving an hour to get here and we were so happy to welcome you! We understand those who couldn't make it, but made an effort and had to turn back. A special thanks to Mom and nephew Cody and even some vendors who came with shovels in hand to help clear paths and snow covered steps. It is events such as this that truly takes a team to pull together and see to it that everything gets done. If you were unable to make it out to see our vendors yesterday please take time to visit them online at the following links or plan on seeing some of them at the Shop & Hop coming up in December. www.artforaid.ca www.facebook.com/berryhomesteadfarm/ www.facebook.com/Astro4u99/ www.facebook.com/stonebridgefarm.ca/ www.facebook.com/LeSaladierWoodworking/ www.Lesaladier-jamarfarm.com www.facebook.com/lyndhurstlaser/ www.canadiandowsers.org/lloyd-nuttall/ www.facebook.com/MissFortunes.Hot.Sauces/ www.facebook.com/Culinary-Creation-by-Mark-Beacock-2150580728547774/ www.soulventure.ca www.facebook.com/KristysReikiWellness/ www.facebook.com/MetamorphosisJourneyIntoPurposefulLiving/ www.writetime.ca
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 Our "night life" goes from dinners at a reasonable hour to "WOW I can't believe how late it is!" Guess this means spring is on its way.
The signs of spring around our farm / market include an abundance of plants in the greenhouse awaiting transplanting. The chicken coop needs a spring cleaning and some work to be done on its fences. And there is some new fencing to be put in for our new spring arrivals (more to come on that later). It's also time for us to be planning for our first event of the season (Spring Celebration on Sunday April 30, 2017). Oh yes, and the addition of another greenhouse – but first we have to dismantle it and move it to its new location. Good thing the days are getting longer: we are going to need it! Over at Furnace Falls Farm the transformation has begun. The kitchen has been framed in and I can't believe how big the window over the sinks is. Now that we can see the space, I can envision the big kitchen table as a focal point, and can't wait till our guests get to enjoy that first meal ... or maybe we will have to have the first meal there ourselves. In busy days ahead, it is always good to have a back up plan to simplify some of your meals. We have put together a meal in a bag to take the thinking and planning out of your day. Stop by Wendy's Country Market and pick up our Meal of the Week Wendy's Market Taco Salad Kit Serves 4 Wendys Country Market Hot Sauce Wendys Country Market Sunflower Apple Mint Vinaigrette Wendys Country Market Tomato Jam Against the Grain Purple Corn Tortilla Chips Bush Gardens Chili Pepper Gouda Eighth Line Farm Ground Beef or Paradise Pork Sausages Burt's Greenhouse Mixed Greens Instructions 1/2 cup Vinaigrette 1/4 cup Tomato Jam 1 tsp Hot Sauce Mix together for the dressing. Add desired amount to greens. Top with crumbled tortilla chips and grated cheese. Add cooked sausages or ground beef. Enjoy! Have a Great Week. Rick & Wendy & Leigha Thanks for supporting Local Producers. Visit us at the market. We're open Thursday through Saturday 11 am – 6 pm, Sunday 'til 5 pm  This week is practically Balmy outside!!! I love it but it is a bit worrisome since it is 15 degrees and it's only the end of February. This warm weather system sent the local Maple Syrup producers into overdrive getting everything prepared for an early syrup season. Ideal temperatures are thawing in the daytime and freezing at night. Let's hope for a long and steady Maple Syrup season.
Maple Syrup is a great natural sweetener in salads, entrees, and desserts, plus it just makes everything so very tasty. It features 54 different antioxidents (the darker the syrup the higher the antioxidents). It also contains a significant amount of calcium, trace B vitamins, and is a good source of 3 essential elements: calcium, iron and thiamin. We really appreciate all the time it takes for the producers to make this tasty liquid gold. Remember that it takes 30-40 gallons of sap to produce a gallon of Maple Syrup. I was digging around in some old recipes and thought it would be fun for people to have glimpse into the past. It is interesting to see how measurements were way back when. I know from looking at some of my grandmother's recipes that none were very exact. It was a pinch of this and a handful of that. Some of the recipes were even missing sections, and if you followed them exactly, you were in trouble. I think my grandmother just made it up as she went along. However she did it, I could not wait to visit and sample her desserts – especially all those sweetened with Maple Syrup, and there were a lot. Here is a recipe from The Every Day Cookbook, circa 1890. Flannel Cakes Beat 6 eggs very light, stir in them 2 lb of flour, one gill of yeast, small spoonful of salt and sufficiant milk to make a thick batter. Make them at night for breakfast, and at ten in the morning for tea. Have your griddle hot, grease it well and bake as buckwheat. Butter and send them hot to the table, commencing after the family has been seated. Have a jug of Maple Syrup on hand at the table for easy access, Pour over the flannel cakes as you wish. Our ingredient list has been added to the original: Eggs – Beking's Flour – Ironwood Organics Yeast Salt Butter – Empire Cheese Company Maple Syrup – Gunnebrooke Farm, Antoine Farm Notice, not a lot of details about amounts or technique in these old recipes. This shows that cooking was a daily thing and that you just went by instinct on what the consistancy was for a lot of things. At Furnace Falls Farm we will be introducing people to some of these old tried and true recipes. Perhaps we can even help you with some of those old time recipes that don't have a lot of instructions, and help you make it LIKE GRANDMA. Have a Great Week. Rick & Wendy & Leigha Thanks for supporting Local Producers. Visit us at the market. We're open Thursday through Saturday 11 am – 6 pm, Sunday 'til 5 pm  Local food is featured in the current issue of Kingston Life, and they came to see us! See the article online at http://eedition.kingstonlife.ca/doc/kingston-life/kingston-life-january-2017/2017011201/30.html
Recipe of the Week – Fitting for a Mad Hatter's Tea Party
Alice in Wonderland "Eat Me" Biscuits 8 oz - butter – Stirling Creamery 6 oz maple sugar – Gibbons Farm 1 tsp baking powder – Purest 2 tbsp orange squash – Corn Acre Farm 1 tsp vanilla 10 oz flour – Sonset, Purest, Ironwood Organics, Against the Grain Preheat oven to 400 degrees
Enjoy!  The sun is out, the colours are turning, and everyone is thinking about what to eat for Thanksgiving dinner. That's where we can help!
We have fresh organic Turkeys available. Please call 613 928 2477 to reserve yours. Rick made a special trip to ensure there are lots of fresh cranberries from Upper Canada Cranberry Farm. We've also got fresh herbs for seasoning that stuffing. There is the usual great selection of local veggies, including seasonal favourites like squash and Dad's sweet potatoes, as well as healthy greens. And then pies for dessert -- or fresh-picked apples for crumble. We're open every day during the long weekend, including the holiday Monday. Drop by when you are out enjoying the fall colours. And if you're closing the cottage this weekend [so sad!] make sure to bring a cooler to fill on your way back to the big city.  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
 He's brought us some beautiful easter egg radishes for the store.
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AuthorI am Wendy Banks a 6th generation farmer from Lyndhurst, Ontario. I have been selling farm produce since the wee age of five when my parents first set me up with a corn stand at the end of the driveway. I have always been focused on providing quality products and providing customer service with a smile. Archives
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