What’s Fresh at Nat Bailey – March 25

Produce: acorn squash, apples, asian pears, beets, bok choi, broccoli, brussels sprouts, butternut squash, cabbage, carrots, celeriac, chard, collards, crimini mushrooms, daikon, delicata squash, endive, fennel, garlic, hazelnuts, herbs, kabocha squash, kale, kiwi, kohlrabi, leafy greens, leeks, mushrooms, napa cabbage, onions, parsnips, potatoes, pears, radishes, rutabaga, salad mix, savoy cabbagespaghetti squash, spinach, shallots, sprouts, stinging nettles, sunchokes, turnips, walnuts, wild mushrooms, winter squash, wheatgrass

Meats, Seafood, Dairy: Beef, Bison, Halibut, Pork, Duck, Salmon, Turkey, Chicken, Cod, Cheese, Eggs, Tuna

Other: Dried Fruit, Honey, Frozen Berries, Juice, Pickles, Yogurt, Preserves

Click HERE for this week’s full Nat Bailey vendor list

Don’t Miss

Electro Recycle is ready to accept over 300 small appliances while you shop the best in local flavours at Nat Bailey Winter Farmers Market. Have recycling questions? Ask their friendly staff onsite located near the information booth! For what they can accept please visit their website at electrorecycle.ca/

Our Donation Station recipient this week is the Newcomers Community Kitchen at Little Mountain Neighbourhood House. NCK supports knowledge exchange and cross-cultural food literacy skills while providing safe and inclusive spaces for newcomers to participate, share their voices and their favourite recipes. Please consider supporting this program by donating produce, cash or market money this week!

Market News

Bryan and Agnes Warmerdam specialty daffodils will be at Nat Bailey this weekend. Brighten up your own day or a special someone’s by picking up some beautiful fresh cut daffodils.

Plan to see the return of leafy greens over the next few weeks at the Winter Markets. Spinach, salad mix, sorrel, chickweed and radicchio all are starting to make an appearance. Lets get excited and start to bring in spring!

There is only 5 weeks left until the Nat Bailey market season comes to an end! April 22nd is our last day. As our winter market season starts to come to a close, VFM prepares to transition into our summer market season. Stayed tuned for upcoming dates and info on our 7 awesome summer markets across the city!

Weekly Recipe

Looking for some food inspiration? Check out a weekly recipe from the In Pursuit Of More blog for an easy way to make a delicious meal.


  • (1) head of broccoli
  • Olive oil & salt for cooking the broccoli
  • (1/2 – 1) cup cooked grain (quinoa, rice, faro, millet)
  • a few handfuls of raw salad greens, such as arugula or spinach
  • (2-3) marinated artichoke hearts
  • (1/4) cup red bell pepper, chopped
  • (1-2) slices red onion for garnish
  • (1/2) ripe avocado, sliced
  • Fresh parsley for garnish
  • Honey mustard dressing to taste

Start by putting up a pot of quinoa to cook, or your favorite grain of choice. In these cases, I always find it handy to have cooked grains on hand in the fridge, which make for easy meals thrown together without the wait time. If you would like the quinoa to be warm here, then cooking right before this meal is suggested.

Gather your ingredients and place the salad greens, artichokes & quinoa in the bowl, leaving space for the broccoli and avocado. Prepare your dressing and remaining ingredients for garnishing the bowl.

Wash & chop the broccoli into bite size pieces and put up a tablespoon of olive oil to heat up in a wok. With the heat on high, add the chopped broccoli and cook, stirring often and quickly, until the broccoli is bright green and still very firm. Lightly salt once as you go if desired. After 4 minutes, remove the broccoli from the heat and set aside.

When the broccoli is cooked, add it to the bowl with the greens & quinoa and nestle the avocado into the mix. Garnish with parsley, minced red pepper, onions & honey mustard dressing.

  • (1/4) cup olive oil
  • (2) tbsp cider vinegar
  • (1) tbsp dijon mustard
  • (1) tbsp honey
  • (1/4) tsp salt
  • (1/4) tsp dried mustard powder
  • (1/4) tsp turmeric, if desired for a yellow color

Blend all ingredients together in a blender or hand blender and enjoy. Keep in the refrigerator for future use, this dressing is great on any cooked veggie bowl or raw salad, Enjoy! This recipe serves one hungry tummy.

Hastings Park Winter Market

If you miss Nat Bailey, be sure to head to the east side to pick up your weekly groceries! Every Sunday the Hastings Park Winter Farmers Market runs 10-2pm until the end of April. It has lots of FREE parking and more vendors than ever before! *Details here*

Visit us at Nat Bailey Stadium (4601 Ontario St.), Saturdays, 10am-2pm 

Click here for more info on Nat Bailey Winter Farmers Market