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Weekly Market Notes Library

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Weekly Market Notes for October 18, 2012

Hello Market Friends:

There's a feast of colour right now, on the trees and on our farmers' tables, and that got me thinking again about the Japanese 'rainbow diet' that has been shown to enhance longevity. A quick google search brings up all kinds of explanations of the benefits of beta-carotene, chlorophyll, and other multi-syllabic good stuff, but what I like about this approach to eating is that it's fun and beautiful. Whether you're one or one hundred you can add delight to meals by munching on all the colours in the rainbow each day, especially when you have the market to assist you!

Ted Thorpe has a bumper crop of Jamaican pumpkins, so we're declaring it "Pumpkin Theme Week"! Ali Harris, who's got big knowledge and affection for this hefty vegetable, has been our consultant on the project. Ali says the long ones that look like overgrown zucchinis are his favourite because they bring back delicious childhood memories, but quickly adds that all the variable shapes and sizes taste great. (Returning to those nutrients, pumpkin is a superb source of Vitamin A and fibre, with a pretty good amount of protein, Vitamin C and iron.) For those of you who are daunted by the prospect of hauling home a giant, Ali will be carving some mega-pumpkins up into manageable chunks in advance, and making pumpkin fritters as well, so you can get in on the action even if you don't cook. What to do once you're the proud owner of all or part of a pumpkin? Pie's hard to beat, but here are a couple of Ali's savoury suggestions:

1) Think of Jamaican pumpkin as a substitute for potatoes. Boil chunks until tender, saute chopped onions, scallions (green onions), garlic and thyme, salt and pepper, and add to the drained pumpkin. Mash with as much butter as your heart desires (or allows).

2) Using similar ingredients, but taking it to the next level, make a pumpkin and rice stew:

Combine:

• 1/2 lb diced pumpkin
• 2 T vegetable oil
• 1 medium onion, chopped
• 3 1/2 cups water
• salt, pepper and a sprig of thyme
• 2 chopped scallions
• 2-3 T. butter or margarine (optional)

Cook until pumpkin is soft, and add 2 cups uncooked white rice. Stew and enjoy.

Sosnickis' contribution: "We'll be bringing lots of beautiful fall veg and some needed vegetable donations for 'Soupstock' to Dufferin! Enjoy Brussel Sprouts, Spinach, Tatsoi, Broccoli, Potatoes, Onions, Garlic, Cabbages, Kale, Leeks & beautiful Beets! Also bringing the first batch of frozen Sweet Corn - since we've had some requests already!" Jess & Ben

Knuckle Down news: It is a beautiful fall afternoon here at Knuckle Down Farm and the field is still a sea of green. This week I will bring more multicoloured carrots, spinach, kale, chard, leeks, onions, celery and a few watermelon radishes too." Jenny

See you at the market!

Anne Freeman

P.S. Soupstock is this Sunday from 11-4 at Woodbine Park. West-Enders, Head East via bike or TTC, it's history in the making! There are now over 200 chefs taking part, and over 10,000 pounds of ingredients are being donated, including generous contributions from some of our Dufferin growers. Great music, too, all in support of efforts to stop the Mega Quarry. Tickets are $10 for 3 bowls of soup (byo bowl & spoon), available in advance at http://www.soupstock.ca/

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