Fall in Love With Fall! – Favourite Farmers Markets and Fall Produce

With the start of fall we are slowly trading in our tank tops for sweaters, our flip-flops for boots, and replacing our cold summer treats with some of our favourite local fall produce (in preparation for those delicious warm stews of course!)

Farmers Markets are an important part of every season – by shopping locally at your farmers market, not only will your taste buds thank you for the fresh taste but your body will benefit due to the quality of food you find at these markets as well. A lot of produce found in grocery stores tend to be highly processed and contain pesticides, hormones and antibiotics that are unnatural for the body. Shopping at a local farmers market also helps to protect the environment – shipping produce uses large amounts of natural resources which contribute to pollution as well as create trash with extra packaging, and lastly it’s always important to know exactly where the food you are eating comes from.

A few favourite fall produce in season include;

  • Apples
  • Squash
  • Pumpkins
  • Carrots
  • Beets
  • Green beans

Be sure to check out one of your local farmers markets this fall!

John Street Farmers Market – June 5 – October 30

  • Days: Wednesdays
  • Time: 3:30 p.m. – 7 p.m.
Location: St. George-the-Martyr Anglican Church
  • Neighbourhood: Queen West

St. Lawrence Market Farmers’ Market
 : Year round

  • Days: Saturdays
  • Time: 5 a.m. – 3 p.m.
Location: St. Lawrence Market North Market
Neighbourhood: St. Lawrence Market

Nathan Phillips Square: 
July 3 – October 16

  • Days: Wednesdays
  • Time: 8 a.m. – 2:30 p.m.
  • Location: Nathan Phillips Square
  • Neighbourhood: Queen West

My Market City Place: June  3 – October 14

  • Days: Tuesdays
  • Time: 3: 30 p.m. – 7:30 p.m.
  • Location: Canoe Landing Park
  • Neighbourhood: Harbourfront

SickKids Farmers Market: 
June 2 – October

  • Days: Tuesday
  • Time: 8 a.m. – 2 p.m.
  • Location: SickKids Hospital
  • Neighbourhood: University and Dundas

Leslieville: May 17 – November 1

  • Days: Sunday
  • Time: 9 a.m. – 2 p.m.
Location: Jonathan Ashbridge Park
  • Neighbourhood: Leslieville

Evergreen Brick Works Farmers Market: May 2 – November 1st

  • Days: Saturdays – 8am-1pm
  •             Sundays – 10am-3pm

Warm up this fall with a healthy vegan butternut squash soup!

Butternut Soup Squash Recipe:

  • 3 
quarts vegetable stock
  • 4 
lbs butternut squash
  • 2 
cups carrots diced 1/2 inch dice
  • 2 
cups celery diced 1/2 inch dice
  • 1 
cup onion diced 1/2 inch dice
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1⁄2teaspoon nutmeg, freshly ground
  • 2 teaspoons parsley, finely chopped
  • 1⁄4teaspoon paprika 


  1. Cut butternut squash in half lengthwise and remove seeds.
  2. Place squash cut side down on a parchment lined sheet pan and roast in a 350 degree oven for 30-40 minutes or until squash is soft to the touch, and the skin begins to pull away from the flesh.
  3. Remove from oven and let cool.
  4. Remove any of the stringy fibers with a spoon.
  5. Heat olive oil in a large stockpot and add the carrots, celery and onions, until the onions and carrots just start to caramelize.
  6.  Add the vegetable stock, salt, pepper, nutmeg and bay leaf and bring to a boil.
  7. Add the squash, reduce to a simmer and cook for 45 minutes.
  8. Remove the by leaf, and puree the soup in the pot with an immersion blender until it reaches a smooth creamy consistency.
  9. Taste, and add salt and pepper if needed.

Garnish with chopped parsley and paprika, serve and enjoy!