Local award-winning watercolour artist SANDHU SINGH has very generously donated a painting created especially for the market to be raffled as a fund-raiser for the North Saanich Food for the Future Society. Tickets are are $5.00 each or 3 for $10.00, available at the market – look for them at the Community Table each week until Thanksgiving! We’d like to also give special thanks to Germain Taylor for donating her time and expertise to create a custom frame for this wonderful painting!How Do You Keep Your Summer Fruit From Going Moldy?
Berries are delicious, but they’re also kind of delicate. Raspberries in particular seem like they can mold before you even get them home from the market. There’s nothing more tragic than paying $5.50 for a pint of local raspberries, only to look in the fridge the next day and find that fuzzy mold growing on their insides.3rd ANNUAL SUMMER FETE IN PHOEBE NOBLE’S GARDEN
We’re pleased to announce that Sandra Holloway (Phoebe’s daughter) has invited us back to stage our 3rd Summer Fete in her garden onSunday, June 23rd, from 1:00 to 4:00! This year, we’ll be featuring 2 local beverage producers, Domaine Rochette (from Victorian Epicure) with local wines, and Sea Cider with their popular local ciders. Some of our wonderful artists will be returning (Judy McLaren, Stephanie Steele, Heather Goulet, Rob Dempster), and we’ll be featuring some new artists (Maggie Warkentine, John Maloney). Brad Prevedoros will again entertain and inspire us with his music, and Sandra will be on hand to educate and enlighten us with stories of her mother, and tips to create a vegetable garden like her beautiful example in the heart of the garden.2nd ANNUAL SUMMER FETE IN THE GARDEN4th ANNUAL NORTH SAANICH FLAVOUR TRAIL WEEKEND: AUGUST 23-25, 2013
The new and improved North Saanich Flavour Trail weekend will be start at the Muse Winery on Friday, Aug. 23rd and run Saturday and Sunday, August 24th and 25th this year. As in previous years, our market will be the starting-off point. In addition to lots of new and returning vendors (as well as all our regulars), you can come to the market to get your program for the tour. Three big events have been added to this year’s Flavour Trail:
On Sun. August 25th, at 1:00, plan to attend a screening of Nick Versteeg’s local documentary “Food Security – it’s in your hands” at the pavillion at the Federal Centre for Plant Health (8801 East Saanich Road, North Saanich). Let’s Talk Duck Eggs!
Check out this quote from Jamie Oliver: “Duck eggs make baked goods fluffier, moister and richer than chicken eggs. If you can get your hands on some fresh duck eggs, by all means grab some and take them home! Duck eggs make baked items so much fluffier than chicken eggs, you will be amazed. You substitute one duck egg per chicken egg in the recipe, even though the duck eggs are bigger. Duck eggs work best in baked goods like cinnamon buns and cakes. Duck eggs make waffles really fluffy, too. A duck egg yolk has more fat than a chicken egg and it’s white has more protein. This means the white builds a loftier structure when whipped and the extra fat makes the baked good richer. Fluffier and richer? Um, yeah! This, my friend, is how old farm ladies win state fair baking competitions. Duck eggs interestingly are lower in cholesterol than chicken eggs. They also have a longer shelf life because their shells are so much thicker. They are also a good addition to gluten free baking – what your baked good loses in structure by omitting gluten can be partially gained back with the denser albumen (egg white protein). Seriously, their only downside is availability.So keep your ears open for soft and distant quacking. And if you hear it, for Pete’s sake fire up your oven!” And you’ll hear that quacking, and find those beautiful eggs at the Community Table at our market. Duck eggs also have much more of virtually every nutrient than chicken eggs (including twice as much iron and 5 times as much vitamin B-12).Local lamb for sale
Debbie Trerice now has North Saanich ethically-raised lamb for sale. It’s being sold by the half (left or right) and has been cut, wrapped and frozen. The cost is $4.00/lb. hung weight, which works out to about $6.00/lb. after cutting and wrapping. Becoming a Market Vendor or Volunteer
Our market is focused on supporting agriculture and food production on the Saanich Peninsula. We`re currently looking for new growers and food vendors to serve healthy food at the market. Our Fourth Season of Fresh Food, Fun, Music and Community
There are lots of obvious reasons to come out and support a local market. Fresher produce, knowing where your food comes from, reduced carbon footprint; but the best reason is the fun you’ll have when visiting the market each week to see what’s new.Thank you to everyone who attended the Promise of Spring Luncheon
Thank you to all who attended The Promise of Spring Luncheon. A special thanks to: Tina Fraser Baynes for sourcing and cooking the delicious food; Sommelier Kami Lee Rob of Wine Pixie Cellar Management for pairing the wines; and Jennifer and David Johns for hosting the event. Dinner deconstructed in front of sell-out crowd
On February 14th Jon Steinman, radio broadcaster and host of the national food show “Deconstructing Dinner”, addressed a sold out crowd at the Chalet Muse Winery. Mr. Steinman is part of an award-winning independent media network working for a food-secure Canada.