McDonald’s Corners Farmers Market
Turn right off county rd. 12 in downtown McDonald’s Corners (follow signs for MERA Schoolhouse)
Contact: Sheila Macdonald, 278–1818 or Lynne Parks, 278–2739
Saturdays, 9am–1pm.
What’s available:
(All organic) Seasonal produce, beef, pork, wildcrafted produce, baked goods, preserves, herbs and herb products, jewelry, photography, perennials, cut flowers, market café, goats.

Yes, readers, it is a tough life! As you can judge from the photograph above, interviewing farmers can be a rigorous, demanding and difficult job! Who on earth would want to drive through Lanark County in springtime, to a wee village that still has a general store, to sit on the grass (gracious me) in the sun, listen to bleating sheep, inhale thick wafts of lilac blooms and apple blossoms, and finally, to talk to people with a passion for the interesting initiatives they are taking, and a desire to offer it up to their community. Alas, I do suffer through these trials, dear readers, for your pleasure alone, of course (sigh…).

And here now is the tale of the brand new, full of vim and vigour, loaded with potential McDonald’s Corners Farmers’ Market!
In essence, the development of this market seems a natural amalgamation of a few initiatives the village has seen in the last several years. Marketers Elizabeth Proudfoot, Mary Tough, and Sheila Macdonald came from the Molly Hill Market that they helped to establish in McDonald’s Corners 3 years ago and where they, along with Pat Furlong, sold their produce. They were looking to find a new venue for their market with space for expansion and parking. Lynne Parks and her son, Mark Youngs, started a market last year at Sylvania Lodge just outside the village and they all agreed it might be good to join ranks. Finally, the MERA Schoolhouse has long been a social hub for this vibrant community — hosting concerts, workshops, and many ongoing art and craft programs. It has a commercial kitchen, an inviting willow labyrinth and, (hooray) lots of space. It only makes sense that the Schoolhouse should welcome the beginning of a newly incarnated market on their grounds. So here, flanked by lilacs and a lovely old apple tree, next to the labyrinth and across from the brightly painted community mural, is where the cedar posts and boards, harvested from Sheila’s property, were being assembled by the members into their vendors’ stalls (pictured in the background of the photo).
Aside from the many, many years of producing and market experience shared by the group, their infectious passion for this project is palpable — going far beyond just a practical need to establish a venue for selling their goods. They see the market’s ability to act as gathering place for community — a welcoming “commons” of sorts in which to meet up with old friends, greet new ones, have a cup of (fair trade, organic) coffee or tea, and catch up on the week’s happenings. Of course, if its good grub you are looking for, the diverse selection of high quality, locally grown, organic food — from beef and pork to wildcrafted edibles, usual and unusual varieties of produce, baked goods and preserves will appeal. These people don’t just grow the stuff, they really know something about eating as well and are well equipped to fill you in on any unfamiliar veggies you might buy and what you can concoct with them (see recipe above from Elizabeth Proudfood for example). If edibles are not what you are after, Mark Youngs will have a selection of his handcrafted silver beaded and facetted gemstone rings, carved pendants made from scrap wood, and herbal products made from herbs grown by him. Lynn Parks, a long-time Perth Farmers marketer will have perennials for sale as well as baby “Kinder” goats (kids, tell your grown ups — they’ll especially love this).
Each of these vendors clearly has a deep connection to their land and the work they do, and understand the relevance of, and urgency in reviving our rural economy — its cottage industries and small farms — both by presenting opportunities for producers to direct sell their goods and, conversely, by generating a wider interest in, support for and understanding of local producers/makers amongst the broader community. The market aims to attract residents as well as the many cottagers and tourists that come to the area throughout the summer. Edibles will be only one component of this market. The group hopes to make the market experience both festive and informative and they expect to host area musicians (musical talent is abundant in this area), and offer demonstrations in cooking and canning, harvesting indigenous edibles, spinning, weaving and pottery from time to time to help encourage appreciation for such valuable skills that are disappearing fast these day. The market will open Saturday, May 31 (9–1) with these 6 vendors, and expectations are that it will expand “organically” over the next year or two to include up to a dozen other local producers of creative and goodly things such as textiles, herbal teas, specialty baking, berries, and more.
McDonald’s Corners is a special place. Perhaps it is the surrounding countryside — the forests, lakes, pastures, homesteads and rolling hills — or simply the magic dust in the lean, gravelly soil that has drawn a lot of interesting, creative, tenacious, and generous characters to this area, but they are here in droves. Check out this market. My prediction is that it will be a beautiful, spirited, and thriving place to be on Saturday mornings!

Recipe:
Sorrel Sauce
approximately 24 large sorrel leaves
2 shallots
½ c heavy cream
sea salt, pepper
lemon juice
Wash and drain sorrel. Cut into fine strips. Peel and dice shallots and put them in a non-reactive pot with the cream. bring to boil, reduce heat and simmer 5 minutes. Add sorrel and cook another 3 minutes. Season with salt and pepper and a squeeze of lemon juice. The sauce can be pureed and if you wish to brighten the colour add pureed spinach. Serve with fish, chicken or potatoes. Serves 4.
A note about sorrel. Sorrel (Rumex) is native to Asia, Europe and North America. It is perennial, hardy and undemanding to grow in a garden and provides early and delicious greens in spring that can be used in soups, butter sauces for fish, chicken and potatoes. It is rich in vitamin C and has a sour, citrusy flavour. French sorrel (Rumex Scutatus) is the cultivar that is most desirable as a culinary plant (more succulent, smaller leaves) though garden sorrel (Rumex Acetosa) is also widely used. Keep sorrel in a bag in the refrigerator and use within a few days.