Fans of Whitehorse’s Fireweed Community Market need not worry.
Yes, the outdoor market tore down its tents and folded up its tables on Thursday for the year.
But several market vendors will continue to sell their foods year-long, inside the Fireweed Market Kitchen, located inside the same city-owned building in Shipyards Park that holds the Yukon Made Store.
The indoor kitchen opened in late June, but until recently it had no ventilation system.
That prevented any cooking from taking place in the building, said Simone Rudge, co-chair of the market’s board.
“In a commercial kitchen, if you’re using gas, you have to have a venting system with fire suppression,” she said.
But, after wrangling with the city, Fireweed’s board of directors reached an agreement in which the city paid for two-thirds of the $20,000 required to install a vent.
With that done, the cooking has begun.
On Mondays, Andrew Buchan’s Whole Food Café will serve vegetarian and gluten-free fare such as soup, rice puff balls and flat breads.
On Tuesday, Jeremy Matrishon will serve organic pizzas, using both tomato and pesto bases.
On Wednesdays, Gadi Katz will serve falafels and other Middle Eastern foods.
On Thursdays, Andrea Reti will serve Jamaican chicken.
And, tentatively, on the weekends Ray Marzurak will serve burritos.
The kitchen will also offer catering for events.
It’s expected to be open from 11 a.m. to 6 p.m. on weekdays, and from 10 a.m. to 5 p.m. on weekends.