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Weekly Market Notes Library

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Weekly Market Notes for January 22, 2009

Hello Market Friends:

The news from our January vendors sounds wonderfully delicious:

This week from Forbes, we have a special on Elderberry Jelly and Velvet Shank Mushrooms:

Elderberry Jelly is made from the juice of the blue-black berries of the wild elderberry, which grows in damp (but not wet) areas. It has a distinctive, rich taste, and a fruity bouquet. Perhaps best used on toast, it also pairs beautifully with cheeses and meats. ($7 each or two for $13)

Velvet Shank Mushrooms are dainty and delicately flavored mushrooms, that look like little floating umbrellas when cooked in a chicken or vegetable broth soup. When reconstituted in stock, they can be fried in butter/olive oil until crisp, and added to the top of salads, casseroles or thick soups. ($10 each or 2 for $20) (sent by Meg, behind the scenes)

From Alli the inspired Baker:

"What's exciting for this week is:

Angelos' calamata olives in my bread !! I’m excited just pitting them and drifting off to Greece….

Obama bread – it can’t be BEET!

Sprouted Quinoa Glutenfree, and Wahdeh patties: glutenfree spicy ground channa dal and fresh curry leaf.

Oat Cakes too, for Robbie Burns Day."

"Lots of great fruits and veggies available from Greenfields this week. Local produce includes: Red Beets, Carrots, Garlic, Red Onion, Parsnips, Rutabaga, Shiitake Mushrooms, Winter Squash (Butternut, Sweet Dumpling Acorn, Kabocha) and Yams. Celeriac, Sunchokes and Black Radish are all Greenfields grown and delicious!! Broccoli is great this week, Celery, Red Chard, Ginger, Black & Green Kale, Red Leaf & Romaine Lettuce, Parsley, Cilantro, Spinach and Red Peppers. A good selection of fruit including Avocado, Grapefruit, Lemon, Navel Oranges, Bosc Pears and the best tasting Bananas you have ever tasted, fair trade too!" Mark

From the Sosnickis: "Sorry about our absence last week. We are all well and going again! Also our blog is up to date and includes information about seeds, our cabbage storage and warming recipes including my grandma's recipe for CABBAGE ROLL SOUP - head over to Berettas' and pick up some stewing beef or sirloin, then on to Ted or Greenfields for some carrots, then hit up Ben for some cabbage and onions, the park next for roasted jarred tomatoes, buy some additional rice, then log onto www.sosnickiorganicproduce.blogspot.com for the recipe! Ben will be there as usual with storage crops and all our prepared foods. Enjoy and stay warm! Jessie.

Irene & Tony of Deer Valley Farm will be at the market with fresh venison. dvf@venison.ca

Peter and Nicole of Best Baa have something new: cheese curds! These are delicious right from the bag (a great snack for kids), tossed into soup as a garnish, or melted on...anything, including your tongue. For me, the squeaky fun of eating them is a happy reminder of country-road-trip stops at the cheese factory.

Our only bad news: this will likely be Ted Thorpe's final trip to market until the first summer harvests bring him back. We'll miss you Ted! Hoping for an early spring!

While we're talking about food, or anything else this week, a happy reminder: We can all be a part of the change we seek.

See you at the market!

Anne

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