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< November 7-2013 | Notes Library | November 21-2013 >

Weekly Market Notes for November 14, 2013

Hello Market Friends:

With sun in the forecast, and no skaters in sight yet, this will be our last on-the-rink market of the season. BUT IT'S NOT OUR LAST MARKET! Our wonderful farmers have food for us in abundance, so please help us keep the market--and the farms--going strong. We appreciate it when you forward the news to a friend or invite someone new to visit, and of course we love to see familiar faces every week. Steady, loyal customers are what make a community-based market possible.

Last week, there was such enthusiasm for their cider that Laura and Matthew Sabourin decided to take more apples to be pressed and come back in to Dufferin. The cider is really delicious, don't miss it.

You'll also want to get lots of your favourite items (cheese, eggs, olives and oil) from Angelos of Country Meadows. In a few days he will be making his annual trip to Greece to help with his family's olive harvest, so he'll be absent for the next few markets.

Sosnickis' contribution: "Work continues in the field and from storage! Kale is still being harvested fresh so enjoy the huge awesome bunches! Carrots are sweet, and Red, Sweet and Cooking Onions along with the Potatoes are staples coming from storage! Huge Celeriac, quarts of Beets, Red and Green Cabbages, Leeks, Garlic will be in abundance. And Peppers! Still our red Sheps and Bells from storage! We've graded hard and are now composting well over 50% of the bins so they are nice but please don't expect #1 quality this time of year. A soft spot or tiny bad spot can easily be cut out. Enjoy local peppers before they are gone - and it will be soon! Our prepared foods will be coming shortly ;)" Jess, Ben & Sadie

Absences to note this time: the Akiwenzies sent a copy of this week's weather forecast for their area, all gale force winds or thereabouts. They are feeling very frustrated that this long stretch of tough weather is keeping Andrew on shore, and really hope to bring us fish again soon. In better news, Jenny Cook will be away this week because she's in the final stages of buying her very own farm, an exciting step forward for Knuckle Down! Thanks to Plan B and Tibo Teas (who have finished up now) for a good season. This will likely be the last week for Earth & City (gotta get me some kale pesto!).

Other vendors you'll see this time:

  • DeFloured (gluten-free baking)
  • Field Sparrow (pastured meats)
  • Woolerdale Organic Farm (veggies)
  • Kind Organics (greens, kombuchas)
  • Ali Harris (rotis and fritters)
  • Chocosol (coffee, chocolate and tortillas)
  • Ted Thorpe (veggies)
  • Beretta Farms (organic and naturally raised meats)
  • Urban Harvest/Earthly Paradise (seeds and body care)
  • Bees Universe (honey and bee products)
  • Forbes Wild Foods (mushrooms, nuts, jellies, mustards...)
  • Shared Harvest (veggies)
  • Ying Ying Soy (tofus and miso)
  • Best Baa (cheeses, yogurt, sheep's milk), and our very own
  • Dufferin Park Bakers (wood-fired oven breads, soups,and snacks).

If you weren't around last week, sorry you missed out on Leslie Lindsay's excellent market birthday cakes. SO many people asked for recipes that I had to promise to include some in this week's news. To save space, here's a link to the recipe for Gluten Free Parsnip Cake, which debuted to rave reviews at our tenth birthday party:

For the dark and delicious vegan beet chocolate cake we so enjoyed, the original recipe (from is for cupcakes. Of course, Leslie multiplied the quantities many times over to make enough for our happy hordes. If you'd prefer a cake instead of cupcakes, she estimates that this would work in an 8x 8 pan. The vegan chocolate ganache she used on top was really 'gilding the lily', but hey, it's terrific--and easy to make, so I've included that recipe too.

Fudgy Beet Cake

  • 2 medium market beets
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp apple cider vinegar
  • 3/4 cup organic sugar
  • 1/4 cup sunflower, grapeseed or melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup + 1 heaping Tbsp whole wheat pastry flour or unbleached all-purpose flour
  • scant 1/2 cup unsweetened cocoa
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch salt

Preheat oven to 375F. Remove stem and most of the root from your beets, and scrub well.

Wrap beets in foil, drizzle on a bit of oil, wrap tightly, and roast for one hour or until a knife inserted falls out easily. They should be tender. Set them in a bowl and cool to room temperature.

Next, either finely grate or puree beets in a blender (adding a bit of orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.

Line a muffin pan with paper liners, or grease an 8x 8 cake pan. Whisk together almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add sugar, oil, vanilla, and 1/2 cup beets and beat until foamy.

Mix dry ingredients and slowly sift into wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.

Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Transfer to a rack and let cool completely.

Vegan Chocolate Ganache Icing (about 2 cups)

  • 16 ounces dark Chocosol chocolate, coarsely chopped
  • 1 15-ounce can coconut milk (not 'lite')
  • 1/2 tsp. vanilla extract

Place the chopped chocolate in a medium-sized bowl.

In a small saucepan over medium-high heat, heat the coconut milk until bubbles just begin to appear around the edges and steam rises from the surface. Pour the hot coconut milk over the chopped chocolate and let stand without stirring for 5 minutes. After 5 minutes, stir the chocolate-coconut milk mixture for about 2 minutes, until glossy and smooth. Add the vanilla and stir well. Use warm or slightly cooled.


See you at the market!

Anne Freeman

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