Fruits + Veggies
Meat + Dairy
Preserves + Specialty Foods
Baking + Prepared FoodHave you noticed when you come to the market, that orange is not just plain, old orange and green is not plain, old green? Feast your eyes, not just your appetite, on the wonderful colours of Fall vegetables. Each is so different from the other!
Want to hear a few farmer’s favourite green and orange vegetable picks?
Wolf from Everdale loves black futsu squash, which is really mainly orange. This is a rare Japanese heirloom mini pumpkin which has a purple orange rind and bright orange flesh and is deliciously sweet and creamy. As for greens, Wolf’s favourite is “napa cabbage because it has the flavourful charm of a green cabbage but with more tender leaves, which lend versatility to culinary adventures.”
Kevin from Shared Harvest loves orange peppers because they are full of vitamin C and taste sweet, crunchy and delicious. As for greens, his favourite is red pac choi, which is really green with some red in it. It is full of anthocyanin, which kills free radicals. Ask Kevin if you want to know more.
Sandra from Kind Organics first choice is carrots because they are sweet, fresh and you can steam, juice or eat them raw. In the green department, sunflower sprouts are the most nutrient dense of all the greens. They are nutty and high in protein.
Jens from Marvellous Edibles loves kobucha squash because it is festive, seasonal and sweet. “Just cut it in half, take the seeds out, turn upside down on a baking sheet, bake until it’s soft, scoop out the flesh, mash and add some maple syrup!” He says, “Spinach is the best green because it tastes good!”
Here is some more good news from our indomitable farmers:
Jenny from Knuckle Down Farm says: “we’ll be bringing some lovely Napa Cabbage to market this week! There will also be lots of onions, baby leeks, tender Winterbor Kale, and maybe the last of the sweet sweet carrots. We’ll have some Watermelon Radishes, Rutabaga, Radicchio and maybe some miniature cabbages too. Next week we’ll be absent, but will be back with the last of the harvest the week after that. See you at the market!”
From the Sosnicki’s: Jessie Sonicki writes that Ben will be away on Thursday because there’s a big push on to mass harvest all the cabbages, etc. and to plant rye. Their men are leaving on November 1st and a lot has to get done. She is beginning to make perogies in early November and will be ready to share them at the market by the end of November. Good news!
Tomorrow will be Chocosol ‘s last day offering tortillas.
See you on the rink!
— Ellen Manney for Anne Freeman
This week’s vendors:
All Sorts Acre: lamb, wool, shepherd’s pies, sheep milk ice cream
Baha’s Food: samosas, hot sauce and biscuits
Bees Universe: honey, eggs, bee products
Chocosol: chocolate, coffee, tamales, drinks
Country Meadows: cheese, eggs, olives, oil
Culture City: fermented foods, condiments
DeFloured: gluten-free baking
Dufferin Park Bakers: wood-fired oven breads & pizzas, salads, snacks
Everdale: fresh organic produce
Forbes Wild Foods: blueberries, mushrooms & other wild foods
Kind Organics: sprouts, salad mixes, teas
Knuckle Down Farm: fresh organic vegetables
Marvellous Edibles: pastured poultry, meats, organic vegetables
Monforte Dairy: cheeses of many kinds
Plan B: fresh organic produce
Robinson Bread: local grain sourdough baking (every other week)
Shared Harvest: fresh organic vegetables, herbs
Spade & Spoon: pickles, jams, maple syrup
Stas: French fries, grilled grass-fed & organic meat
Ted Thorpe: fresh produce
Urban Harvest: body care, seeds
Waymac: oyster & shiitake mushrooms
Windswept Cider: Ontario (hard) cider and Mac apples