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< November 14-2013 | Notes Library | November 28-2013 >

Weekly Market Notes for November 21, 2013

Hello Market Friends:

The rink is almost ready for opening day, so we are moving the market in and around the buildings this week. Several of the larger scale produce farmers will set up outside for as long as weather permits because they still have abundant fall veggies for us. The great outdoors is where you will also find hardy folks like Chris and Krista of DeFloured, and Henry from Field Sparrow Farms. Be sure to head into both the zamboni garage and the rinkhouse (two entrances, same building) to find everybody else. Angelos (Country Meadows Gardens) is away in Greece harvesting olives so you'll find another vendor in his usual spot for the next three weeks.

When she lived in our part of town, the very inventive urban gardener and writer Gayla Trail was a market regular. Recently I was enjoying a visit to her blog, where she wrote about all the pumpkins and squash she grew this year ( She wrote about a delicious stuffed pumpkin she had made, and in the way one thing leads to another on the internet, I was soon admiring the photos and recipes on the website where she found the recipe. It sounds perfect for November market ingredients, so I'll be trying it this weekend, and I hope you might too! The original recipe, slightly modified here, is on

Stuffed Squash with Cream and Wild Mushrooms

  • a 3 to 4 lb. winter squash or pie pumpkin (ask Kevin from Shared Harvest, Ted, Jenny, or the folks from Woolerdale which types they recommend)
  • 1/2 oz. dried and about 6 oz. fresh mixed wild mushrooms (porcini, chanterelle, oysters and others would work well; Seth of Forbes Wild Foods can advise)
  • 1 clove of garlic, minced
  • 2 tbsp parsley, finely chopped
  • 1/2 cup heavy cream
  • 1/4 cup chicken or vegetable stock
  • Salt and freshly ground black pepper

Preheat oven to 375. Cut open top of squash and scoop out seeds.

Soak the dried mushrooms in 1/2 cup hot water for 15 minutes. Drain and finely chop.

Cut the fresh mushrooms into bite-size pieces and place inside the squash. Sprinkle with the parsley, garlic, chopped dried mushrooms, salt and pepper. Pour cream and stock over the mushrooms.

Bake uncovered until squash is very tender and liquid is bubbling, about an hour. Let sit about 15 minutes to cool and for the liquid to absorb into the pumpkin flesh. Scoop out and serve hot or warm. Season with more salt if needed. (Gayla served hers tossed with brown rice spaghetti.)

Vendors at the market this week:

  • DeFloured(gluten-free baking),
  • Field Sparrow (pastured meats),
  • Woolerdale Organic Farm (veggies),
  • Kind Organics (greens, kombuchas),
  • Ali Harris (rotis and fritters),
  • Chocosol (coffee, chocolate),
  • Ted Thorpe (veggies),
  • Beretta Farms (organic and naturally raised meats),
  • Urban Harvest/Earthly Paradise (seeds and body care),
  • Sosnickis' Organic Produce (veggies)
  • Bees Universe (honey and bee products),
  • Forbes Wild Foods (mushrooms, nuts, jellies, mustards...)
  • Knuckle Down Farm (veggies)
  • 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).

See you at the market!

Anne Freeman

We are open Thursdays from 3 to 7 pm, whatever the weather.Please help to support the market by bringing a friend along or sharing our market news!

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