Abundant Saturday Mornings at the Owen Sound Farmers’ Market

Every Saturday morning my family and I look forward to picking up our CSA (Community Shared Agriculture) share of biodynamically and organically grown vegetables and herbs at the Owen Sound Farmers’ Market. Cory Eichman is the farmer who is behind the Saugeen River CSA (www.saugeenrivercsa.com/csa-info), located just north of Durham, Ontario. Seeing the abundance of chemical-free fresh produce each week is truly inspiring!

The most fun is bringing everything home, finding or inventing recipes to utilize the assortment of freshly picked organic delights, and then making delicious meals for and with my family.

Today, the outstanding “vegetable-of-the-week” was the monster-sized beets with the tops. Cory said it was an exceptional year for them. I also brought home onions, tomatoes, cauliflower, leaf lettuces, eggplant, hot peppers, curly parsley, fennel, garlic bulbs, basil and Holy Basil. I decided to make a raw sliced beet salad adding pressed garlic, lemon, olive oil, garlic, sea salt, pepper and Italian parsley and chives from my garden. I used a food processor to slice up the beets, added everything except the parsley, let it marinade for an hour and then mixed in the parsley. We loved it. For protein, we could have added quinoa or millet. As a side I steamed the beet greens then added olive oil, sautéed garlic and chives and balsamic vinegar.

While I was preparing the lunch, I boiled the Holy Basil or Tulsi leaves with chocolate-peppermint leaves from my garden for 10 minutes to make a very smooth and relaxing warm tea to enjoy on a colder Saturday morning. Holy Basil is an Ayurvedic herb and used as medicinal herb in Naturopathic Medicine for its adaptogenic properties, increasing the body’s resistance to stress and disease.

For supper I made a pesto with the basil and had it with brown rice pasta. I also made a chick-pea cauliflower curry with Indian-spiced brown basmati rice, and enough for lunches throughout the week.

Because the vegetables and herbs from the CSA taste so good, it is a pleasure to spend some of the weekend preparing food and enjoying nature’s abundance!