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< January 16-2014 | Notes Library | January 30-2014 >

Weekly Market Notes for January 23, 2014

Yes! We're open 3 to 7 pm every Thursday, all indoors this week.

Hello Market Friends:

Well, I don't remember a January like this one in quite some time! The vendors who have been setting up outside are remarkably cheery about it. Last week, Chris from DeFloured and Henry from Field Sparrow Farms made the most of the icy park by attempting a 'cooler-top luge' race down the slope by the rinkhouse, our first ever entry in the Farmers' Market Winter Olympic Sports category. However, there are limits. This week we are going to find a spot for Henry inside the rinkhouse, and Shared Harvest (Kevin) will be absent, so you'll find DeFloured tucked in his spot inside the garage. You may want to get some extra gluten-free baking, as Chris and Krista will be away for the following two weeks.

When you arrive (and we are looking forward to seeing you!) come in the east side door to access the garage. We'll need to keep the heat in rather than leaving the big south door open all afternoon. Another detail: we can't put salt or sand down around the garage entrance because that would get all over the zamboni and mess up the ice on the rink. That means it can be very slippery, so please be careful!

Up at Kind Organics, repairs to the ice and snow-damaged greenhouses will have to wait until the weather allows, but Tamas and Sandra have expanded their sprouting operation into their neighbour's greenhouse in the meantime. At our house we've been enjoying winter salads of Kind's nutrient-rich shoots and sprouts mixed with storage crops (kohlrabi, carrots, red and green cabbage, celeriac, watermelon radish, apples--whatever you like that the farmers bring!) chopped into small cubes or matchsticks for colour and crunch, and tossed with a creamy, coleslaw-type dressing.

Leslie and Su and the other park cooks are good at winter salads, too. You'll find tasty ones on the menu for Friday night suppers, on weekly at the rinkhouse through skating season from about 6 o'clock until 7:30.

Vendors at the market this week:

  • Ali Harris (rotis and fritters, hemp pesto and seeds),
  • 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),
  • Dufferin Park Bakers (wood-fired oven breads, soups,and snacks),
  • Field Sparrow (pastured meats),
  • Forbes Wild Foods (dried mushrooms, nuts, syrup, preserves)
  • Kind Organics (sprouts, kombuchas, excellent new teas--in teabags!),
  • Sosnickis' Organic Produce (veggies and prepared foods),
  • Spade & Spoon (formerly Growing Spaces: jams, pickles, soups),
  • Ted Thorpe (veggies),
  • Ying Ying Soy (tofus and miso).

See you at the market!

Anne Freeman

p.s. In case you haven't signed up yet, a rerun of Chocosol's workshop announcement:

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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