We’re Cooking up a Cookbook

We’re developing a cookbook featuring ingredients found at the market. It will include recipes from market shoppers, supporters, vendors, volunteers, board members – and, we hope, you!

Send us your favourite ‘market recipe’ – whether sweet or savoury, simple or sublime, we’re interested in all contributions. We know we have many keen cooks among us making majestic meals with market goods and we want to share their recipes with others. Our deadline to submit is February 12th, 2024!

We’re looking for original recipes or personal adaptations of existing ones.

We’re collecting recipes this winter and spring and will have the cookbook ready for the 2024 season.

In the meantime, here’s a dessert recipe that’s seasonal and not too decadent.  You can serve this Pear Compote with Ginger any way you like – over ice cream, with whipped cream, stirred into yogurt or over your breakfast oatmeal. The pears can be any kind, as long as they are ripe. Hope you have a stash of Danbrie’s maple syrup, or maybe honey from one of our vendors!


Pear Compote with Ginger

Serves 4

2 tbsp. dried cranberries
1 tbsp. currants
2 tbsp. Stone’s Green Ginger Wine (or fruit liqueur, apple juice or ginger ale, if preferred)
½ c. water
2 tbsp. maple syrup
1 ½ tsp. lemon juice
½ tsp. cinnamon
½ tsp. ground ginger or 1 tsp. fresh ginger, peeled and finely chopped
Pinch salt
Seeds from 4-5 cardamom pods, lightly crushed, or pinch ground cardamom
3 pears
½ c. whipping cream
2 tbsp. crystallized ginger, chopped
4 slices gingerbread loaf or ginger cookies


  1. Combine cranberries, currants and Stone’s Green Ginger Wine in a small bowl. Cover and set aside for a few hours or overnight.
  2. In ½ C water, mix maple syrup, lemon juice, cinnamon, ground ginger, salt and cardamom for a poaching liquid.
  3. Peel and cut up ripe pears. Set pears in poaching liquid over medium heat and simmer 15 minutes, until pears are tender and liquid has partly evaporated.
  4. Mix soaking fruit with pears.
  5. Whip cream.
  6. Place mixed fruit and a little liquid in individual bowls or plates with a slice of ginger loaf. Top with whipped cream and drizzle with some cooking liquid and chopped crystallized ginger.