Flavourful Saskatoon, March 30, 2020

Farmers’ Markets in a Time of Covid 
Farmers’ markets play such a key role in connecting local farmers and producers with consumers. The National Farmers’ Union issued a letter of support for farmers’ markets and other direct sales during the Covid 19 crisis.

I was thrilled to get my shipment of goodies from the Saskatoon Farmers’ Market on Saturday. What a great job they’re doing at transitioning into a virtual market. BC farmers’ markets are also going online, but they’re receiving government assistance. Too bad that’s not available in Saskatchewan.

Some farmers’ markets are making an effort to stay open in outdoor locations. The outdoor market where I shopped in Quillan, France, has introduced a one-way circulation system with one entrance and two exits. Only 100 people can be in the market at any one time, vendors are 8 meters apart, the physical area has been disinfected, and customers are not allowed to touch the product. Moss Street Market in Victoria has asked vendors to offer food in ways that avoid touching it and have added marks on the pavement to ensure there is physical distance between customers.

Three Cheers for Local Businesses 
I couldn’t possibly list all the local food businesses that are making a huge effort to keep their customers safe while continuing to offer their products. My sister in law says that The Night Oven has a great setup – max. 2 customers inside at one time, parchment paper to cover the touch screen to confirm payments, tap payments preferred and no cash on counter.

Dad’s Organic Market had such a rush on their online delivery service that they’ve switched back to in-person purchases although they will still deliver to older customers or people in self-isolation or in quarantine. What a nice touch to include a gift and thank you card with my delivery!

The Staff of Life 

“I feel really strongly that bread-making as a practice is a window into ourselves and how we approach life in general," says Owens. "There are so many variables that we have to engage in the process. But we also really have to learn how to let go, and realize that we can’t control every part of the process.” (Sarah Owens) 

Bread has sustained us for thousands of years. Tim Carman, The Washington Post, lists his 10 favorites – from injera and paratha to bagels and rugbrod.

I’m delighted to know that so many people are making bread at home these days. Of course, it has created a yeast shortage, so you may want to try your hand at making your own sourdough starter (Flour, water and salt: The benefits of making sourdough in trying times). Wild Serendipity Foods recommends a beer pizza crust recipe that doesn’t require yeast.

Food for Thought 
Here’s something to think about the next time you pick up fruit and vegetables at the supermarket: “Farmworkers work, live, and travel in crowded conditions, and are being allowed few if any safety measures against COVID-19—which puts them and the food system at risk.”

Flavourful Saskatoon is a weekly Monday feature. I also post articles about food that is good, clean and fair; travel; and books. You may also enjoy EcoFriendly Sask profiling Saskatchewan nature/environmental initiatives and events. 

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