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What’s On at the Saturday Farmers Market in July

What CAN'T you grill?

Grilled vegetables on skewers and sausages on a barbecue

Published on June 30, 2021

The heat of the summer is in full swing. We are lucky to have gotten some good rainstorms in the past couple weeks in Southern Ontario, but as the summer months get hotter and rain becomes unpredictable due to climate change, it makes farming even more challenging and dependence on expensive intervention systems like irrigation become necessary.

As you chow down on summer produce at your BBQ, let’s not forget the labour, knowledge and the very earth that provided us with such bounty.

What's in season this month?

Fruit: Cherries, strawberries, currants, blueberries, melons 

Vegetables: Zucchini, green onions, green garlic, beans, peas, broccoli, cucumbers, tomatoes 

Looking to learn more about what's in season at the market right now? Visit Foodland Ontario’s Availability Guide or speak to your local farmer at the market!

With the heat in mind, we are all trying to do anything that keeps our homes from getting hotter so turning on the oven isn’t exactly a welcome cooking technique these days. How about firing up the BBQ? We asked our vendors what they recommend for grill season.

Tips from our vendors at the Saturday Farmers Market for grill season

Molly B’s Gluten Free Kitchen

Fran from Molly B's Gluten-Free Kitchen says a great addition to any barbecue is their very own recipe: Molly B's Killer BBQ Pizzas!

Reciple: Molly B's Killer BBQ Pizzas

MOLLY B’s GLUTEN-FREE KITCHEN

KILLER BBQ PIZZAS

Takes minutes to grill! Try our ingredient suggestions below for a refreshing Marguerita, or add your own ingredients. Have a delicious chewy, crispy pizza in minutes!

Ingredients:

  • Olive oil
  • Pizza crusts (Molly B’s plain or flax par-baked pizza crusts – or roll your own with Molly B’s pizza dough)
  • Tomato sauce
  • Grated mozzarella
  • Fresh basil leaves

Directions:

  • Preheat your barbecue to 425 degrees F.
  • Once the grill is hot, use a grill brush to scrape off any debris.
  • Place your defrosted pizza crust on the heated frill.
  • Close the close lid and let pizza grill 1 minute or until it’s a light golden brown on the bottom.  
  • Once the pizza is a light golden brown on the bottom, flip the pizza crust over. Brush the crust lightly with olive oil, and top with tomato sauce, grated mozzarella and basil leaves (or whatever ingredients you choose to use).
  • Close the lid and cook the pizza for 2-3 minutes (or until cheese is melted, and underside is golden brown).
  • Remove from grill immediately. Cut into wedges and enjoy.

Molly B’s Gluten Free Kitchen is a family-owned, local, artisanal, all gluten-free, nut-free and non-GMO bakery with vegan and vegetarian options. They have been at the Saturday Farmers Market for at least 7 years.

Pudgy Pigeon Kombucha

Heather from Pudgy Pigeon Kombucha shared that they're going to be grilling up zucchini and eggplant. Their kombucha would pair great with either of those!

Pudgy Pigeon Kombucha is authentic kombucha made in Toronto, ON promoting, health, wellness and universal connection. Made in small batches with no preservatives.

Earth + City

Ashley from Earth + City says "what wouldn't we grill"? The first of the corn, peaches, plums as well as peppers, zucchini and tomatoes! Do it all! Nothing like a good char on local fruit and veg. Their Lemon Tahini or Peanut Ginger dressings are a beautiful accompaniment on any grilled veggies, and their Coconut Yogurt and Honey Granola goes great with grilled fruit for breakfast or dessert.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Earth + City (@earthandcity)

Earth + City is a small company with big beliefs about our local food community. They prepare food products that are seasonally inspired and regionally sourced (vegetarian, vegan and gluten-free). They value every step in the whole food cycle. From seed to harvest, preparing to eating, they are “food full circle”.

Flat Rock Cellars + Shawn & Ed Brewing Co

Mackenzie from Flat Rock Cellars + Shawn & Ed Brewing Co. says one of their favourite food pairings at Flat Rock is our Unplugged 2019 Unoaked Chardonnay and fish tacos. The key is breading the fish prior to placing it on the grill.

Grilled taco with battered fish, vegetables, and fresh cilantro. A bottle of Flat Rock Cellars wine.

A grilled taco with battered fish, vegetables, and fresh cilantro with a bottle of Flat Rock Cellars wine.

When it comes to their refreshing lager, they love to stay simple and grill the classic marinated BBQ chicken breast with vegetables. Some of their favourite veggies include mushrooms, zucchini, red peppers, and onions. It might sound a bit boring, but it’s always delicious!

Flat Rock Cellars focuses on two main factors. “First, making fantastic wine. Second, we want to offer a personal wine experience.” At Shawn & Ed Brewing Co. they focus on getting eminently drinkable craft beer into people’s hands. “Our beer gets colder faster and stays colder for longer.”

Monforte Dairy

Ruth from Monforte Dairy suggests the perfect pairing that you may not have thought of for a barbecue: grilled halloumi cheese and asparagus.

Monforte Dairy is one of southwestern Ontario's premier artisanal cheese companies. At Monforte, they are convinced the small things do indeed make a difference, that agriculture is best practiced on a human scale, and that their cheeses, each in its own way, reflect something a little deeper than the technology behind mass manufactured food - a little of the poetry and passion of life itself.

See Our Saturday Farmers Market Vendors