happy saxaphone by Neil Morely
Start Time: 17:00
Date: 2010-07-01
End Time: 18:30

Thursday July first is our annual Canada Day Salad Supper.  Come out and enjoy a light supper and relax to the soothing sounds of Neil Morely on Sax and then off to the excitement of the fireworks.  This event is a fundraiser for the building fund.  Tickets can be had at the door.  Adults $10 and childern under twelve $5.  Serving starts at 5:00.

On July 8th by the generosity of the members of First Rate People there will be a fundraising performance for the MAVAP program that the Market supports.  This is a program about AIDS awareness and other health issues specifically for those who work and visit the Markets of Uganda.  It is by donation at the door and space will be limited.  

STRAWBERRIES STRAWBERRIES STRAWBERRIES…did I mention STRAWBERRIES…they are in at Market and may only be here for another week or two.  Paul Jones from Niagara began last week and the cherries are looking great.  Be sure to stop by and welcome Paul back for another season.  I also expect to see our  award winning garlic producer Tony McNamara in the coming weeks.

Chef Fletcher toured the Market and talked with vendors, Market Manager Tommy Pink and even ran into Owen Sound Mayor Ruth Lovell-Stanners while filming this video segment for his online ChefD TV series.

The 6 1/2 minute video eposide, which was filmed on the Saturday before Thanksgiving (2009) can be viewed by clicking the link below.

Date: Wednesday August 19, 2009

Time: 6pm - 7:30pm

Location: Owen Sound Farmers Market (114 8th Street East)

Cost: $12 Adults | $6 kids 12 & under

Tickets: Call 519-371-3433

Featuring:

• Howells Fish
• Super Fry Guy Fresh Cut French Fries

All proceeds to the Market Building Fund

Bread & Salad Supper with live music by “Scatter the Cats”.

Date: Canada Day - July 1, 2009

Time: 6pm - 8pm

Location: Owen Sound Farmers Market (114 8th Street East)

Cost: $10

Tickets: Available from Tom, Birgit or Abby Saturday morning at the Market, or at the door (as available)

• 2 tbsp butter
• 6 cups chopped leaks
• 1 cup chopped onion
• 3 tbsp minced fresh garlic
• 1 jalapeno pepper (seeded and finely chopped)
• 1 tsp salt
• 1/4 tsp coarse ground pepper
• 6 cups vegetable stock
• 3 cups potatoes (peeled and cubed)
• 1 cup low fat yogourt
• 8-12oz creamed goat cheese

Combine melter butter, leeks, onion, garlic, jalapeno, salt and pepper in slow cooker.  Cover and cook on high for 30-45 minutes (until vegies are tender).

Add vegetable stock and potatoes and stir.  Cover and cook on high for 4 - 6 hours.

Puree soup in blender (tip: puree small amounts at a time).

Pour into individual bowls.  Drizzle with yogourt and add 2-3 tablespoons of goat cheese.

Enjoy!