Posted by on Sep 8, 2016

I had the good fortune to spend an afternoon at Marvellous Edibles Farm last weekend. It’s a beautiful and busy place, from the front yard full of geese mowing the grass, through an experimental orchard with everything from pawpaws to hazelnut trees, on to fields with a rainbow of vegetables, pastures where pigs, ducks, chickens and cows graze, past beehives, rows of grapevines, and back to the greenhouses, root cellar, and bakeoven. 

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a glimpse of the house through the grapevines

 

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Jens visiting the cows

The curiosity, learning and hard work that have gone into the farm are evident everywhere you look. Well-managed diversity makes farms stronger from both an environmental and a business perspective, and Ayse and Jens have a truly remarkable amount on the go. Ayse says lists– for everything and everybody– are essential, and that’s one of her jobs.

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one of many bookshelves at Marvellous Edibles

Back in my kitchen, I need lists just to keep up with preserving a bit of the season’s bounty. The process is much more chaotic than anything I saw on the farm, but so far the results are delicious, and a stash of summer flavours will get us through the depths of winter.

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The quantity and quality of tomatoes, eggplants and many other kinds of produce at the market are fantastic right now, so make your list, too!

A happy report from Sosnicki Organic Produce: “It’s a week filled with Sweet Corn; lots of sweet Red Peppers, like Bells, Pimentos and Shepherds; Romas galore; Beefsteak and some Heirloom and Cherry toms too! Cabbages, Kale and fresh dug Potatoes as well. We continue to irrigate, cultivate, hoe and maintain fall crops like the Cauliflower that looks great so far. Enjoy the crops! September is Pepper Month over here!” Jess, Ben & crew

Many of you are missing the Akiwenzies. Here’s an update on where you can find their fish:

  1. At St. Lawrence North, Saturday mornings, under the big white tent. Look for a colourful fish windsock, near honey and maple syrup.
  2. At the West End Food Coop in Parkdale, there will be fish sometimes.
  3. Andrew and Natasha have decided to attend Wychwood Barns as well on Saturdays, since they can combine it with the drive to St. Lawrence.

Jennifer Osborn of All Sorts Acres will be coming every week now, with fibre, lamb, duck eggs and sheep’s milk ice cream.

Visiting this week: Huron Sun Sunflower Oil. If you didn’t get some of this superb, cold-pressed local oil last time, be sure to try it. It’s wonderful for cooking and salads, too.

If we’re lucky, Shared Harvest Community Farm will bring more of their (legendary) San Marzano tomatoes, ready to turn into classic sauces.

Waymac Mushrooms is taking a week off to welcome a new baby…details to be announced soon!

We hope to see Debbie Wiecha from Niagara Lavender one last time, with nectarines and maybe a few other things. She’ll just have a small load, so her stay is likely to be brief.

Heidrun is baking gluten-free bread again for the Dufferin Grove Bakers table, along with many traditional favourites.

A reminder to all that we appreciate your feedback, and the vendors welcome your questions. We’re in this together!

See you at the market,
Anne Freeman

Vendors this week:

Ali Harris
All Sorts Acres
Bees Universe
Chocosol
Country Meadows
Culture City
DeFloured
Dufferin Park Bakers
Earth & City
Everdale Organic Farm
Evelyn’s Crackers
Floralora Flowers
Forbes Wild Foods
Fressy Bessie Ice Pops
Huron Sun Sunflower Oil
JK Fries

Kind Organics
Knuckle Down Farm
Marvellous Edibles
Mike the Knife Guy
Niagara Lavender
Pine River Organic Farm
Plan B
Shared Harvest Community Farm
Sosnicki Organic Produce
Spade & Spoon
Tapioca Gourmet
Thorpe’s Organic Produce
Ujamaa Farm
Urban Harvest
VQA Wines: Southbrook
Ying Ying Soy Food

Please bring along containers and bags to help reduce waste. Free, lightly used bags are available at the info. table.

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