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Weekly Market Notes Library

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Weekly Market Notes for October 23, 2014

Hello Market Friends:

This is a fabulous time of year to eat your greens. Just about all of these crops prefer cool weather, and quite a few carry on happily through light frost. There are others that our farmers are growing under row covers or in greenhouses, so we have an extraordinary selection.

Here's a short (and by no means complete) list of a few uses for various greens, to think about when you're planning your shopping:

• mizuna and arugula add a great kick to sandwiches
• chard is excellent in savoury tarts (stop by DeFloured for ideas)
• tatsoi, pak choy and other Asian greens are wonderful sauteed with garlic and sesame oil
• collards are handy as wraps (see how it's done by Earth and City)
• rapini and other full-flavoured (some might say bitter) greens balance sweet dishes like baked beans
• kale boosts the nutrients in smoothies and soups

Adding to this, today I learned how Ken Whiteley cooks collards, and I don't think he'll mind sharing the recipe:

Ken's Collards

Slice the collards off their central rib and discard it, then cut the greens into thin ribbons. Fry a chopped shallot or onion in olive oil and stir in some smoked paprika, blending it well with the oil. Toss in the collard ribbons and saute until tender. You can use bacon instead of paprika if you wish; either will give you the smoky southern flavour that's key to this dish.

Vendor news:

From Feast of Fields: “We just made fresh Pear Cider with the last of this year's pears and as we still have some apple cider, strawberries, and raspberries we will be coming to the market one more time.”

From Natasha Akiwenzie: “Andrew will down to market. He will have smoked and frozen fish with him. Winds were horrible on Tuesday, so no fresh.”

Don't miss out on their great menu of vegan barbeque and delectable treats, this will be the last week for Brixton Grill this season. Given all the tasty additions to their repertoire in 2014, I'm looking forward to next year already.

To keep us bopping while we shop, special musical guests Richard Underhill and Great Bob Scott will be in attendance from about 4 to 6.

See you at the market!

Anne Freeman

Vendors this week:

• Akiwenzies Fish (fresh, frozen and smoked Georgian Bay fish),
• Ali Harris (rotis and fritters, hemp pesto and seeds, beverages),
• Bees Universe (honey and bee products),
• Beretta Farms (organic and naturally raised meats),
• Best Baa (cheeses, yogurt, sheep's milk, ice cream),
• Brixton Grill (vegan barbeque and ice cream treats) (LAST WEEK!)
• Chocosol (coffee and chocolate, tortillas),
• Country Meadows (eggs, cheese, olives, oil),
• Culture City (tempeh and fermented condiments),
• DeFloured (gluten-free baking),
• Dufferin Park Bakers (wood-fired oven breads, soups,and snacks),
• Earth and City (raw foods and smoothies)
• Evelyn's Crackers (sweet and savoury baking using ON grains),
• Everdale Farm (organic vegetables),
• Feast of Fields (organic berries and tender fruits) (LAST WEEK!)
• Field Sparrow (pastured meats),
• Forbes Wild Foods (dried mushrooms, nuts, syrup, preserves),
• JK Fries (fresh-cut fries from ON organic potatoes),
• Kind Organics (sprouts, kombuchas, teas, salad blends),
• Knuckle Down Farm (organic vegetables),
• Pine River Organic Farm (organic vegetables),
• Plan B (organic produce),
• Shared Harvest (organic vegetables, ferments),
• Sosnickis Organics (organic vegetables),
• Spade & Spoon (jams, pickles, soups),
• Ted Thorpe (veggies),
• VQA Wines (rotating roster of organic wineries, Frogpond Farm Winery this time),
• Waymac Farms (oyster and shiitake mushrooms),
• Ying Ying Soy (tofus and miso).

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