Winter Seaport Hours

 Winter Hours, effective next week:
Mondays: closed
Tuesday - Friday: 10 - 5
Saturday: 7 - 4
Sunday: 9 - 4

$3.50 per bag, Grown by Farmer Jon at TapRoot Farms in Port Williams.  Pea Shoots are an excellent source of vitamins A, C, and folic acid.  They taste just like fresh green peas, and therefore are reminiscent of spring -- especially in these dark, cold winter days.  Harvested fresh for market each week, these shoots are packed with healthy enzymes and taste great on top of burgers, sandwiches, soups, stews, in stir-fries, and salads.
YAY for winter greens!!!

Apple of the Week: Cortland

I decided to feature Cortlands as the apple of the week, since we've been selling so many apple chips lately made with this apple.  I was surprised to find out the parentage is part McIntosh, which actually makes sense because they often can look very similar to Mac's.  I love the squat shape of this apple, and it's slowness to brown after being cut is one of the reasons it's used for the apple chips.

I've always called this a "Nova Scotia Apple" because it's not one that I have come across before living here, but it's been bumped down in status to an East Coast Apple, as I found out that they are widely grown and were originally developed in New York State in 1915.  Cortlands are well-suited to the Nova Scotia climate, and are a very popular apple, likely due to their versatility.  They are great for fresh eating as well as baking (though there is a debate online over the "best" apple for pies), and their generally large size makes for quick peeling and slicing.  Definitely the top apple for anti-browning qualities when cut, which makes it excellent in salads, coleslaws, and fruit plates.

This week at market - QEII/VG Partners for Care Farmer's Market, Fridays 10 - 2

This week at market we are thrilled to bring you all the farm fresh produce you need for the perfect holiday dinner.  We have brussels sprouts, potatoes, sweet potatoes, cranberries, apples, onions, carrots, beets, kale, cabbage, pears, squash, parsnips, garlic, leeks, mushrooms, sweet apple cider, mulling spice!  All you need is a turkey to make the feast complete.  This is the last market before Christmas, and we hope you'll stop in and make your table a local one this holiday season.  Happy holidays to all our wonderful supporters at the QEII / VG Market, from all of us at Noggins Corner Farm!

Hot Apple Cider this week at Hammonds Plains Market!

 

 

This week at the Hammonds Plains Farmer's Market (2:30 - 6:30, 2187 Larry Uteck Blvd), we'll have HOT SWEET APPLE CIDER available.  $1.50 per cup, this tasty winter treat will warm cold hands and get you in the holiday spirit: Come see Teri and Chantal for a warm mug of Valley apple goodness!

 

 

 

Shoppers at the Hammonds Plains Farmer's Market, Thursday Dec. 11th

This sweet potato was HUGE and weighed in at over 7 lbs!  Bought by a very nice man on Saturday at the Seaport market (the darn thing followed me at markets until Saturday-- me, the Zippy van, and a godzilla sweet potato, trucking around the city, bringing fresh to you, lol!)

Apple of the Week: Empire

I chose the Empire as this week's apple of the week because I tried one -- on the recommendation of a coworker -- last weekend and was thoroughly impressed!  It was crunchy, with a near-audible "pop!" when you bite into it.  The flesh is crisp and buttery, and it's sweet without being too sweet.  Andrew L. says the Empire crop is phenomenal this year at the farm, so enjoy these beauties while we have them!

 Empire apples are red, juicy, firm, crunchy and sweet. They ripen during September and October, and will keep until January.  The original seed was a cross between the varieties McIntosh and Red Delicious. Empire apples are an excellent all-purpose apple for eating and salads, and good for sauce, baking, pies and freezing. It is an ideal lunch-box apple, not least because it does not bruise easily.
Empire apples were first developed in the 1940's at the Agriculture Experiment Station by Cornell University's Geneva breeding program.  In 1966 they were introduced to the market place and given their name as homage to the Empire State they were created in, New York.  They pair well with pear, pumpkin, sharp cheeses, and warm spices such as ginger, cinnamon, and nutmeg.

Holy heck these apple fritters look good: Royal Empire Apple Fritters

They pair well with pumpkin, pear, sharp cheeses and warm spices such as ginger, cinnamon and nutmeg. - See more at: http://www.specialtyproduce.com/produce/Empire_Apples_2563.php#sthash.xLabehzc.dpuf

They pair well with pumpkin, pear, sharp cheeses and warm spices such as ginger, cinnamon and nutmeg. - See more at: http://www.specialtyproduce.com/produce/Empire_Apples_2563.php#sthash.xLabehzc.dpuf

They pair well with pumpkin, pear, sharp cheeses and warm spices such as ginger, cinnamon and nutmeg. - See more at: http://www.specialtyproduce.com/produce/Empire_Apples_2563.php#sthash.xLabehzc.dpuf

Empire apples were first developed in the 1940’s at the Agricultural Experiment Station by Cornell University’s Geneva breeding program. In 1966 they were introduced to the market place and given their name as homage to the Empire State they were created in, New York. Empire apples are harvested in apple growing regions around the United States and Canada.
- See more at: http://www.specialtyproduce.com/produce/Empire_Apples_2563.php#sthash.xLabehzc.dpuf

Apple of the Week: Golden Russet

Starting this week, I plan to highlight a different apple variety each week.  There are so many different delicious apples available right now, I thought why not go through each type so we can learn more about them!  We'll start with a Nova Scotia (and my) favourite: the Golden Russet

Golden Russet is usually considered as one of the best-flavored of the American russet apples.  "Russet" actually refers to the russeting of the skin, and there are many different varieties of russet apples, at Noggins we grow the Golden Russet.  This apple is a classic, great for fresh eating, cooking, and cider.

 Comments: 

More info about the Russet Apple:

Golden Russet is a cultivar of long standing, noted for its high eating quality. Its distinct appearance gives it a special market niche. In early settlement days it was favoured for its ability to retain full flavour and juiciness (even though somewhat shriveled) in unheated cellar storage. Highly valued as a sweet cider apple since as little as 10% will provide a distinctive flavour to the juice. 

Many apple cultivars have some natural russeting, but some are almost entirely covered in it.  Russet apples often exhibit a scent and flavour reminiscent of nuts, and are often very sweet. Despite this, modern apple breeders rarely accept russeting in new apple cultivars. The amount of russeting can be affected by various factors including, weather, disease or pest damage and agrochemical applications.

Russet apples also go under the name "rusticoat", "russeting" and "leathercoat". The last name was known in Shakespeare's time; for instance, in Henry IV, part 2, Davy says to Bardolph, "there's a dish of leathercoats for you".

Nov. 13 - 15

Visiting Dorothy at IWK Market on Thursday

Bountiful veg at Hammonds Plains

New shopping baskets for Seaport-- We "broke them in" and customers liked them so much we kept a few!  Easier shopping at Hammonds Plains from now on.  :)

What’s a Watermelon Radish??!

 This weekend and next weekend at Seaport we had gorgeous organic watermelon radishes for sale, here's some more info about them.  Look for more at the markets next week! (Hammonds Plains Thurs. 2:30 - 6:30, QEII Fri. 10 - 2, and Seaport Saturday 7 - 4)

Watermelon Radishes at Seaport Farmer's Market

Farmer Jon showing the inside of just-harvested watermelon radishes

Straight from the field: Watermelon Radishes for the Farmer's Market

The Watermelon radish, also known as Rooseheart or Red Meat, is an heirloom Chinese Daikon radish. It is a member of the Brassica (mustard) family along with arugula, broccoli and turnips.

Watermelon radishes are edible globular roots attached to thin stems and wavy green leaves. Their exteriors are creamy white with pale green shoulders, a sign of the chlorophyll it received from exposure to the sun. Watermelon radish flesh is white closest to the exterior and becomes bright, circular striations of pink and magenta toward the center. Hence, the watermelon reference.

The flesh is tender crisp, succulent and firm. Its flavor is mild, only slightly peppery with some sweet notes. Depending on when harvested, Watermelon radishes can range in size from golf ball to soft ball. Watermelon radishes can be served fresh or cooked, hot or cold. They pair well with fennel, apple, cheeses such as feta and chèvre, butter, creamy based dressings, vinaigrettes, bacon, white fish, cucumbers, mild salad greens, cooked eggs, noodles such as soba and udon, citrus, cilantro, mint and tarragon.

Watermelon radishes are most commonly available during spring and late fall, since they are a cool season crop preferring soil temperatures below 68 degrees Fahrenheit. Overly warm soil temperatures affect the radish’s flavor, turning a mild pepper flavor into a bitter sting.

Here’s an easy recipe to give these beautiful vegetables a try:

Sweet Pickled Onion and Watermelon Radish Salad
Makes 4 cups

1 large Watermelon radish, sliced into thin rounds
1 small white onion, sliced into thin rounds
1/3 cup orange juice
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp pepper
2 Tbsp apple cider vinegar
splash of rice wine vinegar (optional – adds an extra layer of tart-sweetness)


Directions:
1. Place radish and onion slices in a large mixing bowl.
2. Add the remaining ingredients and toss well.
3. Refrigerate overnight to chill and meld flavors before serving.

Info courtesy of Winter Ridge Natural Foods: http://winterridgefoods.com/whats-a-watermelon-radish/

John the incredible Blueberry salesman

 

John is quickly becoming a fixture at our market stall each Saturday.  He's great at helping unite our customers with the latest and greatest item we have each week at market.  This week it was blueberries--- Can you believe we still have FRESH BLUEBERRIES in November??!!-- and here's John, posing with the stack of local goodness.

QEII / VG Friday November 7th

 Our selection gets better each week as we find out what our customers are looking for at the QEII market indoors.  Here's some photos from the first market in November:

 

Also, Chantal is bilingual and so at Hammonds Plains and QEII markets, we can serve you in English or French if you prefer!  We also accept credit and debit for payment, and can offer cash back from debit. 

1 lb Honeycrisp!

This gorgeous Honeycrisp apple weighed in at over one pound.  That's one-pound of valley-grown juicy apple goodness right there! Come visit us at market and pick up one to call your own.  :)

Meet Freggie: First Anniversary Celebration at Hammonds Plains Farmers Market - Thursday, November 6th from 2:30 - 6:30

Freggie with Carolyn from Noggins daughters Kate, Mary and Emma

This week marks the 1 year anniversary of the Hammonds Plains Farmers Market.  We have tons of fun things planned, including a draw for market money and a visit from FREGGIE!!

Freggie will be on site all day, directing customers to the market and posing for photos, so come on down and help make this day a huge success!  Freggie will see you then!

Pea shoots and sprouts have landed at Seaport!!

$3.50 for sprouts, $5.00 for shoots!

QEII Hallowe'en Market