Deeply Rooted Farmers’ Market

SARN farms is a local crop production farm based in Toronto at Downsview Park. The farm grows a variety of crops with a specialty in vegetables that are ethically grown, using organic-based practices that promote good soil health. Established in 2021 by Arnest Sebbumba, the farm's goal is to promote access to good food that fosters healthy living and boosts food security within Toronto.

• Produce

Gitigaanes is a microfarm run by Anishinaabe chef, Charles Catchpole. Along with his wife, Germain, they also operate Charger Foods and Mnopgwad Preserves.

• Preserves
• Produce

Sasa Naturals is Kristine Harris-Watts's Toronto urban farm and farm-to-skincare line, growing herbs and vegetables on 1,500 square feet at BCI Farm with FoodShare using Indigenous farming practices. Homegrown motherwort, tulsi, comfrey, red clover, chamomile, calendula, carrot, beet, and pumpkin go into handmade herbal salves, whipped butters, balms, and soaps.

• Crafts
• Produce

Red Tape is a family and Indigenous owned micro-brewery in Toronto’s east end, making fresh high-quality beer since December 2020.

• Beer

Named in a Globe and Mail photo caption as a food stall at Deeply Rooted.

• Prepared food

Chef Rachel Adjei. Feeding City Lab named their spices and sauces at Deeply Rooted, with proceeds to Afri-Can Food Basket.

• Prepared food

Greens stall tagged by the official Deeply Rooted Instagram; the Globe mentioned the stall selling callaloo and kale.

• Produce

Named in the Globe and Mail selling injera, misir wat, and homemade dabo at Deeply Rooted at Dieppe Park.

• Prepared food

Chef Camille Mayers’ food brand. blogTO and the Globe named Dvourr selling at Deeply Rooted (fried chicken and waffles, sauces).

• Prepared food

African-diaspora produce farm (Alvis Julien and Cady). The Globe and Mail named them at Deeply Rooted at Dieppe Park; the farm lists that market on its own site.

• Produce

Bea Gonfa and Mel. Feeding City Lab named them at Deeply Rooted for vegan and vegetarian samosas, soups, and salads.

• Prepared food
• Vegan

Martin Alexander Jr. Feeding City Lab and the Globe named Chef Marty at Deeply Rooted (breakfast tacos, jerk pork sandwiches).

• Prepared food

Mya Beaudry, Algonquin maker from Kitigan Zibi. The Globe named her handmade scrunchies at Deeply Rooted.

• Crafts