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< April 2-2015 | Notes Library | April 16-2015 >

Weekly Market Notes for April 09, 2015

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Hello Market Friends:

There are few culinary traditions that date back to Neolithic times, but fermented foods are one. They have always been a practical, safe way to preserve nutrients, and many of us are learning that they are better than what the doctor ordered, for the digestive tract in particular, and good health in general. We've got many kinds of ferments at the market now, including Ming's (Ying Ying Soy) kimchi and Damon's (Culture City) condiments, but the most widely produced is sauerkraut. When I asked long-time fans how they like to eat it, they replied with many options: straight up, roasted with meats, in cabbage rolls or dumplings, as a flavour-packed addition to sandwiches, or alongside main dishes.

A little friendly rivalry broke out recently among some of our makers over whose sauerkraut is the best, so we're going to let you decide. This week, we'll have a Sauerkraut Showdown at the market. Come by our tasting table and vote for your favourite! And for inspiration when you get home, Blythe (Spade & Spoon) sent along a sandwich recipe: "Here is that recipe from Food and Drink Winter 2015. It was really good!! I didn't use all the butter and mayonnaise that they called for."

  • 3 tbsp (45 mL) butter
  • 8 slices peameal bacon, cut ½ inch (1 cm) thick
  • 4 good-quality buns, calabrese or kaiser-style
  • ¼ cup (60 mL) mayonnaise
  • 4 slices Swiss cheese
  • 4 large eggs
  • 1½ cups (375 mL) German-style sauerkraut
  • Tomato slices and green leaf lettuce to garnish

1. In a large nonstick skillet, heat 1 tbsp (15 mL) butter over medium to melt. Add 4 slices of bacon and cook until golden, about 3 minutes on each side. Repeat with remaining bacon and an additional 1 tbsp (15 mL) butter until all slices are golden. Set bacon aside and keep warm. Clean pan for eggs.

2. Heat broiler to high.

3. Halve buns and divide mayonnaise between the 4 top halves. Top each with a slice of cheese and carefully broil to melt cheese.

4. Add last 1 tbsp (15 mL) butter to pan and carefully break 4 eggs in skillet. Let cook over medium heat until whites are set, about 2 minutes.

5. To assemble sandwich, place 2 pieces bacon on bottom halves, top with sauerkraut, cooked egg and lettuce and tomato.

I had many nice notes and conversations in response to my description of Barcelona markets last week. Linda Kapeleris of Country Meadows wrote about some European market experiences of her own:

"A few weeks back I was in Rome, and visited a farmers' market in the heart of downtown historical Rome, about a 10 minute walk from the Vatican. It was the real deal.

Of course at farmers' markets I always scout out Olive Oil and due to the horrible olive oil crop in 2014, Extra Virgin Olive Oil (not certified organic) 250 ml was selling for 10 Euros or $13.00 Canadian. I knew the price of olive oil would be high this year so that just re-enforced it. This also made me realize how reasonably priced our Certified Organic Olive Oil is."

DeFloured returns this week!

Debbie Wiecha from Niagara Lavender Farm called to say she's looking for a Thursday (2-7pm) market helper from about mid-July to the beginning of September, someone who is good at basic math, vivacious, and familiar with 'market culture'. Email if interested.

Don't lose your nerve, spring has NOT been called off, and neither has the market, so please come out and support our dedicated local producers.

See you at the market!

Anne Freeman

P.S. In the 'better to laugh than cry' department, here's an excerpt from the April 2nd edition of "The Onion", sent to me by a lawyer friend:

Agricultural biotech giant Monsanto unveiled its latest strain of genetically modified corn Wednesday, claiming that the new, hardier seed yields 400 percent more litigation against small independent farms than the company’s previous GMO products.

“We are excited to introduce our newest variety of corn, which is capable of producing up to 1,000 patent infringement cases per growing season,” said a Monsanto spokesman, explaining that this proprietary strain of the large cereal grain had been carefully engineered to withstand even the harshest countersuits.

“Our new variety can cross-pollinate with nearby farmers’ crops three times faster, generating new targets for legal action much more efficiently than before. In fact, just one acre of our new corn is able to bankrupt as many family farmers as 10 acres of our previous formula. It’s a huge leap forward for our company.”

Vendors this week, and where to find them:

  • Ali Harris (fish sandwiches, fritters, hemp pesto, beverages), Rinkhouse
  • Bees Universe (honey and bee products), Rinkhouse
  • Beretta Farms (organic and naturally raised meats), Garage
  • Best Baa (sheep's milk, cheeses and yogurt), Rinkhouse
  • ChocoSol (coffee and chocolate), Garage
  • Country Meadows (olives, oil, eggs, cheese), Rinkhouse
  • Culture City (fermented condiments, tempehs), Outside
  • DeFloured (gluten-free baking), Outside
  • Dufferin Park Bakers (wood-fired oven breads, soups,and snacks), Rinkhouse
  • Earth and City (raw foods and warm drinks), Garage
  • Forbes Wild Foods (dried mushrooms, nuts, syrup, preserves), Rinkhouse
  • Kind Organics (sprouts, salad mixes, teas, chocolate), Rinkhouse
  • Plan B (organic fruits and veggies!) , Garage
  • Marvellous Edibles (organic vegetables, Berkshire pork, baking), Rinkhouse
  • Sosnickis Organic Produce (organic vegetables), Outside
  • Spade & Spoon (jams, pickles, soups), Rinkhouse
  • Urban Harvest (seeds, body care, soil amendments), Rinkhouse
  • Ying Ying Soy (tofus and miso from ON organic soybeans), Rinkhouse

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