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What’s On at the Saturday Farmers Market in January

Brighten up a cold winter day with sprouts!

Close up of edible sprouts

Published on January 14, 2021

Ahh, January. We are truly “in” winter now, aren’t we? At least the days are getting longer little by little! A cold day doesn’t seem so bad when the sky is a piercing blue and the sun paints everything in its brightest hue.

The Saturday Farmers Market runs all year long, indoors throughout the winter season. Find our vendors in the TD Future Cities Centre (Kiln Building) every Saturday. And hey, while you’re here, check out our online ordering. It’s highly encouraged to reduce contact at the market, while providing you with local market goodies ready to whip up into something delicious at home.

All about sprouts this month at the market

This month, we are highlighting a small but mighty ingredient that will brighten up your winter meals the way the sun brightens those cold winter days. A staple over these months, particularly in the winter when we’re missing the crispiness and variety of spring salad greens, a little bit of green on your plate can brighten up your day (garlic mashed potatoes, we still love you). Incoming – sprouts!

Common versions that are sold at the market are radish, sunflower, pea, and broccoli. They are the very young versions of a vegetable that have been harvested five days to three weeks after germination, depending on the seed. The seeds are removed and you are left with the crisp, tender, nutritious and flavourful sprouts. Amazing how packed with flavour such a tiny veggie can be!

How do you use sprouts?

If you want to keep it simple, you can toss them in a bit of your favourite vinaigrette. Their nutrient density also makes them an excellent companion to winter’s comfort food. Some great flavour pairings are: broccoli sprouts with mac and cheese, pea sprouts on egg salad sandwich, or radish sprouts on ramen.

If you want to try something more involved take a peek at the recipe below.

Recipe: Sunflower Sprout Pesto

Bowl of pasta with pesto and sprouts


  • 3 cups of sunflower sprouts or pea sprouts from Essa Seedlings or The Little Farm That Could
  • ¼ cup toasted sunflower seeds, walnuts or pine nuts - your choice!
  • ¼ cup grated parmesan cheese
  • 1 clove garlic from Sosnicki Organics
  • 2 tbsp of soft herbs like dill, basil, cilantro or parsley (optional)
  • 1 tablespoon grated lemon zest
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil from Country Meadows Farm
  • Dash of chilli flakes
  • Salt & pepper to taste


After toasting your seeds in a hot pan with a bit of oil, roughly chop them. Add all ingredients except olive oil to food processor, pulse to combine. Do not over blend. Add oil 1 tbsp at a time and blend again. Season with chilli, salt and pepper. Serve on toast, crackers, with hummus or even mixed into scrambled eggs! A great way to brighten up any meal.