Apples, artichokes, apricots, beets, basil, beans, bell peppers, blackberries, broccoli, cabbage, carrots, cauliflower, chard, cherries, corn, cucumber, eggplant, fennel, garlic, green onions, head lettuce, herbs, kale, kohlrabi, mushrooms, mustards, nectarines, potatoes, peaches, peas, plums, radishes, raspberries, salad mix, spinach, summer squash, strawberries, tomatoes, turnips, zucchini
Cool down at the Earnest Ice Cream scoop truck and treat your self to a scoop or pint of your favourite flavour. Whiskey Hazelnut is popular among ice cream fans.
Grab yourself some arties as Donna at Glen Valley Artichoke likes to call them. She is more than happy to give you cooking tips and recipe ideas.
Get your fix of shellfish on Thursday, Sawmill Bay Shellfish will at the market for their once a month appearance!
Twisted Hills will be bringing the last of their craft cider for the season, they promise us they are planning to make more next year but in the meantime, grab a bottle of the Kingston Twist!
Its your last week to enter our contest! As we celebrate the love apple at our Tomato Festivals at Trout Lake and Kitsilano on August 20th and 21st. Show us your ugliest tomatoes and enter to win $20 Market Money by tagging your ugly tomato photo #inglorioustomato @vanmarkets on Instagram. Winner will be picked on Friday, August 19th. Find your ugly tomatoes this week Sole Food Street Farms & Applebarn Pumpkin Farm and see if you can find a winner!
You’re favourite knife sharper is back after a couple months off! Stop by the market to welcome Mr. Sharp back and get those knives like new again!
HELP SPREAD THE WORD!
Help the market grow by spreading the word to your colleagues, neighbours and friends! Stop by the information tent and pick up a poster and some leaflets to hang 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.
Emily Wight of well fed, flat broke is back with another instalment of her budget-inspired farmers market guest posts for Market News! This month, she visits Main St. Station Market to load up on stone fruit from Rai Produce – read on to find out all the ways she’s putting it up for winter…
Just put it all in a pie. All of it.
By: Emily Wight
I have been going a little crazy on stone fruit, and Rai Produce has been my go-to over the past few weeks. I also grabbed some amazing sweet yellow plums from Sapo Bravo Organics that I ended up overdoing it on during a Netflix binge but I have no regrets. Not one.
Having already made enough jam for the year, it’s worth considering other options for fruit preservation. Sure, we have a freezer full of enough fruit to get us through a year of smoothies and winter baking, and sure, we could just keep eating it by the bowlful and bagful and handful. But I’m already thinking about December, and how I’m going to take the edge off those first days of winter: did you know you can preserve fruit in alcohol? And that both the fruit and the alcohol are better for it?
All you need, really, is a few pounds of whatever fruit you bought too much of, a cup or so of sugar, a bottle of rum or brandy or whatever gets you through the festive season, two quart jars with lids that seal tightly. I quartered my peaches but left the skins on and stuffed them into one jar; I used a toothpick to poke some holes into some whole plums and filled the other jar. Divide the alcohol and the sugar evenly, if you’re making two jars. You want to make sure the booze covers the tops of the fruit, and then store it in a cool dark place for four weeks, then stick it in the back of the fridge until the holidays. Check the fruit; if it pops up above the top of the liquid try to weigh it down; if you don’t have a weight that’ll work, flip the jar over for a day, then flip it back, repeating this process as often as you need to.
But what do you want to do if you want to eat all those plums right now, and if you are maybe more responsible than those of us who would throw caution to the wind and eat a potentially uncomfortable amount of fibre in one sitting? Pie. You make pie. Galette, specifically.
Galette is pie for people who need pie right now, regardless of whether there is a pie plate within easy reach. It’s free form. It’s rustic. It’s semi-immediate pie.
Plum galette with thyme
- 1 ¼ cup all-purpose flour, plus a little more for rolling out your dough
- 1 tbsp. plus 1 tsp. granulated sugar, divided
- 8 tbsp. cold butter, cut into pieces
- 1/3 cup ice water
- 1 ½ lbs. red or prune plums, halved and pitted
- ½ cup brown sugar
- 4 tsp. cornstarch
- ½ tsp. chopped fresh thyme
- Pinch salt
- Pinch black pepper
- 1 tbsp. milk
Preheat your oven to 400°F. Line a baking sheet with a piece of parchment paper.
Pour the flour into a large bowl, and add the sugar. Using your fingers, break the butter apart into the flour and sugar, pressing it between your thumb and forefinger to form flakes. Gently work this mixture together with your hands until it has the texture of sand studded with pebbles. Adding a little at a time, work the water into the mixture until a shaggy dough forms. Press the dough into a patty, wrap it with plastic wrap, and chill for about 15 minutes.
Meanwhile, combine plums, brown sugar, cornstarch, thyme, salt and pepper. Let this rest while the dough chills.
Take the parchment paper off the baking sheet and set it on a flat surface. Sprinkle it lightly with the flour. Rub a little flour onto your rolling pin, then roll the dough out into a circle about 11 inches in diameter.
Gently move the parchment with pastry onto the baking sheet.
Spoon the plum mixture onto the centre of the pastry, reserving any liquid that has formed at the bottom of the bowl.
Fold the edges of the pastry over the plums, pinching the dough together where it overlaps. Pour the accumulated liquid over the plums.
Brush the pastry edges with the milk, then sprinkle the remaining sugar over top.
Bake for 30 to 35 minutes, until the pastry is golden brown and the plums are bubbly.
Let the galette rest ten minutes on the baking sheet, then cool until the plums have set and the juices have thickened, 40 minutes to an hour. Serve with ice cream.
apples, apricots, beans, beets, blackberries, blueberries, broccoli, cabbage, carrots, chard, cauliflower, cherries, chives, corn, cucumbers, fennel, figs, onions, garlic, head lettuce, heirloom tomatoes, kale, nectarines, patty pan squash, peaches, peppers, plums, radishes, raspberries, salad mix, snap peas, sunflowers, turnips, zucchini
Contest Alert! We’re excited to celebrate Tomato Fest at Trout Lake and Kitsilano on August 20th and 21st. Show us your ugliest tomatoes and enter to win $20 Market Money by tagging your ugly tomato photo #inglorioustomato @vanmarkets on Instagram. Winner will be picked on Friday, August 19th. Find your ugly heirloom tomato this week at Main St Station.
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.
Apples, beets, basil, beans, bell peppers, blackberries, broccoli, cabbage, carrots, chard, cherries, corn, cucumber, eggplant, fennel, garlic, green onions, head lettuce, herbs, kale, kohlrabi, mushrooms, mustards, nectarines, potatoes, peaches, peas, plums, radishes, salad mix, spinach, summer squash, strawberries, tomatoes, turnips, zucchini
Rai Produce grapes are here, tomatoes and garlic from Honest Food Farm, Dickies Ginger Beer, Muy Rico salsa and chips,greens from Salt and Harrow, and the last of the berries from Fresh Quality Produce!
We’re excited to celebrate Tomato Fest at Trout Lake and Kitsilano on August 20th and 21st. Show us your ugliest tomatoes and enter to win $20 Market Money by tagging your ugly tomato photo #inglorioustomato @vanmarkets on Instagram. Winner will be picked on Friday, August 19th. Find your ugly or beautiful tomatoes this week at Mt Pleasant Market.
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!
apricots, basil, bell peppers, blueberries, blackberries, broccoli, bok choy, carrots, celery, chard, cherries, cauliflower, cucumbers, corn, crab apples, eggplant, fennel, fresh herbs, garlic, garlic scapes, green onions, heirloom tomatoes, leeks, nectarines, new potatoes, mushrooms, patty pan squash, peaches, plums, radishes, raspberries, rhubarb, salad mix, strawberries, sunflowers, snap peas, sugar peas, tomatoes, turnips, zucchini, zucchini flowers
-Birds and the Bees Bread from A Bread Affair
-Kale from Glen Valley Artichokes
-Coconut Oil from Ostro Organics
The Kitsilano Community Centre is hosting their annual event Picnic In The Park. Tons of fun entertainment featuring rides, games, family activities and a wonderful community atmoshphere.
Salt Spring Coffee will be sampling their cold brew coffee at the market, stop by their booth and check them out!
Get your bike tuned while you shop around the market with the UBC Bike Co-Op’sCycling 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.
Our Farmer’s Market Donation Station will be set up by the info booth. We will be taking in any food, market money or cash donations for the Kids Safe, a program that provides a safe place for marginalize children outside of school hours. Food donations help provide healthy meals for their summer program! For more information, please visit their website.
Contest Alert! We’re excited to celebrate Tomato Fest at Trout Lake and Kitsilano on August 20th and 21st. Show us your ugliest tomatoes and enter to win $20 Market Money by tagging your ugly tomato photo #inglorioustomato @vanmarkets on Instagram. Winner will be picked on Friday, August 19th.
See you at the market!