"Something with an egg" was my mother's answer to "What's for dinner?" on a spontaneous night when she had nothing particular planned. It is still one of my favourite meals - quick, nutritious, inexpensive and potentially absolutely yummy.

"The girls" have been laying like mad, and Flora is bringing us her eggs on the way to a family wedding, so we will be well stocked up. Take advantage of 25 cents off any dozen aggs when you buy anything to go with them.
So imagine - the Pickle Guy's special sauce or any of Robin's chutneys for flavouring your scrambled eggs, or any barbecue sauce on the side. Millbank or Wooldrift Cheese for a quiche or souffle or bread for your fried egg sandwich. Lettuce or bacon for your BLT.

And for dessert? Raspberries, Mapleton's ice cream, and blueberry drizzle to top off a fat-free pavlova.
There's not much that won't get you 25 cents as an accompaniment to eggs!

My mother always considered eggs a "tea with" meal. We have fair-trade organic English Breakfast, Green and Jasmine as well as Joanne's delicious blends from Back to Basics like cherry rose green tea, decaf green tea with organic peppermint and a fragrant Earl Grey.

The produce room is like Christmas for me - I never know what I'm going to get. But so far I've heard about carrots, peas, snow peas, beets, zucchinis, baby pickling cucumbers, lettuce, chard, dill and parsley from Wolf River Farm, Persephone's Garden and Twin Creeks Organics. Cherries and raspberries from Silver Dollar Orchard are for sure, and both black and red currants with fingers crossed. As always, Thursday will have the best variety, but we'll get more on Friday and Saturday too.

We have fresh English lavender in the store from Clare Smith at Skeffling Farm - the "rainbow egg lady". Keep it in water or hang it to dry.

Red currant jelly is new on Laura's shelf, and some staples like Valencia peanut butter, almond butter and tahini are down at that end of the store.

The other day I sent David for more of Begusia's amazing perogies and he came back with cabbage rolls for us to try. Customers kept asking what smelled so good! We'll be adding them to the freezer soon.

I know as soon as I press "send" I'll think of something I haven't told you about, but drop in to the store and I'm sure I will have remembered and it will be out for sampling.

Around the Sound is open Thursday and Friday 10 until 7 and Saturday 10 until 4. We're at 972 1st Avenue West, just up the street from the library.
Feel free to call us at 519-370-2333 or email aroundsoundfood@gmail.com and we'll put aside your favourite.
aroundthesoundfood.com

See you there.
Anne

Okay - Tuna is not a local food, I'll admit. But this one had such a great local connection and stellar credentials that I knew I had to have it in the store.

B.C. wild albacore tuna is caught with barbless hooks that do not harm other species. It is rich in omega-3 oil and selenium - a powerful anti-oxidant missing from much of our depleted agricultural land.

This particular tuna is from the family-owned canning plant belonging to Dianne and Bruce Devereax. Dianne is the daughter of Audrey Cheadle of Owen Sound Little Theatre fame.

Her words on the tuna -

"...the biggest difference between conventional canned tuna and the locally-canned product is how it's cooked. The little guys' "natural" or "raw pack" means it's cooked just once, in the can. Commercial canneries thaw and cook the fish before canning, drain off the oils, then pack it in cans with water or vegetable oil. Then they cook it a second time during processing. Double-cooking hides bruising and other flaws in lower-quality albacore. It turns the albacore a uniform white color, and allows canneries to get more meat off the fish. But there's no comparing the taste. It's such a radical difference between pre-cooked and raw pack."

We'll have regular - with only the fish's natural oil and 1% sea salt - smoked, and new tuna in organic extra virgn olive oil - all packed in 180g Canadian cans.
tually go
For more on the tuna go to wwww.bctuna.ca.

This week the cherries, raspberries and black currants will be overflowing the produce room. Eat them fresh and freeze the extras for a taste of summer in the middle of winter.

One of my favourite summer meals is a big bowl of salad and some flatbread or baguette with cheese. Laurel at Pinestone Preserves has given us the vinegrette for the salad and now she has added the ultimate summer accompaniment to the cheese - Canadian, Eh? Beer Belly Jelly.

Laura has brought back her famous blueberry jam and has added gooseberry to our shelves.

Joanne from Back to Basics in Chatsworth is bringing in some of her hand-blended teas, and she's left us some "sniffing jars" for you. Caffeine-free green tea with organic peppermint was popular last week, but you really must smell the Belgian chocolate Roiboos.

Last week Kelsey reprised her cranberry sunflower oat bread and even brought a few sticky buns on Thursday - of course I don't think they actually got to the rack. Her bread comes in fresh every morning and you can always call to reserve some.

Kelsey and some of our other suppliers live just far enough away from Owen Sound to make the trips in to town a little less than "green". We are always looking for people who have regular routes around the region and might like to bring something in to the store in exchange for - let's say - a fresh loaf of bread? a jar of jam?

Around the Sound is at 972 1st Avenue West, just facing the river, one block north of the library. We're open Thursday and Friday, 10 until 7 and Saturday 10 until 4.

See you there.
Anne

www.aroundthesoundfood.com
519-370-2333

In this spirit, we now have Mapleton's organic ice cream in chocolate, vanilla with chocolate chips, strawberry, cappuccino, ginger and lemon frozen yogurt. As of this writing, we have organic sweet cherries and wee baskets of fresh picked organic raspberries too. Strawberries have passed us, but if you haven't had your fill, stop in at the Ginger Press for homemade local strawberry shortcake with real whipped cream. I've tested it for you - twice.

Last weekend was so much fun. Thanks to Sean for bringing us "the ladies" in their travelling chalet coop. One even left me a fresh-laid egg! And thanks to Robin who made the most amazing and delicious scrambled eggs. Through the morning he used some of his chutneys, Axel's feta cheese in olive oil, sour cream and a touch of Uncle Richard's maple barbecue sauce. He cooked the eggs in our Ontario sunflower oil. Congratulations to Rebecca Singbeil who won a dozen eggs a week until Christmas!

If you want more of Robin's cooking, join us for his curry and stay to watch three episodes of the hilarious British sit-com "Black Books" on Wednesday, July 22 at the Downtown BookStore - call 372-9760 to reserve your spot.

Thanks too to Gord and Nancy Brown who barbecued their yummy sausages and pork chops to sample with all our barbecue sauces. Gord had to go for more stock after customers had a taste.

Kristine's golden beets didn't last long last week, but I have it on good authority there will be more, along with absolutely beautiful rainbow chard. What else will come out of the garden, I'll have to wait patiently for tomorrow to find out. If you're looking for a weekly supply of fresh organic vegetables, ask me for information about Twin Creeks Organics, Saugeen River CSA or Persephone Gardens.

Coming off the wonderful success of the Wiarton Market's Strawberry Social, Laura is concentrating on her jam making. This week it's rosemary jelly, fulfilling a promise to an Around the Sound customer who loves it with chicken breast.

Trudy's rhubarb concentrate will be back in the store this week along with her other goodies. Trudy's Country Kitchen is the subject of the most recent episode of Jon and Michal's Around the Sound vignettes. See them all and meet our producers at www.youtube.com/aroundthesoundfood.

Kelsey wants me to thank you for your patience as she learns the idiosyncracies of her new oven - what it likes to bake best and where it needs coaxing. It certainly knows how to make spelt loaves and sticky buns! Every producer in the store is working to make his or her product the best it can be, so please accept a replacement if anything is not up to your expectations.

On the recommendation of Susan (my Friday Elf Extraordinaire and excellent store tour guide) I have a new favourite breakfast. Start with a plain creamy yogurt - we now have your choice of cow, sheep and goat - and drizzle on a little of Gayl and Dick's maple syrup. Then sprinkle on some granola - we have three choices there too. Sean's is unsweetened and has raisins, Kelsey's has currants and dried apples, and Marketside makes theirs with cranberries and nuts. All three use GrassRoots local oats.

For those of you come without, we still have "proudly made in Canada" paper bags, and we now also have Bio-Bags. Made of non-genetically modified corn, the breathable bags will keep your veggies fresh in the fridge, and when you are finished with them they are completely compostable. We also sell them in packages of twenty-five. For our dog- and planet-lovers we have compostable doggie-do bags too.

Aiyana has created a new natural insect repellent for us, so remember to take it along when you're out enjoying this beautiful weekend. And if you play too hard, Angela has all-natural healing salves for sore muscles or scrapes.

Around the Sound Local Food Market is open Thursday and Friday 10 until 7 and Saturday 10 until 4. Come by for a cold drink and a chat. We're at 972 1st Avenue West, just a block north of the Tom Thomson gallery. There's lots of parking in the rear.
Call if you need anything - 519-370-2333
aroundthesoundfood.com

See you soon.
Anne

First, I apologize again for whatever techno-gremlins caused my last two newsletters to be sent in such an untimely and unhelpful manner.

To make up for it I invite you, dear readers, to a special event this Thursday, July 2. From 6 until 9 p.m. we'll have special samplings and a 10% discount on everything in the store (except the Stephen Lewis fundraising items) for newsletter readers and their friends.

On Saturday we'll open at 9:30 when Sean invites you to come and "Meet the Ladies" - a portable coop of laying hens from GrassRoots Organics. You can have a free dozen medium eggs when you buy three or more GrassRoots products, and we'll have a contest for free eggs 'till Christmas!
From 10 to 11 Robin is coming over from Rocky Raccoon Cafe to make us all some of his special omelettes.

From 11 until 1 Gord and Nancy Brown will be barbecuing pork from their farm near Chatsworth for us, and we'll crack open barbecue sauces from the Pickle Guy, Trudy's Country Kitchen, Uncle Richard's and Pinestone Preserves for you to try.

We have three new products from Ken Bustin,the Pickle Guy this week. The first is Super Sauce, the Chef's Companion - an onion and garlic compote with a kick that you can use in everything from tomato soup to stir fry.

One of my favourite Margots said that Raspberry Drizzle was "the best thing I ever put in my mouth". Now Ken has added Blueberry Drizzle. Try it at breakfast on your waffles, yogurt or hot cereal, or in the dressing on your luncheon salad, or on sorbet and fresh fruit for dessert.

If that's not enough blueberry delight for you, Ken has brought us some of his Bustin's Special Reserve blueberry jam, with a promise of raspberry to follow.

We have pickerel and trout in the freezer and we're now getting fresh whitefish. And if you haven't tasted Winston's smoked fish, well I'll let you try it Thursday evening.

Look in the produce room for those beautiful heritage lettuces, new peas and baby beets as part of the bounty of the garden this week.

If you're making a full, fun, fresh holiday weekend of it, be sure to add the Strawberry Social and Dinner of Local Delights! on Friday, July 3rd at the Wiarton Farmers' Market, Bluewater Park
Live Music by Horsefeathers! Kids activities! Storytelling! and of course, Strawberries!

Dinner is from 5 to 8pm featuring local organic bison kebabs, smoked ham, fresh bread, summer salsa, roast veggie medley, homemade strawberry pie and ice cream, coffee and punch. Reserve your meal $12 (kids $6) at the Wiarton Echo or call Kelsey 534-2043

Please feel free to call or email us at Around the Sound if you want something ordered or reserved, or have any questions about our products. Our producers are proud of everything they bring to Around the Sound and they would be happy to talk with you about it.

Around the Sound Local Food Market is open from 10 until 7 Thursday (9 this week) and Friday and 10 (or earlier) to 4 on Saturday, at 972 1st Avenue West, one block north of the library. aroundthesoundfood.com, 519-370-2333

See you there!
Anne

I hardly know where to begin, it's been such an amazing week. Last Thursday when Gerald brought four beautiful heritage lettuces in from Twin Creeks Organics David said "Do we have to sell them? They're too beautiful to eat." I hope those of you who bought them didn't think so and enjoyed every bite. Garlic scapes arrived yesterday - sautee them like garlic-y green beans or add them to your stir fry or...what's your favourite recipe? We'll find out tomorrow what the garden is bringing us this week.

The George Brown Culinary tour came yesterday and it was delightful. My only regret was that I did not have enough time to talk to every one. Kelsey's bread disappeared into the bus, of course, along with Clare's rainbow eggs. Ken Bustin was here sampling his "Pickle Guy" products, and we ran out of several. One woman bought the sampling jar of salsa, so eager was she to take some home. I hope they enjoyed their whole Grey County tour as much as we enjoyed having them visit. Thanks to Margaret for making the Welcome cake.

New products - of course! Just as I was telling someone we regretfully had no salad dressings, Laurel from Pinestone Preserves (Sauble Beach) walked in with a balsamic vinegarette. She also brought pickled leeks and three-fruit marmalade. Trudy brought a honey orange barbecue sauce - you can now officially use a different Around the Sound sauce every week and not run out all summer. And if you bring back any of those bottles or jam jars (clean!), I'll give you 25 cents for being a good citizen.

There are lots of things to barbecue too. Elk, venison, sausages, chicken and fish of course. This week Gerald from Twin Creeks has brought us organic grass-fed beef - burgers and ground, and Bob has brought the famous Charolais steaks. If you're a cheeseburger fan, Millbank has a wide assortment here now, but I will have to order more of the organic cheddar with sun-dried tomato and garlic - one package left as of this writing.

Thank you again Michal and Jon for your Around the Sound videos, documenting our wonderful producers. The latest is Marjenny's - the yummy baking for our wheat-free friends.
You can see them all at www.youtube.com/aroundthesoundfood

Open House and farm tours this week at Grassroots Organics Eco Farm in Desboro - just ask me for directions or pick up a map when you're in Around the Sound. Same place on Sunday there will be a showing of King Corn and Farm,Inc. - entertaining and eye-opening films on the realities of Big Food.

Around the Sound Local Food Market is at 972 1st Avenue West in Owen Sound - just a block north of the library.
We're open Thursday and Friday 10 until 7 (or before or after if you're willing to take us as you find us) and Saturday 10 until 4.
aroundthesoundfood.com 519-370-2333

See you there!
Anne

The changes in weather bring changes in food too, more than I ever knew. The radishes get hotter as the temperature rises, for example. This will be the last week for the organic asparagus - Mary Anne has brought in two last buckets and a few more loaves of the asparagus bread.

Next Tuesday, June 23rd, Around the Sound will be welcoming visitors from the prestigious George Brown College Culinary Program. They have graciously included us in their tour of the region which will include Keady Market, GrassRoots Organics, Rocky Raccoon Cafe and Soundview Orchards. To celebrate the occasion, I'm inviting all of you to come to Around the Sound from 2 until 5 that day to enjoy 10% off everything (left!) in the store. Bring a friend!
More celebrations - last night we tasted one of the first loaves of bread from Kelsey's new oven, and I know we all enjoy many more.

As always, there are new products at Around the Sound. Ingrid at Beaver River Oils has provided us with some of her Omega-rich cold-pressed flax oil. You'll find it in the cooler and you can enjoy it in smoothies or salad dressings - anything where it's not heated.

Sara's Incredible Edibles near Clarksburg has added some new meals to our freezer. Individual seafood pies and chicken shepherd's pies, as well as two flavours of full-size quiche are in there with Sara's lasagnas.

My young assistant David went to Meaford and talked John and Bogusia into giving us ten bags of their famous hand made perogies. Lucky for David, one of the bags burst and he got to take them home for dinner. Made with real butter, cheese and caramelized onions, these are the best perogies I have ever eaten. Can you imagine them with fried onions, Sean's bacon and our PineHedge sour cream? mmmmmmmm

Asparagus is still growing at Forget Me Not Farms, and Mary Ann is still baking, so we have more of her delicious asparagus bread this week.

Watch for more greens and herbs from Twin Creeks and Hemstock Mill this week. And if you want to grow your own, Wally has planted up some of his GrowUp planters with six different herbs, ready for your patio or yard.

Robin has been true to his word and there are fourteen different chutneys on the shelf - all made just north of Toronto and used at the Rocky Raccoon Cafe. From garlic paste and Jamaican hot chili to tamarind and date, they can be used to season meat or vegetables for a curry, mixed with yogurt to make a great sauce for potato pancakes, or as a condiment for Robin's samosas for a quick snack.
And ask for a rhubarb-tini at Rocky Raccoon - it's made with Trudy's rhubarb punch - product of Chatsworth!

Someone asked why my delicious HardBite potato chips had to come all the way from British Columbia. My answer? If someone wants to take that kind of care and make this quality of product in Grey-Bruce, I'd be honoured to sell it in my store. And the same goes for the Que Pasa corn chips, made from organic, non-GMO corn by a co-operative in BC that I sell with four different varieties of local salsa. We have the ingredients here - let's make our own and then make bio-diesel out of the used vegetable oil!

Around the Sound Local Food Market is open Thursday and Friday from 10 until 7 and Saturday 10 until 4 (and Tuesday June 23rd - just this once - for a special sale from 2 until 5), at 972 1st Avenue West, just one block north of the library.
aroundthesoundfood.com is the place to find us online.
Our latest "video moment" with Shalom Deer Farm www.youtube.com/aroundthesoundfood.
519-370-2333

See you there!
Anne

Two Around the Sound farmers were honoured with the Premier's Award for Agri-Food Innovation Excellence last week.

Axel Meister, of WoolDrift Farm in Markdale, was the first dairy sheep farmer in North America. He supplies yogurt, pecorino cheese, feta and feta in olive oil to our store, as well as delicious small lamb pies.

Johannes Schneider and his partners have been making Saugeen Country Yogurt on their farm between Markdale and Durham since 1994. It was served to President Obama on his visit to Ottawa and you can buy it right here at Around the Sound.

The Grey-Bruce Agricultural and Culinary Association was also honoured for their culinary map, available free at our store. When the new map comes out in July, everyone will be able to find Around the Sound!

Did you know that asparagus can grow, in ideal conditions, an inch an hour?! Farmers swear they can watch it grow.
Mary Anne at Forget Me Not Farms in Desboro is providing us with more of her organic, hand-picked asparagus this week - good to the very bottom, with no woody bits.

And, she has used Sean's GrassRoots eggs and flour to make us some lightly-allspiced aparagus bread. Yet another reason to shop on Thursday!

Also in the veggie department, we are expecting the very first lettuce (and perhaps a little bok choy) from Twin Creeks Organic Farm out near Woodford. Those with shares in the CSA will be served first, but we hope to have a nice variety of Gerald and Shari-Lynn's produce this season.

Brenda from Forsyth Farms filled us up with pies - including a tortiere - and soup - including lamb dizi, and a lovely assortment of lamb and some Berkshire pork sausages. On top of the cooler was this note from Brenda

"I had this great chef from Toronto show me how to make these mini lamb roasts and I thought they were terrific so I wanted to share them with you. Mini Lamb Roasts give you all the great flavour of steaks but slice beautifully onto a plate"

She's included barbecue directions too.

Kelsey is very excited that she is only a few weeks from completing her fully-renovated bakery, and she is hoping you'll all come up to see. We're thinking of organizing a tour which would include TWO bakeries and end with lunch at Mimi's Rooftop Cafe at the Wiarton Airport. Of course, this would be after the Tragically Hip plays Wiarton on June 27th, because Mimi's (and Rocky Raccoon) are two of the exclusive caterers!

If you're not going to see the Hip, don't forget to mark your calendar for a tour of Sean McGivern's GrassRoots Organics farm and mill that day.

Please ask for our beautiful gift certificates for a welcome gift for teachers, going-away, showers, retirement, get-well or hostess gifts.

Around the Sound Local Food Market is at 972 1st Avenue West
- just up the street from the library. We're open Thursday and Friday 10 until 7 and Saturday 10 until 4.
Please note our new phone number - 519-370-2333
www.aroundthesoundfood.com has a link to the first episode of our video moments with our producers.

See you soon.
Anne

*Please note new phone number for Around the Sound - 519-370-2333. Story available on request*

This Saturday is the annual Chocolate Gala fundraiser for the Bruce County Museum - an evening of music, mingling and munchies, including local delicacies supplied by some of our Around the Sound producers. We have two pairs of complementary tickets to the gala at Around the Sound. The first pair will be given to the first person who comes in to the store Thursday with a birthday or anniversary on June 4, and the second pair is for the first person on Friday with the same story...I mean, celebration... on June 5.

Robin from Rocky Raccoon Cafe has brought the first five of the hot chutneys served at his restaurant - green chili, coriander, mint, ground red chili, and red hot Jamaican. Tamarind and date are still to come, and Robin is working on bottling his own creation.

At the risk of starting a stampede....the rainbow eggs are back, including "the girls" very first dozen extra-large. This is the time to bring a friend in to the store, just to show them these beautiful eggs from local heritage chickens.

In response to requests, we now have buckwheat honey, smoked whitefish, organic butter, jasmine tea, cornmeal, oat groats, larger bags of flour and sugar, environmentally-friendly Canadian laundry detergent, almond milk and 100% cranberry juice. Still to come are black currant juice, gluten-free mixes and pizzas, mushrooms and herbs. Is there anything else you'd like me to find?

Which reminds me - if you think of something and it is not Thursday, Friday or Saturday, feel free to email me or leave a message at the store and I'll be happy to put your name on it and set it aside. Bread has become a popular item to reserve - we were sold out by noon on Saturday! Kelsey is now making an organic white spelt sandwich loaf and a currant pumpkin seed, neither of which I've been able to try due to their afore-mentioned popularity, but I am very grateful they've been added to the bread rack.

Now, the maps and movies. My friends Jon and Michal have started on a local food adventure to put our producers on the map. We'll post the Grey-Bruce map on the wall in the produce room and surround it with their pictures and stories of our farmers, bakers, pickle, jam and cheesemakers. Jon has created a "taste" of their first farm visit for you, complete with original music, and posted it on YouTube.
http://www.youtube.com/swf/l.swf?iurl=http%3A%2F%2Fi2.ytimg.com%2Fvi%2F-...

The second movie is a free presentation by the Grey Bruce Coalition for Peace and Justice this Tuesday, June 9 at the library (just down the block from Around the Sound) at 7 p.m. of "Power of Community" - a great hopeful piece about how Cuba reinvented its transportation and food system when their oil supply was cut off, and what they leaned in the process. Conversation and cookies to follow!

Around the Sound Local Food Market is open Thursday and Friday, 10 until 7 and Saturday 10 until 4.
972 1st Avenue West in Owen Sound
aroundthesoundfood.com
New phone -519-370-2333

See you there!
Anne

Both goats and oats are back this week, I think. That delicious goat chevre from River's Edge Dairy in plain (so good with Ken's hungarian hot pepper jelly or Laura's apricot and pepper jelly), dill (with Winston's smoked salmon or trout) and my personal favourite with garlic flowers. The goat yogurt rejoins its cow (Saugeen Country) and sheep (Wooldrift Farms) cousins. And I was very excited this week to bring in goat milk specially for wee Neve. More babies would like goat milk I understand, but the logistics of getting it here from Arthur are tricky. So if anyone makes semi-regular trips through Arthur, please let me know.

The new freezer is full - Margaret's special gluten free baking, delicious lamb, soup and meat pies and pods from Brenda, beautiful cuts of beef from Silver Dollar Charolais and Over the Moon grass-fed, elk from Stoneyfield Farm in Meaford, and fruit pies from Soundview Orchards.

Speaking of Soundview, their apples are finished for the season and the early varieties will arrive in late July or early August. We'll have some other fresh Ontario apples this week, and there are lots of other options for apple flavour too. The aforementioned frozen pies, applesauce, apple butter and cider from Filsingers in Ayton, and dried apple slices from Grassroots Organics. Plus a new selection of Ontario sparkling apple and fruit ciders.

Fresh local garlic is gone until July too, but the scapes will come soon. We have local organic garlic freeze-dried for use in soups, stews or garlic butter.

Ah yes, and the oats. We've been out of rolled and quick oats for a few weeks, but I expect they're returning tomorrow. I'm not sure what the wrinkle was, but their absence reminds us again that food is produced and processed by real people. If their machinery or communication breaks down, food can't appear out of thin air. Last night I was on Dave Carr Live on Rogers Television, a wonderful serendipitous opportunity to talk about re-localization. I'd hoped to be able to reach one of my favourite farmers, Sean McGivern from Grassroots Organics, to join me on the show, but he'd had a breakdown at his flour mill (I mean his equipment had, not Sean personally) and he had to stay until it was fixed to fulfill a big commitment for flour. Such is real life here in Ontario food land.

A good news story about oats - an Ontario company is producing the Go Ontario granola bar made entirely from ingredients from Ontario farms - honey, cherries, apples, cranberries and oats from Sean's farm! We'll have them at the store late in June and they'll be distributed as part of Peel District School Board's student nutrition program.

This week's asparagus is really local - from Forget Me Not Organic Farm. They have been selling out, so we're very lucky to be getting thirty pounds of their delicious asparagus - good right to the end, no woody bits.

One last word. There is no wasted food at Around the Sound. If you don't buy it (though we all really wish you would), we make sure it gets to a good home. Nancy and Suzanna cook brunch for fifty or so guests every weekday at the Union Place free brunch program. Safe n' Sound offers fruit and veggies and baking to their drop-in guests. Our suppliers are generous with these organizations and I know they'd welcome your help too.

Oh, one more thank you to Albert who made us a great rack to display our books and Small Farm magazine for sale, as well as all those freebie recipes and information. Look at our notice wall while you're there - Thomas Homer-Dixon talk, concerts, galas, etc.

Around the Sound Local Food Market is open Thursday and Friday from 10 until 7 (fresh bread almost always arrives by 10:30 now, weather-permitting) and Saturday (also known as Sticky-bun-day) from 10 until 4.
972 1st Avenue West - one block north of the newly-renovated best children's library in Owen Sound.
aroundthesoundfood.com
519-416-3663

See you there!
Anne

I know I usually restrain myself to one newsletter a week, but I can't resist telling you that the back room has sprouted today. Besides the abundance of local rhubarb and asparagus, we have plantable garlic (the pungent fresh leaves can be used now in cooking or salads), red raspberry plants, and heritage gooseberry plants from a local 18th century farm. While they last, there are also jerusalem artichokes for your garden. Also known as sunchokes, these grow as tall as me with a small sunflower, and the tasty root can be used much like a potato but without the sugar-spiking effect of potatoes. We have a few for eating too.

And if you're thirsty from all the planting, come sample Trudy's latest creation that just arrived today - rhubarb punch. Mixed with water, soda or gingerale it makes a delicious, refreshing summer drink. It comes in concentrate made from fresh Chatsworth rhubarb and we'll be sampling it all weekend at Around the Sound.

Anne