Thank you to the weather gods that true spring has arrived finally!
The first three weekends of this year’s Farmers’ Market
were unseasonably cold. In fact, a week ago Saturday, I was followed
down Wells Street by a camera man from CTV who wanted to know
why I was dressed for an arctic winter on the May long weekend.
I replied by telling him that it was 4 degrees at 6:30 that morning
when we arrived. He was still laughing when he left.
Things are now well underway at the Market and more vendors and
farmers are arriving each week. I’m pleased to report that
we now have lots of asparagus and rhubarb on the farmers’
tables, and the fiddleheads and garlic scapes should be ready
Willowtree Farm had small asparagus plants ready for planting
available on Saturday and I’m eager to see if I will be
successful with them.
Our new French bakery, which comes up from Toronto, has now been
at the Market for two weeks. They are being enthusiastically received,
are very busy and are selling out, so come early. Their baguettes
are to die for, as are their croissants and hamburger buns. I
have not tried their other breads yet but customers have been
raving about them.
You may have noticed that there is another young woman walking
around the Market with Kiersten, our Market Manager. Her name
is Joanna Allison and she is our new Market Intern.
Joanna is a lifelong resident of York Region and a recent graduate
of York University, where she received her Bachelor’s Degree
in Social Work. Joanna appreciation for locally grown produce
was passed down from her grandparents, who grew their own fruits
and vegetables and taught her the value of having a green thumb.
In her spare time, Joanna is an avid baker and loves experimenting
with new recipes. Joanna also loves to sew and is attempting to
learn to crochet. Don’t be surprised to see her one day
as a vendor at the Market, either as a baker or an artisan.
One of our exciting new vendors this year is Cathy Nesbitt of
Cathy’s Crawly Composters.
The business was established in 2002 and specialises in vermicomposting
and organic diversion. Cathy conducts inspirational workshops,
worm birthday parties and compost consulting.
Her goal is to raise awareness about sustainable living and to
inspire individuals to be the best they can be. Over 75,000 students
have been inspired by Cathy’s presentation. School initiatives
include an adopt-a-worm bin and sustainable fundraising. Teaching
children about composting and the value of worms creates lifelong
Cathy has been involved in numerous collection/composting research
projects and has diverted several tonnes from landfill. Cathy
lives by her word by constantly reducing her own ecological footprint.
Her favourite quote is “without awareness, action IS impossible.”
For the past 12 years, Cathy has been raising awareness about
sustainable living and the wonder of worms. She believes that
worms are going to play an important role in waste management
and soil production and, therefore, in food security.
Worms have been waiting millions of years to help us with our
garbage crisis. Worms are shapeshifters, quietly turning organic
matter into something beautiful for growing delicious and nutritious
food. They are transforming the way we think about waste.
Think of them as the original transformers. What we refer to as
garbage is actually a resource as nature creates no waste.
Our soil has become depleted of nutrients with repeated applications
of chemical fertilizers, which, among many other things, has resulted
in the loss of our bee and pollinator population. Adding compost
to the soil puts life back into the soil.
Vermicomposting is done indoors, is an aerobic (with oxygen) process
and does not smell. It is a hopeful solution to global warming
that can be done by anyone and by vermicomposting we can repair
some of the damage that we have done to the environment.
In addition to supplying everything needed for successful vermicomposting,
Cathy has added certified organic mung beans and a sprout grower
to her line-up. Worms for amending the soil and sprouts for eating
are going to help resolve hunger in the world.
Cathy has used the super simple sprouter for 12 years and she
swears by the health value of sprouts-nature’s superfood.
Cathy’s booth is on Wells Street in front of the former
school and she’ll be there on the first Saturday of each
We are very excited to report that we will have an Ontario winery
joining us for the months of June and July. They are Pillitteri
Estates Winery Inc. from Niagara on the Lake. I look forward to
bringing you their bio soon.
See you at the Market!
*Note: Cathy will be at The
Aurora Farmers' Market on the first Saturday of each month.
Back to Articles