| What's on at the Market - August 18 & 25, 2011 | |
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There is something different happening each week at the Caledon Farmers' Market.
See below for a summary of what to expect over the next two weeks:
 August 18, 2011 - Country Festival
- The
Caledon Country Boys will be performing live at the Market - Eat Local Caledon will be sampling cornbread and giving away FREE recipes
- The Caledon Public Library will be offering its children's Summer Reading Club
- Market Sprouts Club activity: FREE face painting & colouring sheets
August 25, 2011 - Sprouts & Grains
- Eat Local Caledon will be providing information about growing your own sprouts
- Market Sprouts Club activities: plant a seed
- FREE tasting samples at participating vendors
- and much more
Visit www.caledon.ca/farmersmarket to view the list of special events and weekly themes. |
| WIN a "Freshalicious" Caledon Farmers' Market Gift Package | |
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 The Caledon Farmers' Market is pleased to offer an opportunity for you to WIN a "Freshalicious" Caledon Farmers' Market Gift Package ~ valued at $100.
Prize includes:
- a copy of Freshalicious: Eat Fresh, Eat Local, Eat Healthy cookbook, written by local food guru Stacey Fokas
- a Caledon Farmers' Market apron
- a Caledon Farmers' Market water bottle
- 50 "Farmers' Market Bucks" to purchase products from Caledon Farmers' Market Vendors
The winner will be selected via random draw on Monday, August 29, 2011 and be notified by e-mail.
CLICK HERE for more details or to enter. |
| Find the Caledon Farmers' Market on Facebook | |
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 Throughout the 2011 Caledon Farmers' Market season we will be sharing plenty of interesting information about the Market and local food-related events 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:
Honey-Glazed Lamb with Blue Oyster Mushrooms on a Fresh Baguette | |
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If you weren't able to attend the Market on August 11, then you really missed out on a special treat...
Stacey Fokas - local food guru and author of Freshalicious - was on hand to perform a culinary demonstration which included FREE samples of one of her favourite dishes:
Honey-Glazed Lamb with Blue Oyster Mushrooms on a Fresh Baguette
The recipe (below) is very simple, takes little time to prepare and is all about local. It even indicates where you can find the local ingredients that were used in the demonstration.
The listed ingredient amounts are for a group of approximately 40 people at two appetizers each, depending on the size of the leg of lamb. Use half the ingredients if serving 20 people and a quarter if serving 10.
 Ingredients:
- 1 leg of Lamb (deboned) ~ from Bert Nieuwenhuis
- 5-6 fresh garlic cloves ~ from Sarete Farms
- ½ cup of cane sugar
- ½ jar of raw honey (use more if you like) ~ from Leitch's Honey
- ¼ cup sunflower oil (plus more for frying)
- 2-3 lbs of blue oyster Mushrooms ~ from Windy Field Farms
- sea salt to taste
- 5 fresh baguettes ~ from Spirit Tree Estate Cidery
Preparation:
 The night before serving this dish, trim all excess fat and slice into 1.5 inch long strips. - Then slice the opposite way to slice very fine thin bite size pieces.
- Finely chop the garlic, add to the lamb, and drizzle with cane sugar and sunflower oil in a sealable container to marinate overnight.
- Fry the lamb on high heat until the water bubbles from the meat, then season with sea salt and add 2-3 tablespoons of honey per pan. You can only fry one pan at a time so use the honey as needed.
- Reduce until it creates a caramelized sauce and looks sticky sweet. You can adjust the amount of sticky sweet sauce by adding more or less honey. If you add more you may need to reduce longer.
- In a separate pan sauté the chopped blue oyster mushrooms on high heat until slightly browned.
- Serve on sliced baguette (1/2 inch thick), add the honey-glazed lamb, top it off with the sautéed mushrooms and serve!
- Enjoy!
TIP: You can prepare your a whole leg of lamb and use only what you need and freeze the rest for another occasion. |
