Image credit Jim Felstiner

May Highlights at the Farmers Market

May is the start of the summer season at the Farmers Market!

You’ve been waiting with bated breath, and now, the Farmers Market is finally back outdoors. Even more exciting? We’re so happy to announce that this year is our 10-year anniversary! We could not have done it without you or our amazing farmers and food vendors! We want to know how you want to celebrate our market, so come fill up our Farmers Market engagement chalkboard with your ideas, big or small!  

Sneak Peek into June: Block off your calendars and join us for a special event on June 3, 2017, for a Local Food Week celebration and 10-year anniversary recognition event (don’t worry, we’ll remind you again in June)!

Schedule

May 6 | The Summer Season is Here!

Another reason to celebrate? We are the only Farmers Market that is FeastON certified, meaning we follow a strict minimum of Ontario sourcing! Our amazing community of food vendors truly embody the values of sourcing from local farmers, and our Local Food Court vendors sourced more than 65% of their food from Ontario farmers in 2016. Last year, the FeastON program bought in $17 million dollars to Ontario farmers, with just under $175,000 contributed by the Evergreen Brick Works Farmers Market alone.

Our newest Local Food Court Vendor to join the Saturday Farmers Market is TC’s Tibetan Momo, serving up delicious Tibetan dumplings made from fresh ingredients sourced from our Farmers Market. Some of you may recognize their iconic tent from last year’s Sunday Market. What did this husband and wife duo have to say about the summer Farmers Market? “It’s time for the tent to come back!”

We’ve also got some great new farmers joining our market community. Oakridge’s Finest will be bringing an assortment of pesticide-free fruits, jams and preserves for your year-round fruit cravings. If you’re hankering for some vegetables, we’ve got a new collective from Sutton, Elmgrove Farm, joining us this summer too. 

Another new vendor we are very excited about are the Carne Boys, a trio of Toronto guys with a big dream: premium jerky that is delicious, handmade, nitrate and GMO free. It’s a sure bet that you’ll never want to pick up that gas station jerky again.

Photo courtesy of Carne Boys Facebook.

May 13 | Asparagus

Find some ornithologist friends to celebrate International Migratory Bird Day and then have a group visit to the market. Thousands of migratory birds fly through Toronto, and the Don River Valley Park is right behind the Brick Works, so you can get your early-birding on and fuel up with some fresh fruits and veggies. If you’re looking for something nutrient-rich and in season, grab a few stalks of asparagus!

Did you know that this veggie delicacy comes from the Lily family? Asparagus is only in season from May-June, but you can always pickle them or store them in your freezer for up to a year if you want your asparagus fix outside of its peak season!

If you’re looking for something extra special, try the white asparagus from Cookstown Greens. You can also pick up the tried-and-true varieties from Sosnicki Organic, Marvelous Edibles or Haystrom Farms.

For the best asparagus, you’ll want to look for bright green stalks with tightly closed tips. Stalks should be straight and firm.

Recipe: Prosciutto-Wrapped Asparagus

Serves 4
Season: Spring

Ingredients

  • ½ lb prosciutto
  • 8oz soft cheese (Brie, Camembert or Neufchatel)
  • 1 bunch asparagus

Cooking Method

  1. Preheat oven to 450 degrees
  2. Spread prosciutto slices with cheese and wrap around 2 or 3 asparagus spears.
  3. Arrange on a baking sheet.
  4. Bake for 15 minutes in preheated oven.

May 20 | Radishes

Pickled, raw, cooked, oh my! This versatile veggie comes in many shapes and sizes, from the classic European red to the Asian white daikon. If you’re lucky, you might be able to pick up some Heirloom rainbow radish at Pine River Organic Farm.

The freshest radishes are those sold in bunches with tops attached. Look for a firm, brightly coloured root and healthy leaves.

Waste not, want not: To revive a radish that doesn’t feel as firm, immerse it in ice water for a couple hours before serving!

May 27 | Lake Fish

Did you know that just like your favourite vegetables, fish are seasonal too? Some local fish species in season for May include Yellow Perch, Lake Trout and Rainbow Trout. Visit Jennifer at Fisherfolk and bring a catch home with you!

 “With so much competition to do everything cheaper, there is more and more pressure on fisheries to offload costs in ways that sacrifice the product, people and heritage. It is our hope, that through the quality fish we offer, we can help to keep self-sustaining, proud fisherfolk doing what they love for generations to come.”

When buying fish for food, we recommend only purchasing species that are caught or farmed in a way that ensures the long-term health and stability of the species, as well as the ecosystem they live in.

Lake Fish Varieties:

  • Lake Whitefish, caught by trap net or bottom gillnet in Lake Superior, Lake Huron and Lake Michigan
  • Yellow Perch, caught by gill net found in Lake Erie
  • Lake Trout, caught by gill net and trap net from Lake Superior
  • Rainbow Smelt, caught by mid-water trawl in Lake Erie
  • Walleye (aka Pickerel), caught by gillnet in lake Erie
  • White Perch, trap net of fill net from all Great lakes
  • Rainbow Trout, farm raised in closed land based systems in Ontario
  • Tilapia, farm raise in close land base system in Ontario

Information provided by Ocean Wise

Join us for the Lake Fish Celebration at the Farmers Market and Sunday Market on the weekend of May 27 and 28.

Image courtesy of Fisherfolk

We can't wait for you to join us for our May farmers market as it moves outdoors to its summer home in the Pavilions. And don't forget - our summer hours begin May 6 from 8am to 1pm every Saturday!

Done your farmers market shopping? Come back again on Sunday for our new Sunday Market. Enjoy perusing local, artisanal goods while savouring an organic Caesar from the Sipping Container.