Meet Our Vendors

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updated July 1, 2010

Produce & Other Farmed Products

Sosnicki Organics (superb certified organic vegetables)

Feast of Fields' fruits might look like any other fruits, but there’s a world of difference. Feast of Fields, located on the Niagara Escarpment near the town of Jordan, is Ontario’s only Demeter Certified, biodynamic vineyard and orchard. As owner, Laura Sabaurin says, the biodynamic method goes well beyond organic in an effort to mimic natural systems and work in harmony with nature. Unlike most horticultural farms, which favour monocultures, Feast of Fields strives for diversity. In addition to grapes, apples, pears, peaches, cherries, plums, berries and figs, the farm grows a rotation of annual crops like melons and tomatoes. As well as arable land, there are forests, meadows, wetlands, ponds and streams. And to contribute to the farm’s fertility, Feast of Fields keeps a small herd of Dexter cattle. The goal of biodynamic farming, says Sabourin, is to develop a closed-loop system, in which the farm produces everything it needs to thrive. The end result is delicious, nutritious fruit which requires no artificial fertilizers or pesticides. For more on Biodynamic agriculture visit www.biodynamics.com or www.biodynamics.on.ca .

Haystrom Farm Jim Hayward, owner of Haystrom Farm in Prince Edward County, loves good food. “Cooking the food you love and loving the food you cook” is more than his motto—it’s his way of life. He grows 400 varieties of heirloom and exotic fruits, vegetables and herbs on his 5-acre plot. This year, he’s planted 50 varieties of heirloom tomatoes alone. Farming is Jim’s third career, but his background in classic French cuisine and banking only contributes to his success. He delights in reintroducing old and obscure varieties of produce: Bulgarian carrot chili peppers, jelly melons, Mandoria cucumbers and bull’s blood beets are names that roll off the tongue and onto the fork—and Jim gladly shares how to cook each one. Whatever he doesn’t sell during the growing season he puts up as preserves and you’ll find a selection of them at the market.

The Fresh Veggies Bob Baloch, owner of The Fresh Veggies, is a veritable vegetable sleuth. He’s combed the province looking for rare and delicious varieties. So far, he’s planted over 20 different kinds of garlic and 30 varieties of potatoes as well as a full range of other vegetables--everything from arugula to hot peppers to zucchini. Until recently, he worked behind a desk as a computer programmer, but he grew up on a farm in Pakistan and began to feel the urge to reconnect with his roots. He got his start in farming with Farm Start, a non-profit organization that mentors new farmers and provides access to land and equipment for a nominal fee. Bob is now in his third year at Farm Start’s McVean farm in Brampton. He's worked his way up from a quarter acre plot in his first year, to four acres this summer. After his 5th year, he hopes to be able to buy his own farm. He credits markets like Withrow for making it possible for new farmers like himself to succeed. Bob is happy to share his favourite South Asian inspired recipes. You'll find some them on his web site at http://www.thefreshveggies.com/.

Small Potatoes Laurel Fortin’s Small Potatoes focuses on leafy greens, potatoes, herbs and flowers. Until two years ago, Laurel made her living as a freelance writer, editor and project manager, but she dreamed of farming. Originally she thought she would get into farming when she retired, but one day she said to herself “why wait?” She decided to try working on a farm to see if it was a realistic dream for her, and the rest, as they say, is history. She enjoyed the physical and mental challenges and loved working with the earth. She’s now in her second year of farming at Farm Start’s McVean Farm in Brampton. This year, she's farming a one acre plot to see if she can make a go of it. Of Farm Start she says, “It’s been a great program — really supportive. I’ve met wonderful people. That’s why I’m still here.” One of Laurel's biggest challenges is the workload. She's a one woman operation and says that volunteers would be much appreciated. She’s willing to pick up anyone who’s interested at the Kipling subway station Tuesdays and Fridays. In return for helping, volunteers will get all the produce they can eat. You can contact Laurel at the market or at forlaurel(at)gmail(dot)com. Check out the farm at http://www.smallpotatoesfarm.ca/.

Quinte Organic Farmers Coop (fresh certified organic produce and lamb)

Danbrie Farms' Jay Thoman couldn’t have picked a better spot for his maple syrup operation. His 25 acre sugar bush is located at the edge of the Niagara Escarpment, near Milton. “Our tree roots penetrate into the karst limestone, providing our maple syrup with a unique flavour,” says Jay. He's always eager to educate consumers about the benefits of maple syrup. As well as the great taste, his syrup is loaded with amino acids, antioxidants and minerals like calcium and phosphorus, making it a far healthier choice than refined sugar. "More than a sweetener" is printed on each of his bottles. As well as maple syrup, Danbrie Farms offers maple sugar, maple butter (whipped syrup), maple candy and maple marinade.

Jay is a former IT entrepreneur and standard-bred horse trainer, but he finds practicing small-scale farming and contributing to the local economy deeply satisfying. He thrives on the family festival atmosphere of the sugar-off season — a time when Danbrie Farm opens its doors to celebrate a distinctly Canadian harvest. Visitors are welcome to explore the farm's woodlot and watch maple syrup being made.

Meat

Ellen and David Weber along with their five children sell pasture-raised chicken, beef, veal, lamb, poultry and pork from their farm in Paisley, Ontario, near the shores of Lake Huron. All the meat is hormone and antibiotic-free. The Webers’ methods of raising animals are as far from factory farming as you can get. Each day, they move their cows and sheep to new pasture so they get only the freshest, most tender new grasses. Unlike commercial animals, which spend their last days in feedlots being fattened on grain and corn, the Weber’s cows and sheep eat only forage and grass. As Ellen Weber says, “it’s what ruminants were designed to eat.” The result is healthier animals and healthier meat. Meat from grass finished beef and lamb is leaner, has less cholesterol and more Omega 3 fatty acid--the good fat-- than animals that are fattened on grain. The Webers’ chickens are even more labour intensive. They’re moved twice a day in an elaborate rotation, so that they get the tastiest bugs and grubs, and the manure they leave behind fertilizes the fields. When they’re not tending their animals, the Webers make sausage and maple syrup. Despite all the chores, Dave Weber still has to work off the farm in order to make ends meet. But the Webers have a vision that with the right approach, farming will once again be able to support farm families. The Webers’ farm is certified by Local Food Plus. The family welcomes farm visits. http://www.eatwild.com/basics.html

Field Sparrow Farms Henry and Sarah Bakker are committed to producing premium beef in an ecologically sustainable and humane way at their Kawartha area farm and to providing their customers with a local alternative to factory-farmed beef. Their certified Black Angus cattle are raised on pasture with no growth hormones or antibiotics. Their diet is supplemented only with non-GMO oats, barley and a little bit of wheat protein. Unlike feedlot cattle, they’re fed no corn. As Sarah says, “they don’t really need it. We’re not looking for massively huge animals with a lot of fat. Our animals are smaller, and they taste better.” In late summer and early fall, after the cattle have fattened on summer pastures, Field Sparrow Farms will be offering 100% grass-finished beef. All the farm’s beef is aged for a minimum of 14 days to enhance flavour and tenderness.

As the farm’s name implies, protecting habitat for grassland bird species is an important part of Field Sparrow Farms’ management practices. Grassland bird species, including the Bobolink, Eastern Bluebird, Northern Harrier, and, of course, the Field Sparrow, are declining significantly due to habitat loss. Bird-friendly agricultural practices, such as rotational grazing, delayed haying, and protecting riparian areas, work to increase usable nesting sites for these species. This is the Bakker’s third summer running the farm. Henry still has to work part-time off the farm to make ends meet, but the family hopes one day to be able to support themselves on the farm. To make that happen, they plan to expand their offerings over time to include poultry, sheep and pigs.

Here’s one of Sarah’s favourite recipes for marinating steaks:

• 1/2 c. olive oil
• Worcestershire sauce
• salt
• pepper
• 2T lemon juice
• garlic

Rub steak with cut clove of garlic. (I toss it in the marinade as well). Season olive oil to taste with salt, pepper, and Worcestershire sauce. Add lemon juice and pour over steak. Marinate for 1-2 hours.

You’ll find more recipes at http://www.fieldsparrowfarms.ca/.

Baked Goods

St. John’s Bakery: Bread With a Mission! St. John's Bakery is a social enterprise business owned and operated by St. John's The Compassionate Mission. The bakery serves as a training ground and employer for people on social assistance, and currently employs 20 people. The bakery offers over a dozen varieties of handmade organic bread made in the traditional French way. Most of the breads are sourdough. The process requires a lot of time, but it brings out the full flavour of the grain and is more nutritious than conventional bread. On a typical Friday in summer, the bakery produces up to 1,200 chewy, delicious loaves ranging from spelt, to olive/cilantro, to walnut/raisin, to multigrain. The bakers use certified organic grains and source their ingredients locally as much as possible. Unfortunately, the price of grain has more than doubled since September, 2007, and the bakery has had to raise their prices. They’re hoping consumers will understand. They welcome consumer feedback. Handling/Storage:

• The bread keeps well up to a week, if wrapped in plastic. Plastic will, however, soften the crust.
• After a day or two, the bread can be reheated in the oven for 20 minutes at about 300F, wrapped in foil.
• It toasts nicely.
• It freezes well for up to 3 months.

http://www.stjohnsbakery.com/

LPK's Culinary Groove (vegan & gluten-free desserts): “Delighting our clients by treating them, our ingredients and our world with love and respect.” That’s the motto of LPK’s Culinary Grove, Toronto’s first organic pastry and chocolate shop. Owner and Executive pastry chef Lesia Kohut grew up in a restaurant family and was steeped in the love of good food. Dessert was her passion. According to her mother, she started baking when she was only three. Today she strives to make the best tasting and most beautiful desserts around. To do that, she relies on certified organic, fair trade, local and seasonal ingredients whenever possible. Her offerings at the market include a tempting variety of mini and individual tarts, cookies and cupcakes, including a selection of vegan and gluten-free desserts which are every bit as delicious as the standard fare. Not all Lesia's offerings are sweet. Her savoury, Spicy Chevre Noir Shortbread cookie is a top seller and has been selected as a finalist in Harbourfront’s “Hot and Spicy Food Festival” Contest for Toronto’s best spicy dessert. (Polls close July 31.) http://www.lpksculinarygroove.com/index.html

Prepared foods and other

Cafe Sol Maya: The enticing smell of fresh-made coffee wafts in the air as you approach Sol Maya’s booth. Sol Maya Coffee specializes in organic, fair-trade coffee from the highlands of Guatemala. It’s a specialty coffee, meaning that its beans scored more than 80 points in taste tests by the Specialty Coffee Association of America. This past year, Guatemala ranked second in the world for specialty, shade-grown, Arabica coffee. Sol Maya Coffee imports its beans directly from Guatemala and roasts them weekly at its Toronto roastery. Owner Andres Fernandes says, a medium roast brings out the best characteristics in the coffee. You can enjoy a fresh cup at the market, or buy whole or ground beans to take home. If you’d like to try your hand at roasting your own coffee, you can even buy the beans green. Sol Maya Coffee also offers cacao, hot chocolate drink mixes and an intriguing papaya-coffee preserve to spread on bread or crackers. www.cafesolmaya.com

Saucier Foods with chef Roger Wils, formerly the owner-chef of Cafe Brussel on the Danforth.

Monforte Dairy: Monforte recently launched its new dairy in Stratford, Ontario, and owner Ruth Klahsen has big plans. Her artisanal goat and sheep cheeses have already won her accolades, but this year she’ll be adding to her repertoire with cheeses made from cow and water buffalo milk. Ruth loves to experiment and try new things. She’s even got a drink made from fermented horse’s milk in the works!

Ruth originally trained as a chef at the Stratford Chef’s School. She switched from cooking to cheese making because she was “trying to find a career to get old in”. As she says, “the theory was to find something less intense than cooking. It hasn’t worked out that way.” She worked tirelessly to build her new dairy and developed an innovative micro-financing scheme to raise capital. Using Community Shared Agriculture as a model, she raised more than $400,000 from her cheese-loving customer base. (Contributors can redeem their vouchers at Withrow Market.) She’s convinced that the dairy would never have happened without the support of her customers. Of course, the dairy couldn’t operate without the shepherds and farmers who supply the “astonishingly good milk”. Ruth credits them with helping to build a sustainable dairy and with assuring the welfare of their animals. http://www.monfortedairy.com/

Good Food Conspiracy Co. Raw, roasted, vegan, gluten-free--Good Food Conspiracy Company offers something for everyone. “We don’t want to pigeon hole people,” says co-owner Milijana Mladjan , “It’s really just about good food--pushing the envelope about what constitutes good food.” To that end, Good Food Conspiracy offers a variety of raw flatbreads and crackers, all made with organic sprouted grains. Each one is artistically inspired, reflecting Milijana's background in art. There's the Group of 7-Grain Crackers, Futurist Foccacia, Matisse Mo'Rawkin Flatbread, Berry Byzantine, Van Gogh's Gone Crackers and the latest, Viva La Frida cornbread. The breads are dehydrated over a two-day period, which Milijana says, maintains the flavour and nutrition of the grains. As she puts it, “the nutrients and taste haven’t been blitzed out by heat.” There are also raw organic spreads such as a greens-packed pesto made with kale, arugula, basil and parsley, a beanless hummus made with macadamia nuts, and a variety of raw and vegan sweets. The only cooked food at Good Food Conspiracy is ajvar, a slow-roasted red pepper relish—a favourite of Milijana’s partner Zeljko.

Mesey Ethiopian Vegetarian Catering Services: When Mesey Abateneh left Ethiopia in 1993 to settle in Toronto, she brought with her her love of cooking. Today, she runs a catering service out of Malvern Community Kitchen specializing in vegetarian Ethiopian cuisine. Every week she prepares a variety of dishes for the Withrow Market. They’re all a little bit spicy, she says, adding that spices like ginger, turmeric, cinnamon, and fenugreek all have unique healing powers. For those not familiar with Ethiopian cooking, here’s a list of her offerings:

1) YEMISIR KIK WOT (Split lentil stew) Split lentil in red pepper sauce, seasoned with assorted spices.

2) EGGPLANT WOT (Duba stew) Eggplant in red pepper sauce, seasoned with assorted spices.

3) YEFASOLIA WOT (Mixed vegetable stew) Steamed fresh string beans and carrots, seasoned with garlic, ginger and turmeric powder.

3) YEATKILT WOT (Vegetable stew) Steamed cabbage, carrots and potatoes seasoned with garlic, ginger and turmeric powder.

4) COLLARD GREENS Collard greens steamed and seasoned with garlic and green pepper.

5) YEATER ALICHA (Split-pea stew) Steamed split peas, onions, seasoned with garlic and onions.

6) YEMITIN SHIRO WOT (Chickpea stew) Powdered peas in red pepper sauce, seasoned with assorted spices.

7) YESHIRO ALICHA (Mild chickpea stew) Mild powdered pea sauce, seasoned with assorted spices.

8) YEDINCH WOT (Potatoes stew) Steamed potatoes in red pepper sauce, seasoned with assorted spices.

10) VEGGIE BANATU Fresh tomatoes with green peppers, seasoned with garlic and onion, mixed with injera.

All the dishes are served with injera—a traditional Ethiopian bread. Mesey's version is made with wheat.

Riverdale Food Working Group fundraising booth The RFWG is a community founded and driven initiative whose goal is to improve fresh and healthy food access to neighbours on low income. Foods are prepared by volunteers in Lisa Shamai's Kitchen. The menu varies and will be influenced by the seasons and produce availability. The RFWG thanks Lisa Shamai for the donation of her space and guidance in the menu creation, and the volunteers who have taken on this tremendous and important task. For more information on the RFWG visit http://ralphthornton.org/?p=887, and for a virtual visit with Lisa Shamai Cuisiniere see http://lisaskitchen.com/home/. To get involved with the Group, visit the booth, or get in touch with Roberta at rstimac(at)srchc(dot)com, or call 416-461-1925 x 252.

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A visual feast from the past:

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Content last modified on July 22, 2010, at 10:14 PM EST