The 2021 Forecast

Hello Market Friends:

A year has passed since the market moved operations to the Parish Hall at St. Anne’s Anglican Church. I had to pause for a moment after writing that. What a journey. I’m not going to write a post about what has passed, though. Spring is a time to look forward and we’re due for an update.

In case you haven’t heard, the massive renovation project in the northwest corner of Dufferin Grove has begun. For the market, this means that there is no reasonable option to return to the park this year, even if Covid restrictions eventually ease. The building, the rinks, and the space adjacent to them will all be fenced off, and there will be a great deal of dust and noise, particularly in the early stages of the project.

We are investigating options for a small in-person component to the market at 270 Gladstone  this summer, but we plan to continue offering weekly pickup and delivery of online orders for at least the next year if we can — subject to change, as all plans are these days.

For some of you, this will come as great news, and for others, as a disappointment. Please take a glass half-full attitude to the situation if you can. Some things to remember:

• With the cost and demand for space at such a premium in Toronto, we are incredibly fortunate to have the use of an excellent location a short distance from the park.

• You are helping to keep over 30 of the very best small farms and food businesses in the land afloat through this challenging time.

• Our website makes it easy to access a huge range of products all in one place, and the option to have orders delivered makes the market accessible to many people who would find it difficult or impossible to shop at the market otherwise.

• Although our staff and vendors do make some mistakes, we all care about what we offer you, and do our best to be sure you are well-treated.

• If you consider the complexity of getting the right quantities of hundreds of products from market farms and kitchens into and out of our depot quickly and safely, hey, it’s a minor miracle that we pull it off each week!

So please stick with us, and let’s look forward to a great season of local organic eating ahead!

News from the farms:

Those adorable fluff balls up top will grow up to be “Holly’s Hens”. She loves her chickens and takes pride in their excellent diet. A limited supply of the resulting delicious eggs is available on the Nature’s Way page.

Last week we told you about Bees Universe’s hives. Then Christine from COSC sent this photo and note: “Our fine feathered friend has found an easy meal of bees and honey. Far cry from a bear attack but a woodpecker can do a lot of damage by pecking out the hive entrance and exposing the colony to the winter elements.”

Go wild on greens this week from Marvellous Edibles! They’ve got loads of spinach, baby salad leaves, flowering choy sum, baby mustard, mizuna, as well as Jerusalem Artichokes and the first Hakurei turnips.

If the word ‘turnip’ makes you think of something you hated as a kid, think again! These are juicy, crunchy Japanese salad turnips, so fresh and delicious you can crunch your way through a whole bunch raw, and you can cook the greens, too!

Plan B gets in on the fresh action with the first of their green garlic, baby kale, spinach and Thyme de Provence. Come and get it!

First Fish is back with fillets and smoked fish, wild-caught by First Nations fishers.

Monforte has lots of cheeses to choose from this week.

I just discovered how to make the most delicious Halloumi Fritters, and I want to share this easy, flexible and super-tasty market recipe for brunch, lunch, snacktime or supper!

Halloumi Vegetable Fritters

First, grate a medium zucchini and a large carrot, and put them in a colander lined with a clean tea towel to absorb some of the moisture for a few minutes.

Grate a good-sized round of Halloumi into a large mixing bowl, add a handful of corn kernels (optional) and the grated vegetables.

Chop and add 2 green onions or shallots, and chives, parsley, or other fresh herbs if you have some. Mix all well.

Add 2 lightly beaten eggs and a generous handful of flour (or a bit more if the mixture is not sticking), half a teaspoon of salt, and a couple of shakes of your favourite spice, such as smoked paprika, harissa, and or black pepper.

Heat a few tablespoons of grapeseed, sunflower or olive oil in a large, heavy pan. When the pan is well-heated, scoop spoonfuls of the halloumi mixture onto the pan and press down with a fork.

Fry until well-browned on both sides.

Place on a plate covered in paper towels to absorb any excess oil. Serve warm, with any of: aioli, chutney, sour cream or hot sauce. Best eaten immediately, but they can also be reheated in the oven.

And thank YOU for reading!

Anne & the Market Crew

P.S. You’re invited: