Thursday, February 16, 2012

Valentine's Weekend at the Market

Last weekend the Evergreen Farmer's market celebrated Valentine's day with friends, family and the many wonderful farmers and vendors that make the market possible.  There wasn't a moment I didn't enjoy at the market that day, from helping out with Hands in the Bowl to making alfajores, it was a wonderful day to be a volunteer.

Apple and Beet salad from Hands in the Bowl class for kids

Hands in the Bowl is a lovely weekend program for children ages 4-7, and their parents, that teaches them what they can make with local, seasonal ingredients and all the nutritional benefits they offer.

There are still two weekends left in February to participate! So check it out, Saturdays from 9-10am at Evergreen Farmer's market.


"Candy cane" beets.  Beauty!

Emily whisking away, making the delicious salad dressing.

Salad ingredients: Fresh greens, shredded beets, shredded carrots, chopped apples, and dressing.



Also on the menu today: alfajores!  These were made fresh for all of our wonderful vendors.  As a baker, this was one of my most favourite tasks of the day.

Adding the creamy caramel to the alfajores.

Heart alfajores  for Valentine's


So if being warm and cozy indoors isn't your thing, Evergreen does offer some fun activities outdoors at Chimney court.  For example, to warm up, make your own soup or hot chocolate over an open fire.

And bowl making!
 
Old school style - a large piece of week, fire and a stick.
 
Giving the fire oxygen to keep it burning.
Other fun outdoor activities available at Evergreen include free public skating every Thursdays, Saturdays and Sundays! Bring the whole family, strap on your skates, and enjoy the cool outdoors, and be part of a wonderful community.


The root vegetable for this week: Potatoes ... and my seasonal vegetable accompaniment: Red Cabbage


Colcannon
Original recipe from 500 Vegan Recipes

1 tbsp canola oil
1/2 cup chopped leeks
36 oz. (about 3 cups) russet potatoes, srubbed clean and cubed
4 cups shredded red or green cabbage
1/4 cup unsweetened almond milk
3 tbsp vegan butter (Earth Balance is a good brand)
1/4 tsp ground nutmeg
1/2 tsp ground black pepper
1 tsp sea salt
2 cloves of garlic, grated
2 recipes Seitan Bacon Crumbles (see below)

1. In a large-size saucepan, combine the oil and leeks.  Cook for 2 minutes over medium heat.
2. Stir in the potatoes and cook for 2 minutes.  Cover with water. Bring to a boil, and cook for 12 minutes.
3. Add the cabbage to the boiling pot of potatoes and cook for another 8 minutes, or until the potatoes are tender.
4. Drain, and return to the saucepan.
5. Add the milk, butter, nutmeg, pepper, salt, and garlic.  Mash until the potatoes reach the desired consistency.
6. Stir in the "bacon" crumbles.  Serve hot.

Leeks from Sosnicki Farms

Red Cabbage from Sosnicki Farms
The above re-cipe was topped off with the easiest, quickest, tastiest mock meat you will ever make

Seitan "bacon" crumble
Recipe from 500 Vegan Recipes

1/2 cup vital wheat gluten flour
2 tbsp nutritional yeast
1 tsp pure maple syrup
2 tbsp soy sauce
1 tsp liquid smoke (I omitted it and it still tasted great)
1 tsp ketchup
1 tbsp peanut oil (or sesame oil)
2 tbsp filtered water

1. In a medium-size bowl, combine the wheat gluten and yeast.
2. Stir in the syrup, soy sauce, liquid smoke, ketchup, oil, and water.  Use your fingertips to crumble.
3. Fry in a large-size saucepan over medium-high heat for about 8 minutes or until browned up.

Makes about 1 1/4 cups

Enjoy!

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