The Horton Farmers Market is getting SPOOOOKY!

After all the true fall weather this week, I bet many of you have butternut soup simmering in your crock pots. This is the best time of year for hearty soups, stews and chilies. There is still lots of fresh options at the Market – time to squirrel away for the winter!
Next week we’re celebrating Hallowe’en at the Market! So much awesome, and not all of it has been announced yet. We’re having  a costume contest for our Vendors, oh yes, that’s right! We’re having our vendors dress up for the market, we’ll take photos of them all, post them on our FACEBOOK page – and ask you to vote on your favourite. The winner of the contest will be awarded $50 in Market Moulah to give to one random “like” from their voters. Super awesome for everyone! The $50 can be spent at our November 3rd Market or our Christmas Market on November 17th.
Also don’t forget to do your trick or treating here on the 27th! Next weekend we’re having a “Sample Saturday”! Many vendors will be supplying little gems of yumminess from their booth – think of it as Trick Or Treating HFM style!

Stay tuned for more spooooooky details!

Some highlights for this weekend:

WILDFLOWERS TEA: What an amazing market season it has been. Thank you to everyone who has stopped by, sampled and sipped tea! We will have an abundance of all of our blends this coming Saturday, including our newest “Roasted Roots”, so stop by and stock up on our warming, nutritive and comforting blends to help you through these colder months. Don’t forget to grab your Defense tea, great for this cold and flu season for both adults and children. See you outside this Saturday!

FROM THE MEADOW: Oh the panic has begun to set in….how will I get From the Meadow product in the off season of the market. Come out to the farm and see where everything is grown and handmade. We offer a great on line store with shipping worldwide.
Stop by From the Market stall for a free soap sample and flyer for all our contact info.
After selling out of Cornicopia for 3 weeks in a row another patch has been made…just for you. Come early to get your jar of body lotion made with a wonderful blend of fruits.

Please also note buy 4 creams get 1 free will be running…..time to stock up.


We still have lots of apples, potatoes and onions in the cooler. Nows the time to stock up for the winter months.There’s also lots of cider for freezing! See you at the market!

Fun Food Facts
  • If you don’t have a toothbrush handy after a meal or snack, eating a crunchy Ontario apple is a great way to “brush” your teeth.
  • In 2009, Ontario produced more than 392 million pounds of apples. That’s enough to fill 111 Olympic-sized swimming pools!

Who’s Coming?

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

Fabtastic Face And Body Art: Facebook 
Berry Hill Fruit FarmFacebookWebsite
Koscik Green Houses: Facebook
Natures Perfection Shiitake Mushrooms519-773-9672
Talbotville Berry FarmsFacebookWebsite
Farmgate Fresh Meats: FacebookWebsite Email
Oegema Turkey FarmFacebookWebsite Email
Frisa Farm Fresh Eggs: Email Facebook
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 HarvestFacebook  WebsiteEmail
Grammies Creations: Facebook Email
Desserts and More: Facebook Email
The Dutch Bakery: Phone 519-631-2830
Uncle Dad’s Pizza: FacebookWebsite Email
Shastadolphin: Facebook Email
JB Weldz Metal ArtEmail Website
From The Meadow: Email  WebsiteFacebook
Steve Ivan Farms Inc.
St. Thomas Public Library Website Facebook Email  Blog
The Knitting Ladies – twice in October!


Grammies Creations has been busy working on more Wine Jellies.  From left to right.  Pinot Noir Cherry-Pomegranate, Chardonnay Papaya-Pineapple, Zinfandel Raspberry, White Zinfandel Strawberry and White Wine Blueberry-Blood Orange, which was a huge success last weekend.  I will have a few to sample on Saturday.


Our FIRST ANNUAL CHRISTMAS MARKET is set to take place on November 17th from 8-12! We’re now accepting new vendors! Local Artisans and Crafters please apply to


What is Elgin Harvest bringing this week?

You may think Autumn brings a lack of culinary inspiration into a chefs kitchen. That is absolutely false. Autumn is not only the time of year to enjoy apples, squash, cabbage, chestnuts, grapes and onions, but it is also the time to look into the larder and see the (almost) full year of harvest through preservation techniques. Its not just about canning either; Drying, smoking, freezing, curing, and cold-storing are other examples of how to keep our families, friends and ourselves nourished throughout winter.

With three awesome Saturdays left of the regular market season, I am still going through the weekly challenge of “What am I going to make?” This week I am inspired by three things: what I’m craving (pizza), what is available (squash, onions), and will it warm the restaurant (ovens on). What did I come up with? Roasted butternut squash pizza with caramelized red onions, bacon & sage. It’s a rich and filling pizza so it would be perfect served with spinach salad (with lemon vinaigrette) or cut into small wedges as an appetizer. Try it before you buy it this weekend as Elgin Harvest participates in the market’s sample Saturday.

Other Elgin Harvest menu items for this week include: Raisin tarts, Tiramisu (in a jar!), and Pumpkin scones.


Turkey Pot Pies.  Roasted whole turkeys, carrots, celery and onions in a delicious thick broth.  Mmmm.  Just cook them, from frozen, at 375 for 1 hour and enjoy them with a salad.  We have them in our freezer, just ask for them.

Best Ever Turkey Chili

1 lb ground turkey
1 medium onion, chopped
1 clove garlic, minced
½ cup celery, chopped
28 oz can tomatoes
5 ½ oz can tomato paste
1 Tbsp Worcestershire sauce
1 Tbsp chili powder
1 tsp each paprika and cumin
19 oz can red kidney beans, drained

In large nonstick skillet, combine turkey, onion and garlic.  Cook over medium heat 10 minutes, stirring and separating turkey as is cooks.  Add celery and tomatoes, tomato paste, Worcestershire sauce, chili powder, paprika and cumin.  Bring to a boil, reduce heat and simmer 20 to 25 minutes, stirring occasionally to break up tomatoes.  Add kidney beans.  Cook 5 minutes longer to heat through.  Makes 4 to 6 servings.

Dancey Family Farm


This spicy green tomato cake is moist and delicious, thanks to the diced immature (not ripe) tomatoes.

Preheat oven to 350°.

In a large mixing bowl beat until smooth:

  • 1 cup of brown sugar
  • ½ cup of vegetable oil and ½ cup of coconut oil OR one cup vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla

Sift together and then slowly stir or beat into the egg mixture:

  • 3 cups of whole wheat pastry flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

When batter is well blended stir in:

  • 1 cup pecans or walnuts
  • 1 cup raisins
  • 2 1/2 cups diced green tomatoes

Pour into greased 9 x 13” pan.

Top with grated coconut.

Bake for 40 + minutes, or until a wooden pick or cake tester inserted in the center comes out clean.

Enjoy the last of your tomato crop!

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