Millarville Farmer's Market 2012

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FROM JUNE THROUGH O CTOBER BREAKFAST ARTISAN CRAFTS PLANTS BAKED GOODS CANNED PRESERVES FREE-RANGE MEATS COFFEE LUNCH

WELCOME

Welcome to the

MILLARVILLE FARMERS’ MARKET

By Carmen Ditzler, Market Manager

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y name is Carmen Ditzler and 2012 marks my third season as the Millarville Farmers’ Market Manager. I grew up on a farm, and know firsthand that growing good food is a noble profession but one that is really hard work. More importantly, I am also a mom and I know how hard it can be to feel confident in what you’re feeding your family, and ensuring they are getting enough of the right things.

I see my role here as a food and art ambassador. I advocate for our vendors because I believe that farmers and artists should be able to make a viable living from their work. I love connecting farmers and artists with people who appreciate their products as much as I do.

Part of my mission is to help reconnect people with their food and rural traditions. I know that this Market is the real thing and it is just waiting here for you to enjoy.

This season we are celebrating 30 years of knowing your farmer, baker and candlestick maker. It all began in 1982 with five vendors who took a chance and started selling their products out in the middle of nowhere! Since then the Market has grown and diversified and become the largest Market in southern Alberta.

If you’ve been a regular here for a while, I want to personally thank you for coming during rain and mud, sun and wind, good times and bad. We couldn’t have survived without your support. If you’ve just started visiting us, welcome, and congratulations, you have discovered one of the best kept secrets in the foothills of Alberta.

I encourage you to become a regular, to enjoy being part of a great history and a great future for local farmers, producers and artists.

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2. Welcome

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MRAS - history

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4. Events

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6. Explore the Market

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8. Quiz

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9. What’s in Season

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10. Art

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12. Food

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14. Salute to Farmers

Seedling Issue 2012

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MRAS

OUR PAST

By Lloyd Erickson, President, Millarville Racing & Agricultural Society

The facilities at MRAS have become pivotal focal points for community user groups while continuing to bear the weight of more than 100,000 visitors who pass through our gates annually. To keep up with our current demand, and to achieve our bold new vision, we will be looking to upgrade our facilities and programs steadily over the coming years.

As we ponder our history, we marvel at the spirit of commitment and cooperation it took to bring MRAS to this extraordinary milestone we celebrate today. From 1905 when the freshly formed Race Club bought the land, to 1907 when the Fair came into fruition, to 1951 when the Hall Association formed the MRAS, it has been a remarkable feat each step of the way. And today, as we embark on the next wave of growth, we are counting on the enduring spirit of members past and present to take us to the heights we hope to achieve.

We urge you to come out and participate as a member or a volunteer or to simply support us by enjoying the Markets and events, our gift to the community.

Our Vision: To be an organization in which all members take pride and ownership in a self-sustaining, progressive and dynamic centre for the community that preserves its history, traditions and natural environment to promote rural and agricultural experiences in a welcoming and co-operative manner.

The Millarville Farmers’ Market is turning 30 years old!

Enter to Win!

Starting with five vendors in 1982 the market has steadily grown within our community and beyond to the extravaganza of food, farmers, art and craft that it is today.

Name five people in this image, fill out an entry form at the ATM at the Farmers’ Market and be entered to win a gift basket from market vendors.

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he Millarville Racing & Agricultural Society (MRAS) has been in existence for more than 100 years, its origins older than the province of Alberta itself.

As the years and generations have come and gone, the social and economic development of both the MRAS and our surrounding community has remained intertwined through a shared history as well as programs and services built from the grassroots up.

Our non-profit society has flourished and grown through the last century because we have always taken pride in providing programs and facilities for the young people in our community, many of whom have parents, grandparents and great grandparents who faithfully served as members and volunteers in earlier eras, setting an example for the next generation to follow.

We rely on more than 100 members and over 300 volunteers to carry out our tradition of building community and preserving our agricultural heritage. Our main events: the Races, the Fair, the Rodeo, the Market, and the Christmas Market are all important platforms for realizing this vision. Our new addition, the Millarville “Run to the Farmers’ Market” Half Marathon is an event we hope to see grow into a strong and vibrant annual event that will further strengthen our community spirit.

As a society we know we have much to do if we hope to remain relevant in our community into the next century, particularly while continuing to embrace the traditions and values of our founders.

OUR FUTURE

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EVENTS

The Millarville Races will shoot out of the gates on Canada Day for its 107th year! Thoroughbred Races is the big attraction where spectators are able to wager a bet or two on their favourite horses. Spectators can also watch area ranchers compete for bragging rights in the Stock Horse Race. Old Fashioned Ladies run in the Sidesaddle Race, teams of outfitters hustle in the Pack Horse Race and area youngsters compete for cash and candy in the Sack Races.

lunch dinner take-out

Kayben Farms

Birthday Parties School Tours General Admission 16th Annual

AUGUST

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The Foothills of Alberta has a reputation for producing Canadian Finals Rodeo calibre cowboys and the Millarville Rodeo is where they get their start. Get up close and personal with the animals and cowboys of the Foothills Cowboy Association this August long weekend.

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Sunshine Adventure Park

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403.995.5509 www.kayben.com

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EVENTS

Priddis & Millar ville Fair August 18

Founded in 1907, the Fair today is a wondrous extravaganza for kids in particular, with Kids’ World, a petting zoo, horses, roping competitions and ribbon awards. The day is a big one for adults as well, including a multitude of competition ribbons, a parade and a full day integrated with the Farmers’ Market.

Participate the Fair by putting your best crafts, baking, grains and grasses and animals up for those all-important winning ribbons that are keepsakes forever.

Millar ville Christmas Market November 9 - 11

Established in 1988, this is one of the premier craft and artisan shows in Alberta.

Join us and visit both the indoor and outdoor vendors for all things food, art and Christmas. Kids of all ages will enjoy hayrides, Santa’s reindeer, Santa’s workshop, and lots more. Many of our summer food vendors are back with meat, baking and other treats, including pies, cookies, fruitcake, fudge, caramel corn and candy.

Diamond Valley Visitor Information Centre Your source to exploring foothills region including Turner Valley, Black Diamond, Millarville, Longview and area.

Main Street, Turner Valley DIAMOND

alley

Chamber of Commerce

www.diamondvalleychamber.com

July 1 - Canada Day Celebrations, Turner Valley Triathlon, Festival, Fireworks July 7 - Legion Stampede Breakfast July 29 - Marv’s Rock n’ Roll Classic August 11 - Festival of the Arts September 29 - Community Garage Sale 6

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Now Open Friday - Sundays and holiday Mondays until September 3

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E X PLORE THE MARKET

1 Check out the whole Market

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Make at least one complete pass through the Market prior to purchasing anything, that way you’ll know exactly what your choices are. Visit often as some part-time vendors aren’t present every weekend. For the very best selection, get to the Market first thing in the morning. You’ll get first choice on food that was in the ground sometimes only hours earlier. Market vendors do a great job of having lots of stock and try their best not to run out.

2 Make a day of it

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Plan to meet up with friends for coffee or some delicious Market treats. For the best social experience go mid-morning through lunchtime and take in demonstrations, live music, and the happy sounds of kids frolicking in the grass. Be sure to check the garden for the newest artists. The Market is an experience; take your time and enjoy it. www.millarvilleracetrack.com

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3 Buy in season and savour the flavour

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It’s always tastier and healthier to buy food at the peak of its season.

For example tomatoes, asparagus and strawberries at the grocery store are not nearly as tasty as those that come fresh from the farm.

The problem is we don’t just want to eat tomatoes in August, asparagus routes media special publication

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E X PLORE THE MARKET

in June, or strawberries in July - we want them year-round so we must learn to preserve them (and everything else along with them). You can preserve by freezing, canning, fermenting and drying/dehydrating. Different techniques lend themselves best to different foods. Take a class, find a friend to teach you how, go to the library, or check the internet for ideas. Pulling a bag of Alberta grown strawberries out of the freezer in January will make you a local hero.

4 Plan your meals

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It’s tempting to get overzealous and go home with way too much food. It’s such a tragedy if it goes to waste. We recommend you pace yourself and plan to visit the Market each week for a fresh reload. But if you forget and overbuy, try freezing, preserving or having a big party!

5 Ask questions

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Farmers are happy to engage and it helps if you know which questions to ask. For example you may want organic produce. Many farms are growing their food organically but opt out of the expensive certification. Instead of opening with, “Is it organic?” try asking, “Do you spray?” or “How do you raise your animals?” Don’t be afraid to ask for advice. If you see something that looks interesting but you don’t have a clue how to prepare it, ask the farmer.

Need a gluten free recipe? They likely have one! How to cook a perfect sausage? They’ve probably got a few tips!

Remember, nobody knows food better than the people who grow it, make it, or bake it themselves.

6 Get the story

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Artists, crafts people, farmers, bakers, cooks, and food artisans all have a story behind what they do and why.

Inviting them to share their stories makes your Market experience that much more satisfying; you go home with wonderful products and a dose of inspiration.

7 Giving back

Your money goes a long way in this community. The $2 parking fee goes to support local youth, agricultural programs and facilities for non-profit organizations. When you buy from vendors your money supports families, farms, artists and small businesses - not giant corporations.

So are you ready to hit the ground running? Don’t forget your cash, your re-usable shopping bag and maybe your wagon. Happy shopping!

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QUIZ

What Kind of Market Shopper are You? In today’s grocery shopping environment it’s sometimes hard to make informed decisions about the food you purchase for yourself and your family. This quiz is designed to help you establish what kind of Market shopper you are, and reveal some subtle ways of changing your food purchasing habits to help you maintain a healthier lifestyle.

1. When shopping for produce, I buy items that are: a) In season and directly from the farmer. b) Grown in Alberta, BC or Canada. c) Grown in countries like Mexico, Chile, or USA. 2. When purchasing meat/protein, I typically: a. Order a freezer pack of mixed items or side of animal from the rancher. b. Shop at a small family-owned butcher. c. Purchase “branded” meats at a grocery store chain.

3. When shopping for pickles, preserves or canned foods, I: a. Buy cases of seasonal ingredients and make these items myself. b. Purchase these items from food artisans, or from family and friends. c. Mainly purchase items from grocery stores where sugar/corn syrup and hard to recognize ingredients are often listed on the labels.

4. Recognizing the importance of grains and carbohydrates in our diets, I prepare and feed my family items: a. I have made from scratch, or made by someone who uses Alberta produced flour/grains/etc. b. Prepared by a favourite family-owned bakery in my town. c. Produced and distributed in large quantities.

5. When my family and I have burgers and fries for dinner, I usually: a. Make the patties from scratch and roast hand cut potatoes in the oven at home. b. Purchase premade burgers and frozen fries from the grocery store. c. Go to a drive thru. www.millarvilleracetrack.com

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6. I like to eat vegetables that are: a. Fresh, local and in season. In the fall, I buy root vegetables for storing over the winter. b. Grown in Alberta, BC or at least in Canada. c. Available in the grocery store, and I don’t pay attention to where they come from.

If ‘A’ is your most common choice: Congratulations, You’re a Market Veteran! – you know where your food is coming from and how it was grown or raised. You likely have favourite vendors and a route through the Market every week.

Tip: This season we have several new exciting vendors, so venture off your beaten path and explore some of the new products. If you aren’t already a member of MRAS, annual memberships cost only $42 and come with great perks: free admission to ALL our Markets and annual events, and peace of mind knowing that your contribution is helping to maintain the viability of the Society and the Market.

If ‘B’ is your most common choice: You are officially a Market Supporter! You and your family know the importance of healthy, whole foods and try to maintain a balanced diet. Have you ever thought of purchasing whole cases of fruit or vegetables when they are in season and making your own preserves and pickles? If you don’t know how, we can help!

Tip: One of the joys of eating and cooking is bringing people together! Check out the listings of Food Ambassador Courses [page 13] being offered this season at the Market. In a group setting you can shop, learn, and prepare items you can feel confident feeding to your family.

If ‘C’ is your most common choice: You’re a Market Rookie. It’s okay we know you are busy. Here are a few tips to becoming a Market Veteran: Take a closer look at your grocery shopping habits and make a few subtle changes. Start by taking a look at where your food is produced (it’s usually on the PLU labels on produce), and choose items that are coming from places closer to home. It often takes weeks for foods to get from South America to our grocery stores so it’s not fresh when you buy it.

Tip: Engage the whole family in new healthy food experiences such as going fishing, planting a small herb garden, spending the day at a U-Pick farm, spending time making dinner together as a family, and trying new healthy recipes.

Learning and changing together is fun!

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W HAT’S IN SEASON

When to find your favourite fruits and vegetables and where they come from!

AUGUST

Butter Lettuce Eggplant English Cucumber Greenhouse Mini Cucumber Peppers Pole Beans Potted Herbs Tomatoes

Early Apples Apricots Yellow Beans Broccoli Cauliflower Corn Cucumbers Garlic Green Beans Hot Peppers Melons Nectarines Peppers (field) Pickling

JUNE Asparagus Beet Greens Cherries, early Radishes Spinach Rhubarb Strawberries Bedding Plants

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JULY Beets Blackberries Blueberries Saskatoons Carrots Peaches Peas Plums Raspberries Sweet Onions Baby Potatoes Baby Zuchinni

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SEPTEMBER Apples (all varieties) Grapes Pears (Bartlett and Anjou) Pumpkin Squash OCTOBER Parsnips Potatoes (storing) Onions (storing) Beets (storing) Carrots Garlic (hard neck) Winter Squash

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GREENHOUSE

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ART

All that is good in art is the expression of one soul talking to another, and is precious according to the greatness of the soul that utters it.” - John Ruskin

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hen you set out for the Market in search of fresh, locally grown fruits and vegetables to feed your body, don’t be surprised to find you come away with beautiful art, abundant creativity and a sense of community to nurture your soul.

At the Market you will be able to meet and buy directly from each artist. Each piece of jewellery, glass, fabric or wood has a story behind it, and each artist has a story to tell you. Some pieces are simple, practical, everyday items that make each day a little more beautiful. Other items are something you fall in love with and when you take that

piece home it has memories and a story still attached to it.

If you have guests from down the road or out of country, they will be thrilled with the original art for souvenirs that will take that Alberta feeling home with them. Art and craft direct from the person who made it is a beautiful way to savour a piece of the heart of a community.

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I love art because it lets you escape reality and look through the eyes of others.”

- Carmen Ditzler, Market Manager

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FOOD

Grilled Herbed Vegetables

By Kathyrn Boyle, Threepoint Kitchen and Catering Manager

Serves: 4 Ingredients: 1 lb fresh vegetables, trimmed and sliced in 1-2 cm thickness 3 tbsp melted butter 1 tbsp olive oil 2-3 tsp chopped herbs of your choice such as tarragon, marjoram, dill, oregano, parsley, rosemary chopped (½ tsp if using dried) ½ tsp garlic pepper ⅛ tsp onion powder Salt and pepper to taste

Optional: shaved Parmesan cheese Method: • Blend butter, olive oil, herbs, garlic pepper and onion powder.

• Toss vegetables in mixture to marinate for at least 10 minutes.

• Grill vegetables on medium heat on the barbeque with lid closed for 5 to 9 minutes (depending on the thickness of the cut) , turning once. Prepare also by grilling in the oven or pan frying.

• Serve topped with the shaved Parmesan

A Great Vinaigrette D r e s s u p w h a t e v e r g r e e n s a r e a v a i l a b le with delicious homemade vinaigrettes.

T h e y a r e e a s y t o m a k e , b e t t e r f o r y o u and have more flavour than pre-made salad d r e s s i n g s . F o r d i f f e r e n t f l a v o u r e d v inaigrettes, experiment with different c o m b i n a t i o n s o f t h e i n g r e d i e n t s l i s t ed below.

Ingredients:

½ c u p o i l ( c h o o s e e i t h e r o l i v e , c a n o la, sunflower, grape seed or safflower) ¼ cup vinegar (choose either red

or white wine vinegar, rice vinegar, balsamic, cider or mead vinegar) 1 tbsp Dijon mustard

¼ tsp salt and pepper ½ tbsp honey or sugar

Optional: fruit puree, lemon zest, roasted red peppers, chopped sun dried tomatoes, herbs, garlic, roasted garlic.

Method: Put all ingredients in a glass jar or blender and mix well. It will eventually separate so shake it up just before adding it to the salad. Store for up to three days in the fridge.

Fruit Crisp

By Carmen Ditzler, Market Manager

S e r v e s : 4- 5

Enjoy fre sh seasonal fruit crisp s u s i n g rhubarb, peach, apple or any fru i t / b e r r y combinati on you desire.

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Ingredients: Approx. 5 cups fruit and/or berries sliced or chopped ½ cup sugar or ⅓ cup honey ½ cup flour ¾ cup brown sugar 1 cup rolled oats Pinch of salt ½ cup butter

Method: • Mix fruit with white sugar and set aside.

• In another bowl mix together flour, brown sugar, oats and salt.

• Cut in butter with a fork and then mix with your fingers to make coarse crumbs.

• Taste the fruit and add sugar as desired.

• Pour fruit into a greased shallow (2 litre) baking dish.

• Scatter crumbs on top.

• Bake at 350˚F for 30-45 minutes until bubbling and golden brown.

• Serve warm with vanilla ice cream.

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FOOD

Stay for a Bite

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hreepoint Kitchen is where our team of food magicians turn fresh local ingredients into delicious healthy food. We serve breakfast, lunch and snacks in a simple menu. Check in for the special of the week.

Millarville Mud is our signature ice cream named after the infamous mud in the area in vanilla with chocolate and caramel swirl. Have it as a float and call it a Millarville Flood. Enjoy your food in our relaxed picnic area next to the gazebo with live music every week.

Take a Class Food Ambassador Classes Take home some lasting food skills from one of our expert instructors. All classes begin at 9:30 am in our hall kitchen and are approximately three hours. Cost is $60 + gst per person including instruction and ingredients.

June 23 - Samosas Learn about the spices, and flavours of northern India through making these savoury favourites with Shamm’s Kitchen.

July 14 - Preserves Learn to make a fruit jam, pepper jelly and gourmet mustard from local condiment guru Pam Vipond.

August 11 – Cheese Making An introductory class with Ella of Make Cheese (trained at the Vermont Institute of Artisanal Cheese) will guide you through the process using regular pasteurized milk.

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For more classes or to register call 403-931-3411 or visit: www.millarvilleracetrack.com/farmersmarket

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ROOT CELLAR

SALUTE TO FARMERS

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griculture is risky business. It takes passion, tenacity and a great deal of faith to make a living raising animals and/or growing vegetables, grains, fruits, herbs, or flowers. Farmers and ranchers also have to be flexible and entrepreneurial to meet the fluctuating demands of nutrition, food trends, and the rapidly changing climate. We can all imagine what a challenging endeavour this must be.

As you go through your busy days earning a living so you can put food on your table, consider how others are spending their days planting, nurturing and harvesting, so you can put that food on your table. We have our farmers and producers to thank for that. We encourage you to come out to the Market and show your appreciation in person.

As a Society, we help farmers by hosting the Market and serving their food in our kitchen. You help farmers by buying food directly from them to serve to your family and friends. So when you see your farmers thank them for all their hard work, and give them the thumbs up.

Did you know that many farms are supported by off-farm income in other occupations? Many small farms have value-added products and experiences so they can remain economically viable. Children who grow up on farms learn at an early age that they are expected to help their parents and do their part to support the farm. They do chores in the morning before school, drive the tractors in the summer, and often work at farmers’ markets selling the products they’ve helped to produce.

It’s interesting to note how agriculture has evolved from traditional farmers with generational experience, to progressive new farmers with diversified products and methods, and a number of hybrid operations along the spectrum.

Who’s Sunny Girl? www.millarvilleracetrack.com

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Along most highways in Alberta you can see the "Sunny Girl" logo announcing the existence of an Alberta Approved farmers’ market nearby. The Alberta Approved Farmers' Market Program supports farmers, food artisans, entrepreneurs, and artists who make, bake, or grow the products they sell. In order to be an Alberta Approved Farmers’ Market, 80 per cent of our vendors must make, bake or grow their products. The remaining 20 percent is to allow for BC fruit and other items that add to the market mix. Resale of product is not allowed. routes media special publication

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Take the back road…

An adventure – only a 20 minute drive from SW Calgary

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266 Ave

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32 St

306 Ave

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This summer why not take the back road?

Right on your doorstep is a completely different world… breathtaking scenery, small town charm and an uncommon shopping experience.

See our websites for year round events turnervalley.ca

town.blackdiamond.ab.ca