Isn’t September glorious? (At least, it was until the rains hit.) I love this time of year, especially the cooler sunny days. What really gets me excited, though, is the bounty at the market.
The winter crops are starting to come in but the summer crops are still available. Corn and strawberries are almost done for the year, so make sure you get your fill. I am amazed at how sweet the berries are right now. Thank you all that sun.
What is really taking centre stage at the market now, however, are apples. Although Coquitlam Farmers Market said goodbye to Silver Hill’s Sonja and Raymond this year (and wish them a wonderful retirement), many other vendors have apples to enjoy. We have four vendors bringing apples to market so you can certainly get your fill. Sunrise is still available, and the Galas have begun to appear.
What is your favourite way to serve apples? The list is long. From eating out of hand to featuring in savoury dishes and starring in desserts, apples can be used in a multitude of ways.
One of the easiest is a simple applesauce. Peel, core and slice the apples, place them in a saucepan with a bit of water and cook until they are soft. That’s it. If you want to complicate the recipe, try adding a bit of cinnamon, nutmeg and sugar if you need it. You can even add other fruits such as pears, strawberries or blueberries. Apple sauce can be used as a condiment for meats, as a substitution for fat in baking or as a layer in a yummy granola yogurt parfait.
As for savoury uses, my current favourite savoury apple dish is the pork and apple sausage from Central Park Farm. They pair perfectly with pancakes or potatoes. But if you want to cook something, try this salad, with almost all the ingredients available at the market. Toss together cooked chicken meat, sliced fennel and sliced apple with a simple, mustard-based dressing and sprinkle with slivered almonds. You can bulk the salad up with the addition of shredded kale.
And speaking of kale, it is in abundance right now. I always have it on hand for no other reason than to add it to smoothies but it, too, is a versatile vegetable. Cooked or raw, sweet or savoury, kale goes everywhere. It’s a nutritional powerhouse too. A single cup of raw kale (about 67 grams, or 2.4 oz) contains a bevy of vitamins as well as manganese, calcium, copper, potassium, magnesium, iron and phosphorus. You can almost live off the stuff.
How about an apple, cheese and kale salad as a side dish for Thanksgiving? Shredded kale, diced apple and cubed gouda combined with a tart lemon-garlic dressing is a great way to start your Thanksgiving meal.
Which leads me into the next great event at Coquitlam Farmers Market. Oct. 8 is the last market before Thanksgiving and several of our vendors will be showcasing their favourite Thanksgiving side dishes, all made with market ingredients.
Karen Curtis is the Lemonade Lady (kicslemonade.ca and kicslemonade.blogspot.ca) at the Coquitlam and Port Coquitlam farmers markets. Her column runs monthly.
SWEET & SAVOURY VEG
Here’s one of my favourite Thanksgiving side dishes:
ROASTED VEGETABLES
1 sweet potato, peeled and cut into 1-inch dice
2 carrots, cut into 1-inch pieces
½ a butternut squash, peeled and cut into 1-inch dice
1 small turnip, peeled and cut into 1-inch dice
2 onions, peeled and cut into 1-inch dice
Combine all the veggies in a 9x13 baking dish. Coat with olive oil and roast at 425 F for 30 to 45 minutes. Remove from oven, season with salt, pepper and 1 tsp garam masala. Drizzle maple syrup over the top and continue roasting for another 10 to 15 minutes.
Enjoy!
