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< November 22-2007 | Notes Library | December 6-2007 >

Weekly Market Notes for November 29, 2007

Dear Market Friends:
Good food in abundance will be rolling in for our last "pre-skating" market.

From the Sosnickis: Ben will be bringing our storage cabbage, beets, spanish onions, cooking onions and beautiful red onions. I'm hitting the hall kitchen this week and will be making our sauerkraut with the ladies, so after it ferments properly, I will have it available at Dufferin! I know the ladies will not let me touch the crocks for at least 10+ days!! Ben will be bringing lots of perogies plus some beautiful big yellow potatoes as well. If anyone wants vegetarian or meat cabbage rolls for the holidays, I will take orders. The sooner the better, as I have limited sauce supply this year. Email to get more information and place an order. Jessie

From Greenfields: It's getting pretty nippy, but the Kale has never been sweeter! We were out harvesting lots of red and green for market- looks like there will be plenty to last us into the new year. We'll be bringing the last of our cabbages, and lots of sweet Carrots, Sunchokes, Lutz Beets, Celeriac, Parsnips, Rutabagas, Daikon Radish and Acorn Squash. We got a beautiful order of Romaine and Red Leaf Lettuce, as well as fresh bunched Spinach. Lots of other treats including Lemons, Artichokes, sweet Oranges, fresh Ginger root and another round of those tasty Pineapples. Don't forget to check out out ne batch of "Greenfields" organic cotton shopping bags, hand-made in Ontario. Let's put an end to those plastic bags! Monika

From Irene of Deer Valley Venison Farm: For this week…we have a selection of cuts of venison, chili & soup available to take home or to warm you up while shopping at the market. We will be happy to take reservations for fresh venison for your special Christmas dinner or New Year’s Eve celebration either in person at the market, by calling 519-928-5618 or by email: on or before next Thursday, December 6th.

Alli from the FishShak will have some good hot cooking along with mild or spicy hemp pesto. (Careful, it's addictive!)

When Linda Kapelaris from Country Meadows Gardens wrote this week, Angelos had finished the olive oil pressing for the year, and was about to leave his village en route to the Athens airport. So, we'll be welcoming him back to this week's market, and consoling him on the change in temperature!

See you at the market!
Dufferin Grove Organic Farmers' Market
Thursdays, 3-7 p.m. year-round

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