Posted by on Nov 14, 2019

Hello Market Friends:
Depending how you feel about it, we have jumped into winter, or winter has jumped onto us!

Last week John (Ionel) and Irina from Bees Universe had to miss the market because they were racing to get their hives ready for the cold, but Irina took a moment to send photos and a note: “It’s a place with only trees and wild where we have these bees, and with the snow, it’s gorgeous!” We’ll be glad to see them with eggs and honey this time.

Helga Schulze called to say that Bob at Pine River Organic Farm had hoped to dig more of his delicious carrots for us, but nothing is coming out of the ground at the -20 temperatures they have up in Lisle, so they (that’s Bob, Helga and the carrots) are sitting tight til next week.

Unfortunately, Kevin and Sandra from Shared Harvest are under the weather and have to stay home today.

Joining the crew in the garage you’ll find  Sundance Harvest, a recently established urban farm that is rooted in food justice, with ‘hyper-local’ greens grown according to organic methods in their Toronto greenhouse. Their tasty greens (and eventually mushrooms) will be coming to market approximately every other week. Please show Cheyenne a warm Dufferin welcome!

More good news: yes, Blythe is coming! I’m picturing her buried in a drift of Spade & Spoon jam jars and syrup bottles that her fans have been saving to return. She will have lots to tell about the progress (and challenges) on their new home farm.

Heidrun’s Dufferin Park Bakers list for November 14th:
Sourdoughs: caraway-multigrain, potato-rosemary, olive-onion
Artisans: baguette, multigrain, cranberry-walnut, spelt-walnut
Italians: rosemary, multigrain, raisin
and
Rice bread

Plan B is taking a short break from coming, to work on farm chores while there are other growers bringing us lots of produce. Rodrigo will be back before long, and this week Ted Thorpe will pick up some extra items from Plan B. Thanks, team!

Bring along your brand new Loyal Eaters card or get one when you arrive! Stamp collecting begins this week!

Last week’s Market Birthday Cake eaters were very positive about all 3 kinds, but we think Leslie’s Sweet Potato Cake was the favourite. Many people asked for the recipe, so I’ve added it after the vendor list.
See you at the market!
Anne Freeman

This Week’s Vendors:
Ali Harris (rotis, fritters, drinks) (north end)
All Sorts Acre (wool, lamb and sheep dairy) (south end)
Bees Universe (honey, eggs and bee products) (north end)
ChocoSol (chocolate and coffee) (south end)
DeFloured (sweet and savoury gluten-free baking) (north end)
Dufferin Park Bakers (wood-fired oven breads, soups & snacks) (north end)
Forbes Wild Foods (fresh and dried mushrooms, syrup, nuts, etc.) (north end)
Green Florin (nuts, dried fruits and oils from Moldova) (south end)
Kind Organics (sprouts and salad mixes) (north end)
Marvellous Edibles (pork, duck, organic chicken, produce, preserves) (north end)
Monforte Dairy (local cheeses from a variety of milks) (north end)
Sundance Harvest (local greenhouse greens) (south end)
Thorpe’s Organic Produce (veggies) (south end)


Sweet Potato Cake
Dry Ingredients:
2 cups all purpose flour
1 T. baking powder
1 t. baking soda
1 T. cinnamon
1/2 t. ground nutmeg
2/3 t. salt

Wet Ingredients:
1/2 cup unsweetened apple sauce
3/4 cup soy, almond or other milk
3 T. orange juice
2 t. vanilla
1 cup organic sugar
6 T. sunflower oil
250 g grated sweet potato
1 cup hazelnuts or pecans, chopped coarsely
half the zest of an organic orange (if desired)
Glaze:
juice and half the zest of an organic orange
approximately one cup of organic (raw) sugar
Preheat oven to 350 degrees. Lightly oil 2 cake pans.
Whisk dry ingredients in a mixing bowl.
In another bowl, whisk applesauce and milk. Add orange juice, vanilla and sugar, and stir well. Mix in oil, stirring vigorously until well blended.
Add dry to wet in 3 rounds, gently stirring between each until no pockets of dry ingredients remain.
Gently fold in sweet potato, nuts and half the orange zest and stir until just mixed.
Divide batter evenly between pans and smooth top.
Bake 25-35 minutes or until a toothpick inserted in the centre comes out clean. Rotate cakes at about the 20-minute point, but do not otherwise open the oven during baking.
Cool cakes on a rack for about 1 hour, go around edges with a sharp knife and then carefully invert each pan, tapping bottom to release. Cool completely before glazing.
To glaze, mix the orange juice, sugar and zest, boil to reduce a bit and then pour onto cakes. It will thicken and set as it cools.