Saltburn Farmers’ Market set for Winter Warmer
Shoppers at Saltburn’s popular monthly Farmers’ Market can help keep the chills at bay and raise funds for the town’s Allotment Association by enjoying a bowl of winter warming soup on Saturday 12 November.
Market organiser Lorna Jackson from Saltburn’s Real Meals Deli and allotment holder Emily Stewart will be making a Spicy Farmers’ Market Soup using fresh ingredients from the Market itself – and all profits raised from the day’s soup sales will be used to help maintain and improve the town’s 160 allotments.
Lorna Jackson said:
“We’re really looking forward to this. We’ll be making the soup using ingredients from the Market, including fresh seasonal veg from the local allotments.
“Saltburn’s allotments are literally just a few hundred yards up the road from the Market, so it really doesn’t get any fresher or more local than that!”
Allotment Association secretary Sue Featherstone said:
“We love the Farmer’s Market, and have a stall every month to raise funds to help maintain and improve the allotments.
“We currently have 160 allotments, with at least two-thirds of each garden used solely to grow fresh fruit & veg, and I think the Farmers’ Market is a great place to come and buy good quality locally produced seasonal food.”
Adding a seasonal foodie tip, Sue said:
“This is also a great time of year to catch parsnips at their best. The first frost brings the sweetest parsnips, with the frost converting the starch into sugar. So the soup is going to be a proper treat.”
Saltburn Farmers’ Market features over 25 stalls including a great mix of locally produced seasonal food, drink and artworks, and will take place outside Sainsbury’s, near Saltburn Railway Station, between 09:00 – 15:– on Saturday 12 November.
Spicy Farmers’ Market Soup
High in fibre, low in fat. Serves 4.
- Half tsp brown mustard seeds
- 1 tsp cumin seeds
- 2 green chillies, deseeded & finely chopped
- 1 bay leaf
- 2 cloves
- half tsp ground turmeric
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 1 parsnip, cut into chunks
- 200g butternut squash and/or pumpkin, cut into chunks
- 200g sweet potatoes, cut into chunks
- 1 tsp paprika
- 1 tsp ground coriander
- 2 tomatoes, chopped
- small bunch coriander, chopped
- 1 tsp grated ginger
- 1 tsp lemon juice
- Heat a glug of Olive Oil in a deep, heavy bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves and turmeric until fragrant and the seeds start to crackle (30 secs).
- Tip in the onion and garlic, and cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.
- Add tomatoes and about 1.5 litres of water. Bring to the boil then turn down and simmer until the vegetables are tender (about 30 mins). When almost cooked, stir in the chopped coriander, ginger and lemon juice. (If you prefer a smoother soup, blend it before adding coriander, etc).
You could substitute any root vegetable for the parsnip – and pumpkin or squash will give great tasting soups.