In 2012 we will celebrate the fourth season of the Caledon Farmers' Market!

Over the past three seasons we have been actively surveying market goers and vendors to collect feedback to help us ensure that the Market continues to improve and grow.

As a result of this research, the Market will undergo a few changes in this coming season in response to the most consistent requests and recommendations we have received.

In the January issue of The Market Message we announced that in 2012 the Market will operate on Saturday mornings to make it more convenient for people to visit and shop.

Another change that we are pleased to announce at this time is that the Market's season will be extended in 2012; running from June 2 to October 27 inclusive.

The additional five weeks will allow customers and vendors to take advantage of the entire growing season - especially during the fall harvest!

We will also continue to build upon the successes of past seasons and continue to offer a variety of reasons to visit the Market each week, such as:

• great vendors selling exceptional foods, crafts and other products
• the Market Sprouts Club for children age 12 years and under
• contests and prizes
• weekly themes like Maple Syrup and Barbeque with sampling activities
• culinary demonstrations, live music and other 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

As the return of the Caledon Farmers' Market draws nearer, 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.

In the meantime, we welcome your suggestions for products, activities and events that you would like us to feature at the Market.

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

The Town of Caledon, in partnership with the Caledon Countryside Alliance, has taken part in the Growing Good Food Ideas Video Project.

This project was completed as a collaborative venture with Sustain Ontario, a number of municipal and non-profit sector partners and Powerline Films.

With a contribution of funds from OMAFRA's Ontario Market Investment Fund, these groups have used video to tell the stories of just a few of the many fascinating sustainable food projects that are being run successfully in Ontario. 

Two videos have been produced to showcase Caledon's Good Food Ideas. The first video focuses on Caledon's "Farm to Table" efforts, while the other highlights Caledon's "Food Innovators".

These videos are an effective means of communicating innovation and opportunity within Caledon's food industry. They are also great tools for assisting the Town of Caledon's ongoing effort to support the agriculture, hospitality and tourism sectors of the local economy.

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.

There are few foods more effective at breaking winter's chill than a hot, hearty, stick-to-your-ribs bowl of stew.

Stews are among the easiest and most versatile dishes to make any time of year. They are packed with nutrition and you can customize the flavour simply by adding or removing ingredients.

The recipe below, courtesy of the Foodland Ontario 2012 Recipe Calendar, will guide you in the creation of a delicious and easy-to-prepare stew that is guaranteed to warm you from your head to your toes.

Preparation Time:

15 minutes 

Cooking Time:

30 minutes 

Servings:

Four

Ingredients:

• 1 tbsp (15 mL) all-purpose flour
• 1 tsp (5 mL) dried thyme leaves
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) each crumbled dried rosemary and pepper
• 2 tbsp (25 mL) vegetable oil
• 1 Ontario pork tenderloin (about 12 oz/375 g), cut into 1-inch (2.5 cm) cubes
• 1 Ontario Onion, chopped
• 2 cloves garlic, minced
• 2 cups (500 mL) sodium reduced chicken broth
• 1 medium Ontario sweet potato, peeled and cubed (1/2-inch/1 cm)
• 2 Ontario parsnips, peeled and chopped
• 2 tbsp (25 mL) chopped fresh parsley

Preparation:

1. Combine flour, thyme, salt, rosemary, pepper and pork.
2. In Dutch oven or large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat.
3. Add pork and cook until lightly browned: about 5 minutes.
4. Remove to plate.
5. Add remaining oil to pan.
6. Stir in onion and garlic and cook until lightly softened: about 3 minutes.
7. Stir in broth and bring to boil.
8. Add sweet potato, parsnips and pork; cover and bring to boil.
9. Reduce heat and simmer until pork and vegetables are tender: about 25 minutes.
10. Serve sprinkled with parsley.

NOTE: Cubed Ontario squash can be used in place of sweet potato if preferred. This dish can also be eaten immediately after being prepared or frozen for an easy meal at a later date.