Market News

Kitsilano Market Wrap Up

On behalf of the Vancouver Farmers Market and all Kitsilano market staff we just wanted to thank EVERYONE for coming out and supporting an amazing summer market season!

Vancouver Farmers Markets winter season kicks off at Nat Bailey Stadium on Saturday, Nov 5th followed by the opening of Hastings Park Market (at the PNE fairgrounds) on Sunday, Nov 6th stop in and and show the openings of our winter season some love!


Last Market of the Season at Kitsilano - Oct 23

Its our last Kitsilano Market of the season this Sunday, we just wanted to thank everyone for their wonderful support and all the work that contributed to such a great season!

Vancouver Farmers Markets winter season kicks off at Nat Bailey Stadium on Saturday, Nov 5th followed by the opening of Hastings Park Market (at the PNE fairgrounds) on Sunday, Nov 6th stop in and and show the openings of our winter season some love!

Weekly Recipe

SLOW COOKER VEGGIE STEW

INGREDIENTS:

3 large tomatoes, chopped

1 large onion, chopped

2 carrots, chopped

1/2 kabocha squash, peeled & seeded and roughly chopped

1 cup chopped bok choy

1 bunch spinach or kale (if using kale chop into bite sized pieces)

1 ear corn

1 small zucchini, chopped

1 cup oyster mushrooms, chopped

1 tbsp garam masala

2 tbsp KICS lemon syrup

1/2 cup AJI

Chicken or vegetable stock

DIRECTIONS:

Place the above ingredients in a slow cooker and stir to combine. Cook on low for 4 hours. Check the stew after 4 hours and add either chicken or vegetable stock. The amount depends on how much liquid is in the slow cooker. Start with 1⁄2 a cup and add more if needed. At this point, you can also add 1 drained tin of chickpeas or lentils. Cook another 2-3 hours. Season with salt and pepper.

This can also be made on the stove. The cooking time will be approximately 1 hour.
This recipe is great to have on hand as you can use any combination of vegetables you like. Make a big batch and store it in 8 or 16 oz containers in the freezer. You can turn it into soup simply by adding chicken or vegetable stock. Use it as a filling for wraps. Serve it over rice.

The Produce

acorn squash, apples, basil, bell peppers, bok choy, broccoli, brussel sprouts, butternut squash, carrots, celery, chard, cauliflower, cucumbers, corn, delicata squash, eggplant, fennel, fresh herbs, garlic, green beans, green onions, grapes, heirloom tomatoes, leeks, new potatoes, melons, mushrooms, napa cabbage, patty pan squash, plums, pumpkin, quince, radishes, raspberries, salad mix, sunflowers, snap peas, sugar peas, tomatoes, turnips, watermelon, zucchini, zucchini flowers

Top Picks

-Delicious free range Eggs from Four Star Farms 

Brazilian Organic Coffee from Mogiana Coffee

-Gluten free Thumb Print Cookies from Marie’s Gluilt Free Bakery

Don’t Miss 

Evo Car Share will be at the Kitsilano Market this weekend! They will be offering market shoppers free memberships and 30 minutes of driving time – stop by their tent and sign up this Sunday!

Get your bike tuned while you shop around the market with the UBC Bike Co-Op’s Cycling Resource Centre! This year the Bike Co-Op is collecting bike accessory donations (bike lights, helmets, bells etc) for their Pedals for the People and Bici Libre programs. Find out more about their programs here.

Get a complete list of this week’s Kitsilano Market vendors here.

Discover our five other summer market locations on our Markets Page.


What's Fresh At Kitsilano - Oct 16

Weekly Recipe

Celery Cashew Nut Soup Recipe

By James Maddock, This recipe for celery and cashew nut soup combines the subtle flavour of celery with the nuttiness of cashew.

Ingredients

  • 1 medium sized onion, peeled and chopped
  • 1 medium sized potato, peeled and chopped
  • 1/2 head celery, wash, remove leaves and chop
  • 2 tablespoons butter
  • 3 tablespoons broken cashew nuts
  • 1 1/4 pints vegetable stock
  • 3/4 pint milk
  • seasoning to taste
  • Method
  1. Melt the butter in a large saucepan.
  2. Saute the prepared vegetables gently until the onion is transparent.
  3. Add the cashews and continue cooking for 5 minutes, stirring frequently.
  4. Add the stock, bring to the boil, cover and simmer for 20 minutes.
  5. Add the milk and allow to cool slightly.
  6. Blend in a blender.
  7. Reheat to serve and add seasoning to taste.
  8. Yield: 4 portions

The Produce

acorn squash, apples, basil, bell peppers, bok choy, broccoli, brussel sprouts, butternut squash, carrots, celery, chard, cauliflower, cucumbers, corn, delicata squash, eggplant, fennel, fresh herbs, garlic, green beans, green onions, grapes, heirloom tomatoes, leeks, new potatoes, melons, mushrooms, napa cabbage, patty pan squash, plums, pumpkin, quince, radishes, raspberries, salad mix, sunflowers, snap peas, sugar peas, tomatoes, turnips, watermelon, zucchini, zucchini flowers

Top Picks

– Delicious Chocolate Covered Cherries and much more from Havery’s Orchard

– Fresh Greens from Ice Cap Organics, Organic Farm Connection and Cropthorne 

Ginger Beer from Dickies Ginger Beer

Don’t Miss

As our summer market season comes to a close, we only have two more Kitsilano Markets Left! Our last Kits Market date is October 23rd. Come by and enjoy the last few markets as we wrap up a great season.

Vancouver Farmers Markets winter season kicks off at Nat Bailey Stadium on Saturday, Nov 5th followed by the opening of Hastings Park Market (at the PNE fairgrounds) on Sunday, Nov 6th stop in and and show the openings of our winter season some love!

Celebrate the harvest with Vancouver Farmers Markets THIS SUNDAY at RIPE 2016! RIPE features a knock-out roster of farm-to-table chefs paired with VFM producers to present 8 mouth-watering small plate tasting stations, seasonal cocktails, and local craft beverage. More info on participating chefs and vendors, and to buy tickets, at the RIPE event page. Tickets available at the door.

Get a complete list of this week’s Kitsilano Market vendors here.

Discover our five other summer market locations on our Markets Page.


What's Fresh At Kitsilano - Oct 9

Weekly Recipe 

Gai Lan Fried Rice – Serves 4

Ingredients:

½ lb gai lan

2 tbsp soy sauce

1 ½ tsp packed brown sugar

1 tsp hot sauce (or more to taste)

3 tbsp vegetable oil

4 oz shitake mushrooms, stems trimmed and sliced 1/4” thick

1 tsp salt

½ onion, finely chopped

2 garlic cloves, minced

4 cups cooked brown rice*

2 eggs, lightly beaten

2 green onions, minced

 

  • Rice should be cooked a bit drier than normal and chilled so its not mushy when fried. To cook 4 cups of rice this way, use 1 1/3 cups dry rice + 2 2/3 cups water

Method:

  1. Cut the gai lan leaves from the stems.       Cut the stems crosswise into ¼” thick pieces. Cut leaves crosswise into 1” wide pieces. Set aside in separate bowls.
  2. Mix the soy sauce, brown sugar and hot sauce in a small bowl until the sugar dissolves. Set aside.
  3. Heat 1 tbsp of oil in a large frying pan or wok over medium-high heat. Add the mushrooms, sprinkle with ½ tsp of salt and cook, stirring rarely, until browned around the edges (3 minutes). Transfer the mushrooms to a bowl.
  4. Heat the remaining 2 tbsp of oil in the same pan over medium heat. Add the reserved gai lan stems, onion, garlic and remaining ½ tsp of salt and cook until the onions have softened (5 minutes).
  5. Add the reserved gai lan leaves, rice and mushrooms and cook, stirring occasionally until the leaves just start to wilt and the mixture is heated through (4 minutes). Add the reserved soy sauce mixture and stir to combine. Push the rice mixture to one side of the pan, add the eggs, and cook, stirring occasionally with a spatula, until almost set (about 2 minutes). Remove pan from heat, sprinkle with scallions, and toss to combine. Serve immediately.

Produce

acorn squash, apples, basil, bell peppers, bok choy, broccoli, brussel sprouts, butternut squash, carrots, celery, chard, cauliflower, cucumbers, corn, delicata squash, eggplant, fennel, fresh herbs, garlic, green beans, green onions, grapes, heirloom tomatoes, leeks, new potatoes, melons, mushrooms, napa cabbage, patty pan squash, plums, pumpkin, quince, radishes, raspberries, salad mix, sunflowers, snap peas, sugar peas, tomatoes, turnips, watermelon, zucchini, zucchini flowers

Thanksgiving Top Picks

Get all your holiday dinner fixings at Kitsilano Market this weekend!

-Delicious local Cranberries for homemade cranberry sauce and stuffing from Cranberry Meadows

Brussel Sprouts from Farmer Koo and Crisp Organics

-Fresh baked Pies from Sweet Thea and Her Majesty Granola King 

Don’t Miss

Salt Spring Coffee will be at the Kitsilano Market this weekend sampling and selling their cold brew. Stop by their booth and check them out! While your there be sure to pick up a Salt Spring scavenger hunt card and fill it out onsite at the market, it’s the final day for entries! The Grand Prize winner will be drawn live at the info booth at 2pm Sunday October 9th at the Kitsilano Market. The winner receives a Premium Coffee Salt Spring Brewing Kit that includes a Baratza Grinder, Hario V60 Ceramic, Filters, 2 Truly West Coast Mugs and 2 bags of coffee plus 100$ of market money!

What to do:
Pick up a card at any Vancouver Farmers Market, all Salt Spring Coffee events or download online here.

How to Enter:
Complete all five activities listed on the edible scavenger hunt card between August 27 and October 9. Fill out your contact details on the completed card.

Hand in your completed card at a Salt Spring Coffee booth or any Vancouver Farmers Market Info stand—or add a stamp and pop it in the mail!

Celebrate the harvest with Vancouver Farmers Markets at RIPE 2016! Tickets are on sale now for our annual dinner fundraiser, which takes place Sunday, October 16 at The Roundhouse. RIPE features a knock-out roster of farm-to-table chefs paired with VFM producers to present 8 mount-watering small plate tasting stations, seasonal cocktails, and local craft beverage. More info on participating chefs and vendors, and to buy tickets, at the RIPE event page.

Get a complete list of this week’s Kitsilano Market vendors here.

Discover our five other summer market locations on our Markets Page.



What's Fresh At Kitsilano - Oct 2

Weekly Recipe

Quick Kimchi

Makes 2L

30 minutes active time plus 3 hours of marinating, If you want to get a taste of kimchi but aren’t ready to delve into the world of fermentation, this quick kimchi recipe is a great start.

Ingredients:

3 tbsp fine sea salt

3 lbs napa cabbage (1 head) or bok choy (or 20 baby bok choy)

1 large carrot and/or ½ a daikon radish (or 1 whole small/med daikon)

3 cloves garlic, chopped

1 inch piece peeled ginger, chopped

2 tbsp Asian fish sauce

2 tsp rice vinegar or distilled white vinegar

1 cup chopped green onions (about 4)

½ large apple or medium Asian pear, grated on large holes of grater

2 – 3 tbsp coarse Korean hot red-pepper powder or chili powder

3 tbsp sesame seeds, toasted and crushed with side of heavy knife (optional)

2 – 3 tbsp seaweed flakes (optional)

Method:

  1. Quarter napa cabbage lengthwise, then cut crosswise into 2-3 inch pieces. (For bok choy, skip the quartering step). For the root vegetables, peel, cut lengthwise, and thinly slice or julienne into thin matchsticks. Toss all the vegetables with the salt in a large bowl and let stand for two hours, tossing occasionally to evenly distribute the salt.
  2. While the vegetables are soaking, puree the garlic and ginger with the fish sauce and vinegar in a blender until smooth.
  3. Once vegetables are finished soaking, rinse them well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
  4. Pour the blended mixture over the vegetables.       Add scallions, the apple or Asian pear, red pepper flakes, and optional sesame and seaweed, tossing to evenly coat.
  5. Marinate at least 1 hour. You can eat it fresh like that or pack the kimchi into glass jars and store it in the fridge for up to one month. The flavour will get stronger with time just like fermented kimchi.

Produce

acorn squash, apples, basil, bell peppers, blackberries, bok choy, broccoli, brussel sprouts, butternut squash, carrots, celery, chard, cauliflower, cucumbers, corn, eggplant, fennel, fresh herbs, garlic, green beans, green onions, grapes, heirloom tomatoes, leeks, nectarines, new potatoes, melons, mushrooms, patty pan squash, plums, pumpkin, quince, radishes, raspberries, salad mix, sunflowers, snap peas, sugar peas, tomatoes, turnips, zucchini, zucchini flowers

What’s New

Cranberry Meadows will be at the Market this Sunday for the first time of the season! They’ll be bringing in the coming fall with the first appearance of Cranberries at the Kitsilano Market of the year. Swing by their booth and check them out.

Don’t Miss

It’s Member Appreciation Day at Kitsilano this Sunday, as it is the first market of the month! Make sure to sign up for a membership at the information booth if you haven’t already to take advantage of all your member perks!

ElectroRecycle is ready to accept over 300 small appliances while you shop the best in local flavours at Kitsilano Farmers Market. Have recycling questions? Be sure to ask their friendly staff at their tent located at the North entrance off 10th Avenue.

The Salt Spring Coffee Edible Scavenger Hunt has kicked off, and runs until October 9. This is a super fun and easy way for shoppers to connect with farmers, food, and even market crew for a chance to win some sweet prizes.

What to do:
Pick up a card at any Vancouver Farmers Market, all Salt Spring Coffee events or download online here.

How to Enter:
Complete all five activities listed on the edible scavenger hunt card between August 27 and October 9. Fill out your contact details on the completed card.

Hand in your completed card at a Salt Spring Coffee booth or any Vancouver Farmers Market Info stand—or add a stamp and pop it in the mail!

Celebrate the harvest with Vancouver Farmers Markets at RIPE 2016! Tickets are on sale now for our annual dinner fundraiser, which takes place Sunday, October 16 at The Roundhouse. RIPE features a knock-out roster of farm-to-table chefs paired with VFM producers to present 8 mount-watering small plate tasting stations, seasonal cocktails, and local craft beverage. More info on participating chefs and vendors, and to buy tickets, at the RIPE event page.

Get a complete list of this week’s Kitsilano Market vendors here.

Discover our five other summer market locations on our Markets Page.