Spring is just just around the corner and the Haliburton County Farmers’ Market will be upon us before we know it!
With this in mind, we’d like to share an information update for the 2014 ‘incrEdible’ market season.
A.G.M. & Vendors’ Meeting
Both the A.G.M. & Vendors’ meeting will be held on: Thurs. May 1st, 7:00 p.m. to 9:00 p.m. The location is in the Great Hall of Fleming College, 298 College Drive, Haliburton Village. (Click HERE for map)
Market Dates and Times
- Haliburton Village market – This year the market in Head Lake Park will open earlier: Tuesday, May 20th, and it will run until Tuesday, October 7th, 2014 - The hours are from 12:00 p.m. – 4:00 p.m.
- Carnarvon market – Located beside Rhubarb Restaurant (formerly ‘That Place in Carnarvon’), the dates are from Friday, June 20 to Friday, October 10th - The hours are from: 1:00 p.m. to 5:00 p.m.
2014 Vendor Applications
- To download the 2014 vendor applications, please visit: HERE
- Completed applications and payment is due on Friday, May 2, 2014.
Please feel free to email us at: email@example.com with any questions, or by telephone at: 705-868-4236
(Please share this post with anyone who may be interested!) We look forward to seeing you soon.
This coming Friday, October 11th marks the last date for the Haliburton County Farmer’s Market, where all of our wonderful vendors will be closing their tent flaps for 2013. It’s been another ‘incrEdible’ market season, and you can count on us being back when the seedlings sprout anew and another growing season is once again upon us. Look for us next year in both the Village of Haliburton and in Carnarvon. Check our website, ‘like’ our Facebook page, and follow our Twitter site for recipes, information, as well as updates about the 2014 season.
Friday is the last chance visitors will have to stock-up on Thanksgiving goodies from the market, (including cranberries!), so consider joining us in Carnarvon, between 1 and 5 p.m. where we’re proud to offer a Kimchee demonstration, presented by Carolyn Langdon.
On behalf of the Haliburton County Farmers’ Market Board members and both market managers, I’d like to take this opportunity to thank everyone very much for their support, encouragement and patronage this year. Not only was the Carnarvon Market once again an unequivocal success, 5 years and counting, but the market in the Village of Haliburton more than surpassed all of our expectations, and we’re looking forward to doing it all over again next year!
Join us at the market in Carnarvon tomorrow, Friday, October 4th, from 1 p.m. - 5 p.m., and the Village of Haliburton, Tues. Oct. 8th, 12 p.m – 4 p.m., where we’ll have fresh cranberries, as well as 3 different kinds of apples, (see below), available for sale while supplies last!
We also welcome Janine Papadopoulos who will be in Carnarvon tomorrow, and in the Village of Haliburton on Tuesday, October 8th, sharing her great ideas and recipes for using cranberries! Come on out, learn a few new techniques and have some fun!
|Jonamac||Late September||Crisp and firm; great for fresh eating, pies, sauce. A Jonathan/McIntosh cross .|
|Cortland||Mid to Late September||Fresh eating, salads, cooking, great early pie apple, doesn’t brown when cut, low acid, stores in fridge till Christmas. Tart to sweet.|
|Empire||Late September or Early October||Fresh eating, jelly, sauces, and salads. Stores about one month in the fridge. Somewhat tart.|
The cranberry is a Native American wetland fruit, growing on trailing vines like a strawberry. The vines thrive on the special combination of soils and water properties found in wetlands. Wetlands, being nature’s sponges, store and purify water and help to maintain the water table. Cranberries grow in beds layered with sand, peat and gravel. These beds are commonly known as bogs or marshes and were originally formed as a result of glacial deposits.
Cranberries are grown throughout the northern part of the United States, British Columbia, Quebec, New Brunswick, Nova Scotia and of course, right here in Ontario.
The Oxford English Dictionary indicates that the early New England colonists may have coined the word cranberry from the German “kranebere” – literally, “crane berry.” Some say this is because the flower was considered to like a crane, while others think it’s because cranes were seen to feed on the plant.
We’re happy to focus on the wonderful qualities, characteristics and taste of the mighty cranberry this week and hope the thought of fresh cranberries peaks your interest! We look forward to seeing you at either markets!
Carolyn will be demonstrating the art of making Kimchi, a traditional Korean delicacy in which the fermenting process is as enticing as the finished dish.
Also spelled kimchee or gimchi, it’s a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as “spicy” or “sour”. In traditional preparation, Kimchi was often allowed to ferment underground in jars for months at a time. It is Korea’s national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber.
To learn more about Kimchi, consider a visit to these links: