Open Wednesdays, 8:30 am to 2 pm from May to October

Rhubarb Chutney a la Guest Chef Lisa Dixon

Lisa Dixon of Black Honey Desserts was our first guest chef of the season. We had a great time talking to people about #7DaysofGreen and Ontario Local Food Week.


Lisa Dixon cooking up market goods! 
With generous donations of food from vendors around the market, she made up some roasted veggies that went atop CrossWind Farms chevre, and Two Dishes Cookshop toasted bread. She also made some amazing Rhubarb Chutney, see recipe below:
basket of market goods donated by vendors



Rhubarb Chutney

3 cups rhubarb, chopped (from Gaelic Garlic & Greenshire Farms) 1/2 cup brown sugar 2 Tablespoon honey (From Wren Lane) 1/2 teaspoon cinnamon 1 teaspoon freshly ground cilantro seeds 1/2 teaspoon freshly ground fenugrek 2 Tablespoons each chopped fresh cilantro & chives (From C. Bruni & Sons) 1 cup apple cider salt to taste

add all ingredients in a medium size pot simmer serve

market veggies roasting alongside Two Dishes bread toasting
roasted veggie sandwiches with crosswind cheese . mmmmm

Rhubarb Chutney boiling down 
We have guest Chefs from local restaurants join us once a month. They will be on-site cooking up delicious seasonal veggies & other market products. Come on down to see what they make; and give it a try!