What’s On at the Saturday Farmers Market in August
From carrots to broccoli, see the colourful display of food available at the Saturday Farmers Market in August.
Published on July 30, 2018
Summer is in full swing, and the Saturday Farmers Market is the place to go to pick up anything you need for your next summer outing (or in-ing)! Fruits, veggies, greens and more, it truly is a gorgeous rainbow of produce underneath the Pavilions this month. We hope you can come down and enjoy!
Saturday, August 4 | Food Day Canada!
Celebrated every year on the Saturday of the August long weekend, Food Day Canada is a celebration of Canada’s culinary bounty.
We invite you to take the Food Day Challenge and prepare dinner using only Canadian ingredients. As savvy Farmers Market shoppers, we invite you to up the ante and use only Southern Ontario ingredients! Since we are so lucky to have such an amazing bounty of farmers and food producers here at the Farmers Market, we have every confidence that you will be able to complete the Food Day Challenge with ease.
Not sure where to get started? How about picking up a fresh salad blend from Kind Organics, then heading over to Monforte Dairy? Pick Ruth’s brain for the best spread for a lovely cheese board, then Natalie’s to determine the best bread pairings from Humble Bread.
Ken at LifeSpring Farm will have you covered for your entrée with grass-fed Scottish Highland Beef, and you can hop over to Augie’s Ice Pops at the end of your shopping day for a nice, cold dessert. The possibilities are both endless and delicious!
Share your challenge results and show the world how fun it is to stay local with #FoodDayCanada and don’t forget to tag us! Plus, visit Food Day Canada’s website for some more curated Canadian recipes to shake things up a little!
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.
August 11 | Broccoli
Raw, steamed, puréed and sautéed, talk about a versatile veggie! Originally from Italy, broccoli traveled through Europe in the 16th century when Catherine de Medici married Henry II, eventually ending up in North America in the late 1700s.
If you have low iron levels, this is a great veggie for you – broccoli is high in both iron and vitamin C. This is important because vitamin C boosts your body’s iron absorbption.
Where to buy
- Cookstown Greens: Pick up some baby brocoletti (you can eat the leaves). You can also stop by for a farm tour on August 26 and meet the Ffrench family: Vicky, Mike, Cat and Caroline. Don’t forget to register in advance!
- Joyfully Organic: No synthetic fertilizers or pesticides on this Stouffville farm!
- Sosnicki Organics: Certified organic broccoli grown in Norfolk County
Look for tight buds, bright grey-green leaves and slender stems, and store in the refrigerator crisper for up to 5 days. If you’ve held on to them for a little too long, you might see yellow florets. If they’re showing yellow, the broccoli will have a mealy texture. This is a sign that they’ve passed their prime, but you can still use them! We love preparation options that decrease food waste, and yellowing florets are a great option for soups – just ask Simon Rogan! Try the recipe below.
Recipe: Cream of Broccoli Soup
- 2 tablespoons butter
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 stalk celery, chopped
- 2 cans (14 1/2 ounce) chicken broth
- 4 cups broccoli
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- Pepper to taste
- 1⁄2 cup shredded cheddar (or more if desired)
- 1 tablespoon soy sauce
- Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
- Add broccoli and broth; cover and simmer for 10 minutes.
- Purée soup or mash with potato masher.
- Return to heat.
- In small saucepan, melt 3 tablespoons butter over medium heat; stir in flour and add milk
- Continue stirring until thick and bubbly, then add to soup.
- Add cheese and stir until melted.
- Add soy sauce and season with pepper to serve.
Recipe adapted from Genius Kitchen.
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.
Saturday, August 18 | Wild Blueberry Celebration
Join us for a taste of the Wild Blueberry Celebration this weekend at the Saturday Farmers Market, and come back tomorrow to the Sunday Artisan Market for even more fun! From sampling to cooking demos and special dishes prepared by our Local Food Court chefs, we will also be unveiling a special Wild Blueberry Kveik made with Great Lakes Brewery at the Sipping Container.
What’s so amazing about this berry that is indigenous to North America? This low-growing berry may be smaller, but packs quite a punch! Their rich deep-blue colouring is indicative of its anthocyanin concentration – wild blueberries contain twice the antioxidants than regular blueberries, and are also an excellent source of manganese.
Curious and want to learn more? Come down to sample some for yourself, and chat with our volunteers at the Wild Blueberry Station!
If you’re looking to hunt for some to pick for yourself this summer, check out Jeff Morrison’s berry-picking tips!
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 Travis McKenna.
Saturday, August 25 | Carrots
If you missed the annual Carrotfest in Bradford last week, no need to fret! You can come enjoy a bounty of carrots at our Saturday Farmers Market!
Rich in beta-carotene, carrots are a fantastic source of antioxidants. Beta-carotene is converted by your body into vitamin A, which is a fat-soluble nutrient, so try to cook it with a healthy fat for maximum efficacy. We’ve got a great recipe below!
Where to buy
- 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!
Recipe: Roasted Carrots
- 12 carrots
- 3 tablespoons good olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoons freshly ground black pepper
- 2 tablespoons minced fresh dill or parsley
- Preheat the oven to 204°C (°400°F).
- Slice carrots diagonally in 10 cm thick slices.
- Toss them in a bowl with olive oil, salt, and pepper.
- Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
Recipe by Ina Garten, the Barefoot Contessa.
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 Bluesboy Nicky
Be sure to join us for the Saturday Farmers Market all month long! See What’s On at Evergreen Brick Works this month, including the Sunday Artisan Market, Summer Wednesdays and more.
Thank you to our generous Title Sponsor: Bank of America Merrill Lynch.