Thanksgiving is fast approaching. Here in B.C., we have so much to be thankful for when it comes to local food, especially in the Lower Mainland, where some of the most fertile land is readily available. With the exception of tropical fruits, there isn't much we can't grow here.
Our growing season is long enough that even the early spring crops can be sown again, ensuring a steady supply of fresh greens. I am so thankful for all the farmers who grow the food that nourishes us. To paraphrase an old saying, you will need a doctor, a lawyer and a pastor twice in your life but you need a farmer three times a day, every day.
On that note, I want to share with you the vegetable farmers who support the Coquitlam Farmers Market.
Floralia Farms in Abbotsford has been a market staple since the beginning. When the market opens in spring, they arrive with bedding plants, baskets and hothouse vegetables, all grown without sprays. I am thankful for the consistently good quality, locally produced food that is the hallmark of Floralia.
"Growing healthy food in healthy soil" is the phrase the Forstbauer family farms by. The Forstbauers use biodynamic principles and are certified through the Biodynamic Society of British Columbia (Demeter). Hans and Mary have raised 12 children on the farm and many of them are still involved with the family farm while others have moved on to start farms of their own. I am eternally thankful to the Forstbauers for turning me onto organic Yukon gold potatoes.
At this time of the year, the hardy winter squash are beginning to appear. Red Barn Plants and Produce has a fabulous array of really interesting squash and gourds. They have farms in both Maple Ridge and Cawston, allowing them to grow a wider variety than other farms. Ken's enthusiasm is contagious and I am thankful for his generous spirit at market.
Langley Organics is a co-operative effort of several Langley farms. Romaine lettuce, spinach and kale are my staples from this group but I am especially thankful they have hazelnuts. I was not a fan of hazelnuts until I tasted local ones. Oh my, what a difference.
Skeeter Farms is new to the farm business. It began in 2009 on a small, isolated piece of land leased by the city of Abbotsford. Although the Abbotsford farm was beautiful, there were many challenges, including no access to electricity or clean water, heavy clay soils and enough mosquitos to make you think you've died and gone to northern Ontario (hence the name Skeeter Farm). The owners now have a farm in Yarrow and I am thankful these young people are passionate about our food system and have become part of our market.
Country Village Farm is a family owned farm in Abbotsford. Jas and her family are passionate about sharing their heritage while practising the latest innovative farming techniques. I am thankful for the hugs I get from Jas every Sunday.
Pitt Meadows is home to Never Say Die farm. Fi and her family produce a multitude of wonderful veggies. They grow the very best garlic. I am thankful for their yellow carrots and their "egg drive-through."
Nature Village Farms from Richmond brings a well rounded variety of produce to market and I am especially thankful that they bring Asian vegetables to us.
Hansra Farms from Pitt Meadows is another close-to-home farmer and I am thankful that they like my lemonade and I like their cauliflower.
All of the market vendors combine to make a wonderful, engaging Sunday morning experience.
Brine that bird - it will be the best ever
You can get everything you need for your Thanksgiving feast, including the turkey (Sleeping Mountain Organic Farm is our organic turkey farm). To make it extra special this year, try brining your turkey before you roast it.
A brine is basically a salt bath. Soaking the turkey for 12 to 24 hours in a pail of flavoured salt water will give you the moistest, most flavourful turkey and gravy you have ever had - I promise.
TURKEY BRINE (for a 10- to 15-lb. turkey)
1 cup fresh lemon juice
1 cup fresh orange juice
1 cup salt
1 chopped onion
2 tbsp chopped fresh garlic
1 tbsp chilli powder
1 tbsp ground cumin
tsp fresh oregano (or other herb)
1 gallon water
Combine all ingredients in a big, non-metal bowl or pail and stir until salt is dissolved. Rinse turkey and place in the container with the brine. Let it soak for 12 to 24 hours.
Remove turkey from brine, pat dry and roast in your usual fashion.
MARKET FUN
MARKET FUN
Don't forget these wonderful events coming up at the Coquitlam Farmers Market:
Sept. 30: Best Pie in Town Contest
Oct. 14: Harvest Festival
Karen Curtis is the Lemonade Lady (www.kicslemonade.ca and kicslemonade.blogspot.ca) at the Coquitlam Farmers Market. Her column runs once a month during market season.
Karen Curtis is the Lemonade Lady (www.kicslemonade.ca and kicslemonade.blogspot.ca) at the Coquitlam Farmers Market. Her column runs once a month during market season.
