What a start to the season!

On behalf of the vendors and volunteers, we extend a sincere thank you for such an amazing opening of the season so far.
Traditionally long weekends see smaller crowds at the market, with many people taking advantage of the extra day to skip town and enjoy a mini-vacation. Last week was quite an exception, we saw crowds normally expected in the peak growing seasons of July and August!
We hope that the crowds continue to swell and stream in as all the sunshine is growing some amazing local goodness. This week, you’ll start to see local strawberries trickle in. Still lots of asparagus too! Sources say by the following weekend we will be in full blown strawberry season.
We have a few new vendors this season, this weekend we are excited to welcome a few newbies with some amazing products that have not been available at our market previously. Come check us out this weekend and see if you can spot the new kids in town.
Shawn DeVree
Market Manager


So many great vendors this season
Catering by James Meadows
Elgin Harvest
St. Thomas & District Horticultural Society
Debackere Farms
Meg Intven Art
Janis Harris Flowers
Heritage Line Herbs
St. Thomas Horticultural Society
Berry Hill Fruit Farm
Knitting Ladies
Green Leaf Gourmet
R-Grow Farms
Talbotville Berry Farm
Frisa Farm
Josie’s Plants & Produce
McSmiths Organic Farm
Krista Miller Cake Artist & Baker
Lotus Thai Restuarant
Flair Pastries
Desserts & More
R-Grow Farms
Wildflowers Tea
From the Meadow
Grammies Creations
The Harvest Table
Desserts and More
Oegema Turkey Farm
Farmgate Markets
Dutch Bakery
Uncle Dads Pizza Plus
Kosciks Green House Tomatoes
Greenleaf Gourmet
SusiQ Designs
The Holey Stone
Seniors Centre
St. Thomas Public Library
Spicers Bakery
Empire Valley Farms
Erie Gardens
Natures perfection
Knitting Ladies
Scissor Kitty
Raw For Pets

Weekly Recipe

Strawberry and Cream Cheese Ice Cream
No Ice Cream maker required!

Makes: 8 servings

Yield: 1 quart

Prep: 20 minsFreeze: 4 hrs 30 mins


  • 2cups strawberries
  • 1/2 8 ounce package cream cheese, softened
  • 1 cup milk
  • 1 cup whipping cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • Red food coloring (optional)
  • Finely chopped toasted almonds

1.Place berries in a medium bowl; mash with potato masher until crushed. Set aside.
2.In a large mixing bowl, beat cream cheese with electric mixer on medium to high speed until smooth. Add 1/2 cup of the milk, and beat just until combined. Add mashed berries, remaining milk, whipping cream, sugar, vanilla, almond extract, and, if desired, red food coloring; beat just until combined.
3.Freeze in a 2-, 3-, or 4-quart ice cream freezer according to the manufacturer’s directions. Sprinkle with almonds before serving. Makes 1 quart (8 servings).

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