Join us in the Village of Haliburton and in Carnarvon this week, where we’ll be offering 12 oz bags of cranberries for sale, (while supplies last), just in time for Thanksgiving!
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!
The Haliburton County Farmers’ Market welcomes Carolyn Langdon to the Carnarvon Market location on Friday, October 11th, between 1 p.m. – 5 p,m.
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:
New York Times article