Market News

What's Fresh at Nat Bailey - March 18

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

Don’t Miss

Our Donation Station recipient this week is the Grandview Elementary School. Donations go towards food literacy programs to educate and help out. Please consider supporting this program by donating produce, cash or market money this week!

Evo Car Share will have a booth set up at Nat Bailey this weekend. Take advantage of their great sign up promo for market shoppers – free membership + 30 mins driving!

Market News

We are hiring! Care about your community? Interested in supporting Vancouver’s local food system? Have strong customer service skills? Willing to work in the rain or sun? Join our market crew team this summer! Find out more on our website (eatlocal.org/employment) – deadline to apply is March 21st at midnight.

Plan to see the return of leafy greens over the next few weeks at Nat Bailey. Lets start to bring in the spring! Swing by Earth Apple Organics and pick up some mustard greens and or salad mix. Go check out Klippers Organics and get some beautiful spring spinach.

Weekly Recipe

Looking for some food inspiration in this cold weather? Our winter markets are full of all kinds of root vegetables with ample amount of opportunity to do with them! Check out a weekly recipe from the In Pursuit Of More blog for an easy way to make a delicious hardy meal.

CREAMY ROASTED PARSNIP & POTATO SOUP:
  • (1) large sweet onion, chopped
  • (3-4) large whole garlic cloves, unpeeled
  • (2-3) tbsp olive oil
  • (1) tbsp ground cumin
  • (1) tsp salt
  • (1) pound parsnips, about 6 small parsnips, washed and chopped
  • (4) cups chopped red potatoes, about 3 large potatoes
  • (4) cups veggie stock, about one litre
  • (1/2) cup cashews
  • (2) cups water
  • (1) tbsp salt, or to taste
  • (2) tbsp apple cider vinegar or lemon juice
  • Fresh pepper, parsley & minced red pepper to garnish

 Start by heating the oven to 400 degrees. Wash and chop the parsnip, and combine it with the onion, and the whole unpeeled garlic cloves in a mixing bowl. Toss the veggies with the olive oil, cumin, and salt, and place in a large rimmed baking pan. Toss the pan in the oven and roast the veggies until fragrant and browning , about 30 minutes.

While the veggies roast in the oven, combine the vegetable stock and chopped potatoes in a soup pot. Heat to a gentle boil and cook gently until the potatoes are nice and soft, about 10-15 minutes. Turn the heat off once the potatoes are soft and leave the pot until the rest of the ingredients are ready. Once the roasted veggies are done, remove them from the oven and carefully free the garlic cloves from the skins. When cool enough to handle, combine the roasted veggies and potato stock mixture in batches and blend each batch until smooth. Combine the blended batches into another large pot as you go. Keep going until all of the soup is pureed to a smooth consistency.

To add the cashews, start by combining the cashews in the blender with 2 cups of the blended soup mixture with 2 cups of cold water. Blend all on high until nice and creamy. Pour into the rest of the soup and stir well. Just before serving, heat the soup gently on low with the lid on, and add additional salt to taste, as well as the apple cider vinegar or lemon juice. Serve garnished with chopped fresh parsley and minced red pepper, and perhaps some extra olive oil and lots of fresh black pepper.

Kept in the fridge, this soup will keep well for up to a week. Enjoy!

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

 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 Nat Bailey Winter Farmers Market 


What's at Hastings Park - March 19

What’s Fresh

Farm

Coast Mushrooms: Certified Organic Oyster, King Oyster, Portabella, Shiitake Mushrooms

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

Ossome Acres: Certified Organic 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

Cedar Isle Farm: Certified Organic barley,  flour, oats, specialty potatoes, garlic, eggs

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

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

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

Veggie of the Week: Rutabaga

Photo Credit: Shira McDermott

 

CLEANSING WINTER VEGETABLE MISO SOUP
2 tbsp cooking oil
2 medium yellow onions, chopped from Paul’s Produce
4 medium carrots, peeled and chopped from Cropthorne Farm
4 medium potatoes, peeled and chopped from Cropthorne Farm
1 large rutabega, peeled and chopped from Cropthorne Farm
1 small-medium head of green cabbage, roughly chopped into pieces from Cropthorne Farm
1/2-1 cup Passata
8 cups water or bone broth from Georels
3/4 cup medium or light miso
3 tbsp honey from Valley Gold Bee Company

The magic of this recipe is how easy and very simple it is. The vegetables included here are all readily available (and inexpensive) this time of year, and the key to soup success is cutting the veggies in consistent sized pieces. The cabbage makes the soup. You could use 2-3 tbsp of tomato paste instead of the Passata here.

Start by preparing all of the vegetables. Heat the oil in a large soup pot on medium high and add the onions, cooking for 6-8 minutes until browning and soft, being sure to stir as you go. Add the carrots, potatoes, and rutabega and cook on medium-high heat for another 5-6 minutes, stirring intermittently. Add the water and Passata, and bring the soup to a light boil with the lid just slightly ajar. Cook at a rolling simmer for about 10-15 minutes. Add the cabbage and cook a further 10-15 minutes, until all of the veggies are tender and the cabbage is soft and wilted. At the end, stir in the Miso and honey, and stir well to break up the Miso clumps. It will help to let the soup sit a few minutes off the heat, 10 minutes or so with the lid on, to let the miso settle in and fully permeate the entire pot of soup. Stir well, and re-heat as needed. To serve, enjoy piping hot in a bowl or a favourite mug garnished with chopped fresh herbs, olive oil, or simply as is.

Recipe Source: In Pursuit of More

We’re Hiring!

Care about your community? Interested in supporting Vancouver’s local food system? Have strong customer service skills? Willing to work in the rain or🌧 sun ☀️? Join our market crew team this summer! Find out more on our website (eatlocal.org/employment) – deadline to apply is March 21st at midnight.

 Don’t Miss

Evo Car Share will have a booth set up at Hastings Park this weekend. Take advantage of their great sign up promo for market shoppers – free membership + 30 mins driving!

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 11

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 cabbage, 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

Don’t Miss

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!

Evo Car Share will have a booth set up at Nat Bailey this weekend. Take advantage of their great sign up promo for market shoppers – free membership + 30 mins driving!

The Vendors

This week we welcome back some vendors joining us for the first time this season and a few who haven’t been around the market for a while:

Don Asperin – Makes beautiful handmade wood cutting boards, wood jewellery boxes, serving trays, bookmarks and salad spoons.

Trudy Ann’s Chai & Spices – They have created a perfect blend of spices for a delicious cup of masala chai. Made all in small batches, with all organic ingredients, without additives or essential oils. The flavours come from the actual ingredients!

Ambercott Acers – This farm strives on growing a really wide variety of vegetables. Most are sold fresh at the farmers markets and the rest are preserved and sold through sun-drying and dehydration. All their vegetables are dried using only the heat from the sun or warm air with absolutely no additives or preservatives!

Robin Ridge Winery – Robin’s focus is the pursuit for great berries to make the perfect wine! With lots of options to choose they invite you to take as much pleasure in their wine as they do making it.

Spread’emTheir passion is simplifying healthy eating, providing no-nonsense, nutrient-dense food. They make delicious spreads! Each flavour is an adventure, exploding with taste, as fresh and as natural as if you made it at home.

Earth Apple – Their mission is to produce fresh, organic, nutritious food for local communities in Metro Vancouver and the Fraser Valley with low ecological impact and fair wage standards. They love what they do, which is evident in the beautiful organic produce they offer.

Market News

We are hiring! Care about your community? Interested in supporting Vancouver’s local food system? Have strong customer service skills? Willing to work in the rain or sun? Join our market crew team this summer! Find out more on our website (eatlocal.org/employment) – deadline to apply is March 21st at midnight.

Weekly Recipe

Looking for some food inspiration in this cold weather? Our winter markets are full of all kinds of root vegetables with ample amount of opportunity to do with them! Check out a weekly recipe for an easy way to make some delicious roasted root veggies.

INGREDIENTS

  • Nonstick vegetable oil spray
  • 1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces – Found at Rondriso Farms
  • 1 pound celery root (celeriac), peeled, cut into 1-inch pieces – Found at Crisp Organics
  • 1 pound rutabagas, peeled, cut into 1-inch pieces – Found at Cropthorne
  • 1 pound carrots, peeled, cut into 1-inch pieces – Found at Shalefield Organics
  • 1 pound parsnips, peeled, cut into 1-inch pieces – Found at Cropthorne
  • 2 onions, cut into 1-inch pieces – Found at Crisp Organics
  • 2 leeks (white and pale green parts only), cut into 1-inch-thick rounds – Found at Langley Organics Growers
  • 2 tablespoons chopped fresh rosemary
  • 1/2 cup olive oil
  • 10 garlic cloves, peeled – Found at Klippers Organics

PREPARATION

  1. Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
  2. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)
  3. Transfer roasted vegetables to large bowl and then serve.

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

 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 Nat Bailey Winter Farmers Market 


What's Fresh at Hastings Park - March 12

What’s in Season

acorn squash, beets, brussels sprouts, butternut squash, cabbage, carrots, celeriac, crimini mushrooms, delicata squash, endive, fennel, garlic, hazelnuts, kabocha squash, kohlrabi, leeks, napa cabbage, nettles, onions, oyster mushrooms, parsnips, potatoes, portabella mushrooms, radishes , savoy cabbage, shallots, shiitake mushrooms, spaghetti squash, sunchokes, turnips, walnuts

Veggie of the Week: Celeriac

Often overlooked, celeriac, or celery root, is a delicious root vegetable perfect for roasting, mashing or pureeing – think a cross between a potato, celery and parsley. Pick one up this weekend and try our cream of celeriac soup recipe, you’ll be hooked!

Cream of Celeriac Soup

4 tblsp Golden Ears Grassfed Butter
1 onion from Klippers Organic Acres, chopped
3 garlic cloves from Paul’s Produce, finely chopped
1 leek from Cropthorne Farm, finely chopped
1 celeriac root from Cropthorne Farm, chopped
4 cups of Georels Chicken Bone Broth or vegetable stock
3/4 cups of cream
salt & pepper to taste

  1. Heat a large frying pan or saucepan until medium hot, add 2 tblsp of the butter and the onion and fry for a couple of minutes to just soften. Add the garlic and leek, and fry for another minute; then add the chopped celeriac. Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.

  2. Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream and whisk in the remaining 2 tblsp of butter, season with salt and pepper.

(recipe adapted from BBC)

Featured Vendors

Dogwood Brewing: Don’t forget your growler 😉

Klippers Organic Acres: They’re back, bringing organic apples, veggies, dried fruit and canned veggies.

Yellow Basket Baking: Tasty treats baked without dairy, eggs or nuts!

We’re Hiring!

Care about your community? Interested in supporting Vancouver’s local food system? Have strong customer service skills? Willing to work in the rain or🌧 sun ☀️? Join our market crew team this summer! Find out more on our website (eatlocal.org/employment) – deadline to apply is March 21st at midnight.

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 5

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

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!):

  • A Bread Affair – $1 Organic Baguettes
  • Blue Comet Seafoods – 20% off Sockeye Salmon Patties and White Spring Salmon Kebobs
  • Lita’s Mexican Foods – 1$ off Packs of White or Whole Wheat Tortillas
  • Nancy Esworthy Design – 25% off All Leather Jewellery

And much more, see the list of member specials here.

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.

Evo Car Share will have a booth set up at Nat Bailey this weekend. Take advantage of their great sign up promo for market shoppers – free membership + 30 mins driving!

New This Week

Warmerdam Flowers – Beautiful Tulips will make their first appearance of the season at Nat Bailey market this weekend. Check out all the pretty colours and brighten your day by getting some yourself.

Sawmill Bay Shellfish – After a few weeks of being off, Sawmill Bay Shellfish will be returning back to Nat Bailey this weekend, check them out and pick up your pristine, glacier-fed Shellfish.

Kikis Kitchen – Kikis Kitchen will be at Nat Bailey market for the first time ever. They have a variety of 100% vegan local made delicious soups available. Stop by and welcome them to the market.

Market News

We are aware at VFM of how harsh of a winter we’ve had this year. With all the snow and frost it’s unfortunately effected farmers crops and the ability to bring greens to the markets. With that being said there are an abundance of root vegetables available and an infinite amount of options to do with them! Here’s an easy recipe to hopefully bring some inspiration in the current cold times.

Root Vegetable Soup

  • 6 tablespoons unsalted butter
  • 1 large onion or 2 leeks (white and light green part only), chopped
  • 2 to 3 celery stalks, diced
  • 3 garlic cloves, finely chopped
  • 3 rosemary or thyme branches
  • 2 bay leaves
  • 3 ½ pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
  • 2 teaspoons fine sea salt, more as needed
  • ½ teaspoon black pepper, more as needed
  • Juice of 1/2 lemon, more for serving
  • Extra-virgin olive oil
  • Flaky sea salt
  • Crushed Aleppo, Urfa or other chile flakes, optional
  • Grated Parmesan or pecorino, optional

PREPARATION

  1. Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
  2. Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
  3. To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

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

 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 Nat Bailey Winter Farmers Market