Skip to content

February Highlights at the Farmers Market

Join us every weekend for a mix of fun family-friendly activities at the Evergreen Brickworks Farmers Market.
 Image: Marina Queirolo
Top image caption: Image credit Marina Queirolo ‐ Image: Marina Queirolo

Published on February 01, 2017

This February at the farmers market we are embracing the Danish philosophy of ‘Hygge.’ With no direct translation into English, Hygge can be best described as meaning a sense of intimacy, togetherness and inner warmth, or the feeling of coziness.

To us, hygge means candlelit days spent bundled up in blankets, eating hearty fare and satisfying sweet treats as we combat inclement winter weather.

With winter reaching its peak, our indoor market continues supplying vegetables, meats, cheese and so much more for those who want to eat and shop locally year round!

Banish the Winter Blues

Image credit Luis Albuquerque

With coughs and sniffles running rampant this time of year, sick days can seem inevitable. Filling your fridge with an arsenal of cold-fighting foods to stave off illness can be remarkably effective, and tasty to boot!

Whilst we tend to think of orange juice and vitamin C tablets as our go-to, you can also naturally boost your vitamin C levels with vegetables in the Brassica family such as kale or brussels sprouts. You can also create feel-good crunchy salads with watermelon radishes from Pine River Organics and microgreens like pea shoots and seedlings from Cookstown Greens. High in antioxidants, with anti-inflammatory effects and vitamin A, microgreens are great for avoiding feeling under the weather.

For those who are feeling run-down, grab some Natto from Culture City. These fermented soybeans may be new you, but they contain high levels of vitamin K2, which aside from helping maintain strong bones and teeth, works wonders in maintaining healthy skin.

Marvelous Edibles can furnish you with everything you need to create a nourishing Chicken Soup (the patron dish of flu victims!), including vegetables, chicken and all!

All of our farmers use sustainable farming practices that are better for the animals, the soil, the climate and your family.

Ingredient of the Month: Dairy

Image credit Tim Shuff

With the majority of large-scale produced cheese undergoing processes such as homogenisation, which makes proteins inaccessible to the body and prevents healthy fat uptake into the brain, dairy products can be seen as having adverse health effects.

Luckily for us consumers, many smaller scale local dairies provide non-homogenized whole milk, yogurt and cheese. When purchasing look for the words “Whole” or “Non-Homogenized” for best quality.

Cheese made from cow milk is the norm for most dairy consumers in Canada; however, our market also features a range of sheep and goat cheese. Goat milk, like sheep's, can be much easier to digest and a great alternative for individuals who struggle to digest traditional dairy products. Goat milk is made up of much less casein (the most allergenic protein in cow milk) and is high in vitamin A.

You can find a diverse range of dairy products at the farmers market, including:

  • Warm ricottas and buffalo milk mozzarella of Tony's Cheese
  • Fresh buffalo yoghurt and aged ripened soft cheeses from responsibly practicing partners, brought to market by Monforte Dairy Co. Ltd. 
  • Cross Wind Farm brings a fine selection of goat cheese to market each week, along with soaps and other beauty products, showing off the amazing versatility of products that can come from one herd!
  • Pecorinos and other hard cheese from Secret Land Dairy Farm, plus yoghurt and kefir, both of which are milder tasting than their conventional cousins but provide the same benefits of healthy fats and probiotic bacteria.
  • A selection artisanal cheese from 8 different dairies featuring goat, sheep, cow and buffalo dairies such as Gunn’s Hill, Back Forty, Fifth Town and Bush Garden Dairy brought to market by Ontario Cheese.

Paired with artisanal breads from Humble Bread or St. John's Bakery or with the superb cured meats of Buschbeck Farm, it’s not hard to see why the demand for smaller, artisanal produced cheese continues to surge!