What’s On at the Farmers Market in January
Happy New Year! Here at the Saturday Farmers Market, we look forward to sharing an exciting 2018 with you.
Published on December 19, 2017
Many of you may be feeling exhausted from all the festivities, so start your New Year rejuvenation by tackling the root of all your problems with some root vegetables. Each week this January, we will be featuring a root vegetable!
What’s great about root vegetables? Read Oh My Veggies’ root vegetable guide to learn more about their health benefits, storage, and different varieties of roots.
Winter may not be an ideal growing season, but when root vegetables are stored well (in a root cellar, perhaps?), they remain tasty and delicious for months, a trick that farmers have been using for years. Make sure you thank your local farmers for having the know-how to keep you fed this winter.
Saturday, January 6 | It’s a New Year!
Today is the first Saturday Farmers Market of 2018, and we are excited to celebrate the new year with you.
Whether you are a fan of New Year’s resolutions or not, we hope you start 2018 with an eye to your health and well-being. If you feel as if you have over-indulged this holiday season, fret not. We will help you beet the blues with this easy recipe that is healthy and delicious!
Baked Rosemary Beet Chips
- 3 medium-large beets, rinsed and scrubbed
- Olive oil
- Pinch sea salt
- Pinch black pepper
- 2-3 sprigs rosemary, roughly chopped
- Preheat oven to 375°F (190°C).
- Slice beets very thinly (1 mm thick). Use a mandolin for a more consistent thickness.
- In a large bowl, drizzle beets with a light coating of olive oil.
- Add salt, black pepper, and chopped rosemary. Toss to mix seasoning evenly
- Spread in a thin layer on top of 2-3 baking sheets, making sure that individual slices do not touch.
- Bake for 15-20 minutes, until crispy and slightly brown.
- Remove from oven, let cool, and then serve.
Recipe adapted from the Minimalist Baker.
Saturday, January 13 | Turnips
In the wintertime, you will likely find more mature turnips at the market. At this stage in their development, turnips attain a stronger flavour that is great in stews (also an awesome wintertime treat).
They are a great source of fibre, vitamin C, calcium, and potassium. Check out this turnip fact sheet (PDF) to learn more about the benefits of eating turnips.
When shopping, look for a firm bulb. Although most commonly associated with their bulb, turnip stems and leaves are edible too!
Find your turnips this week at Cookstown Greens, and see if they have the full varietal range available. They grow Amber, Red, Purple Top, and Baby White turnips. Pictured above is their Purple Top Turnip.
Saturday, January 20 | Parsnips
This week, we are featuring another “nip” in the root vegetable family. Part of the carrot family Apiaceae, parsnips are cream in colour and one of the sweetest root vegetables.
They are also an excellent source of dietary fibre and poly-acetylene antioxidants, which possess anti-inflammatory, anti-fungal, and anti-cancer functions. Learn more nutritional information about parsnips on Nutrition & You’s website.
When cooking, they are prepared much like carrots and taste great roasted. This brings out the sweetness of the parsnip even more. As a fun experiment, try making the beet chip recipe from earlier this month with parsnips instead and see how it compares!
Now is the time to eat parsnips. They are one of those vegetables that is truly shines after a good spell of winter weather has settled in. Now is the time that they are bursting with flavour, with their sweet but nutty flare. Yum. . . . . . #parsnips #winterishere #kissedbyjackfrost #winterveggies #localfood #parsnipfries #parsnipsoup #eatseasonal
Pick up your sweet but nutty parsnips from Joyfully Organic Farm this week and ask Matt about the ecological diversity on their farm!
Saturday, January 27 | Onions
Onions have been around for a very long time – archaeologists have found traces of them from as early as 5000 B.C.
This root vegetable is likely the most familiar to you. This ubiquitous veggie is so useful, they were once used as currency in the Middle Ages.
But make sure you keep the onions away from our furry friends on site! We have many dogs visiting Evergreen Brick Works, and if consumed, onions can weaken canine red blood cells, leading to anemia. Visit the Food Network to learn more interesting onion facts.
If you hate chopping onions because it makes your eyes well over in pain, take some advice from Marygrace Taylor, who has tested 7 tips to cutting an onione without crying.
This week, buy your onions from Sosnicki Organics, and you can bet your bottom dollar that they are organically grown! If you are interested in learning more about the organic world, do not miss the 37th Annual Guelph Organic Conference & Trade Show. A Farm-to-Fashion Runway, a social event (register here), the BioDynamic Association’s Food & Wine event, a keynote forum on Resilient Agriculture in the Face of Climate Change, and opportunities to meet with different workshop presenters are just some of the things you can participate in at the conference.
Guelph Organic Conference & Trade Show
Conference: January 25-28, 2018
Trade Show: January 27-28, 2018
Where: Guelph University Centre
That’s everything happening at the Saturday Farmers Market this month! For other events and activities happening at Evergreen Brick Works this month, visit our What’s On Calendar.