On this longest summer day, the market will still last just four hours, but what a fine four hours it will be. Come early and stay late so you won’t miss a thing:
From Sosnicki Organic Produce:”Strawberries! Peas! Zucchini! Kale! Lettuce! An abundant June here on farm. Very busy with harvest and planting all our fall and storage crops! And ducking storms! Toshimi and her daughter Koharu came over this past weekend and despite the heat the girls had fun harvesting together. See everyone soon,” Jessie, Ben and crew.
Pine River Organic Farm has a new team of helpers bringing asparagus and lots of other fresh produce.
Fans expressed their delight at Kevin Hamilton‘s appearance last week by stripping Shared Harvest‘s tables bare! He’ll be back with more lovely veggies.
Everdale returns with this excellent list: “arugula, asparagus, basil, BUNCHED CARROTS, chard, chives, English cucumber, bronze fennel, rapini, garlic scapes, kale bunches, kohlrabi, head lettuce, lemon balm, mint, green onions, parsley, parsnip, red radish, easter egg radish, d’Avignon radish, rhubarb, salad mix, specialty greens, salsify, spinach, white salad turnips, and purple salad turnips.”
Celebrate the Solstice with a visit to The Art Hive! Look for the tent with colourful flags around it the third Thursday of each month from now through September. The Art Hive is a space to explore creativity in a free and welcoming environment, offered by a local volunteer collective.
There will be lots of music, many other good things to eat, and lots to catch up on with neighbours and vendors.
See you at the market!
P.S. Here is a classic recipe featuring Marvellous Edibles chicken and oyster or lion’s mane mushrooms from Waymac, or morels from Forbes Wild Foods. You can find it on our Recipe page, too.
Chicken with Mushrooms, Cream and Wine
two packages of chicken parts (wings or drumsticks are perfect)
about the same volume of mushrooms, cut into bite-sized pieces
two shallots or half an onion, chopped
half a cup of white wine
3/4 cup of table cream
salt and pepper
Season and brown the chicken and onion in olive oil until nicely coloured and almost cooked through. Set aside. In the same pan, sauté the mushrooms until they begin to give off liquid. Add the wine and deglaze the pan, then return the chicken pieces and continue cooking until they are done, and the liquid is reduced, which should take just a few minutes. Add the cream, stir well and warm but avoid boiling. Check seasoning and serve with noodles or boiled potatoes and market vegetables.
Vendors this week:
Bees Universe: honey, bee products, eggs
ChocoSol: chocolate and chocolate beverages, coffee
Country Meadows: olives, oil, eggs, cheese
Culture City: fermented condiments & preserves, tempeh
DeFloured: savoury and sweet gluten-free baking
Dufferin Park Bakers: wood-fired oven breads, salads, snacks
Earth & City: salads, snacks and beverages
Everdale Organic Farm: certified organic produce
Flaxy (visiting vendor): Canadian organic flax products
Forbes Wild Foods: wild mushrooms, maple syrup & more
Fressy Bessie: organic popsicles with no added sweeteners
GreenFlorin: Moldovan nuts, oils, and dried fruits
Island Oysters: fresh-shucked Canadian oysters
Kind Organics: sprouts, salad mixes, teas, microgreens
Marvellous Edibles: pastured meats, organic veg. & more
Monforte Dairy: cheeses from many milks
Pine River Organic Farm: asparagus and other produce
Plan B: local and imported organic produce
Robinson Bread: sourdough baking from fresh local grains
Shared Harvest Community Farm: fresh organic produce
Sosnicki Organic Produce: certified organic veggies, strawberries
Spade & Spoon: rhubarb, preserves, maple syrup
Stas Variety: french fries, grilled pastured meats
Tapioca Toronto: Brazilian style gluten-free crepes with market fillings
TC’s Tibetan Momos: vegetarian and meat dumplings
Ted Thorpe: veggies and greens
Urban Harvest: seeds, garden amendments, plants
VQA Wine: Frogpond Farm
Don’t forget your ‘Market Kit’ of bags, containers and cutlery to help reduce reliance on plastic.