It’s Member Appreciation Day!
Look for the rainbow Member Special signs while you’re at the market and save! Not a member yet? Sign up at the market information tent. By becoming a member you’re supporting our non-profit and helping to ensure that the small farmer and producer has a stake in the vital food system. Membership has plenty of juicy Market benefits, including Member Only Specials from our vendors and community partners, free Market Money transactions in the first week of every month, limited edition 20th Anniversary Market Merch for Beefsteak and Brandywine Members, and much more!
Some of this Sundays Member Specials: A Bread Affair -$1 Organic Baguettes, Applebarn -50 cents off Pepper Challenge Bags, Goldwing –2 for 1 Turkey Drumsticks, Legend Distilling –$3 off Slowpoke Apricot Vodka, $33 (reg $36), Nice Pops –$1 off Any Popsicle!
Is Mount Pleasant Market your favourite market? Vote for us in the “We Love Local” Awards and you can WIN! Voting for your local BC favourites automatically enters you in weekly draw to win a $100 gift card to your local VQA store. You will also be entered in the delicious Grand Prize draw for a luxurious three-night stay at Taku Resort and Marina, along with your choice of a cooking course for two! More details here. Go Mount Pleasant!
FIND A COMPLETE VENDOR LIST: UPCOMING SCHEDULES
CONNECT WITH OUR EVENTS: FACEBOOK, AND SHARE YOUR PHOTOS AND RECIPES ON INSTAGRAM AND TWITTER USING @VANMARKETS #MTPLEASANT
LOCATION DETAILS: MT PLEASANT FARMERS MARKET
SEE YOU SUNDAY!
Oh, we are full of tomatoes!
‘Tis the season, dear friends, so let’s jump right in and celebrate! Pay attention to our Facebook page and Twitter feed this week, because we’ll be featuring a tomato recipe a day. Come to the Trout Lake and Kitsilano Farmers Markets next weekend and you can pick up 10 more. (Some of you clever folk might pick up on the fact that we’re featuring 20 recipes in honour of our 20th Anniversary).
We’ve got an assignment for you: Instagram a picture of the weirdest, wonderful-est tomato you find at the markets this week and give it the hashtag: #inglorioustomato. If we like yours the best, we’ll give you $20 of Market Money for your efforts!
Don’t miss these vendors:
- Wenger Sheep Farm: Brigitte and Henry come all the way down from Williams Lake to bring their delightful lamb to Trout Lake and Kitsilano Farmers Markets. They are only coming a few times this fall – make sure to say hello and place your orders!
- Picked for You: Matthew is back every other week with his beans and garlic – ask him for planting advice and pick some up for eating!
- Wild Foraged: We just added Stephanie to the schedule because she says she’s got lots of “cool” mushrooms. Check it out and be sure to ask her for cooking and preparation tips – she is a wealth of information!
NEXT WEEK: Tomato Festival – August 22!
This is our oldest and favourite festival where we get to put all the tomatoes available at the market on display! Check out our event page, join our event on Facebook, or simply put Saturday, August 22 in your calendar to join the fun!
See you at the market!
Click here for this week’s schedule and market map
For location information, check out the Trout Lake market page
Check out these vendors:
*Little Home Cook-new to Mount Pleasant Market this week! Petit Cakes with combinations like Berries /Citrus Glazed, Lemon/Almond/Poppy Seed,Lavender/ Earl Grey…yum!
*Rehoboth Farms is back with eggs and this week they are bringing sausages.
*Fruit-wise Beckman Berry Farms has strawberries still (!) and Rai Produce has sweet grapes and plums (ask for his mixed basket of fruit-it’s a great deal!)
Edible Scavenger Hunt!
This summer market sponsor Salt Spring Coffee is offering you the chance to get up close and personal with local farmers, the tasty stuff they grow and be rewarded with great prizes too!
Pick up your postcard at the info booth, then let us know how you did by dropping off the postcard at any of our farmers markets, and by sharing your favourite Scavenger Hunt pictures and posts online with the hashtag #fairtofarmer. Get all the details here !
See you Sunday! 🙂
CONNECT WITH OUR EVENTS ON FACEBOOK, AND SHARE YOUR PHOTOS AND RECIPES ON INSTAGRAM AND TWITTER USING @VANMARKETS #MTPLEASANT
CLICK ON UPCOMING SCHEDULES TO FIND COMPLETE LIST OF VENDORS
CLICK ON MT PLEASANT FARMERS MARKET TO FIND LOCATION DETAILS
BC Berry Pie Bake-Off Winner, Lauren van Oosten’s “Out of the Clear Blue Pie” blew our judges’ taste buds away at last week’s Mt Pleasant Berry Festival. It took first place against such contenders as “Creme Brulee Berry Pie”, “Goes well with owl ice cream” pie, “Raspberry Mango Pie” and “Poke-a-Dot Pie” with cookie crumble topping and blackberries.
It’s visually stunning because of the fresh blueberries scattered on top after baking and the judges couldn’t help gushing over the caramelized cinnamon crumble crust. You’re all in luck because Lauren has shared her recipe and blueberries are still in season. (Find out who sells blueberries and where using our Product Search Feature)
Out of the Clear Blue Pie
- 1 cup plain flour
- 1/8 tsp salt
- 2 Tbsp white sugar
- 1/2 cup butter (at room temperature*)
- 1 Tbsp white vinegar
- 3 cups blueberries (frozen or fresh)
- 2 Tbsp plain flour
- 2/3 cup sugar (1/2 cup if using fresh berries instead of frozen)
- 1/2 tsp cinnamon
- 2 cups fresh blueberries (do not use frozen for this part)
Mix dry ingredients for the crust then cut in butter. Sprinkle with vinegar and then press into large pie plate. (It’s very crumbly and doesn’t look like it’s going to work but it does, you just have to do the best you can to press it in). Add 3 cups blueberries. Mix dry ingredients of filling and sprinkle over blueberries. Bake at @ 400 F for 50-60 min. A little less if in a glass pie plate. Remove from oven and immediately add remaining fresh blueberries evenly over the top. Let cool a little.
Best served warm with vanilla ice cream or pouring cream.
*I find it handy to freeze the butter and then use a cheese grater to grate it into the flour.
Tina Lau came in second place with her “BC Blueberry Pie” and Vancouver Farmers Markets vendor, David Introligator of French Made Baking won third for his “Zesty Basque Cake with Strawberry”. Check out photos from Berry Festival on Facebook and see some of the other amazing pies submitted to the BC Berry Pie Bake-Off. Check back in Summer 2016 to enter your favourite recipe or taste some of the best berry pie in the city!
This pie looks amazing, has a flavourful crust and the brulee puts it absolutely over the top (Photo Courtesy of one of last year’s judges, Cassandra Anderton of Goodlife Vancouver). It was submitted by Shelley of The Last Crumb Bakery to last year’s BC Berry Pie Bake Off and won first prize! Try picking up some berries at this week’s farmers markets and making it at home:
- 150g walnuts
- 150g graham cracker crumbs
- 30g honey
- 1 tbsp golden yellow sugar
- 1/2 tsp cinnamon
- 58g butter, melted
- pinch of kosher salt
- white chocolate
Combine the walnuts and the graham cracker crumbs in the bowl of a food processor and pulse until the walnuts are the size of oat flakes. Add the golden yellow sugar, salt and cinnamon and pulse to combine. Add the honey and the melted butter and pulse to moisten the crumbs.
Pour the mixture into a 10″ pie plate or a 9″ fluted deep dish tart pan with a removable bottom. Press the mixture into the bottom and sides of pan; making sure to evenly distribute the crumbs. Bake for 10 minutes at 350 degrees. Allow to cool completely. Melt some white chocolate in the microwave and brush over the sides and bottom of crust to create a moisture barrier for the custard. Set aside.
- 3 eggs
- 200g sugar
- 1 1/2 cups buttermilk
- 2 tbsp flour
- 75g butter, melted
- 1 tsp vanilla
- 1/8 tsp cinnamon
- pinch of kosher salt
- 2 cups mixed fresh local berries
- coarse sugar to cover surface
Combine eggs and sugar and beat until the mixture is thick and very light-coloured using a stand or hand mixer. Beat in flour, buttermilk, cinnamon, vanilla, and melted butter. Add the berries to the empty crust. Pour the custard into the waiting shell and give it a stir to distribute the berries. Bake at 350 degrees for 30-40 minutes or until the custard is set in the centre but still a little wobbly.
Set the pie aside and allow to cool completely. Refrigerate the pie overnight to set completely. Before serving, sprinkle the top of the pie evenly with coarse sugar. Using a small blowtorch or the preheated broiler in your oven, melt the sugar until it caramelizes. Be very careful to watch the sugar if it is in the broiler, once it starts to caramelize it will go quickly and can burn instead.Enjoy!
Shelley will be joining us at the Mt Pleasant Farmers Market this Sunday to judge more than 11 pies and to crown the new champion! Come check it out and sample the winning pies. Judging is between 12pm-1pm, winner announced at 1:30pm and pie slices available for donation immediately following!