SPROUTING OFF! Musings from Mill Market


Many folks don’t believe their eyes when they see the amazing array of local vegetables still available at the market in mid-October. With modern season extension tools and ancient farming knowledge combined – we can enjoy a primarily locavore diet in the North all-year round. In fact, for many of our favourite vegetables, the cooler weather only makes them taste sweeter! Low temperatures in the air and soil send signals to the plants to convert some of their starch stores into sugar, keeping the water in their cells from freezing, The result? A hardier and sweeter vegetable for us to enjoy!
Moonlight Market Join us on November 15th from 6pm – 9pm for an evening of live music, hot drink and local arts & crafts. This is a free and licensed event!

Local Foods Recipe of the Month | Tag us on Facebook or Instagram with a picture of our monthly recipe to be entered into our draw!

Pumpkin Pie
✓ Local & Available Now!

For assembly:
1 pie crust ✓
1 medium-sized pie pumpkin ✓

For filling:
¾c brown sugar
1½tsp cinnamon
1tsp ginger ✓
¼tsp nutmeg
¼tsp cloves
½tsp salt
3 eggs ✓
1½c evaporated milk or cream ✓

Pumpkin Puree
·      Preheat oven to 350 degrees.
·      Cut pie pumpkin in half and remove the stem and the pumpkin seeds.
·      Place the pumpkin halves, open-face down in center of oven on a cookie sheet.
·      Cook for 40 minutes or until the pumpkin skin is soft to the touch.
·      Cool, scoop out pumpkin meat and puree (blender, immersion blender or by hand).

Pumpkin Pie
·      Preheat oven to 350 degrees.
·      Roll out enough of your favourite pie dough recipe to fit inside a 10″ pie plate. Place dough in pie plate, trimming any extra dough and creating a beautiful edge. Freeze for 15 minutes.
·      In a large bowl, combine pumpkin puree and all remaining ingredients, mix evenly.
·      Gently pour filling into pie shell.
·      Bake until all but the very center is set, about 50-60 minutes.