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| Counting Down to the 2011 Market Season | |  The third season of the Caledon Farmers' Market will start on Thursday, June 16, 2011 and run each Thursday (rain or shine) until October 6, 2011.
Our Vendor Handbook and Vendor Registration Package have been updated and we are now accepting registration applications for the 2011 Market season. Therefore, if you are a past vendor of the Caledon Farmers' Market, or would like to become a new vendor in 2011, you are encouraged to submit your completed registration form as soon as possible.  We will continue to provide regular market-related updates and useful information, such as recipes and event announcements, via our e-newsletters and on our Facebook profile page. You are also invited to visit the Caledon Farmers' Market webpage at www.caledon.ca/farmersmarket to view past issues of this newsletter and to stay up to date with developments relating to the Market.
We are committed to growing the Market and meeting the needs of our visitors, and welcome your feedback.
If you have any thoughts or suggestions to share about the Caledon Farmers' Market please drop us a line at edc@caledon.ca. |
| Find the Caledon Farmers' Market on Facebook | | |
 Even though the 2011 Caledon Farmers' Market season is still a few months away, we will still be posting information about it on our Facebook Profile page.
You are encouraged to visit often to learn about upcoming special events, recipes, previews of vendors and much more.
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| Featured Recipe - Winter Root Vegetable Soup | |
During the cold, dark winter months there are few better comfort foods than root vegetables, such as potatoes, parsnips, turnips, beets and celery root to name a few. Aside from being highly nutritious, they can be prepared in many different ways, either as side dishes or main ingredients.
A hearty bowl of root vegetable soup is a great way to warm the soul on a frigid winter's day. Soup is also a great way to ensure that leftovers are not wasted and if you make a large batch it can be refrigerated or frozen for future consumption.
Below are preparation instructions for making six (6) servings of delicious and nutritious Winter Root Vegetable Soup, which can be prepared with a number of locally-grown ingredients available in local grocery stores and markets.
 Ingredients:
- 3 parsnips, peeled and cut into 1/2-inch pieces
- 3 carrots, peeled and cut into 1/2-inch pieces
- 1 celery root, peeled and cut into 1/2-inch pieces
- 2 turnips, quartered
- 1 sweet potato, peeled and cut into 1/2-inch pieces
- 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons butter
- 1 stalk celery, diced
- 1/2 sweet onion, diced
- 1 quart vegetable broth
- 1/2 cup half-and-half cream
- salt and ground black pepper to taste
Preparation: - Preheat an oven to 425 degrees F (220 degrees C).
- Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan.
 Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. - Toss vegetables to evenly distribute seasonings.
- Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
- Meanwhile, melt the butter in a large pot or Dutch oven over medium heat.
- Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Pour in the vegetable broth and bring to a simmer, uncovered.
- Stir in the roasted vegetables and continue simmering for 10 minutes.
- Puree the soup using an immersion blender.
- Stir in the half and half, and season with salt and pepper, if necessary.
- If the soup becomes too thick, add more vegetable broth.
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| Did You Know? | |
 Valentine's Day, (also known as Saint Valentine's Day) has its origins dating back to the year 496CE (AD) when it was established by Pope Gelasius I to commemorate one or more early Christian martyrs named Valentine.
Here are a few interesting facts about Valentine's Day - which is just around the corner: - The first recorded association of Saint Valentine's Day with romantic love was in a poem titled "Parlement of foules", written in 1381 by English poet Geoffrey Chaucer. It was written to honour the first anniversary of the marriage of King Richard II of England to Anne of Bohemia.
- Valentine's Day is celebrated on February 14th in Canada, the United States, Mexico, the United Kingdom, France, and Australia. Other countries celebrate similar days at various times throughout the year.
- According to Ancient Greek legend, Cupid (the ever present icon associated with Valentine's
 Day) was the son of Aphrodite, the goddess of beauty. The young, playful god was known as the "god of love", and is most often depicted in art flying around with a bow and arrow, shooting love into the hearts of the unsuspecting. - The tradition of giving Valentine's Day cards began in western Europe the 1400s. All the verses had to be hand written until the late-1700s when printers began producing cards containing verses and sketches.
- According to the Greeting Card Association, an estimated one billion valentine cards are sent each year, making Valentine's Day the second largest card-sending occasion of the year, after Christmas.
- Approximately 85 percent of all valentines are purchased by women.
- Most of the foods traditionally associated with Valentine's Day are (not surprisingly) widely considered "love triggers", including: chocolates, oysters, asparagus, truffles, radishes, caviar and figs to name a few. Champagne, wine and specific spirits (e.g. rum) are also commonly associated with Valentine's Day celebrations.
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