Archive for July, 2012

A New Farmer’s Market is happening on Yonge St

July 25, 2012

There’s an awesome new farmer’s market, hosted by a couple of amazing farmers, outside of ING DIRECT at 221 Yonge. ¬†From 3-6 on Thursday, you can pick up amazing, well loved local produce, bacon, eggs, and other meats…read below for more and come say hi!

I just got off the phone with a soaking wet Zak. He’s been washing beets on the farm, and it’s a wet job that lets you cool down, though you also get very muddy…

At market this week, Zak will be bringing the jewel toned gold, yellow and purple beets that stop people in their tracks, and filling a request for some Collard Greens*, which of course go very well with bacon from Wendy’s farm. Just saying.

The full list looks something like this:
Field and Vine Tomatoes
Cauliflower and Broccoli
Rutabaga (being dug up as I write)
Collards
Eggplant
Peppers
Sweet Potatoes
Russian Blue Fingerling Potatoes
White and Red Potatoes
White and Red Fingerling Potatoes
Beans
Kohlrabi
Zucchini
Cucumber
Carrots
Kale
Garlic
Celery
Romaine
Red Leaf Lettuce
A Little Corn

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I just got off the phone with a soaking wet Zak. He’s been washing beets on the farm, and it’s a wet job that lets you cool down, though you also get very muddy…
At market this week, Zak will be bringing the jewel toned gold, yellow and purple beets that stop people in their tracks, and filling a request for some Collard Greens*, which of course go very well with bacon from Wendy’s farm. Just saying.

The full list looks something like this:
Field and Vine Tomatoes
Cauliflower and Broccoli
Rutabaga (being dug up as I write)
Collards
Eggplant
Peppers
Sweet Potatoes
Russian Blue Fingerling Potatoes
White and Red Potatoes
White and Red Fingerling Potatoes
Beans
Kohlrabi
Zucchini
Cucumber
Carrots
Kale
Garlic
Celery
Romaine
Red Leaf Lettuce
A Little Corn

Prices on the vegetables vary with amounts for sale from $1 to $5. The meats are precooked or easy to cook, and are mostly $6 and under, again depending on amounts.

Zak also has a small number of Bizjak’s Ontario Apples and a small selection of pasture raised meats from Green Gate Farm. http://greengatefarms.wix.com/home. Wendy from Green Gate will be sending some bacon to go with the Collards as well as her meat loaf, some cabbage rolls, pepperettes, pork sausages, and a few chicken pies and shepherd’s pies. Quantities are limited, first come first served.

*The traditional way to cook collard greens is to chop them and boil or simmer slowly with a piece of salt pork or ham hock for a long time (this tempers their tough texture and smooths out their bitter flavor) until they are very soft. Typically, greens are served with freshly baked corn bread to dip into the pot-likker. Pot likker is the highly concentrated, vitamin-filled broth that results from the long boil of the greens. It is, in other words, the “liquor” left in the pot.It is said by southern grandmothers that “Pot likker will cure what ails you and if nothing ailing you, it will give you a good cleaning out.” – http://whatscookingamerica.net/Vegetables/CollardGreens.htm

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