Tag Archives: Farmer’s Market

Toronto Farmer’s Market Network presents “A Symphony of Soil” May 29 7pm

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The Toronto Farmers’ Market Network (www.tfmn.ca) presents a screening of Symphony of the Soil, made by filmmaker, Debra Koons Garcia of ‘The Future of Food’.  This recently released documentary has not been widely seen, so this is a unique opportunity. For details on the film visit www.symphonyofthesoil.com.
What: ‘Symphony of the Soil’ – Presented by the Toronto Farmers’ Market Network
When: Wed. May 29th, 7pm
Where: Royal Theatre, 608 College St.
Tickets at the door: $10, kids 12 and under $5
‘Drawing from ancient knowledge and cutting edge science, Symphony of the Soil is an artistic exploration of a miraculous substance, soil.  By understanding the elaborate relationships and mutuality between soil, water, the atmosphere, plants and animals, we come to appreciate the complex and dynamic nature of this precious resource. The film examines our human relationship with soil, the use and misuse of soil in agriculture, deforestation and development, and the latest scientific research on soil’s key role in ameliorating the most challenging environmental issues of our time.  Filmed on four continents, featuring esteemed scientists and working farmers and ranchers, Symphony of the Soil is an intriguing presentation that highlights the possibilities of healthy soil creating healthy plants creating healthy humans living on a healthy planet.’
Toronto Farmers’ Market Network brings together community-based market organizers to share information, advocate for a strong and healthy local food system, and grow great markets in our city.  
Visit www.tfmn.ca to find your farmers’ market.
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So Many Damn Peaches

Planet Peach

Summer peaches.  A perfectly ripe, juicy, pain in the ass.

Why do I have to buy a whole basket of peaches?  Why can’t I buy just two or three at the farmer’s market?

Because none of the farmer’s want to deal with all those damn peaches either. “Take them urban consumers!” they shout at us. (In their heads.)

So my perfect peaches sit on the counter while  fruit flies circle and I shove slice after slice into my mouth like some uber-healthy, hot dog eating contest for the “eat local” movement.  At which point I’ve only eaten 2 1/2 peaches.

Ready for the sauce.

So how do I rescue my delicate bounty from the fate of the green bin?

Luckily, Delmonte comes to the rescue.  Peaches in syrup.  AHA!

I slice eight peaches.  I make a light syrup in a medium pot.  (4 cups water, 2 cups sugar).

Once the sugar has dissolved I add the peaches and some mint and basil leaves (my basil plant weeps with gratitude at its usefulness–the poor thing barely sprouts a leaf under my care.)

A peach of a plan.

And then I bring it all up to a simmer, pour in a shot of Triple Sec (from my margarita stash) and pull it off the stove.  Let cool and store in the fridge so you can eat them all week. On top of ice cream!  YES.

Don’t be distracted by the above picture, keep your focus on the fact that the herby-fresh syrup created from our peachy compote is great for cocktails.  Like peach infused Mojitos.

The  minty, aromatic liquid is a perfect sweetener for the limey-tart concoction.  Mash some of the fruit in there too.  God knows you have to use it up somehow.

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Filed under All Recipes, Cookbooks, Magazines (+recipes from), Ruminations on the Edible

Duck, Duck, Duck Eggs…

Quack not Peep.

Duck Eggs, $1 each.  Three left.  East York Civic Centre Farmer’s Market.  Wrapped in half a torn carton vacated by previous egg tenants.

The Toddler Hand is Quicker than The Parental Eye.

Imagine a rather shrill shriek emitting from somewhere inside me, “Don’t touch!”.  Then in a calm, firm, Supernanny-approved tone I bent down to eye level and rephrased, “These are duck eggs. We only have three.  If you break one I will make you lay it again.”   But I smiled while I said it so it seemed friendly.

The yolk was very intense and orange. Boiled for 6 minutes so the yolk slightly firmed but was gooey in the middle.  Still good for dipping crusts of toast.  5 minutes would have been runny.

Essentially:

Brought water to boil.

Brought eggs to room temperature by holding in warm water.

Pierced end of eggs with a needle.

Added to boiling water for 6 minutes and then into ice water to stop cooking.

Cut off top.

Licked yolk and salt off fingers.


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Filed under Ruminations on the Edible