We Are Thankful

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!


Last Indoor Market Saturday, Dec. 13, 10am-1pm, CES Gym

“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!


Sautéd Brussels Sprouts with Carmelized Onions and Cranberries

  • 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…  :~)


Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

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.

Roasted Brussels Sprouts

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

Indoor Market was Great!

Did you miss the food, fun, and friends that were all at the indoor market on Nov. 15th? Never fear – here are a few pics so you won’t feel left out. You can also hop over to our Facebook page to see the rest of the album if you are so inclined. Better yet, come on down to the C.E.S. gym on ——-> Saturday, Dec. 13 from 10am to 1pm and see for yourself! Mark your calendar – this is the last Canterbury Community Farmers Market for this year. After that, you will have to hunker down until Wed., June 3, 2015 for the opening day of the next outdoor market season!!


Vendor List for INDOOR Market, Saturday, Nov. 15

Here is a quick peek at the great vendors who will be at the market this Saturday. Sorry that I haven’t listed the entirety of what each vendor carries because it is impossible to convey all the varieties of fruit and veggies that they might stuff in their coolers that day! Suffice to say that there will be apples, pears, root veggies like parsnips and beets, turnips, carrots, potatoes, a kaleidoscope of winter squash, celeriac (HA! Haven’t heard of that? Come find out what it is!), kale, Brussels sprouts, surprises like a few laaaaaate season tomatoes, and well here I am trying to list everything and I just can’t do it. Come on down to the C.E.S. gym and see for yourself!

Canterbury Bread Shop (Canterbury, NH)
Whole grain breads baked in wood fired oven.

Bread Peddler (Sanbornton, NH)
Artisan breads; NY style caraway rye, pumpernickel, peasant, etc. Bialys.

Brookford Farm (Canterbury, NH)
Milk, cheese, yogurt, eggs, flour, produce, meats (pork, chicken, beef)

Do Good and Be Good (Loudon, NH)
All natural granola bars

Fen Ridge Farm (Loudon, NH)
Layered kitchen mixes, jams and jellies

Hackleboro Orchards (Canterbury, NH)
Fruits, vegetables, honey, fresh cider, cider donuts

Jim Lambert (Hillsborough, NH)
Folk artist, painted wooden statues, signs, ornaments, assorted whimsy.

Laconia Doggie Treats (Laconia, NH)
Healthy, handcrafted dog treats in a variety of flavors and fun shapes!

Margaret Hoyle (Bristol, NH)
Wool socks hand-cranked on an antique sock machine.

Meadows Pond Homemade Soaps (Canterbury, NH)
Homemade bar soaps, lip balm, lotions, shampoo

North Family Farm (Canterbury, NH)
Organic maple syrup, candy, and sugar. Honey. Woolens.

Old Ways Traditions (Canterbury, NH)
Handcrafted wood products

Our Place Farm (Loudon, NH)
Pork, beef, chicken products; goat milk, lard, broth. Hand spun yarn, braided rugs.

Peace of Pie (Canterbury, NH)
Sweet fruit and savory pies with local ingredients. Pies whole and by the slice. Hand pies available wheat-free!

Red Fox Farm (Gilmanton, NH)
Award winning fruit spreads, relishes, pickles, salsa, mustards, dried fruits, eggs, herbal products

Red Manse Farm (Loudon, NH)
Organic produce, greens, winter veggies.

Song Away Farm and Rabbitry (Loudon, NH)
Rabbit meat and products.

Spring Hill Farms LLC (Sanbornton, NH)
Produce, greens, winter veggies, eggs, honey, jams.

Warner River Organics (Webster, NH)
Organic produce, fruit, greens, winter veggies, mushrooms.


Come to the Indoor Farmers Market and get some tasty spherical vegetables. They will be available on Saturday, Nov. 15, from 10 am to 1pm at the Canterbury Elementary School. Plenty of parking for your automotive vehicles. All carbon based life forms are welcome to attend.