This is a story that we need to treasure; a story we need to share, the beautiful story of where our fruit and vegetables and meat and cheeses come from.
Ontario has one of the richest farmlands in the entire world. We have to celebrate this, champion this way of eating, educate ourselves and our children about this southern Ontario-specific miracle. Seed to table metamorphoses. It is not just a bunch of asparagus spears you grab at the supermarket, it is asparagus that was picked, spear by spear by Carmen and her kids, and Peter and Veronica and Tony and Connor. The hand churned yogurt and harvested honey, It's like when people talk about Michelangelo's Sistine Chapel ceiling, yes, it's genius, but when you deconstruct what he did, it's this: he mastered the art of razor-sharp focus and painted that most famous ceiling, stroke by stroke. The food we feed ourselves, our children, our dinner guests needs to be elevated to that level of genius. Every morsel of food and drink that passes our lips was cultivated seed by seed, nurtured moment by moment, so much effort. That's why local/seasonal food tastes so good, you can almost taste the sun, the rain, the wind, the nutrients that these farmers figure out best suits their crops and animals.
Unbeknownst to you, last week you began a journey of 22 weeks. Every week there is something new for you at the market: a new crop, new-to-you music, new farm interns, sometimes an experimental new & limited-run jam. For 22 weeks you and your kids and our community is getting a hands-on alternative food education. Fairmount Park Farmers' Market is not just a place to shop, it's a place to expand your horizons and commune with your neighbours. This week is no exception. We look forward to seeing you!
Thanks to Sarah Elton!
To keep up-to-date with Sarah's book & CBC radio comings & goings, follow her on twitter: @SarahAElton
Our local children's bookstore, Ella Minnow was on site last week, selling all three of Sarah's books. The store is located at 1915 Queen St. E., right across from the Fire Hall. Call to reserve your copy 416-698-2665 of any or all of Sarah's books.
Vendors this Week
Look for...fresh rhubarb, asparagus, garlic scapes, farm grown seedlings, leafy greens, cheese, eggs and meat.
P & V/Warner Farm: Fresh hot-house vegetables, garlic scapes, cellar fruit, cherry blossoms.
Wheelbarrow Farm: Organic leafy greens, Berkshire pasture-raised pork and chicken, pasture
Cedarhedge Farm: Organically grown vegetable seedlings, rhubarb, fresh herbs, and more to come with the season!
Cross Wind Farm: Hand-made goat milk, yogurt, chevre and feta. Goat meat and goat soap.
School Grown: A schoolyard farming project that runs out of Eastdale Collegiate. Lots of fresh produce coming your way in July!
Backyard Urban Farm Co: Organic seeds, seedlings, plants, raised garden beds and garden consultation.
Albion Hills Farm: Fresh cured meats and sausages, and pretzels!
Fresh City Farm: Joining us later in the season as their crops grow. Fresh greens, herbs, unique salad mixes. Fresh City Farms' Carrie Nicols also hosts our Seed Bomb station on a regular basis.
Lotsa Hostas/Jerry's Berries: Hundreds of varieties of hostas from their farm in Hamilton. FRESH raspberries when they are ready.
Stoddart Farm: Certified organic beef, lamb, chicken CSA. Grass-fed, pasture raised. Also hand-dyed wool from the sheep on their farm.
Fisherfolk: Canadian fish and seafood from small-scale fisherman.
Hamlin Honey: Honey and beeswax products produced from small apiaries on organic farms. . Hamlin attends every other week beginning May 28th.
Manning Canning: Hand-made jam and preserves. Christine attends every other week beginning May 21st.
Blackbird Bread: Simon's hand-made artisan bread including focaccia, baguettes, sourdough, pastries and more.
Bix Bakery: All natural, gluten, dairy, soy and peanut free sorbetto.
Mnandi Pies: Home-made Zimbabwean veggie and meat pies.
Tiffinday: Vegan Indian food with locally sourced ingredients. Take-home curries also available.
Les Saucisses Folles: Quebecois hot dogs and sausages.
Grilled Cheese and Waffle Shack: Gourmet grilled cheese and waffles.
Green Zebra: Vegan, gluten-free meals and desserts using locally sourced, organic products.
Abokichi: Japanese inspired Onigiri, rice burgers and sauces. Abokichi attends every other week beginning May 28th.
Village Kanteen: Wholesome Eritrean food and take-home sauces. *Village Kanteen will start the market June 4th.
Grinder on Main: Beans available for take home all seasons and hot coffee (only on cool days). Iced coffee, organic raspberry lemonade, and a Toronto-hidden gem: cold brewed slow seeped "four flower" citrus iced tea.
Kids will be cooking up seasonal dishes using ingredients sourced from our farms.
Upper Beach Health and Wellness
Guided Market Shop
with Katie Hortobagyi
Please help support our musicians. They play busker-style. Buy a CD or make a small donation in our market music jar found at the market info booth.
Local singer, songwriter and market supporter extraordinaire, Kristin will be sharing her acclaimed soulful roots music. A great way to start your market shop! Her newest CD 'Overflowing' will be available for sale.
Our much loved market regulars Alanna J. Brown and Michael Lindberg are hitting the stage again to perform their "psychedelic-folk" music! CDs will be available for sale.
Mark you Calendar
June 18th: Second Annual Toronto International (K)nife Festival TINF featuring Mr. B. Sharp, Sharp My Knife.
June 25th: Massive Picnic Festival 6:00-10:00 pm. Table reservations will be open soon. Start planning your "al fresco" dining kits! More details to follow.