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< October 12-2006 | Notes Library | October 26-2006 >

Weekly Market Notes for October 19, 2006

Hello Market Friends:

So many vendors were inspired to write this week that I'll keep my bit short, and just say SEE YOU ON THE RINK!

Here's the news:

From the Sosnickis:

"Things are slowing down a bit, but still lots of nice produce! We have some peppers in storage, so the last of them will be available tomorrow and next week too. (We have 20 hampers or so in the cooler, but I'll be freezing some myself too!) In abundance will be potatoes, carrots, beets, celery, red onions, spinach & red & green cabbage & bok choy. In the meantime to warm up our workers I've made some chili. I'm sending the recipe, as we carry most ingredients and it's just soooo good on these cooler fall days now, and I'm enjoying cracking open my first jars of tomato sauce!"

2lbs Hamburger
1 1/2 litres canned tomatoes
4 stalks celery
2 big green peppers chopped(I use 2 green and a few red too!)
3 Onions chopped (I used our red onions, which have a bite to them)
1 Tablespoon Sugar
Minced Garlic (as much as desired. Put some in at beginning and end of cooking.)
2 cans black beans
2 cans red kidney beans
Spices of your choice.

This is how you make this recipe your own! Taste during cooking and add as much as you need/want. (I use some salt, pepper, cajun, veggie seasoning and chili spice!)

Fry out your meat, drain if desired. Combine everything (except 2 cans of beans-reserve for end of cooking) and simmer for 2 hours minimum. Do it in the crockpot or on the stove with a heavy bottom pot on low. I cook mine all afternoon slow. When it has cooked down to the thickness your family enjoys, add the rest of the beans, way more minced garlic, let warm through and serve HOT with some garlic bread.
Jess & Ben.

From Greenfields:

"The weather can't dampen our spirits here at Greenfields as we push through the final phases of our harvest season: Fresh from our own farm this week: three varieties of Cabbage (Red, Green & Savoy), beautiful and sweet bunched Carrots, stunning Purple Cauliflower, Celery Root tastes great in, well, everything! Red Chard, Dandelion Greens, Fennel, Green & Purple Kale, Kohlrabi, Red Mustard is great in a salad, Yellow and Red Onion are a must in every kitchen, Curly & Italian Parsley, Radicchio, Rutabagas taste excellent, Brussel Sprouts and an amazing selection of winter Squash (Butternut, Acorn, Delicata, Hubbard & Pie Pumpkins). A nice selection of Ontario Apples & Avocados will also make the trip. Dress warm and I'll see you there," Mark.

From Plan B:

"We'll have lots of apples, apple cider, sweet potatoes and some other hardy greens plus a whole lot of our own salad mix and likely beets carrots and turnips as well. We may have the last of our own zucchini as well..." Alvaro

Ted Thorpe doesn't do email, but of course his table will be loaded down too!

From Angelos:

"I am taking my chickens to the slaughterhouse on Wednesday. These are the chickens we raise for our family for the winter. I think I have about 12 to sell. This will be a great chance for a few customers to get a really fresh bird. They are from 4-6 pounds, grade A certified organic, young, tender birds, truly free range(our local foxes and coons can vouch for that, which is why I have only a dozen available), government inspected. I will pick them up on my way to the market so they will be very fresh. They are 5.50 per pound. This will be the one and only time I will bring chickens to the market this year. The next will be about next July."

From Irene of Deer Valley:

"I plan to have chili available in the crock pot and for take home as well as the usual cuts of venison."

"The Park bakers are missing Sandy-the-stilt-walking-baker who is home in Nova Scotia for a family visit. As usual we have our nice breads rising away. About a month ago we started making a Lemon Rosemary Sourdough Bread- inspired by our baker Lea who is off touring her theatre show in the US this week- she loves the Lemon Sourdough. Our other breads will be baked as usual in our two wood-fired bake ovens starting at 5am Thursday morning fresh and warm for 3pm when the market starts."

And from Jutta, "The new newsletter is out and ready for reading."

See you at the market!


Dufferin Grove Organic Farmers' Market
Thursdays, 3 to 7 p.m. year-round

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