Posted by on Oct 7, 2015

The vendors are getting ready for a splendid Thanksgiving market, featuring the best of local harvests. Everybody is looking forward to celebrating the abundance of the season with our loyal friends and customers old and new. Please join us for a beautiful afternoon!

Seth from Forbes Wild Foods expects to have more wonderful wild mushrooms, including those golden chanterelles. Here’s a delicious recipe he sent to use them in stuffing, adapted from honest-food.net

Mushroom Stuffing
a pound of chanterelles or other fresh mushrooms
4 Tbsp. butter or olive oil
2 stalks celery, chopped
1 onion, chopped
a few branches of thyme
4 garlic cloves, chopped
1/2 cup pine nuts
4 cups dry bread, cubed
2-3 cups good stock
1/2 cup parsley
Salt and pepper

Soak the bread croutons in 1 cup of stock. Chop the mushrooms into bite-size pieces.
Preheat oven to 350°F.
Heat a large pan over medium-high heat. Add the mushrooms and dry saute them, stirring constantly, until they give up their water and most of it cooks away.
Add the butter, celery and onion and toss. Cook for 3-4 minutes, stirring often, until the onions are translucent. Sprinkle them generously with salt.
Add garlic, thyme and nuts and cook 2 minutes.
Pour mixture into a large bowl and mix with the bread and parsley.
Fill a casserole with the dressing and add enough stock to make the mixture quite moist, about 1 cup.
Cover and bake 30 minutes. Take the cover off and bake for another 10-15 minutes, until the top browns.

From Knuckle Down Farm: “We’ll have loaded tables for this Thanksgiving market.The Spicy Salad Mix looks perfect this week, and we’ll have lots, as well as bunches of Beets, Carrots, Chard and Kale. We’re bringing something new for those of you who love your greens; come by and try our Broccoli Greens! They can be eaten just like Kale or Collards but have a nice Broccoli flavour. For those who are looking for something a little more traditional, we will have piles of squash too.” Jenny

Sosnickis‘ contribution: “Lots of great field veg for your Thanksgiving feasts! Beautiful huge sweet crisp Apples, Red Peppers, Leeks, Celery, Carrots, Beets, Potatoes, Onions, Tomatoes, Chard & Kale!”

The Akiwenzies won’t be down this week.

However, oysters are back! Jason of Island Oysters will have some beauties for you.

Ying Ying Soy has stuffed ‘tofu turkey’ roasts ready for holiday menus.

Brixton Grill will have delicious fall flavours on the grill: pumpkin seitan sandwiches with mushroom gravy, cranberry sauce and sage-apple stuffing. On the sweet side, we’ll have more delicious fritters, pumpkin spice ice cream and fizzy rosemary apple kombucha.’

Be sure to take home a big bouquet of blooms, as this is Floralora Flowers‘ last week for the season. There will be lots of weird and wacky gourds for fall decorating, too. Sas is having an exciting and busy autumn. She’s just been to Madison, WI for a flower grower’s conference, and soon she’ll be off to Detroit to take part in The flower house, an installation by floral artists in a house which will then be demolished and converted to a flower farm. But that’s not all! Back on the farm, Sas writes “the end of October and November hold lots and lots of planting (bulbs and peonies), cleanup and building two hoop houses for an early start next year! Thank you so much to everyone at Dufferin Grove Market for your continued support this season!”

And I’d like to say the same!

See you at the market,
Anne Freeman

P.S. Talk to Ted at the market or visit www.facebook.com/ThorpesOrganicProduce for the scoop on the big Harvest Event coming up at the farm on October 18th. Great food, a stellar musical lineup, a beautiful setting and friendly people! Tickets $10 in advance, $15 at the door, kids free!

Vendors this week:
Ali Harris (fish sandwiches, fritters, hemp pesto, beverages, salads)
Bees Universe (honey and bee products, eggs)
Beretta Farms (natural and organic meats)
Best Baa/Ewenity Dairy (sheep’s milk, cheeses, yogurt and ice cream)
Brixton Grill (vegan barbeque and ice cream treats)
ChocoSol (coffee and chocolate, tortillas cooked at the market)
Country Meadows (olives, oil, eggs, cheese)
Culture City (fermented condiments, tempeh)
DeFloured (gluten-free baking)
Dufferin Park Bakers (wood-fired oven breads, soups,and snacks)
Earth and City (raw foods, smoothies, rice bowls)
Everdale Organic Farm (organic produce)
Floralora Flowers (organic, farm-grown cutflowers) (LAST DAY!)
Forbes Wild Foods (wild veggies and mushrooms, nuts, maple syrup, preserves)
Island Oysters (Jason Kun) fresh-shucked at the market
JK Fries (fresh-cut french fries with choice of mayos)
Kind Organics (sprouts, salad mixes)
Knuckle Down Farm (organic vegetables)
Marvellous Edibles (organic vegetables, meats, poultry, baking, fruits)
Pine River Organic Farm (organic vegetables)
Plan B (organic produce)
Shared Harvest (organic vegetables and herbs)
Sosnickis’ Organic Produce (organic vegetables)
Spade & Spoon (jams, pickles, soups, maple syrup)
Ted Thorpe (veggies and herbs)
Ujamaa Farm (formerly listed as Afri-Can Food basket) (veggies and herbs)
Urban Harvest (plants, seeds, body care, soil amendments)
VQA Wine (Southbrook this week)
Waymac Farms (oyster and shiitake mushrooms)
Ying Ying Soy (tofus, miso)

We’re open from 3 to 7 every Thursday, rain or shine, all year long!