Produce your own products
Bring them to the Church
Set up your stall
Sell your wares
Pack up and go home with your profits

Location: Bloomfield United Church
Time: Opens at 9:00 a.m. every Saturday
Dates: July 2nd to September 3rd
Contact: Wayne Cooper 613.476.3947

Winter’s Bounty - Becky Lane, January 4, 2011

Trauma Farm: A Rebel History of Rural Life - Elizabeth Etue - December 28, 2010

The Meat Man of Main Street - Melissa Larkin, December 14, 2010

An Exercise in Hedonism - Bryan Bondy, December 9, 2010

Turkey Time with Melissa Larkin - Melissa Larkin, December  2, 2010

Forgaging Folks - Becky Lane, November 30, 2010

Canning County Style - Cynthia Peters, November 25, 2010

A Rural Cafe Culture - Bryan Bondy, November 22, 2010

A Night in the Kitchen with East and Main Bistro - Becky Lane, November 19, 2010

Angelines, a Place for Food - Becky Lane, November 18, 2010

Stone House Farm: Specialty Farming - Elizabeth Etue - November 12, 2010

Hagerman’s Farm 105 Years Later - Elizabeth Etue - November 2, 2010

Choose beet roots that are firm and unwrinkled.  With the greens attached, beets can keep for only three to four days in the fridge as the root has to supply moisture to the leaves.  Without the greens attached, beet root can keep for a couple of weeks.

Beets with round bottoms are sweeter than flat-bottomed ones.  Eat beets fresh to enjoy its flavor better.  Do not overheat beets when cooking as heat destroys all the essential nutrients.  Remove the skin before cooking.

Nutritional Facts

Beets are loaded with vitamins A, B1, B2, B6 and C.  The greens have a higher content of iron compared to spinach.  They are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron.

While the sweet beet root has some of the minerals in its greens to a lesser degree, it is also a remarkable source of choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.

Its iron content, though not high, is of the highest and finest quality that makes excellent food that is blood building.  This renders it highly effective in treating many ailments caused by our toxic environment and surrounding.

Try this delicious Baked Beet Salad with Fall Greens and Feta Cheese or Rebecca’s Beet Salad of Love.

If you have a beet recipe you’d like to share, please send it to tastethecounty@bellnet.ca and we will include it in our recipe list.

Don’t forget to eat your beets!

Considered a vegetable, rhubarb is treated as a fruit and it provides a good source of vitamin C, fiber and calcium. Rhubarb can be quite tart and it usually requires a little sweetening from honey, fruit juices or sugar.

Typically used in preserves and sauces, or in dessert dishes such as tarts, pies and strudels, this delicious vegetable comes in a wide array of varieties. Bite into Bob Downey’s Rhubarb Crisp or Heather Zorzini’s Rhu-Berry Rosé Compote.

• Have a recipe you’d like to share with us. Send it to tastethecounty@bellnet.ca and we’ll post it on the website for everyone to try.

• Pick up your next bunch of rhubarb at these locations  - Link

All the best for 2010!

The sold out event provided 100% County meals to 1,200 people!

Many thanks to the farmers, the caterers, our sponsors, our volunteers,  and everyone who helped make the Supper a success for the 4th year in a row!

1,200 tickets have been sold!

Please feel free to come join us on Main St. and enjoy the local entertainment, local wine, beer & cider, and Farmers Market!

We hope to see you there! 

There has been a lot of buzz about tickets so we recommend you buy your tickets this weekend in case it Sells Out!

 Tickets are still available this weekend at the following locations:
Sobeys, Picton
County Farm Centre, Picton
Campbell’s Orchards, Rednersville 
And there are a few tickets left at Re/Max, Wellington and The Grange of Prince Edward, Hillier

Hurry and get your tickets to avoid disappointment!