Market News

Spring Eggstravaganza at Hastings Park


We’re hosting an egg-stra special market on Sunday, April 1st at Hastings Park! Meet a chicken, learn about egg-laying hens and pet a cute bunny.

Activity Line-Up

  • Egg Display: Learn about the breeds of hens that lay brown, white, spotted and blue eggs
  • Egg Recipes: Try out a new egg recipe with local, cage free eggs found at Hastings Park! We’ll have a variety of recipes including onion frittata, Mediterranean egg salad and soft scrambled eggs with ricotta
  • Natural Egg Dyeing: Dye eggs with beet, onion, turmeric & purple cabbage
  • Live Chickens: Meet the egg-laying hens from Rockweld Farms, an SPCA Certified Farm
  • Cute Bunnies: Need we say more?

Spread the Word!

  • Tag #eggstravagana @vanmarkets on Instagram and Twitter

Recipe: Super Greens Pasta with Crispy Mushrooms


With spring just around the corner, we’re starting to see fresh greens return to the Winter Markets in the form of kale, chard, sorrel, watercress, and nettle. This week’s recipe from Just Giulia (Chef Giulia of Lombardo’s Pizzeria) for Super Greens Pasta with Crispy Mushrooms, incorporates pan fried mushrooms with dinosaur kale, red chard and leeks for a satisfying pasta dish that cooks up in minutes. Perfect for breaking out of that late winter squash and root vegetable routine we’re all stuck in at the moment…


Super Greens Pasta with Crispy Mushrooms

by Giulia Lombardo


Serves 4

500 grams semolina spaghetti pasta

5 leaves dinosaur kale, sliced thin

5 leaves red chard, sliced thin

1/2 leak, chopped

1 shallot, sliced

5 mushrooms, sliced thin

1/2 cup parmesan cheese, grated

2 tablespoons olive oil

1/2 tablespoon salt

1/2 teaspoon black pepper



  1. Bring a large pot of salted water to the boil, add the pasta and cook for 18-20 minutes.
  2. In a large saute pan on medium to high heat, add one tablespoon of olive oil, place the sliced mushrooms in the pan aarrange in a single layer. Season with salt and pepper. Do not over crowd the pan as that will make the mushrooms soggy. Cook about 1-2 minutes a side until golden and crispy, remove from pan and set aside.
  3. In the same pan on medium heat add anther tablespoon of olive oil and add the leaks, shallots, kale and chard.  Season with salt and pepper and saute 5-8 minutes until the greens have wilted and the leaks and kale have become translucent.
  4. Once the pasta is ready strain and toss with the hot greens.
  5. Add the butter and parmesan, toss to combine.
  6. Top with the crispy mushrooms and enjoy!

Make sure to check out Chef Giulia’s YouTube channel for more delicious, seasonal recipes!

What's Fresh at Hastings Park - April 2

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


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


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


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.