What’s On at the Saturday Farmers Market in December
With the holidays nearly upon us, what a fantastic time to be reminded of the power that food has to bring people together.
Published on December 03, 2019
From turkey to latkes, roasted veggies to cranberry sauce, there are so many delicious reasons to stock up on the goods at the Saturday Farmers Market this month. Are you planning to go a classic route with a turkey or ham roast? Maybe you are thinking of testing your culinary abilities with a leg of lamb or brisket? Perhaps you have someone vegan coming for dinner and are testing the waters with a hearty lentil loaf? Whatever you decide to serve up this holiday season, our vendors have you covered.
Ingredient of the Month: Goose
Did you know that goose is a traditional holiday meal in Eastern Europe? Unlike the common holiday bird of North America, the turkey, a goose is all dark meat and very rich is flavour. They are plumpest towards the end of the year as they are ferocious foragers and eat up all the fallen grain from the season.
Meet Marvellous Edibles Farm
This month we are featuring one of our long time vendors, Marvellous Edibles Farm, located in Owen Sound. They grow a variety of vegetables, offer hand crafted sauces and pickles and raise a variety of animals including chicken, pigs, heritage turkey and goose!
In December, the farm is normally full of young volunteers and interns from all over the world, and we all cook a huge meal that includes both a turkey and a goose. Jens and I finally take a deep breath, because the crazy busy part of season is finally over for the next few months.
Tips on Cooking Goose from Marvellous Edibles Farm
Jens from Marvelous Edibles Farm shares her tips for roasting a goose.
For 8-10 lb goose
- Season the goose with salt and pepper.
- Stuff the cavity with a couple of quartered apples, onions and some herbs (sage and thyme).
- Jens usually puts 1 cup of water underneath the goose at the beginning to get it started.
- Roast in a 325 degree oven for 2.5 hours, first 1.5 hours breast up, last 1 hour breast down.
- Jens does not use a rack to lift it up from the fat, and the breast roasts submerged in the goose fat at the end.
- The roasted bird can be glazed with apricot jam in the last 10 minutes.
- When you take it out of the oven, tent it with aluminum foil and let sit for 10 mins before serving, this allows the juices to redistribute throughout the meat.
Serve with roasted root vegetables of your choice.
Other vendors with holiday favourites this month:
Lamb: Buschbeck Farms
Preserves and Pickles: Earth Haven Farm