Even though frost has taken over the fields around Kingston, there is still some winter fun to be had at the market. Every winter Market Square is transformed into a free skating rink for the public. Pubic skating is open from 8am-10pm, daily, from December until March so grab those skates and head downtown!
If free skating isn’t enough to get you down to the square, how about Kingston’s favourite winter festival? Feb Fest, happening this year from Feb. 2-5, will take place once again in Market Square and around downtown. The Feb Fest Schedule is chalk full of family friendly activities including, Hockey Day in Kingston, the Imagination on Ice Figure Skating show featuring Jeffery Buttle and the Winter Snow and Ice Park. A number of market vendors will be out during the four days of Feb Fest with goodies to warm your belly and tickle your taste buds. Hot apple cider and maple candy are two quintessential Canadian winter tastes not to be missed during the festival.
For a detailed Feb Fest schedule please visit www.febfestkingston.com.
In Season: September to November
Winter squash come into season in the fall, and are a reminder that the growing season is coming to an end. They are packed full of nutrients that can be stored well into winter months. Winter squash varieties available at market include; Butternut, Pumpkin, Delicata, Buttercup, Sweet Dumpling, Spaghetti, Red Kuri and Acorn. Talk to your market vendor about the difference in tastes and uses of different types.
Store winter squash in a cool, dry, dark place with good ventilation. Stored this way they should last at least a month. Butternut and Acorn are the hardiest varieties and may keep for longer than this. Once you cut the squash, wrap it in a piece of plastic and store it in the refrigerator for up to a week.
Winter squash is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fibre, Riboflavin, Folate, Magnesium and Copper, and a very good source of Vitamin A, Vitamin C, Vitamin B6, Potassium and Manganese.
Source: Local Flavors by Deborah Madison
Melt butter in a large skillet with rosemary and sauté for 2 minutes. Add squash, salt and cider. You may need to add some additional cider (or water), enough to cover the squash. Bring to a boil and braise for 20 minutes or until tender. At this point the juice should be reduced to a glaze. If not, raise heat for a few minutes until excess liquid evaporates. Add freshly ground black pepper to taste.
The Market offers an incredible variety of local and handmade products.
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