It may not feel like it now, but Wednesday, June 3 is right around the (snow covered) corner, and Wednesday, June 3 is the OPENING DAY of the Farmers Market! Planning is well under way to make sure that this market brings our community the best variety of local agricultural products that can be grown, tapped, baked, milked, fermented, plucked, gathered, rendered, cranked, and pickled.
We are looking to expand our vendor base this year, and are particularly interested in local artisan bakers, farmers who specialize in spring and summer greens, or creative cooks who makes ready-to-eat foods that use locally sourced ingredients whenever possible. We are also keen to help start-up farmers and vendors who might want to get their feet wet at a small and friendly market such as ours!
Find more info and a link to our application at the “Meet The Vendors” tab.
The Board Members of the Canterbury Community Market (including those folks who didn’t happen to be here for the picture) would like to express our dearest “Thanks!” to everyone who helped make the 2014 season such a success! Rest assured that even though you won’t be hearing too much from us while the snow is on the ground, that we will not be resting! Planning for the 2015 season starts in January just about the time all the seed catalogs appear in your mailbox. Enjoy your holiday season, give thanks for the bounty that our local agricultural community brings to us each new season, and for goodness sakes, don’t forget about the butternut squash you have stored under the bed in the spare room!
The indoor farmers market is this Saturday, Dec. 13, 10am-1pm, at CES gym. This is our last market for 2014! We will have a good selection of local winter greens, vegetables, fruits, dairy, maple, meat, jams, mixes, fresh bread and pie, woolens, wood products, more! Lots of winter root crops and squash for storage. Selected crafts. Raffle for big basket of market specialties. Easily accessible and plenty of parking, and restrooms. Credit/Debit cards accepted.
We will again be accepting support in the form of cash or product for our “Mary Ellen’s Basket” charitable giving program. We have had a generous gift of $100 to help us fill this month’s basket with all the local goodness the market has to offer so that we can share the bounty with selected community members. Please stop by the market Info Table to learn more, and help fill the basket!
As of this moment, here is the list of vendors who will be attending:
- Live music by Canterbury’s own Tim Gurshin!
- The Bread Peddler (artisan rye, pumpernickle, peasant bread, croutons,
and fresh bialys)
- Brookford Farm (organic veggies, cheese, dairy, eggs)
- Fen Ridge Farm (layered baking mixes)
- Grateful Garlic (garlic)
- Hackleboro Orchard (apples, cider, veggies)
- Margaret Hoyle (hand-cranked socks and scarves)
- Free The Spoons (hand carved wooden spoons)
- Meadow’s Pond Soaps (soaps, shampoos, gifts)
- North Family Farm (syrup, honey, woolens)
- Our Place Farm (meat, broth, lard, hand-spun wool, rugs)
- Red Fox Farm (jams, jellies, preserves, dried veggies, herbal tinctures)
- Red Manse Farm (organic veggies)
- Song Away Farm (eggs, rabbit meat, organic wheat fodder)
- Warner River Organics (organic veggies)
- Peace of Pie (fresh pie by the slice, hand pies both sweet and savory, gingerbread men and gingerbread houses)
- Do Good Bars (all natural granola bars)
- Fancy Face (face painting)
Check back later in the week for a vendor list update, as there are still a few people who we haven’t heard back from!
We here at the Canterbury Community Farmers Market are thankful all the year round for the dedicated efforts of our vendors who plant and grow and harvest, who feed the chicks and milk the cows whether the weather is lovely or horrible, who tap the trees and boil boil boil, who knead and bake and spin and knit, who pick and pack and process and haul it all to the market each week, and put a smile on their faces even though they are probably bone tired and need to go back to the farm/orchard/sugar house/kitchen after the market and do it all again.
THANK YOU for all of your hard work and THANK YOU to the community members who go out of their way to support the market each week with their hard earned dollars, to buy the local goodness to share at their tables each day, to help their community with gifts to Mary Ellen’s Basket, to visit with neighbors, to keep our market strong and coming back to the center each season.
We are thankful to you all, and hope your Thanksgiving table is full of all the goodness we can bring to you, and surrounded by friends to help you enjoy the feast!
“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.” ~Edith Sitwell
Winter is also the perfect time to visit the last Canterbury Farmers’ Market of 2014!
Find us up the hill at the Canterbury Elementary School for a great selection of winter veggies and fruits, dairy, meat, and eggs, cider, syrup, sweets, and home baked breads, pies, candy, ready-to-eat, and more. There will be a good selection of hand crafted woolens, soaps, and wood products, too, plus a few surprises! As always, we will have a raffle for a great big basket o’ goodies donated by our vendors, and the opportunity to support your community by making a donation to “Mary Ellen’s Basket”.
There will be PLENTY of staples to help you get ready for upcoming holidays and to keep your larder stocked deep into the winter, and PLENTY of gift-giving-goodies to tuck under your Christmas tree, Hanukkah bush, or other holiday flora!
- 1/2 pounds Brussels sprouts (or enough to yield about 5 cups when each sprout is sliced in fourths)
- 3-4 Tbsp. Olive oil
- 2-3 garlic cloves, sliced thin
- 1/2 cup caramelized onions**
- 3/4 cup dried cranberries
- 1/2 cup white wine (I tend to use whatever wine I am drinking, but a sweet wine is nice.)
**You can make caramelized onions early in the day or the day before… they are simple, but take a while! Heat a large skillet with 2-3 Tbsp. olive oil until oil is hot and shimmering. Thinly slice two large yellow onions. Place the onions in the skillet and toss to coat with oil. Sprinkle with 1/2 tsp. Kosher salt and drizzle with a little maple syrup or 1/2 tsp. white sugar. Turn heat to low and cook onions, stirring occasionally, until onions are brown, soft, and fragrant. This could take an hour or more! If the onions start to look dry and stick to the pan, drizzle with water and keep cooking.
Directions for Brussels Sprouts:
Heat olive oil in a large skillet to shimmering and hot. Add sliced Brussels sprouts and garlic and turn heat to medium low. Sauté for 5-10 minutes until sprouts are a little browned in places, but still crisp. Add the dried cranberries and caramelized onions, splash with white wine and toss well. Cover the skillet and put on low heat for an additional 10 minutes.
Note: The amounts listed here are approximate. You want to end up with a dish that is mostly the beautiful browned Brussels sprouts highlighted by the onions and cranberries. However, if you really don’t like sprouts and want to minimize their impact, feel free to add a lot more onions and cranberries. A glass of wine for the cook also helps to take the sting out of eating sprouts if you feel that way about them… :~)
You will enjoy the crunchy mixture of textures from the buttery breadcrumbs and caramelized Brussels sprouts. Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They’ll be thin enough to get a deep caramelized sear quickly but still keep a good crunch. (Adapted from Cooking Light, November 2012)
Yield: Serves 4 (serving size: 1 1/2 cups) Hands-on: 25 Minutes
- 8 ounces uncooked cavatappi pasta (or large elbow macaroni)
- 2 teaspoons unsalted butter
- 1/4 cup panko (Japanese breadcrumbs)
- 4 teaspoons olive oil
- 12 ounces Brussels sprouts, trimmed and thinly sliced
- 1 cup thinly sliced onion
- 1 teaspoon minced garlic
- 2/3 cup organic vegetable broth
- 1/2 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh or 1 tsp. dried thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces pecorino Romano cheese, shaved (about 1/2 cup)
- 2 tablespoons pine nuts (or walnuts), toasted
1. Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a large bowl; keep warm.
2. Melt butter in a small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until browned, stirring frequently.
3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add Brussels sprouts to pan; cook 2 minutes, stirring occasionally. Add onion and garlic; cook 3 minutes or until onion is tender and the Brussels sprouts are lightly browned. Add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp-tender. Add Brussels sprouts mixture to pasta; toss well. Sprinkle with cheese, pine nuts, and panko. Serve immediately.
Prep Time: 15 Minutes. Cook Time: 45 Minutes
Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown.
- 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 Tbsp. olive oil
- 1 tsp. kosher salt
- ½ tsp ground black pepper
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately