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< January 22-2009 | Notes Library | February 5-2009 >

Weekly Market Notes for January 29, 2009

Hello Market Friends:

Still catching up after a busy visit to the Guelph Organic Conference, where there were more interesting people to talk to and things to learn about than I could fit in. The Toronto Farmers' Market group enjoyed many, many conversations with producers and others interested in the market "scene" here and in other towns. I always feel privileged to spend time talking with organic farmers--great people! Back home, here's some news from a few of our good folks:

From Greenfields: Another Big storm out at the farm makes for great snowshoeing followed by a cup of hot chocolate! A good selection of Fruit this week: Ambrosia Apples, Avocado, BIG Grapefruits, Kiwi fruit, Lemon, Navel Oranges and Bosc Pears. Local Veggies available are Beets, Carrots, Garlic, Shiitake Mushrooms, Red Onion, Potato, Parsnip, Rutabaga, Winter Squash and Greenfields' own Celeriac & Sunchokes. Also here to warm up your week is Broccoli, Celery, Red Chard, Cilantro, Ginger (makes great tea before bed), Black Kale, Green Kale, Red Leaf Lettuce, Romaine, Parsley and Red Peppers. See you there. Mark

Deer Valley Farm will have fresh venison available this week.

Forbes Wild Foods is continuing to offer delicious (and educational!) specials. Some info. from Meg on this week's featured products:

Cloudberry Compote: The vast bogs of the north from Labrador to the Yukon are covered with Cloudberry plants. These berries are highly regarded by the Cree, and rarely do cloudberries make it to the cities in the south. Cloudberries are related to the raspberry but the fruit is bigger and tastes like a cross between passion fruit and apricot. Cloudberries pair well with strong cheeses, mixed in desserts and with chocolate, or with lemon on crepes. The rich flavour of a half a cup of cloudberries will turn an apple pie into a cloudberry pie.

Red Cap Boletus: Red caps are related to porcini/ceps and have a similar full flavour. They smell faintly like earthy fresh toast. They make an outstanding addition to any stew or soup.

Bruno of Fun Guy Farms plans to return, with the first of 2009's mushrooms from the farm, wonderful Miso and Parmesan. You'll find him in the garage, in the good company of quite a few other hardy vendors, including Ted Thorpe, whom we persuaded to come one more time.

We try to keep the big garage doors open unless it's just too cold, and then you need to enter via the small side one. On chillier days, please help us watch out for new customers, who might be a little puzzled about where this market they've heard about is located. We'll put the signs up, but nobody helps the winter market more than loyal supporters spreading the word that the trip is worthwhile no matter what the weather, and leading the way to their favourite farmers and vendors.

See you at the market!


P.S. For those of you following the raw milk issue, here's an important upcoming event:

International RAW MILK Symposium, Saturday January 31st, 2009

Ontario Institute for Studies in Education (OISE),Toronto

10:00am - 5:00pm - World Renowned Experts Speak on Microbiology and Pathology of Raw Milk

5:00pm - 8:00pm - Wine + Cheese Reception

Tickets $25, available at the door

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