Monday, August 23, 2010
Corn Fest 2010 - Try it & Buy It.
On August 18th, the Peterborough Downtown Farmers' Market hosted Corn Fest. A huge thanks to McCleans Berry Farm & Fishers Farm who donated lots of great peaches & cream corn to be handed out to our fabulous market goers! We prepared corn in a few ways (boiled & roasted) & gave out lots of delicious samples to market-goers. There were several options for toppings -
The obvious choice of what goes with corn is BUTTER, but we thought why not spice it up a bit & some speciality butters.
To make the following speciaty butters i simply mixed the fresh ingredients in with softened butter, blended (by hand) in a mixing bowl, and then placed them in a serving container & refirgerated over night.
Ths was by far the most popular option! I made more part way through the market
To roast CORN:
1) Soak in a water for 30 min (with husks on)
2) Remove a few layers of outer husk & place directly on the grill. 3) Continually turn & let grill for 12-15 minutes.
4) . Corn is ready when the outer husks have blackened & charred. 5) Remove corn from heat. Let cool for 5-10min.
6) Peel back husks.7) Top with butter & enjoy.
Monday, August 16, 2010
roasted peaches atop of a fresh baked summer squash scone
Produce donated from Downtown market vendors . . . muse. inspiration. ingredients
Gazpacho made from heirloom melons, peaches & tomatoes
Rainbow Chard stems diced. Sliced white wonder cucumber
A delicious pate made from sprouted sunflower seeds, tvp & fresh herbs was placed on top . . . .
Here are some of the ingredients for the pate. Dahn sprouted the sunflower seeds in his apt over the last three days . . . Basil!
Tuesday, August 10, 2010
Here is a simple & easy way to help your fresh produce last a little longer . . . Fridge Pickles. If you are like me, you dream of having a pantry full of beautifully colourful jarred goods ready for winter, but don't have the time to make that a reality,
So, I have been experimenting with the quick & easy process of making jarred goods that will store in the fridge for two months- a year . . . .
Our Guest Chef on Aug. 4th was Sue Houde, who you can find at St. Veronus Cafe & Tap Room or through her catering company Two Dishes. Sue came down to the market to gather her own ingredients at 8:30 in the morning. That's as fresh as it get . . . . After collecting Melons from Deer Bay Farms, Peaches from Francis Eborall & Sons, Swiss Chard & Fresh Herbs from Sunroot Organics, Peppers from Martin Oates & Heirloom Tomatoes from McCleans Berry Farm & Deer Bay Farms, she rushed back to St. Veronus to prepare some deliciousness . . .
Of course there is a lot of fresh produce at the market . . . but, there are a lot of other fabulous things to discover at the market as well . . .
Even though it is 30+ degrees outside, the comfiness of these mittens & socks are tempting & undeniable . . .
Ever wondered how you can carry your growler straight from the store & or back to The Publican House for a return? Here is a solution from our resident leatherman from Leather Cache. You can also count on him for beautiful belts, bags, wall art & more . . .