Have we mentioned recently how much we love farmers’ markets? We love farmers� markets. They’re a great way to experience the vibe of a neighbourhood, meet your farmers and for food lovers, they act as great road trip inspiration.
This weekend, we’re hunting down a taste of Kawarthas-Northumberland at the Leslieville Farmers� Market! Grab some canvas totes, some food-loving, strong friends (this is going to be a big haul!) and hit the market.
An artisan bakery originally from Port Hope, their bread is their legacy! Inspired by French-style bakery techniques, they will have you saying merci beaucoup! They bring several styles of bread to the market as well as sweet and savoury tarts.
For your basket: a loaf of pate fermentA�e (the French version of sourdough and one of their specialties).
Cross Wind Farm
A family run farm, passionate about goats! Not only will you find artisan goat cheeses at this stand, but also goats milk, meat, in addition to a whole line of goats milk beauty products.
For your basket: as much goat cheese as you can get your hands on. Don’t be shy about stocking up on some of their body butter either!
Phoenix and Arnold Grass Fed Beef
Phoenix and Arnold is an Ontario farming partnership between Joel Phoenix and Jeff Arnold, and a small beef cattle operation. Their herd is 100% grass fed and hormone free.
For your basket: one sirloin roast.
With 10 acres of rolling fields, Wheelbarrow Farm’s mission is to operate and build a sustainable farm while also building on the farm-to-tale movement. No artificial pesticides or herbicides are used on their produce! At this stand you will find an abundance of seasonal vegetables as well as locally raised pork.
For your basket: a bunch of carrots.
We’re kicking it old school today with some good ole’ meet and potatoes. This well-loved recipe from Phoenix and Arnold will have you well fed and making left-over roast beef sandwiches all summer long!
- 3 tablespoons olive oil
- 1/2 teaspoon rosemary
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon garlic
- 1 tablespoon soy sauce
- 1/2 tablespoon balsamic vinegar
- 1 teaspoon freshly grated ginger
- 1lb of potatoes peeled and sliced
- 1 bunch of carrots peeled and sliced
- Mix spices and oils and marinate roast in a large bowl over night
- Take Bowl out of fridge and let roast fully thaw still in the marinade
- Sear in very Hot pan on all sides until browned – we used some butter in the pan
- Put the roast in a roasting pan, salt and pepper it again, & poured what was left of marinade in pan-enough to make a shallow pool for the roast to sit in
- Add the carrots and potatoes
- Put roast in oven fatty side up at 450 for 10 minutes
- Turn oven down to 350 and let it cook until internal temperature of 125 deg
- Take roast out and let it sit for 25 minutes loosely covered with foil
- Meanwhile toss vegetables with goat cheese and let sit so cheese melts
- Serve with fresh bread and butter