Join us at the Cambridge Farmers’ Market on Saturday June 3rd for the official launch of our new website!
A number of tablets and an interactive big-screen TV will be available for shoppers to explore our new website and the interactive map to learn more about our vendors. We will also have roaming veggie mascots, free cookies and a craft for kids! Shoppers are encouraged to take pictures with our mascots and props to post on social media.
The Market will be open for regular business hours from 7 a.m. to 1 p.m.
Check out the new website at www.cambridgefarmersmarket.ca.
https://www.facebook.com/events/246267322519448/
Asparagus
Here are some different ways to prepare asparagus:
1. Keep asparagus crisp and green by steaming in a tightly covered pot for 4-8 minutes. Serve with light mayo or a sprinkle of lemon.
2. Drizzle asparagus with olive oil and lemon, and then roast in the oven. Grate a little parmesan cheese over the hot asparagus and serve.
3. Take advantage of the warmer weather and grill asparagus on the barbeque.
4. Teach the kids to prepare their own asparagus for an afternoon snack. Cover asparagus with 2 tbsp of water and place in microwave on high for 4-6 minutes. Serve with some light ranch sauce for dipping. *Don’t forget to remind them about microwave safety.
5. Add asparagus to soups, salads, pastas, stir-fries, eggs and other favourite dishes.
Fresh Asparagus available weekly at the Saturday Market.
The Cambridge Farmers' Market is open this long weekend! Stop by and pick up fresh Ontario Asparagus! Did you know? Ontario asparagus is available from early May to the end of June and most is harvested by hand. This crop takes three years to mature, but grows for 25 years. Stalks can grow up to six inches in a day. Ontario's 125 growers harvest 10 million pounds a year on 2,500 acres
Rhubarb
Choose rhubarb with crisp, firm stalks. Rhubarb that has been grown outdoors will come in various shades of green to a deep ruby red.
Rhubarb should be stored in the fridge. To freeze, clean and place rhubarb in boiling water for 2 minutes then chop into small pieces before putting in the freezer.
* Do not eat the rhubarb leaves. They contain oxalic acid, which can irritate the mouth and is sometimes fatal.
