Posted by on Nov 2, 2017

CHANGE OF PLANS for today! We’re moving the market in and around the rinkhouse so you can shop in comfort! If you’ve never visited the winter market, the rinkhouse is the building in he middle of it all. It’s where the kitchens, washrooms and ATM are.

Do you ever wonder what goes into prepping the beautiful vegetables offered for sale on market tables? Have a look at this picture of Everdale‘s root washer in action. Bet you didn’t know washing vegetables could look so cool! Wolf Chrapko explains,  “The wooden barrel rotates very slowly while spraying water.  As the roots tumble through, the operator ensures that the speed of rotation and water pressure are just right so that all the veggies emerge spotless!”

Here is this week’s impressive list of what Wolf and helpers are bringing to market: Jerusalem artichoke, arugula, red beets, rainbow beets, broccoli, green cabbage, napa cabbage, orange carrots, purple carrots, cauliflower, celeriac, chard, cilantro, collards, gai lan (chinese broccoli), black kale, green kale, purple kale, kohlrabi, leeks, green onion, red storage onion, yellow storage onion, shallots, parsnip, parsley root, red radish, salad mix, spinach, storage turnips, hakurei turnips, buttercup winter squash, butternut winter squash, delicata winter squash, pie pumpkins.

Ellen Manney wrote about orange and green favourites last week, but she also sent this photo of plentiful purple foods which looked too good to ignore. I’ve always liked the ‘eat the rainbow’ motto for health, as it’s so easy and fun to remember. Can anybody tell me what purple signifies nutritionally? All I know is that some of these eggplants and cabbages will definitely be on the menu at our house!

photo by Ellen Manney

Ben Sosnicki has decided there’s just too much to do on the farm, so he won’t be coming to market. Jessie, however, thinks there’s time to fit in even more work, so this week she’s headed to the church hall kitchens with her amazing crew of local ladies, to whip up some pre-holiday batches of perogies and cabbage rolls. Keep your eyes on the weekly news for ordering instructions and pickup dates, coming soon!

Waymac has to shift their mushroom production to warmer digs now, and will be short of supply this week. They’ll return next time.

We’ll also be missing Knuckle Down Farm, but Pine River Organic Farm will be back.

Spade & Spoon has a big batch of Caesar Mix plus all their delicious preserves.

Jennifer and Tim of All Sorts Acre take great pride in the care they provide for their sheep, and their approach to ‘whole animal farming’. Fresh sheep’s milk, shepherd’s pies, and felted animals are among the diverse products you’ll find on their tables.

photo by Ellen Manney

Stock up on olives, oil and cheeses before Angelos leaves for Greece! He’ll be at the market this week and next, and then off on his annual trip to help his brother harvest olives on their family farm for several weeks.

TC’s Tibetan Momos will have both vegetarian and meat options, Ali Harris will be back in action, and the Dufferin Park Bakers will have focaccia pizzas, soups, and salads as well as sourdough breads.

Don’t let a few showers keep you from eating local and healthy this week! Your favourite farmers and vendors will be smiling inside and out.
Come on over to the park for the best food in town! 
Anne Freeman

Vendors this week:
Ali Harris

All Sorts Acre
Bees Universe
Chocosol
Country Meadows
Culture City
DeFloured
Dufferin Park Bakers
Everdale
Forbes Wild Foods
Kind Organics
Marvellous Edibles
Monforte Dairy
Pine River
Plan B
Shared Harvest
Spade & Spoon

TC’s Tibetan Momos

Ted Thorpe
Urban Harvest