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< November 28-2013 | Notes Library | December 12-2013 >

Weekly Market Notes for December 05, 2013

Hello Market Friends:

We're open 3-7 pm Thursdays, whatever the weather; we'll be closed on Boxing Day.

It's hard to believe, but there are just three markets left in 2013, including this one. Since it's a balmy week, we'll spread outdoors a bit more to give you lots of room to shop.

Winter eating means getting in touch with your roots, and the guy to answer all your root vegetable questions is Kevin Hamilton from Shared Harvest, who can fill you in on their culinary and nutritional properties. Take a walk on the wild side and try one you've never had before, or re-visit something you last had as a kid. Think you hate rutabagas? Don't be too sure! Here are a couple of delicious ways to prepare these oft-maligned roots:

My sister Jane's "Turnip for Turnip Haters"

Peel and cut up a rutabaga (that's the one we're really talking about here) into small pieces and boil until fork tender. Near the end of cooking, add 3 peeled and cored apples. Drain, mash, and add a generous slosh of milk, salt and pepper, a slice of whole wheat bread broken into small pieces, a scoop of butter and a couple of spoonfuls of brown sugar or maple syrup. Bake the mixture in a casserole dish for 20 minutes.

Rutabaga with Onion and Sage (from River Cottage Veg, by Hugh Fearnley-Whittingstall)

Cut a one pound rutabaga into 1/2 inch cubes, chop a large onion, and saute these in several tablespoons of butter or oil, adding half a dozen shredded sage leaves plus salt and pepper. Mix well, cover, and cook on low heat for about 45 minutes, til the rutabaga is tender and the onion has caramelized. Stir in another half dozen shredded sage leaves, check seasoning, and serve.

Sosnickis' contribution: "New this time are our Vegan Perogies! And they are GOOD! Ben approved ;) And proudly Certified Organic - along with all our foods. I have them made with either a White or Spelt Flour from Oak Manor. Filling is our Onions rendered down with Sunflower Oil until sweet and mixed with our Potatoes and Kale! Seasoned with unrefined Sea Salt and fully boiled they are incredibly good if you simply pan-fry with coconut oil at home! We will also have the Vegan Cabbage Rolls, the raw, unpasteurized Sauerkraut, Buttery Onion and Sauerkraut Perogies are back along with the Potato/Cheddar/Onion Perogies!

Our storage vegetables are plentiful this week as well. Sweet Carrots, huge Celeriac, Beets, Potatoes, Onions, Garlic, Cabbage, Leeks AND field Kale will be piled high on our tables at Dufferin!" Jess, Ben & Sadie :))

Andrew Akiwenzie will be coming down from Cape Croker with smoked and frozen fish.

Seeds make a lovely present, and they are on sale for $2 a packet at Colette's Urban Harvest table. She's got balcony gardening books which would go very well with some packets to inspire highrise ranchers.

Next week I'll put together a list of many more sweet, no mall required holiday gift suggestions from our vendors. We've got a very local Craft Fair coming up as well, outside the rinkhouse on December 15th.

See you at the market!

Anne Freeman

Vendors at the market this week:

  • Akiwenzies Fish (smoked and frozen fish),
  • DeFloured (gluten-free baking),
  • Field Sparrow (pastured meats),
  • Kind Organics (sprouts, kombuchas),
  • Ali Harris (rotis and fritters),
  • Chocosol (coffee and chocolate),
  • Ted Thorpe (veggies),
  • Beretta Farms (organic and naturally raised meats),
  • Urban Harvest/Earthly Paradise (seeds and body care),
  • Sosnickis' Organic Produce (veggies)
  • Bees Universe (honey and bee products),
  • Forbes Wild Foods (dried mushrooms, nuts, preserves),
  • Spade & Spoon (formerly Growing Spaces:jams, pickles, soups),
  • Shared Harvest (veggies),
  • Ying Ying Soy (tofus and miso),
  • Best Baa (cheeses, yogurt, sheep's milk), and our very own
  • Dufferin Park Bakers (wood-fired oven breads, soups,and snacks).

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