I read somewhere the other day that Canada doesn’t have four seasons, we have 11. I won’t list them all but currently we are in the “False Fall.”
That is the period right after summer but before “second summer.” You know, that time of year when it’s freezing in the morning but by noon you are wishing you were in shorts and a T-shirt.
It’s also the time of year when we are getting back into the routine of work and school, and things become a bit more scheduled and time a bit more precious.
Make sure you spend some of that precious time at a market. The abundance is crazy right now as there is literally nothing you can’t get. The summer crops are still coming in with second plantings of lettuces and everbearing strawberries arriving, the apples are in full swing and the winter vegetables are starting to make an appearance too.
Personally, I think this is the very best time to shop at market.
Hopefully by now you have stocked up on all the goodness you need, maybe even done some preserving too. Fear not, though, there is still time. Something as simple as putting your bounty into freezer bags will yield you summer freshness in the coming months.
Tomatoes work especially well for this. Just wash them, bag them and throw them in the freezer. Kale is good for that, too.
One thing you don’t want to preserve are melons. They are so good right now and best eaten as often as possible. Red Barn brings them to Coquitlam from its farm in Cawston. The long, dry and hot summer weather in Cawston is perfect for growing melons. Aside from eating them out of hand, try them in a salad with cucumbers and feta, tossed with a lemon vinaigrette (Red Barn also brings its flavourful vinegars to market) or wrapped in a slice of prosciutto. Super easy!
Crisp Organics are successfully growing melons in the Fraser Valley. They are bringing cantaloupe, honeydew, watermelon and winter melon to the Coquitlam Farmers Market. Winter melons are something new, at least for me. They are bright yellow and look like a giant lemon — it’s no wonder they caught my eye.
As for the taste, it was definitely unique. I’m not a big melon fan so I was surprised and pleased at the taste. Very light and really juicy, the melon flavour is not overly strong. I’m a convert.
Baker Breeze Farms has some outstanding melons, too, and you can find them at the last couple of Port Coquitlam markets on Thursdays.
Don’t forget the grapes, either. They are another eat-now treat. I once had a pal make an ice cream sauce with peeled grapes soaked in Cointreau — way too much effort but they sure were delicious. Hilltop Farms has these, along with some really cool white eggplant. Eggplant makes a great meat substitute in all kinds of dishes and their mild flavour takes on a multitude of spices, making them very versatile.
Brussels sprouts have started to appear at market, too. Mandair Farms will have them at both PoCo and Coquitlam over the coming weeks. Thanksgiving is just around the corner and these are a great addition to your market Thanksgiving meal. I like them sliced very thinly on a mandolin and sautéed in bacon fat with a bit of onion and garlic, and some fresh thyme.
Visit the market Sept. 30 to celebrate the annual Harvest Festival and enjoy a meal for purchase prepared by the students of the culinary program at Centennial secondary school. Activities will also include kids’ crafts and games.
Check out the POP club while you are there, too. This children’s program runs every Sunday and is free to join. Kids learn about all the wonderful fruits and veg available at market, and get a $3 token to spend.
So much to look forward to.
Karen Curtis is the Lemonade Lady (www.kicslemonade.ca and kicslemonade.blogspot.ca) at the Coquitlam and PoCo farmers markets. Her column runs monthly.
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HEALTHY, COLOURFUL HARVEST SALAD
I’ll leave you with a great transitional salad recipe that makes the most of the last of the summer and the first of the fall produce.
HARVEST SALAD
Salad
1 bunch kale, washed and thinly sliced
5 brussel sprouts, thinly sliced
¼ head red cabbage, shredded
1 grated carrot
Combine above ingredients and toss with desired amount of dressing. Garnish salad with diced and cooked bacon, grated havarti, a few grapes and croutons.
Dressing
3 tbsp fresh lemon juice
1 tbsp white wine vinegar
¼ c extra virgin olive oil
1 tsp summer savoury or thyme
1/8 tsp salt (to taste)
1/8 tsp black pepper (to taste)
1 1/8 tsp sugar (to taste)
1/2 tbsp dijon mustard
In a small bowl, whisk all the ingredients together until emulsified. Taste for salt/pepper, add more if needed. Cover and refrigerate until ready to use. Shake well before using.
