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Weekly Market Notes Library

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Weekly Market Notes for December 13, 2007

Hello Market Friends:
There's so much to tell this week, with lots of special foods coming our way. If you're in need of additional information from any vendors, you can find contact info. for everyone on the market page at www.dufferinpark.ca.

Beretta Farms will be taking pre-orders for fresh Turkeys! Naturally raised by their neighbours, the turkeys are hormone, GMO and antibiotic free. They weigh 14-18 lbs and will be delivered to the December 20 market. On special this week: Stewing Beef, Braising Ribs, BBQ Ribs, Meaty Soup Bones, Marrow Bones and Sausages, and reduced prices on all these steaks: NY Striploin, Rib Eye, T-Bone, Top Sirloin, Sirloin Tip, Eye of Round and Hanger.

Deer Valley Venison Farm will have a great selection of cuts of fresh venison at the market this week and next available on a first come first served basis...or you can ask Irene to reserve something special for your holiday celebrations by telephone (519)928-5618 or by email: order@venison.ca

The Sosnickis much-anticipated sauerkraut perogies will be coming in this week. Jessie has a new, even better method of making them, and these are not to be missed! (On the Market Main page you'll find a fun, behind the scenes look at how the sauerkraut is prepared.) There will be 3/4 lb tubs of plain sauerkraut available too, along with good winter vegetables. If you want to order cabbage rolls for the 20th, speak to Jessie this time.

From Greenfields: The damp weather down here has put us in the mood for some smooth and creamy Celeriac soup! Add some shredded green cabbage near the end for a fresh crunch. Lots of our own storage veggies: Rutabaga, Lutz Beets, Parsnips, Carrots, Sunchokes and Shallots. I'll bring a few onion Braids too- they make nice (edible) holiday decorations. The green and yellow Acorn Squash are great for baking in halves and for a cinnamon-curry soup! Green Kale and fresh Sage from the fields are looking great this week. Other local produce includes: sweet mini Bok Choy, Apples, Leeks, Rosemary, Watercress and Cilantro. Bunched Spinach and Broccoli are a great deal. Also, Lettuces, Mandarin Oranges, Cauliflower, Red Chard, Ginger and more. See you there- bring those re-usable bags! Monika

Bill Howson and the students from Ursula Franklin School will be coming with their excellent Guatemalan coffee for just two more weeks. The coffee is roasted every week, but it's also sealed so well that it will stay deliciously fresh until you're ready to use it.

Many of you know Maria Solakofski, aka the guerilla gourmet. Once again this year, she has made us some remarkable fruitcakes. These are true Dufferin Grove Market Cakes: Plan B supplied the many lemons, which were laboriously prepared by some market-goers who wanted to learn how to candy the peel, Alli and Evelyne helped to order special ingredients, Raymonde asked for a particular tweak in the recipe, Chocosol provided amaranth, and at least three vendors kindly offered to squeeze Maria into their already overcrowded spots to sell the cakes this week and next. Seems like we need either a children's book author or a symphony conductor to take this tale from here! (By the way, you'll find Maria in the market tents.)

We'll also have a visit from Andrew McNenly with vegan fudge and macaroons.

Don't forget the Craft Fair, this Sunday from 11-4 outside the rinkhouse.

See you at the market!
Anne

P.S. We've decided not to hold a market on December 27th. It seems likely that many people will still be too full to feel like shopping, and the farmers are looking forward to a rare and much-deserved chance to take a break. (You might even spot Ted trying out snowboarding if you're heading up north.) Please stock up this week and next! We also hope you'll miss the weekly trip so much that you'll come to get extra when we return January 3rd.

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