Farm to Closet?

Have you heard of the latest movement in local living? It has to do with all things fibre. Who makes it? Who grows the material? Who are the artists behind it? Join us here at Covent Garden Market this weekend to learn all about it! We are honoured to be the chosen space of the Fibre Art Festival happening November 15th-17th. The best part? It will be happening during our Saturday Farmers' Market, which sounds like the making of an amazing Saturday! For more details, click the link here.

Indoor Market

Did you know that many of the market’s indoor vendors support local farmers in our area? You’ll often see our farmers heading in after a long day outside with cases of produce, fruit and more to sell to indoors. Other vendors work directly with farmers who may not actually attend the market, but have their product available at the shops indoors. During the winter months, the farmers market can look small, but we are so grateful to have the wonderful addition of our indoor vendors to complete the experience.

Cozy Winter Treats

The dark and cold evenings call for some home baking traditions. Try this French Canadian Recipe using local syrup and honey!

Pouding Chomeur

2 ¾ cup maple syrup
2 Tbsp Honey
½ cup 35% cream
1 ¼ cup all-purpose unbleached flour
1 ¼ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¼ cup sugar
1 egg
⅔ cup milk
1 tsp vanilla extract


1. With the rack in the middle position, preheat the oven to 200°C (400°F).

2. In a saucepan, bring the maple and honey to a boil. Simmer until a candy thermometer reads 108°C (226°F), about 10 minutes. Remove from the heat, add the cream and stir to combine. Pour the mixture into a 20-cm (8-inch) Pyrex baking dish. Set aside.

3. In a bowl, combine the flour, baking powder and salt. Set aside. In another bowl, cream the butter and sugar using an electric mixer. Add the egg and beat until smooth. With the mixer on low, add the dry ingredients, alternating with the milk and vanilla. Using an ice cream scoop, drop about 9 balls of dough, about 45 ml (3 tablespoons) each, into the syrup mixture. Bake until a toothpick inserted in the centre of a ball comes out clean, about 40 minutes. Serve warm or cold.

4. Note : A more traditional approach is to place the dough in the baking dish and pour the partially cooled syrup mixture over it before baking. Note that the cake will be more thoroughly soaked if you use this method.



What's on This Week?

Saturday November 16th 

Vendor List:

  1. Morsels: Sweet and Savoury Pastry
  2. Lynch Maple Farms: Syrup, Fudge, Preserves
  3. Helm Baked: Gluten Free Baking
  4. La Houlette Da Vie: French Baking and Sourdough Bread
  5. Liz’s Lovely Looming: Hats, Mitts, Scarves and More
  6. Orchard Hill Farms: Organic Produce and prepared Salads, Sauces and Spices
  7. Blanbrook Bison: Bison, Fresh and Frozen Cuts, Jerky, Pepperettes, Salami
  8. Thames River Melons: Frozen Berries, Fall Produce, Squash, Leeks and More
  9. Harvest Moon Trading Co.: Mostly local and organic preserves
  10. Greystead Gardens: Organic Produce
  11. International Bakery: Italian Focaccia and Whole Grain Bread
  12. Pillitteri Winery
  13.  Naturally Vegan