Friday, May 31, 2013

Volunteering at The Backyard & Farmer's Market Grand Opening

Hello Farm Folk,

The Backyard Farm & Market at Erin Mills

The Cutting Veg, Garden Jane, and The Daniels Corporation are hosting a new Farmer's Market in Erin Mills! Our Market will run every Saturday from 10am-2pm starting June 8th. Local farmers, producers and artisans alike will join our community food hub to bring the Mississauga area amazing local foods, chemical-free produce, and scrumptious delicacies! There will be live music, entertainment and gardening opportunities to enjoy weekly! Set in front of a ravine on 1.5 acres of land, we are your farm-getaway right in the city!



What else is happening at The Backyard?
There's something for everyone at The Backyard! Bring the family for a day of fun and interact with:
  • Our Straw-bale veggie garden
  • Free & Fun Kids Food Education Programs
  • Outdoor Waste-Free Kitchen and Picnic area
  • Recreation and Play Spaces including Straw Bale forts, and labyrinth!
Where to find us
We are located on the North East corner of Eglinton Ave. West & Erin Mills Pkwy at 2475 Eglinton Ave. West, Mississauga.

We're new to the neighborhood! Please help us spread the word!
Volunteer Days at The Backyard!
Interested in helping out at The Backyard Farm & Market at Erin Mills? We will be on the farm from 9am-3pm on June 2nd, 4th, and 7th. RSVP to deanna@gardenjane.com, and be sure to bring your lunch, snacks, drinking water, lots of layers to adapt to the changing weather conditions, suscreen, and a hat. Tools and golves are provided, and we work rain or shine. Looking forward to seeing you at The Backyard!

Recipe: Rhubarb Lemonade (www.thecuttingveg.com/recipes)
  • 3 cups water
  • 3 cups sugar
  • 8 cups rhubarb, chopped
  • 3 tbsp lemon rind
  • 1 ½ cups lemon juice
In a large saucepan stir together water, sugar, rhubarb, and lemon rind; bring to a boil. Reduce heat to medium-low. Simmer for 10 minutes, stirring until sugar is dissolved and rhubarb breaks up. Remove from heat and stir in lemon juice. Strain liquid through fine sieve (or colander). Allow to cool. When ready to serve, mix 3 parts of water to 1 part of rhubarb lemonade syrup. Serve in glass with ice cubes.

Keep Livin' on the Veg!

No comments:

Post a Comment