Day by day we are approaching "Opening Day" of the 2012 Caledon Farmers' Market Season. And given that the Canada Geese have started returning from their winter sojourn down South, June will be here before we know it.

If you, or someone you know, is interested in joining our Market in 2012, the Vendor Registration Package is now available for download on the Farmers' Market Webpage: www.caledon.ca/farmersmarket.  

Also, we would like to make one more announcement regarding changes at this year's Market: it will be an "indoor/outdoor" market.

Over the past three years the Caledon Farmers' Market was held in the parking lot of the Albion-Bolton Community Centre. This year, however, it will take place in the "Poultry Palace" building and lawn that skirts the west side of the parking lot.  Some vendors will be able to set-up inside the building and the remaining vendors will be located on the grass outside.

This change will provide patrons (and vendors) with added shelter from the wind, rain and sun as well as a more pleasant outdoor standing/walking surface. Combined with the switch to a Saturday and the extended season, expectations are that 2012 will be the most popular year to date for the Market.

As always, we will continue to provide regular Market 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.

In the January and February issues of this newsletter, we announced that the 2012 Caledon Farmers' Market will take place on Saturdays from 8:00 a.m. to 1:00 p.m. between June 2 and October 27.

As we prepare for the start of the 2012 Caledon Farmers' Market in June, we are looking for your input to help ensure that we offer the best possible "Market experience" for patrons of all ages.
 

Please CLICK HERE to view our very brief survey.

The Town of Caledon offers something for everyone - whether you are a resident, volunteer, business owner or a visitor to our community.
 
To share the many attributes and unique aspects of our community, you are invited to enter the Town of Caledon's Photo Contest and submit photos that you feel capture the essence of what Caledon is all about.

The winning photo(s) will be selected by a panel of judges appointed by the Town. First, second and third prizes will be awarded based on overall quality, best scenic shot and best community in action shot.

These photos will also be used to promote our community and credit recognition will be given to individuals whose photos are used.

CLICK HERE for details.

Although the 2012 Caledon Farmers' Market season is still a couple 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.

As we wait for the arrival of spring, while showing "old man winter" the door, we know it will be a couple months before Ontario's growing season starts again. 

However, the availability of greenhouse vegetables means we have access to fresh, local produce outside the regular growing season. And one of the best ways to enjoy the colour, crunch and nutritional benefits of these products is in a stir-fry.

Stir-frys are extremely easy to prepare and the flavour, colour and texture combinations are limited only by your imagination.

The recipe below, courtesy of the Foodland Ontario 2012 Recipe Calendar, will guide you in the creation of a delicious and nutritious stir-fry that is easy to prepare and enjoy any time of year. 

Preparation Time:

20 minutes 

Cooking Time:

10 minutes 

Servings:

Four

Ingredients:

• 1/3 cup (75 mL) Sodium Reduced Chicken Broth or Water
• 2 tbsp (25 mL) Soy Sauce
• 1 tbsp (15 mL) each Asian Chili Garlic Sauce, Hoisin Sauce and Rice Vinegar
• 1 tsp (5 mL) each Granulated Sugar and Cornstarch
• 4 tsp (20 mL) Vegetable Oil
• 12 oz (375 g) boneless, skinless Ontario Chicken Thighs, cut into strips
• 1 Ontario Onion, cut into thin wedges
• 2 Ontario Carrots, cut into thin diagonal slices
• 1/2 each Ontario Greenhouse Sweet Red and Yellow Pepper, cut into julienne strips
• 1 tbsp (15 mL) minced Gingerroot
• 1/4 cup (50 mL) chopped fresh Coriander

Preparation:

1. Stir together broth, soy sauce, chili garlic sauce, hoisin sauce, vinegar, sugar and cornstarch until smooth; set aside.
2. In large non-stick skillet, heat 2 tsp (10 mL) of the oil over medium-high heat. Stir-fry chicken for 2 to 3 minutes or until juices run clear when chicken is pierced. Remove to plate.
3. Add remaining oil to skillet; stir-fry onion, carrots, pepper and ginger until tender-crisp, 3 to 5 minutes.
4. Return chicken to pan; stir sauce mixture and add to pan. Bring to boil and cooking until slightly thickened, about 2 minutes.
5. Sprinkle with coriander and serve over a bed of rice or noodles. 

NOTE: Feel free to substitute the Chicken with Ontario Turkey Breast or Thigh strips or cubes of firm Tofu.