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< August 9-2007 | Notes Library | August 23-2007 >

Weekly Market Notes for August 16, 2007

Hello Market Friends:

This week there's lots of news from the vendors, so I'll start with that and then move on to another seasonal recipe:

From the Sosnickis:

"Ben, Ash and I will be bringing LOTS of all types of heirlooms for $2 a pound, slicing field, cherry, romas, and I will take orders now for bulk sauce romas. $20 for 25 pounds which is about half a bushel amount. It is total tomato city around here! We will have green peppers, hot banana peppers, huge beets and sweet onions and of course lots of our fresh dug spuds. Making fresh tomato soup, and the kitchen smells great! It's soo easy to make, I'll tell all a simple recipe at the market!" Jess.

From Greenfields:

"This week bunched beets have beautiful greens perfect for a sautee, and the bottoms are still small and tender enough for raw salads, or roasting unpeeled. Chard is colourful and healthy, and there will be lots of dill, cilantro and parsley to freshen up any dish. Our huge eggplants are perfect for cutting into nice thick slices to put right on the grill! The big, juicy Striped German heirloom tomatoes are also a unique addition to a BBQ. Look for our other bright and flavourful heirlooms and slicers too. Lots of fresh garlic heads this week- but we're getting to the last few weeks of our supply, so better stock up. Sweet Red Mediterranean bunched onions are back, as well as the tender white and red scallions." Monika

From Jonathan Forbes:

"I'll be at the market tomorrow with lots of maple syrup (no.3 dark in 1 liter size) plus some fresh lobster mushrooms and some wild garlic."

Please take note of some absences this week and next:

Tim Clement will be unable to attend, but back with his magical crepes next time.

Sadly, this will be the last week at market for Lindsay Karabanow's Firestoker Foods. Fans will want to bid her a fond farewell and enjoy one of her delicious rotis one more time. We will really miss Lindsay, and we wish her every success in her new career in real estate.

From Serena and Ashlee:

"Just to let you know that Berettas will have to miss the Market next Thursday, August 23rd, so if people have any big needs for next week they should pick up extra this time. Also, if people could get their pre-orders in this week, that would be much appreciated!"

And now, a recipe for one of our standout vegetables. A version of a dish first prepared for me by my good friend Ann Hattori, this salad shows off the wonderful beets we have at the market right now.

Roasted Beet Salad

One bunch beets
One head garlic
a small log of soft goat cheese, or 3/4 cup feta from Best Baa or Country Meadows
1/2 cup of walnuts or hazelnuts
1/2 cup of chopped fresh herbs such as basil, tarragon, parsley or whatever you like
a bunch of salad greens (salad mix, mustard greens or arugula are nice, or a robust lettuce)

Trim the tops and tails from the beets (and save the greens to cook as a separate dish). Cut large ones in half. Roast, cut side down @ 350 degrees in an oven-proof dish for about an hour, or until you can pierce them easily with a fork. Roast the whole head of garlic alongside them, and toast the nuts in their own dish until crisp and lightly browned.

Let everything cool slightly. Then, slip the skins from the beets and slice them thickly. Mash the whole head of garlic in a bowl, collect as much of the soft paste as you can and combine with:

3 T. balsamic vinegar
4 T. olive oil

Mix well. The garlic acts as a nice emulsifier and is sweet, not strong when cooked this way. Toss half of this dressing with the sliced beets. Arrange salad greens on a plate, slice or crumble the cheese on top along with the warm beets and toasted nuts. Top with chopped herbs and drizzle remaining dressing over all. Share with your favourite eaters.

See you at the market!


Dufferin Grove Organic Farmers' Market
Thursdays, 3-7 pm, year-round

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