What’s On at the Saturday Farmers Market in November
We’re ready to squash the late fall blues at Evergreen Brick Works’ Saturday Farmers Market!
Published on October 29, 2019
Ingredient of the Month: Winter Squash
As the days start to get shorter and the weather gets cooler, you may need some extra help to squash the late fall blues. Luckily many of our vegetable vendors at the Saturday Farmers Market are fully loaded with delicious and versatile winter squash! From Butternut to Delicata from Kobocha to Black Futsu - there are so many ways to brighten up a late fall dinner plate. You can roast, blend, stuff or even make a creamy pasta sauce with these colourful gifts from the earth.
Chatting with Angelina of Joyfully Organic Farm
Joyfully Organic Farm has been vending at the Saturday Farmers Market since 2014. Located only a 40 minute drive from Evergreen Brick Works in Markham, Ontario, Joyfully Organic Farm operates with four acres of vegetable production. This year, they grew six types of squash -Delicata, Butternut, Baby Butternut, Black Futsu, Pie Pumpkins and Acorn Squash.
We caught up with Angelina, who represents Joyfully Organic Farm at our market, to chat about farming in Ontario.
The people who work at Joyfully Organic Farm are passionate about protecting the remaining prime agriculture in the GTA. They are proud members of Land Over Landings, a group that advocates to preserve thousands of acres of farm land from the development of a second Toronto airport.
The soil around the Great Lakes is some of the richest on the planet, and should be growing food for local communities.
Angelina grew up on a farm and comes from a long line of farmers – she basically couldn't help but to become one! Growing up, she loved running around outside and having fresh food from her mom's garden. She got into market gardening by doing a few stints of volunteering on different small farms and then an internship on a farm near Ottawa. This is her third season with Joyfully Organic Farm.
Angelina loves vending at our Saturday Farmers Market to build connections with other local growers and makers, even trading with other vendors. She also loves the abundance of cute babies and dogs!
Recipe: Angelina’s Roasted Squash Puree Soup with Fresh Greens
- 1 large squash (butternut, kabocha, pumpkin or other good roasting squash)
- 1 tbsp of olive oil or butter
- 1 large yellow or white onion, diced
- 2-3 cloves of garlic, minced
- 1 inch of fresh ginger, minced
- 2-3 tbsp chopped fresh herbs like thyme, dill, rosemary, cilantro or parsley
- 3 cups of water or stock
- 1 cup of cream
- Salt and pepper to taste
- Handful of fresh greens like arugula, spinach or kale
- Set oven to 375°F.
- Peel, scoop out seeds and cube squash, or simply cut squash in half, scoop out seeds and roast skin side up on a parchment paper lined cookie sheet until soft but still firm. This will take 30-50 mins depending on squash type and size.
- When squash is finished warm up a large soup pot, add butter or oil.
- Add onion, garlic and ginger cook until translucent and fragrant.
- Add your squash and top with stock and cream. If you would like to omit the cream simply add more stock.
- Before blending, add your fresh herbs.
- Puree these ingredients together, add salt and pepper to taste, and you’ll have an incredible soup!
- When serving, top with a handful of any local greens you have like arugula, baby spinach or more fresh herbs.
Other vendors with squash this month:
Earth Haven, Life Spring Organic, Oakridge’s Finest, Round Plain Plantation, Wheelbarrow Farm.