Posted by on Mar 23, 2017

Ignore the thermometer and enjoy the sun! It’s spring! We’ve got a bit of news (all good) and recipes to share this week.

In honour of the season, Krista from DeFloured is busy making Buttermilk Pies with Maple Syrup from Spade & Spoon. She also has a new Vegan Carrot Cake that will be available weekly, along with all her other delicious gluten-free goodies.

Pine River will be at market with their storage vegetables, plus delicious kale and spinach.

You may think of roast turkey as a major production suitable only for major holidays. Turkey by the piece from Marvellous Edibles is another thing altogether. It’s easy to prepare, without the risk of a week’s worth of leftovers or family arguments, and it’s excellent. Jens will have some pieces this week, and more next. Lots of fresh pork, smoked duck, and beef bones will be available. Prime cuts of beef will be on offer starting next week.

Loyal Eaters, don’t forget your cards; there are just two weeks left to collect stamps. Hand in your card when you reach 10 to collect your rewards and get your name on the list for a chance at an extra-big reward.

Congratulations to Lisa Sweetman of Earth & City and Ashley Davidson, formerly of Chocosol, on the March 9 arrival of William Zachary Sweetman. Isn’t he a lovely little peach? Hurray for market babies! IMG_0023
See you at the market,
Anne Freeman

Our Vendors this Week:

Ali Harris
Bees Universe
Chocosol
Country Meadows
Culture City
DeFloured
Dufferin Park Bakers
Forbes Wild Foods
Kind Organics
Marvellous Edibles
Pine River
Plan B
Spade & Spoon

 

Event Reminders:

We Are Water – A Night in Support of Indigenous Land Defenders
Thurs. March 23rd, @ The Steady (1051 Bloor St. near Havelock), 8pm, 19+
$10 or pay what you choose (less… or more!)
Facebook Event Page: http://bit.ly/2n274Qd

COMMUNITY READING OF THE TRUTH AND RECONCILIATION COMMISSION REPORT
City Councillor Ana Bailão’s Office, 1240 Bloor Street West, March 24, 11am – 2pm
Live-streaming on: http://claudewittmann.ca/stream/2894.html
More information: <2894.claude@gmail.com>

RECIPES for the Season
It’s time for a couple of recipes to show off the wonderful greens we’ll have.
The first is so easy that I was going to say you can make it with your eyes closed. That would be poor advice as there is a stove involved, and a knife, but you know what I mean.

Greens with Coconut Milk (adapted from River Cottage Veg), about 4 servings
a pound of greens (kale, spinach, cabbage, leeks, tatsoi, or a mixture)
3 cloves of garlic, sliced
3 Tablespoons sunflower, olive or coconut oil
a teaspoon of curry powder
a Tablespoon of chopped turmeric root, or a teaspoon of turmeric powder or paste
a 14 ounce can of coconut milk
Optional: a cup of chopped cilantro, and a handful of cashews or peanuts

Slice the greens into slender strips.

Warm the oil in a large pan, give the garlic a little head start and then add spices, stirring well, followed by the greens. Toss and fry until they wilt, then add the coconut milk. Mix and heat through. If desired, top with cilantro and nuts just before serving.

The second recipe takes a little longer. It is well worth it, and even tastier the second day. While it is not a fully traditional Persian recipe, this week of Nowruz seems like a good time to make it. Happy New Year to all who are celebrating!

Greens & Beans Soup (adapted from Bon Appetit), about 6 servings
Soak a half cup each of dried beans and chickpeas overnight. (Use canned in a pinch.) Drain, rinse, and drain again before use.

Chop 2 large onions and fry them in olive or sunflower oil in a large pan until they are golden brown. (Sprinkling them with salt will speed up the caramelization you want.)

Take half the fried onions out of the pan and reserve. Add 3 cloves chopped garlic, the beans and chickpeas, plus a teaspoon of turmeric to the pan, stir and fry briefly, then add 8 cups water. Simmer for about 45 minutes, until the beans are beginning to get tender. Add half a cup of green/brown lentils and continue cooking for another half hour.

While the soup is cooking, prepare the toppings:

Mix 2/3 cup of Greek yogurt with half a cup of buttermilk.
Warm 3 Tablespoons of olive oil and stir in 2 Tablespoons dried mint.

Add half a pound of fresh, chopped spinach to the soup, and a cup each of chopped fresh parsley and cilantro, plus half a cup of chopped fresh dill (if you have it), or a teaspoon of dried dill or sumac. Stir and cook briefly. Add the juice of half a lemon and season to taste.

Ladle the soup into bowls and top with yogurt mixture, fried onions and mint oil. Serve with good bread.