As I sit at my computer writing this, I am looking out the window at the pouring rain.
Welcome to fall.
After a spectacular summer, the rain is coming as a bit of a shock to the system. The long-term forecast is all over the place, making farmers' market managers and vendors a bit cuckoo as they try to plan.
But regardless of what the weather is doing, rest assured that the markets will be in full swing, loaded with the bounty that we are so blessed to have.
And blessings are what this column is all about.
Every Thanksgiving, I like to give thanks for the wonderful markets we have in the Tri-Cities.
I am especially thankful for all the citizens who support our markets. Whether you come once a month or twice a week, it is you who make the markets rock. Your support for and belief in local, sustainable food is what drives us, the vendors, to bring you the best of our work every week. You are the superstars who drive the local economy and vote with your pocketbook, and for that I thank you.
The vendors at market are such a special bunch. We really are like family. Every week I can count on the support and assistance of my fellow vendors. We help each other set up, watch each other's stalls, share our bounty and give advice - lots of advice. We have rejoiced in each other's triumphs and shared in each other's sorrows. I am so thankful for each and every one of you.
Of course, the markets wouldn't exist if it weren't for the food. I am incredibly thankful that we live in an area that can provide us with virtually everything we need to build strong, healthy bodies. I have said it before: There is nothing better than fresh food grown close to home.
Our markets have it all. You can choose conventional produce, organic produce, standard, regular produce or unique heirloom varieties. Beef, chicken, pork, seafood; it's all there too. Then there is the baking plus the jams and jellies, the sauces, spices and relishes.
I am so grateful for the vendors who choose to make non-food products too. It comforts me to know that my skin care and cleaning supplies are good-for-the-Earth choices. The gifts I choose to buy at market are often made from upcycled materials.
My most sincere thanks to the staff and volunteers who run our markets. You work tirelessly on our behalf every week to ensure a phenomenal experience for vendors and customers alike.
So, from my family to yours, may you have a delightful Thanksgiving next weekend, one rich in gratitude and blessings.
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.
Thanksgiving soon: Time to try brining!
I shared this recipe a couple of years ago, but it really is worth repeating.
Take a leap of faith and 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 10-15 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 large, 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.
