Reasons for Optimism

Hello Market Friends:

It’s hard not to get discouraged by events these days, but we’ve got some news to help you stay on the sunny side.

The Generosity of Farmers

Last Thursday, Indy Kooner arrived with 11 absolutely heaping bushels of chard. For free. He added a hefty basket of beets to that and instructed us to share it all however we wanted to. Then Ted Thorpe rolled up with crates of extra green and yellow zucchini to sell or donate.

We sold some beets and zucchini, but we also got a chance to spread the love!

The bounty went out to the Parkdale Food Bank, Food not Bombs, the Fire Keepers at Dufferin Grove, two Community Fridges, and the good folks who prepare the Community Dinners at St. Anne’s. Thank you SO much to Indy, Ted and our other farmers for your kindness and generosity!

To make the most of the current abundance of zucchini, try the tasty recipe contributed by market staffer Nerupa Somasale at the bottom of this newsletter!

Gardening Matters
In the July 25th Toronto Star, Lorraine Johnson, one of our local heroes, makes a case for gardening as one of the most positive things we can do for ourselves and for the earth in a climate emergency:

“Nurturing growth — whether on a balcony, in a yard, community garden, park, laneway, boulevard or other public space — is a surefire way to feel better. It’s good for our mental health. We’re participating in something miraculous: life flourishing, making more life.”

She goes on to say, “Gardening with native plants is something positive we can do to ameliorate the effects of climate change: increasing native plant habitat supports biodiversity, and biodiversity is a foundation of resiliency.”
You can read the whole article here:

If you are inspired to learn more, Lorraine is the author of some great books, and co-author of a free, downloadable guide called “A Flower Patch for the Rusty-Patched Bumblebee.”

Of course, supporting organic farming is another positive way to contribute to biodiversity!

As promised, another instalment of photos of great people we have working for the market:

A Trio of our Multi-talented Order Packers: Heidrun (who knows all about sourdough), Leah (who knows all about plant-based eating) and Nerupa (who shares great recipes with us)!

Three people I have to thank: Tristan (for his sweet and constant sense of humour), Matt (for keeping market affairs in order and me sane) and Aidan (for the amazing amount of food he has carried on his spiffy orange bike)

What’s superb on the site this week?

MELONS! How are you going to choose? Sosnicki Organic Produce has Cantaloupes and Kooner Organics has Watermelons!

We’ve got fennel, green and yellow beans, new potatoes, cucumbers, basil and tomatoes aplenty!

Take a look at our fantastic range of delicious ready-made meals to make weeknights a breeze, from Harley’s Lasagne to Magic Oven’s Pulled Jackfruit and Tapioca Toronto’s Quiche with Arctic Char.

And treat yourself to something cool, like All Sorts Acres Chocolate Cheesecake Gelato, Fressy Bessie’s Wild Blueberry-Mango Ice Lollies or Alchemy’s Green Tea-Grapefruit Kombucha!

And if you need an extra boost, drop by the depot and ask Nicole for a cartwheel!

Shine your light, friends; it’s a beautiful thing.

Anne & the Market Crew

Vegan Zucchini Fritters  (makes 11-12 fritters)

These deliciously savoury vegan zucchini fritters are a hearty and healthy addition to any meal this summer season! Any leftover quinoa and leafy greens stuck in your fridge? Put them to use in this nutritious and easy to make recipe that’s versatile to serve as an appetizer at your next bbq or even as an on the go snack.

Ingredients 

2 cups of zucchini, shredded

2 cups of quinoa, cooked and cooled

1/2 cup of onion, finely diced

4 cloves of garlic, minced

2 cups of spinach or other leafy greens, chopped

1/3 cup of chickpea flour

1/2 cup of flour

1/4 cup of water

2 tbsp of olive oil, substitute for avocado or coconut oil

1/4 tsp of salt

1/4 tsp of pepper

1/4 cup of fresh dill, finely chopped

Instructions

If you don’t have any leftover quinoa, cook quinoa and cool to room temperature, yield is 2 cups cooked.

Coarsely shred zucchini using a grater and transfer 2 cups to a clean towel to squeeze out excess moisture.

Heat a large pan over medium heat and add oil and sauté diced onions and minced garlic for 3-4 minutes or until onions are translucent. Add zucchini and sauce for another 2 minutes. Stir in chopped spinach or leafy greens until slightly wilted.

Combine chickpea flour and water into a small bowl and stir until mixture resembles a runny paste.

In a large mixing bowl, combine sautéed vegetables, quinoa, salt, pepper and fresh dill. Add in chickpea mixture and stir. The texture of the batter should be slightly tacky but moldable. Finally, add flour as needed if batter is too wet to handle.

Form into palm-sized, 1/4 inch thick patties and heat a large skillet over medium heat.

Once pan is hot, lightly coat surface with oil and add enough fritters to comfortably fit for flipping. Pan fry until golden brown, about 4 minutes on each side.

Serve hot with a squeeze of lemon, hummus, or your favourite dipping sauce!