Wow! Wasn’t last week a blast? By the end of the morning my feet were aching, but it was worth the ride! The music, the crowds, the sweet smell of waffles wafting through the air. It was a fantastic day at the market. This is the best time of year – so much in season and still so much to look forward to. A couple of things to mention; for everyones comfort please refrain from smoking in or around any of the market buildings. Also, while I am a huge dog lover, pooches (or parrots for that matter) are not welcome at the market due to health regulations (both inside and outside). Please keep Fido at home, we’d appreciate it :)
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Music at the market!
Thanks to Shuug and The Temporary Men for performing last weekend at the market. We’d love to have you back anytime! For booking info you can find this talented group on facebook or call them at: (519) 777-4834 or (519)709-8322
Our weekly featured vendor McSmiths Organic Farm
McSmiths Organic Farm has always been organic – since 1984! Gary and Cathy both worked for Agriculture Canada at the University Of Western Ontario in the early 1980’s. When they were seeing how genetic modification was beginning to dominate farming, they decided to jump ship and start an organic farm. I wonder if they knew 27 years later they would be farming 250 acres organically? Over the years as a customer, I have seen many aspects of the farm but this most recent tour really highlighted some facts that I wasn’t aware of.
Interesting facts about McSmiths Organic Farm:
-Their last name is NOT McSmith! Cathy chose to keep her last name when her and Gary wed. Cathy McGregor-Smith was often referred to as Mrs. McSmith at her job at UWO. When they decided to start the farm, it seemed an obvious choice to name their venture.
-Their home is made mostly of bales of straw and wooden beams harvested from their own property.
-There is always fresh-laid organic brown eggs available at the Farm for $4.00 per dozen.
-At the farm, McSmiths offers a large selection of organic meat. Beef, Chicken and Turkey (it’s best to call ahead to see the availability or to learn when the next “chicken day” is.
-McSmiths grows all their own feed. Field corn and grains, all organically. Gary makes the feed mixes himself, and they are now able to sell it to other small farms, and private homes with laying hens and coops.
-Both Gary and Cathy studied “Entology” in University. Anyone know what that means?
-The McGregor-Smiths have two daughters, both Lisa and Janis could pronounce “manduca quinquemaculata” at a very young age because of their parents professions. At first I thought it was some sort of dance, or may be even an illness or disease. Turns out I was way off base……
This Weeks Vendors
McSmiths Organic Farm
Green Leaf Gourmet
Great Lakes Farms
Dancey Family Farm
Koscik Greenhouse Tomatoes
Berry Hill Fruit Farm
Lotus Thai Restaurant
The Dutch Bakery
Uncle Dad’s Pizza
Talbotville Berry Farm
Oegema Turkey Farm
Frisa Farm Fresh Eggs
Palmers Maple Syrup
-Deli & Fresh Meats
– Shitake Mushrooms dabble
Desserts and More
The Harvest Table
Empire Valley Farm
From the Meadow
St. Thomas Public Library
Janis & Mark Harris
Janssen Farm Market
JBweldz Creative Metal Artwork
St. Thomas Seniors Centre
The Holey Stone Faerie Company
Get your little ones ready for fall, with a funky new hat from shastadolphin. Lots of styles to choose from, and custom orders are always welcome. Handmade right here in St. Thomas. Great quality and reasonable prices. Shop local!
Oegema Turkey Farm
Turkey Schnitzel. We use turkey breast meat, cut it into slices, tenderize it and then coat it with a spiced breading. It is quick and easy, low in fat, and DELICIOUS. Schnitzel is often a favourite with the kids.
Not sure how to cook it? Just preheat your pan to medium high or your barbeque to medium, lightly grease, and cook for 3-5 minutes per side. Why not enjoy some this weekend.
Janis and Mark Harris
This week Janis, Mark and Cameron will be at the market until about 10am, after that Lisa (Janis’ sister) will be looking after the table. Janis, Mark and Cameron are leaving to go to a family wedding in Mount Forest, On. Lisa will have the full line of our products. Thanks Lisa for looking after the table for us! During the month of August Decoration Days are held all over the province. Be sure to pick up glads and fresh bouquets to decorate the local cemeteries. There are so many bright and vibrant colours in bloom now.
Berryhill Fruit Farm
The Red Haven peaches are finally ready to pick, a full 10 days after last year. Thanks to the wonderful rains we have been having, they are beautiful! For all of you canners, they are available in 20 lb boxes at the market. We still have lots of green and yellow beans available and the first tomatoes from our fields. They have been lovin’ the rain as well. Feel free to call Alice at the farm if you’d like to make a special order. She will gladly bring it to the market for you! 519-765-1752
The Harvest Table
Even though we got off to a slow start this year thanks to the plentiful spring rains, the garden is now in full swing! Look for freshly picked pesticide-free eggplant, zucchini, cherry tomatos, green peppers and hot peppers this week at The Harvest Table. In addition, we’ve turned some of these naturally grown vegetables into delicious preserves! You will find a selection of Sweet Zucchini Relish, Mild Zucchini Relish, Bread & Butter Pickles, and Spicy Salsa at the market this week. For those with a sweet tooth, there will be treats for all ages; from the popular Chocoholic Dream Bars, to Chocolate-Chip Kids Cookies, the summer favorite Luscious Lemon Squares, and much more! On the healthier side, our Harvest Granola, full of nuts, seeds, quinoa and coconut, usually sells out every week so get yours early (it makes a great snack or topping for yoghurt and ice cream)! This week we will also be featuring a gluten-free vegan dessert for those with dietary restrictions.
*Organic Herbal Tea *Iced Tea*
Wildflowers Tea is wild about tea! We believe in having the freshest ingredients in our blends, focusing on our local abundant herbs, roots and spices. We find such joy in talking to the market go-ers every week, and learning ways in which they use herbs. What is your favourite herb and how do you use it? Last weekend I found many enjoyed Lemon Balm. Did you know that Lemon Balm has the reputation for,”making the heart merry” and is used for its calming and sedating actions? This herb is one of the ingredients in our CALM tea, helping one get a good nights sleep. Stop by for a flavourful cup, a bag to take home, or a refreshing cup of Iced tea. My lovely husband will be holding the boothe this weekend due to a prior engagement I have, and looks forward to seeing you there!
Talbotville Berry Farm
We are looking forward to seeing YOU at the Horton Farmers Market on Saturday! We will be bringing our own Home Grown Roma Tomatoes and Field Tomatoes. Roma Tomatoes are the best for making home made tomato sauce. The wait is over – our Fall Raspberries are ready and they are fabulous! You won’t want to miss our fresh young tender green beans and new baby potatoes either!
Krista Miller Cake Artistry And Baker
I hear last weekend was a great success! I missed you all, while I was away on saturday. My husband actually said to me, so how does it feel not being at the market on a saturday morning? It was quite strange, unfortunately I ended up with 2 kids with the flu for our holidays, but that’s the way things go sometimes. Came home to a ton of messages for orders and was only gone for a few days, so I am trying to get caught up on everything. I am looking forward to being here again this saturday , and am still deciding what flavours of cupcakes to make this week. I guess i will surprise you. I am going to be bringing something new to the market this week, “cake shots” ( little layered cakes in tiny glasses). This is a great idea for a party, wedding, stag & doe or any fun event..also a fantastic way for you to try a little taste without feeling too guilty.
Jbweldz Creative Metal Art
Bweldz Creative Metal Art is NOW LOCATED in the West End of the North Pavillion! All of JBweldz metal artwork is handmade by us with locally sourced, St. Thomas steel. Custom Metal Design for your home & garden, At JBweldz Creative Metal Art the possibilities are endless! Ask us about re-creating your favourite Vintage Logo in steel!
Dancey Family Farms
What is a Ground Cherry (Physalis)? This is the most commonly asked question when people visit our table that is outside in the North Pavilion. Drop by and we will give you a sample, so you can taste this sweet and unusual treat. The variety of Ground Cherry that we are growing is named Cape Gooseberry. It is neither a cherry nor a gooseberry. Like the tomato, it is a member of the nightshade family. ‘Cape’ refers to the paper cloak it is wrapped in, which is derived from the calyx. The Chinese Lantern and Tomatillo are other cultivars within the same family. Once the cape is removed, the fruit can be eaten raw as a snack or in salads; cooked in deserts, jams and jellies; or as an edible decoration on pastries, such as the tarts available from Green Leaf Gourmet at the table next to us. When fully ripe, the ‘cherry’ is golden in color and very sweet. We also like to eat the fruit when it is slightly green and a bit less sweet. The color of the cape indicates the degree of ripeness.
From The Meadow
Way too often do I hear people say they don’t have time to soak in a warm bath. Cleopatra reportedly took frequent milk baths to keep her complexion smooth. Treat yourself to a bath, decrease your stress, relax and allow your body to recover. We have many different soaks for many different conditions and ailments. AHHH Venus Milk Bath, Sherwood Forest, Birchbark just to name a few.Come check out our product options and buy a bath soak. A moment for you…. Make the time you’ll love it. www.fromthemeadow.com
Submitted by: Cathy McGregor-Smith
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C). Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.
How to Grill Peaches
Submitted by: Renee Saarloos from Berry Hill Fruit Farm
Grilling Peaches Makes Them Sweet and Juicy Peaches are a natural for the grill, where quick cooking brings out juiciness and intensifies sweetness.
1.Start with peaches that are firm with just a little give when you give them a gentle squeeze with your whole hand. 2.Cut the peaches in half and pit them. You can grill entire peach halves or cut them into wedges. Peeling the peaches isn’t necessary for the grill, but you certainly can peel them, if you like.
3.Brush cut side(s) of the peaches with a neutral-tasting oil, like grapeseed or canola.
4.Cook peaches over a medium fire on both sides until grill marks show and peaches are tender but not falling apart. A grilling basket works well for this.
Serve grilled peaches plain or in salads. Or turn them into delicious desserts by pairing grilled peaches with cool yogurt, whipped cream, or with scoops of ice cream.
Homemade Tomato Sauce
Submitted by: Shirley from Talbotville Berry Farms
10 ripe Talbotville Berry Farm Roma Tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 teaspoon Italian seasoning
1/4 cup Burgundy wine (or any wine)
1 bay leaf
2 stalks celery
2 tablespoons tomato paste
Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve on top of your favourite pasta!
Who looks good in an apron? You do!
Friend’s of the Market will have embroidered Horton Farmers’ Market aprons available for purchase this Saturday- only $20! All proceeds go to the Friends of the Market Account. They are made from 100% black cotton, embroidered with white stitching for the market logo AND they have pockets. Find the Market Manager, she’ll hook you up!
Thanks for being “Just Peachy!”
Our “Just Peachy” breakfast was a wild success with over 300 breaky’s served! This breakfast couldn’t have taken place without the generosity of some peachy sponsors and volunteers. Friends of the Market would like to thank: Berry Hill Fruit Farm, Sawyer’s Apiary, Troup Farms, Farmgate Markets, McSmith’s Organic Farm and Shaw’s Ice Cream. Special thanks to the amazing people who slaved away to prep and serve: Cindy Bircham(!!!), Benny Bergen, Cathy DeVree, Penny Brodie, Lori Baldwin-Sands, Ken Duguay, Maryann Winkworth, and Lee McGough – We appreciate your efforts so much!
Entomology is the scientific study of insects, a branch of arthropodology. At some 1.3 million described species, insects account for more than two-thirds of all known organisms, date back some 400 million years, and have many kinds of interactions with humans and other forms of life on earth. It is a specialty within the field of biology. Though technically incorrect, the definition is sometimes widened to include the study of terrestrial animals in other arthropod groups or other phyla, such as arachnids, myriapods, earthworms, land snails, and slugs.