Gobble Gobble! Happy Thanksgiving!

Thanksgiving has got to be hands-down one of the best holidays of the year. Cool weather, but not too cool, amazing harvest foods, friends and family. I find this holiday much less stressful than Christmas, there is no early morning, no stress over gifts. Just a time to be with people you love celebrating our awesome local bounty. Relaxed, not rushed and warm, full bellies. Just perfect.
While this weekend is going to ROCK, please don’t forget that we have 4 more Market weekends! Our market does not close until Novemeber 3rd this season. Just two short weeks before our AMAZING Christmas Market that will take place on November 17th. While it’s true, this is your last weekend to see some of our vendors, there is still plenty of awesome left at Horton this year!
See you Saturday,
Shawn

Some highlights for this weekend!

SHUUG AND THE TEMPORARY MEN! PLAYING THIS WEEKEND!We dare you to try to not groove to their sound!

EMPIRE VALLEY FARM: Last call for canning tomatoes & peppers. To enjoy your own homemade soup all winter long find two great recipes below! Just freeze lots of squash & peppers in 6 cup bags.Bushels of thanks to everyone that has supported the market this season…….Matt, Rianna & myself have enjoyed coming to this year, awesome annd grateful crowd.

GRAMMIES CREATIONS: Just a reminder about ordering early for your favourite pickles to go into the tobacco slat boxes, some varieties are getting low. Some great news about the Hospice of London event I was at last Saturday…we raised $30.000 to go to the Hospice..what a great event…

R-GROW FARM: Thanksgiving would not be completed  without Sweet Potatoes on the menu. Stop by to pick up your side dish must this weekend along with our recipe suggestions. We’ll have plenty! If you are interested in a box of cured potatoes to enjoy during the winter months please e-mail me at rgrow@rogers.com to place your order. The cost is $40 for a 40 lb box that will store for months.  We will also have our pie pumpkins, decorative mini pumpkins and gourds along with our wheat wreaths, sheaves and turkey characters. No … I don’t mean Judy and Larry!  :)

These all make lovely hostess gifts for those of you who will be visiting friends and family this weekend.
This is our last week at market for the 2012 season. Monika, Anita, Joe, Judy and Larry thank  all the wonderful market goers who supported the “fruits of our labour”. It has been a terrific market season and we look forward to seeing everyone next July!
GREEN LEAF GOURMET: is excited to be at the Market this weekend to share a Thanksgiving Harvest of beautiful PASTRY. Pies, Coffee Cake, Squares, French Tarts, Gourmet Cranberry Sauce are what’s in store. Gluten Free treats are also available. Please stop by to try some Basil Pesto Hummus, a delicious, nutritious snack to help keep your energy up when you are on your legs cooking up your lovely Thanksgiving Feast.
   I would like to thank all my devoted customers who supported my local business this season. You are what makes the Market so special for me. Its a treat to serve you! I also want to thanks the vendors who are also a special part of my weekly experience at the Market ~ you are some of the finest!!
   This will most likely be my last week at the Market for this season as I head into extracurricular activities with 4 busy children! Best wishes for a beautiful Fall season and a kind and gentle Winter! 
Creative KIDS Craft
  The McCarvell Crew will be on hand to create a fun fall craft with all the young Market goers this week. Come out and decorate a funky gourd to celebrate the Fall Harvest!! This will be our last week at the Market this year. Thank-you to all the little and big people who kept our table hopping and supported our business this season! HAPPY FALL from the McCarvell Crew!!

McSmiths Organic Farm

Cathy from McSmiths is finding it so much fun  to pick for the Thanksgiving Market.

Since this is our last day at the market everything that is ready and ripe is going to the Horton Market on Saturday
We will have lots of “ready to go” lettuce for both  Caesar and Garden Salads as well fresh juicy cabbages, beets, swiss chard , B. Sprouts and some broccoli & cauliflower.
Gary planned an entire planting of radish for this Saturday!!
Thank you for letting us provide you with Local Organic Food.
See you in May 2013

Who’s Coming?

Here’s who you can expect to see this weekend! 

R-GROW Farm
Fabtastic Face And Body Art: Facebook 
McSmiths Organic FarmFacebook Website
Dancey Family FarmFacebook
Debackere Farms: Email
Berry Hill Fruit FarmFacebookWebsite
Koscik Green Houses: Facebook
Harris Family Farm: Facebook Email 
Natures Perfection Shiitake Mushrooms: 519-773-9672
Empire Valley Farms:Website Facebook
Talbotville Berry Farms: FacebookWebsite
Farmgate Fresh Meats: FacebookWebsite Email
Oegema Turkey FarmFacebookWebsite Email
Frisa Farm Fresh Eggs: Email Facebook
Harris Family Farm: Facebook Email 
Palmers Maple Syrup: 519-769-2245
Spicers Bakery: Facebook Website
Krista Miller Cake Artistry & Baker:Facebook Email
Lotus Thai Restuarant: Facebook EmailWebsite 
Wildflowers Tea: Website  FacebookEmail 
Elgin Harvest: Facebook  WebsiteEmail
Grammies Creations: Facebook Email
Desserts and More: Facebook Email
The Dutch Bakery: Phone 519-631-2830
Green Leaf Gourmet: Email Website
Uncle Dad’s Pizza: FacebookWebsite Email
Megan Intven Art: Email
Shastadolphin: Facebook Email
JB Weldz Metal ArtEmail Website
From The Meadow: Email  WebsiteFacebook
Spatopia: Facebook Website Email
Scissorkitty: Facebook
Raw For Pets: Facebook Website Email 
Springwell FarmFacebook
Steve Ivan Farms Inc.
Mark Wales Farm Fresh Produce
Susi Q Designs
St. Thomas Public Library Website Facebook Email  Blog
The Knitting Ladies – twice in October!

Shastadolphin

Shastadolphin Special this weekend is Apple Hats for $15!  Sizes from 0-3 months to 2 – 4 years will be available.  Hope to see you there!

Press Release From St. Thomas Elgin Public Health

Media Release

Contact: Erica Arnett, Health Promoter
Locally Sourced Thanksgiving Dinner won by Family
St. Thomas, Ontario, October 4, 2012In June, a challenge encouraging residents to support local agriculture was launched by the Local Food for Local People Coalition.  The challenge was designed to encourage people to take small steps to buy local and learn about their food.  This weekend at the Horton’s Farmers Market, Heather Snow, a local resident will receive a locally sourced thanksgiving dinner for her efforts to buy local.
The Local Food for Local People Coalition launched the Toonie Challenge to encourage people to learn more about their food and to recognize the important health, environmental and economic benefits of local food.  If 10,000 families purchased $2.00 (two dollars) per week of locally produced food this would keep $1,040,000 (just over a million dollars) circulating in our local community.
Heather Snow, the winner of the thanksgiving dinner, will receive a wonderful basket of local food valued at approximately $200. Heather’s completed challenge card was drawn randomly from the almost 200 people that took the challenge and pledged their support for local food.
The basket contents were generously donated by McSmith’s Organic Farms, Oegema Turkey Farms Inc, Farmgate Markets Inc, Briwood Markets, and Janis and Mark Harris from the Harris Family Farm.
The Challenge was one part of a local food charter recently launched by the Coalition.   A Food Charter is a guide for all levels of government, business, communities and families linking sustainable food policies to community action, resulting in more individual and community capacity to achieve long term solutions..  For more information on the Local Food Charter or the Local Food for Local People Coalition visitwww.elginhealth.on.ca or call 519-631-9900 ext 1247.

Roasted Butternut Squash Soup – Empire Valley Farm

4 tbsp butter or veg. olive
6 cups roasted butternut squash
1 large cooking onion, diced
1 large potato, peeled & diced
4 cups chicken or veg broth
½ c whipping cream or milk
8 cloves garlic (or less if desired)
Salt & pepper to taste
Melt butter in pan with onion, garlic over medium heat until onion is soft & turn slight golden colour.
In large soup pot or dutch oven add broth & potato , bring to boil, reduce heat simmer until potato softens.
Add squash , onion & garlic,milk or cream……..puree the soup with immersion blender until smooth, return to stove & simmer.  10 to 15 mins.   Add additional broth if too thick.
Season with salt & pepper to taste.
Roasting Butternut Squash
2 large butternut squash
Cut lengthwise remove seeds & lay face down in roasting pan with alittle water.
Cook in pre-heated oven 350  until soft with fork, browns  (approx  1 good hour ) Scoop flesh from skin.
If you have more than 6 cups, freeze or add extra squash to soup.  I like to roast many squash & put in freezer bags for winter.

DANCEY FAMILY FARM

Saturday will be my last day at market as a vendor. Yes, I’m hanging up my market apron. Being a vendor at the Horton Farmers’ Market has been a wonderful experience. I give my sincere thanks to the many people that have supported me through the purchase of my Certified Organic veggies and to the vendors that have become good friends. Elgin County is fortunate to have this fabulous market.
Much to my surprise and delight, I’ll have a good selection of ripe heirloom tomatoes on Saturday, as well as some green (immature) tomatoes. Also, edamame soybeans, spaghetti and butternut squash, sweet peppers and a few eggplant. I hope to see you Saturday!

Winner!

Congrats Melanie Konrad!This weeks winner of Market Bucks! Find the manager on market morning to claim your prize. Market bucks can be used same as cash from any of our markets awesome vendors.Be creative! ANY Market related photos are welcome – your haul, your breakfast/lunch/dinner with market goods, or even a photo of yourself/kids having a good time AT the market. Anything goes!

Elgin Harvest

What goes into a great pumpkin pie? Great ingredients. For the crust: local unbleached flour and house-rendered lard. For the filling: roasted local pumpkin pureed satiny smooth, real cream, and farm fresh eggs. Put it all together and you get a light, creamy, sweet & spicy custard-like filling in a tender-flaky crust. Topped with whipped cream? That’s up to you.

This weekend at the market, Elgin Harvest will have not only pumpkin tarts, but also bacon buttertarts, pear & cranberry tarts, strawberry & rhubarb tarts and more. Mix and match your tarts to satisfy everyone at the table. I’ll be up early (or late?) with oven mitts on to ensure all my handmade pies are baked fresh so you can serve the very best for your Thanksgiving dinner. It’s not too late to reserve your whole pies and preserves- call the kitchen at (519)866-3078.

Keeping in the Autumn spirit, Elgin Harvest will also be serving Hot Apple Cider to warm those chilly bones. Farmer Dick from Berry Hill Fruit Farm said it was good, and he’s not kidding! Enjoy a cup while you shop and pick up a jug from the farmer before you go home.

From The Meadow

For the last two market days I’ve sold out of our limited edition body butter called Cornucopia. This lotion we make in celebration of the autumn season putting the fruits of the farm to use. We blend peaches pears raspberries and other beautiful ingredients to create this sell out must have lotion. I’ve even had a customer offer to buy my tester…its that good. “Pear” it with our raspberry sugar scrub and you have an amazing treat for your skin and scenses. I’m fully stocked…when they are gone they are gone.
May your Thanksgiving be filled with Blessings and Pay it forward moments.

Berry Hill Fruit Farm

What an abundance of food there is  around at harvest time! Many of us have a squirrel-like instinct to store up food for the winter. Alice will have many of these storable food items at the market this week.
so you can beat the high food prices they are predicting for this winter!
  • Apples. Many varieties store well in your spare fridge or cool cellar. I’ve kept Galas until March!
  • Bosc pears. These will get tastier and tastier in storage and will keep until Christmas time
  • Apple cider. Freezes remarkably well and will keep all winter in the freezer. Be sure to remove 1/10 of the cider in the container before freezing or you’ll have a gusher of frozen cider coming out of the jug, kinda messy when it melts.
  • potatoes and onion will store most of the winter
  • Squash and sweet potatoes store for a couple of months or you can prepare and freeze.
We’ll still have beets, and beans for your Thanksgiving table!
DON’T FORGET, WE WILL BE AT THE MARKET UNTIL NOVEMBER 3!

Roasted Red Pepper Soup – Empire Valley Farms

2 tbsp (25 mL) olive oil
1 tbsp (15 mL) butter
1 medium cooking onion peeled and diced
1 tbsp (15 mL) chopped garlic
1 tbsp finely chopped fresh rosemary OR substitute 1/3 cup (75 mL) fresh basil leaves
4 roasted, red bell peppers
1 medium Yukon Gold potatoes, peeled and diced
4 cup (1 L) chicken stock
¼ cup (50 mL) whipping cream 35 %
Salt and pepper to taste
Small rosemary sprigs for garnish

Heat the olive oil and butter in a large saucepan over medium-high heat.  Add the onion and cook until soft.  Add the garlic and rosemary (or basil leaves) and cook a further minute.  Add the roasted peppers, potato and chicken stock.  Bring to a simmer.  Cook for about 10-15 minutes or until the potato is very soft.  Add the whipping cream.  Puree the soup with an immersion blender until very smooth.  If the soup is too thick, add a bit more stock or cream.  Season with salt and pepper to taste.  Ladle into bowls and garnish with a small rosemary sprig.

How to Roast Peppers
Method 1:  Roast pepper directly on an open flame of the gas stove top.  Place the peppers, one at a time on the flame.  Using tongs, rotate the pepper until it’s completely charred.  Place in a bowl, cover with a plate.  When cool enough to handle, slip the skins off and remove any inner seeds.
Method 2: Place the peppers under the broiler in an oven with the rack positioned about 6 inches from the broiler.  Using long tongs, carefully turn the peppers every 3 minutes or so, until the skins are charred.  Remove to a medium bowl and cover with a plate.  When cool, remove skins and inner seeds.

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