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< November 15-2012 | Notes Library | November 29-2012 >

Weekly Market Notes for November 22, 2012

Hello Market Friends:

We thought it would take years to win the battle, so the announcement that plans for a Mega-Quarry north of Toronto have been scrapped comes as a thrilling surprise. Three cheers for all who contributed time, money, energy and FOOD to the campaign! Who said too many cooks spoil the broth; that was some powerfully good soup!

Let's not stop here. There's much more to be done to save the land that feeds us. Urban sprawl continues to gobble Ontario's farmland at a rate that adds up to many mega-quarries, and an even bigger monster than Highland needs to be conquered to halt the imminent threat to organic agriculture posed by Monsanto's GM Alfalfa. Please visit, and add your voice, we're stronger together!

Returning to the market, we've got more good news: Toshimi (a familiar face at Sosnickis' table and previously at Greenfields') had a beautiful baby girl on Saturday morning!

And now, another moment you've all been waiting for.... Here it is, the recipe for the runaway sensation of last week's birthday cake sampling, gluten-free parsnip cake! This recipe was adapted from one in Regan Daley's "In the Sweet Kitchen" by mega-star park baker Leslie Lindsay, and everyone who tried it wanted more. Luckily, we've got plenty of parsnips at the market.

Gluten-free Parsnip Cake

  • 2 cups raw parsnips, peeled and thinly sliced
  • 1 cup toasted pecans, chopped
  • 3/4 cup tinned or home-poached pears, finely chopped
  • 1/4 cup of the pear liquid
  • 1 1/4 cups organic sugar
  • 3/4 cup light brown sugar
  • 2 cups gluten-free flour (Leslie uses a store-bought blend)
  • 1 T baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp fresh nutmeg
  • 3 large eggs
  • 1 cup grapeseed or non gmo (i.e. certified organic) canola oil
  • 2 tsp vanilla
  • 1 cup shredded coconut
  • unsalted butter to grease the pans

Preheat oven to 350. Bake parsnips in a tightly covered dish for 45 minutes to an hour, until very soft, and caramelized on the bottom. Mash and set aside.

Meanwhile, toast and chop pecans and prepare pears. Butter two 9" round pans or one long cakepan, line with parchment and lightly butter again. In a large bowl, whisk sugars, sift in flour, salt and spices, and blend well.

Lightly beat eggs in another bowl, add oil and vanilla and whisk together until smooth. Pour into dry mixture and stir just until moist, then add parsnips, pears and liquid. Fold in the pecans and coconut last.

Smooth batter in pan(s) and bake in the middle of the oven, 35-45 minutes until a tester comes out clean and the cakes are golden. When cool, sprinkle with a little sifted icing sugar if desired. Can be made a day before eating or wrapped and frozen. You will convert any parsnip-doubters with this one.

Here's the vendor news:

From Sosnickis: "Perogies are coming to town! We made our nice big annual batch, so we've got 'The Decadent' which are filled with potatoes, cheddar and buttery onion and also our 'Buttery Onion and Sauerkraut'. More jarred raw Sauerkraut as well. All our prepared foods are certified organic too :)

Ben and I spent all Wednesday afternoon in the field harvesting fresh Spinach, bunches of Beets with tops, Kale bunches and still cutting Broccoli side shoots fresh! From storage, we graded out lots of Potatoes, especially lots of Fingerlings, (so good for roasting, mashing and soup) our Onions, Garlic, Cabbages, Leeks and Brussel Sprouts. It's set to be a beautiful day, come out and enjoy the fresh harvests still :)" Jess & Ben

From Natasha Akiwenzie: "I am putting on a smoker and Andrew is planning on having fresh fish to bring to market. Hopefully everything runs right and we should be on our way Thursday morning."

Earth & City will be away this week but back at it next.

Knuckle Down Farm news: "Beautiful spinach, beet greens, hearts of chard, tender collard greens and baby kale this week. The sweetest carrots, beets, radishes and winter squash too. Oh, and leeks of course! Enjoying this beautiful weather." Jenny

From Linda at Country Meadows: "Just got off the phone with Angelos. The weather is fantastic and the olive crop is excellent. His picking crew is nearly half way through the harvest."

With all this excitement I almost forgot to tell you, the rink is covered in ice now, so we'll be set up along the west side of the building and inside the rinkhouse and garage. Be sure to do the full tour to find all your favourite vendors.

See you at the market!

Anne Freeman

P.S. Councillor Ana Bailao is holding a Casino Town Hall, Thursday, November 22nd at New Horizons Tower (1140 Bloor Street West, near Dufferin) at 6:30PM.

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