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< November 11-2010 | Notes Library | November 25-2010 >

Weekly Market Notes for November 18, 2010

Hello Market Friends:

It's time to bring the market a bit more under cover, but not time to stop eating well from our producers' abundant selection. Good-bye rink: now you'll find the grand "arcade" of tents set up along the west side of the building, and vendors in both the zamboni garage and and the rinkhouse. As friends of the market you can help us out by directing anyone who looks new to both ends of the building. You'd be surprised how often people overlook part of the setup, and we don't want them to miss a single good thing.

Many happy eaters asked for the recipe for our market birthday cake, so I've posted the recipe (copied from our 2009 calendar) on the Market News page of the website. We've got the best carrots in town to go in it.
Here's the news from the vendors:

Sosnickis' contribution: "Perogies are back! We'll have our Potato/Cheddar and Buttery Onion & Sauerkraut fillings. We'll have both kinds available in Whole Wheat too! The whole wheat are especially nice pan fried with a bit of olive oil. The taste everyone loves remains, but each year I make an effort to improve ingredient integrity. This year I am using organic Sunflower oil in all of them alongside the organic dairy, such as cheeses & butter. All ingredients are organic except the salt. I am working on incorporating unrefined sea salt with all its natural minerals within all our foods. We did a batch of sauerkraut with the unrefined and it turned out great! The older ladies at the Ukrainian hall scowl at it and tell me it looks 'dirty'!! Lololo! Market groupie Kera is the one who turned my head to this excellent salt. And I am totally working on a great tasting healthy vegan perogie too, available soon. Tubs of raw Sauerkraut coming as well! Ben will also have beets, potatoes, onions, still peppers from storage, cabbage, squash, sweet potatoes, brussel sprouts, and we still have field greens, SOOO if there is time, I'll harvest that stuff too! :) I know that storage crops can get boring so I'll start to share recipes and new ideas regarding the long Canadian winters and storage vegetables! Cheers, Jessie & Ben.

"The harvest continues full steam at Greenfields with only storage space being in short supply. All our roots are still fresh out of the ground: sweet Carrots, Parsnips, perfect Sunchokes, large Rutabagas, Daikon Radishes, black Winter Radishes and the sweeter Watermelon ones, Celeriac and all kinds of Beets are still going strong. We'll have a large supply of our Leeks (the best they have turned out in years), the last of our giant Kohlrabi, a good supply of purple and black Kale, Parsley and some great looking Brussels Sprouts. This will be Adrian's last day at market for the year, he is off to work in BC for the winter, so I'll be back next week." Lorenz

From Natasha and Andrew Akiwenzie: "We won't be able to make it to Dufferin this week. The wind again has changed and the gale warning is back up on the marine weather. It could continue to the end of the weekend but now it is the wait and see game. Sorry to miss again but we will aim for next week winds permitting. On another weather note, do you have snow in your forecast? We do. By week's end it could be here and the boys are just counting down the days til they can get their skis on. Have a good week and market."

Country Meadows will be absent again also. Linda Kapelaris sends this update from Greece: "Angelos said the olive crop this year is phenomenal, the weather over there is just a bit nicer than ours, temperatures in the mid 20s!"

Shane Eby (Under Ground Organics) is finished for this year, but Bob Felhazi (Pine River Organic Farm) will be sending Helga or Matt with great fall harvests from his big old greenhouse.

Sandy's specials from Beretta:

  • Hamburger Patties 2 pkgs for $ 10.00
  • Chicken Legs 5 lbs for $25.00
  • Bison Burgers & Ground Bison
  • Seasoned Tandoori Chicken Breasts & BBQ Legs

"Urban Harvest and Earthly Paradise will be at the market with lots of goodies. We just came off the Royal Winter Fair where an 11 year old gardener won 3rd prize for her Fennel which she grew from our seeds!! Hope for the future. We met so many young gardeners there. We will also have CIPM flour - Rye, Spelt and Red Fife. If you would like some Buckwheat please let us know and we can order it for next week."
(Editor's note: Each week, more bakers are finding their way to Colette's table for the flours. As well as for bread, the Red Fife is delicious in my favourite (no-roll) pastry, and the Spelt is great in banana muffins--or our carrot cake recipe.)

See you at the market!

Anne Freeman

P.S. For anyone interested in donating to prostate cancer research, our longtime webmaster Henrik Bechmann (a prostate cancer survivor himself) has sent in a reference to his son Karl's Movember initative at where you can easily make a small donation to Prostate Cancer Canada (and get a tax receipt).

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