MARKET MUSINGS

October 2, 2013 · 0 Comments

By Jan Freedman

Now that we’re fully into the autumn season, several of our farmers have extended their booths to be able to accommodate all the variety of fruits and vegetables that are in season now.
For many people, their thoughts turn to apples, pears and pumpkins which will play a role in their Thanksgiving meal. Inspired by an interesting article in last Wednesday’s Toronto Star about the many varieties of apples that grow in Ontario, I walked around the Market on Saturday and made notes of which ones we have available now. Peter of Oakridge’s Finest had wild Galas. Willowtree Farm had Royal Galas, Macs, Empires, Honey Crisps, Paula Reds, and Cortlands.
Andy at 19th Avenue Farm had Macs, Royal Galas, Honey Crisps and Cortlands.
According to the Toronto Star article, The McIntosh apple is the most versatile and is good for baking, for applesauce and for eating out of hand. The Cortland is recommended for salads and fruit plates because it resists browning, but is also great for pies and sauces.
The Honey Crisps and Galas are best eaten fresh and the Empires are popular both for snacking and for sauces. Soon to make an appearance will be the late apples like Russets, Spartans and Northern Spys, all great for baking.
The next vendor I’d like you to meet is our lovely jewellery-maker, Victoria. She grew up in Aurora in a family active in baseball and Guiding. Her family was also involved in retail and, as a result, Victoria developed a strong sense of fashion and fashion trends.
Her creative and artistic background inspired her to graduate in Fashion Merchandising at Fanshawe College.
Victoria’s family nurtured her artistic side and encouraged her to develop and express her creativity. She was initially introduced to the broad selection and creative potential of stones at rock and gem shows. This interest developed into a passion which she shared with both her Mother and aunt. Aunt Marylou can usually be found at the booth with Victoria; often with examples of her own distinctive designs.
Victoria’s jewellery business was initially started by her mom, Barb, over 10 years ago. Barb joined the Farmers’ Market and Artisan Fair when we moved from the Temperance Street parking lot to Wells Street, and Victoria joined her Mom in the business. She continued as her Mom’s partner until, sadly, Barb lost her battle with cancer in September of 2009. We all miss her lively spirit and joie de vivre very much.
In honour of her Mother, Victoria will be donating a portion of her sales’ revenue on October 5, 2013 to the Canadian Cancer Society. That would be a splendid time to visit Victoria’s booth, in the Town Park next to Green River Coffee, and choose one of her gorgeous, one-of-a-kind designs!
Since then, Victoria has kept the business going with her own unique and innovative designs. She has created a wide range of necklaces, bracelets earrings and pendants. Her collection includes many beautiful stones from semi-precious to precious and includes glass, crystal and seed beads in a broad range of colours and textures. Most recently, she has specialized in wire-wrapped cabochons and bead stitching.
Victoria recently re-designed her booth with the help of her father Bruce’s custom designed tables. Together they created an attractive and natural look to showcase Victoria’s stunning designs.
As co-ordinator of the Indoor Market at the Aurora Cultural Centre during the winter, Victoria will be at all four of the indoor dates: November 23; January 18; February 22 and March 29.
Victoria and Bruce contributed this recipe.

Scotch Barley Soup
2 lbs. lamb neck or breast
½ cup pearl barley
Salt
6 whole peppercorns
2 qts. Water
¾ cup each chopped onions and celery
¾ cup each diced yellow turnips and carrots
1 carrot grated
1 leek, sliced
1 cup cooked peas
2 TBSP. minced parsley
Pepper
Put lamb, barley, 1 tsp. salt and peppercorns in a large, heavy pot and add water. Simmer for about 1 ½ hours. Cool and skim. Remove the meat, trim off the fat and bones and dice the meat. Return the meat to the pot. Add the onion, celery, turnip and carrot to the soup. Bring to a boil and simmer for 30 minutes or until the vegetables are tender. Just before serving, add the grated carrot, leek, peas and parsley. Taste and adjust the seasoning if necessary. Makes about 1 ½ quarts or 4-6 servings. Enjoy!

Last Saturday at the Market was our very successful Culinary Arts Day in celebration of Culture Days. We would like to thank our six chefs for the amazing dishes they prepared from ingredients sourced at the Market.
Our theme this year was “The Dishes of Yesteryear” in honour of Aurora’s Sesquicentennial. So, many thanks to Andrew, Mat, Nick, Pascal, Gabriel and Melvin for bringing us such delicious and creative dishes to sample. Thank you also to Paul Ellis and the Dustaleros for providing the great music for our special event.
See you at the Market!