Sarnia Farmers Market Ltd
110 Proctor Street N7T3G2 Sarnia, ON, Canada

Buongiorno, Complement a get-together with fresh baked artisan bread from Alfredo's. Buon appetito.

Buongiorno, Let Alfredo's help you make that special Valentine's Day meal with heart shaped imported pasta. Available at the Sarnia Farmer's Market and Alfredo's downtown. Buon appetito.

Happy early Valentine’s Day! Need anything to celebrate? The market is fully stocked with everything you need. We’ve got wine and cider, meats and cheese, and of course desserts. Or if you don’t feel like cooking, you could always pick up spring rolls for two! Need a gift? The Ice Creamery has you covered with chocolates and goodies. Does anyone have any fun plans? I’m just using it as an excuse to have some wine, charcuterie, and plenty of sweets. How about you? Gonna cook/bake anything? Let me know in the comments below!

Clock is ticking on chocolate strawberry sales for Valentines day. Icecreamery.ca You can order and pay online and it makes pick up a breeze and it leaves more cash in your pocket for shopping at the market.

These prescription glasses were left behind on Saturday morning. If you are missing yours they can be picked up at Weiland Meats stand.

Made another yummy market dish tonight! I used Alfredo bread, Bosc pears from Armitage Orchards, mozzarella from Noppens Cheese, prosciutto from Der Stammtisch Deli look it up. Dwayne’s booth, greens from Mailloux farms. And in the end drizzled it with honey from Kaps Market Flowers. What’s your favourite market dish? Let me know in the comments below!

I was working and listening to the radio this week when a Christmas song came on. It was 23 degees and sunny .Holy, I thought as I looked at the stain brush in one hand cold drink in the other. How incongruent? I was awakened to the fact that...its coming. Christmas. So we broke out the Christmas themed moulds and started churning out stocking stuffers. Our market space already has a decent selection of stocking stuffers and lots of hot chocolate bombs. The bombs will keep till Christmas and chocolate letter making began today. Next week dipped chocolates and truffles.

It’s that time of year again, time to decorate your house with homemade greenery from Bayfield Berry Farm. Kaethi from Bayfield has made these greenery arrangements and will have them at the market every Saturday for the next month!

I’ve always wanted to try making a roast chicken, but it felt like much too large of a task. Recently I made the impulsive decision to do it. Oh my goodness, it was WAY too much work, but oh boy was it worth it! I brined mine overnight, covered it in an herbed butter and baked it on a bed of market veggies. I’m a bit of a critic of my own cooking, so I think there’s room for improvement; and I’m hoping you might be able to help me out. If you’ve got any chicken roasting tips, please comment them down below; I’d love to work my way up to even roasting a turkey! What do you serve with roasted chicken? Any tips to offer? Or is this one of your family members expertise? (We always let my grandma do thanksgiving turkey) let me know in the comments below!

Let us as a nation stop and remember all the sacrifice others did for us!

As you know, our lovely mini doughnut vendor typically makes a ton makes caramel apples this weekend for Brigden Fair. However, with things being different this year, he’s decided to try something new. If you’d like to order caramel, caramel fudge, or caramel fudge and toppings (like skor) apples you can do so through the ice creamery website www.Icecreamery.ca/apples and then pick the apples from the market. Caramel apples have always been a thanksgiving tradition for my family. Typically we bring a bunch of them as hostess gifts and chop them with an apple corer (one that cuts them into wedges) to make them an easy finger food; and it’s always a hit. What are your family thanksgiving traditions? Let me know in the comments below!

Here’s a cool recipe to try, it’s oven roasted pork belly! To make it, you cut the pork belly into 3/4 inch strips and then cut those into 1/2 inch pieces. Season them however you’d like, and then roast them at 350 for 1.5 to 2 hours, tossing them every 30 minutes until cooked. Made with pork belly from Weiland meats. Have you ever tried pork belly? Did you like it? Let me know in the comments below!

A CIBC debit card has been turned in to Weiland Meats stand

Unicorns are real (and FLUUFFFYYYY! Lol) but they are rare, so rare that we only have 20. If you managed to catch such a rare thing you might even put it in a display case. We did that for you. This is our first small batch of unicorn cotton candy bombs in a limited boxed editon. Add boiling water and they explode magically into a pink hot chocolate. They are super rich. Would a cotton candy unicorn be anything but rich? Rich enough for two? You decide. We have 3 trays of chocolate and 20 unicorns for market tomorrow.

This fall weather just SCREAMS roasted veggies. So for dinner tonight we had a roasted veggie pasta made with zucchini’s and tomatoes from Malloux and onions and squash from Vrolyks. We grilled up some spicy Italian sausages to go with it, what a scrumptious meal! What dish screams fall to you? Do you like roasted vegetable? What veggies do you like to put in your recipe? Let me know in the comments below!

Tonight I’d like to show you a recipe that was actually sent in to me by our doughnut man Dave. He found a cool recipe for pumpkin soup that you cook IN a pumpkin. I know that the picture isn’t a pumpkin, he used a buttercup squash instead. To make it, you cut off the top of the pumpkin and scrape out the seeds and a bit of the pumpkin. You then make the base of the soup, put it in the pumpkin, add the top back to act as a lid and bake it. For more in depth instructions, I’ve included the link below! Do you like pumpkin soup? Or how about squash soups in general? Do you add any toppings? What would you pair with it as a side? Let me know in the comments below! https://permies.com/t/94242/kitchen/Pumpkin-Pie-Soup

I’m not sure how I thought Brussels sprouts grew, but this is not it. Isn’t it neat? It looks like a mini Christmas tree, just needs a star on top. You then chop the sprouts off and cook them however you’d like. Have you ever had Brussels sprouts like this? What’s your go to recipe for Brussels sprouts? Let me know in the comments below

Tonight I made a quick yummy dinner I thought you might enjoy! I picked up peppers, zucchini, onions broccoli, cauliflower and smoked sausages the market (and jalapeños but I got those at the grocery store...whoops) chopped them all, and tossed them with olive oil, old bay seasoning and hot sauce (I used Frank’s red hot but I’m sure any would work, I just like spice) and roasted it in the oven at 400 degrees for 16 minutes, giving the veggies a mix half way through. It was so yummy as a meal but also works as a loaded side dish! If you give this recipe a try, be sure to tag us! What’s your favourite go to quick meal? Let me know in the comments below!

Another scrumptious farmers market dinner! Barbecued salmon from Purdys paired with lemon pepper pasta from Alfredos and grilled peppers! An ongoing goal of mine is to get more into eating fish. I’ve never been super keen on it, but I’m steadily working. How about you? Do you enjoy fish? How do you like to eat it? Any recommendations on how or what type of fish I should try to ease my way into it? Let me know in the comments below!

Hi Ray from Twin Bridge Honey. If you think that nature is always in perfect harmony. Think again! This happens 2 days ago that makes no sense at all.

100 bombs ready to explode on the scene tomorrow at market. Shop early to avoid disappointment.

Working at the market, I quickly became spoiled by the amazing garlic. I dont know about you, but I enjoy putting garlic in almost all of my cooking. Something I noticed was that the market garlic is more flavourful so I can use less of it, which is also a bonus! Have you tried the garlic from the farmers market? Can you taste a difference? Do you always instinctively put way more garlic in your food than the recipes call for? Let me know in the comments below!

If there’s one thing I adore about fall, is that we move away from the light foods into the more rich and delicious ones! Bring on the wine and cheese! That’s why I wanted to share a fun appetizer we made this past weekend. We made a heated Brie with craisins (dried cranberries) and slivered almonds, drizzled with maple syrup. We put it in the oven for 7 minutes at 350 and served it warm with some Anjou pear and Cortland apple slices, along with some baguette crackers. This appetizer was made with Brie from The Big Cheese and apples and pears from Armitage. What’s your favourite way to enjoy Brie cheese? Do you like it served all hot and melty? Are you a more traditional, served with jalapeño jelly? Or do you have another Brie recipe? Let me know in the comments below!

If you’re into canning tomatoes, you’ve probably tried the method of removing the skin where you slice a cross in the top, blanch them, put them in ice water and then peel the skin off. Well I just learned you can do the same thing with freezing them. If you core them and toss them in the freezer the tomato skin will apparently come off under warm water. Have you ever tried either of these methods? How did it go? What do you like to do with your tomatoes? Do you can them? Let me know in the comments below! Tomatoes Vrolyk Farms.

From all of us here at Sarnia Farmers Market, we’d like to wish you and your families a safe and happy thanksgiving weekend.

I cannot begin to tell you how hungry writing this post is making me. Have you yet tried the Arancini from Alfredos? If you haven’t, or if you don’t know what they are, arancini are a traditional Sicilian street food made by coating cheesy rice balls in bread crumbs and frying them. Andre from Alfredos makes and sells them at the market, and they really are a must try! Have you ever tried Arancini? Did you like them? Have you ever tried making them? Let me know in the comments below!

I love this time of year, when pumpkin begins appearing in all sorts of desserts! Pumpkin pie, loaves, muffins, ice cream and FUDGE! This here is pumpkin walnut fudge from the Ice Creamery (the doughnut booth). If you’re concerned about having walnuts in the pumpkin fudge, let me assure you, it’s a wonderful inclusion; and it makes the fudge a little less sweet. It’s only here for the fall, so be sure to grab some when you’re at the market! What’s your favourite pumpkin dessert? Have you ever tried pumpkin fudge? If you’re making a pumpkin dessert, do you use a can or cook the pumpkin yourself? Let me know in the comments below!

Hi Ray from Twin Bridge Honey. If you think that nature is always in perfect harmony. Think again! This happens 2 days ago that makes no sense at all.

Honey crisp apples have arrived at the market! I did some research on these apples and learned that they keep they’re a phenomenal dessert apple. The interweb suggested making crisps, pies and apple butter with them. What’s your favourite way to enjoy a honey crisp? Have you ever had apple butter? How do you like to enjoy it? Let me know in the comments below!

It’s been awfully chilly and rainy lately, and as sad as it is that summer is ending, it just means fall is beginning. I was given the heads up that caramel apples will be arriving at market tomorrow! Isn’t that exciting? What’s your favourite fall treat? How do you eat your caramel apples? Let me know in the comments below!

Green beans they're good for your heart the more you eat the more you...you know the rest. I absolutely love green beans! raw with dip, steamed or in a casserole, such a delight. After I learned that you can steam your green beans by putting them in the microwave in a microwave-safe bowl with a little water, these have become an even quicker delicious side dish! After steaming them I strain them and saute them in butter with a little bit of olive oil to raise the smoke point and lessen the risk of burning it; and adding in some salt and pepper. How do you eat your green beans? Do you think bacon would be a good addition to this recipe? What about cheese? Let me know in the comments below!

What’s your go to cabbage recipe? My mom used to always make cabbage rolls, or sometimes she’d make this cabbage roll casserole, I think it was easier than rolling them all. Any recipe suggestions? Leave them in the comments below! Pictures are cabbages from Vrolyks