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Dear market friends,
From Jessie Sosnicki:
"Ben will be at market tomorrow with lots of potatoes, hostas and Potato Salad this time. I didn't have enough time (a whole day) to make perogies, but I did have a few hours to squeeze in some salad! We have a couple customers that ask for potato salad, so hopefully they will come around tomorrow!
We planted our sweet corn yesterday and got all our onions in too this past week! We had a couple dry days, so we took advantage!"
From market manager Anne Freeman:
"I spoke to Ted Thorpe and he says he's starting again, for this market. He will be bringing the first of his many wonderful lettuces, spinach, bok choy and thyme. Strawberries are two to three weeks away.
No coffee this week; David Pritchard will be absent."
It's supposed to be sunny but not that warm again on market day. But everyone except David will be there, and also a new farmer named Helga. All I know is she's bringing lots of asparagus and small leeks. Greenfields Farm missed sending their e-mail -- I guess they're really really busy in the fields.
Friday night supper menu:
Salads: coleslaw or Ted's lettuce salad;
soup: black bean and citrus;
main vegetarian: potato curry;
Main meat: jerk goat;
both main dishes come with red beans and rice and plantain salsa;
dessert: mango ice cream with apple-rhubarb crumble.
To book, call the park at 416 392-0913, leave your name, phone number, specify meat or vegetarian and the number of meals. Amy (cook)says PLEASE remember your booking is not solid until you get a call back. (There will be more food this week and therefore it will not be as hard to get a reservation.)
Special event at Friday night supper: Liz Rucker will do an adventure story and an art project around the cracks in the rink, called "rivers of the world." Kids will get markers to draw on the concrete around their favourite rink crack (lots and lots and lots of choices), and they'll get a sneak peak at the workings of the rink too. Starts right after supper, at about 6:45.
See you at the market!
Farmer's market p.s.
Dear market friends,
Our market manager, Anne Freeman, just pointed out very gently that I left out some things and got some things wrong in last night's market news. My excuse is, I was in a bad mood yesterday, and bad moods make me forgetful. On this sunny day I am no longer in a bad mood, so here's the rest of the news:
From Anne:
"Helga is not a farmer herself, but farmer Bob Felhazi's seller, and it turns out she's not going to show up today, but possibly next week. I had a couple of calls with her figuring things out, and it ended up that they have a very big order to fill for today and it was going to be too hectic.
"We will have a new vendor this week. Raymonde Maman of The Little Organic Kitchen will be bringing a small selection from her large repertoire of French cuisine: pickled beets, peppers in oil, baby fruitcakes, relishes, biscuits, ratatouille and more. Please welcome Raymonde with your questions, comments and requests."
And from Greenfields (sent by a tired farmer close to midnight last night):
"we'll have our own field grown salad mix this week, very colourfull, very tasty with young chevril. Also lots of local loose baby spinach, asparagus (our own), local shitake mushrooms, rhubarb (our own). Next week look out for our own head lettuces, spinach and possibly kale ! On the import side: wonderfull large Mangos for only $ 1.00 this week (we have lots !), Strawberries look and taste beautiful, and enough sweet Cantaloupes for $ 2.00 to go around."
The link to the red barn troll's web site didn't work this week, so I'm not including it. We'll have to ask Tara or H.P. in person today, at the Greenfields stand, how the chicks are growing and other important questions. And we can ask Ute at Stonehenge Farms how the kids (little goats) are coming along, and ask Mary Lou at Beretta's whether they have any ticvkets left for their famous barn dance this Saturday www.berettaorganics.com/events/.
How fortunate, that these farmers and organic cooks feel like coming to our park every week, and talking to us as well as selling their good food.
Sorry I forgot to send all this news last night.
Jutta Mason