Join us in the Village of Haliburton, at Head Lake Park to celebrate the market’s 2014 season opener!
12 p.m. to 4 p.m. today!!
We’ll have Celtic music to enjoy, loyalty cards at the HCFM booth, (first come first served), and all of your favourite vendors will be there!
We look forward to seeing you soon.
The Haliburton County Farmers’ Market is 5 years old and growing!
Join us in the celebration ~ 2013 Applications Are Now Open!
If you would like to join the Haliburton County Farmers’ Market as a vendor, please review the Market Rules and complete and submit a Vendor Application from the above links.
Please contact us with any questions.
Angel Taylor: 705-286-4877
Elaine Repath, Market Manager: 705.457.0991
Email: incredibleHCFMA [at] gmail [dot] com
This week’s Haliburton County Farmers’ Market focuses on the wonderful qualities, characteristics and taste of the mighty cranberry.
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.
The first known use of the word “cranberries” in English occurred in a letter written by the missionary John Eliot in 1647. (Source: Cranberry Harvest: A History of Cranberry Growing in Massachusetts. Joseph D. Thomas, ed. New Bedford, Mass.: Spinner Publications, 1990.)
The cranberry is a Native American wetland fruit which grows on trailing vines like a strawberry. The vines thrive on the special combination of soils and water properties found in wetlands. Wetlands are nature’s sponges; they 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, for the most part, are grown through the northern part of the United States. The major production areas are New Jersey, Massachusetts, Oregon, Washington, Wisconsin and the Canadian provinces of British Columbia and Quebec. Other regions grow cranberries as well, to varying extent, and these include Delaware, Maine, Michigan, New York, Rhode Island, as well as the provinces of New Brunswick, Nova Scotia and Ontario.
To learn more about cranberries, please visit our ‘Weekly Events Guide” and these other very informative links:
– Global Gourmet
– Cranberries at Wikipedia
– Cranberry Recipes at Canadian Living
Did you know that Sauerkraut translated means ‘sour cabbage’?
It’s made up of finely shredded, pickled cabbage that’s been fermented with various lactic acid bacteria. Sauerkraut has a distinctive flavour and a long shelf life.
Fully cured sauerkraut keeps for several months in an airtight container when stored at or below 15 °C (60 °F). Neither refrigeration nor pasteurization is required, although these treatments prolong storage life.
According to Wikipedia, German sauerkraut is often flavoured with juniper berries. Korea has offered the world their own version of fermented food called Kimchi. It’s their national dish, and it’s made with other vegetables and a variety of seasonings.
Sauerkraut appeared in China as far back as 2,000 years ago. The Romans mention preserving cabbages and turnips with salt. It’s believed to have been introduced to Europe in its present form 1,000 years later after Genghis Khan plundered China.
This week at the Haliburton County Farmers’ Market, we pay tribute to this age old tradition of fermenting the harvest.
Join us on Friday, September 14th at our Haliburton location as we engage in making sauerkraut, and we share the knowledge and engage with our visitors on how to do this, too! And, if you’d like to learn more amazing facts about this fermented food, please visit our “Weekly Events” page where we’ve added a plethora of information.
We look forward to seeing you on Friday!
Kitchen Garden International
German Food Guide
Make Your Own Sauerkraut
There’s nothing better than locally grown Ontario corn, brought from the field straight to the corn cooker! This Friday, August 30th, you’re invited to the Haliburton County Farmers’ Market, from 1 p.m. – 5 p.m. for an old-fashioned corn roast.
This roast is not only a fundraiser for our market, but a great opportunity to check out the fresh local produce from all of our wonderful local farmers and vendors, as the sun sets on the summer, and the harvest gets into full swing.
We’ll also be offering live music this week too, as we welcome Fiddlers, Beth and Norris Johns who will entertain visitors at the market with their lively Celtic tunes and engaging sounds.
This is the last week the Haliburton Farmers Market will be in our Carnarvon location this season. Next week, September 7th, don’t forget we’ll be located in the Town of Haliburton at Rotary Beach Park, from 2pm – 6 pm. We hope to see you there!
To learn more about Corn, don’t forget to visit our ‘Weekly Events’ page!
Corn is a vegetable and each kernel of corn is a seed. Kernels grow on cobs in cylindrical rows. There are a lot of seeds in each ear too as typically, each ear of sweet corn holds 800 kernels, situated in approximately 15 rows.
Sweet corn was the result of a gene mutation in field corn. This mutation occurred in the 1800s when sugar was prevented from entering the kernel and being converted into starch.
When shopping for corn, etiquette should be observed! One faux pas is pulling back husks if you don’t intend to buy the ear. Look instead for signs of freshness – A light pale green stem with silks & ends just beginning to turn brown. Etiquette aside, the husk protects the kernels, keeping them fresh and moist as corn starts losing sweetness as soon as it’s picked.
So, come out to the Haliburton County Farmers’ Market this Friday, August 24th as we celebrate this vegetable that has been cultivated for a millennia. Visit our ‘Weekly Events’ page for more insight into corn, and some fantastic recipes, too!
To learn more about corn, especially about its rich history, please visit these links:
– Native American History of Corn
– All about maize
– The First People’s Corn
– Three Sisters Garden
– How and Why to Avoid GMO Corn
This week at the Haliburton County Farmers’ Market, we’ll be Focusing on Mushrooms!
We’re in for an exciting market for this weeks August 10th market!
Not only do we have a mushroom vendor to introduce, Waymac Farms of Lakefield Ontario,.. ***An Update for everyone – Unfortunately our Mushroom vendor could not make it for today’s market. For this weeks ‘focus on mushrooms’ we’re happy to have a representative from the Haliburton Forest & Wildlife Reserve visiting. They will be offering information on how to grow your own shiitake mushrooms!
***An Update for everyone – Unfortunately our Mushroom vendor could not make it for today’s market.
Incidently, shiitake mushrooms have been cultivated in both Japan and China for more than 2,000 years.
When fresh, the shiitake offers a rich buttery, and even meaty flavour. When dried, the shiitake offers a smoky rich flavour. The texture not only tastes different from other mushrooms but it also contains a lower water content which accounts for the dense quality and concentrated aroma and flavour. Dried shiitakes are not only affordable but a great addition to many varied recipes. Shiitakes are an obvious choice for Asian cuisine or stir-fries.
More About Mushrooms
Hobby Farms link to: Mushroom Farming
Farmers Market Online: How to grow mushrooms
Cooking @ Love To Know: Types of edible mushrooms
Mushrooms.ca (PDF) – Mushroom production in Canada
Be sure to join us tomorrow at the Haliburton County Farmers’ Market, especially if you’re mad for mushrooms like we are!