Market News

What's Fresh at the West End October 22nd

This is our final week for the West End Farmers Market! Make sure to come on over to stock up on all your favourite market products before the end of the season!

We have one more Downtown Farmers Market next Thursday October 27th, then there will be one week off before the start of our winter market season.

  • Nat Bailey Winter Market – Saturdays from Nov 5th – April 22nd
  • Hastings Park Winter Market – Sundays from Nov 6th – April 30th


IN SEASON NOW:

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


IT’S YOUR LAST CHANCE TO VISIT THESE VENDORS…

 

  • Vlad’s Apiary – Honey, bee pollen, beeswax and beeswax candles made in Pitt Meadows

  •  Watershed Naturals – Eco-luxe Botanical Skincare, Aromatherapy & Handcraft Luxury Soap

  •  TFN Farm School – Educational farm growing a mix of vegetables, fruits and eggs

  •  33 Acres Brewing Company – Vancouver-brewed fine craft beer

….UNTIL NEXT SUMMER SEASON!


DON’T MISS:

Come to the Information Booth for free market money transactions (this Saturday only)! This is a way of saying thanks for your understanding about cancelling the market last weekend due to the threatening forecast of stormy weather.

ChopSwap is a community campaign that helps turn local restaurants and their customers into zero-waste heroes, and they will have a station at the market this Saturday! Pay them a visit to swap your disposable chopsticks for a pair of reusable ones! All swapped + reclaimed chopsticks will be donated to local school arts programs, crafters and other creative initiatives (or sent to compost).


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.


West End Harvest Festival Recap

 Thank you to all vendors and shoppers who braved the rain on October 8th to participate in Harvest Festival at the West End! Despite the weather, it was a great festival day which celebrated the produce of the season! We wanted to share some memories with you…

 

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Our apple and squash displays provided a glimpse of the many different varieties of squash and apples that are produced by our farmers!

 

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Our pie competition expert judges hard at work!

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Some beautiful vendor displays of seasonal produce that were at the market just in time for Thanksgiving!

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Congratulations to Margarita Huquiana who won 1st place in the 2016 West End Fall Fruit Pie Competition with her delicious Pear and Concord Grape Pie! (See Recipe Below)

PEAR AND CONCORD GRAPE PIE


Pecan Short Crust Pastry

(Can be made up to 3 days ahead and stored in refrigerator)

Ingredients:

  • 315g  all-purpose flour (unbleached)
  • 1/4 cup finely chopped pecans
  • 1 teaspoon white sugar
  • 225g chilled unsalted butter, cubed
  • 1/4 to 1/2 cup ice water (add as needed)
  1. Place the flour, pecans, salt and sugar in a bowl
  2. Add the cubed butter and use your finger tips to “rub in” the butter, until the mixture resembles course breadcrumbs.
  3. Slowly add iced water to bring the dough together. Lightly knead until smooth.
  4. Divide the dough in half. Shape each half into a disc shape, wrap in plastic wrap and rest in the fridge for at least 45 mins.

Pie Filling

Ingredients:

  • 500g concord grapes, stemmed
  • 1.5kg medium-ripe pears (peeled, cored and quartered and cut into 1/4 inch slices)
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons quick cooking tapioca/tapioca flour
  • 30g butter, cut into small pieces
  1. Squeeze pulp of each grape out of its skin into a large saucepan. Put skins into a large bowl, and set aside.
  2. Cook pulp over medium heat, stirring often, until soft, 8-10mins, then strain into bowl with skins, pressing on solids with the back of a spoon. Discard seeds.
  3. Return grape pulp and skins to saucepan and add pears and sugar. Cook until liquid releases and thickens, but pears retain their shape (this will depend on ripeness, but approximately 10-15 mins).
  4. Gently stir in lemon juice and tapioca flour.
  5. Place in a bowl and set aside to cool completely.

Optional: Fold through fall spices such as cinnamon, nutmeg, ground cloves.

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Assembly and Baking

  1. Take rested pie dough, roll out to approximately 4mm thick. Place in an 8-10 inch greased pie dish, trim edges and place in fridge to re-chill.
  2. Once pie crust is chilled firm, fill with pie filling. Scatter the small pieces of butter on top.
  3. Roll out remaining pie dough and place on top. Crimp edges and trim. Cut at least 4 slits in the top to allow steam to escape. Alternatively, cut decorative shapes to top the pie. Assemble on top, leaving holes to allow steam to escape.
  4. Brush with egg wash (egg yolk and a little milk). Sprinkle with coarse sugar.
  5. Chill pie for 30 mins. In the meantime, preheat oven to 375F/180C.
  6. Place on a baking sheet, and place in oven. Bake for 40-55 mins (rotating a few times) or until the crust is golden brown and the juices from the filling are bubbling.
  7. Cool completely before serving.

 


Last Market of the Season at Kitsilano - Oct 23

Its our last Kitsilano Market of the season this Sunday, we just wanted to thank everyone for their wonderful support and all the work that contributed to such a great season!

Vancouver Farmers Markets winter season kicks off at Nat Bailey Stadium on Saturday, Nov 5th followed by the opening of Hastings Park Market (at the PNE fairgrounds) on Sunday, Nov 6th stop in and and show the openings of our winter season some love!

Weekly Recipe

SLOW COOKER VEGGIE STEW

INGREDIENTS:

3 large tomatoes, chopped

1 large onion, chopped

2 carrots, chopped

1/2 kabocha squash, peeled & seeded and roughly chopped

1 cup chopped bok choy

1 bunch spinach or kale (if using kale chop into bite sized pieces)

1 ear corn

1 small zucchini, chopped

1 cup oyster mushrooms, chopped

1 tbsp garam masala

2 tbsp KICS lemon syrup

1/2 cup AJI

Chicken or vegetable stock

DIRECTIONS:

Place the above ingredients in a slow cooker and stir to combine. Cook on low for 4 hours. Check the stew after 4 hours and add either chicken or vegetable stock. The amount depends on how much liquid is in the slow cooker. Start with 1⁄2 a cup and add more if needed. At this point, you can also add 1 drained tin of chickpeas or lentils. Cook another 2-3 hours. Season with salt and pepper.

This can also be made on the stove. The cooking time will be approximately 1 hour.
This recipe is great to have on hand as you can use any combination of vegetables you like. Make a big batch and store it in 8 or 16 oz containers in the freezer. You can turn it into soup simply by adding chicken or vegetable stock. Use it as a filling for wraps. Serve it over rice.

The Produce

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

Top Picks

-Delicious free range Eggs from Four Star Farms 

Brazilian Organic Coffee from Mogiana Coffee

-Gluten free Thumb Print Cookies from Marie’s Gluilt Free Bakery

Don’t Miss 

Evo Car Share will be at the Kitsilano Market this weekend! They will be offering market shoppers free memberships and 30 minutes of driving time – stop by their tent and sign up this Sunday!

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.

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 - Oct 20

We only have two weeks left on the Queen Elizabeth Theatre Plaza this season! Thanks for all your support for our first season at this location. Be sure to stop by the market for your weekly fix this Thursday from 2-6pm!


In Season Now

img_1427acorn squash, apples, artichokes, beets, basil, beans, bell peppers, bitter melon, bok choy, broccoli, brussels sprouts, butternut squash, cabbage, cantaloupe, carrots, cauliflower, celery, chard, corn, cucumber, delicata squash, dill, eggplant, fennel, garlic, gem squash, green onions, head lettuce, herbs, honey dew, kabocha squash, kale, kohlrabi, leeks, mint, mushrooms, napa cabbage, onions, padron peppers, potatoes, pears, pumpkin, radishesraspberries, salad mix, spinach, tomatoes, watermelon, winter squash, zucchini


The Vendors

With only 2 weeks left of the Downtown market catch these vendors one last time!

Chef Enrick Food Corp | Coconama Chocolate | Creperie La Boheme | Ildiko Jewellery | Jane’s Honey Bees | Jerky Baron | Jordan’s Jam | Persephone Brewing | Rootables Chips | Sawmill Bay | The Pie Hole

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


vfm-hp-2016_17-posterDon’t Miss:

New this week: Mandair Farms & Country Village – making fresh, made-on-site pakoras! Need we say more!?

Winter is coming! With winter around the corner we have two market locations to serve you. Find us Sundays at Hastings Park Winter Market (Nov 6 – Apr 30) & Saturdays at Nat Bailey Winter Market (Nov 5 – Apr 22)


Take pride in your market! Did you love having us downtown this year? Be sure to tell your family, friends, neighbours and colleagues about this market! Better yet, bring them with you!

Want us to connect with your office health and wellness team for next season? Email randy@eatlocal.org for more info.

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

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


 


What's Fresh At Kitsilano - Oct 16

Weekly Recipe

Celery Cashew Nut Soup Recipe

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

Ingredients

  • 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
  • Method
  1. Melt the butter in a large saucepan.
  2. Saute the prepared vegetables gently until the onion is transparent.
  3. Add the cashews and continue cooking for 5 minutes, stirring frequently.
  4. Add the stock, bring to the boil, cover and simmer for 20 minutes.
  5. Add the milk and allow to cool slightly.
  6. Blend in a blender.
  7. Reheat to serve and add seasoning to taste.
  8. Yield: 4 portions

The Produce

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

Top Picks

– Delicious Chocolate Covered Cherries and much more from Havery’s Orchard

– Fresh Greens from Ice Cap Organics, Organic Farm Connection and Cropthorne 

Ginger Beer from Dickies Ginger Beer

Don’t Miss

As our summer market season comes to a close, we only have two more Kitsilano Markets Left! Our last Kits Market date is October 23rd. Come by and enjoy the last few markets as we wrap up a great season.

Vancouver Farmers Markets winter season kicks off at Nat Bailey Stadium on Saturday, Nov 5th followed by the opening of Hastings Park Market (at the PNE fairgrounds) on Sunday, Nov 6th stop in and and show the openings of our winter season some love!

Celebrate the harvest with Vancouver Farmers Markets THIS SUNDAY at RIPE 2016! RIPE features a knock-out roster of farm-to-table chefs paired with VFM producers to present 8 mouth-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. Tickets available at the door.

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

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