Farmer’s Market: List of vendors grows; some products sell out very quickly. Preserves and espresso coffee will be available.

By Pepper Parr

BURLINGTON, ON  June 25, 2012  Well the price of cherries went through the roof and the peaches aren’t exactly being given away – pears are going to be a bit on the pricey side as well – all due to the nasty little trick nature played on the fruit crops with warm weather and then a dash of cold air thrown around.

Fresh produce, fresh meats, new customers. Every Friday new faces show up, asking questions, buying fresh from the farm products. Friday 11- 2 on John Street north of James – back in behind Centro Gardens

But the Farmer’s Market on John Street – back in behind Centro Garden – adds new offerings each week.

Tree and Twig Heirloom farm that is doing preserves this Friday at the market which is open from 11-2.  The Heirloom Vegetable Farm focuses on foods linked to our past which is an exciting way to try new and unusual tastes, shapes and colours.  In the last century, we have lost 90 per cent of our vegetable varieties — a tragic loss of diversity and a threat to our food security. It is important to stop this trend and, as growers and consumers, look for alternatives.  These vegetables are grown for taste.  Sounds interesting

Casteleyn, the Belgian Chocolatier located on Brant will be serving espresso coffee at the market.  If you’re not wide awake by the middle of the day – a double espresso will do it for you.  Nine year old Andres, son of  the  Casteleyn proprietor will be doing the serving.  Barry Imber, one of the organizing forces behind the market is “ very excited about having these young people be involved – they are the future of our entrepreneurial town.”

Damian Wills, he runs the Farm to Table Meats, will be at the Market again and is offering game sausage on top of his regular fare.

The current offerings from Featherstone Farms does not include foul or eggs but the pork and bacon they have is superb.

Featherstone Farms will also be at the market again – they are regulars,  with their pork offerings.

These fresh meat producers can take custom orders and have them on hand for you to pick up.  From time to time I like to poach really thick pork chops in orange juice and then lay them on a bed of rice with a ginger sauce I make and pour over the food.  That with side dishes of green beans and asparagus and a bottle of chilled Chardonnay – makes a meal for me.

The Cheese Gypsy will be foraging for new and exciting local and regional cheeses and offering tasting notes along with the cheese for folks to take home and share the knowledge with friends.  She will be at the market for the first time on August 3rd.

As we get into the fall, Gibbs Honey will be back with the next batch of his product – it sold out in a flash last time.  The next batch, his second harvest; will be a lighter but more floral flavored local honey. You might want to go on line and reserve a jar.

The Farmer’s Market exists so that people can connect directly with the people who grow and produce some of the food we eat.  Meeting and talking to these vendors gives you an opportunity to create a one-on-one relationship.  Featherstone Farms – (289) 337-3375 and Farm to Table Meats could become your personal butcher.  Something to think about.


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