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What’s On at the Saturday Farmers Market in October

See what's on at Brick Works' Saturday Farmers Market this October. 

Dried corn in a bag.

Published on October 01, 2018

The kids are back in school and fall is officially in full swing. Although the nights are chilly, activities at the market are heating up!

There are lots of fun, free, and family friendly activities taking place throughout the month of October at the Evergreen Brick Works’ Saturday Farmers Market.

Since we have already jumped into fall, let’s also jump into the market!

Weekly Themes

Saturday, October 6 | Grass-fed Beef

There are many health benefits to eating grass-fed beef, particularly when compared to grain-feed. Not only is there less total fat, but there are also more omega 3 acids, which are good for your heart.   

A number of market vendors will have grass-fed or grass finished beef for sale, such as LifeSpring Farm, Snowden Farms, and Green Gate Farms. If you like, an item from the Local Food Court, sometimes you can buy the raw ingredients at the market! TC's MoMo uses grass-fed beef from Snowden Farms, so if you enjoy your beef dumplings, pick up some to take home!


Recipe: Perfect Grass-Fed Beef Burgers

Serves: 4

Cow in a field.

Ingredients

  • 1 small onion, coarsely grated
  • 1½ pound grass-fed ground beef
  • 1¼ teaspoon kosher salt, plus more
  • ½ teaspoon freshly ground black pepper, plus more
  • 1 tablespoon vegetable oil
  • Hamburger buns and desired toppings (for serving)

Directions

  1. Using your hands, gently mix onion, beef, 1¼ tsp. salt, and ½ tsp. pepper in a medium bowl.
  2. Gently shape into four 1½”-thick patties (loosely formed patties will be more succulent).
  3. Heat oil in a large skillet, preferably cast iron, over medium-high heat.
  4. Season patties with salt and pepper, place in skillet, and immediately reduce heat to medium. Cook 4–6 minutes per side for medium-rare.
  5. Serve on buns with desired toppings.
  6. Make patties 4 hours ahead. Cover and chill.

Recipe by Bon Appétit.

Music at the Market!

Evergreen Brick Works' Saturday Farmers Market is thankful to have such an amazing community of buskers who join us weekly. They positively supplement the overall market experience. We truly appreciate their contributions. Performing this week is Hobo Sales.

Saturday, October 13 | Zucchini

October is one of the most bountiful times of the year, because it is when zucchini - the delicious cousin of pattypans - are in season. However, while it might be hard to believe, zucchini is not even a vegetable! Since they have seeds in their core, zucchini are by definition technically a fruit.

While there are literally hundreds of different varieties within the summer squash family, yellow and green zucchini are in season during October.

Since summer squash is available throughout the year, they are incredibly versatile ingredients. You should pick some zucchini up, as it makes delicious additions to salads, casseroles, and baked goods, especially cookies and muffins!   

Lots of farmers will have zucchini, including Healing Hands, Joyfully Organic Farm, Rolling Hills Organics, Sosnicki Organics, and Fiddle Foot Farm to name a few.


Recipe: Zucchini Enchiladas

Serves: 4

Zucchini Enchilada

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • Kosher salt
  • 1 1/3 c. red enchilada sauce, divided
  • 4 large zucchini, halved lengthwise
  • 1 c. shredded habanero cheddar
  • 1 c. shredded cheddar
  • Sour cream, for drizzling
  • Fresh cilantro, for garnish

Directions

  1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic, cumin, and chili powder and season with salt. Cook until fragrant, about 1 minute. Add chicken and 1 cup of enchilada sauce and stir until coated. 
  2. On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. 
  3. Spoon remaining cup enchilada sauce over zucchini enchiladas and top with both cheeses. 
  4. Bake until cheese is melty and enchiladas are warmed through, 20 minutes. 
  5. Top with sour cream and cilantro before serving.

Adapted recipe from Delish.

Music at the Market!

Evergreen Brick Works' Saturday Farmers Market is thankful to have such an amazing community of buskers who join us weekly. They positively supplement the overall market experience. We truly appreciate their contributions. Performing this week is Bluesboy Nicky.

Saturday, October 20 | Pumpkin & Cask Days

Nothing says autumn like pumpkin, so do not forget to come to the market when it is the ingredient of the day! Whether for a delicious pie or spooky Halloween decorations, pumpkin has a variety of uses.

At the market, you can get pumpkins from Joyfully Organic and Fresh and Tasty Mushrooms. Alternatively, in the local food court, you can pick up a delicious Carrot & Date smoothie with pumpkin spice from Earth + City


Recipe: Pumpkin Pie Crunch Cake

Serves: 15

Pumpkin pie crunch cake

Ingredients

  • 15 oz of pumpkin puree
  • 12 oz of evaporated milk
  • 3 large eggs
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup unsalted butter
  • 1 cup chopped pecans
  • 1 package yellow cake mix

Directions

  1. Preheat oven to 350 degrees. Grease and flour a 9"x13" pan and set aside.
  2. In a bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice. Pour into the prepared pan.
  3. Gently sprinkle the cake mix powder over the pumpkin mixture top with pecans.
  4. Drizzle melted butter over the cake mix & pecans layer.
  5. Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
  6. Remove from oven and uncover (be careful, the steam will be hot). Cool completely.
  7. Cut into squares and serve. We recommend serving with vanilla ice cream!

Recipe adapted from Spend with Pennies

After picking up your pumpkins and other produce from the market, head across site to attend Cask Days. Cask Days will be back at Evergreen Brick Works on Saturday, October 20. The event has two sessions; session 1 goes from 1–5pm and session 2 goes from 8pm–12am.

About Cask Days

Started by Bar Volo is 2005, Cask Days is one of the most anticipated beer festivals in the GTA. It brings together a unique mixture of beer, food, art, and music.  Throughout the day, breweries from all across North America will be tapping specialty cask brews. Purchase tickets in advance here: Cask Days tickets.

Music at the Market!

Evergreen Brick Works' Saturday Farmers Market is thankful to have such an amazing community of buskers who join us weekly. They positively supplement the overall market experience. We truly appreciate their contributions. Performing this week is David Chandross.

Saturday, October 27 | Dia de Muertos Weekend

Ontario grows an abundance of corn. According to Foodland, the province has grown more than 250 million pounds of corn since 2008. It is also an important indigenous crop.

Purple corn hanging to dry

You can come learn more about corn on Sunday, October 28. Evergreen will be hosting its 8th annual Day of the Dead Celebration. Called Día de Muertos, this holiday commemorates those who have died and celebrates Latin American culture. 

Music at the Market!

Evergreen Brick Works' Saturday Farmers Market is thankful to have such a robust community of buskers join us weekly, supplementing the market experience. We truly appreciate these contributions, simply because these musicians fill the Pavilions with their tunes! Performing this week is Joe Crawford.

Looking for more to do this month at the Brick Works? Check out our What's On page for upcoming events and programs.