Market News

What's Fresh at Hastings Park - April 2

Hastings Park Winter Market runs every Sunday, 10am-2pm until April 30

Farm

Ossome Acres: Certified Organic pea sprouts, sunflower sprouts, eggs, walnuts, beets, carrots, dandelion greens, kalettes

Paul’s Produce: onions, garlic, carrots, potatoes, beets, leeks,  frozen berries, cucumbers

VFM Direct*: eggplant, parsnips, potatoes, microgreens, dried wild mushrooms, white onions, apple juice

Meat/Seafood

Blue Comet Seafoods: flash frozen at sea black cod, halibut, salmon, tuna, canned sockeye salmon, canned smoked pink salmon, canned albacore tuna, canned smoked albacore tuna, cold smoked sockeye lox-sliced, cold smoked white spring chunks, hot smoked spring-peppered and natural, springs salmon maple nuggets, salmon candy 

Greendale Meats: beef, pork, turkey

Rockweld Farm: chicken, eggs

Specialty Farm Products

Bryan & Agnes Warmerdam: specialty daffodils

Golden Ears Cheesecrafters: grassfed butter, velvet brie cheese, jersey blue cheese, gouda cheese, havarti cheese, cheese curds

Valley Gold Bee: clover honey, blueberry honey, raspberry honey

The Promised Land Farm: Wild Harvest nettles, dried chantrelle mushrooms, dried pine mushrooms, dried lobster mushrooms, sorrel, spouts, sun chokes, dried kombu seaweed

View a complete list of weekly vendors here

Veggie of the Week: Dandelion Greens

Far from your average garden weed, dandelion greens are packed full of nutrients including calcium and iron. These greens are delicious additions to spring salads, they blend well in smoothies and are tasty sauteed. Pickup a bunch this Sunday from Ossome Acres! Need dandelion inspiration? Try this Dandelion Green and Leek Omelette recipe from The Feed Feed.

 

Don’t Miss

Membership Appreciation Day!

Whole Foods Giving Day

On Wednesday, April 5th, Whole Foods Market will donate 5$ of sales to Vancouver Farmers Markets to expand the Fresh to Families project – a healthy eating initiative for low-income families and seniors in BC that supports small farms and producers across the province.

VFM Direct

VFM Direct connects local farmers and producers with chefs and food service buyers through an online marketplace and delivery services.  Keeping the farmer in the equation means sales to wholesale customers are more financially viable.  VFM Direct works with buyers from restaurants, food service companies and retail across Metro Vancouver and the Fraser Valley and was started in 2015. This weekend, is pooling crops from local farms that can’t make a stall financially feasible with a limited amount of produce so they’re aggregating their product for Hastings Park! Check their stall out this weekend and learn more about the program and the farmers VFM Direct supports.

Help Spread the Word!

Help Hastings Park Winter Market GROW! Tell your friends, share our Facebook page & tag your photos @vanmarkets #HastingsParkWFM.

See you at the market!


Get a complete list of this week’s Hastings Park vendors here.

Find more information on the Hastings Park location here


What's Fresh at Nat Bailey - April 1

Produce: acorn squash, apples, asian pears, beets, bok choi, broccoli, brussels sprouts, butternut squash, cabbage, carrots, celeriac, chard, chickweed, collards, crimini mushrooms, cucumber, daikon, delicata squash, endive, fennel, fiddle heads, garlic, hazelnuts, herbs, kabocha squash, kale, kiwi, kohlrabi, leeks, mushrooms, napa cabbage, onions, parsnips, potatoes, pears, peppers, radicchio, radishes, rutabaga, salad mix, savoy cabbage, sorrel, spaghetti squash, spinach, shallots, sprouts, stinging nettles, sunchokes, turnips, walnuts, wild mushrooms, winter squash, wheatgrass

Meats, Seafood, Dairy: Beef, Bison, Halibut, Pork, Duck, Salmon, Turkey, Chicken, Cod, Cheese, Eggs, Tuna

Other: Dried Fruit, Honey, Frozen Berries, Juice, Pickles, Yogurt, Preserves

CLICK HERE FOR THIS WEEK’S FULL NAT BAILEY VENDOR LIST

Don’t Miss

Member Appreciation Day! It’s the first market of the month and VFM members will enjoy free market money transactions and discounts at various vendors around the market. Learn more about our membership program and how you can support our non-profit organization HERE. Be sure to keep an eye out for the member special signs for deals all around the market such as these (and don’t forget that member card!):

  • Blue Comet Seafood – 10% off  Haida Gwaii whole frozen at sea, coho and pink salmon
  • Green Coast Coffee – Free Coffee with purchase of a bag of beans ALSO two for one coffee
  • Golden Ears Cheesecrafters – Buy $30.00 worth of product and get a free bag of cheese curds
  • Long Table Distillery – Buy Long Table Craft Spirits April 1 & 22 from the Winter Market and get an equivalent 10% value of your purchase in a Gift Certificate redeemable at Long Table Distillery.
  • Nutrient Dense Farms – All potatoes $2/lbs
  • Pauls Produce – Buy two bottles of pure Berry Juice and get the 3rd bottle  free
  • Spark Kombucha – 1$ off growler fills.

Find the rest of the Vendor Specials here.

We want to hear from you! Help us plan healthy and thriving markets by filling out our weekly dot surveys for Survey April. Come on by the Survey booth and show us some love by answering a few quick and easy Market related questions.

Whole Foods Market Vancouver will be raising money at all 5 Metro Vancouver stores on Wednesday April 5th for our Fresh to Families Project. Make sure to come out and shop that day in support of the project, which provides fresh food coupons to low income families in Vancouver that can be spent directly with our producers each week at the markets.

Visit the folks at Fuud  this Saturday at the market and find out how you can get signed up! Fuud is an awesome local company that provides weekly chef prepared meals that get delivered right to your doorstep. Their focus is supporting initiatives that strengthen local agriculture. Whenever possible, they source fresh, local, organic ingredients that are sustainably and ethically produced all because they have an appetite for earth-friendly eating. Check them out and show them some love.

Market News

There is only 4 weeks left until the Nat Bailey market season comes to an end! April 22nd is our last day. As our winter market season starts to come to a close, VFM prepares to transition into our summer market season. Stay tuned for upcoming dates and info on our seven awesome summer markets across the city!

Weekly Recipe

Looking for some food inspiration? Check out this awesome spring nettle soup recipe from Feedfeed. It’s a cool, quick and easy way to make a delicious meal.

Hastings Park Winter Market

If you miss Nat Bailey, be sure to head to the east side to pick up your weekly groceries! Every Sunday the Hastings Park Winter Farmers Market runs 10-2pm until the end of April. It has lots of FREE parking and more vendors than ever before! *Details here*

Visit us at Nat Bailey Stadium (4601 Ontario St.), Saturdays, 10am-2pm 

Click here for more info on Nat Bailey Winter Farmers Market 


Hard Winter for local farms

While record snow was a boon for local ski hills this winter, it’s been a long, hard season for our farmers, many of whom are still struggling to dig themselves out. A number of VFM growers have reported heavy snow and collapsed greenhouses damaging their winter plantings and early seedlings – plus cold, wet weather across the province is making for a slow start to the spring season.

Add to this the mysterious norovirus currently plaguing BC’s shellfish industry, and it has resulted in lost product and cancelled market dates impacting the businesses of many. But a
s fresh spring things like arugula, spinach, radicchio and tulips return to the markets, it looks like we’ve finally turned the corner on winter.

The Winter Markets continue for another five weeks – come out and support our local producers who, despite the weather, still have a great selection of seasonal produce and other amazing food on offer.  

Nat Bailey Winter Market runs every Saturday, 10am-2pm until April 22 – view a complete list of weekly vendors here.

Hastings Park Winter Market runs every Sunday, 10am-2pm until April 30 – view a complete list of weekly vendors here.

 


What's Fresh at Hastings Park - March 26

Farm

Cropthorne Farm: Certified Organic cabbage, celeriac, kohlrabi, leeks, specialty potatoes, golden beets, red beets, chioggia beets, heirloom carrots, rutabaga, parsnips

Fruit Guy Farms: gala apples, macintosh apples, pears, apple juices, pear juice, pear ginger juice, dried apple chips, cider vinegar

Ossome Acres: Certified Organic pea sprouts, sunflower sprouts, eggs, walnuts

Paul’s Produce: onions, garlic, carrots, potatoes, beets, leeks,  frozen berries

Meat/Seafood

Blue Comet Seafoods: flash frozen at sea black cod, halibut, salmon, tuna, canned sockeye salmon, canned smoked pink salmon, canned albacore tuna, canned smoked albacore tuna, cold smoked sockeye lox-sliced, cold smoked white spring chunks, hot smoked spring-peppered and natural, springs salmon maple nuggets, salmon candy 

Greendale Meats: beef, pork, turkey

Rockweld Farm: chicken, eggs

Specialty Farm Products

Bryan & Agnes Warmerdam: specialty daffodils

Golden Ears Cheesecrafters: grassfed butter, velvet brie cheese, jersey blue cheese, gouda cheese, havarti cheese, cheese curds

Honey Bee Zen Apiaries: clover honey, blueberry honey, raspberry honey

The Promised Land Farm: Wild Harvest nettles, dried chantrelle mushrooms, dried pine mushrooms, dried lobster mushrooms, sorrel, spouts, sun chokes, dried kombu seaweed

Veggie of the Week: Nettles

Stinging nettles are found wild in the forests of BC. Be careful when handling these nutritious leaves – they’ll sting you! Don’t let the stinging throw you off though, once cooked, nettles loose their stinging effects and offer a subtle spinach flavour. Perfect for steeping for tea, blending up in a quick pesto or puréeing in a soup. Ask Alain at The Promised Land Farm this Sunday for nettle tips!

Spring Nettle Pesto with Roasted Yams

 PHOTO CREDIT: SHIRA MCDERMOTT
SPRING NETTLE PESTO:
  • (1) packed cup cooked fresh stinging nettles (about 3 cups uncooked)*
  • (1/2) cup fresh parsley
  • (20) toasted whole hazelnuts
  • (1/2) shallot, raw
  • (2) tbsp olive oil
  • (1) tsp salt
  • (1/4) cup fresh lemon juice
  • (1/4) cup freshly grated Parmesan cheese (optional)

*Feel free to sub in an equal amount of lightly steamed kale or a mix of spinach and kale for the nettles – the result will be similar just watch the water content on the spinach. If you like, use this idea with Broccoli Pesto as well.

Start by rinsing the nettles under some fresh water – being careful not to handle them with bare hands! I received them in a wrapped plastic bag and dropped them into the veggie steamer. Steam them for 4-5 minutes until wilting them – at this point they are safe to touch with your hands. Combine all ingredients in a blender and blend until smooth. Transfer to a clean jar or container and refrigerate until ready for use.

ROASTED YAMS:
  • (1) large orange yam, washed
  • (2-3) tbsp olive oil

Heat the oven to 400 degrees. Wash and slice the yam into half inch rounds and oil a flat baking tray with the olive oil, spreading it around well. Place the yam slices on the oiled tray and rub each side with olive oil (use your hands) before placing in the oven to bake. Cook for 15 minutes on one side until nicely browned. Turn over and cook on the other side for 5 more minutes or so until perfectly cooked and brown on both sides. remove from the oven and allow to cool. This is also a great time toast the hazelnuts for the pesto while the oven is on. It’s great to make the pesto while the yams cook and while the nuts are still warm (this facilitates good blending). About 8-10 minutes will be perfect.

To serve, arrange the cooled (or still just warm) yam slices on a plate and top with a spoonful or two of the fresh green pesto. As I mentioned before, this was delicious topped with a cube of fresh goat feta, however for vegans I can easily picture a beautiful selection of roasted cherry tomatoes or roasted & spiced chickpeas to top this lovely little side or appetizer. Sprinkled with handful or two of fresh micro-greens or sprouts and you are set.

Recipe Source: In Pursuit of More

Don’t Miss

ElectroRecycle_web_lrgElectroRecycle is ready to accept over 300 small appliances while you shop the best in local flavours at Hastings Park Winter Farmers Market. Have recycling questions? Ask their friendly staff onsite located near the information booth! For what they can accept please visit their website at electrorecycle.ca/

Hastings Park Shoppers Card

Are you a regular Hastings Park shopper? Pickup your Hastings 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*

It’s free to join, just sign up for our weekly newsletter!

*all free items valued at a maximum of $3. Shopper card is available at Hastings Park only.

Help Spread the Word!

Love the market? Tell your friends and family about Hastings Park Winter Farmers Market to help this new market grow. Share our Facebook page & tag your photos @vanmarkets #HastingsParkWFM.

Be a Market Champion! Get a Hastings Park lawn sign and let your neighbours know where to find the freshest in local produce, all within a few minutes of their home. Pickup your lawn sign at the Info Booth this week!

See you at the market!


Get a complete list of this week’s Hastings Park vendors here.

Find more information on the Hastings Park location here


What's Fresh at Nat Bailey - March 25

Produce: acorn squash, apples, asian pears, beets, bok choi, broccoli, brussels sprouts, butternut squash, cabbage, carrots, celeriac, chard, collards, crimini mushrooms, daikon, delicata squash, endive, fennel, garlic, hazelnuts, herbs, kabocha squash, kale, kiwi, kohlrabi, leafy greens, leeks, mushrooms, napa cabbage, onions, parsnips, potatoes, pears, radishes, rutabaga, salad mix, savoy cabbagespaghetti squash, spinach, shallots, sprouts, stinging nettles, sunchokes, turnips, walnuts, wild mushrooms, winter squash, wheatgrass

Meats, Seafood, Dairy: Beef, Bison, Halibut, Pork, Duck, Salmon, Turkey, Chicken, Cod, Cheese, Eggs, Tuna

Other: Dried Fruit, Honey, Frozen Berries, Juice, Pickles, Yogurt, Preserves

Click HERE for this week’s full Nat Bailey vendor list

Don’t Miss

Electro Recycle is ready to accept over 300 small appliances while you shop the best in local flavours at Nat Bailey Winter Farmers Market. Have recycling questions? Ask their friendly staff onsite located near the information booth! For what they can accept please visit their website at electrorecycle.ca/

Our Donation Station recipient this week is the Newcomers Community Kitchen at Little Mountain Neighbourhood House. NCK supports knowledge exchange and cross-cultural food literacy skills while providing safe and inclusive spaces for newcomers to participate, share their voices and their favourite recipes. Please consider supporting this program by donating produce, cash or market money this week!

Market News

Bryan and Agnes Warmerdam specialty daffodils will be at Nat Bailey this weekend. Brighten up your own day or a special someone’s by picking up some beautiful fresh cut daffodils.

Plan to see the return of leafy greens over the next few weeks at the Winter Markets. Spinach, salad mix, sorrel, chickweed and radicchio all are starting to make an appearance. Lets get excited and start to bring in spring!

There is only 5 weeks left until the Nat Bailey market season comes to an end! April 22nd is our last day. As our winter market season starts to come to a close, VFM prepares to transition into our summer market season. Stayed tuned for upcoming dates and info on our 7 awesome summer markets across the city!

Weekly Recipe

Looking for some food inspiration? Check out a weekly recipe from the In Pursuit Of More blog for an easy way to make a delicious meal.

THE GARDEN HARVEST VEGGIE BOWL & A HONEY MUSTARD DRESSING:

  • (1) head of broccoli
  • Olive oil & salt for cooking the broccoli
  • (1/2 – 1) cup cooked grain (quinoa, rice, faro, millet)
  • a few handfuls of raw salad greens, such as arugula or spinach
  • (2-3) marinated artichoke hearts
  • (1/4) cup red bell pepper, chopped
  • (1-2) slices red onion for garnish
  • (1/2) ripe avocado, sliced
  • Fresh parsley for garnish
  • Honey mustard dressing to taste

Start by putting up a pot of quinoa to cook, or your favorite grain of choice. In these cases, I always find it handy to have cooked grains on hand in the fridge, which make for easy meals thrown together without the wait time. If you would like the quinoa to be warm here, then cooking right before this meal is suggested.

Gather your ingredients and place the salad greens, artichokes & quinoa in the bowl, leaving space for the broccoli and avocado. Prepare your dressing and remaining ingredients for garnishing the bowl.

Wash & chop the broccoli into bite size pieces and put up a tablespoon of olive oil to heat up in a wok. With the heat on high, add the chopped broccoli and cook, stirring often and quickly, until the broccoli is bright green and still very firm. Lightly salt once as you go if desired. After 4 minutes, remove the broccoli from the heat and set aside.

When the broccoli is cooked, add it to the bowl with the greens & quinoa and nestle the avocado into the mix. Garnish with parsley, minced red pepper, onions & honey mustard dressing.

HONEY MUSTARD DRESSING:
  • (1/4) cup olive oil
  • (2) tbsp cider vinegar
  • (1) tbsp dijon mustard
  • (1) tbsp honey
  • (1/4) tsp salt
  • (1/4) tsp dried mustard powder
  • (1/4) tsp turmeric, if desired for a yellow color

Blend all ingredients together in a blender or hand blender and enjoy. Keep in the refrigerator for future use, this dressing is great on any cooked veggie bowl or raw salad, Enjoy! This recipe serves one hungry tummy.

Hastings Park Winter Market

If you miss Nat Bailey, be sure to head to the east side to pick up your weekly groceries! Every Sunday the Hastings Park Winter Farmers Market runs 10-2pm until the end of April. It has lots of FREE parking and more vendors than ever before! *Details here*

Visit us at Nat Bailey Stadium (4601 Ontario St.), Saturdays, 10am-2pm 

Click here for more info on Nat Bailey Winter Farmers Market