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Weekly Market Notes Library

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Weekly Market Notes for June 23, 2011

Hello Market Friends:

There's so much excitement in the vendors' notes this week that I had to edit out a few exclamation marks to save space. We're hitting 'prime time' (!!)

From Meg at Forbes Wild Foods: "I am very excited to announce that we have the first Salicornia (aka Sea Asparagus) of the season! Salicornia, also commonly known as Sea Asparagus or Samphire, is a succulent seaweed that grows on Canada’s east and west coasts. Our Salicornia is hand-picked from the West Coast of Vancouver Island, by trimming the new growth in June and July.
It is crunchy, salty and refreshing, and can be eaten lightly steamed or raw. If you haven’t had a chance to taste it, please make a point of trying it out this season – this is a very unique and delicious wild food! If you can’t make it to market this week, we do expect to have more salicornia next week.
We also still have some lovely fresh wild Morels available. Delicious!"

Sosnickis' contribution: "The rain we're getting is actually needed and our new plantings are thriving. Ben will be coming to the city this week with large, flavorful heads of all sorts of lettuces, storage cabbage, garlic scapes & PEAS!! This week the sugar snap, next for peas-in-a-pod. Man, I love peas!! Also Welsh's awesome asparagus. We could bring beets & kale, but I think we'll let them size up for another week or so- SOON! All is coming together and we've been working hard. We are also 'twittering' which is an awesome way to connect with others interested in eating organically. Our handle is @SosnickiOrganic if anyone wants to follow our farm adventures!" Jess & Ben

'On Special' again this week from Beretta: Bone-In Chicken Breasts (see below for recipe & cooking hints) & 'Naturally Raised' Nitrite-free All Beef Hot Dogs
Try this tasty simple recipe:

• (2) Beretta Bone-In Chicken Breasts:
• Mix: 2 Tbsp of your favourite mustard, 1 Tbsp lemon juice, a pinch of sea salt, some fresh chopped thyme, rosemary or dill;
• Brush or rub into the skin side of the breast. BBQ or roast in pre-heated 350 degree oven.
  

Do you avoid BBQing bone-in breasts because they burn on the outside and are raw on the inside? Try this method - works great for a variety of meats:

• Brush your grill with some coconut oil to help prevent sticking.
• Preheat the bbq to a medium-high heat for about 5 min.
• Set the breasts bone side down on the grill for about 5 min.
• Turn the burners off on one side of the bbq and move the meat (still bone-side down) to that side.
• Close the lid and cook for about 20 min.
• (Gently pierce the thickest part of the meat to test- chicken is done when juices run clear)
• Enjoy!

From Sandra Dombi: "Kind Organics is EXCITED to announce that the "COSMIC" salad blend is back! This is our signature blend of 20 types of lettuces with a weekly melange of gourmet herbs and lovely edible flowers. Customers have been asking me for the last 2 weeks, and here it is!! It is in limited supply so please come early. We also have wildcrafted Purslane and this is definitely the last week for Stinging Nettle."

Welcome to Evelyn's Crackers, returning this week with their full range of hand-made crackers featuring local, organic grains, as well as new kinds of biscuits and shortbread, plus delicious maple granola. Bakers take note: CIPM's Ontario Red Fife flour will also be on the table.

Invited to a friend's for dinner? Offer to bring a salad made with farm-fresh greens, or strawberries--or a salad WITH strawberries. We've got the finest.

See you at the market!

Anne Freeman

P.S. Miriam Streiman will be visiting with information on the Mega-Quarry. We've also got links to an article and video posted here on the Food News page. Please lend your voice to demand a full environmental assessment of this massive, alarming proposal to turn prime agricultural land into a huge pit, losing the farmland forever and potentially compromising the water supply of many, many Ontarians. Our rural neighbours need city-dwellers to speak out; let's not look back and wonder how we ever let this happen.

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