As I was looking back on past columns, I realized that I have always written a column of thanks in October. This is the first year that this column runs after Thanksgiving, however, acknowledging my gratitude for all that is market life is so important to me.
Every week I go to the market, I am surrounded by the bounty that is made, baked or grown in our community.
And “bounty” doesn’t just refer to what I can purchase but, also, to the amazing vendors, staff and shoppers who form the markets. There is an abundance of community every week, and it is a community that fulfills me and gives me reason to continue to pursue my passion.
The farmers at our markets are amazing. Every day, they work in the greenhouses and fields to bring us the food that nourishes us. You may think that with winter approaching, a farmer’s life gets easier, and in some ways that is true.
The work doesn’t stop, though. Once the fields have been cleared, it’s time to make sure the greenhouses are secure, the equipment is serviced, the plan for next season is thought through. Did you know that the fields have to be rotated? It depletes the soil if the same crop is grown over and over again in the same place.
For the makers, the madness is starting all over again. They have just come through a busy market season and while those slow down, the Christmas markets are just around the corner. Now is the time for those talented people to create, and create they do.
How wonderful is it that you can do your gift shopping and support independent local business at the same time. Put your thinking caps on a bit early this year and start a Christmas gift list. I am so thankful that the gifts under our tree are purchased from local artisans.
It’s also a busy time for the bakers. Every week, they turn out the amazing breads, buns and pastries that we purchase regularly but the upcoming holiday season is a time to bring out all the extras: fancy cookies, special breads and cakes, even my personal favourite, fruit cake. (While I am indeed thankful for all that deliciousness, I am not thankful for the extra calories.)
As always, I am filled with gratitude for the amazing staff and volunteers who make our markets such a joy to attend. They are at market so early, in every type of weather, getting the infrastructure in place so the vendors and shoppers have the best experience.
And speaking of shoppers, that brings me to the final, and most important part of market for which I am grateful: You, the people who share my column and shop at market. Without your support, none of this would be possible. I am deeply thankful for you all.
--Karen Curtis is the Lemonade Lady (www.kicslemonade.ca and kicslemonade.blogspot.ca) at the Coquitlam and Port Coquitlam farmers markets. Her column runs monthly.
try a veggie dish as your main course
Try this delicious stuffed pumpkin as a vegetarian main course. Serve it with a kale and Brussels sprout salad and some crusty bread.
STUFFED PUMPKIN
1 sugar pumpkin (or try a heritage pumpkin from Red Barn)
1 onion, chopped fine
1 clove garlic, minced
2 stalks celery, chopped fine
2 tbsp olive oil
1 14-oz. can green lentils, rinsed
1 cup cooked brown rice
1-2 tsp poultry seasoning
Salt and pepper to taste
Cut the top of the pumpkin and scoop out the seeds and stringy fibre. Set aside. Sauté the onion, celery and garlic in the olive oil until the onion is soft. Add the lentils and rice, then the poultry seasoning. Start with 1 tsp and add more to suit your taste. Season with salt and pepper. Fill the pumpkin with the stuffing mixture. Place the stuffed pumpkin in a baking dish and cover with foil. Bake at 350 F for 45 to 60 minutes. The pumpkin is done when a knife easily pierces the pumpkin. Cut it in half and serve.
KALE & BRUSSELS SPROUT SALAD
2 cups finely chopped kale and Brussels sprouts
1 finely chopped pear or apple
1 small grated carrot
Toss all ingredients with a lemon balsamic dressing and garnish with pumpkin seeds.
