Market News

What's Fresh at the West End September 24

IMG_20150923_142750IN SEASON NOW:

apples, artichokes, basil, beans, beets, broccoli, cabbage, cantaloupe, carrots, celery, champagne grapes, chard, cauliflower, chives, corn, cucumbers, dill, eggplant, fennel, onions, garlic, garlic scapes, green beans, head lettuce, peaches, peas, peppers, potatoes, radishes, salad mix, squash, tomatoes, watermelon, zucchini


NEW VENDORS THIS WEEK:

Just in time for fall,  Rain City Soups LTD will be starting up at the West End this week. All of their soups are natural, handmade and prepared with love. They have no added chemicals or preservatives, and are made with only the freshest produce!


TOP PICKS TO CHECK OUT:

  • Stop by Langley Organic Growers for some tasty champagne grapes!
  • Visit Little Qualicum Cheeseworks for a great selection of cheeses made from the high quality milk from their own herd of dairy cows!
  • Take a look at Jewels and Spells‘ booth for a beautiful piece of jewelry!

DON’T MISS:

We have our annual West End Harvest Festival coming up on Saturday October 8th! The festival will include seasonal recipes, fun activities for kids and adults, information, cooking tips, apple tastings, squash variety displays, and a Pie Competition! TO REGISTER FOR THE PIE COMPETITION CLICK HERE. We hope to see you on October 8th!

The Salt Spring Coffee Edible Scavenger Hunt is happening now until October 9th! Pick up a card at the Market Information Booth or download online, then complete all five activities listed on the edible scavenger hunt card and submit it for your chance to win a number of great different prizes! For more info click here!

Evo Car Share will be on site this Saturday offering market shoppers free memberships and 30 minutes of driving time…make sure to stop by their tent!

The Roedde House Museum will have a community table at the West End this Saturday which you should definitely check out! They will be bringing some artifacts from the Museum’s collection of turn-of-the-century food preparation pieces.


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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.


TIME & LOCATION:

Every Saturday 9AM – 2PM at 1100 Comox St on beautiful Nelson Park!

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GET A COMPLETE LIST OF THIS WEEK’S WEST END FARMERS MARKET VENDORS HERE.

DISCOVER OUR FIVE OTHER SUMMER MARKET LOCATIONS ON OUR MARKETS PAGE.


What's Fresh at Trout Lake - Sept 24th

Gai Lan Fried Rice

Serves 4

Ingredients:

  • ½ lb gai lan
  • 2 tbsp soy sauce
  • 1 ½ tsp packed brown sugar
  • 1 tsp hot sauce (or more to taste)
  • 3 tbsp vegetable oil
  • 4 oz shitake mushrooms, stems trimmed and sliced 1/4” thick
  • 1 tsp salt
  • ½ onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups cooked brown rice*
  • 2 eggs, lightly beaten
  • 2 green onions, minced

*Rice should be cooked a bit drier than normal and chilled so its not mushy when fried.  To cook 4 cups of rice this way, use 1 1/3 cups dry rice + 2 2/3 cups water

Method:

  1. Cut the gai lan leaves from the stems.  Cut the stems crosswise into ¼” thick pieces.  Cut leaves crosswise into 1” wide pieces.  Set aside in separate bowls.

  2. Mix the soy sauce, brown sugar and hot sauce in a small bowl until the sugar dissolves.  Set aside.

  3. Heat 1 tbsp of oil in a large frying pan or wok over medium-high heat.  Add the mushrooms, sprinkle with ½ tsp of salt and cook, stirring rarely, until browned around the edges (3 minutes). Transfer the mushrooms to a bowl.

  4. Heat the remaining 2 tbsp of oil in the same pan over medium heat.  Add the reserved gai lan stems, onion, garlic and remaining ½ tsp of salt and cook until the onions have softened (5 minutes).

  5. Add the reserved gai lan leaves, rice and mushrooms and cook, stirring occasionally until the leaves just start to wilt and the mixture is heated through (4 minutes).  Add the reserved soy sauce mixture and stir to combine.

  6. Push the rice mixture to one side of the pan, add the eggs, and cook, stirring occasionally with a spatula, until almost set (about 2 minutes).  Remove pan from heat, sprinkle with scallions, and toss to combine.  Serve immediately.

    Credit: The Stop Community Food Centre

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

The Produce

acorn squash, apples, basil, bell peppers, butternut squash, broccoli, brussel sprouts, bok choy, cantaloupe, carrots, celery, chard, cherries, cauliflower, cucumbers, cucamelons, corn, dahlias, delicata squash, eggplant, fennel, fresh herbs, garlic, green onions, grapes, heirloom tomatoes, kale, leeks, nectarines, new potatoes, mushrooms, patty pan squash, pears, plums, pumpkins, radishes, raspberries, salad mix, sunflowers, tomatoes, turnips, watermelon, zinnias, zucchini, zucchini flowers

The Vendors

We’ve got a vendor we’re seeing for the last time this week: Rondriso Farms and Sapo Bravo Organic Farm.

Rondriso Farms outside Surrey will be concentrating on their annual fall pumpkin patch. Starting October 1st you’ll be able to visit and take a hayride to the pumpkin fields to pick your very own pumpkin (or two!).

Sapo Bravo Organic Farm Northwest of Lytton, BC is finishing their first season with a new farmer. If you haven’t said met farmer Ashala yet, consider stopping by their stall to say hello.

Don’t Miss

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.

This week is our last for Survey September! Spend a minute letting us know about you so the markets can better serve all in our community.

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.

Find us in the north parking lot of John Hendry Park / Trout Lake.

GET A COMPLETE LIST OF THIS WEEK’S TROUT LAKE FARMERS MARKET VENDORS HERE.

DISCOVER OUR FIVE OTHER SUMMER MARKET LOCATIONS ON OUR MARKETS PAGE.


What's Fresh Downtown - Sept 22

In Season Now

onionsAcorn 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, watermelon, zucchini


Here’s some inspiration for a post market dinner!

Kohlrabi & Apple Slaw

Ingredients

*ingredients that can be found at the market
3 small kohlrabi, peeled and cut into matchsticks*
1 large apple, cut into matchsticks*
¼ large red onion, very thinly sliced*
3 Tbsp. chopped chives*
Shaved hard cheese – ask Farmhouse Cheese for a suggestion*
1 Tbsp. dijon mustard
1 Tbsp. honey*
2 Tbsp. apple cider vinegar
4 Tbsp. extra virgin olive oil

Directions:
Combine the kohlrabi, apple, red onion, and chives in a large bowl. Season with salt and black pepper.

In a small bowl, whisk together the mustard, honey, and vinegar. While whisking, slowly pour in the olive oil, whisking until the dressing has emulsified.

Toss the slaw with the vinaigrette. Shave the cheese over the slaw and serve.

Serves 4-6


Last week for these vendors:

Thai Princess | Ostro Organics | Trudy Ann’s Chai | Aussie Pie Guy


Don’t Miss:

For the next two weeks, September 29 & October 6, the Downtown Farmers Market will be temporarily moving to the Easy Park lot across the street at 688 Cambie St. Same day, same vendors – see you there!

Survey September at the Downtown Farmers Market. We want to hear from you, help us continue to grow the downtown farmers market by letting us learn about you and what you’d like to see at your market!

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


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.

Visit us on the Queen Elizabeth Theatre Plaza (650 Hamilton St.) Thursdays, 2pm-6pm

Like us on our new Facebook page: Downtown Vancouver Farmers Market

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


What's Fresh at Main St Station - September 21

Tempeh with Eggplant & Tomatoes Recipe

  • 3 tbsp vegetable oil, divided
  • 2 shallots, roughly chopped
  • 6 garlic cloves
  • 1″ piece ginger, peeled & sliced
  • 1 stalk lemongrass
  • 3 tbsp brown sugar
  • 2 tbsp sambal oelek
  • 1 tbsp tamarind paste
  • 1 tbsp fish sauce
  • 1 tsp ground tumeric
  • 1 lime leaf
  • zest & juice of 1 lime
  • 200 g block tempeh, 1″ piece
  • 1/2 lb Japanese eggplant – halved lenthwise & cut into 1″ wide pieces
  • 1 1/2 lbs tomatoes, roughly chopped
  • 1 tsp coarse salt % 1/2 tsp pepper
  • 1/2 cup toasted cashews
  • finely chopped scallions

Heat 1 tbsp of oil in a large pan over medium-high head. Add shallots, garlic, ginger and lemongrass and cook – stirring occasionally – until browned and slightly charred in places, about 3 mins. Pour mixture into a blender.

To the blender, add brown sugar, sambal oelek, tamarind paste, fish sauce, ground tumeric, lime leaf and lime zest and juice. Blend until pureed. Set aside.

Add the pan back to medium-high heat and add another tbsp of oil. Cook the tempeh for about 2 mins per side, until browned and charred in places. Remove tempeh to a plate lined with paper towel.

Add the final tbsp of oil to the pan. Cook the eggplant in a manner similar to the tempeh, until browned and charred in bits – about 2 mins.

Add tomatoes to the pan and add the tempeh back. Reduce head to medium. Add salt and pepper. Stir together and cook – sirring occxasionally – until sace has thicked, 10 – 12 mins. The mixture should resemble a chunky tomato sauce. Stir cashews into the pan, sprinkle with scallions. Serve over rice.

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

Produce

apples, basil, bell peppers, blackberries, broccoli, brussel sprouts, bok choy, carrots, celery, chard, cherries, 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

New This Week

This week we’re excited to have wild rice from Saskatchewan – exclusively available at Main St Station Farmers Market and Downtown Farmers Market until October 6th.

Top Picks

The Pie Company returns to Main St Station Farmers Market with delicious authentic Australian savoury pies. Fill your afternoon hunger with a Steak & Mushroom pie or a Chicken & Leek pie or take home a frozen Vegetarian Curry pie and have it for dinner.

Don’t Miss

Only 3 markets left until our last market at Main St Station, 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.


Fall Fair is coming -Oct 2nd!

Fun for the whole family! Contests,games,pumpkin patch and great fresh food!

“You grew THAT?!” Veggie Brag contest!

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Have you grown the weirdest,wildest,biggest fruit or veggie that everyone HAS to see?

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This contest is for you! Bring it to Fall Fair and it will be judged by shoppers and vendors, and you could win some great Vancouver Farmers Market Swag! Aug2010-4864


“Veggies on Parade”

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It’s okay to play with your food! Creatively display your fave fruits and veggies (don’t worry you don’t have to grown them yourself;) and you can WIN great Market Swag!

owlarticle-2299953-18F2B7F3000005DC-34_306x481  Sabah Competititon 2011 245

 

 

 

 

 

 

 

To enter: send you name,contact info, and details about your fruit/veggie display to gibson@eatlocal.org