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< March 13-2014 | Notes Library | March 27-2014 >

Weekly Market Notes for March 20, 2014

Hello Market Friends:

By the time the market opens, the exact moment of the Vernal Equinox will have happened, and it seems no coincidence that my calendar says this is the International Day of Happiness. In the sugar bush last weekend, despite the deep blanket of snow on the ground, the sap was running. So hang in there, we're going to make it!

Nice press for market cheesemakers Best Baa in the Globe & Mail today. You may have noticed their cheese names, such as Ramembert and Eweda. With new laws prohibiting Canadian use of many 'standard' names associated with European geographical histories, it's a good thing they got creative. Commenting on their Baa-Feta, Erin Harris, a cheesemonger in London, Ont. says, Its a spectacular product. From a foodie perspective it might be even more delicious and authentic than the feta we can buy from Europe. (And hey guys, you got it here first!) As well as serving Best Baa's great varieties on a cheese plate, try their superb ricotta in cannelloni or lasagne, and their quark in baking.

Woolerdale will have more lovely golden and red beets of various sizes this week, and they are a versatile veggie. Here are a couple of ways to enjoy them in salads:

Beets Two Ways

1) Roast as many beets as desired (wrapped tightly in foil or in a covered pan) at 350 degrees until tender. Depending on the size of the beets, this can take a while, so I recommend doing it when you're cooking something else, whenever it's convenient. Slip the peels off and slice the beets about 1 cm thick. Spread out a bed of greens (Kind Organics sprout salad blends or arugula are nice choices). Arrange the beets on top, and slice or crumble on some of that famous Best Baa-feta, or Country Meadows' firm ricotta, along with a handful of toasted walnuts or pecans. Drizzle with olive oil and balsamic vinegar or pomegranate molasses, and grind some black pepper on top. Ta-da, you're ready for company.

2) At the farm, Ann Van Der Hayden says they just peel and grate raw beets, sprinkle on some cumin and a pinch of cayenne, and toss with a little cider vinegar. Easy, Tasty, Healthy!

Here is the crew we expect:

  • 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, teas),
  • Plan B Organic Farm (local and imported organic produce),
  • Spade & Spoon (jams, pickles, soups),
  • Ted Thorpe (represented by Ron) (potatoes and cabbage)
  • Urban Harvest (seeds, body care, soil amendments),
  • Woolerdale Organic Farm (organic vegetables)
  • Ying Ying Soy (tofus and miso).

See you at the market!

Anne Freeman

P.S. There's a Water Docs Film Festival on at AGO from March 21-29 which looks interesting:

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