Published on October 30, 2017
Fall may be the official season of change, but November is where all the action is happening on-site here at Evergreen Brick Works!
On November 11 we officially head back inside for the winter season of the Saturday Farmers Market. We’re sure your fingers and toes (and tummy) will thank you!
November 4th | Last Outdoor Farmers Market of the Year
After an amazing burst of warm weather over October, it’s time to get our layers back on for the last outdoor Farmers Market of the year!
Put on your scarves and come celebrate the end of an amazing season at Evergreen Brick Works. This might be the last time you get to see some of our seasonal summer vendors, so don’t miss out!
Come down and chat with your local farmers and pick their brains about the best things to look out for during the winter season.
Image credit Mike Derblich
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 David Chandross.
November 11th | First Indoor Farmers Market of the Year
If the chill in the air has got you down, fret not! The indoor market season has begun, and that means that you can shop for your groceries in the warm and cozy Young Welcome Centre and BMO Atrium. The cold doesn’t stop our amazing food producers, and it shouldn't stop you either!
Bonus: shopping for vegetables in this season means vegetables that are sweeter! When the weather cools down and frost hits crops such as Brussels sprouts and kale, they produce more sugars. If you’re trying to convince someone to try these veggies for the first time, now is your chance.
Don’t forget to celebrate the amazing network of Farmers Markets we have around the city, and check out this list of Winter Markets in Toronto.
Image credit Natta Summerky
November 18th | Apples
Apple-picking season may be over, but that doesn’t mean you can’t get your daily dose of this vitamin C-rich fruit with regular apples or fresh-pressed apple cider. Stop by Bizjak Farms to take home a basket or a jug of their delicious apple cider, a winner every year!
Image credit Natta Summerky
If you’re hankering for a cup before you get home, stop by the Sipping Container to warm yourself up before you head back outdoors. They will be serving hot apple cider sourced from Bizjak Farms. If you’re looking to get extra warm, turn that hot apple cider into a hot toddy with a shot of whiskey.
November 25th | Cranberries
If you’re looking for a fun new (adult) way to experience this berry, try one of the wine varieties offered by Muskoka Lake Winery. The Johnston’s opened their cranberry farm in the 1950s, and have since expanded their business into making award-winning wines. Their craft wines are made in small batches, by hand, using traditional methods, allowing the unique qualities and growing conditions of locally grown fruit to shine.
If you’re looking for a more family-friendly way to incorporate cranberries into your meal, try your hand at cranberry roasted chicken. Last month, we featured a blog post on chickens at our Farmers Market. Now you can combine that knowledge to make something delicious with this week’s featured ingredient!
With the holidays only a month away, it’s the perfect time to start testing the best recipes to wow your loved ones!
Recipe: One Pan Cranberry Balsamic Roasted Chicken
Image credit Lindsay Cotter
Season: Late Fall
- 2.5 lbs chicken thighs or breasts with skin on (around 4 to 6 chicken thighs or breast)
- fresh thyme
- a sprinkle of dried Italian herbs (optional)
- 1/3 cup to 1/2 cup fresh cranberries (or previously frozen)
- 1 tbsp each maple syrup and balsamic vinegar mixture for glaze
For the marinade
- 1/3 cup cranberries
- 2 tbsp olive oil
- 2 tbsp gluten free tamari sauce or coconut aminos
- 2 tbsp maple syrup
- 1/4 cup balsamic vinegar
- 1/4 tsp sea salt
- 1/4 tsp black peppers
- 2 garlic cloves (or 1 tsp minced)
- Place cleaned chicken in a roasting dish and set aside
- Prepare marinade by blending until mixture is smooth
- Pour marinade over chicken, coating evenly
- Cover and marinate in fridge for at least 30 minutes. If you have time, leave it overnight.
- Preheat oven to 375°F or 191°C
- Remove chicken from fridge and add cranberries, thyme, and herbs to the dish, spreading them evenly over the chicken
- Season lightly with salt and pepper
- Bake skin-side down for 22 minutes
- Remove and turn, brushing skin with maple syrup glaze
- Broil for 2-4 minutes until skin is crispy. Check that internal temperature is 165°F or 75°C
- Serve with roasted cranberries cracked pepper on top
Recipe adapted from Cotter Crunch.
To see everything that's coming up at Evergreen Brick Works, check out our What's On Calendar. Plus don't forget to visit the market in December for Evergreen's Winter Village!