AUTHOR: // CATEGORY: basket, emily, farmersmarket, garden, organic, recipe

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    Well folks, our first market day went off without a hitch. Tons of folks from Lagoon City came out to enjoy the festivities. We had a rockin’ band, bouncy castles, face painters, and lots of great vendors. It was a blast.

    And we actually had vegetables for sale! After our crazy dry spring, I was seriously concerned we’d have a big ol’ table of nothing on the opening day. However, our veggies were finally meeting my expectations, and loveliest of all the garlic scapes were ready! What’s a garlic scape? Apparently, even Microsoft doesn’t know, because it’s giving me the squiggly red underline as I type this.

    Garlic scapes are garlic’s futile attempt to reproduce by seed. Each June, little curly shoots holding all the seeds the garlic plants wish to put forward come sprouting out of the top of our garlic. And what do we award this attempt to further their delicious race? We snap the scapes off, of course, to promote proper bulb development. And then we eat them.

    They are absolutely delicious! I just polished off a plate of fresh pasta with cilantro pesto and sautéed garlic scapes, so I’m an expert on their excellence right about now. They have a texture somewhere between a green bean and an asparagus stalk, with a beautiful mild garlic flavour when cooked.

    The season for garlic scapes is really short, they were ready last week and will be pretty much over by this weekend. If you’re itching to try them, but are not sure how to prepare them, you’re in luck, my friend. I’m including in this post an amazing recipe for garlic scape quiche that I developed last week. MAKE THIS RECIPE! Your mouth will never forgive you if you don’t.
    - Emily


    Pie Crust (makes 2, save the other for another use)
    1 cup unbleached flour
    1 cup whole wheat flour
    ½ tsp salt
    1 cup solid fat (butter, coconut oil, shortening, lard)
    1 tsp vinegar

    3 eggs
    1 ½ cups grated Jarlsberg (or try gruyere or gouda)
    1 cup heavy cream
    ¾ tsp salt
    8 garlic scapes, cut into 2 cm pieces
    1/3 cup chopped onion
    Dash of cayenne or black pepper
    Butter or olive oil

    To make the pie crust:
    Combine the flours and salt in a medium mixing bowl. Add the solid fat, cutting it in with 2 knives or a pastry blender until the mixture resembles coarse meal. Sprinkle on the vinegar. Sprinkle on 4 tbsp cold water, and gently combine with a fork until the mixture forms a ball. If you need more water, add it 1 tbsp at a time. Do not overwork the dough, the key to a flaky piecrust is touching the dough as little as possible. Let the dough rest for 15 minutes. Cut the dough in half, roll one half out and place in a pie plate, crimping the edges. Prick all over with a fork, place a sheet of foil on top of the crust, and then fill the bottom of the crust with either pie weights or dry beans. Bake for 10 minutes in a 375 degree oven, remove the foil and weights, and then bake for 3 minutes more. Set aside.

    For the filling:
    Sautee the onion and garlic scapes in the oil or butter until tender. In a medium bowl, lightly beat the eggs. Add the cream, salt and pepper, and the sautéed scapes and onions.

    To assemble:
    Place 2/3 of the shredded cheese in the bottom of the pie crust. Pour the egg mixture on top. Sprinkle the remaining cheese on the surface. Bake at 375 degrees for 30 – 40 minutes, or until the filling is firm. Let sit for 10 minutes after removing from the oven. Can be enjoyed either hot or cold.


    AUTHOR: // CATEGORY: events, farmersmarket, grandopening, photos, updates

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    A big thank-you to attendees especially market go-ers and vendors. We had a blast and hope you did too!
    Sharing some wonderful memories with you. We hope to see you many more times this summer!

    87 Laguna Parkway, Lagoon City, ON
    Saturdays 9am to noon
    Saturday June 16
    Courtesy of Scott Corman Photography 2012


    AUTHOR: // CATEGORY: events, farmersmarket, grandopening, updates

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    Like our FB Page to get your coupon to redeem tomorrow at the Grand Opening!

    Come one, come all!

    WHEN: Saturday June 16, 2012 from 9am to 12pm
    WHERE: ‘The Mews’ – 87 Laguna Parkway, Lagoon City ON L0K 1B0
    WHAT: Fresh food – Retail – Family fun!

    The Simcoe Organics Farmers’ Market will occur every Satuday after the Grand Opening, from 9am to 12pm.

    Play – Balloons, bouncy castle and face painting for the kids
    Listen – Live music introducing ‘The Market Farmers’

    – KICX 106
    – 104.1 THE DOCK

    – Conscious Water
    - Lovely Heart Studio
    – The Cranberry Man
    – Oro’s Hot Belgian Waffles
    – Nonna Gina’s Italian Sauces
    – Sarah Anne Dipity
    – A Novel Boutique
    – Beehive Design
    – Cedar Cottage Chairs & Such
    – Sunset Gourmet
    – Herbal Haven
    – Jennifer and Frank Vlieger & The Boys on B
    – Casa Nicnac
    – Paul Roddick Honey
    – Cole & Briar Gardening
    – Wooden Spoon Foods
    – Brapples
    – Down a Country Road
    – Organic Fair Trade Coffee


    AUTHOR: // CATEGORY: events, farmersmarket, grandopening, updates

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    Our grand opening of the Simcoe Organics Farmers’ Market is this Saturday June 16 at 87 Laguna Parkway, Lagoon City, ON!