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Weekly Market Notes Library

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Weekly Market Notes for March 02, 2012

Hello Market Friends:

By the time you read this, the weather will be some other kind of strange in this mixed up season. It's hard to know whether to gear up or hide out some days, so hearing about plans on the farms is encouraging:

"Well hello March! This month signifies 'the beginning of a new season' on our farm! Our seed orders have arrived, bags of soil and fish fertilizers are purchased and away we go!! Though we have no idea what weather is in store for us this year we'll continue to plant small amounts of pretty much everything and hope for the best! Perhaps 2012 will be better for our carrots! Very excited about our large patch of Strawberries! In the meantime Toshimi will be at Dufferin with our never ending supply of big Red and Green Cabbages, Leeks, Celeriac, Garlic, ugly (but tasty) Potatoes, Sweet Corn, Sauerkraut and Sauerkraut Perogies. I'll send some Spelt dough Sauerkraut and Buttery Onion Perogies too! We finally have our updated Pro-Cert Certificates available for viewing too, which includes all our food products, veg, grains & greenhouses!!" Jess & Ben Sosnicki

[Editor's note on the 'ugly' potatoes: THEY ARE SO GOOD! Scrub 'em, roll 'em on a cookie sheet with a little oil and roast in the oven. The superb texture and flavour of these 'Markies' wins out over their appearance.]

Kind Organics news: "We will have our delicious sunflower and pea shoots this week. The greens are cozying up under row covers for at least another week, hoping to get some growth for the spring harvest. This might be the LAST week for Cosmic tea. We will have lots again next year though. Come by and check out our new Kombucha labels. I will be sampling some kombucha goodness. Kind Organics is working on some exciting new projects that will result in our expansion this year. We will keep you posted. See you at the market." Sandra Dombi

One of my favourite treats is a coconut macaroon from Krista and Chris (DeFloured). It's been very satisfying watching (and tasting) their selection of baking develop over time. Krista loves adapting recipes and she's always working on something to add to the table. If you're trying to eat gluten-free, they're wonderful, and if you're not, they're wonderful, so don't worry--eat happy!

The Akiwenzies will be coming more often now but it's hard to promise every week yet.

Bargain hunters alert: if you haven't discovered the astonishing deals on deli ends Emma from Beretta Farms keeps bringing us, you'll want to run right over.

See you at the market!

Anne Freeman

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