Sunday, May 16, 2010

Yesterday morning I decided to take a trip to the Village Market in Thornhill, which is open year round on Saturdays from 8:30 am to 1:30 pm. I was excited to find fresh ingredients from nearby Ontario farms including venison, organic chicken and grains, shitake and oyster mushrooms along with a variety of herbs. Many vendors sold health products such as Macca from Peru that balances hormones and is usually added to shakes. I chose to focus on local products that I could cook with. I came home with organic cornmeal, blue oyster mushrooms from an Orangeville farm, sweet pea sprouts, an oregano plant for the garden and some dark chocolate sprinkled with hemp seeds. This inspired a tasty brunch that I served the next afternoon.



Cornbread:
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1 cup milk (or 1/2 cup each of milk and cream)
1/2 tsp. salt
2 tsp. baking powder
2 eggs
3 tbs. sugar
3 tbs. butter (melted)or oil

Preheat oven to 400 degrees
Heavily grease a square baking dish and heat it up while the oven preheats
In one bowl mix your dry ingredients (cornmeal, flour, baking powder, sugar and salt)
In another bowl mix your wet ingredients (milk, eggs, and butter or oil)
Then mix your dry ingredients into the wet
Place into the pan and bake for 15-20 min

Butter: mix together
1/4 cup butter
2 tsp. honey
1 clove garlic (small) minced
pinch of sea salt and freshly cracked pepper
finally chop any fresh herbs from your garden and combine

Scrambled Saute:
5 eggs
1/2 cup blue oyster mushrooms torn
1/4 cup sweet pea sprouts chopped
1 clove garlic minced
1 tsp. butter
1 tsp. olive oil
dash of cream
salt and pepper

Heat the butter and olive oil in a frying pan over medium heat
Toss in the mushrooms, garlic and a pinch of salt and pepper
Saute for 3 min until lightly brown
Add a splash of water, reduce the heat to medium-low and cook for another 2 min. or until the water evaporates
Add the sweet pea sprouts and cook for 1 min.
Put in a bowl and set aside

Beat the eggs, cream, salt and pepper until light in color
Add oil to the frying pan and heat at a medium-high temperature
Pour the egg mixture into the pan and scrape the sides to the centre while moving the pan in a circular motion for 1min. - this makes the eggs light and fluffy
Add the veggies and continue to cook - leaving the eggs slightly runny well ensure that they are not dry and overcooked (eggs will continue to cook with residual heat)

Bacon: fry until crispy

Butter the cornbread, top with the scrambled eggs and crumble the bacon on top
The mushrooms and pea sprouts can be replaced with your favourite vegetables including broccoli, spinach, rapini, peppers, etc.



Yields: 5-6

The Village Market is located in the Waldorff School at 9100 Bathurst st. near Rutherford rd. For market locations near you visit: http://www.farmersmarketsontario.com/Markets.cfm

2 comments:

  1. I heard about the Village Market, but didn't know when it would be open again for the season. I will definitely be checkin' it out. Thanks.

    FARMER'S MARKETS NEARBY:

    Hillcrest Mall Farmer's Market

    Woodbridge Farmer's Market

    CAN'T WAIT TO CHECK OUT SOON:

    Brickworks Farmer's Market

    The Stop's Green Barn Market

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  2. I heard good things about the Woodbridge farmers market. I would think that you would get better produce at the ones closer up North. I haven't checked out any near me just yet (I'm currently living in the east end).

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