What’s On at the Saturday Farmers Market in March
We're feeling cheesy this month at Evergreen Brick Works' Saturday Farmers Market!
Published on March 01, 2019
Ingredient of the Month: Cheese
The Saturday Farmers Market at Evergreen Brick Works is home to both cheesemakers and cheesemongers alike.
Our cheese vendors bring together a unique diversity of Ontario made cheeses.
Chatting about Ontario Cheeses
In addition to our farmers, we have a number of vendors at Evergreen Brick Works who occupy a unique space within the market. For this month, we connected with one such vendor, Dave Smythe of Ontario Cheeses.
Dave has been selling cheese since 2009 at the Saturday Farmers Market. He curates a hand-picked selection of some of the province's cheeses, bringing them to the Saturday Farmers Market. Dave also has a selection of rare cheeses, and sometimes even experimental ones still in development and are thus unavailable elsewhere. Apart from being a seasoned vendor at the Brick Works, in collaboration with Evergreen he started the Ontario Vintage Market in 2018, hosted here at the Sunday Artisan Market.
Technically speaking, Dave is a ‘cheesemonger’, that is, he does what the word suggests – specializes in the selling of artisanal Ontario cheeses. Dave is neither a farmer nor a cheesemaker, rather he is the connective tissue between producer and consumer.
I am the knowledgeable bridge between the dairy and end consumer. I feel my role is to educate not only about the cheeses and their makers but to help people understand how to care for and use their cheeses at home.
His focus is to amplify the reach of small, provincial Ontario cheesemakers. Dave has his own stringent set of requirements for choosing which products to bring to market. So when you see him at the market on Saturday ask him about why he chooses the cheeses he has on selection.
Looking to make something special with some delicious Ontario cheese from the Saturday Farmers Market? Check out this recipe from another one of our vendors, Tony's Cheeses.
Recipe: Bella Casara's Caprese
By Tony Cohan of Tony's Cheeses, as published in The Star.
- 12-oz (340-g) tub cherry or grape tomatoes
- Extra-virgin olive oil
- Sea salt 180-g tub mini buffalo mozzarella balls (18), halved if desired, or 125-g tub buffalo mozzarella (1 large ball), cut into bite-size slices
- Chopped or shredded leaves from 1 bunch basil
- Freshly ground pepper
- On baking sheet, arrange tomatoes. Drizzle very lightly with oil. Sprinkle lightly with salt. Bake in preheated 200F oven 4 hours. Let cool to room temperature.
- On platter, scatter tomatoes and buffalo mozzarella. Sprinkle with basil leaves. Drizzle with oil and season with salt and pepper. Let stand at room temperature 30 to 60 minutes before serving.
Other cheese vendors here this month:
Monforte Dairy: One of the premier artisan cheesemakers in southern Ontario. Monforte specializes in cheeses made from sheep, water buffalo, goat, and cow’s milk, occasionally even mare’s milk.
Secret Lands Farm: A family-ran farm that has tasty sheep’s dairy products such as Kefir, yogurt, as well as sheep’s ricotta and pecorino.
Looking for more to do this month at the Brick Works? Check out our What's On page for upcoming events and programs.