To-Do Lists and To-Eat Lists

To-Do Lists and To-Eat Lists

Hello Market Friends,
Before we get to the details about vendors and food that you’re looking forward to, I’d like to mention a topic usually saved for the end of the newsletter. All through the outdoor season we’ve been trying to reduce the waste produced at the market and our reliance on single use plastic, especially bags. Call it a small and symbolic attempt if you will, but it’s surprisingly difficult to make progress even in our thoughtful community of shoppers. Some say the vendors shouldn’t provide plastic bags at all, but they can’t afford to chase away customers. We cheer on those who offer bring-your-own-cup deals and other incentives, but all efforts come back to you, dear readers. Please pitch in:

  • Bring along what you need in the way of containers, and a spare bag or two to give to a stranger new to the market or a friend who forgot theirs
  • Take, or even better, add clean used shopping bags (paper, cloth or plastic) from/to our depot at the market info-table
  • Check the signs above or on waste containers before you toss something; mixed-up waste all ends up in landfill, instead of being recycled or composted

Thanks, and on to the news!

We had a great kickoff to the rink-market season last week, with many a happy corn-eater thanks to the Sosnickis. This week, the weather has shifted and farmers are rushing to finish essential tasks before freeze-up.  From Jessie: “We are not coming unfortunately.  The weather has not been cooperating and Ben is a bit upset he hasn’t been able to cover crop with the fall rye on 2 fields yet. ….I HATE cancelling markets, but it can’t be avoided. Sorry to disappoint. I’ll make up for it by sending perogies AND cabbage rolls next week with the veggies. I’m in the kitchen today roasting away :))”

Bob Felhazi from Pine River called to say he can’t come either, because snow is coming his way and he has to get his potatoes in.

Take heart, though, the other growers will be bringing delicious piles of produce! For example:

The big haul from Marvellous Edibles: “Sieglinde, Red Thumb and Adriondack potatoes, curly, dinosour and baby kale, mesclun mix, mild mustard mix, red radishes, watermelon and black Spanish radishes, turnips, cauliflower, broccoli, white cabbage, red cabbage, spitz kraut (pointy white cabbage) leaf celery, root celery, multi coloured carrots, red and golden beets, leeks, herbs, Tongue of Fire shelling beans, butternut, Kuri, Pink Banana, kabocha, Speckled Hound, Delicata, Carnival squashes, some tomatoes, peppers, even cucumbers. And lovely apples!
In addition we will have fresh duck and duck pieces. And fresh Heritage chicken.”
Plan B news: “We will be arriving with fresh apples  from Tansy Farm  this week, and a special treat from the Bousfields of fresh Apple Cider!!!  Pressed fresh Wednesday and bottled Thursday morning for us.  From the farm we have  beautiful kohlrabi, watermelon, black and daikon radish, rapini, collards, kale, and bok choy to make your Mama proud:)   As well as the almost last of our cherry tomatoes, tomatillos, hot peppers, rosemary, maybe cilantro n dill n mint…  Gotta see how the harvest rolls in yet.”

“Sadly Knuckle Down Farm will only be at market for two more weeks, where did summer go? We will be bringing lots of garlic, squash and some potatoes so you can stock up on wintry weather staples. We will also have lots of baby daikon with beautiful greens attached. If you have never tried them before, don’t throw them away, they make a delicious and nutritious side dish sauteed with a little garlic, soy sauce, mirin and sesame oil!” Jenny Cook

Jenn from Everdale writes: “Here is our list for Thursday… We are done on ginger and turmeric.  Still have lots of squash and starting to feature “Stir Fry Zone” on our table with lots of delicious Asian Greens! Photo attached below of the set up from last week; it’s what’s for dinner! We won’t have a ton of salad greens, but we’ve got lots of Spinach/Arugula/Spicy Mustard Mix, and we will also have:  beets, bok choi, broccoli, nappa cabbage, carrots, chard, cilantro, collards, gai lan, garlic, kale(red/green/black), kohlrabi, leeks, onions,  parsley, parsnip, peppers, radicchio, radish,  and winter squash (acorn, butternut, delicata, pie, spaghetti).”

to do lists and to eat lists

A suggestion from Jutta Mason: “It’s supposed to go to -3 tonight and most flowers in the park will probably freeze since it’s open and windy….Market news readers may want to go and cut the self-seeding sunflowers that are growing against the rink fence, to prolong their life slightly and grace their tables.”
sunflowersOct167 2018A
Looks like the sun will be out, so put on your woolies and show off some great Canadian style along with your smile!
See you at the market!
Anne Freeman

This week’s Vendors List:

Ali Harris: rotis, fritters, sandwiches, drinks
All Sorts Acres: lamb, sheep dairy, wool (may be absent)
Bees Universehoney, bee products, eggs
ChocoSol: chocolate and chocolate beverages, coffee
Country Meadows: olives, oil, eggs, cheese
Culture Cityfermented condiments and preserves, tempeh
DeFlouredsavoury and sweet gluten-free baking
Dufferin Park Bakers: wood-fired oven breads, salads, snacks
Everdalefresh organic produce
First Fish: frozen and smoked wild Arctic char
Forbes Wild Foods: wild mushrooms, maple syrup & more
Frogpond Farm: local organic VQA wines
Green Florin: Moldovan nuts, oils, and dried fruits
Island Oysters: fresh-shucked oysters and seafood dishes
Kind Organics: sprouts, salad mixes, teas, microgreens
Knuckle Down Farm: organic veggies
Marvellous Edibles: pastured  poultry, organic veg. & more
Monforte Dairy: cheeses from many milks
Plan B:local and imported organic produce
Shared Harvest Community Farm: fresh organic produce
Spade & Spoon: preserves, maple syrup
Sweet Seduction: pies and other baking
Tapioca Toronto: Brazilian-style gluten-free crepes with market fillings
Ted Thorpe: veggies and greens

We’ll be open from 3 to 7 on the rink (east side of the park building) in the northwest corner of Dufferin Grove Park.