It’s official: the Lunchtime Office Markets at both Centre for Social Innovation locations are here to stay! The office markets have been wildly successful with hungry workers and students, curious passerby, and dedicated market goers like yours truly! What started out as a biweekly, fall market pilot project has now blossomed into a weekly extravaganza of fresh baked bread, organic and local produce, fresh farm cheeses, fair trade chocolate, and plenty of raw, vegan food lovingly made and sold by local businesses around the city and province. I’ll be honest, I am absolutely ecstatic that the lunchtime markets are now a weekly occurrence – twice a week no less!
Back in October, I was hoping so much for the pilot to continue on well through the anticipated 4-week stint and for the market to become a weekly one as opposed to the biweekly one it started off as during its humble beginnings. My wish was granted and my market-loving heart is so excited for the many future markets to come. The market has plans to stay well into December but truthfully, I’m hoping for well into the new year 😉
Up until this point I had only purchased a few bits and bobs here and there including some bread from Nice Buns (I suggest you all try Sara’s cocoa sourdough and white bread buns) and St. Johns Bakery, as well as one of Earth & City‘s creamy coconut macaroons. This time around though, I wanted a full out lunch and the spread didn’t disappoint! I picked up a spring roll wrap, a vegan sushi/nori roll, and a pumpkin seasonal fruit tart, all from Earth & City‘s colourful and delicious selection of vegan food. If you enjoy crunchy fruits and vegetables with a hint of sweetness, you need to try the spring roll wraps. Made with apples, beets, carrots, red onions, walnuts, almonds, lemon juice, apple cider vinegar, honey dates, sesame oil, and ginger, they’re all wrapped in rice paper and fresh, raw collard greens and they are so incredibly packed with nutrition and texture and sweet flavour because you get a mixture of fruit, vegetables, protein, fibre, and all that good stuff. You get that sweet and spikey bite from the beets and plenty of crunch from the vegetables.
Now, you’re probably wondering how in the world I managed to eat this spring roll wrap without blowing up like a blowfish because there’s raw apple in it! There isn’t too much in it so I managed to avoid a major allergic reaction. I think the worst I got was a tiny red welt on my lip which went away fairly quickly, but no swollen tongue and mouth, no fire in my throat, and no excruitiating pain. I know I was taking a chance eating something with raw apple in it, but I wanted to try one so bad I threw caution to the wind and figured I could always pick the apple out if the pieces were too big or if the amount was too much to handle. Sigh. The things I do for food.
The pumpkin tart was so incredibly smooth and creamy and it was great because it wasn’t overladen with spice. It tasted fresh and natural, the way it’s supposed to. The base of Earth & City’s seasonal fruit dessert tarts are made with a raw mixture of organic rolled oats and honey dates and filled with whatever fruit is seasonal and fresh. For the fall months, Cassandra and Lisa have been filling them with apples, pears, and pumpkin and come winter, they’ll be using storage apples and peach preserves canned during the late summer in August. The base is chewy as opposed to crumby, cakey, or flaky, similar to a granola and honey mixture, only naturally sweeter because of the honey dates. I have to tell you, I actually prefer this type of base because for whatever reason, tart crusts and pie crusts don’t work with my tastebuds. There’s always this bitter, dry aftertaste that I really don’t care for, so this oat and honey date tart base works for me!
And now, my personal favourite: the nori roll! Earth & City’s vegan sushi is made with thin seaweed sheets rolled with cooked brown rice (one of the only food items of theirs that isn’t raw!) and stuffed with a variety of vegetables. I LOVED the sushi so much, oh my goodness. I had shittake mushrooms, red bell pepper, and sunflower sprouts and it was refreshing, juicy, and hearty because of the thick grains of brown rice. Next time, I am getting myself an entire nori roll log! Each nori roll is $2 and a nori roll log is $6 which translates into 4 rolls when cut.
The markets at both locations have done really remarkable things and by remarkable I mean getting people involved and getting people engaged in the food and the market itself. When I go to these markets, I know it seems like all I’m there for is the food and the photos, but I’m also there to learn, to observe, and to listen. Little do people know that while I’m snapping away and ogling all the yummies, I’m also listening to the conversations that go on between those who make the food and those who make the market possible by buying from these local businesses.
There have been conversations about ingredients, about new and upcoming products, and about suggestions to make the market even more amazing than it already is. It’s an awesome feeling being here in the hubbub of lunch hour when people are grabbing piping hot bowls of soup left and right, snatching up buns and loaves of bread, and taking the food they’ve bought and enjoying it for lunch. You know a market means something to people when they bother to strike up these conversations in the first place because it means they’re invested and that they want to see the market continue and do well. I can only see it getting stronger and I can’t wait to see what’s in store come December.
The Lunchtime Markets at the Centre for Social Innovation in the Annex and on Spadina take place on Tuesdays and Wednesdays respectively from 11:30am-1pm. The Centre for Social Innovation (Annex) is located at 720 Bathurst Street, just south of Bloor Street West and Lennox. They also have a location on Spadina at 215 Spadina Ave., 4th floor.