No need to pull out any confession from most, we all agree local strawberries are awesome! These tasty morsels are slowly trickling into our market this weekend - and with a little more sun and luck will be bountiful by Fathers Day. We are excited this year to be pairing up with Shaw’s Ice Cream and offering a delicious strawberry sundae event on June 15th. Mark your calendar, don’t miss this treat!
See you this weekend!
The Horton Farmers Market
Kettle Creek Conservation Authority:
This weekend will have a couple of neat things going on. Kettle Creek Conservation Authority visiting to poll the community with a short but important survey. Community members who take the time to fill it out will be entered into a draw to win some awesome stuff: an ipad mini, a rainbarrel or some market bucks! Take some time to help them out!
Who’s Coming?: Check out our weeks offering of vendors by clicking here.
This weekend we welcome Carol Beechey & John Millard! Looking forward to seeing you perform! If you know of someone who may be interesting in playing music at the market, please have them email the manager, there are still some weekends available.
Photo copyright Mark Girdauskas 2013
Planting season is coming to an end, so we are having kids get their hands in the dirt one last time! Playful fun grassheads to grow – this weekend under the Friends of The Market tent inside the main building. Bring your kiddos inside to create alongside our volunteers! See you Saturday!
Thank you to Janet Parkins for submitting your favourite rhubarb recipe! You’re this weeks winner of $15 in Market Bucks. Want to win next week? Tag yourself or Check in with your Smart Phone this weekend for a chance to win – or submit a photo (by email or facebook)!
Rhubarb Crisp Recipe: Submitted by Janet Parkins
There is still lots of Rhubarb available! Janet shares her favourite old fashioned crisp recipe. A family favourite!
1-1/2 lb (700 g) rhubarb, trimmed, cut in 1/2-inch dice (about 6 cups)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup rolled oats (not the quick kind)
1/2 cup butter, melted
In large bowl, toss rhubarb, sugar, flour and cinnamon. Transfer to lightly greased 8-inch square baking pan.
For topping, toss together flour, sugar and oats. Drizzle in butter. Mix well with fork. Sprinkle over rhubarb mixture.
Bake in preheated 375F oven until golden brown, about 30 minutes.