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Weekly Market Notes Library

Notes Library

Weekly Market Notes for August 07, 2014

Hello Market Friends:

We are very appreciative of the great turnout and neighbourly atmosphere at the market recently, and want to make August a month of summer celebration.

To kick things off, this week we have a special treat for you: members of 'The Double Cuts', a fantastic western swing band, will be coming by to play. They're getting ready for a concert at The Dakota Tavern next Friday, August 15 and recording sessions this fall, and you just can't help smiling listening to their music.

Here's the vendor news:

A fantastic list from Feast of Fields:

Wild Blueberries are in full production and we will be offering special pricing on larger boxes. Call the farm ahead for large orders: 905-650-5299

In addition we will bring:

• early clingstone peaches (Garnet Beauty)
• apricots
• plums (early golden and Chiro)
• Strawberries - maybe some of the fragrant Charlottes
• Red Raspberries
• Red and Black Currants
• Sugar Pears, still crispy so eat them like an apple or allow to ripen more in a brown paper bag on the counter
• High Bush Blueberries, cousins of the little wild guys, lovely for decorating flans or special desserts, less chewy for smaller children to enjoy

Knuckle Down Farm news: "Along with our Spicy Salad Mix, beets and beautiful bunches of greens, this week we will also have some lovely heads of lettuce, baby carrots, scallions, cucumbers and of course summer squash!" Jenny Cook

Zucchini season always means lots! This recipe using that abundance comes all the way from a village high in the Corsican hills, where market friend Deirdre Newman now lives. The soup could not be simpler, and it's remarkably rich and creamy, with no cream at all. You can make any quantity you like. Green zucchini gives the nicest colour.

Deirdre says, “Don't add any other seasoning but salt. The goal is to taste only the courgette” (as they call it over there). I would add that you should close your eyes while eating and imagine the view and the breeze off the Mediterranean.

Zucchini Crema

Dice zucchini, removing seeds if very large. Put into a pot with a small amount of olive oil to prevent sticking, and a small amount of water. Cover and cook until very tender. Cool slightly; blend until absolutely smooth. Season to taste with salt. Serve hot or cold.

Sosnickis' contribution: “Little longer wait for our Sweet Corn, possibly next week :) New this week is our Carrot harvest! Sweet oranges and purple haze! Nutri Red variety soon to follow. Copious amounts of Cucumbers, so come on by if you want to make pickles. They are also awesome for fresh eating and salads! Fresh field Beets, Heirloom Tomatoes aplenty! Roma tomatoes are also just beginning! Green Beans, Cabbages, Kohlrabi, Broccoli, Zucchinis, Sweet Onions, Basil plants too! Oh, and the ever reliable piles of Swiss Chard and Kale, Kale, Kale!!” Jess, Ben & Sadie :)

Ali Harris and the Fish Shak team want to let you know that beverages are now in effect! (Try the watermelon juice with mint!)

All through August, you can show your admiration for the beautiful way our vendors set up their wares by taking part in the Greenbelt's Local Bounty Vendor Display Contest. Snap a photo of a great vendor display, write a sentence about it and send it to <cbrown@greenbelt.ca> to nominate your favourite. Then visit the Greenbelt Facebook page to 'like' photos. You could win a basket of goodies by participating, and the ten vendors whose photos get the most 'likes' by the end of August will win $300 each!

Southbrook Winery will be in the VQA tent this time.

Debbie Wiecha from Niagara Lavender Farm says she has a nice load of peaches for us.

Jonathan Forbes says they will have lots of Ontario lobster mushrooms for the market, plus some milkweed pods.

And last but not least, Andrew Akiwenzie will be down. Should be a wonderful afternoon.

See you at the market!

Anne Freeman

Here are the vendors we expect:

• Ali Harris (rotis and fritters, hemp pesto and seeds),
• Bees Universe (honey and bee products, eggs),
• Beretta Farms (organic and naturally raised meats),
• Best Baa (cheeses, yogurt, sheep's milk, ice cream),
• Brixton Grill (vegan barbeque and ice cream sandwiches),
• Chocosol (coffee and chocolate, tortillas),
• Country Meadows (eggs, cheese, olives, oil, herb and vegetable seedlings),
• DeFloured (gluten-free baking),
• Dufferin Park Bakers (wood-fired oven breads, soups,and snacks),
• Earth and City (raw foods and smoothies),
• Evelyn's Crackers (crackers, granola & cookies made from organic ON grains),
• Everdale Organic Farm (organic vegetables),
• Feast of Fields (berries and tender fruits),
• Field Sparrow Farm (pastured meats),
• Floralora (organically grown cutflowers),
• Forbes Wild Foods (fresh and dried mushrooms, nuts, syrup, preserves),
• Kind Organics (sprouts, kombucha, kefir, teas, greens, chocolate),
• Knuckle Down Farm (vegetables),
• Niagara Lavender Farm (lavender, berries, tender fruits),
• Pine River Organic Farm (organic vegetables)
• Shared Harvest (organic vegetables,fresh and dried herbs and ferments),
• Sosnickis' Organic Produce (organic vegetables),
• Tapioca Gourmet (gluten-free pancakes with savoury or sweet fillings),
• Ted Thorpe (vegetables),
• Urban Harvest (seeds, plants, body care, soil amendments),
• VQA Wineries (a rotating roster of local organic wineries, Southbrook Winery this week),
• Waymac Farms (shiitake and oyster mushrooms),
• Ying Ying Soy (tofus and miso).

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