Farmers Market: Round two

We had a mission! Go to the Edinburgh Farmers market for two things and two things only- minced(aka ground) lamb to make minted lamb burgers with the mint we have grown, and milk to make cheese. We found neither this time around, but enjoyed ourselves as always. The meatiness of the market hung in the air and surrounded us with the rich, heady aroma of the mingling of cooked meats. We snapped a couple pictures, snacked on a couple samplings and went home with a full basket.  A strange mix of wares this time around, but another wonderful, and this time not so wet, afternoon spent at the market nonetheless. See for yourself!

It is a little later in the growing season now, which was evident in the increase of greens present at the market. We managed to find two pots of organic basil to plant in our window boxes for use in future pestos. We got a half dozen eggies from rare breed hens, two pre-minted lamb burgers and a kilogram of rhubarb. My favourite buy was  a book by Nichola Fletcher, the wife of the venison dealer who makes his own haggis. The book, titled Charlemagne's Tablecloth, is about the history of feasting and seemed to be rather fitting given my recent intrigue with the history of local food and the traditions surrounding it. At 3 pound 50 it was a steal.

What is at your local farmers market right now? What has been your favourite find so far? 

Looking forward to another fascinating farmers market soon,

erin

Jammin'

Farmers Market Round Two: There is my charity shop carry bag in action, filled to the brim with organic rhubarb!

Those crunchy, oh-so-sour stalks became this...

Rhubarb Ginger Jam mmm (Lumberjack jam helper not included, sorry)

So simple, I can't believe I have been buying jam all these years! Grow, pick or buy 2 pounds of rhubarb. It tends to grow like a weed, so if you ask nice, people tend to just give this stuff away! Cut it into chunks, add 2 lbs of sugar, the zest and juice of an organic lemon and place in a bowl. Leave it over night.

Bruise (just like it sounds) an ounce of fresh ginger and wrap it in a muslin bag. If you don't have a cheese cloth type material, a blue jay cloth wrung out with boiling water works fine. Look closely for the blue tint in my pot hee hee! So, add the bag to the pot with the now juicy fruit and bring to a boil. After 30-45 minutes the mixture should be pulpy. If it sticks to a plate that you swing upside down, its ready!

Add an ounce or two of chopped stem ginger, or crystallized ginger at the end and stir. Remove the sticky bag of ginger and pour the liquid into jars how out of the dishwasher. Cover with lids or wax circles (available at UK kitchen stores), and store in a cool, dry cupboard. And best of all, Enjoy!

To dress up my hodge-podge of recycled jars, I placed a bowl on pretty fabric I brought over from a quilting shop in Alaska, traced around it and cut out the circles. I then placed the fabric over the mismatched lids and secured them with an everyday elastic. Done!

Serve it on scones, alongside some cheeses or gift it over the summer.

A super cute way to serve this Super food. Sweet!

I hope you like jammin' too!

Our foray at the Farmers Market

Today (wow, I started writing this two weeks ago) we took a wander down to the Edinburgh Farmers Market. Walking hand in hand, eating things on tiny toothpicks, taking pictures and treasure hunting for farm fresh produce is something very special to us. The first time my husband and I spoke was when he was off to the local farmers market in my home town. Shortly after, one of our first dates was a morning bike ride the the Trout Lake farmers market in Vancouver. So in addition to filling our fridge and cupboards with locally grown produce, supporting the farmers at the most primary level and knowing where our food is coming from, we are in fact quite sentimental about the experience of weaving through stalls and chatting with folk.

This Market runs all year round, every Saturday from 9am until 2pm. It also happens to run in the rain, which we found out the very wet way! It did not deter us, but rather resulted in us investing in some hot lunch of steaming hot venison haggis, neeps and tatties (aka Scotland's signature dish with potato and turnip mash on the side). We were informed that venison haggis was in fact the original, and the sheep version Scots know and love was introduced later. Our meal was totted as being nature's waterproofing, meaning that once it is in you the cold, wet weather can no longer penetrate.

Moving on, the market boasts 55 stalls and is set under the stern shadow of the historic castle. The castle terrace is transformed into a lane of blue and white striped awnings. Items are both local and from as far afield as the west coast Scottish Island of Arran. Something, as a North American, to consider is the scale of Scotland which is hard to fathom both by map or via blog. Scotland from east to west coast is just over an hours drive wide, so local could mean over the border in Northern England or nearer to Galsgow. In tangible terms, Southern Scotland is the distance of a Sundays drive to Vanderhoof, or for my Vancouverites a drive over the Lions Gate bridge during rush hour. I digress...

Hope this helps you find your way to the freshness!

The Edinburgh farmers market website is a great way to plan your Saturday morning. In one handy spreadsheet it lists all the merchants and which weekends they will be present, so you can plan your meals around their attendance. There is even a Slow Food demonstrations on the first Saturday of every month if you are so inclined! The joys of shopping for seasonal produce is just that, it is seasonally available in a county with a shorter growing season and climates better suite to raising livestock. Diets are no longer dependant on what is available locally, but rather we rely heavily on imported goods to satisfy our expectations of a varied and ever more interesting menu. Importing goods dates back to the eighteenth century in Edinburgh specifically, so it is no wonder we exist today consuming with little regard to regional growing restrictions, growing conditions or the effects geographical locations has on production of crops.

This leads me to my next point, which is having to adjust your idea of what farm means. Walking into the market area your olfactory system is overwhelmed with the smells of many cooked meats. Fried Aberdeen Angus burgers, spit roasted whole pig, smoked local venison, barbequed Cumberland sausages and bottomless pots of steaming haggis to name a few. Sheep are better suited to Scotland damp climate it seems, and there is no where more evident of this than at the stalls of this farmers market. It truly makes you think about how many fresh things we are importing in at all times, no longer leading lives where we are satisfied with what our particular area can provide us with. What am I trying to say exactly? Succulent blueberries and gorgeous peaches are not to be found. Game pies and sausages outnumber the vegetable venders. And Scotland is really good at growing things on their farms that have four legs! My ideas of green things has gone out the window, but that is okay, because it has made me think about the ways I eat and how I can amend them. Toto, I don't think we are in Vancouver any more!

So, this is what you will find! This week at least!

Pies, but no sweet fruits to be found here! Pies are more commonly savoury, hearty and packed full of meats! An example is this 'Rabbie Burns Pie', wild rabbit cooked in red wine brandy,topped with Haggis!

This mother-daughter duo sold jams, jellies and chutneys! Also punnets of strawberries and spring asparagus too!

A kiosk by Spokes, the local Lothian Cycle Collective handing out Edinburgh cycle route maps and campaigning to improve conditions for cyclists in the city, promoting safety too! This cause is close to our hearts since Lumberjack (my husband) was hit while on his bicycle a few months back(whilst wearing his helmet and riding with his lights on)! So keep up the plee for bike lanes in the Burgh please!

Arran Cheese of awesomeness! Plenty of samples and an invite for a tour of the fromage factory when we are on the island! Yes please!

Something you would only see is Scotland! A stand serving hot, fresh Poutine...Nope...Porridge!

This is the World's first Porridge bar!

(note- the castle in the background, wha? I know!)

This is what I took home with me! A wheel of Isle of Arran smokey garlic cheese, cheddar with crushed stem ginger and a hank of traditional hand spun, hand coloured wool from Kate Sharps own flock of sheep! I am so in love with the colour!

Some Scottish strawberries, a loaf of bread made by Lumberjack and a big pot of tea was perfect on that rainy afternoon! mmm, so nice to share!

I totally recommend making at stop at the farmers market if you are in town. It is busy and delicious and will provide you some insight into Scottish cuisine and Sottish culture. Check out the Edinburgh Farmers Market website to see when your favourite suppliers will be present and find out when the food you love is actually in season! A mighty tasty way to spend a Saturday.

missing greens but loving what Edinburgh farmers had to offer,

erin x