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What’s On at the Saturday Farmers Market in October

Veggies that cause a fright!

collection of variety of squash in fall Image: Photo by Ira Mint | Unsplash
Image: Photo by Ira Mint | Unsplash

Published on October 14, 2020

Have you ever been intimated by a vegetable? Have you passed up on something prickly or kicked Kohlrabi to the side? There are so many interesting looking vegetables at the Saturday Farmers Market that you cannot find in a conventional supermarket. That’s what makes the farmers market so fun! But if you aren’t sure what to do with these funky friends, here are some vegetables that have spooked market goers in the past – and are actually quite delicious. Find them at the market this fall!

Kohlrabi, try it raw or cooked

Try it shredded into a slaw with carrots, cabbage and tossed in yogurt and dill dressing. Raw in salads or as a snack on its own. Or, roasted with thyme, garlic and lemon zest. Kohlrabi is a root vegetable in the same family as cabbage. It tastes a little bit like broccoli stems, which is why it’s so versatile and can be enjoyed raw or cooked.

Romanesco, the alternative cauliflower

Use just like cauliflower! It has an angular shape reminiscent of temples in Thailand. This veggie tastes like a cross between broccoli and cauliflower roasts up wonderfully. Keep in mind if you are roasting, try to use an oil that has a high burning point like canola or grapeseed rather than olive oil. This will result in a crispier veggie.

Any squash that isn’t butternut!

Most market goers are familiar with butternut squash, you`ve probably heard of acorn and pumpkin as well. But there are so many different varieties of squash. Sometimes their size or their thick skins make them a bit intimidating to work with. Kobocha or Buttercup are incredible in chunky stews and flavourful curries. After roasting the whole squash at 425 degrees for 45-60 minutes, allow to sit until it's cool enough to handle. You can then peel the skin away easily from the flesh, chop up into cubes and toss into your stew or curry towards the end of the cooking so the squash keeps its shape.

The market moves indoors November 21

The Saturday Farmers Market runs year-round at the Brick Works. This year, we’ll be moving indoors on November 21. Safety procedures including a one-way system, mandatory masks, and monitoring and sanitizing at the entrance will be in effect. More information to come.