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< October 2-2014 | Notes Library | October 16-2014 >

Weekly Market Notes for October 09, 2014

Hello Market Friends:

Last week I thought it would be fun to count how many varieties of fruits, vegetables and herbs were on our tables. I hit 95, and I'm not sure I got them all! Whatever the exact count is, I'm confident that you will find a cornucopia's worth of Thanksgiving delights on the rink.

Lots of news has been rolling in:

From Feast of Fields: “The rains blew through so we can get back to picking: Spy apples will make their once a year appearance just in time for Thanksgiving baking; also some Honeycrisp and Galas. We are sold out of the 2 litre jugs of our delicious sweet apple cider but Matt and Luc will have 4 litre jugs at a great price ... $10 each. Our day neutral strawberries are still blooming and cropping! More of those will come along with fall raspberries, Bosc pears, and fresh-pressed grape juice!” Laura

"Brixton Grill prefers summer, but is more than willing to get seasonal. This week, Rosemary-Breaded Seitan in a sandwich, served with agave-glazed parsnips, cranberry sauce and mushroom-gravy. Uh-huh.” Jacob

Krista says, “De Floured will have plenty of pumpkin pies, small ( $5) and large ($14). We will also have them with coconut milk both sizes.”

Jason Kun will be visiting us again, shucking fresh oysters for market-goers. Congratulations on the 1st anniversary of Island Oysters! (Jason had his first market booth at our very own Dufferin Grove last year.)

The market has been extra-beautiful with the addition of Floralora, Sas Long's wonderful cut-flower booth. This is her last week for this year, so be sure to get some lovely blooms for your table or your sweetie.

From the Akiwenzies: "Sorry we won’t be down this week thanks to a strong wind warning that I think is permanently etched on our computer screen. We hope to be back next week if this wind gives us a break....Hope the market goes well. Sounds like you will have sun for Thursday."

Our farm-fresh greens are really superb during this cooler season, and there are 101 ways to enjoy them. After trialing this recipe in the market test kitchen, I can't wait to get more kale and pears and make it again.

Autumn Kale Salad

  • 1 bunch Kale (I like black/dinosaur kale, but any kind is good)
  • 3 medium Bosc pears, cut into thin bite-sized pieces
  • 1 cup dates, pits removed, sliced lengthways
  • 1 cup nuts or seeds (any of: pistachios, pecans, pumpkin or sunflower seeds)
  • half a lemon


  • 1 large clove garlic, crushed
  • 1 Tablespoon honey
  • 1/4 cup oil (hazelnut or olive)
  • a pinch of salt (unless the nuts or seeds are salted)

Wash the kale, cut the leaves away from the central rib, slice them crossways into thin ribbons and put in a large bowl.

Squeeze the lemon juice over the leaves and massage it into them. Add the pear pieces and toss.

Mix the garlic into the honey well, blend in oil, and pour over the kale. Toss with nuts and dates. About 6 servings.

At this abundant time, thank you to growers, harvesters, makers, bakers--and all the others--who produce our food, and thank you to all who believe in doing so in ways that respect workers, eaters, animals and the planet.

Wishing everyone a hearty harvest feast.

Happy Thanksgiving!

Anne Freeman

Vendors this week:

  • Ali Harris (rotis and fritters, hemp pesto and seeds, beverages),
  • Avalon Orchards (organic apples and cider),
  • Bees Universe (honey and bee products),
  • Beretta Farms (organic and naturally raised meats),
  • Best Baa (cheeses, yogurt, sheep's milk),
  • Brixton Grill (vegan barbeque and ice cream treats),
  • Chocosol (coffee and chocolate, tortillas),
  • 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)
  • Everdale Farm (organic vegetables),
  • Feast of Fields (organic berries and tender fruits),
  • Field Sparrow (pastured meats),
  • Floralora (fresh flowers),
  • Forbes Wild Foods (dried mushrooms, nuts, syrup, preserves),
  • JK Fries (fresh-made fries from ON potatoes),
  • Kind Organics (sprouts, kombuchas, teas, salad blends),
  • Knuckle Down Farm (organic vegetables),
  • Pine River Organic Farm (organic vegetables),
  • Shared Harvest (organic vegetables, ferments),
  • Sosnickis Organics (organic vegetables),
  • Spade & Spoon (jams, pickles, soups),
  • Tapioca Gourmet (gluten-free tapioca pancakes with seasonal fillings),
  • Ted Thorpe (veggies),
  • Urban Harvest (seeds, soil amendments, body care),
  • VQA Wines (rotating roster of organic wineries, Reimer Winery this time),
  • Waymac Farms (oyster and shiitake mushrooms)
  • Ying Ying Soy (traditionally made tofu, miso)

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