Inside
this issue:
Hot Topics: Parking
Kingston market is located right at the heart of downtown
Kingston, which means there are lots of people milling about on
market days, and we all know that lots of people can mean lots of
cars, and lots of cars means it’s often tough to find a spot
to park.
The Kingston Public Market Vendors’ Association knows
there is a parking problem and wants to address it in upcoming meetings with the City. By
and large, these meetings have been very productive and co-operative,
but the parking conundrum has us a bit stumped.
If parking is a problem for you, help us find a solution.
Create utopia. Be innovative but realistic. Come up with a solution,
or a snippet of a solution, or help us by just articulating the
problem. For example:
“Yes, I can park but it’s so far away. How do I
carry my groceries?”
This leads us into a whole new realm of ideas and
solutions:
Rent-a-wagon service
Market rickshaw set up by some enterprising soul
A shuttle service run by market children who wheel
shopping carts (festooned with market logos) to your car for a dollar
.
The sky’s the limit. It’s brainstorming time. We want
to hear from you. Write your comments on the tear-out form and give
to Dianne Wilson or Titia Posthuma at the market. Or e-mail your
comments to Donna James, [email protected].
Parking
Problems and Solutions Printer
friendly Version
Name: ________________________
Phone
#: ___________________________
What are your parking problems
at the Market?
________________________________________________
What solutions come to mind?
______________________________________________________________
______________________________________________________________
Alphons Van Eyndthoven
Did you know there are 64 varieties of sausage available
at the market? They are all made by Alphons Van Eyndthoven, master
butcher and owner of Windmill Sausages in Trenton. Al is at the
Kingston Market every Saturday and if you can’t decide what to buy,
he will gladly offer a sample bite along with a description of the
ingredients.
Born
in Utrecht, Holland, Al apprenticed as a butcher for five years
before immigrating to Canada in 1968. His apprenticeship involved
two years in school and three years experience in different shops.
In Canada, he worked for various companies as a butcher and meat
manager in Kingston, Trenton, and British Columbia before starting his own business, the
Windmill Sausage Co. Ltd., with a partner in 1988.
Quality is his passion. The business is based on a good reputation
and the uniqueness of his product. Al makes types of sausages that
are just not available anywhere else. There are 25 varieties of
bratwurst alone, along with kolbossa, chorizo, pepperoni, Octoberfest
(honey, garlic and bratwurst) as well as Danish-style bacon and
smoked hams. Even the scraps are put to good use and pet owners
can buy dog chews and pigs’ ears.
All the sausages are made in his Trenton store where people
can watch the process. Al buys the meat and grinds it, then adds
spices and mixes them. The meat is then put into casings of various
lengths and, depending on the type of sausage desired, it is either
cured or smoked in a small smoke house behind the shop. Then it
is cooked. Al also smokes his own hams and Danish style bacon. The
bacon is steam smoked so that it’s not too salty and doesn’t fry
away when cooked. In the Fall, hunters bring in venison, moose and
deer, and he makes sausages on demand throughout the winter.
Al has been coming to the Kingston
market every Saturday for twelve years. “Kingston has a good market
and I get along with everybody here,” he says. Dressed in clean
white butcher’s aprons, Al and Chris, his assistant, run a stall
in the second row where they also sell imported Dutch cheeses: spiced
Gouda, mild, medium and old Gouda.
Al shares
a couple of simple recipes that use sausage.
For a Dutch Rookwurst, boil potatoes, place heated kale on
top, then add cooked sausages. To add flavour to the traditional
dish of scalloped potatoes, add a mild sausage, such as a German
salami, by layering it three times with the other ingredients. “Delicious.
People really like it,” he says.
MARKET CRAFTS
Watch for our November issue
featuring news and stories about the market’s eclectic mix of crafts people
Kingston Market News
Published by
Kingston Public Market Vendors’
Association
KPMVA newsletter group
Titia Posthuma; Margie Potter;
Hank-John Reinink; Dianne
Wilson
Editor & Writer
Donna James
How to Contact Us
In person at the Market
Market website
http:// www.geocities.com/kingstonmarket
E-mail the Editor: [email protected]
Kingston Market News appears
bi-weekly from April to late October with one issue in both November
and December.
WATCH FOR THE NEXT
KINGSTON MARKET NEWS
NOVEMBER 10, 2001
FREE DRAW
You could win a canvas market
bag filled with
products available at the
Market.
The draw will be held October
27th at 5:00 p.m.
Pick up your ballot from:
Dianne Wilson’s stall on Market
Street.
The Kingston Downtown Coupon
Book
(delivered to 5,000 downtown
residences last week)
*
Drop your ballots in the box at Dianne Wilson’s stall on Market
Street
LETTERS
I have been a market buyer for over 60 years! I enjoy
every visit. I would like to see posted on every stall the
name and area of the owner, so people can say, “Good morning, Mary
or Joe, etc.” and know that they are supporting Ontario first.
Dorothy H. Davis, Kingston.
Editor’s note: Your
suggestion has been forwarded to the KPMVA. Their response will
be printed in the next newsletter.
We welcome your comments. Write to the KPMVA c/o Titia Posthuma, RR #2, Maberly, On, K0H
2B0; or e-mail Donna James, [email protected]. Include your
name and phone number. Letters may be edited for brevity and clarity.
WHAT’S IN SEASON: ROOT CROPS
At the end of
harvest season, the final crops are the ones that store well over
winter: potatoes, parsnips, carrots, cauliflower, broccoli, beets,
cabbage, onions, sweet potatoes, turnips and squash. Years ago,
people ate what was available locally in winter and relied on root
crops to nourish them until Spring. All these vegetables are at
the market along with unusual varieties not available in supermarkets.
Titia
Posthuma grows organic foods and cultivates specialty crops,
such as croissant potatoes and Jerusalem artichokes, at her farm
in Maberly. The croissant potato, special to her stand, comes from
the European fingerling family. It has a firm texture and buttery
flavour. It is well-suited for potato salad because it doesn’t fall
apart and it’s good for frying because it doesn’t absorb grease.
Jerusalem artichokes are available at Titia’s stall and at
“Knee Deep in June”, a stall in the third row run by Ruth Miller.
The name of Ruth’s stall comes from an old poem about a fellow who
is supposed to be working but is actually lying in the fields, looking
at clouds. Ruth also grows organic foods. She describes the Jerusalem
artichoke as a cross between parsnips and celery. Titia agrees and
adds that their texture, when raw, is like a water chestnut, crunchy
and sweet. They are good in salads, simply scrub and grate them,
then make a combination salad of two parts bitter greens, such as
endive and dandelion greens, mixed with one part grated artichoke.
Immediately drizzle with oil and lemon dressing. To cook, boil and
serve in their jackets with butter and lemon. They can also be used
in soups: just boil, puree and add an accent vegetable such as celery,
and then add milk for a soup consistency.
This vegetable belongs to
the sunflower family and grows up to 12 feet in height. At the end
of the season it has a very tiny yellow flower. It is harvested
until the ground can no longer be dug and then again in early Spring
until mid-May. Also known as “sunchokes” the name of the Jerusalem
artichoke is derived from the Italian “girasole” which means following
the sun.
A
visit to Claude Davy’s stand on King Street, Havenhill Farms, shows
a wide variety of all the root crops including cabbages, turnips,
leeks, cauliflower and broccoli (both purple and green). Claude
says the green cabbages are still growing, although some are smaller
than usual. He doubts whether he will have red cabbages this year.
PUMPKINS AND SQUASH
Eating
squash is a native North American tradition and is still more popular
on this continent than in Europe. A stroll around the market reveals
squash and pumpkins in a staggering variety of shapes, sizes, textures
and colours. Most are edible, all are decorative. Lisa Davis, Simple
Country Pleasures of Napanee, has a display of Jack Be Littles.
These mini pumpkins are edible but people tend to use them as table
decorations. The centers are carved out and the pumpkin becomes
a container for serving dips or to hold candles. These tiny, ribbed
orange pumpkins are popular with c Lisa says the supply of pumpkins
is low this year because of the drought. Pumpkins require a lot
of water, especially the large ones such as Atlantic Giants that
are sometimes carried by her market neighbour, Claude Davy. This
specie of pumpkin holds the current world record of 1131 pounds!
You won’t find this size at Claude’s stall, but he does have some
large field pumpkins. This year’s weather conditions caused the
pumpkin crop to ripen earlier than usual and Lisa hopes the supply
will last till Halloween.
Donald
and Wilma Miller grow a variety of pumpkins that are very attractive
in colour, shape and texture. One in particular is quite rare and
unique to the market. It’s called a Swish Squash. Blue/green in
colour, it has three distinctive bumps that seem to swirl out from
its centre. They discovered this squash in a most unusual way. A
stranger visiting the market commented on an unusual squash she
had and promised to send it to them. Sure enough, a few days later
they received a whole squash in the mail. They planted the seeds
that grew into the Swiss Squash they now sell at the market.
Other
types of squash at their stall are dark green Old Hubbard and bluish
gray Blue Mountain Hubbard. These squash can keep till June with
proper storage; they are delicious in soups or pies. Buttercup squash,
so called because they are shaped like a cup on the bottom, are
a great favourite because of their sweet flavour. The Turban Squash
is smooth skinned and has a gorgeous pinky-orange shade. Butternut
squash is pear-shaped with cream-coloured skin. The variety of squash
is truly amazing: it’s worth a trip to the market to study the markings
and textures of these fall crops.
The Millers’ farm is in Lombardy,
near Smiths Falls. Earlier this year, their son persuaded them to
install a drip/soaker system. Water comes directly from the farm
well and travels along the main line which branches off into hoses
for each row. The hoses are plastic and perforated so
water drips out. The system paid for itself this year and
proved to be of enormous benefit during the drought.
