Market News

What's Fresh at Trout Lake - Oct 1st

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

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 first time this week: Cranberry Meadows. They offer fresh plump cranberries grown in Maple Ridge by the Susan and Jamie Senger family.

Don’t Miss

Electro Recycle will be at the market accepting your small appliances. Visit them at the West entrance to the market to learn more about recycling and be entered in a draw when you recycle an appliance! More details on the hundreds of items they accept is available on their website.

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.

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 at Mt Pleasant Market-Oct 2nd

Fun for the whole Family! #MtPFallFair

Don’t forget to bring your “Veggie Brag” or “Veggie on Parade” by 9:30am. To be judged by shoppers and vendors, and winners get great Market Swag!


THE PRODUCE:

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Our famous annual Urban Pumpkin Patch brought by The Applebarn! Don’t forget to grab your pumpkin for Halloween and squash for Thanksgiving!

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

DON’T MISS:

Georels Smokehouse has Turkey Stock just in time for your Thanksgiving prep, and Old Country Pierogis has made some delicious  turkey and cranberry pierogis!


Member Appreciation Day!

We love our members! You always get 15% off at Hello Coffee, and 15% off cool Merchandise like our fancy NEW totebag!

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On Member Appreciation Day:

Applebarn – $1 Off Bag of Pepper Challenge

Lita’s Mexican Foods – $1 Off package of Fresh, Handmade Tortillas

Realmeals – 10% Off orders $40 and over 

Tempea Natural Foods – Handmade Tempeh, $4.50 for 200gm pack and $6 for 300gm pack

Urban Digs Farm – 25% Off all Pork Cuts

Make sure to sign up for a membership at the information booth if you haven’t already to take advantage of all your member perks!


Share your market finds @vanmarkets  #mountpleasantFM and follow Mt Pleasant Market on facebook!

CLICK ON UPCOMING SCHEDULES TO FIND COMPLETE LIST OF VENDORS

CLICK ON MT PLEASANT FARMERS MARKET TO FIND LOCATION DETAILS

See you Sunday!!


What's Fresh at the West End October 1

IN SEASON NOW:

 

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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


TOP PICKS TO CHECK OUT:

  • Stock up on different varieties of tasty Summerland-grown apples at Golden West Farms
  • Visit The Hive Printing to check out their awesome selection of Vancouver-inspired graphic t-shirts and other printed textiles
  • Make sure to treat yourself to a mouth watering cinnamon bun or another treat from The Smallflower gluten free cafe and bakeshop

DON’T MISS:

22-pie_crimpedWe 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, cooking tips, apple tastings, squash variety displays, and our Fall Fruit Pie Competition! Pies are judged on taste, appearance, crust and originality. CLICK HERE to register for the Pie Competition…there are some awesome prizes to be won! We hope to see you on October 8th!

This Saturday is Member Appreciation Day! Bring your member card, or sign up for a new membership at the information booth. Make sure to look out for member specials around the market and take advantage of your 15% member discount off of Vancouver Farmers Markets merchandise at the information booth!

Some Member Specials:

  • Ice Cap Organics – 5lb bags of Organic Aisla Craig Onion, $8 (reg $10)
  • Purebread – .50 cents Off Any Loaf of Bread
  • Scentimental Creations – 20% Off Pumpkin Spice Essential Oil Blend with Cardamon, Peru Balsam, Nutmeg, Ginger and Sweet Orange
  • Urban Digs Farm – 25% Off all Pork Cuts

The Salt Spring Coffee Edible Scavenger Hunt is on 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!

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).


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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 Kitsilano - Oct 2

Weekly Recipe

Quick Kimchi

Makes 2L

30 minutes active time plus 3 hours of marinating, If you want to get a taste of kimchi but aren’t ready to delve into the world of fermentation, this quick kimchi recipe is a great start.

Ingredients:

3 tbsp fine sea salt

3 lbs napa cabbage (1 head) or bok choy (or 20 baby bok choy)

1 large carrot and/or ½ a daikon radish (or 1 whole small/med daikon)

3 cloves garlic, chopped

1 inch piece peeled ginger, chopped

2 tbsp Asian fish sauce

2 tsp rice vinegar or distilled white vinegar

1 cup chopped green onions (about 4)

½ large apple or medium Asian pear, grated on large holes of grater

2 – 3 tbsp coarse Korean hot red-pepper powder or chili powder

3 tbsp sesame seeds, toasted and crushed with side of heavy knife (optional)

2 – 3 tbsp seaweed flakes (optional)

Method:

  1. Quarter napa cabbage lengthwise, then cut crosswise into 2-3 inch pieces. (For bok choy, skip the quartering step). For the root vegetables, peel, cut lengthwise, and thinly slice or julienne into thin matchsticks. Toss all the vegetables with the salt in a large bowl and let stand for two hours, tossing occasionally to evenly distribute the salt.
  2. While the vegetables are soaking, puree the garlic and ginger with the fish sauce and vinegar in a blender until smooth.
  3. Once vegetables are finished soaking, rinse them well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
  4. Pour the blended mixture over the vegetables.       Add scallions, the apple or Asian pear, red pepper flakes, and optional sesame and seaweed, tossing to evenly coat.
  5. Marinate at least 1 hour. You can eat it fresh like that or pack the kimchi into glass jars and store it in the fridge for up to one month. The flavour will get stronger with time just like fermented kimchi.

Produce

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

What’s New

Cranberry Meadows will be at the Market this Sunday for the first time of the season! They’ll be bringing in the coming fall with the first appearance of Cranberries at the Kitsilano Market of the year. Swing by their booth and check them out.

Don’t Miss

It’s Member Appreciation Day at Kitsilano this Sunday, as it is the first market of the month! Make sure to sign up for a membership at the information booth if you haven’t already to take advantage of all your member perks!

ElectroRecycle is ready to accept over 300 small appliances while you shop the best in local flavours at Kitsilano Farmers Market. Have recycling questions? Be sure to ask their friendly staff at their tent located at the North entrance off 10th Avenue.

The Salt Spring Coffee Edible Scavenger Hunt has kicked off, and runs until October 9. This is a super fun and easy way for shoppers to connect with farmers, food, and even market crew for a chance to win some sweet prizes.

What to do:
Pick up a card at any Vancouver Farmers Market, all Salt Spring Coffee events or download online here.

How to Enter:
Complete all five activities listed on the edible scavenger hunt card between August 27 and October 9. Fill out your contact details on the completed card.

Hand in your completed card at a Salt Spring Coffee booth or any Vancouver Farmers Market Info stand—or add a stamp and pop it in the mail!

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.

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 - Sept 29

Attention Shoppers:

The Downtown Farmers Market will be relocating to the Easy Park Parking Lot across the street from the Queen Elizabeth Theatre at 688 Cambie St. for the next two weeks! Same time and same great vendors – see image above.


In Season Now

wildriceAcorn 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, honey dew, kale, kohlrabi, leeks, mint, mushrooms, napa cabbage, onions, potatoes, pears, radishesraspberries, salad mix, spinach, strawberries, tomatoes, watermelon, wild rice, zucchini


New vendors this week:

Autumn Wild Rice – We’re excited to have wild rice from Saskatchewan – exclusively available at Main St Station Farmers Market and Downtown Farmers Market until October 6th.

Georals – a Vancouver based company bringing you artisan bacon and grass fed bone broth!

Sweet Earth Farm – bringing you onions, potatoes, garlic, lettuce heads, spinach, mixed greens, tomatoes, turnips, arugula from the sweet earth (Chilliwack).


Don’t Miss:

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

Love to bake? Don’t miss our BC Fall Fruit Pie Contest at the West End Farmers Markets’ annual Harvest Festival on October 8. Click here for all the details.


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. Be sure to have your say by filling out our surveys every week at the market.

Visit us in Easy Park Lot 21 (688 Cambie St.) Thursday September 29 & October 6, 2pm-6pm

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

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