The last outdoor Canterbury Farmers Market is Wednesday, Oct. 2. And you can continue to enjoy the bounty of our local growers, bakers, harvesters and food producers even after the summer market season ends.
- The pasture-raised meat or fresh caught fish comes to the market frozen so that you can easily have the makings for winter stews and chowders.
- Many veggies, especially beans, can be blanched and frozen.
- Tomatoes? You can roast them, sauce them, juice them, or freeze them (cooked, chopped or whole!)
- Store winter squash in a cool dry place and they’ll stay tasty till spring. Same with onions. Same with potatoes!
- There is a reason they call jam “preserves” – they will easily see you through till next summer. And maple syrup and honey stay tasty-sweet all year round.
- Herbs can be dried or made into pesto and frozen.
- You can slice a loaf of sourdough bread, slip a bit of waxed-paper between the slices, wrap it tight and freeze. Then it’s easy to pull out a piece or two for toast (and jam!) on a winter morning.
- Garlic is a pantry staple in the winter months!
Unsure about how to keep anything else you see at the market? Just ask the vendors!
Live music keeps on playin’! Bring a sweater and stay warm ’n’ cozy as we sing you out of summer and into the cooler, darker months. Thanks so much to all the musicians, and especially our music sponsors, who have made this a delightful summer-long listening experience.
But wait, there’s more: Indoor Farmers Markets are scheduled for Sat., Nov. 9, and Saturday, Dec. 7, 10 am to 1 pm, at the Canterbury Elementary School gym. Featuring many of the vendors you have come to rely on during the summer, plus some special guests, and more crafts than usual.
~ Beth Blair
Canterbury NH Community Newsletter 