What’s On at the Saturday Farmers Market in May
Join us for yet another exciting season of the outdoor Saturday Farmers Market!
Published on April 24, 2018
The outdoor season is starting again, and we are excited to be back outdoors for our Saturday Farmers Market on Saturday, May 12. Join us in the Pavilions at Evergreen Brick Works as our full market roster returns.
With fantastic summer weather ahead of us, there will be a lot of exciting things happening on site, and we are looking forward to having you join us!
May 5 | Last Day Indoors!
As we close our Saturday Farmers Market's indoor season, we are shining the light on another wonderful root vegetable, the radish. The Roman poet Horace once said that radishes “excite the languid stomach,” so what better way to celebrate an exciting new season than to excite your appetite for more delicious food? Visit Foodland Ontario to learn more about radishes and their beneficial qualities!
Having just celebrated Earth Day on April 22, we are spending some time thinking about how food waste relates to your carbon footprint. If you are concerned about the waste your food creates, here are a few tips for diminishing your radish-related food waste:
- Part of the radish’s charm is its firm and satisfying crunch. If your radishes are feeling a bit less than firm, pop them in ice water for a couple hours before serving!
- If you’re not quite ready to prepare them, cut off the leaves, place in an air-tight container and store in the fridge. Make sure you do not wash them until you are ready to use.
- If you have a cellar, you can also store your unwashed radishes inside boxes filled with damp sand. Make sure the roots don’t touch, or you may spread root rot!
Now that you know how to take care of your radishes, try your hand at pickling them. Although pickling is usually reserved for fall, pickled radishes make for a refreshing snack!
Recipe: Pickled Radishes
Image credit: Garden Therapy
- 1 bunch round radishes
- 3/4 cup water
- 3/4 cup apple cider vinegar
- 1 1/2 teaspoons sea salt
- 3 tablespoons honey
- 2 whole, peeled garlic cloves
- Slice radishes into thin slices
- Heat water, apple cider vinegar, sea salt, and honey in a small saucepan, stirring until everything is dissolved.
- Pack clean canning jars with thinly sliced radishes and a clove of garlic. Pour hot mixture to cover and let cool.
- Cover and store in the fridge. Pickled radishes are ready to eat in 24 hours, and can be stored in the fridge for up to 4 weeks.
Recipe adapted from Garden Therapy.
May 12 | First Day Outdoors!
Come and celebrate the return of our full market community, as well as some fresh faces! Joining us this year is Healing Hands Farm, located in Wellington County just outside of Guelph, who will be joining our market in July. They specialize in Asian greens, herbs, and seasonal vegetable staples. We hope that you enjoy spreading your culinary wings with their produce!
While we wait for their delicious assortment of fresh vegetables and herbs to come to market, celebrate the new growing season with fresh asparagus. Historically considered a luxury due to its distinct flavour, the best way to enjoy asparagus is to make sure you do not overcook it. Learn more about asparagus.
Image credit: Mike Derblich
Another reason to celebrate on site? The second week of May is World Migratory Bird Day, and 2018 is the Year of the Bird! Over the winter season, there was a lot of excitement on site with Snowy Owl sightings, and we are sure that there will only be more amazing bird sightings this summer season. If you’re an early riser, embrace your inner ornithologist at Evergreen Brick Works before you do your shopping, or if you’re inclined to catch some extra shut-eye, head over to the Don River Valley Park after your market shopping.
May 19 | Victoria Day Weekend
Fiddleheads are back! The young shoots of the ostrich fern, fresh fiddlehead ferns are only available in the spring, so locavores rejoice when they see these fresh shoots come to market.
With a flavour that is a cross between spinach and asparagus, these delicious shoots do not last long, so prepare them as soon as possible.
Before cooking, rinse them several times in cold water. Since they are known to cause foodbourne illness when improperly prepared, it is recommended that they be fully cooked before serving. A great way to enjoy their natural flavour is to sauté steamed fiddleheads in butter.
Stop by Forbes Wild Foods to see if Seth has picked any up on his foraging adventures!
Looking for more fun activities this long weekend? Come by on Monday to celebrate Brewer’s Backyard: Queen Victoria’s Secret!
Event: Brewer’s Backyard: Queen Victoria’s Secret
The Brewer’s Backyard returns to Evergreen Brick Works for their family-friendly beer festival, happening on holiday long weekends in 2018.
Where: the Pavilions at Evergreen Brick Works
When: Monday, May 21 from 11am–5pm
May 26 | Doors Open Weekend
Join us this weekend in celebrating Doors Open Toronto, a city-wide festival celebrating cultural heritage. We will be hosting a special 2pm tour on Saturday and Sunday, where we will be sharing the unique story of Evergreen Brick Works, so come for groceries and leave with a side of interesting tidbits about the site you know and love!
As a bonus, why not extend your fact-finding mission to our market community, and ask them why they love coming to Evergreen Brick Works too?
Event: Doors Open Toronto
Tour the ins and outs of Evergreen Brick Works' past, present and future through its architecture. Space is limited so please register in advance.
Where: Meet at the Welcome Desk inside the Young Welcome Centre at Evergreen Brick Works at 2pm
When: Saturday May 26 and Sunday May 27. Tours last approximately one hour.
Suggested Donation: $5 per attendee
We are so excited for the spring and summer season here at Evergreen Brick Works! To see everything happening in May, visit What's On.