Spring has "sprung", the winter snow is now but a memory, the crocuses are emerging and the tree buds are showing.

Soon the fields will be painted with colourful sprouts and blossoms and the perfumed air will be filled with the calling of birds and the buzzing of bees.

All of this means that "Opening Day" of the 2012 Caledon Farmers' Market Season is fast approaching. 

To make sure each market day offers something new, we are pleased to announce the weekly theme schedule for the 2012 season is now posted on the Caledon Farmers' Market webpage: www.caledon.ca/farmersmarket.

The weekly themes will guide the scheduled activities that will take place on each market day. These activities will include culinary demonstrations, musical performances, arts and crafts activities, face painting, contests, shopping discounts, and many more activities designed to ensure there is plenty to enjoy for young and old alike.

Vendor Spaces are Available

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.  

NOTE: The Early Bird deadline for vendor registrations is Friday, April 27, 2012. 

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.

Please join Headwaters Communities in Action, Wellington Dufferin Guelph Public Health and a host of supporting partners for the first-ever Headwaters Food Summit and Local Food Trade Fair at Hockley Valley Resort on Monday April 23rd, 2012.
 

If you are interested in working together to build our food future, you are invited to attend and help develop a practical approach to bringing out the best of the food system in the Hills of Headwaters region.
 

This event is expected to attract a broad representation from across the food system, including: food producers, distributors, restaurateurs, chefs, caterers, food retailers, food processors and consumers.
 

Registration for this event is $25 per person (plus HST) and includes a gourmet lunch prepared using local ingredients by Hockley Valley's Chef de Cuisine, Michael Potters.

Please CLICK HERE for details and to register.

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.

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.

Spring has arrived early in Caledon but it will be at least a few weeks before Ontario's growing season starts again. 

However, as mentioned in the March issue of The Market Message, the availability of local greenhouses means we have access to fresh, local produce outside the regular growing season.

One of the best ways to enjoy the colour, flavour and nutritional benefits of these products is on a pizza.

Pizzas are extremely easy to prepare and they can easily be customized to your flavour, colour and texture preferences.

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

Preparation Time:

15 minutes 

Cooking Time:

20-25 minutes 

Servings:

Four

Ingredients:

• 1 ready-made Pizza Dough, about 1-1/3 lb (650 g)
• 1-1/2 cups (375 mL) shredded Italian Blend Cheeses
• 2 Ontario Greenhouse Tomatoes, sliced
• 1/2 an Ontario Greenhouse Sweet Yellow Pepper, thinly sliced
• 1/2 cup (125 mL) Pepperoni Slices, about 2 oz (60 g)
• 12 whole, fresh Ontario Basil Leaves

Preparation:

1. Lightly grease a 15- x 10-inch (38 x 25 cm) baking sheet.
2. Press or roll out dough to fit pan. Evenly sprinkle pizza crust with 3/4 cup (175 mL) of the cheese.
3. Arrange tomatoes on top; top with yellow pepper, pepperoni and remaining cheese.
4. Bake in middle rack in 450°F (230°C) oven for 20 to 22 minutes or until crust is lightly browned and cheese is melted.
5. Sprinkle with basil leaves and serve.

NOTE: Feel free to add other toppings such as Ontario Mushrooms, Goat's Cheese or Proscuitto, to name a few suggestions. To add a little extra texture and flavour to the crust, sprinkle the greased baking sheet with a pinch of uncooked cornmeal before rolling out the dough.