Market News

What's Fresh At Kitsilano - Oct 2

Weekly Recipe

Quick Kimchi

Makes 2L

30 minutes active time plus 3 hours of marinating, If you want to get a taste of kimchi but aren’t ready to delve into the world of fermentation, this quick kimchi recipe is a great start.

Ingredients:

3 tbsp fine sea salt

3 lbs napa cabbage (1 head) or bok choy (or 20 baby bok choy)

1 large carrot and/or ½ a daikon radish (or 1 whole small/med daikon)

3 cloves garlic, chopped

1 inch piece peeled ginger, chopped

2 tbsp Asian fish sauce

2 tsp rice vinegar or distilled white vinegar

1 cup chopped green onions (about 4)

½ large apple or medium Asian pear, grated on large holes of grater

2 – 3 tbsp coarse Korean hot red-pepper powder or chili powder

3 tbsp sesame seeds, toasted and crushed with side of heavy knife (optional)

2 – 3 tbsp seaweed flakes (optional)

Method:

  1. Quarter napa cabbage lengthwise, then cut crosswise into 2-3 inch pieces. (For bok choy, skip the quartering step). For the root vegetables, peel, cut lengthwise, and thinly slice or julienne into thin matchsticks. Toss all the vegetables with the salt in a large bowl and let stand for two hours, tossing occasionally to evenly distribute the salt.
  2. While the vegetables are soaking, puree the garlic and ginger with the fish sauce and vinegar in a blender until smooth.
  3. Once vegetables are finished soaking, rinse them well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
  4. Pour the blended mixture over the vegetables.       Add scallions, the apple or Asian pear, red pepper flakes, and optional sesame and seaweed, tossing to evenly coat.
  5. Marinate at least 1 hour. You can eat it fresh like that or pack the kimchi into glass jars and store it in the fridge for up to one month. The flavour will get stronger with time just like fermented kimchi.

Produce

acorn squash, apples, basil, bell peppers, blackberries, bok choy, broccoli, brussel sprouts, butternut squash, carrots, celery, chard, cauliflower, cucumbers, corn, eggplant, fennel, fresh herbs, garlic, green beans, green onions, grapes, heirloom tomatoes, leeks, nectarines, new potatoes, melons, mushrooms, patty pan squash, plums, pumpkin, quince, radishes, raspberries, salad mix, sunflowers, snap peas, sugar peas, tomatoes, turnips, zucchini, zucchini flowers

What’s New

Cranberry Meadows will be at the Market this Sunday for the first time of the season! They’ll be bringing in the coming fall with the first appearance of Cranberries at the Kitsilano Market of the year. Swing by their booth and check them out.

Don’t Miss

It’s Member Appreciation Day at Kitsilano this Sunday, as it is the first market of the month! Make sure to sign up for a membership at the information booth if you haven’t already to take advantage of all your member perks!

ElectroRecycle is ready to accept over 300 small appliances while you shop the best in local flavours at Kitsilano Farmers Market. Have recycling questions? Be sure to ask their friendly staff at their tent located at the North entrance off 10th Avenue.

The Salt Spring Coffee Edible Scavenger Hunt has kicked off, and runs until October 9. This is a super fun and easy way for shoppers to connect with farmers, food, and even market crew for a chance to win some sweet prizes.

What to do:
Pick up a card at any Vancouver Farmers Market, all Salt Spring Coffee events or download online here.

How to Enter:
Complete all five activities listed on the edible scavenger hunt card between August 27 and October 9. Fill out your contact details on the completed card.

Hand in your completed card at a Salt Spring Coffee booth or any Vancouver Farmers Market Info stand—or add a stamp and pop it in the mail!

Celebrate the harvest with Vancouver Farmers Markets at RIPE 2016! Tickets are on sale now for our annual dinner fundraiser, which takes place Sunday, October 16 at The Roundhouse. RIPE features a knock-out roster of farm-to-table chefs paired with VFM producers to present 8 mount-watering small plate tasting stations, seasonal cocktails, and local craft beverage. More info on participating chefs and vendors, and to buy tickets, at the RIPE event page.

Get a complete list of this week’s Kitsilano Market vendors here.

Discover our five other summer market locations on our Markets Page.


What's Fresh Downtown - Sept 29

Attention Shoppers:

The Downtown Farmers Market will be relocating to the Easy Park Parking Lot across the street from the Queen Elizabeth Theatre at 688 Cambie St. for the next two weeks! Same time and same great vendors – see image above.


In Season Now

wildriceAcorn squash, apples, artichokes, beets, basil, beans, bell peppers, bitter melon, blackberries, bok choy, broccoli, brussels sprouts, butternut squash, cabbage, cantaloupe, carrots, cauliflower, celery, chard, corn, cucumber, dill, eggplant, fennel, garlic, gem squash, green onions, head lettuce, herbs, honey dew, kale, kohlrabi, leeks, mint, mushrooms, napa cabbage, onions, potatoes, pears, radishesraspberries, salad mix, spinach, strawberries, tomatoes, watermelon, wild rice, zucchini


New vendors this week:

Autumn Wild Rice – We’re excited to have wild rice from Saskatchewan – exclusively available at Main St Station Farmers Market and Downtown Farmers Market until October 6th.

Georals – a Vancouver based company bringing you artisan bacon and grass fed bone broth!

Sweet Earth Farm – bringing you onions, potatoes, garlic, lettuce heads, spinach, mixed greens, tomatoes, turnips, arugula from the sweet earth (Chilliwack).


Don’t Miss:

Pickup your Salt Spring Coffee’s Edible Scavenger Hunt card and complete 5 activities to be entered to win Salt Spring Island swag, $100 market money or tickets to our annual Ripe harvest dinner. #fairtofarmer

Love to bake? Don’t miss our BC Fall Fruit Pie Contest at the West End Farmers Markets’ annual Harvest Festival on October 8. Click here for all the details.


RIPE_appie_web_1Celebrate the harvest with Vancouver Farmers Markets at RIPE 2016! Tickets are on sale now for our annual dinner fundraiser, which takes place Sunday, October 16 at The Roundhouse. RIPE features a knock-out roster of farm-to-table chefs paired with VFM producers to present 8 mount-watering small plate tasting stations, seasonal cocktails, and local craft beverage. More info on participating chefs and vendors, and to buy tickets, at the RIPE event page.


Help the market grow by spreading the word to your colleagues, neighbours and friends! Pick up a poster and some leaflets at the information booth and hang them up in lunchrooms, elevators, lobbies and community boards. Be sure to have your say by filling out our surveys every week at the market.

Visit us in Easy Park Lot 21 (688 Cambie St.) Thursday September 29 & October 6, 2pm-6pm

Like us on our new Facebook page and stay up on what’s going on at the market: Downtown Vancouver Farmers Market

Get a complete list of this week’s Downtown Market vendors here.


What's Fresh at Main St Station - September 28

SAUSAGE, RED BELL PEPPER AND SPINACH PESTO PIZZA

2 cups baby spinach
3 cloves garlic, chopped
1/4 cup grated parmesan
1/4 pine nuts, toasted
1/2 cup extra-virgin olive oil, plus 1 Tbs
1 Italian sausage, casing removed
1/2 red bell pepper, cut into thin sticks
1 cup shredded mozzarella
1 pre-made 12-inch thin pizza crust
coarse salt and freshly ground pepper

In a food processor, blitz the spinach, garlic, parmesan, pine nuts, and a good pinch of salt and pepper. With the motor running, add the oil in a thin stream until pesto-y. Set aside.

Heat the remaining tablespoon of oil in a medium skillet and add the sausage. Break up with a wooden spoon and cook until browned, about 5 minutes. Set aside.

To the pan, add the red pepper. Add a little more oil if needed. Throw a teeny dash of salt in there.

Grab your crust and evenly spoon the pesto over it. Sprinkle a little cheese on top. Then add some sausage. Then some cheese. Then some peppers.

Bake according to package directions, (around 10 minutes) slice her up and eat the WHOLE THING.

Source: Bev Cooks

For more Local Food Global Flavour recipes, look out for our recipe cards throughout the market! #localfoodglobalflavours

Produce

apples, basil, bell peppers, broccoli, brussel sprouts, bok choy, carrots, celery, chard, cherries, cauliflower, cucamelons, cucumbers, corn, delicata squash,  dahlias, eggplant, fennel, fresh herbs, garlic, green beans, green onions, heirloom tomatoes, leeks, nectarines, new potatoes, melons, mushrooms, patty pan squash, pears, plums, pumpkin, radishes, raspberries, salad mix, sunflowers, snap peas, sugar peas, tomatoes, turnips, wild rice, zucchini, zucchini flowers

Top Pick

This week Roasters Hot Sauce is bringing their limited release of their Roasted Hobañero Super Hot Sauce. Made with the hottest peppers in the world  including Carolina Reapers (THE hottest) Trinidad Scorpions, Ghost peppers and Habaneros grown by our local farmers Sole Foods Street Farms and Cropthorne Farm  – this super hot sauce will be sure to please hot and spicy lovers.

Don’t Miss

Only 2 markets left until our last market at Main St Station – the last market is on Wednesday, October 5th. Are you a mid-week market shopper? Make sure to shop at our Thursday Downtown Farmers Market to get you through the week – it’s open until Thursday, October 27th.

Celebrate the harvest with Vancouver Farmers Markets at RIPE 2016! Tickets are on sale now for our annual dinner fundraiser, which takes place Sunday, October 16 at The Roundhouse. RIPE features a knock-out roster of farm-to-table chefs paired with VFM producers to present 8 mount-watering small plate tasting stations, seasonal cocktails, and local craft beverage. More info on participating chefs and vendors, and to buy tickets, at the RIPE event page.

We want to hear from you! Help us plan healthy and thriving markets by filling out our weekly dot surveys for Survey September.

Ready, set, SCAVENGE! Pickup your Salt Spring Coffee’s Edible Scavenger Hunt card and complete 5 activities to be entered to win Salt Spring Island swag, $100 market money or tickets to our annual Ripe harvest dinner.

Are you a regular Main St Station shopper? Pickup your Main St Station Shopper Card at our Information Booth and enjoy some great perks including:

  • Free Market Money transactions ($2 value)
  • Free “bunch” item after 5th visit*
  • Free “basket” or “bag” item after 10th visit*
  • Free “jar” item after 15th visit*

*all free items valued at a maximum of $3. Shopper card is available at Main St Station only.

See you at the market!


Get a complete list of this week’s Main St Station vendors here.

Find more information on the Main St Station location here

Discover our five other summer market locations on our Markets Page.


What's Fresh At Kitsilano - Sept 25

Weekly Recipe

Stir-fried Asian Greens with Chiles
Makes 4 servings

1 medium sized bunch of tender Asian greens such as bok choy, baby bok choy, gai lan or water spinach, ends trimmed and washed and dried thoroughly

3 tbsp peanut oil

4 cloves garlic, peeled, bruise until juicy with the flat side of a knife and coarsely chopped into 3 or 4 chunks

¼ tsp salt

1 – 3 hot peppers such as Thai bird, Fresno or Cayenne, stemmed and sliced on the diagonal

Method:
1. Cut the greens into pieces 2 ½ – 3” long.
2. In a wok or 12-inch skillet, heat oil over medium-high heat. When oil is hot, add garlic, salt and chiles if using. Saute for about 1 minute. Don’t let the garlic brown.
3. Add the greens. Raise the heat to high and immediately begin to stir-fry the greens around the pot. Continue cooking until they begin to look limp but remain bright green – 3 -4 minutes depending on the type of greens. Taste for salt.
4. Transfer greens to a serving platter and serve immediately. A plate is better than a bowl for this task – a bowl will cause the greens to continue cook until they are mushy.

For more Local Food Global Flavour recipes, look out for our recipe cards throughout the market! #localfoodglobalflavours

Produce

acorn squash, apples, basil, bell peppers, blackberries, bok choy, broccoli, brussel sprouts, butternut squash, carrots, celery, chard, cauliflower, cucamelons, cucumbers, corn, eggplant, fennel, fresh herbs, garlic, green beans, green onions, grapes, heirloom tomatoes, leeks, nectarines, new potatoes, melons, mushrooms, patty pan squash, peaches, plums, pumpkin, radishes, raspberries, salad mix, sunflowers, snap peas, sugar peas, tomatoes, turnips, zucchini, zucchini flowers

Don’t Miss

Survey September- It’s our last week for survey questions and we want to hear some feed back from our Market shoppers! Come on by the Survey booth to answer a new round of quick and easy Market related questions.

The Canadian School Of Natural Nutrition will be set up this weekend at the Kitsilano Market. They are B.C.’s premier school for holistic nutrition training; dedicated to fostering skilled and confident nutrition professionals. Their program focuses on natural nutrition as a vital component to any health and wellness regime. Check out them out on Sunday for more information!

Get your bike tuned while you shop around the market with the UBC Bike Co-Op’s Cycling Resource Centre! This year the Bike Co-Op is collecting bike accessory donations (bike lights, helmets, bells etc) for their Pedals for the People and Bici Libre programs. Find out more about their programs here.

The Salt Spring Coffee Edible Scavenger Hunt has kicked off, and runs until October 9. This is a super fun and easy way for shoppers to connect with farmers, food, and even market crew for a chance to win some sweet prizes.

What to do:
Pick up a card at any Vancouver Farmers Market, all Salt Spring Coffee events or download online here.

How to Enter:
Complete all five activities listed on the edible scavenger hunt card between August 27 and October 9. Fill out your contact details on the completed card.

Hand in your completed card at a Salt Spring Coffee booth or any Vancouver Farmers Market Info stand—or add a stamp and pop it in the mail!

Celebrate the harvest with Vancouver Farmers Markets at RIPE 2016! Tickets are on sale now for our annual dinner fundraiser, which takes place Sunday, October 16 at The Roundhouse. RIPE features a knock-out roster of farm-to-table chefs paired with VFM producers to present 8 mount-watering small plate tasting stations, seasonal cocktails, and local craft beverage. More info on participating chefs and vendors, and to buy tickets, at the RIPE event page.

Get a complete list of this week’s Kitsilano Market vendors here.

Discover our five other summer market locations on our Markets Page.


What's Fresh at Mt Pleasant Market-Sept 25th

THE PRODUCE:

Acorn squash, apples, artichokes, beets, basil, beans, bell peppers, bitter melon, blackberries, bok choy, broccoli, brussels sprouts, butternut squash, cabbage, cantaloupe, carrots, cauliflower, celery, chard, corn, cucumber, dill, eggplant, fennel, garlic, gem squash, green onions, head lettuce, herbs, kale, kohlrabi, leeks, mint, mushrooms, napa cabbage, onions, potatoes, peas, plums, radishesraspberries, salad mix, spinach, summer squash, strawberries, tomatoes, turnips

(photo has apples from new vendor Open View Orchard)


Fall Fair is Oct 2nd!

 Pumpkin Patch, games, yummy treats! Fun for the WHOLE Family!

chayote

veggiedisplay

Plus there are two great CONTESTS all ages can enter! Win some great Vancouver Farmers Market swag!


RECIPE OF THE WEEK:

vegan-cream-of-celery-soup-3

This recipe for celery and cashew nut soup combines the subtle flavour of celery with the nuttiness of cashew.

1 medium sized onion, peeled and chopped

1 medium sized potato, peeled and chopped

1/2 head celery, wash, remove leaves and chop

2 tablespoons butter

3 tablespoons broken cashew nuts

1 1/4 pints vegetable stock

3/4 pint milk

seasoning to taste

Melt the butter in a large saucepan.Saute the prepared vegetables gently until the onion is transparent. Add the cashews and continue cooking for 5 minutes, stirring frequently. Add the stock, bring to the boil, cover and simmer for 20 minutes.Add the milk and allow to cool slightly.Blend in a blender.Reheat to serve and add seasoning to taste.

Yield: 4 portions

For more Local Food Global Flavours look out for our recipe cards throughout the market!


DON’T MISS:

Survey September at Mt Pleasant Market – help us  learn about you and what you’d like to see at your market! Each week we’ll display different questions so grab some of our stickers, have some fun, and let us know what you’d like to see!

Pickup your Salt Spring Coffee’s Edible Scavenger Hunt card and complete 5 activities to be entered to win Salt Spring Island swag, $100 market money or tickets to our annual Ripe harvest dinner. #fairtofarmer


Help us spread the word about your market… ask for a poster for your building or business or leaflets to hand out. Sign out a Mt Pleasant Market lawn sign and tell you neighbours about this great market!

Share your market finds @vanmarkets  #mountpleasantFM and follow Mt Pleasant Market on facebook!

See you Sunday!!


CLICK ON UPCOMING SCHEDULES TO FIND COMPLETE LIST OF VENDORS

CLICK ON MT PLEASANT FARMERS MARKET TO FIND LOCATION DETAILS