This week it was the chicken. Certified organic chicken from Sarah and Grant at Highlands of Paisley. These chickens have access to the outdoors and all the food variety that makes available to them. Remember that chickens only have two breasts and in healthy birds they are proportionate to their bodies (borrow our copy of Food Inc. for more information on the factory farm alternative). Eating locally will mean eating all parts of the chicken - drumsticks, thighs and legs make wonderful coq au vin or chicken cacciatore with our fresh garlic, peppers, onions, tomatoes and the herbs in your garden.

Eggs were more of a challenge this week. Jim has a day job that has allowed him (so far) to keep Grey Maples Farm in the family. Lately he has been working overtime so he cannot get to the local egg-grading station - one of two he can access in Grey County. Why can you buy American eggs for $1.99 in the mega-drugmart but local people cannot get their applications for egg-grading stations approved? Anyway, this week we have lots of fresh, nutritious local eggs for you. For those who ask wistfully about the rainbow eggs, the rare and heritage hens are being bred this summer to meet the demand for more breeding birds. Thank you Claire, for adding to our agricultural diversity. Of course, we hope to see your eggs and lavender back at Around the Sound soon.

So now to the bacon to go with the eggs. Cathy Miller of Over the Moon Farm in Vandeleur brought us pork from her Tamworth/Landrace pigs this week. Chops and sausage will go wonderfully with a cold slaw (try a little Goop in your dressing) or hot braised red cabbage with tart Soundview Orchards apples and Uncle Richard's Maple Syrup. Kristine Hammel from Persephone Market Garden will be bringing the cabbage this week, with the help of some of her wedding guests from Germany. Congratulations Kristine and Thorsten - may your future together blossom as bountifully as your garden.

I have found the organic Peaches and Cream corn people wanted - not certified, but not sprayed. The farmer in Desboro says his secret is crop rotation, and he proudly showed me photos of the tomatoes and squash that he will bring us when they are ready (on the way to his day job in the city, of course). Look for peaches, plums, canteloupe, apples, pears and blueberries in the fruit department.

Remember even if you are going to Summerfolk, you will still need groceries next week. We appreciate you choosing local first. We have Summerfolk snack food at the store, and we will be providing the In My Backyard food in the Smmerfolk General Store.

Around the Sound Local Food Market is open Wednesday through Friday from 10 until 7 and Saturday from 9 to 5 at 685 6th Street East Owen Sound at the 7th Avenue lights. Call us at 370-2333, or email at aroundthesoundfood@gmail.com.

See you soon!
Anne

www.aroundthesoundfood.com
www.myowensound.ca for my blog
Proud sponsor of the 100 Mile Music Show

When you peek through our front window, you'll see Kelda's piano, formerly of Alexandra School. Max Clarke has been in to tune it, and this week Mark Himmelman will be in to play it for you. Please put a little something in the jar on the piano to help Mark on his concert tour to Europe later this year.

In the window you'll also see Wally's Grow-Ups, vertical garden pots that can be rotated to the sun and can be purchased already planted with an assortment of flowers or edibles, including the edible-pod wing peas with the beautiful red flowers in the top pot.

Raccoons got in to one of our hen houses last week, so I appreciate your patience last Friday as we waited for a new supply of eggs. We're stocked up now, and remember we can always provide you with a half-dozen if that suits you better. Although Ted doesn't like the mess I make in the pan, I like my eggs scrambled, with a little scoop of salsa, or Pickle Guy's Pyro Peppers, on the side.

We're all restocked with perogies, and last night Kelda made a batch according to Nadia's instructions (just ask for a copy) and made a delicious grated salad out of Persephone's turnip and radishes and Wolf River's kohl rabi. In case you haven't tried the latter, it looks like an "organic green sputnik" and tastes like mild broccoli stems with a hint of radish. You can add it to a raw veggie tray, peel and grate it into a slaw or steam it. Kelda dressed hers with some mango garlic dressing from The Garlic Box www.thegarlicbox.com We've also added their garlic and dill dressing to our collection, along with the award-winning peach poppyseed dressing from Roothams Gourmet. www.roothamsgourmet.com which would be perfect on the fresh spinach we're still enjoying.

Thanks to Dawn at the Kilsyth General Store we have veggie lasagnas back again. She's also brought us raspberry, cherry and blueberry turnovers and her famous "Everything" butter tart, so no sweet tooth need go unsatisfied this holiday. And remember the ice cream from Mapleton's - ginger is great with a little square of Williamsford Pie Company's cranberry ginger oat square from Rose Murray's Taste of Canada Cookbook.

Elora Soap Company (actually in Paisley) has brought us a beautiful selection of their products, so after a good day of weeding in the garden, soak in a tub of their bath herbs and enjoy the latest issue of Mary Jane's Farm or GRIT.

Local food is a lot like rainbows. Beautiful while they last. So the asparagus was wonderful (while it lasted) and then the farmer made the less than pretty ones into asparagus bread. Carey (Chef at Noah's Inn and Chicory Common)made asparagus into soup for us - smoked tomato, asparagus and parsnip and the latest asparagus, lemon, tarragon. The Barrie Brothers turn theirs into our asparagus corn chips and new asparagus salsa (only three jars of the mild left, since we sampled it) and soon they'll have an asparagus pasta sauce.

Strawberries are in the store today, and I'll try to get them as I can (while they last). Strawberries are labour intensive and delicate, so most growers would prefer to sell them at the farm and keep the full at home. Completely understood. Check the Grey Bruce Food Link website for places you can pick your own foodlinkgreybruce.com

Spinach, radishes and early lettuces are the fresh greens this week. Kristine gave us a recipe this week in our Persephone Market Garden box - Cumin-scented Spinach - Wash, wilt, drain, rinse and squeeze a bunch of spinach. Melt 2 tbsp of butter in the same pot. stir in 2 tsp of cumin and the spinch and saute until hot. Season with lime juice, salt and pepper.

Bogusia has sent over some hand-made cabbage rolls - one of the Polish specialties from her self-named restaurant in Meaford. Laura has to keep filling up the pizzas and quiches from the Williamsford Pie Company, so you have definitely discovered how good they are for an easy lunch or supper with all these fresh salad greens. We received another case of olive oil from Rallis - the label has both his address in Owen Sound and his address in Greece. rallisoliveoil.com/ Ask for a taste.

Ingrid from Beaver River Farm and Oil Mill is back from adventures making oil in Africa (their idea of local food in the monestary where she was living was fresh monkey - but that's a story for another day). Ingrid brought us flax oil - and suggested a cucumber salad with a dressing of flax oil, a little maple syrup, balsamic vinegar and lemon juice.

A little bird told us that it nd was our Susan's birthday today. In her honour we've picked up a full supply of her favourite Mapleton's Organic ice cream - vanilla, chocolate, strawberry, ginger, chocolate mint, vanilla chocolate chunk and lemon and vanilla frozen yogurts.mapletonsorganics.ca Delicious on their own of course, but if you want to guild the lily, try Meredith's ginger syrup or Ken's Blueberry or Raspberry Drizzles. Of course, with ice cream goes cake, and since I met Marg of Marjenny's she now makes all our family's special occasion cakes - a feast for eye and tongue. She can make cake for special diets too - there are two beautiful diabetic carrot cakes in the store right now, and an assortment of gluten-free chocolate delights. Order ahead for just the right cake for your special occasion. marjennyscakes.com

Local food means a lot of different things. There is the rhubarb that comes from your own backyard and the lamb chops from the farm just out of town and the soup from the resturant downtown. And the neighbours who have gone to the trouble of creating small local businesses to bake pies and make barbecue sauce and pickle leeks. It's about seasonal treats and learning something new and supporting the people who do the hard work. And it's about recommending the things you love. Peter came to the store and he brought his wife Lucy and his daughters. Lucy brought her mother Nadia, and Nadia brought the best perogies she knew!
This week we had the first box from Persephone Market Garden - big red radishes, turnip tops, dark green spinach and five different salad greens. Ad the season changes, so will the variety of colours and flavours. Kristine and Angelika still have shares, and you can pick up yours conveniently at Around the Sound every Tuesday evening.
Meredith Cowan, the winner of the first Meaford Dragon's Den, has brought us samples of her Elixer - a mixture of raw ginger, lemon and honey - absolutely delicious over ice with soda, or of course in her signature "Beesting" cocktail. Ask for a taste.
It is hard to keep up with demand for the new quiches from Williamsford Pie Company. Laura had to come twice last week and bring us more quiche and more blueberry and raspberry pies.
Neal will be bringing some of his baking and samples from his new Renaissance Bakery in Durham this week. Vitold will be bringing those lovely soft pitas and more of his cranberry walnut, spelt flax and rice quinoa breads. If you want something special, be sure to put in an order and he'll have it Wednesday or Friday. Remember this is Kelsey's last week before her trip to France, so call if you want something special to put in your freezer. A rustic Italian to top with Laura's bruschetta mix and goat cheese?
You have discovered the perogies without having to be coaxed - I had no idea so many would like the sauerkraut and mushroom combination http://pelmenperogies.com/. Nadia also brought lovely strawberry dumplings and potato noodles.
Uncle Richard's maple barbecue sauce is back http://www.unclerichards.com/ and Trudy is up to ten varieties, from Bourbon and Beer to Honey Orange.
We sampled Ken's Super Dills last week and we could not waste the brine full of garlic cloves and hot peppers, so Brad took it home to pickle eggs. This week I think we'll crack open a jar of Perkles if you ask. thepickleguy.com/
Congratulations to Karen who has opened the most beautiful store in Port Elgin for her Kemble Mountain Roastery. Full of elegant paintings and jewellery, Theo's amazing handmade chocolates, and of course locally roasted fair trade coffee and all its apurtenances, the store is the perfect showcase for Karen's own art of coffee kemblemountainroastery.com/

More than half of the hundreds of new products and ideas we have added to Around the Sound in the past year have been on your recommendation or request. That has been the secret of our success up until now - it's why we have honey sticks, sugar-free jam, pizzas and a bike rack. It's why we have a weekly newsletter, gluten-free products and whole wheat noodles, Ontario peanuts, olive oil and organic butter, dill pickle dip mix, Vitold's chocolate chip cookies, Mother Earth News, the original Wow sauce and free delivery. We know we can trust your wisdom to help us in the future, so suggest away! It's fun to try to find what you want.

Laura is bringing some quiches this week from Williamsford Pie Company this week so you can decide - pie for supper or pie for dessert. Brenda's beautiful meat pies are in the freezer, straight from her public health-approved kitchen! Who knows what the weather will bring these days, but many of our soups are great hot or cold - carrot cilantro from Ned at the Dhabba, and asparagus wild leek from Chef Carey Mclellan at Noah's Inn in Neustadt www.noahsinn.ca/. I send ingredients and Carey sends beautiful soups - last week it was smoked tomato asparagus parsnip. People bought it as fast as we could sample it, and if you take one out of the freezer in the morning, you'll be good to go for supper. This week we sent her oyster mushrooms and fresh asparagus - let's see what we get!

Speaking of surprises, that's what is coming out of the garden. Last week it was green onions, French radishes, chives and parsley, spicy greens like mustard and arugula, and spinach from. Twin Creeks , Wolf River and Persephone Market Garden. June 8 will be Persephone's first delivery to their CSA members on Tuesday at Around the Sound. There may still be shares available - give Kristine and Angelika a call at 519-935-0816. Twin Creeks too will offer both vegetable and grass-fed meat shares - www.twincreeksfarm.ca/

Kelsey and family are off to France for a holiday in a few weeks, so watch for more baking from Vitold, the Bakery in Flesherton, the Big Dipper in Paisley www.bigdipper.net and brand new Renaissance Bakery in Durham.

We are adding more magazines for your pleasure - Mary Jane's Farm, Herb Companion, Mother Earth News...and the latest Small Farm Canada features young Neustadt farmer Tarrah Young in the article "Finding your Dream Farm".
Put some elk burgers on the barbecue, pour a glass of Coffin Ridge's Into the Light White www.coffinridge.ca/ , and be inspired!

I've set myself the challenge of having at least one new product every week, and so far I have yet to miss the goal. Most of the time, these delights just walk through my door and this week was no exception. Coffin Ridge Winery, an unquestionable local success story, has brought me their "Verjus". Literally "green juice" this product of unripened grapes has been used for centuries in European and Mediterranean cooking in place of an acid like lemon juice or vinegar. The acid does not conflict with wine, so it is the perfect ingredient for wine-lovers to use in their marinades and salad dressings. Pair it with one of our two olive oils. We have a Palestinian olive oil, Fair Trade, with the profits supporting family farms, and our ice-pressed, low acid extra-virgin "Owen Sound" oil, from the orchard in Greece owned by a local Owen Sounder.

Imagine this dressing over chilled organic asparagus from Forget-Me-Not Farm, or on a blend of spicy greens - mustard, cress, arugula - from Twin Creeks and pea shoots from Beaver Valley. A little of Axel's feta on top? Perhaps on the side of a bison medallion? or pork tenderloin spread with Laura's lemon sage mustard?

The spicy Mexican asparagus chips are back, or perhaps you prefer the plain low-salt variety with Trudy's salsa verde or red bean and mango salsa. A great warm weather snack with some chilled rhubarb punch or Finchaven's sparkling apple cranberry cider.

In the "things in jars" department, we now have kefir in glass jars www.pinehedge.com/products.htm. This tasty relative of yogurt has many more of the probiotics that seem to have allowed some eastern Europeans to live to 107. We sampled it with a little of Ken's strawberry jam last week. Mmmm. Or with maple syrup...over Marketside granola?
If you return the jar, we'll give you the $1.00 we paid as a deposit to the producer. And if you return any of our producers' jars (the sealer kind) we'll give you 25 cents just to keep them out of the landfill.

Look on the baking table for asparagus bread from Forget-Me-Not Farm - with a hint of allspice. Vitold's brownies will be there too, and Williamsford Pies will be in the fridge - just ask

My apologies, yet again, to anyone who did not receive the newsletter last week. The program sends them in batches, and for reasons unknown it sometimes gets bored and quits without giving me any opportunity to finish the job. My web provider is discontinuing this service, but I'll have a replacement up and running by next week so you'll get all the news.

Everything is rolling along towards spring. The bees are hungry and happy to see the sun. The maple syrup is not flowing well yet, but the upcoming weather may change that. Lambs and kids are being born, which means local sheep and goat milk will flow and yogurt and cheese will be more plentiful. Chickens are laying more and getting outside for green sprouts and bugs. Rainbow eggs are in the store - the last supply before Easter.

Speaking of which, we will be open WEDNESDAY and Thursday next week from 10 until 7, and of course closed Good Friday, and open Saturday 9 to 5. We'll have such a good time on Wednesday that we will want to be open every Wednesday from now on, so we will.

Our new hours, effective Wednesday, April 7, will be
Wednesday, Thursday and Friday 10 to 7
Saturday, 9 to 5

And on Wednesday, April 7 we'll be celebrating at the Farm Dinner, hearing "News from the Family Farm" from the National Farmers' Union. Grey Granite Club in Owen Sound, 6 p.m. tickets $20 at fine local food stores (like ours).

One day my threat that there will be no more local garlic until July will come true, but not yet. Kelda made a great salad with our beautiful Ontario greenhouse cucumbers, fresh garlic, olive oil and vinegar. I ordered another two cases of the big fat Ontario greenhouse tomatoes too - they'd make a great addition along with some chopped red onions. Try this as a side to Sara's spaghetti bake, Tex-Mex or Mac and Cheese, or with GrassRoots new smoked pork chops or Gord Brown's garlic sausages.

Ned is promising treats from The Dhabba again this week - samosas, curries, soups. He's been really busy since the article in the Sun Times and we're delighted for him.

Laura's bringing more Irish soda bread from the Williamsford Pie Company this week - we sold out early last week. She's also bringing more of her thin crust pizzas ready to bake. I particularly like the roast veggie. We'll have an assortment of Williamsford tarts to remind you to order Easter pies.

Another great dessert choice is Trudy's apple crumble - look in the black freezer. Sara's peach crisp and strawberry rhubarb crisps will be back too on Friday.

This Saturday Kurt Hick from Waymore Natural Services http://www.freewebs.com/waymorenaturalservices/ will be in the store beginning at noon. Come and hear about his natural garden products and bring your questions.

The beautiful quilt hanging in the store was lovingly hand-stitched by Phyllis Britton. It is a fundraiser for Sheatre, and we have tickets for the draw.

One last word - congratulations to Monica for her years shepherding Chicory Common in Durham, and all the very best to Kathleen as she takes over such a great community store.

Around the Sound Local Food Market is at 685 6th Street East at the 7th Avenue lights. We are open this week Thursday and Friday, 10 until 7 and Saturday 9 to 5 (see above for upcoming hours). Walk or bike or take the bus and we'll give you a "wooden buck" for your next visit. If you're driving, remember you can park by the non-pumping gas pumps or around back or on 7th Avenue most of the day.

Call us at 519-370-2333 and we'll set aside your favourites, deliver in the neighbourhood, get you in touch with a producer or answer your questions.

See you soon.
Anne
www.aroundthesoundfood.com
My blog is on www.myowensound.com

One of the most popular products at Around the Sound is fish in every form. In their season we have fresh pickerel, perch, rainbow trout and whitefish. Laketrout marinated in pesto and dill. Smoked whitefish or peppered rainbow trout. Marketside's whitefish pate and Winston's new chowders and soups. You are a very appreciative audience, and very obedient. When I told you the fresh fish came in on Thursday, you came on Thursday - and last week you bought every single piece of fish in the store, fresh, frozen or smoked. Winston prepares our fish in a federally-approved plant just outside Owen Sound and he does a beautiful job. People all over Ontario have discovered him, and his suppliers and delivery people are challenged to keep up with the demand. So we will be patient and appreciative and Winston will continue to do his very best to bring us his best.

Last week we got a new fish product, but please don't eat it! "Fish in a bag" - a glycerine soap with a surprise inside - joins our clean line, along with some scented soaps for adults. Look for Jane Ezby's soaps for children and adults with natural colourings, alongside her beeswax products - tapers, votives, tealights and birthday candles.

Trudy has been working hard in her kitchen all winter. In addition to her baking, she's brought back her popular salsa verde and habanjero pepper jelly, and new products - apple pie filling (try a spoonful baked into an oatmeal muffin) and apple butter.

Kelsey's bread continues to be the most anticipated delivery of the day, and we're adding some new baking too. Laura, from the Williamsford Pie Company, arrived last week with a staple of our downtown store - cranberry ginger oat squares from Rose Murray's "Taste of Canada" cookbook. She also brought frozen pizzas ready to take home and bake, and beginning this week she will be delivering Irish Soda bread and lemon buttermilk tarts each Thursday. If you want to order pies, she'll be happy to bring them any Thursday to Around the Sound.

Vitold, owner of the very popular and dearly missed Idyll Cafe in Markdale, is now baking full-time, and he will be bringing us his famous chocolate chip oatmeal spelt cookies, bagels, soft kamut pitas, hot cross buns and more beginning next week. Look for samples this week!

In the meat department look for smoked pork chops, black forest hams, side, back and peameal bacon and summer sausage from Sean at GrassRoots, and organic whole turkeys from Matthew and Janice Dick. The food from these and other local farms, all members of the National Farmers Union Grey County, will be featured at the three-course Farm Dinner, Wednesday, April 7 at the Grey Granite Club in Owen Sound. Tickets are $20 and available from Around the Sound or GrassRoots or the 100 Mile Market in Meaford.

It's hard not to think of the gardens these days. Be careful of your soil - it's tempting in this lovely weather to dig too soon. But get ready for your planters and boxes with natural soil amendments and compost from Kurt Hick at Waymore Natural Services www.freewebs.com/waymorenatralservices
His products will be available at Around the Sound beginning this week.

The week of Easter Around the Sound will be open Wednesday, Thursday, from 10 until 7 and Saturday 9 to 5 (closed Good Friday) Beginning in April we will be open every Wednesday.

This week, Around the Sound Local Food Market will be open Thursday and Friday 10 until 7 and Saturday 9 to 5. Look for familiar faces at the Around the Sound booth at the free Health Fair at the Bayshore Community Centre this Saturday 10 until 3 (free skating 11-12).

Call ahead to reserve bread or anything else that tickles your tastebuds.

See you soon!
Anne

Around the Sound Local Food Market
685 6th Street East, Owen Sound
519-370-2333
www.aroundthesoundfood.com
read us at www.myowensound.ca

The sap has begun to flow and Dick and Gayl at Uncle Richards are working away to make sure we'll have maple syrup all year. But they took time to send us freshly bottled syrup - 750 ml. and litre bottles. The O'Briens also sell maple syrup making equipment, and I have now learned that the pointy thing that sticks into the tree is called a spile. Just a million more things left to learn.

Pastas and noodles are popular choices at Around the Sound. The Amish noodles are made from GrassRoots organic spelt, as are the Maria's spelt fettucines and rotinis, handmade from old family recipes. We recently added soba noodles - a buckwheat/wheat blend, made by a Montrealer who studied soba in Japan. They were given the stamp of approval by one of our customers with plenty of Japanese soba experience.

If tomato sauce is your favourite, the Pickle Guy makes it in both mild and zesty, but remember that Ken's idea of mild is zestier than most. We have Canadian organic sauces in portobello mushroom, garden vegetable and roasted garlic. Marketside pates - shitake mushroom, whitefish and sundried tomato - can all be thinned with stock or light cream to make delicious creamy sauces. And we've added their ZiipAstii. This is how they describe it on the label "Roasted peppers with heat. Use as a marinade, mix with stock or light cream for a robust entree sauce. It's spreadable, cheesable, sauceable".

I'm not sure cheesable is an actual adjective, but we have lots you can try. We have a new organic raw milk parmesan, and Axel's raw milk sheep cheese. Herbed chevre and cream cheese are spreadable, monterey jack and mozzarella are meltable, and old cheddars and peppercorn pecorino have bite.

On the returning favourites list this week: raw honey from Chatsworth Honey, cranberry-apple and raspberry-apple sparkling ciders from Finch Haven Orchards in Clarksburg, and sliced organic all-beef summer sausage from GrassRoots in Desboro.

What to do with root vegetables this week? Drizzle beets and parsnips with Palestinian olive oil or Canolive oil, sprinkle with local herb mix from Saugeen River CSA and roast with fresh garlic. Or mash equal parts of steamed carrots, turnip, sweet potatoes and parsnips with a mix of olive oil and organic butter.

What do you make with your favourite Around the Sound food? Send us your recipe or idea - we'll print it out and put it next to the ingredients for others to enjoy.

Spring is coming! Put your feet up with a cup of Around the Sound blend or new Winter Fairy tea and a ginger snapper and flip through the seed catalogues. And plan to plant a little extra for our store or kitchen.

Around the Sound is open Thursday and Friday from 10 until 7 and Saturday 9 until 5. See you there!
Anne

Around the Sound Local Food Market
685 6th Street East at the 7th Avenue lights.
www.aroundthesoundfood.com
519-370-2333
Read our blog at www.myowensound.com

I'm off Thursday and Friday to an exciting conference in Kitchener called Bring Food Home. www.bringfoodhome.com
I'm especially looking forward to hearing Joel Salutin, the American farmer who popularized saladbar beef, pastured pork and happy chickens.

Kelda is in Alberta celebrating her mother's birthday and attending a friend's senior recital, so please be patient and kind with the very generous people who are minding the store in our absence (thank you Ron, Brad, Jon, Nancys, Lloyd and Susan).

The freezer is full of Brenda's delicious soups including lentil and new Italian chicken noodle. Did I mention that her turkey pie has a little scoop of stuffing under the crust, and that Marketside's Magnetewan relish is a perfect touch with the lamb pie? Mother Hen fruit sorbets, Trudy's apple crisp and Soundview ready to bake apple pies are in that freezer too.

The snow should be off the barbecue this week, so check the red freezer for GrassRoots beef striploin, and look on the shelf above the other display freezer for the grilling oil. We always have Ontario potatoes, and this week you can also choose Ontario organic potatoes. And of course, remember the garlic.

We always try to find new products when customers ask - this Friday we'll be filling the requests for organic tomato juice, organic dates, and raw milk parmesan.

Every week more people ask for gluten-free options and are delighted with the range of treats MarJenny's has in the freezer. We also have gf waffles, New Moon's Mackies cookies,Dawn's gf mixes, and a new gf mannicotti in the freezer. Many of Maria's rotinis are made from gluten-free flours like buckwheat, chickpea and green pea - delicious alternatives even for the wheat-eater.

All sorts of local celebrations of International Women's Day next week - March 8 - breakfast with Mayor Ruth Lovell at Inn on the Bay sponsored by the Women's Centre (more information at 519-376-0755) and Elizabeth Manley will speak at the CAW Centre in Port Elgin in the evening (376-1560)- March 10 at 7 p.m. Women in the Arts with artists and a silent auction hosted by the Zonta Club at St. Mary's Parish Hall (519-794-2350)

AND mark your calendar for a great all local farm dinner at the Grey Granite Club on April 7 hosted by the National Farmers Union, Grey County - limited tickets will be available at Around the Sound, 100 Mile Market and GrassRoots.

I taped a commercial for CFOS, and it plays right after a vintage Bosco ad to celebrate their 70th anniversary. Crazy!

Around the Sound Local Food Market is open Thursday and Friday 10 until 7 and Saturday 10 until 4. We're loving our bright new store at 685 6th Street East at the 7th Avenue lights.

See you there!
Anne

519-370-2333
www.aroundthesoundfood.com
Look for my blog and other interesting stuff at www.myowensound.ca