Private: Blog & Recipes Archive

Here’s a heads up about upcoming Easter hours: we’ll be open on April 4th for our Bunny at the Market event in support of the Children’s Health Foundation, but the Market will be closed on Good Friday and Easter Sunday. Enjoy the holiday with your loved ones, and we’ll see you again the following week when regular hours resume!

Join us for a fun-filled Easter celebration at The Market on Saturday, April 4 from 11 AM – 3 PM, on our upper level Mezzanine! In partnership with the Children’s Health Foundation, this special community event supports local kids and families. The event is free to attend, and donations to the foundation are always appreciated, every dollar helps make a difference💛

Here’s what you can enjoy:

🐰 Photos with the Easter Bunny (includes on-site prints + a digital copy)

🎨 Kids workshop

🎻 Live quartet & children’s music

🎭 Face painting

🎲 Fun games and activities for kids

🍬 Special treat for the first 100 guests

Bring the family, celebrate spring, and make some sweet Easter memories at The Market! 🌸🐣💛 Looking to make a donation to the Children’s Health Foundation? Click here!

Check out our socials to see what Rafet is up to at Market Cafe this week! From all-day breakfast and classic sandwiches to freshly made date squares and special blends of coffee, they’ve got it all. 🥪☕️♥️

Their new Easter cookies and Easter blend coffee are the perfect addition to your upcoming weekend plans! Be sure to visit this charming cafe next time you’re at the Market, and say hi to Rafet while you’re there! ✨

Need some inspo for Easter brunch? The Market’s got you covered. This classic quiche recipe is easy as pie (see what we did there?), but it’s sure to be the star of the show on your dining table. Our crust recipe makes enough for two quiches, but the filling recipe is for one: feel free to mix up the veggies and cheese and double the filling recipe if you want to make two, or keep the extra pie crust in the freezer for a later date!

What you need:

• Pie crust (see recipe below, but store bought works fine in a pinch!)
• Fresh asparagus (find it at Havaris or Doris Family Produce)
• Crumbled goat cheese (from Smith Cheese: our fav is their capriny goat cheese)
• Duck eggs or chicken eggs (find them at Chris’ Country Cuts)
• Heavy cream
• Butter (find it at Smith Cheese)
• All-purpose flour (find it at Havaris Produce)
• Salt and pepper

For the crust:

• 1 tsp salt
• 1/2 cup + 2 tbsp cold water
• 3 1/2 cups all-purpose flour (we love using local flour from Arva)
• 1 1/3 cups unsalted butter (or use salted and omit added salt from recipe)

1. To make the dough by hand, put the flour in a mixing bowl. Cut the butter into small cubes and scatter the pieces over the flour. Using a pastry blender or two knives, cut the butter into the flour until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Move butter mixture into a large bowl and add cold water and salt to the bowl: stir with a fork until it begins to come together in a shaggy mass. 
2. Gently mix until the dough comes together into a ball but is not completely smooth. You should still be able to see some butter chunks. On a lightly floured work surface, divide the dough into two equal balls and shape each ball into a disk, about 1 inch thick. Wrap well in plastic wrap and chill for at least 2 hours or overnight.
3. To line a tart pan or pie dish, place a disk of dough on a lightly floured surface and roll it out 1/8th of an inch thick, rolling from the center toward the edge in all directions. Lift and rotate the dough a quarter turn every few strokes to discourage sticking and work quickly to prevent the dough from becoming warm. Lightly dust the work surface with extra flour as needed to prevent sticking. Carefully transfer the round to the pie dish (fold it in half or into quarters to simplify the transfer if necessary), easing it into the bottom and sides and then pressing gently into place. Trim the dough even with the rim of the pan with a sharp knife. 
4. For a partially baked crust, poke the crust a few times with a fork and bake at 375F until the surface looks dry and pale, with no dense or opaque areas left, about 20 minutes. Allow the crust to cool before adding your filling. 

For the filling:

• 1/2 bunch fresh asparagus (find it at Havaris or Doris Family Produce)
• 1/4 cup crumbled goat cheese (from Smith Cheese: our fav is their capriny goat cheese)
• 4 duck eggs or 5 chicken eggs (find them at Chris’ Country Cuts)
• 3/4 cup heavy cream
• Salt and pepper to taste, about 1/2 tsp each

1. Break off woody ends of asparagus, then add to a hot skillet with a pat of butter and saute until bright green and slightly cooked but still firm. Remove from heat and set aside.
2. Whisk eggs, cream, salt and pepper in a large bowl until well incorporated.
3. Pour egg mixture into par-baked crust and top with asparagus spears and crumbles of goat cheese.
4. Bake for 30-40 minutes at 350F or until the middle of the quiche no longer jiggles. Allow some time to cool and fully set before serving.

Today (March 26th) is Purple Day! This is an international grassroots effort dedicated to increasing awareness about epilepsy worldwide. People in countries all around the world are invited to wear purple and host events in support of epilepsy awareness today: don’t miss the purple lights on our Talbot Street entrance! Click here to learn how to show your support. 💜

It’s last weekend for our Winter Indoor Farmers’ Market upstairs in the Mezzanine! Running from 9am to 1pm, come buy your fresh, local food directly from your growers and producers to taste the Market experience! We can’t wait to see you there! April 4, we will be moving back out to the Square, 8am-1pm.

Attending Vendors

• La Houlette de Vie; fresh baked organic naturally fermented bread
• Greystead Gardens; fresh produce, spices
• Small World Mycology; premium fresh mushrooms
• Pillitteri Estates Winery; VQA Ontario Wines
• Blanbrook Bison Farm; bison products
• Jumping Ovens: savoury pies, brioche & more
• Abby Mae Gluten Free; scones, muffins, bagels, fruit tarts & more, all exclusively
  gluten free
• Wandering Bee Flowers, fresh cut & dried flowers

Every Sunday here at the market, we host Sampling Sundays, a chance to try delicious bites from different vendors. Whether it’s your first time tasting or a reminder of how good it really is, it’s the perfect way to explore what’s local and tasty! This Sunday, we’re featuring: cheese and pulled pork mini pastel from Love Pastel. 

🕚 Time: 11 a.m. ~ while supplies last!

You won’t want to miss this!

We’ve had our new Market hours for nearly a year now, and we’d love to hear what you think of them. Please take a moment to fill out our quick survey and let us know how the new hours are working for you: your input helps us serve you better!

As a thanks for sharing your thoughts, we’ll be giving away $50 in Market gift certificates to one lucky survey respondent EVERY WEEK! Don’t miss out on your chance to win.