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Weekly Market Notes Library

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Weekly Market Notes for November 27, 2008

Hello Market Friends:

This is the last week before we'll have skating markets. While it's fine weather for making ice on a rink with compressors, the temperature is still warm enough to allow Ted Thorpe and Ralph Robitaille to spread out their tables of vegetables and apples outside. Andrew Akiwenzie, another vendor who prefers the great outdoors, should be back with fish, too. From the other vendors:

From Linda Kapelaris: "Country Meadows Gardens' helper,Verna, will be at the market with olives and olive oil this week. Angelos is picking a nice crop of olives so things are looking good for next year."

Lindsey's news from Beretta Farms: "This week, I will - again - be bringing market bags ($50), 5 lb. bags of chicken wings, and deli ends. I will also be bringing a sign-up list for CHRISTMAS TURKEYS! They will be fresh (not frozen), between 15 and 18 pounds, and available to pick up from me at the market, but you must first sign the list (please and thank you)."

"A great selection of veggies coming from Greenfields this week. Starting with Greenfields grown, we'll have: Green, Purple and Black Kale (very sweet, nice for soups, stews, braising, etc.), Jerusalem Artichokes, Black Radish (great for salads this time of year), Celery Root, Red Cabbage, Sweet Carrots, Juice Carrots and as well, our beautifully sweet Lutz Beets and Rutabagas. This may be the last week for both our Beets and Rutabagas; must plant more next season! Available as well: Ontario Sweet Potatoes, Parsnips, Red Onions and Garlic, and non-local Romaine Lettuce, Broccoli, Avocados, Lemons, Valencia Oranges, Bosc Pears and Bananas, all looking great." Mark

From the Sosnickis: "Our sauerkraut is now available! Simply our fermented cabbage and onions with salt, a great raw healthy food or excellent roasted. Sold this year in tubs again, less messy than bags. We'll also have the first batch of sauerkraut perogies. The kraut is boiled and mixed with a medley of buttery onions inside the dough pockets that makes them my favourite hands down! And of course traditional potato-cheddar perogies, too. Ben will also bring bunches of our leeks, potatoes, onions, cabbage and beets. See you there!" Jess.

Forbes Wild Foods has put together many beautiful gift baskets this year for food-lovers of all sorts. You can read about the various options at wildfoods.ca

I'm hoping for a mad rush to get our market calendars when we bring them to next week's market. They are truly beautiful, and so full of great recipes that they'll make excellent presents even for people who've never been to Dufferin. Being immersed in literally thousands of photographer Laura Berman's market and farm images over the last few weeks while working on the project has been a lovely treat. With all the great cooks among our vendors, we had a slight overflow of recipes, so to whet your appetite, here's one in advance:

Jessie Sosnicki's Leek, Mushroom & Potato Chowder

4 strips bacon

2 cloves garlic, crushed

4 large potatoes (6 cups grated)

3 cups sliced fresh mushrooms

Fresh grated black pepper

Chopped parsley

3 cups of creamy milk

2 bunches of leeks

8 cups chicken broth

Slice bacon into small pieces and cook in large pot until lightly browned, about 5 min. If it is really greasy drain some fat. Thinly slice leeks and mushrooms and stir into bacon along with garlic. Sauté mixture until leeks have softened, about 8 minutes. Meanwhile, peel potatoes and cut into 1/4" cubes or grate with large grater on food processor. Add to leeks. Pour in broth and cook until potatoes are tender, about 15 to 20 minutes. Add milk, pepper and parsley. Do not boil. Enjoy!

A good slice of Rosemary bread, some Sheep in a Meadow cheese, a market sweet treat...sounds like a fine dinner coming up.

See you at the market!

Anne

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