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< January 9-2014 | Notes Library | January 23-2014 >

Weekly Market Notes for January 16, 2014

Hello Market Friends:

How's your cooking these days? I love this line from Calvin Trillin: "The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found."

This week, here's to the art of winter comfort food, with a market-ingredient recipe from Hugh Fearnley-Whittingstall's "River Cottage Veg" based on a classic that he says is "surely one of the finest leftover dishes known to man". It's got a great name, too.

Curried Bubble and Squeak

  • 2-plus Tablespoons oil for frying
  • 1 onion, halved and thinly sliced
  • 1 garlic clove, crushed
  • 1 heaping teaspoon curry powder
  • about a pound of cold cooked potatoes, cut into rough chunks
  • about a half pound of cold cooked cabbage, kale or other greens
  • salt and pepper

Heat the oil over medium heat, add the onion and fry until soft a starting to colour, about 6 minutes. Add garlic and curry and cook 2 more minutes. Add potato chunks and cook, stirring often, adding a bit more oil if needed and scraping the nice bits off the pan. Add the greens and cook a couple more minutes, stirring, until all is well heated. Season and serve, adding a poached or fried egg on top of each serving if you wish for an easy meal.

Sosnickis' contribution: "Ben's back at the market with our winter staples! Lots of Cabbage, Celeriac, Onions, Garlic, Beets, Potatoes, all different Perogies, Cabbage Rolls and Raw Sauerkraut! Looking forward to the new season as we plan the new growing season and order seeds!!" Jess & Ben

Ming from Ying Ying Soy Food is one of the nicest people you could ever work with. When there's a space crunch or other behind-the-scenes mixup at the market, or the weather is less than perfect, he never complains, and even if you've tried every one of his excellent types of tofu many times over, he'll always graciously offer you another taste. Get him to explain a bit about how it's made, and you'll understand why it's so much better than 'industrial tofu'. I rely on having one of my favourite flavours on hand as a quick remedy when hunger gets ahead of me, but I try not to eat it all right out of the bag, as it's delicious in stir-frys as well. The (organic, and of course non-GMO) soybeans he uses are locally grown by Marcus Koenig.

We've got a full house this time, barring any last-minute changes, so we'll have a couple of vendors outdoors as well as in the garage and rinkhouse. Vendors at the market this week:

  • Ali Harris (rotis and fritters),
  • Bees Universe (honey and bee products),
  • Beretta Farms (organic and naturally raised meats),
  • Best Baa (cheeses, yogurt, sheep's milk),
  • Chocosol (coffee and chocolate),
  • Country Meadows (eggs, cheese, olives, oil),
  • DeFloured (gluten-free baking),
  • Field Sparrow (pastured meats),
  • Forbes Wild Foods (dried mushrooms, nuts, syrup, preserves)
  • Kind Organics (sprouts, kombuchas, excellent new teas--in teabags!),
  • Shared Harvest (veggies),
  • Sosnickis' Organic Produce (veggies and prepared foods),
  • Spade & Spoon (formerly Growing Spaces: jams, pickles, soups),
  • Ted Thorpe (veggies),
  • Ying Ying Soy (tofus and miso),and last but not least, our very own
  • Dufferin Park Bakers (wood-fired oven breads, soups,and snacks).

See you at the market!

Anne Freeman

P.S. Coming up soon:

ChocoSoil Workshop

Saturday, January 25, 4 to 6 PM

Join ChocoSolís Byron Koss for a 2 hour interactive workshop exploring our ChocoSoil project. Learn about how ChocoSol creates a closed-loop cradle-to-cradle culture within our production systems, and how we up-cycle cacao shells, cacao char, paper towels, and food scraps into our worm composters to create value add products and solutions to urban soil amendment and food production.

Attendees will participate in demonstrations on our roasting, winnowing, and grow light operations, as well as hands-on activities such as sifting cacao shells, mixing ChocoSoil blends, and feeding the worm composters. Eating and drinking chocolate samples will be provided!

$25 per person (cash please). A minimum of 10 people are needed. Maximum 15.

Attendees also have the opportunity to purchase ChocoSoil products at a reduced price.

To reserve your spot, please email

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