Jasmine Mangalaseril checks out what's new at local farmers' markets

With the weather warming up, local farmers' markets are gearing up for a busy summer. And with a new season comes new events along with new vendors who are finding different ways to tempt our taste buds.

Kitchener Market, 300 King Street East, Kitchener

Through cooking classes and events, the Kitchener market aims to satisfy the need to escape from the same-old-same-old. They'll partner with Willow River Centre for Summer Solstice Saturday in June, and in August they'll host a Far East Asian Night Market with the Kitchener BIA.

"We have a variety of cooking classes, partnered with amazing local chefs [including] Chef Rob Hillier from TWB Brewing and Chef Nicole [Puffer] from Meals Without Madness," said Madeline Dale, operations supervisor.

"We have quite a few newer chefs who have joined us, like Chef Surbhi from Indian Gusto and Chef Susan who has a diverse African cuisine cooking class coming up in June."

Marquez Churros

Justin Marquez (left) started selling churros, with his father, out of a food truck during lockdown. They opened Marquez Churros at the Kitchener Market back in February. His aunt Irasena Sanchez (right) helps sell churros at the stand. (Jasmine Mangalaseril/CBC)

What began as a father-son lockdown activity evolved into a popular food truck and, in February, a stall in Kitchener Market's food hall. Based on traditional family recipes their menu includes flautas, tacos and conchas.

"I feel like we got a pretty good response from the community," said co-owner Justin Marquez. "I think we've had a really good impact on the community and positive impact too. We've had a lot of familiar faces come back. So, I think we're doing a pretty good job."

Kojo's Korner

Edwina Dei-Davis is no stranger to the Kitchener Market but this summer she'll be adding something different from her usual offering of skin care products. Kojo's Korner, a Ghanaian-inspired restaurant will open in June. (Jasmine Mangalaseril/CBC)

Edwina Dei-Davis is already a market presence, selling skin care products made with her family's shea butter imported from Ghana.

Her restaurant, Kojo's Korner, is due to open in June. It will offer jollof rice, suya (a kebab with a spicy flavourful peanut dry rub) and chicken wings that have "flavour, spirit, and funk."

"I kept the menu very simple," explained Dei-Davis. "It's Ghanaian-inspired. A lot of traditional Ghanaian meals, but I am first-generation Canadian, so I infuse some of the stuff that I grew up eating, mixing in the flavours that I had around me."

St. Jacobs Farmers' Market, 878 Weber Street North, Woolwich

This year St. Jacobs Market is focusing on their farmyard programming for young people. This includes a small farmyard with a friendly cow named Ruby as part of their Farmyard Fables program.

"You could come and hear a story and then meet the animals. This year, the story is going to be read by a princess or a storybook character," said market manager, Megan Malcolmson. "Some of our community partners are going to be doing educational, kid-based programming revolving around food and agriculture in the farmyard."

Bach Lava Bakery

Zahra Shabannezhad has been operating Bach Lava Bakery out of the St. Jacobs Farmers' Market with her best friend since April. They use traditional and non-traditional ingredients, like raspberry and Nutella, to make western inspired baklava. (Jasmine Mangalaseril/cbc)

Recent college graduate Zahra Shabannezhad co-founded Bach Lava Bakery with her best friend. Since April, they've been baking traditional and western-inspired baklava, some featuring cardamom and imported Iranian organic saffron at the market.

"People are not familiar with [baklava] here," said Shabannezhad. "The raspberry baklava is created by the mindset [that] we really like to mix West culture and East culture together. Baklava and raspberry together [to create] raspberry baklava."

Plantry

Heather Virtue started selling grab-n-go plant based meals at the St. Jacob's Farmers' Market last month. (Jasmine Mangalaseril/cbc)

London-based Plantry joined the market in May, selling plant-based, gluten and dairy-free meals. Their reheat-and-eat dinners include mushroom and wild rice stew, Thai peanut crunch, and Buffalo chickun' with cauliflower.

"It was kind of a 'scratch my own itch' kind of thing," said founder Heather Virtue. "I had the idea about three years ago, in a grocery store. It was a busy crazy day. I was looking for something healthy in the grab-and-go section. I couldn't find anything. So, I thought, 'Hmm. I need to start making something.'"

Guelph Farmers' Market, 2 Gordon Street, Guelph

Run by 10C, a community social enterprise nonprofit, programs like cooking classes happen at the Nourish community kitchen (also run by 10C) while other events are at the market.

"We have cooking classes happening on a monthly basis. We just had Rodolfo [of Rodolfo's Rebel Foods] host his own cooking class," said Alex Vecchio, operations lead. "We'll be hosting vintage markets, art-focused markets…in addition to a number of special Saturdays around Halloween, back-to-school, Food Day Canada."

Ona's Bakery

Ona's Bakery has been selling savoury Afghani pastries at the Guelph Farmers' Market since last summer. Zahra Husiny (left) and Hasib Sharifi (right) hold pouchaks filled with a rich meaty filling, or a fresh vegetable one. (Jasmine Mangalaseril/CBC)

Brothers Jaber, Fysal, and Baset Husiny opened Guelph-based Ona's bakery last summer.

Ona means mother in Uzbek. Their Afghan pouchaks is based on their mother's secret recipe. Pouchaks are savoury dumplings or hand pies, related to Central Asian samsas and Indian samosas.

"Mom made these for us growing up as comfort food, so it's something that's been around for us forever," explained Jaber Husiny. "And then there's an a-ha moment of, 'Oh is this available to others?' and 'How can we change that?'"

Eastern Woodlands Trading Co.

Eastern Woodlands Trading Co. joined the Guelph market a few weeks ago. They sell snacks, like adaptogenic energy balls and breakfast cookies, and ready-made meals using ingredients from their north Burlington-area family farm.

"We grow microgreens and other kinds of produce, and we use them in our lunches, salad bowls, and fresh rolls," said Michael Bryant. "They're plant-based and gluten-free. It's really about using a huge variety of different plant-based ingredients with vibrant colours and obviously great flavour combinations."