Market News

Nada Grocery: The 5Rs of Market Shopping

 

Nada Grocery have a mission to bring 100% package-free recycling to the people of Vancouver. They pop-up at events and businesses around town, bringing their mobile grocery markets to shoppers who are looking to reduce food and packaging waste.

In anticipation of opening their first retail store at 675. East Broadway in early 2018, Nada was recently onsite at our Mt. Pleasant Market to share some useful recycling tips with market shoppers. If you missed them, check out their 5Rs of Market Shopping:

© wastelandrebel.com

Refuse packaging you don’t need. Most farmers are happy to sell their product with little or no packaging, as that is one less cost they have to take on. Simply bring your own cloth bag (those mesh laundry bags work great for this!) and ask to have your produce put there instead of in plastic bags.

Reduce packaging you can’t refuse. Of course not all products will be available package-free all the time (think cheeses, eggs, and those lovely seasonal preserves that are popping up all over the place). When you’re looking for these items, choose the ones with the least packaging, and consider how the packaging might be reused, recycled, or composted down the line…

Credit: Nada Grocery

Reuse what you can. One of our favourite zero waste discoveries was when we realized we could give back packaging to our friends at the farmers market! Many stands are happy to reuse empty egg cartons, berry containers, elastics and twist-ties! You can either return it right at the source (for example by emptying berries into your own bag and giving the berry carton back), or take it home with you and bring it back next week for reuse. Products like pickles or jams are often sold in glass jars, a zero-waster’s best friend. Reuse these for storage of dry goods, as drink containers, or to freeze batches of soup

Credit: Nada Grocery

Recycle what’s left. Once you’ve followed the tips above, there shouldn’t be too much left to recycle. If you think your packaging can be given another useful life, try to do so, or send a message to the Zero Waste Vancouver Facebook group to see if anyone will take it off your hands. Once your options are exhausted, make sure it goes in your recycling container rather than the trash can!

Rot (compost) everything else. We always say that the best packaging of all is nature’s packaging. Egg shells, cherry stems and pits, avocado skins… once these have done their job keeping your product nice and fresh, send ‘em over to the compost, where they can nurture the next generations of fruit and veg.


SFU City Conversation at Downtown Market

We’re thrilled to announce that SFU City Conversations will visit Downtown Farmers Market  on Thursday, September 21st! This special edition of City Conversations takes place at 12:30 PM as part of SFU Market Day, an event to convene SFU students, staff, and the broader downtown community around a celebration of local food.

Locally grown and produced food is fresher, often better tasting, and sometimes even more nutritious than produce that has been shipped from around the world. But what does it take to get this fresh local produce, meat and seafood to your table? Want to grow your own food but aren’t sure how to begin? Wondering if our exceptional agricultural land is being used to its full potential? Interested in how Vancouver is protecting itself from international food disruption and increasing food prices?

Joining us for the conversation is Richmond Councillor Harold Steves, co-founder of the Agricultural Land Reserve; and Lisa Giroday, co-founder of Victory Gardens. They will help us frame the issues, and then it’s time for you to ask your questions, express your opinions, make your observations. It’s a conversation!

City Conversations runs from 12:30 to 1:30, but we recommend showing up early to take in all the market has to offer and guarantee yourself a seat.

RSVP on Facebook: https://www.facebook.com/events/887992821377360/

For more information: http://www.sfu.ca/publicsquare/upcoming-events/city-conversations/2017/sfu-maket-day.html


This Week's Recipe: Sweet Pepper + Cherry Tomato Panzanella

Sweet Pepper + Cherry Tomato Panzanella

By: Danica Studio

Ingredients:

  • 3 sweet peppers
  • Olive oil
  • Red wine vinegar
  • 2 –4 slices bread (depending on size)
  • 2 handfuls cherry tomatoes
  • 1/2 cup small mozzarella balls (or quartered medium mozzarella balls)
  • 1/4 red onion, thinly sliced
  • Handful torn basil
  • Salt & pepper

Instructions:

  1. To toast the bread, drizzle olive oil onto the bread slices and place in the oven to toast.
  2. Slice the cherry tomatoes in half and drizzle with some olive oil, salt, pepper and red wine vinegar.
  3. Slice the peppers into 1-inch pieces and sauté in a pan with olive oil until softened. Drizzle with red wine vinegar when done.
  4. Toss all of the salad components together and let sit for 10 minutes before serving so the bread can absorbed some of the juices. Add a drizzle of olive oil and some salt and pepper.

In Season: Peppers


Peppers are stealing the show these days at the markets, appearing at farmers’ stalls in a rainbow of shapes and sizes, flavours and spiciness. As versatile as they are nutritious (they contain more than 200% of your daily vitamin C intake), peppers can be stewed, stuffed, sauteed, dried, or – our favourite – eaten raw like an apple.

Char them outside on your barbeque for maximum flavour explosion served with a side of garlic yogurt sauce.

String them up for use later in the season – chili ristras make a colourful display in your kitchen and can be added to recipes all winter long.

Freeze them (no blanching required) after cutting them into desired portions. Best used in cooking, not eaten raw.

While peppers are found in many recipes, anyone who’s ever tucked into a bowl of Hungarian lesco or eaten chili rellanos knows that peppers can make for an amazing, stand alone dish.

This week’s In Season recipe, which comes from our friends at Vancouver-based design firm Danica Studio, incorporates both peppers and cherry tomatoes in a panzanella-style dish that serves up all the amazing flavours of late summer.

 

Credit: Danica Studio

Sweet Pepper + Cherry Tomato Panzanella

By: Danica Studio

Ingredients:

  • 3 sweet peppers
  • Olive oil
  • Red wine vinegar
  • 2 –4 slices bread (depending on size)
  • 2 handfuls cherry tomatoes
  • 1/2 cup small mozzarella balls (or quartered medium mozzarella balls)
  • 1/4 red onion, thinly sliced
  • Handful torn basil
  • Salt & pepper

Instructions:

  1. To toast the bread, drizzle olive oil onto the bread slices and place in the oven to toast.
  2. Slice the cherry tomatoes in half and drizzle with some olive oil, salt, pepper and red wine vinegar.
  3. Slice the peppers into 1-inch pieces and sauté in a pan with olive oil until softened. Drizzle with red wine vinegar when done.
  4. Toss all of the salad components together and let sit for 10 minutes before serving so the bread can absorbed some of the juices. Add a drizzle of olive oil and some salt and pepper.

This Week's Recipe: Vegan Cream of Tomato Soup

Vegan Cream of Tomato Soup with Basil-Miso Pesto

by: Abundant City

Ingredients:
  • FOR THE SOUP:
  • 1 large onion, roughly chopped
  • 1 tablespoon olive oil
  • 4 cups fresh tomatoes, roughly chopped (romas are ideal, but any variety will work)
  • ½ cup roasted cashews
  • ½ chili (optional)
  • 3 cups water
  • Salt and pepper to taste
  • FOR THE PESTO:
  • ½ cup walnuts
  • 2 cups fresh basil, stems removed, packed
  • 2 cloves garlic
  • 1 tablespoon miso paste
  • ½ cup olive oil
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large pot and add the onions. On medium-low heat, cook until they are translucent, about 10 minutes. Add the tomatoes, cashews and chili. Turn up the heat and add the water. Cook until the mixture comes to a gentle boil.
  2. Transfer to a blender and blend on high until the soup becomes creamy. You may need to do this in two or three batches, using a large bowl to hold the extra blended soup. Once everything is blended, return the soup to the pot, give it a stir and add generous amounts of salt and pepper.
  3. The soup should have a nice creamy consistency. If it is too thick, add more water as needed.
  4. While the soup is cooking, make the pesto by combining all ingredients in a blender or food processor. Eat immediately or store for up to a week in the fridge. If storing in the fridge, use the smallest jar you can find to help prevent the pesto from oxidizing (turning brown) and pour a thin layer of olive oil on top. The also pesto freezes beautifully. Use an ice cube tray or mini mason jars to freeze the pesto in portions.
  5. To serve, pour the soup into bowls and top with a spoonful of miso-basil pesto.