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Farmer?s market place to shop for harvest meal

Make your Thanksgiving feast a meal to remember, with a fresh twist on tradition and some help from Ontario?s farm-fresh goodness available this Friday, Saturday and Sunday at the farmer?s market.

Make your Thanksgiving feast a meal to remember, with a fresh twist on tradition and some help from Ontario?s farm-fresh goodness available this Friday, Saturday and Sunday at the farmer?s market.

Sudbury?s Market Square, downtown, is open Friday, Saturday and Sunday. While you?re shopping, enjoy a latte or fruit smoothie at the Rocket Fuel Coffee bar. Your hosts are Allan and Isabel McMullan.
- Start your dinner with roasted squash, onion and garlic soup with red pepper drizzle.

Preparation time: 20 minutes; baking time: 40 to 50 minutes
Serves 6 (makes 10 cups)
1 butternut squash (about 3 lb/1.5 kg)
3 onions
1 head (bulb) garlic
2 tbsp (25 mL) olive oil
1 tsp (5 mL) dried thyme leaves
1/2 tsp (2 mL) dried rosemary leaves, crumbled
Pinch coarse salt and pepper (approx.)
3 roasted red peppers
5 cups (1.25 L) chicken or vegetable stock

Peel and cut squash into two-inch chunks. Peel and quarter onions. Separate cloves of garlic but do not peel. In large bowl, toss together squash, onions, garlic, oil, thyme, rosemary, salt and pepper. Spread on large shallow roasting pan; roast in 375F (190C) oven for 40 to 50 minutes or until tender and caramelized, stirring occasionally. Let cool enough to handle.

Meanwhile, purée red peppers in blender or food processor until smooth; set aside.

Squeeze softened garlic cloves out of skin. In batches, purée vegetables with some of the stock until smooth. Transfer to saucepan. Add remaining stock and bring to boil; reduce heat and simmer just until hot enough to serve. Season with salt and pepper to taste. Garnish each serving with red pepper drizzle.

- Too many dishes and not enough burners? It?s the perennial big family dinner dilemma. Help cut down on kitchen confusion?and clean-up!?by preparing side dishes on the barbecue. Maple-glazed slices of sweet potatoes and wedges of squash are no-fuss grill dishes. Parsnips and peppers are also winners on the grill, as are foil-wrapped potatoes cooked to perfection over hot grilling coals.

- Add sizzle to sides: Every family has its favourite Thanksgiving dishes?mom?s perfect mashed potatoes, beets cooked from gramma?s special recipe. Make room for new favourites too, by encouraging younger cooks to bring a side dish they think could become a new family tradition. Looking for ideas? Try a corn and wild rice mixture flavoured with onions and cranberries. Honey-glazed cooked carrots and pear slices topped with toasted almonds is another option. Pan-fry leeks and brussel sprouts for a fresh take on a Thanksgiving stand-by. Stuffed tomatoes and peppers are also sure-fire hits.

- Don?t forget the salads: A fresh salad is a deliciously light opener to a full Thanksgiving meal. Try arugula topped with pan-fried mushrooms and leeks, sprinkled with toasted pecans. Another option is a delicious bean salad of cooked green and wax beans mixed with corn and dressed with a light vinaigrette. Spinach topped with sliced pears and a balsamic dressing is also a terrific fall starter.

- Save room for dessert: Nothing says Thanksgiving like a big piece of pumpkin or apple pie. Other great finishes include apple or pear strudels, plum or apple coffee cakes, or deliciously sautéed pears and plums drizzled in liqueur and served over ice cream.

Information supplied by Foodland Ontario



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