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< October 24-2013 | Notes Library | November 7-2013 >

Weekly Market Notes for October 31, 2013

Hello Market Friends:

Before you head out trick or treating, come on over and fill your bags at the market. (You can't eat those little chocolate bars all week....) And don't let a splash of rain keep you inside, it's the warmest day in sight! We'll have all the tents up, and lots of farm-goblins and city-ghouls with tables full of fall delights. Here's a bit of a preview:

Sosnickis' contribution: “For the spooky market we've got great fall veg coming! Still field fresh are our Carrots, Celery, Leeks, Kale and from storage we've got Cabbage, Beets, Celeriac, and oodles of Peppers still! Potatoes, Onions, Garlic, and some Apples round out our fall fare!” Jess, Ben & Sadie

Hoping you get there early enough for some of Jenny's fennel, Ted's tatsoi, Kevin and Sandra's romanescu (that's the crazy fractal cauliflower relative), Plan B's tomatillos, a couple of Forbes Wild Foods' pawpaws (our subtropical Ontario fruit), and more adventurous but local and seasonal foods.

This will be Blythe and Adam's last week with us until late November, so be sure to stock up on Growing Spaces soups, jams, chutneys and pickles.

The weather is not helping out fishermen this fall, so no Akiwenzies Fish again. They really hope to be back in two weeks.

Is fall a season of nostalgia? We've been craving old favourites at our house. Here's a recipe from my rather dog-eared Harrowsmith Cookbook for a really delicious soup that we are looking forward to enjoying again:

Senegalese Soup

  • 4 Tbsp. butter
  • 6 regular or 3 large leeks, chopped (up to the point the leaves get tough, then save those for stock)
  • 1 large tart apple, peeled, cored & chopped
  • 3/4 cup chopped yellow onion
  • 1 (or more) clove garlic
  • 2 Tbsp. curry powder
  • 1 lb. potatoes, peeled and diced
  • 6 cups chicken or vegetable stock
  • 1 cup cream
  • hot sauce or some of Ali's spicy hemp pesto
  • 1/2 cup diced cooked chicken, if desired

Melt butter, add leeks, apple, onion, and garlic. Cook 10 to 15 minutes, until leeks are limp. Sprinkle with curry, continue cooking, then add potatoes and cook for a few more minutes. Add stock and simmer for 45 minutes. Season with salt and pepper to taste. Blend in batches until smooth, then add cream, hot sauce and chicken if using. Serves 8, hot or cold.

Just in case you were wondering, next week is our market birthday (and yes, there will be cake). Let's keep it going strong, there's more fun ahead!

See you at the market!

Anne Freeman

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