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What’s On at the Saturday Farmers Market in January

Don’t be crabby! January is full of great specialty products at Evergreen Brick Works.

stock photo

Published on January 03, 2020

Ahh, January. The holidays are over and winter still has a few months left in it. But we have some good news! There is still lots to look forward to every week at the Saturday Farmers Market.

There may not be as much fresh produce as you would find in the fall or summer but we are proud to work with and offer space to vendors that carry a variety of unique and local speciality products that you can’t find at the grocery store. From homemade preserves to handmade vegan pasta, there is always something exciting to discover and be inspired to cook up something delicious.

Crab Apple Juice by Almarium Sours

One vendor in particular offers a product like none other - perfect if you’re trying to cut down on alcohol consumption after the holidays.

Almarium Sours offers a crab apple juice that is truly more than just a juice. It is a reminder of the importance of biodiversity that exists in our ecosystem and the payoff is sweet! Almarium Sours creates their juice, Pomarium Renaissance, from tiny wild apples that are less than 5cm in diameter. Each apple is has been selected from wild crab apple trees and grown from seed in their experimental orchard. Since none of these trees are the same, it results in a unique and complex juice good enough to drink on its own like a glass of wine or add a flavour upgrade to any of your favourite dishes.


vendor holding bottle of crabapple juice
Paul from Almarium Sours.
“Last summer was our first season at [the Brick Works] where we’ve met people across so many diverse backgrounds. Finding that our juice appeals to everyone, regardless of their cultural experience, underscores the close relationship between all humans and apples from earliest human history.”

Anne and Paul from Almarium Sours

This product speaks to the power of farmers’ markets and how important it is to offer a space where people can interact with and learn about food from the people who know it best, the farmers.

Recipe: Braised onions and cabbage with Pomarium Renaissance


  • 1 large white onion; halved, peeled and thinly sliced
  • 1 clove of garlic; thinly sliced
  • 1 large; quartered with the core cut out
  • 2 tbsp of butter or oil
  • ¼ cup of Pomarium Renaissance
  • ½ teaspoon of salt


  • Heat a large deep pan or pot on medium with a lid on high heat add oil or butters
  • When hot add onions and garlic. Sprinkle with salt, cook until onion and garlic are soft about 3 mins
  • Add cabbage and crab apple juice, stir to combine. Reduce heat to low, cook until veggies are very tender and juice has evaporated, about 30 mins.
  • Stir every 5 minutes or so to keep veggies from sticking
  • The low and slow cooking is what will bring out the sugars in the veggies and start to caramelize them. You can’t rush good flavour! 
  • When veggies are done, salt to taste and serve immediately with a glass of Pomarium Renaissance in a wine glass.

Other vendors with specialty products this month:

  • Pianta Food Co.: Handmade vegan pasta
  • Forbes Wild Foods: An array of foraged and pickled items
  • Alchemy Pickles: Kombucha and fermented goods
  • Bee’s Universe: Honey products
  • Tibo Teas: Foraged teas