One day, everything looks like tea made from old tea bags, except for the odd crocus, so small you think it’s just a speck of lint in your eye. Next thing you know, there’s a little bit of green on the grass, the pussy willows are fat, and the goldfinches have dropped their modest winter feathers and returned to showoff yellow.
Behind the scenes at the market, we’re busy getting ready to show off, too! Along with all the top-quality local food our faithful farmers will be bringing, we will have the most varied selection ever of prepared foods to enjoy in the park or take home this year. Can’t give away all the surprises yet, but it’s going to be a fun outdoor season.
Here’s a glowing review of one of our all-star team of vendors, DeFloured. Way to go, Krista and Chris!
Plan B’s fresh bunches of green onions, rosemary and mint are a must this week, and here’s news from Knuckle Down Farm:
“Thanks to everyone who was there to welcome us back last week for a rainy return to Market! We are hoping for sunnier skies, but rain or shine we will be there with gargantuan Spinach, colourful Peacock Mix, Spring Onions and more. Remember to bring bags or containers for our bulk greens. ” Jenny (That’s the well-named Peacock Mix Jenny’s harvesting.)
If you want to get in on the growing, Urban Harvest has all the know-how you need about what to plant now.
I know I’m not the only one looking forward to a good catchup with Blythe while perusing Spade & Spoon’s array of jams, maple butter, caesar mix, and chutneys.
Planning your shopping list? We’ll have lots of salad mixes and sprouts, condiments, honey and maple syrup, olives and oil, fresh and dried mushrooms, chocolate rabbits and bars, park breads, fritters and rotis, and much more.
At about 5 o’clock we’ll be drawing names to see which Loyal Eaters get rewarded with bags full of goodies from the vendors.
Round up a pile of onion skins if you like reddish eggs, or red cabbage if you like blue. You can also experiment with coloured tissue paper. Find an old pair of stockings, and gather interesting bits of ferns, feathers, cedar sprigs, flowers and so on. Starting with about 6 cups of cold water per pot, simmer the onion skins or cabbage leaves (in separate pots) for about half an hour and let cool. Cook the eggs in a pan of plain water until hard boiled (about 12 minutes). Run them under cold water, and dip them in white vinegar. Press some of the leaves or flowers onto each egg, wrap tightly in a piece of stocking, and tie the stocking in place with string. Put the eggs into large jars and pour the dyes in, put the jars in the fridge and leave the eggs to soak until they’re nicely coloured. If you want to use tissue paper to get other colours, press it around the eggs and secure it with strong thread, then dampen the bundles and leave for a while. Unwrap the eggs gently and let them dry, then rub a little oil onto them if you want them to shine. Some will turn out better than others. (Eat those first.)
Have a lovely long weekend, everyone.
See you at the market!
Here is the Vendor List for This Week:
Forbes Wild Foods
Knuckle Down Farm
Spade & Spoon