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Weekly Market Notes Library

< October 30-2014 | Notes Library | November 13-2014 >

Weekly Market Notes for November 06, 2014

Hello Market Friends:

It's November, and there may be a few showers. You should:

a) stop eating altogether in protest

b) move to a condo-mall-fitness centre combo so you won't have to go outside ever again

c) put on some rubber boots and come to the market anyway, because the food is still great and the farmers and vendors will be waiting for you!

THANK YOU FOR CHOOSING C), we appreciate and rely on your loyalty to make the market possible. There are many freshly harvested vegetables coming in from the fields, and lots of other delicious choices, too.

We have not one, but TWO baby announcements this week!

A warm welcome to the world to Nathan Edward Joseph Sosnicki, born at 5:24 pm on October 31st to proud parents Ben and Jessie and big sister Sadie,

AND

Congratulations to Jenny and Peter on the happy arrival of Ernest Benjamin Cook-Wills, born the following afternoon!

A couple of recipes for you this week, based on ones in the farmers' market-inspired cookbook In Season.

I had to try the first, for Brussels Sprouts, because authors Rob Patronite and Robin Raisfeld described them as 'roasted to ineluctable sweetness'. 5 market bucks to the first person who can honestly say they have used 'ineluctable' in conversation.

Heat the oven to 350 and toast half a cup of walnuts on a cookie sheet for about 10 minutes. Remove from the oven, and turn the heat up to 450. Cut two dozen brussels sprouts in half, put them into a bowl and toss with 2-3 tablespoons of good olive oil. Sprinkle with salt and pepper. Spread on the cookie sheet and roast until fork-tender, with a few crisp bits (about 20 minutes). When cool, toss with the walnuts and more olive oil, squeeze on some lemon, and grate cheese on top. They suggest aged Pecorino Toscano;Best Baa has tasty local options.

The second recipe, for Pan-Fried Mashed Potatoes, has 'comfort food' written all over it.

Peel 2 and a half pounds of potatoes, cut up, and boil until tender. Drain and set the pot back on a warm burner so they dry a bit. Add a sprig of chopped fresh rosemary, a chopped green onion, a clove of minced garlic, 2 Tablespoons olive oil and 8 Tablespoons butter, plus salt and pepper. Mash and let cool to room temperature.

Heat a Tablespoon of cooking oil, bacon fat or duck fat in a (heavy) 8 inch pan. Fill the pan with the mashed potatoes and press down (so you have a kind of pancake). Cook on medium-high heat for 5-10 minutes until a crust forms, flip and fry again. Put on a plate and drizzle with white truffle oil (if you've got that-- or a little olive oil, or try the ghee described below!) and a sprinkle of parsley if desired. In theory, serves 4

NOTE: This Thursday is your last chance to get Country Meadows Gardens' olives, oil, eggs, and cheeses until Angelos returns in about three weeks from his yearly trip to Greece for the olive harvest. Bees Universe will be your market source for fresh eggs while Angelos is away.

The Akiwenzies will not be down this time, and Best Baa will be absent.

This week we'll have a visiting vendor, Lee's Ghee, the artisan clarified butter company of holistic chef Lee Dares: "Lee's Ghee is made in small batches over low heat, using Ontario organic butter and traditional methods from India. We infuse ghee with seasonal herbs and spices to create unique flavors that are a delicious and healthy addition to both savory and sweet dishes. Try our 'Blind Date' ghee all on its own for a real fall treat!"

Spread the word: next week we will celebrate our 12th market anniversary, with delicious birthday cakes, and DJs like markets have in Holland! Bring your pals, too.

See you at the market!

Anne Freeman

Vendors this week:

• Ali Harris (Fish Shak) (rotis and fritters, hemp pesto and seeds, beverages),
• Bees Universe (honey and bee products, eggs),
• Beretta Farms (organic and naturally raised meats),
• Chocosol (coffee and chocolate),
• Country Meadows (eggs, cheese, olives, oil),
• DeFloured (gluten-free baking),
• Dufferin Park Bakers (wood-fired oven breads, soups,and snacks),
• Earth and City (raw foods and smoothies),
• Evelyn's Crackers (sweets and savouries from ON organic grains),
• Everdale Farm (organic vegetables),
• Field Sparrow (pastured pork, beef and chicken),
• Forbes Wild Foods (dried mushrooms, nuts, syrup, preserves)
• JK Kitchens Fries (french fries from organic ON potatoes),
• Kind Organics (sprouts, kombucha & kefir, teas, chocolate),
• Knuckle Down Farm (organic vegetables),
• Pine River Organic Farm (organic vegetables),
• Plan B (organic produce),
• Shared Harvest (organic vegetables, herbs, ferments),
• Sosnicki Organics (organic vegetables)
• Spade & Spoon (jams, pickles, soups),
• Ted Thorpe (veggies),
• Urban Harvest (body care, seeds),
• VQA Wines (Southbrook this week),
• Waymac Farms (oyster and shiitake mushrooms),
• Ying Ying Soy (tofus and miso)

You can follow Dufferin Grove Farmers Market on facebook, too!

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