Now that we've entered 2012, the countdown to the fourth season of the Caledon Farmers' Market Season has begun.

Building on the successes of the past three years, the 2012 season will feature a number of reasons to visit the Market each week, including:

• great vendors selling exceptional foods, crafts and other products
• fun events like culinary demonstrations and live music
• the Market Sprouts Club for children age 12 years and under
• contests and great prizes
• weekly themes like Chocolate and Apples & Cider with sampling activities
• and, opportunities for hundreds of people to meet and experience the excellent selection of high-quality local goods available at the Market each week

A major change planned for the Market in 2012 is that it will operate on Saturday mornings; making it more convenient for people to attend and shop than in the past.

As we prepare for the return of the Caledon Farmers' Market in June 2012, we will continue to provide regular updates and share food-related events, recipes and other information on our website and Facebook Profile Page and via this newsletter.

There is also an extensive collection of photos from past Market seasons on our Facebook page.

So, please stay tuned for more and remember... we are always looking for suggestions of ways to continue to grow and improve the Caledon Farmers' Market.

Feel free to share your ideas and suggestions by e-mailing us at: edc@caledon.ca.

Although the 2012 Caledon Farmers' Market season is still months away, we will continue to share plenty of interesting (and useful) information about the local food and food-related events on our Facebook Profile page.

Be sure to continue to visit us to discover and share food-related events and information. You are also encouraged to offer your suggestions for improving the Market or post your favourite recipes.

Having a steaming hot bowl of home-made turkey soup on a cold winter day is a tradition for many North Americans, and for good reason... it is both delicious and nutritious and a great way to reduce food waste by using leftovers.

The recipe below, courtesy of the Foodland Ontario 2012 Recipe Calendar, will guide you in the creation of a simple yet hearty and flavourable soup that is the perfect winter comfort food.

Preparation Time:

20 minutes 

Cooking Time:

25 minutes 

Servings:

4 to 6 (makes 10 cups (2.5 L)

Ingredients:

• 1 tbsp (15 mL) vegetable oil
• 1 Ontario onion, diced
• 2 each Ontario carrots and parsnips, peeled and thinly sliced
• 1 clove garlic, minced
• 1 cup (250 mL) sliced Ontario mushrooms
• 8 cups (2 L) sodium-reduced chicken broth
• 2 cups (500 mL) diced cooked Ontario turkey
• 1 cup (250 mL) alphabet pasta or thin noodles, broken up
• 1/4 tsp (1 mL) dried thyme
• A pinch of pepper
• 2 tbsp (25 mL) finely chopped fresh parsley

Preparation:

1. In large pot, heat oil over medium-high heat.
2. Stir in onion, carrots, parsnips and garlic; cook, stirring, until vegetables are slightly softened, about 3 minutes.
3. Stir in mushrooms for 1 minute.
4. Add broth, turkey, pasta, thyme and pepper; cover and bring to a boil.
5. Reduce heat and simmer until pasta is tender, about 15 minutes.
6. Serve sprinkled with parsley.

NOTE: Turkey can be substituted with chicken if preferred. This dish can also be eaten immediately after being prepared or frozen for an easy meal at a later date.