Having offered 4-month Winter shares for 5 years, we’ve bridged the seasonal local food-lack gap by adding 2 months to our Winter shares. You can eat urban fresh food year-round because we cool store, can, freeze, dry, ferment and grow fresh food on our urban farm. Along with the food, we offer storage tips and recipes. We’re pleased to offer this option, and invite you to eat year-round with our NEW 6 month Fall-Winter farm share.
I was a boy visiting a farm in Devon England. Farmer David left me in the silage pit with a tractor and a heap of submerged manure. My job was to move it out. Responsibility grew to inspiration in me, as I shifted the muck.
I didn’t know at the time I wanted to be a farmer. In that moment, desire grew from experience, until, when finally given choice of occupation at age 33, I jumped in. I borrowed land and got to work building soil. I rock-picked, roto-tilled and reduced my income expectations. I became an agronomist-nutritionist-urban-
Seven years, 3 children, and a pocketful of dreams later, I co-run a Community Shared Agriculture and farmers’ market farm, feeding people and offering nutrition and agri-education. From childhood inspiration to present-day occupation. There’s no end in sight, but I’ll sleep well tonight thanks to fresh air, hard work, and the promise of reciprocal care from an earth which has goodness to share.
Pictured above, the humble CSA basket. What wonder lies within? A realm of taste, texture and colour. Recipes to explore. Laughter with friends over meals. Minerals, vitamins and more, all with a powerful flavour punch. Eat the Freshest Food! in our 2016 CSA. A full share costs approx $7/week per person in an average 4 eater house.
Arugula, Asian Greens, Basil (Genovese, Thai, Purple), Beets (4 varieties), Bitter Melon, Organic Slicing Beans, French Filet Green Beans & Yellow Beans (2 varieties/ea), Cabbage (red & green), Carrots, Celery, Cilantro, Cucumber (slicing, lemon, pickling), Cut flowers, Dill, Eggplant, Fennel, Garlic, Garlic Greens, Garlic Scapes, Green Onions, Kale, Kohlrabi, Lettuce (several varieties), Mint, Onions, Oregano, Parsley, Peas, Peppers (sweet & hot), Potatoes (early white&red), Radishes, Rhubarb, Rosemary, Sage, Shiitake mushrooms, Spinach, Sprouts (several types), Summer Squash, Sunchokes (red & white), Sunflower shoots, Swiss Chard (several colours), Tarragon, Thyme, Cherry Tomatoes, Heritage Tomatoes, Turnip, Zucchini
This year of extended warmth has handily coincided with our extension to year-round farm produce sales.
Founded in 2011 as a Kingston destination for local farm produce procurement, Memorial Centre Farmers’ Market (MCFM) is now open year-round. After a 2 week break, the market opens January 10th 2016 at Princess St United Church hall. The Winter market will operate Jan-April 10am-2pm, dovetailing with the existing May-December market days. As usual, you’ll find Main Street Market there every week.
Unknown to the Farmers’ Market Association of Kingston board (which operates MCFM), winter weather was to hold off until the end of December this year, allowing farmers an extra window to conduct outdoor chores and harvests in preparation for the January re-opening. And, it has helped us demonstrate what farmers have always known: farming is a year-round, not seasonal, occupation.
Watch the clip to see more of how Main Street Market has been using the warmth to our eaters’ advantage. And, visit us at MCFM at 484 Albert Street.
Spending months in the field every year is sweet pleasure. Sweat pleasure. Working for a goal. Bringing Kingston the Freshest Food! by growing it downtown to organic standards. Every breath of fresh air. The quiet after a rainstorm. The smiles on faces and happy bellies when eaters joyfully join in by devouring the scents, taste and nutrient-dense goodness of food grown in YumGK. This is pleasure. When brassicas finally evade flea beetle attack and thrive. When flavours combine in the mouth. When rain replaces snow on the weather menu. A basket of fine Fall food furnishing forth the Winter table. That’ll leave a good taste in the mouth.
Get a taste of the freshest of these items on weekly basis by joining our CSA
Arugula, Asian Greens, Basil (Genovese, Thai, Purple), Beets (5 varieties), Bitter Melon, Organic Slicing Beans, French Filet Green Beans & Yellow Beans (2 varieties/ea), Broccoli*, Cabbage (red & green), Carrots (orange, purple, white, yellow), Cauliflower*, Celery, Cilantro, Cucumber (slicing, lemon, pickling), Cut flowers, Dill, Eggplant, Fennel, Garlic, Garlic Greens, Garlic Scapes, Green Onions, Ground Cherries, Hot Peppers, Kale, Kohlrabi, Lemongrass, Leeks, Lemon Basil, Lettuce (several varieties), Mint, Onions (red & yellow), Oregano, Parsley, Parsnips, Rosemary, Sage, Melons (3 varieties), Peas, Peppers (sweet & hot), Potatoes (early white&red), Pumpkin, Radishes, Rhubarb, Rosemary, Sage, Shiitake mushrooms, Shiso, Spinach, Sprouts (several types), Summer Squash, Sunchokes (red & white), Sunflower shoots, Swiss Chard (several colours), Tarragon, Thyme, Cherry Tomatoes, Heritage Tomatoes, Roma Tomatoes, Turnip, Winter Squash (several varieties) and Zucchini. And more…
NB: some items are being grown for Wintershares. We don’t guarantee every item will make it to every share. If you want a particular item, please let us know. *trialing in 2015
Presenter Rain Lill returns with another delectable – child friendly – workshop: chocolate bliss! Just in time for Valentine’s Day, or just for the love of chocolate. Rain will teach you the basics and guide you to make your own chocolate bar. You’ll choose your own flavour and herbal combinations. And, drink a delicious chocolate superfood drink during the bliss-shop!
A chocolate bar made by you!
Know-how to make healthy and delicious raw chocolate!
Know-how to make a superfood chocolate drink!
Where-to-buy list for ingredients
Time: 10-12 February 7th at GoGreenBaby, 293 Division St
Signup deadline: February 3rd
what to bring: a cup (other items TBA)
Learn kimchi and kraut wild fermentation methods with presenter Rain Lill.
We’ll learn how to, let you try your hand at it, provide you with recipes, make sure you have some to take home, and answer questions you have about the processes.
Fermented foods are incredibly good for your gut. Good for you. Good health starts with what you put into your body. Take control of your own health needs by learning how to prepare fermented foods for yourself and your family.
Children welcome to attend and participate / join other children in childcare options.
MIKE EVIN plays our FIRESIDE CONCERT NOVEMBER 21st 2014 with KYRA and TULLY.
“Mike Evin is a rarity – a pop composer who isn’t afraid to use his wit or to wear his heart for all to hear.” — CBC Radio
“Kyra and Tully’s voices blend like honey in warm tea: perfectly.” Tim Lyon, MSM
For the past 2 years we’ve offered 10 Wintershares to current CSA members. Towards Winter 2014-15 we’ve prepared 24 Wintershares. We’re opening up those shares for new members, and you’re invited. You’ll get a basket a month (likely on the 2nd week) in November, December, January and February. Maintain your connection with the land as you eat through the Winter with us.
dried shiitake mushrooms and herbs
fresh greens, sprouts and bread (GF option available)
canned goods such as Vietmanese daikon&carrot pickles
frozen tomatoes, edamame and more
stored veg onions, potatoes, garlic, turnips, cabbage, carrots
COST: approx $70/month TBA
Get more details, reserve your share, and eat through the Winter with us, by e-mailing, texting or calling. Or, visit us at the Memorial Centre Farmers’ Market and tell us you’d like a Wintershare.