In Season: beans, beets, blackberries, blueberries, broccolini, bok choi, cabbage, carrots, cauliflower, chard, cherries, chives, collards, currents, eggplant, garlic, heirloom tomatoes, greenhouse cucumbers, greenhouse peppers, kale, leeks, lettuce, mini cukes, mini peppers, mushrooms, onions, peaches, peas, potatoes, radishes, raspberries, salad mix, spinach, strawberries, turnips, wild mushrooms, zucchini
Peaches, apricots and cherries are popping up at the market Hurray! This week Rai Produce has a varieties of cherries, peaches and apricots. Yum!
CHECK OUT OUR IN SEASON AT THE MARKETS BLOG FOR A FULL MARKET FRESH GUIDE.
Have you checked out Lakehouse Foods yet? They specialize in naturally-leavened breads with an emphasis on sprouted and freshly milled whole grains to create the most digestible and delicious treats!
Be sure to stop by on Sunday and say high to Garrett and Tamiae! Get there early before their bread disappears:)
Summer Market Schedules
Trout Lake – opened May 6, 9am-2pm – North Parking Lot, John Hendry Park
Kitsilano – opened May 7, 10am-2pm – 10th Ave. & Larch St.
Mt Pleasant – opened May 28, 10am-2pm – Dude Chilling Park, 8th & Guelph
Main St Station – opened May 31, 2pm-6pm – Near Main St. Skytrain
Downtown – opened June 1, 11am-3pm – Queen Elizabeth Theatre Plaza
Riley Park – opened June 24, 10am-2pm – 50 East 30th Ave.
Summertime, and the eatin’ is easy…
Folks, we’ve officially arrived at that point in the year when you’ll find a dizzying array of fruits and vegetables at the markets – Christmas in July for all us locavores.
It’s the time of year when you often buy more than you can eat, just because everything looks so darn beautiful. In July, you don’t even have to ask yourself what’s for dinner coz you know it’s going to be a big pile of colourful veggies, probably not even cooked.
Zucchini? Slice it thin and eat it raw. Ditto for peppers, tomatoes, carrots, beets, and kale. If you’re vegetarian, you probably have one of those spiralizers that makes everything look gorgeous… or how about grilled peaches with a little grass-fed cheese and baguette for dinner?
Bingo. It’s stone fruit showtime, and local apricots, peaches, cherries, and plums are not going to get any better than they are this month.
Where to buy: the famously delicious peaches from Klippers Organics made their debut at Trout Lake Market last week, and Golden West are bringing the first pick of their organic Bing and Rainier cherries there this Saturday. For midweek stone fruit munching, check out Rai Produce’s selection of cherries, apricots, peaches, and *gasp* early apples at Main St. Station and Downtown Markets.
How to choose & store: when selecting stone fruit, look for vibrantly coloured flesh that yields slightly and has the tell-tale sweet and flowery smell of ripeness. Refrigerate unwashed in a plastic bag and make sure to eat within 2-5 days.
Fruity sipping: try Apricot Ambrosia Chai made with BC apricots from Trudy Ann’s Chai & Spices. Hot or iced, we bet it would pair well with this week’s In Season recipe for a divine-looking Peach & Mascarpone Tart from local blogger and photographer Foodiecouver…
Peach & Mascarpone Tart
3.5 ounces gingersnap cookies
2 tablespoons unsalted butter, melted
4 ounces mascarpone cheese
3 ounces cream cheese,
2 tablespoons sour cream
2 tablespoons sugar
1 tablespoon lemon zest
1 teaspoon lemon juice
1/8 teaspoon vanilla extract
1 tablespoon finely chopped crystallized ginger
1-2 ripe peaches, cut into thin slices
Preheat oven to 350°F. Finely grind gingersnaps in food processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of the tart pans with removable bottom. Bake crust until colour darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
Beat first 7 ingredients in medium bowl until smooth. Beat in crystallized ginger. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
Top with sliced peaches. Serve, or refrigerate up to 6 hours.
It’s high season for berries at the markets right now, and we know you’re all hard at work jamming, baking, and preserving them at their peak.
Our vendors are busy too – not only the farmers, but our artisanal food producers who are using seasonal berries in a number of amazing food items in celebration of our 7th Annual Berry Festival this week.
Look out for micro batched Verrry Berrry Shrub from Mixers & Elixirs, limited edition Blueberry & Lavender Corn Bread Cakes from Nidhi’s Cuisine, traditional Blueberry Pieorgies from Old Country Pierogi, and Blueberry Pakoras from Mandair Farms.
Our friends at Odd Society Spirits are also joining in the berry game with a number of seasonally inspired cocktails like their gin-based BC Bramble and High Stakes Lemonade, featuring BC blueberries.
Our Berry Festival kicks off Wednesday, July 12 at Main St. Station Market and culminates with our annual Berry Pie Bake Off on July 16 at Mount Pleasant Market. Don’t miss farm-fresh berry tastings, kids activities, pie sampling, and special edition recipes like the yummy Blueberry Lemon Pudding Pie below from the BC Blueberry Council.
Blueberry Lemon Pudding Pie
- 2 large (100 g) eggs
- ¼ cup (35 g) cornstarch
- ½ cup (80 g) granulated sugar
- ¾ cup (175 ml) 35% whipping cream
- ½ cup (120 ml) whole milk
- ½ cup (115 g) salted butter, softened
- ¼ cup (60 ml) lemon juice
- 4 cups (600 g) B.C. blueberries, fresh or frozen – divided
- 1¾ cups (240 g) graham cookies crumbs
- ¼ tsp (pinch) cinnamon
- ⅔ cup (150 g) salted butter, melted
- For the filling, whisk the eggs in a medium bowl and set aside.
- In a saucepan, combine the cornstarch, sugar, whipping cream and milk. Cook mixture on medium heat, whisking constantly until heated and thickened for 6-7 minutes. Do not boil.
- Whisk half the hot mixture into the eggs. Return to the sauce pan with the remaining mixture, then whisk in the butter and lemon juice.
- Reheat mixture on low heat for another 3 minutes, again whisking constantly, do not boil.
- Transfer to a clean bowl, cover and refrigerate for 1 hour until cooled.
- For the crust, mix the cookie crumbs and cinnamon in a bowl; add the melted butter and mix. Transfer to a 9” pie dish, and press mixture evenly to the bottom and sides. Refrigerate for 30 minutes.
- Fold 2 cups of the blueberries into the chilled pudding, then pour into the pie shell and top with remaining blueberries.
- Refrigerate for 1 – 2 hours. Serve chilled with a dollop of whipped cream.
With the recent stretch of sunny days we’ve been having (yay summer!), all kinds of delicious fruits and veggies are starting to appear in stalls around the markets. One sure sign of warmer weather is the arrival of summer squash, those beefy, green and yellow gems that make a budget-savvy addition to your summer pastas, salads, and BBQ fixings.
Cara Abrahams from Abundant Acres Family Farm in Chilliwack recommends marinating the squash with oil, vinegar, and garlic for 30 mins before cooking it on the barbecue in a grill basket. She and her husband Andy grow several varieties of summer squash, which they sell at their stall on Thursdays at the Downtown Farmers Market.
One of her favourite ways to preserve the abundance of these famously productive plants is by pickling them, mixing the different varieties in a single jar to make for an attractive display in your winter larder.
Next up on the seasonal roster is green peas – those amazing morsels of summer sweetness that taste best when you pop them straight out of the pod and into your mouth.
“I’m lazy and I like to eat them raw, ” says Andrea Wilkins y Martínez, farm director at Sole Food Street Farms. Among many other crops, Martínez and her team grow sugar snap peas just a couple blocks away from where they sell them each Wednesday at Main St. Station Farmers Market.
Whether you prefer English, snow, or snap varieties, green peas are amazingly versatile and packed with nutrients. North Vancouver-based holistic nutritionist Vanessa Vorbach uses shelled peas she sources from the markets to make a fresh pea hummus that’s a nice change from regular chickpea dips.
“I have a lot of clients who complain that chickpea hummus makes them bloated, so this recipe offers a great alternative,” says Vorbach. “Green peas are also rich in protein and compared to chickpeas, have less carbohydrates, fat and are overall lower in calories. On top of that, you get plenty of Vitamin A, C and minerals, such as Manganese and Magnesium”. She also recommends adding fresh peas to smoothies for a sweet and creamy protein boost – pow!
Fresh Pea Hummus
by Vanessa Vorbach
2 cups fresh shelled peas
3 Tbsp olive oil
4 Tbsp lemon juice
¼ cup of your favourite fresh herb. Dill, parsley, cilantro, basil or mint work great!
1-2 gloves of garlic
salt, pepper to taste
Optional: Dijon mustard
1. Bring a pot of salted water to a boil and add peas. Cook for about 2 minutes, drain and rinse them with cold water.
2. Add all ingredients in a food processor and pulse for about 30 minutes. Add a bit of water or oil if you like the consistency on the creamier side.
3. Adjust seasoning to your liking. Add more garlic, salt, or lemon to taste and some pepper
– as a dip with sliced cucumbers, carrots, celery, apple
– for sandwiches or lettuce wraps on a flatbread with grilled vegetables
– as a pesto with zucchini noodles, olives and capers
– on a sweet potato toast with sliced avocado