November is full of deep, rich flavours: bitter greens, earthy roots, fermented foods, and wild things. Rather than thinking of it as the time harvests wind down, consider it a great month to go boldly forth and try something other than your usual favourites.
Whoever painted a sign saying ‘Beets for Dinner’ to put among the ones listing people’s fears on Night of Dread must not be a market-goer. We can help! Our farmers offer vegetables so delicious they will overcome all previous notions of things that don’t taste good. If there’s something you’ve never cooked or you think you don’t like, I recommend asking farmers, vendors or other customers how they prepare it. I’ve learned a lot that way–so you can ask me, too.
Kyle from Everdale writes: “We’re busy pulling storage crops and getting winter greens established in our tunnels and planning for next season. We just ordered our ginger seed stock for next season too so you only have a short 11 month wait until the next harvest! This week we have lots of greens, leeks, onions, kohlrabi, green peppers, winter squash, cilantro, parsley and all the roots you could possibly hope for.”
Here’s a look at some of what’s inside the Everdale hoophouses:
“This video is of the Everdale crew harvesting our parsnips with a root lifter we borrowed from our neighbour. Looks slow, but saves us countless hours of forking every stubborn parsnip out of the ground.”
Welcome to Sean Lovell of Lovell Springs Trout Farm, who will be joining us with fresh and smoked trout. His fish are grown in spring fed water, fed a healthy diet with none of the stuff you’d rather avoid, Ocean-Wise certified, and they always come to market within 24 hours of harvest. Both his fresh and smoked trout are excellent.
Tis the season to eat mushrooms! Waymac will be back with fresh oyster and shiitake mushrooms, and you can take a walk on the wild side with Forbes amazing selection of forest fungi.
Blythe from Spade & Spoon says she has made lots of her ‘Neep & Leek’ soup. I know someone who’ll be running to market to get an extra jar!
We’ll have plenty of hot food, baking ready to go, a good selection of meats, and literally a ton of gorgeous organic produce. Support your farmers, and eat your veggies!
See you at the market,
Vendors this week:
All Sorts Acre
Dufferin Park Bakers
Everdale Organic Farm
Forbes Wild Foods
Knuckle Down Farm
Liz & Wayne’s Georgian Bay Apples–last day!
Lovell Springs Trout–new!
Mike The Knife Guy
Pine River Organic Farm
Shared Harvest Community Farm
Sosnicki Organic Produce
Spade & Spoon
Thorpe’s Organic Produce
VQA Wines: Reimer Vineyards
Ying Ying Soy Food