Would you believe all the local goodness available in January?
Salad turnips, radicchio, dried beans, apples, carrots, squash, potatoes and so much more. Every year, we see a little more variety even in the cold, wet, winter months. So if you thought you knew about winter produce, think again! And come see what we’ve got at the farmers market!
Nat Bailey Pop-Up
We’ve got Yellow Basket Baking, The Pie Co., Country Village Market, SPARK Kombucha, and Real Meals at the #NatBaileyPopUp this week. Stop by, sample some of their wares and tell us who you think we should keep around! More details here
We’re partnering with Little Mountain Neighbourhood House who will receive fresh produce donated at the market this year and there are multiple programs that will benefit!
- The Child Development Centre (CDC) provides a nutritious lunch program for 15 kids ages 3-5, Monday to Friday
- The Little Mountain Out of School Care (LMOSC) program, for 30-45 kids ages 5-12, provides a nutritious breakfast program
- Newcomers Community Kitchen is a weekly multicultural cooking, eating, sharing food program for newcomers. Marta Ramos, Organizer, was herself a newcomer and program participant was trained to facilitate the kitchen. Their recipe book (2015) shares stories of their respective cultures and food traditions. The Community Meal is a nutritious, low-cost 3-course meal Fridays for 20 local residents for a nominal fee
- Open Table serves a hot lunch every Thursday for 40-60 people. It is run on a very low budget, and food donations are help to provide tasty nutritious meals, and challenge the cooking team to be adventurous with whatever donations we receive! Weekly bread and produce distribution on Tuesdays for those in need
- Sir Charles Tupper Secondary School: The cafeteria feeds kids in need, needs to be more cost-recoverable and serve more local, healthy food. A new school garden will be built in 2016 to increase local food production.
Stop by the Donation Station this week to talk to some of the people who will receive the food and put it to good use!
CSA Share Fair
On January 16, we’re featuring vendors who offer Community Shared Agriculture programs during the growing season. This is a great opportunity to catalyze on your resolution to eat more healthfully this year and develop a closer connection with a local farm! Check this list for updated program information.
Food Truck Fest
Tell all your friends! We’re hosting Food Truck February again and are putting food trucks up to a zero waste challenge! More details to come…
See you at the market!
Happy New Year!
We’re back at Nat Bailey this Saturday after taking a week off for the holidays, find us in the same place, at the same time (Nat Bailey Stadium, 10am-2pm). Whether your 2016 resolution is to buy more local, reduce your food miles, eat healthier or eat more organic – the farmers market is the perfect place to start the New Year off right!
We’re kicking off the New Year with Member Appreciation Day! Membership helps provide core funds to Vancouver Farmers Markets, the registered non-profit, that creates thriving community spaces like the Nat Bailey Farmers Market. MAD is our way or saying ‘thanks’ to our member community for their support all year long. Keep an eye out for the rainbow member special signs or ask your favourite farmer if they have a member special. Don’t forget your member card!
Not a member yet? Sign up at the market info booth or online!
Starting this week we’re auditioning some brand-new vendors at Nat Bailey all January long. We’re excited to see what you think about vegan and nut-free baking, fresh, made-on-site pakoras, frozen meals made from scratch and more!
Look for the posters in our Pop-Up section at Nat Bailey, check out some of the new vendors and then let us know what you think! Should we invite them back? It’s up to you! Let us know what you think by tweeting @vanmarkets #NatBaileyPopUp!
This week’s Pop-Up Vendors:
The Pie Company – Our mission is use the freshest and best ingredients available to create exceptionally high quality savoury pies and pastries. A product that gives each customer an amazing food experience that leaves them wanting more.
- Mandair Farms & Country Village – making fresh, made-on-site pakoras! Need we say more!?
- Real Meals – Real Meals creates frozen meals made from scratch using a combination of organic and natural local ingredients that we deliver through out the Lower Mainland
Find more information about the Nat Bailey Pop Up HERE
2016 CSA Share Fair
Interested in a CSA but don’t know which is right for you? Come talk to the farmers & fishers who offer them. They will be ready to talk, answer questions and some may even take sign ups on January 16, 10-2, at the Nat Bailey Farmers Market. Vancouver Farmers Markets vendors offer everything from a pre-loaded ‘credit’ card, beastie boxes, weekly fruits and veggies boxes and more. Can’t make it to the fair? Check out our CSA Box Program page for farmer contact info.
See you at the market!
Sometimes you bake a bunch of goodies and you don’t have enough mouths in the house to eat all the goodness. Sometimes you can dozens of jars of jam and by the 6th jar, you’d really rather not eat another bite. And sometimes you just like make food to share. That’s where a food swap comes in. Food swapping is the act of swapping your homemade or homegrown food with others who make food. It’s a great way to diversify your pantry and try something new. It’s also a way to meet others who like making food and learn from their experiences.
On December 6th at the Hastings Park Farmers Market, we will be hosting a food swap along with Food Swap Burnaby who has held swaps at the Mt Pleasant and Hastings Park Markets in the past. Pre-registration is required, so please visit Eventbrite for all the details.
Festive Food Swap
Hastings Park Farmers Market
Gate 2 Hastings Park off Renfrew
11am – 12:30pm
The Hastings Park Winter Farmers Market is excited to return for a full winter season! Located on the PNE grounds at Gate 2 off Renfrew, this market is an excellent place to shop if you’re in the neighbourhood or coming in from nearby Burnaby and North Vancouver. The tree-lined paths with glowing lights give this market a European feel. The market will feature over 30 vendors with 4 food trucks and 1 food truck every week including exclusive vendors only available at Hastings Park! The market will be open every Sunday* from Novemver 8th-May 1st from 10am-2pm.
Opening day will feature a full vendor roster including organic fruit and vegetables, meat + seafood, beer + wine, food trucks and much more. Check out which vendors will be at there on opening day HERE. On top of our amazing list of vendors, ElectroRecycle will be setting up a popup recycling depot, accepting small appliances for free!
Spread the word. Bring a friend. Shop weekly. Help this market grow!
*Closed for the holidays on Sunday, December 27th
BC Fall-Fruit Pie Competition winner Jason McRobbie with his Apple, Quince and Cranberry Pie as part of the West End Farmers Markets annual Harvest Festival. All the fall fruit that’s in season at Harvey’s Orchards & Snowy Mountain Organics, inspired Jason! With twelve pies entered, our judging panel had their work cut out for them but loved the nicely balanced ginger in this pie.
Jason is sharing his recipe and you’re in luck because apples, quince and ginger can still be found at the market! (Find out who sells them using our Product Search Feature)
Apple, Quince and Cranberry Pie
- 2 ½-cups organic all-purpose flour
- 1Tbsp brown sugar
- 1tsp salt
- 1/2lb. Tenderflake
- 1 egg
- 1Tbsp white vinegar
- To fill 1-cup cold water (*in addition to egg and vinegar)
Whisk together dry ingredients, before cutting in room temperature Tenderflake with pastry knife until oatmeal like.
Whisk together egg, white vinegar and cold water. Slowly stir into mixture, adding only enough to make dough cling together – best results are approximately half the mixture.
Shape into a ball, cut in two, reshape into two balls then wrap and refrigerate for at least two hours, ideally over night.
- 2-cups quince, peeled, coarsely grated
- 6-cups apples (Harvey’s Orchards & Snowy Mountain Organics seasonal best), cored, peeled, sliced thinly
- ½-cup brown sugar
- 4 Tbsp. dried cranberries
- 2 Tbsp. grated ginger
- 2 Tbsp. organic all-purpose flour
- 1 Tbsp. cinnamon, freshly grated
- Pinch salt
Blend all ingredients together in a large bowl.
- 1-cup organic all-purpose flour
- ¾-cup brown sugar
- ½-cup unsalted butter, chilled
Cut butter into small cubes then add to a bowl and stir with flour and sugar. Use a fork or pastry knife to break the mixture into a crumble.
Remove one ball of dough from the fridge and allow to warm slightly between rolling out on a floured work surface. Turn and four each time the size doubles, then fold twice gently and move to pie pan. Unfold gently and shape, cutting off excess crust below the rim and shaping as desired.
Add pie filling, and then top generously with crumble mixture. Move to bottom rack of preheated 375°F oven for 60 minutes, and cover the top with foil if it begins to darken. Remove the foil for the final few minutes of baking.
Photo credit: Karen Dar Woon / Your Secret Chef