By Diva Caroline Thuss
GODERICH – I have always enjoyed heading to the farmers’ market to enjoy the bounty that is available every week. This past weekend I ventured to the Goderich Farmers’ Market with a few recipes in mind from some Canadian chefs to make and enjoy.
The first stop for me is always the Red Cat Farm Bakery to get some beautiful breads and some yummy treats that keep my younger companions happy while I continue
my way around The Square in Goderich. As you can see, the size of their baked goods are enough to satisfy even the hungriest market-goer.
Next stop is the Maitland Market and Supply to visit with Erika. There is such a beautiful array of colours as you look at the local veggies and fruit that are available. The windy weather did not hold us back from purchasing a bag full of produce that my son chose. I had to limit him as we only have so much room to store all these beautiful veggies and fruit. I was happy to see that she had some raspberries available. These were put together with rhubarb from my backyard to make a beautiful pie.
As we continued along the square we picked up some lovely pork sausage (that ended up on the barbecue and in my chili), some beautiful sweet potatoes (for my favourite Fall comfort dish: sweet potato soup) and more veggies that made it into a variety of delicious meals. As you can see, I was
very successful and my total cost was just under $60. I spent most of the day Sunday preparing meals with this haul from the market.
There are a variety of Farmers’ Markets all over Huron County for you to enjoy. Most run until October. Check out your local market while the harvest is plentiful and enjoy the bounty that Huron County produces.
HURON COUNTY FARMERS’ MARKETS
Clinton and Central Huron Farmers’ Market 2pm-6pm, Grand Bend Farmers’ Market 8am-1pm, Wingham Farmers’ Market 3:30pm-7pm
Exeter Farmers’ Market 3pm-7pm
Bayfield Farmers’ Market 3pm-7pm, Brussels Farmers’ Market 2pm-6pm
Dungannon Farmers’ Market 9am-11:30am, Howick Farmers’ Market 9am-noon, Goderich Farmers’ Market 8am-1pm, Old 86 Farmers’ Market 9am-6pm
Chef Michael Smith’s Sweet Potato Soup
2 Tbsp olive oil
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 large sweet potato, or 2 small, peeled and cut into small chunks
2-3 cups chicken broth
1 Tbsp cinnamon
Sprinkled sea salt and freshly ground black pepper, to taste
- Place a saucepan or soup pot over medium heat and add the oil. When it begins to get hot, add the onions, carrots and celery and sauté until softened and fully aromatized.
- Add the sweet potatoes and enough broth to completely cover all the vegetables. Season with cinnamon, salt and pepper and bring to a simmer.
- Cook until potatoes are very soft and then puree with a hand blender, food processor or countertop blender until smooth. You may also serve the soup ‘as is. Taste and add more seasoning if need be.