Market Veggies – Dec 20

This will be our last mobile market before the Christmas break so be sure to swing by our mobile market to stock up on your feast veggies! We will be back January 3rd, 2015! Here is what to expect this week:

  • Bananas (Organic)
  • Nicola Apples (BC)
  • Avocados (Mexico)
  • Autumn Grapes (California)
  • Bartlett Pears (Washington)
  • Beets (BC)
  • Broccoli (California)
  • Brussel Sprouts (BC)
  • Cauliflower (Ariz/Calif)
  • Red Onions (Washington)
  • Yukon Gold Potato (BC)

We will be at Brant Villa from 10:30 to 12:30 and Kensington Community Center from 2:00 to 4:00. Hope to see you there!

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Winter Workshop Registration Open

Registration has started for Cedar Cottage Food Network’s winter workshops. We’ll be offering the following workshops from January to March 2015:

Trout Lake Community Centre

Using the Whole Bird – January 28 from 6-8pm | $20valentines

Valentine’s Day Baking for Kids (ages 5-9) – February 14 from 10-11:30am | $15

Community Friday Dinner – February 27 from 5-7:30pm | $5

Make Your Own Pasta – March 11 from 6-8pm | $20

Mini Cooks Spring Break Camp (ages 8-10) – March 16-20 from 10-11:30am | $60 for 5 sessions

Register here for Trout Lake programs (we’re under Education, then Cooking and Baking). 

Kensington Community Centre

Little Cooks (ages 4-7) January 18, 25, February 1 from 10-11am | $35.00 for 3 sessions

Register here for Kensington programs.

If you have questions about the workshops or ideas for sessions in spring 2015, e-mail cedarcottagefoodnetwork[at]gmail[dot]com.

Market Veggies – Dec 13

It’s the middle of December, and despite the dark, cold days the mobile market will be coming to a location near you!  Here is what to expect this week:

  • Papayas are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium, copper, and magnesium; and fiber. Together, these nutrients promote the health of the cardiovascular system and also provide protection against colon cancer. In addition, papaya contains the digestive enzyme, papain, which is used like bromelain, a similar enzyme found in pineapple, to treat sports injuries, other causes of trauma, and allergies.

    Papayas are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium, copper, and magnesium; and fiber. Together, these nutrients promote the health of the cardiovascular system and also provide protection against colon cancer. In addition, papaya contains the digestive enzyme, papain, which is used like bromelain, a similar enzyme found in pineapple, to treat sports injuries, other causes of trauma, and allergies.

    Bananas (Organic)

  • Avocados (Mexico)
  • Mangoes (Ecuador)
  • Papayas (Hawaii)
  • Pears Bartlett (Washington)
  • Broccoli (California)
  • Cabbage Savoy (BC)
  • Carrots (California)
  • Kale (California)
  • Parsnips (BC)
  • Sweet Potatoes (California)

We will be at Cedar Cottage Neighbourhood House from 10:00 to 12:00 and Orchard Park from 2:00 to 4:00 with our tasting kitchen running at Orchard Park. Check out our market locations here. Hope to see you there!

Market Veggies – Dec 6

It’s the first market of December, and despite the dark, cold days the mobile market will be coming to a location near you!  Here is what to expect this week:

Our features veggie of the week is the acorn squash. Never tried it? Try this recipe:  INGREDIENTS 1 Acorn squash 1 Tbsp Butter 2 Tbsp Brown Sugar 2 teaspoons Maple Syrup Dash of Salt METHOD 1) Preheat your oven to 400°F (205°C). 2) Carefully cut the acorn squash in half, from stem to tip. Scrape out the seeds and stringy bits Place the squash halves cut side up in a roasting pan. Pour 1/4-inch of water over the bottom of the pan  3) Rub a 1/2 tsp of butter into the squash Crumble a tbsp of brown sugar into the center of each half and drizzle with a tsp of maple syrup. 4) Bake for about an hour to an hour 15 minutes, until the tops of the squash halves are nicely browned, and the squash flesh is very soft and cooked through.

Our features veggie of the week is the acorn squash. Never tried it? Try this recipe:
INGREDIENTS
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
METHOD
1) Preheat your oven to 400°F (205°C).
2) Carefully cut the acorn squash in half, from stem to tip. Scrape out the seeds and stringy bits
Place the squash halves cut side up in a roasting pan. Pour 1/4-inch of water over the bottom of the pan
3) Rub a 1/2 tsp of butter into the squash Crumble a tbsp of brown sugar into the center of each half and drizzle with a tsp of maple syrup.
4) Bake for about an hour to an hour 15 minutes, until the tops of the squash halves are nicely browned, and the squash flesh is very soft and cooked through.

  • Ambrosia Apples (BC)
  • Avocados (Mexico)
  • Bananas (S. America and Organic)
  • Mandarin Oranges (China)
  • Mangoes (Ecuador)
  • Bartlett Pears (Washington)
  • Broccoli (California)
  • Brussel Sprouts (BC)
  • Red Onions (Washington)
  • Red Potato (BC)
  • Acorn Squash (BC)
  • Yams(California)

We will be at Brant Villa from 10:30 to 12:30 and Kensington Community Center from 2:00 to 4:00. Hope to see you there!