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August Highlights at the Farmers Market

Join us at this month's Saturday Farmers Market for tasty and colourful summer produce.

Top image caption: Image credit Len Dobrucki

Published on July 26, 2017

It might have felt like we had more rainy days than sunny days this summer, but a little rain is no match for our Pavilions! Summer is not over yet, and with lots of great food, we are going to make the most of it.

Barbeque season is in full force, so don’t forget to pop some delicious and nutritious veggies on the grill once in awhile. If you’re looking to try something new at your next backyard shindig, pick up some wild blueberries at Wild Blueberry Weekend on August 19 & 20! We hear that blueberry barbeque sauce is simply divine; why not try your hand at making some?  

Weekly Themes

Saturday, August 5 | Currants

Currants were first domesticated in Scandinavia in 1600 and come in three colours: red, black and white. Fresh berries have a tasty tartness and taste great in a fruit salad or as a foil for strongly flavoured meats. If you have a sweet tooth, fresh white currant is your best bet, but if you want to try your hand at a wider range of cooking options then black currants are the way to go.

Ripe currants should be firm, bright in colour and shiny. Like other berries, try not to wash them before storage. They will last much longer if you do not introduce extra moisture.

If you plan to store them frozen, freeze them flat on a tray and then transfer to an airtight container. They can be frozen for up to 6 months. If you fancy trying to dry them, you can pop them in a dehydrator for a raisin-like delight.

Stop by the market and say “Hi” to Mimi at Bizjak Farms for a basket or two!

Bonus Video

Take a look at our pollinators hard at work on the Joyfully Organic FarmVideo: Pollinators + Our Farm Ecosystem from Joyfully on Vimeo.

Music at the Market!

Our market is blessed to have a robust community of buskers join us weekly, enhancing the market experience. We truly appreciate your contributions as our musicians fill the Pavilions with their melodies!

Performing this week is Ethan Logie, our master violinist!

Ethan Logie has been playing the violin since he was 8 years old. When given the choice at to between the piano, guitar, or violin, without hesitation he chose the violin. Living in Calgary at the time, he found the most incredible teacher who inspired him to attend music venues and to play in public. Ethan would busk at Farmers Markets and at the CTrain stops during The Calgary Stampede. He eventually auditioned and joined a youth fiddle group called The Bow Valley Fiddlers and fell in love with both fiddle music and performing. He hopes to save up for an electric violin and experiment with “looping,” a great new teenage challenge. He has always said he starts out busking a little bit nervous, but always leaves bursting with stories of children dancing, and his elders’ music stories and encouragement. 

Saturday, August 12 | Broccoli

This super veggies falls in the cabbage family and is related to kale, cauliflower, and Brussels sprouts. Broccoli is low in calories and high in fibre, vitamin C, vitamin K, iron and potassium. In Ontario, 70% of the broccoli grown is of the Paragon variety. On average, this variety takes 75 days to be harvest-ready when grown from cuttings and close to 150 days when grown from seeds. 

What to look for: If you’re eating the crowns, make sure buds are green and tight. If they’re showing yellow, the broccoli will have a mealy texture.

How to store it: Broccoli can be stored in the refrigerator for up to a week. If you need to store it for longer, blanche it and pop it in the freezer for up to 3 months. To learn more about storing broccoli, visit this website.

The best way to prepare broccoli for maximum health benefits is through a gentle steam. This maintains the greatest proportion of Vitamin C, soluble proteins and sugars. It also facilitates bile acid binding capacity, which has been linked to lower cancer and heart disease risk. If you’re looking to spice things up a bit, try making the recipe below. It features a sneak peak to another featured ingredient this month... carrots!

Vendors:

  • Cookstown Greens: Pick up some baby brocoletti (you can eat the leaves). You can also stop by Cookstown Greens Farm for a farm tour on Sunday, August 13, and meet the Ffrench family: Vicky, Mike, Cat and Caroline! Don’t forget to register online in advance. 
  • Joyfully Organic: No synthetic fertilizers or pesticides on this Stouffville farm!
  • Sosnicki Organics: Certified organic broccoli grown in Norfolk County

Music at the Market!

Our market is blessed to have a robust community of buskers join us weekly, enhancing the market experience. We truly appreciate your contributions as our musicians fill the Pavilions with their melodies!

Performing this week are the Hobo Soles.

Recipe: Roasted Carrots and Broccoli with an Asian Twist

Serves 4
Season: Summer/Fall

Ingredients

  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon brown sugar, packed
  • 2 teaspoons sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon Sriracha, or more, to taste
  • 16 ounces baby peeled carrots
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 16 ounces broccoli florets
  • 2 teaspoons sesame seeds

Directions

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar and Sriracha; set aside.
  3. Place carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic.
  4. Place into oven and bake for 20-25 minutes, or until tender. Stir in broccoli during the last 7-10 minutes of cooking time.
  5. Stir in soy sauce mixture and gently toss to combine.
  6. Serve immediately, garnished with sesame seeds, if desired.

Recipe by Chungah Rhee of damndelicious.net

Saturday, August 19 | Wild Blueberries

Are you WILD about wild blueberries? August is the perfect time to celebrate this delicious super berry indigenous to North America. Taste and learn about the health benefits that wild blueberries have to offer at Wild Blueberry Weekend on August 19 & 20. See more details on our Wild Blueberry Weekend event page.


Image credit Robert Greatrix

Music at the Market!

Our market is blessed to have a robust community of buskers join us weekly, enhancing the market experience. We truly appreciate your contributions as our musicians fill the Pavilions with their melodies!

Performing this week is McKinley Leonard-Scott.

Saturday, August 26 | Carrots

If you’re wondering where most Ontario carrots are grown, look no further than Bradford! Located just north of Toronto, more than 482 million pounds of carrots are grown there annually. Last week, Bradford celebrated their annual Carrotfest, but don’t you fret if you missed it. You can pick up some tasty, crunchy carrots this week at the Farmers Market!  

Did you know that not all carrots are orange? They also come in purple, red, white and yellow. Just below the carrot's surface, there are a lot of nutrients – don’t lose them by peeling! The best way to keep these nutrients for yourself is to scrub your carrots with a vegetable brush.  

Fun Fact!

Most “baby carrots” are just fully grown carrots shaved down into smaller pieces! If you participated in last month’s Ugly Vegetable Contest, you’ll know that carrots grow in all shapes and sizes.

Although only “pretty” vegetables were (and still are) able to make it to supermarket shelves, Mike Yurosek decided to do something about all the imperfect carrots that were going to waste. In 1986, Yurosek bought an industrial green-bean cutter and cut the misshapen carrots into uniform 2-inch pieces. When he sent it to the supermarket, they were a huge success. Yurosek was able to turn the “ugly” waste carrots into something profitable.

Ideally, we should learn to love the natural misshapen qualities of our fruits and vegetables. Until then, inventions like the baby carrot have helped save some of our food from going to waste for aesthetic reasons.

Vendors

  • Cookstown Greens: Stop by for certified organic, real baby carrots – their first carrot crop of the season is deliciously sweet and crisp every bite.
  • Rolling Hill Organics: A ten-year certified organic and original Evergreen Brick Works vendor, pick up carrots from the Durham-Northumberland region
  • Sosnicki Organics: Orange, red, and purple carrots!

Music at the Market!

Our market is blessed to have a robust community of buskers join us weekly, enhancing the market experience. We truly appreciate your contributions as our musicians fill the Pavilions with their melodies!

Performing this week is Moyo Mutamba, master of the Mbira, a percussive lamellaphone from Zimbabwe!

To see all activities happening at Evergreen Brick Works this month, visit our What's On page.