The End of the Season
May 19 to October 6 is not a long run for a farmer’s market and the Trout Lake Market doesn’t compare to the great markets of the world. In fact, it doesn’t even compare to most outdoor markets in North America. It might be the difficulty of our cloudy, wet climate which limits the range of produce we can produce. This is probably why so much is trucked in from the interior. However, as a way to get real local produce straight from growers, there’s nothing else really like it.
Every Saturday morning, it has become my ritual to head out to Trout Lake, dog in tow, and pick up a few choice items for the week. I chat with the growers and producers while watching the year progress with the change in product. Potatoes, carrots, beets, greens, cheeses, breads and fish come and go with each passing month. The quality and abundance will vary depending on the conditions we are having. For instance, this year, the heirloom tomatoes were very late and strawberries had a short run. However, the mushrooms were outstanding! Chanterelles, Morels and Pine Mushrooms arrived in great numbers and in a steady stream. They became a weekly treat for me-all thanks to the wind storm earlier this year coupled with a cool summer.
Often, you’ll find some interesting strain of fruit or vegetable which warrants further investigation and I sometimes find that curiosity will dictate my cooking for the week. Zucchini flowers are just begging to be stuffed with ricotta cheese, battered and deep fried. A wide variety of beets are ideal for a colorful beet salad. Of course, if you are too hungry to wait, and you can handle the long line ups, Bohemian Crepes serves some stellar crepes that are easily folded and eaten one handed. Which is good seeing as you’ll need your other hand free for groceries.
May 19 to October 6 is not a long run for a farmer’s market and the Trout Lake Market doesn’t compare to the great markets of the world. In fact, it doesn’t even compare to most outdoor markets in North America. It might be the difficulty of our cloudy, wet climate which limits the range of produce we can produce. This is probably why so much is trucked in from the interior. However, as a way to get real local produce straight from growers, there’s nothing else really like it.
Every Saturday morning, it has become my ritual to head out to Trout Lake, dog in tow, and pick up a few choice items for the week. I chat with the growers and producers while watching the year progress with the change in product. Potatoes, carrots, beets, greens, cheeses, breads and fish come and go with each passing month. The quality and abundance will vary depending on the conditions we are having. For instance, this year, the heirloom tomatoes were very late and strawberries had a short run. However, the mushrooms were outstanding! Chanterelles, Morels and Pine Mushrooms arrived in great numbers and in a steady stream. They became a weekly treat for me-all thanks to the wind storm earlier this year coupled with a cool summer.
Often, you’ll find some interesting strain of fruit or vegetable which warrants further investigation and I sometimes find that curiosity will dictate my cooking for the week. Zucchini flowers are just begging to be stuffed with ricotta cheese, battered and deep fried. A wide variety of beets are ideal for a colorful beet salad. Of course, if you are too hungry to wait, and you can handle the long line ups, Bohemian Crepes serves some stellar crepes that are easily folded and eaten one handed. Which is good seeing as you’ll need your other hand free for groceries.
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