We hope that your transition into fall has come smoothly & you enjoyed another long weekend! As the season slowly changes so will the market. I personally think we are getting into some of the best, earth-grown goods. Visit the organizer’s table if you’ve got kids who would like to explore the market by a scavenger hunt!
We have said so long to a few vendors as their fall takes them into different work or additionally busy times. Animal Liberation will no longer be in attendance & Debbie Weicha (the wonderful woman known as “Peach Lady”) has sold her last peaches for the season. This is our last week with the wonderful Earth + City folk – so get your fill of their cookies, lemonades & chocolate macaroons. We hope to be filling their places in due time so stay tuned for vendor updates!
What’s Fresh
Nature’s Way Organics is bringing the heat along with this September heat – find ghost peppers at their table!
Haystrom Farm also has an array of hot peppers – including the sweeter poblanos as well as other heirloom varieties.
Organic Vibes has romaine lettuce – fresh picked for a perfect caesar salad (see recipe below).
P & H Farms has an abundance of gourds & squashes to ease you into your fall cooking.
Stanners Vineyards from Prince Edward County is new to the Cabbagetown Market. We are happy to have them bring their award winning Riesling & Pinot Noir varieties.
Musician Cody McMillan is back by popular demand (www.codymcmillan.com).
Recipe of the week: Crowd-Pleasing Vegan Caesar Salad
(by Oh She Glows)
FOR THE DRESSING (Makes 3/4-1 cup):
1/2 cup raw cashews, soaked overnight
1/4 cup water
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1 small garlic clove (you can add another if you like it super potent)
1/2 tablespoon vegan Worcestershire sauce (I use Wizard’s gluten-free brand)
2 teaspoons capers
1/2 teaspoon fine grain sea salt and pepper, or to taste
FOR THE ROASTED CHICKPEA CROUTONS:
1 (15-oz) can chickpeas (or 1.5 cups cooked)
1/2 teaspoon extra virgin olive oil
1/2 teaspoon fine grain sea salt
1/2 teaspoon garlic powder
FOR THE LETTUCE:
1 small/medium bunch Lacinato kale, destemmed (5 cups chopped)
2 small heads romaine lettuce (10 cups chopped)
Directions:
Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.
Roast chickpea croutons: Preheat oven to 400F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it’s ok if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder and salt and toss to coat. You can add a sprinkle of cayenne pepper if you like it spicy. Roast for 20 minutes at 400F, then gently roll the chickpeas around in the baking sheet, then roast for another 10-15 minutes, until lightly golden. They will firm up as they cool.
Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
Prepare the lettuce: De-stem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
Assemble: Add dressing onto lettuce and toss until fully coated. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.
