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< November 8-2007 | Notes Library | November 22-2007 >

Weekly Market Notes for November 15, 2007

Hello Market Friends:

Last week's weather persuaded us that it really is time to make our move to drier quarters, so you'll find the market in and around the park buildings this time. We'll set up the market tent "arcade" along the west side of the rinkhouse for all the markets until Christmas. There will be vendors inside both ends of the building as well; be sure to make the full circuit! The hardy souls who came to our birthday party in the rain enjoyed Anna, Jenny and Jessica's cake so much that we had to promise to share the recipe. You'll find it just below the news from the farms:

Ute Zell will have both goat and llama from her farm this week.

On Special from Beretta: Texas ribs, Blade steaks, Stewing meat, Oktoberfest, Sweet Italian and Spicy Italian sausages, and Pork neck bones for soup. Serena will be bringing some recipes, too. ''' Irene of Deer Valley Venison Farm''' will have venison and take-home jars of venison chili available, along with something hot to warm up hungry market shoppers.

Linda Kapelaris sends word from Angelos that the olive harvest is going well, and he's pressing olives right now.

This will be the last week this year to get apples from Seventh Generation. Their Spys are such excellent and versatile keepers that you'd be wise to get plenty of extra for the coming months. (Don't forget to tell Beth and Mary how much we look forward to their return next apple season, too!)

From the Sosnickis: "What a beautiful fall! We've been busy on the farm this week harvesting and storing bins of beets and cabbage. Tomorrow, still coming fresh from our fields will be spinach, cabbage, beets (with nice tops still) parsley and beautiful sweet carrots. From storage will be all different kinds of onions, beets without tops and a cooler at least of perogies. Keep enjoying our harvest!"

Plan B and Ted Thorpe still have lots of their own tasty greens.

Greenfields harvested the last parsley and arugula this week and the last of the cauliflowers, too. Kale is extra sweet now thanks to the frost.

See you at the market!

Dufferin Grove Organic Farmers' Market
Thursdays, 3-7 pm, year-round

Dufferin Market Birthday Cake (aka Ginger Carrot Cake with Orange Glaze) (from May All Be Fed: Diet for a New World by John Robbins, including recipes from Jia Patton and friends)

  • 3/4 cup unfiltered apple juice
  • 1/2 cup canola or safflower oil
  • 1 1/2 cups raisins
  • 1/2 cup maple syrup
  • Grated zest of one orange
  • 1 1/2 cups grated carrots (about 3 medium carrots)
  • 2 tsps finely grated fresh gingerroot
  • 2 cups whole wheat pastry flour (the bakers used spelt)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp grated nutmeg
  • 1/2 tsp fine sea salt
  • 1 cup coarsely chopped walnuts (optional)

Orange Glaze

  • 3 tbs maple syrup
  • 2 tbs freshly squeezed orange juice

Preheat the oven to 350. Lightly oil an 8 by 8 inch cake pan or a 9 inch round pan and dust with flour, shaking out excess. Put the apple juice, oil, 1/2 cup of the raisins, the maple syrup, and orange zest in a blender and blend until smooth. Add carrots and ginger and pulse just to mix. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together. Add the apple juice mixture and combine, using as few strokes as possible so you do not over mix the batter. Fold in the remaining 1 cup raisins and walnuts if using. Pour the batter into the prepared pan. Use a spatula to spread the batter evenly. Bake until a toothpick inserted near the center of the cake comes out clean, 35 to 45 min.

Meanwhile, make the orange glaze: In a small bowl, combine the maple syrup and orange juice and stir together until thoroughly blended. When the cake is done, remove from the oven and let cool for 10 minutes in the pan. Transfer to a wire rack, and while the cake is still warm, brush on the orange glaze with a pastry brush. Eat and Enjoy!

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