Photo credit: Buschbeck Farms
Hello Market Friends:
At approximately 4:32 last Thursday, fall blew into the depot. Just like that, everyone was wishing they had worn one more layer of clothing, and looking forward to something warm and hearty for dinner. You may want to wear a sweater or some wool socks, but this week’s trip to the depot will be well-rewarded, because we have a great wealth of gorgeous fall foods arriving Thursday!
From Marvellous Edibles: “We are slowly starting to pick for storage. We already picked most of the potatoes [choose from Agria, Purple Russian or Huckleberry Gold this week], lots of very large cabbages, winter squash, purple top turnips, daikon and watermelon radish. Lots of good stuff! Fall greens are coming along quite nicely too; spinach, baby red radishes, arugula, are either ready or almost ready.”
Audrey from The Greenhouse Eatery emerged from her massive truck with gargantuan stalks of brussels sprouts last market day. These extraordinary vegetables are often underappreciated! Photographer and Market Friend Laura Berman taught me how to prepare them in a very easy and delicious way:
Cut all but the tiniest in half and toss them with plenty of slivered garlic and a little olive oil in a hot frying pan JUST until they turn very bright green. They should still have a good crunch.
Don’t miss Audrey’s sweet arrangements to decorate your table, and her bunches of lovely fresh assorted herbs.
I have been intrigued by Ta Neter’s listing of Mullein, a plant I love for its soft leaves and beautiful tall flower stalks. I knew that historically, mullein leaves were used as moccasin or boot liners, but I asked Shabaka to tell us more about why they grow it. Here is the information he sent back:
“Mullein or Great Mullein (Verbascum thapsus) is a biennial herb with single stems which grow from a taproot. It was introduced from Eurasia and usually grows along the roadsides and waste places. At Ta Neter Farm we grow mullein for leaves, which contain large amounts of mucilage, which soothes mucous membranes and has been shown to be anti-inflammatory. Flowers and leaves were used traditionally to make teas for treating chest colds, asthma, bronchitis, coughs, kidney infections, diarrhea, and dysentery. The dried leaves were also smoked to relieve asthma, spasmodic coughing, and fevers. Teas should always be strained because the leaf fuzz may irritate sensitive skin and throat membranes.” Such a great plant!
Forbes Wild Foods writes:”From one of the last Cranberry bogs in operation in Ontario (near Bala) we bring you a treat not to be missed. Just in time for Thanksgiving, the fresh cranberries have finished ripening and are ready to be turned into sauces, juices and treats. Only around for a few short weeks, so make sure to get yours while you still can.”AND they have the only tropical fruit native to Canada, pawpaws, which taste like a cross between a banana, custard and a papaya.”
Aldergrove is planning a short break, so this will be their last week until December. Better get some extras of your favourites!
My Dad used to say that his favourite kind of pie was the one in front of him. How are you going to decide? We have Pear Plum Pie, Apple Pie, Cherry Hand Pies, and Pumpkin Pie with Ginger Cookie Crust to make it really difficult!
Thanksgiving is a holiday which brings up mixed emotions for many, all the more when it falls just after Truth and Reconciliation Day. My hope is that by recognizing the wrongs of the past and committing to change, we can move towards a time when a true celebration of the earth’s bounty will bring us together.
I am sending this with heartfelt gratitude to our farmers, vendors, market staff and customers, and a wish that all will be well-fed.
p.s. The Repair Café returns next week! Gather your items in need of repair and bring them to the fixers! If they have already repaired something for you, remember to come and get it.