Congratulations to Vicki K. of Caledon for submitting the winning entry in the "Name Our Newsletter" contest!

We received over 50 name suggestions and "The Market Message" was selected as the favourite by the Caledon Farmers' Market Advisory Group.

Thank you to everyone who submitted suggestions.

Please stay tuned for future contests and promotions as the 2011 Market season draws near.

We have started receiving Vendor Registrations for the third season of the Caledon Farmers' Market, which 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 also been updated and are available for download on the Market's webpage at: www.caledon.ca/farmersmarket.

Whether 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.

Even though the start of the 2011 Caledon Farmers' Market season is still a few months away, have been posting lots of interesting information about the Market on our Facebook Profile page.

You are encouraged to visit often to learn about upcoming special events, recipes, previews of vendors and much more.

We are very pleased to announce that Stacey Fokas ~ Caledon resident, "local food guru" and author of Freshalicious ~ will be a regular fixture at the Caledon Farmers' Market this season.

During her market appearances, Stacey will provide insightful tips on feeding your family with locally produced and seasonally available foods.

She will also perform culinary demonstrations using products available at the Market.

As the Market season approaches, we will be listing when Stacey will be at the Market and what she will be doing there on the Market's webpage (www.caledon.ca/farmersmarket) and on our Facebook profile page, so stay tuned. 

For more information on Stacey and her best-selling recipe book, visit: www.freshalicious.ca.

The Town of Caledon's Recreation Department is pleased to present Caledon Day on June 18, 2011.

This year's event will offer a wide selection of activities for the whole family - including a Fresh Food Market and a Vendor's Market - and is expected to attract thousands of people from across Caledon and throughout the surrounding area.

As such there are excellent vendor opportunities for those who wish to sell their products at the Caledon Day event.

CLICK HERE for more information about Caledon Day and the various vendor opportunities.

Like the asparagus, the radish is a harbinger of spring.

While there are many varieties of radishes that grow at different times throughout the year, the Cherry Belle radish (the bright red variety with a white interior that is common throughout North America) is often available in abundance by mid-spring.

Below are couple of extremely simple recipe suggestions for this very nutritious veggie.

Steamed Radishes
(Recipe courtesy of allrecipes.com)

Ingredients:

• 20 radishes
• 2 tablespoons water
• 1/4 cup butter medium sized baking potatoes

 Preparation:

1. Trim the ends off of the radishes and peel a band of radish-skin from around the middle of the radish.
2. Steam the radishes in a covered microwave safe container for about eight minutes, or until fork tender.
3. Drain and toss with butter, serve immediately.

 NOTES:

- If a microwave oven is not available, or not preferred, they can be steamed in the traditional manner ~ though more water will be required.

- Try adding a sprinkle of salt, pepper or lemon juice to enhance the flavour.

 

Ingredients:

• 4 cloves garlic, peeled
• 6 radishes, quartered
• 2 (8 ounce) packages cream cheese, softened

 Preparation:

1. Place garlic in a food processor and pulse until finely minced.
2. Add radishes, and mince.
3. Add cream cheese, and mix until well blended.
4. Transfer to a serving dish, and chill until serving.

NOTES:

- This dip also doubles as a great vegetable spread.

• Asparagus is native to Eurasia and was regarded as a delicacy by the Romans.
• It is a member of the Lily family.
• Asparagus spears grow from a crown that is planted about a foot deep in sandy soils. Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period.
• Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of calcium, magnesium and iodine, potassium, fibre, vitamins B6, A and C, and thiamin.
• Asparagus root contains compounds called steroidal glycosides, which may help reduce inflammation. In fact, some Chinese herbalists use it to treat arthritis.
• White asparagus results when it is planted under mounds of soil, blocking sunlight and reducing the plants ability to produce chlorophyll.
• Asparagus contains a sulphur compound that may cause a strange odor in a person's urine. This happens in approximately 40 percent of the population and is harmless.

• The radish is a root vegetable that is closely related to the Mustard plant.
• Radishes are believed to have originated in southern Asia and was cultivated in Egypt as early as 2780 BCE.
• The common name "radish" is derived from the Latin "Radix" or root.
• Broadly speaking, radishes can be categorized into four main types (summer, fall, winter, and spring) and a variety of shapes, colors, and sizes, such as red, pink, white, gray-black or yellow radishes, with round or elongated roots that can grow longer than a parsnip.
• Spring and Summer Radishes mature rapidly, with many varieties germinating in three to seven days, and reaching maturity in just three to four weeks.
• The first cultivated radishes were black and later on there were white varieties. Red radishes were developed in the 1700s.
• Radishes were highly esteemed in ancient Greece, and the Greek physician Androcydes ordered his patients to eat a radish as a preservative against intoxication.
• Radishes and radish leaves are an excellent source of vitamin C. Radish leaves are also a good source of calcium.
• Globe Radishes are a very good source of the trace mineral molybdenum and a good source of folic acid and potassium.
• Japanese Radishes (or Daikons) are a very good source of copper and potassium. The kaiware daikon radish sprout is a potent source of antioxidants.