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What’s On at the Saturday Farmers Market in November

November, you are radishing!

Close up of root vegetables at evergreen brick works

Published on November 04, 2020

What the market will be like this winter

Thanks to the hard work of our markets team, community partners and advocates, our farmers’ market was deemed an essential service and can continue indoors through the winter. With this, we can keep connecting eaters to local, seasonal, sustainable food – safely.

On November 21, the farmers’ market will move indoors to the TD Future Cities Centre. This is the large revived kiln building, an indoor building that allows for ample ventilation and space between vendors.

Our market guidelines remain the same, and we encourage online ordering for those who want to still shop from our wonderful vendors, but who do not want to enter the market. The online ordering pick-up hub will be outside the market space and can be accessed by the East Parking Lot, just look for the big white tent. 

We’ll be welcoming you indoors with our masked up happy faces on November 21!

What you can find at the market this month

As the cooler days are indicating, we are headed into storage crop season! Root veggies (potatoes, beets, carrots, oh my!) will be king over the winter months – but we still have the tail end of the fall harvest to explore at vendor tables.

A great crop this time of year are winter radishes. White daikon, purple star daikon and watermelon radish make the grey November days a whole lot brighter. These radishes are harvested in the fall and store well over the winter, great to add a delicious crunch to your salads.

Recipe: Winter Radish Salad with Microgreens and Parsley

Sliced brightly coloured radishes, pink green and white


Ingredients:

  • A mix of watermelon radish, white daikon and purple daikon from Joyfully Organic, Nature’s Way, Life Spring Organic, or Healing Hands Farm 
  • Small handful of parsley from Joyfully Organic, Marvelous Edibles, Nature’s Way, Life Spring Organic, or Healing Hands Farm   
  • Pea shoots from Essa Seedlings  
  • Olive oil from Country Meadow Farms  
  • Kalamata olives from Country Meadow Farms  
  • “Lemon Fet-ish" goat cheese from Ontario Cheese  
  • Squeeze of lemon juice
  • Salt and pepper 
  • Sumac or za'atar 

Instructions:

  • Wash and trim ends of radishes. Using either a very sharp knife or a mandolin, thinly slice your radishes until you have enough for the portion you are aiming for. If your salad is just for you, don’t feel like you have to slice up the whole thing right away! 
  • Pit your kalamata olives and roughly chop your parsley.
  • Place radish slices on a plate, top with olives and remaining toppings. Finish with a good drizzle of olive oil, squeeze of lemon, your za’atar or sumac, and salt and pepper to taste.
  • Et voilà! A classy and fresh fall salad to pair with any cozy bowl of fall soup.

To make this salad more filling, consider serving over barley, farrow, black rice or another favourite grain. Omit goat cheese or try a cheese alternative to make vegan.