What’s On at the Saturday Farmers Market in December

We could all use some cheer this month. No judgement if that comes in the form of a 20-pound turkey for one.

Person waving at computer surrounded by holiday dinner foods

Published on December 09, 2020

The Saturday Farmers Market moves back indoors for the winter season!

The province has amended the Reopening Ontario Act to include farmers’ markets as essential retail. Starting December 12, the market will be in the TD Future Cities Centre again.

Thanks to Evergreen’s markets team, vendors, community, market goers, public health officials and the market network across the city, we can continue to provide residents with access to fresh, healthy and local food during this winter season.

Thank you for your advocacy and flexibility over the past couple weeks!

We believe in building resilient cities – with a strong local food system as a crucial part of that.

Notice: Since the last farmers’ market of the year falls on Boxing Day, we’re switching things up that week to have a pop-up pick-up market on Wednesday, December 23 instead. Online orders only, there will be no day-of orders. Place your order no later than December 20!

Now, let’s get to the tasty part.

Whether your holiday dinner is over Zoom or at home with your bubble, locally-farmed meats will make your meal all the merrier. Here’s a list of our vendors who will have holiday favourite meats this December.

If you need some recipe inspiration, last year we spoke with Jens from Marvellous Edibles Farm who shared her tips on roasting a goose. Here it is again!

Tips on Cooking Goose from Marvellous Edibles Farm

Instructions

For 8-10 lb goose

Season the goose with salt and pepper.
Stuff the cavity with a couple of quartered apples, onions and some herbs (sage and thyme).
Jens usually puts 1 cup of water underneath the goose at the beginning to get it started.
Roast in a 325 degree oven for 2.5 hours, first 1.5 hours breast up, last 1 hour breast down.
Jens does not use a rack to lift it up from the fat, and the breast roasts submerged in the goose fat at the end.
The roasted bird can be glazed with apricot jam in the last 10 minutes.
When you take it out of the oven, tent it with aluminum foil and let sit for 10 mins before serving, this allows the juices to redistribute throughout the meat.
Serve with roasted root vegetables of your choice.

Please note that especially this time of year, we highly encourage placing your order online! Many vendors can only prepare large meat orders in advance of market day.