I am still getting used to planning for the week & ensuring I am getting my fair share of local veggies in all my meals while the market is still in action. My saviour this past week was a spicy asian noodle salad — packed with colourful peppers, grated carrots, fresh herbs & peanuts (all but the peanuts & noodles came from the market).
This week at the market the Riverdale Farm Stewardship Group & Cabbagetown Market are co-hosting make your own local harvest pizzas at the farms wood fire pizza oven! We are excited to showcase vendors local produce & Molly B’s will be providing the gluten free crusts. Join us from 5PM.
You’ve got packed lunch options! P & H is having a zucchini fest — zucchini’s, zucchini bread, scones, quiche, loaves, cakes, cookies & bars. Stop by their table as you enter the market! Local Gest is featuring their all natural sweet potato doggie treats. Molly B’s has great gluten free brownie & blondie bites and ginger snaps & butter cookies for your lunches. In preparation for Thanksgiving, pre-order your pie at Madeleines table.
Organic Vibes has carrots for all your fall needs. Feast of Fields is bringing organic apples and grapes from their bountiful harvests. Jim Hayward of Haystrom Farm has plenty of pumpkins, cantaloupe & watermelons.
Southbrook Vineyards from Niagara-on-the-Lake is back at the Cabbagetown Market. They offer biodynamic and demeter certified wine varieties from their beautiful vineyard.
We want to extend a warm market welcome to our newest bi-weekly vendor, Chef’s Daughter Baby Food, food by dad and Chef David Chrystian (opening chef to The Drake & a finalist on Top Chef Canada). They curate a line of baby foods, using the best possible seasonal produce, nutrient dense oils and fat, organic meats and sustainably caught fish.
Back from the old market days, Winnie the Mountain Dulcimer Lady will be gracing us this week.
Wondering what to do with all the melons?! Make yourself a Watermelon Agua Fresca, sit back & enjoy the lovely, cool evenings.
Watermelon Agua Fresca
4 cups cubed seedless watermelon, cantaloupe, or honeydew melon
1/4 cup sugar
2 cups cold water
Process watermelon, cantaloupe, or honeydew melon and sugar in a blender until smooth, stopping to scrape down sides as needed. Pour mixture through a fine wire-mesh strainer into a pitcher, discarding solids. Stir in 2 cups cold water. Cover and chill until ready to serve. Serve over ice.