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< February 26-2009 | Notes Library | March 12-2009 >

Weekly Market Notes for March 05, 2009

Hello Market Friends:

The power of the sun must be making the phone ring and the internet lines buzz this week, as outdoor season vendors get in touch about plans for Dufferin this year. I'll keep you in suspense about the details for now, but say there's lots to look forward to, both familiar and new.

We are happy to see more of you heading back to the market as winter loosens its grip on us all. Our good healthy food will get you ready for spring.

Here's the news:

March is Celeriac month. Your 100 Mile Diet starts here: Greenfields still has lots of Celeriac that makes a great quick spring salad. Take one medium size celeriac, peel and grate coarsely. Add the juice of half a lemon and about a tablespoon of mayonnaise (organic non-GMO of course) and you have a delicious salad. This simple recipe is courtesy of Markus, our potato farmer. Our farming neighbour Gaille likes to add a touch of Dijon and pepper to taste. A great selection of delicious and nutritious fruits and veggies will be found on Greenfields table. Local Vegetables available are Red & Golden Beets, Green Cabbage, Purple, Rainbow & Orange Carrots, Shiitake & Button Mushroom, Yellow Onion, Potato, Rutabaga and Greenfields grown Sunchokes and Celeraic. Lots more including Broccoli, Cauliflower, Celery, Red & Rainbow Chard, Cilantro, Collards, Garlic, Ginger, Black & Green Kale, Romaine & Spring Mix, Green Onion, Parsley, Tomato and Yams. A nice selection of fruit, lots of Citrus, Apples, Pears and more. See you there. Mark

Ben and Jessie Sosnicki will be away from Dufferin for the next while, until their first early spring harvests. (What will we do at our house without Thursday night perogies?!) Jessie sends word that "this beautiful sun ensures the greenhouse furnaces are off during the day and it feels like a tropical vacation working out there! The nights however give the furnaces quite a workout! Onions have sprouted too!"

From Lindsey at Berettas: This week, I'll be bringing Zesty Chicken Sausage (at $4.60/lb) as a special.

Nicole, Peter and Heather from Best Baa promise to bring extra bags of sheep cheese curd, the tongue-twister-taste-sensation which sold out early last week. Customers keep teaching me more ways to use their versatile sheep's milk products: as well as all the savoury cheeses, there's quark (think creme fraiche), brebis (cheesecake--ooh la la), and of course, that densely delicious and nutritious yogurt (perfect with honey or maple syrup).

Don't forget we're leaping forward an hour into Daylight Savings Time this weekend. No more trips home in the dark for later shoppers.

See you at the market!


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