Market News

What's Fresh at Nat Bailey - April 1

Produce: acorn squash, apples, asian pears, beets, bok choi, broccoli, brussels sprouts, butternut squash, cabbage, carrots, celeriac, chard, chickweed, collards, crimini mushrooms, cucumber, daikon, delicata squash, endive, fennel, fiddle heads, garlic, hazelnuts, herbs, kabocha squash, kale, kiwi, kohlrabi, leeks, mushrooms, napa cabbage, onions, parsnips, potatoes, pears, peppers, radicchio, radishes, rutabaga, salad mix, savoy cabbage, sorrel, spaghetti squash, spinach, shallots, sprouts, stinging nettles, sunchokes, turnips, walnuts, wild mushrooms, winter squash, wheatgrass

Meats, Seafood, Dairy: Beef, Bison, Halibut, Pork, Duck, Salmon, Turkey, Chicken, Cod, Cheese, Eggs, Tuna

Other: Dried Fruit, Honey, Frozen Berries, Juice, Pickles, Yogurt, Preserves

CLICK HERE FOR THIS WEEK’S FULL NAT BAILEY VENDOR LIST

Don’t Miss

Member Appreciation Day! It’s the first market of the month and VFM members will enjoy free market money transactions and discounts at various vendors around the market. Learn more about our membership program and how you can support our non-profit organization HERE. Be sure to keep an eye out for the member special signs for deals all around the market such as these (and don’t forget that member card!):

  • Blue Comet Seafood – 10% off  Haida Gwaii whole frozen at sea, coho and pink salmon
  • Green Coast Coffee – Free Coffee with purchase of a bag of beans ALSO two for one coffee
  • Golden Ears Cheesecrafters – Buy $30.00 worth of product and get a free bag of cheese curds
  • Long Table Distillery – Buy Long Table Craft Spirits April 1 & 22 from the Winter Market and get an equivalent 10% value of your purchase in a Gift Certificate redeemable at Long Table Distillery.
  • Nutrient Dense Farms – All potatoes $2/lbs
  • Pauls Produce – Buy two bottles of pure Berry Juice and get the 3rd bottle  free
  • Spark Kombucha – 1$ off growler fills.

Find the rest of the Vendor Specials here.

We want to hear from you! Help us plan healthy and thriving markets by filling out our weekly dot surveys for Survey April. Come on by the Survey booth and show us some love by answering a few quick and easy Market related questions.

Whole Foods Market Vancouver will be raising money at all 5 Metro Vancouver stores for our Fresh to Families Project. Make sure to come out and shop that day in support of the project, which provides fresh food coupons to low income families in Vancouver that can be spent directly with our producers each week at the markets.

Visit the folks at Fuud  this Saturday at the market and find out how you can get signed up! Fuud is an awesome local company that provides weekly chef prepared meals that get delivered right to your doorstep. Their focus is supporting initiatives that strengthen local agriculture. Whenever possible, they source fresh, local, organic ingredients that are sustainably and ethically produced all because they have an appetite for earth-friendly eating. Check them out and show them some love.

Market News

There is only 4 weeks left until the Nat Bailey market season comes to an end! April 22nd is our last day. As our winter market season starts to come to a close, VFM prepares to transition into our summer market season. Stay tuned for upcoming dates and info on our seven awesome summer markets across the city!

Weekly Recipe

Looking for some food inspiration? Check out this awesome spring nettle soup recipe from Feedfeed. It’s a cool, quick and easy way to make a delicious meal.

Hastings Park Winter Market

If you miss Nat Bailey, be sure to head to the east side to pick up your weekly groceries! Every Sunday the Hastings Park Winter Farmers Market runs 10-2pm until the end of April. It has lots of FREE parking and more vendors than ever before! *Details here*

Visit us at Nat Bailey Stadium (4601 Ontario St.), Saturdays, 10am-2pm 

Click here for more info on Nat Bailey Winter Farmers Market 


What's Fresh at Nat Bailey - March 25

Produce: acorn squash, apples, asian pears, beets, bok choi, broccoli, brussels sprouts, butternut squash, cabbage, carrots, celeriac, chard, collards, crimini mushrooms, daikon, delicata squash, endive, fennel, garlic, hazelnuts, herbs, kabocha squash, kale, kiwi, kohlrabi, leafy greens, leeks, mushrooms, napa cabbage, onions, parsnips, potatoes, pears, radishes, rutabaga, salad mix, savoy cabbagespaghetti squash, spinach, shallots, sprouts, stinging nettles, sunchokes, turnips, walnuts, wild mushrooms, winter squash, wheatgrass

Meats, Seafood, Dairy: Beef, Bison, Halibut, Pork, Duck, Salmon, Turkey, Chicken, Cod, Cheese, Eggs, Tuna

Other: Dried Fruit, Honey, Frozen Berries, Juice, Pickles, Yogurt, Preserves

Click HERE for this week’s full Nat Bailey vendor list

Don’t Miss

Electro Recycle is ready to accept over 300 small appliances while you shop the best in local flavours at Nat Bailey Winter Farmers Market. Have recycling questions? Ask their friendly staff onsite located near the information booth! For what they can accept please visit their website at electrorecycle.ca/

Our Donation Station recipient this week is the Newcomers Community Kitchen at Little Mountain Neighbourhood House. NCK supports knowledge exchange and cross-cultural food literacy skills while providing safe and inclusive spaces for newcomers to participate, share their voices and their favourite recipes. Please consider supporting this program by donating produce, cash or market money this week!

Market News

Bryan and Agnes Warmerdam specialty daffodils will be at Nat Bailey this weekend. Brighten up your own day or a special someone’s by picking up some beautiful fresh cut daffodils.

Plan to see the return of leafy greens over the next few weeks at the Winter Markets. Spinach, salad mix, sorrel, chickweed and radicchio all are starting to make an appearance. Lets get excited and start to bring in spring!

There is only 5 weeks left until the Nat Bailey market season comes to an end! April 22nd is our last day. As our winter market season starts to come to a close, VFM prepares to transition into our summer market season. Stayed tuned for upcoming dates and info on our 7 awesome summer markets across the city!

Weekly Recipe

Looking for some food inspiration? Check out a weekly recipe from the In Pursuit Of More blog for an easy way to make a delicious meal.

THE GARDEN HARVEST VEGGIE BOWL & A HONEY MUSTARD DRESSING:

  • (1) head of broccoli
  • Olive oil & salt for cooking the broccoli
  • (1/2 – 1) cup cooked grain (quinoa, rice, faro, millet)
  • a few handfuls of raw salad greens, such as arugula or spinach
  • (2-3) marinated artichoke hearts
  • (1/4) cup red bell pepper, chopped
  • (1-2) slices red onion for garnish
  • (1/2) ripe avocado, sliced
  • Fresh parsley for garnish
  • Honey mustard dressing to taste

Start by putting up a pot of quinoa to cook, or your favorite grain of choice. In these cases, I always find it handy to have cooked grains on hand in the fridge, which make for easy meals thrown together without the wait time. If you would like the quinoa to be warm here, then cooking right before this meal is suggested.

Gather your ingredients and place the salad greens, artichokes & quinoa in the bowl, leaving space for the broccoli and avocado. Prepare your dressing and remaining ingredients for garnishing the bowl.

Wash & chop the broccoli into bite size pieces and put up a tablespoon of olive oil to heat up in a wok. With the heat on high, add the chopped broccoli and cook, stirring often and quickly, until the broccoli is bright green and still very firm. Lightly salt once as you go if desired. After 4 minutes, remove the broccoli from the heat and set aside.

When the broccoli is cooked, add it to the bowl with the greens & quinoa and nestle the avocado into the mix. Garnish with parsley, minced red pepper, onions & honey mustard dressing.

HONEY MUSTARD DRESSING:
  • (1/4) cup olive oil
  • (2) tbsp cider vinegar
  • (1) tbsp dijon mustard
  • (1) tbsp honey
  • (1/4) tsp salt
  • (1/4) tsp dried mustard powder
  • (1/4) tsp turmeric, if desired for a yellow color

Blend all ingredients together in a blender or hand blender and enjoy. Keep in the refrigerator for future use, this dressing is great on any cooked veggie bowl or raw salad, Enjoy! This recipe serves one hungry tummy.

Hastings Park Winter Market

If you miss Nat Bailey, be sure to head to the east side to pick up your weekly groceries! Every Sunday the Hastings Park Winter Farmers Market runs 10-2pm until the end of April. It has lots of FREE parking and more vendors than ever before! *Details here*

Visit us at Nat Bailey Stadium (4601 Ontario St.), Saturdays, 10am-2pm 

Click here for more info on Nat Bailey Winter Farmers Market 


What's Fresh at Nat Bailey - March 18

Meats, Seafood, Dairy: Beef, Bison, Halibut, Pork, Duck, Salmon, Turkey, Chicken, Cod, Cheese, Eggs, Tuna

Other: Dried Fruit, Honey, Frozen Berries, Juice, Pickles, Yogurt, Preserves

Don’t Miss

Our Donation Station recipient this week is the Grandview Elementary School. Donations go towards food literacy programs to educate and help out. Please consider supporting this program by donating produce, cash or market money this week!

Evo Car Share will have a booth set up at Nat Bailey this weekend. Take advantage of their great sign up promo for market shoppers – free membership + 30 mins driving!

Market News

We are hiring! Care about your community? Interested in supporting Vancouver’s local food system? Have strong customer service skills? Willing to work in the rain or sun? Join our market crew team this summer! Find out more on our website (eatlocal.org/employment) – deadline to apply is March 21st at midnight.

Plan to see the return of leafy greens over the next few weeks at Nat Bailey. Lets start to bring in the spring! Swing by Earth Apple Organics and pick up some mustard greens and or salad mix. Go check out Klippers Organics and get some beautiful spring spinach.

Weekly Recipe

Looking for some food inspiration in this cold weather? Our winter markets are full of all kinds of root vegetables with ample amount of opportunity to do with them! Check out a weekly recipe from the In Pursuit Of More blog for an easy way to make a delicious hardy meal.

CREAMY ROASTED PARSNIP & POTATO SOUP:
  • (1) large sweet onion, chopped
  • (3-4) large whole garlic cloves, unpeeled
  • (2-3) tbsp olive oil
  • (1) tbsp ground cumin
  • (1) tsp salt
  • (1) pound parsnips, about 6 small parsnips, washed and chopped
  • (4) cups chopped red potatoes, about 3 large potatoes
  • (4) cups veggie stock, about one litre
  • (1/2) cup cashews
  • (2) cups water
  • (1) tbsp salt, or to taste
  • (2) tbsp apple cider vinegar or lemon juice
  • Fresh pepper, parsley & minced red pepper to garnish

 Start by heating the oven to 400 degrees. Wash and chop the parsnip, and combine it with the onion, and the whole unpeeled garlic cloves in a mixing bowl. Toss the veggies with the olive oil, cumin, and salt, and place in a large rimmed baking pan. Toss the pan in the oven and roast the veggies until fragrant and browning , about 30 minutes.

While the veggies roast in the oven, combine the vegetable stock and chopped potatoes in a soup pot. Heat to a gentle boil and cook gently until the potatoes are nice and soft, about 10-15 minutes. Turn the heat off once the potatoes are soft and leave the pot until the rest of the ingredients are ready. Once the roasted veggies are done, remove them from the oven and carefully free the garlic cloves from the skins. When cool enough to handle, combine the roasted veggies and potato stock mixture in batches and blend each batch until smooth. Combine the blended batches into another large pot as you go. Keep going until all of the soup is pureed to a smooth consistency.

To add the cashews, start by combining the cashews in the blender with 2 cups of the blended soup mixture with 2 cups of cold water. Blend all on high until nice and creamy. Pour into the rest of the soup and stir well. Just before serving, heat the soup gently on low with the lid on, and add additional salt to taste, as well as the apple cider vinegar or lemon juice. Serve garnished with chopped fresh parsley and minced red pepper, and perhaps some extra olive oil and lots of fresh black pepper.

Kept in the fridge, this soup will keep well for up to a week. Enjoy!

Click HERE for this week’s full Nat Bailey vendor list

 Hastings Park Winter Market

If you miss Nat Bailey, be sure to head to the east side to pick up your weekly groceries! Every Sunday the Hastings Park Winter Farmers Market runs 10-2pm until the end of April. It has lots of FREE parking and more vendors than ever before! *Details here*

Visit us at Nat Bailey Stadium (4601 Ontario St.), Saturdays, 10am-2pm 

Click here for more Nat Bailey Winter Farmers Market 


What's Fresh At Nat Bailey - March 11

Produce: acorn squash, apples, asian pears, beets, bok choi, broccoli, brussels sprouts, butternut squash, cabbage, carrots, celeriac, chard, collards, crimini mushrooms, daikon, delicata squash, endive, fennel, garlic, hazelnuts, herbs, kabocha squash, kale, kiwi, kohlrabi, leafy greens, leeks, mushrooms, napa cabbage, onions, parsnips, potatoes, pears, radishes, rutabaga, salad mix, savoy cabbage, spaghetti squash, spinach, shallots, sprouts, stinging nettles, sunchokes, turnips, walnuts, wild mushrooms, winter squash, wheatgrass

Meats, Seafood, Dairy: Beef, Bison, Halibut, Pork, Duck, Salmon, Turkey, Chicken, Cod, Cheese, Eggs, Tuna

Other: Dried Fruit, Honey, Frozen Berries, Juice, Pickles, Yogurt, Preserves

Don’t Miss

Our Donation Station recipient this week is the Newcomers Community Kitchen at Little Mountain Neighbourhood House. NCK supports knowledge exchange and cross-cultural food literacy skills while providing safe and inclusive spaces for newcomers to participate, share their voices and their favourite recipes. Please consider supporting this program by donating produce, cash or market money this week!

Evo Car Share will have a booth set up at Nat Bailey this weekend. Take advantage of their great sign up promo for market shoppers – free membership + 30 mins driving!

The Vendors

This week we welcome back some vendors joining us for the first time this season and a few who haven’t been around the market for a while:

Don Asperin – Makes beautiful handmade wood cutting boards, wood jewellery boxes, serving trays, bookmarks and salad spoons.

Trudy Ann’s Chai & Spices – They have created a perfect blend of spices for a delicious cup of masala chai. Made all in small batches, with all organic ingredients, without additives or essential oils. The flavours come from the actual ingredients!

Ambercott Acers – This farm strives on growing a really wide variety of vegetables. Most are sold fresh at the farmers markets and the rest are preserved and sold through sun-drying and dehydration. All their vegetables are dried using only the heat from the sun or warm air with absolutely no additives or preservatives!

Robin Ridge Winery – Robin’s focus is the pursuit for great berries to make the perfect wine! With lots of options to choose they invite you to take as much pleasure in their wine as they do making it.

Spread’emTheir passion is simplifying healthy eating, providing no-nonsense, nutrient-dense food. They make delicious spreads! Each flavour is an adventure, exploding with taste, as fresh and as natural as if you made it at home.

Earth Apple – Their mission is to produce fresh, organic, nutritious food for local communities in Metro Vancouver and the Fraser Valley with low ecological impact and fair wage standards. They love what they do, which is evident in the beautiful organic produce they offer.

Market News

We are hiring! Care about your community? Interested in supporting Vancouver’s local food system? Have strong customer service skills? Willing to work in the rain or sun? Join our market crew team this summer! Find out more on our website (eatlocal.org/employment) – deadline to apply is March 21st at midnight.

Weekly Recipe

Looking for some food inspiration in this cold weather? Our winter markets are full of all kinds of root vegetables with ample amount of opportunity to do with them! Check out a weekly recipe for an easy way to make some delicious roasted root veggies.

INGREDIENTS

  • Nonstick vegetable oil spray
  • 1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces – Found at Rondriso Farms
  • 1 pound celery root (celeriac), peeled, cut into 1-inch pieces – Found at Crisp Organics
  • 1 pound rutabagas, peeled, cut into 1-inch pieces – Found at Cropthorne
  • 1 pound carrots, peeled, cut into 1-inch pieces – Found at Shalefield Organics
  • 1 pound parsnips, peeled, cut into 1-inch pieces – Found at Cropthorne
  • 2 onions, cut into 1-inch pieces – Found at Crisp Organics
  • 2 leeks (white and pale green parts only), cut into 1-inch-thick rounds – Found at Langley Organics Growers
  • 2 tablespoons chopped fresh rosemary
  • 1/2 cup olive oil
  • 10 garlic cloves, peeled – Found at Klippers Organics

PREPARATION

  1. Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
  2. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)
  3. Transfer roasted vegetables to large bowl and then serve.

Click HERE for this week’s full Nat Bailey vendor list

 Hastings Park Winter Market

If you miss Nat Bailey, be sure to head to the east side to pick up your weekly groceries! Every Sunday the Hastings Park Winter Farmers Market runs 10-2pm until the end of April. It has lots of FREE parking and more vendors than ever before! *Details here*

Visit us at Nat Bailey Stadium (4601 Ontario St.), Saturdays, 10am-2pm 

Click here for more Nat Bailey Winter Farmers Market 


What's Fresh at Nat Bailey - March 5

 
Produce:
acorn squash, apples, asian pears, beets, bok choi, broccoli, brussels sprouts, butternut squash, cabbage, carrots, celeriac, chard, collards, daikon, delicata squash, endive, fennel, garlic, herbs, kale, kiwi, kohlrabi, leafy greens, leeks, mushrooms, napa cabbage, onions, parsnips, potatoes, pears, radishes, rutabaga, salad mix, spinach, shallots, sprouts, stinging nettles, sunchokes, turnips, wild mushrooms, winter squash, wheatgrass

Meats, Seafood, Dairy: Beef, Bison, Halibut, Pork, Duck, Salmon, Turkey, Chicken, Cod, Cheese, Eggs, Tuna

Other: Dried Fruit, Honey, Frozen Berries, Juice, Pickles, Yogurt, Preserves

Don’t Miss

Member Appreciation Day! It’s the first market of the month and VFM members will enjoy free market money transactions and discounts at various vendors around the market.

Learn more about our membership program and how you can support our non-profit organization HERE. Be sure to keep an eye out for the member special signs for deals all around the market such as these (and don’t forget that member card!):

  • A Bread Affair – $1 Organic Baguettes
  • Blue Comet Seafoods – 20% off Sockeye Salmon Patties and White Spring Salmon Kebobs
  • Lita’s Mexican Foods – 1$ off Packs of White or Whole Wheat Tortillas
  • Nancy Esworthy Design – 25% off All Leather Jewellery

And much more, see the list of member specials here.

Visit the folks at Fuud  this Saturday at the market and find out how you can get signed up! Fuud is an awesome local company that provides weekly chef prepared meals that get delivered right to your doorstep. Their focus is supporting initiatives that strengthen local agriculture. Whenever possible, they source fresh, local, organic ingredients that are sustainably and ethically produced all because they have an appetite for earth-friendly eating. Check them out and show them some love.

Evo Car Share will have a booth set up at Nat Bailey this weekend. Take advantage of their great sign up promo for market shoppers – free membership + 30 mins driving!

New This Week

Warmerdam Flowers – Beautiful Tulips will make their first appearance of the season at Nat Bailey market this weekend. Check out all the pretty colours and brighten your day by getting some yourself.

Sawmill Bay Shellfish – After a few weeks of being off, Sawmill Bay Shellfish will be returning back to Nat Bailey this weekend, check them out and pick up your pristine, glacier-fed Shellfish.

Kikis Kitchen – Kikis Kitchen will be at Nat Bailey market for the first time ever. They have a variety of 100% vegan local made delicious soups available. Stop by and welcome them to the market.

Market News

We are aware at VFM of how harsh of a winter we’ve had this year. With all the snow and frost it’s unfortunately effected farmers crops and the ability to bring greens to the markets. With that being said there are an abundance of root vegetables available and an infinite amount of options to do with them! Here’s an easy recipe to hopefully bring some inspiration in the current cold times.

Root Vegetable Soup

  • 6 tablespoons unsalted butter
  • 1 large onion or 2 leeks (white and light green part only), chopped
  • 2 to 3 celery stalks, diced
  • 3 garlic cloves, finely chopped
  • 3 rosemary or thyme branches
  • 2 bay leaves
  • 3 ½ pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
  • 2 teaspoons fine sea salt, more as needed
  • ½ teaspoon black pepper, more as needed
  • Juice of 1/2 lemon, more for serving
  • Extra-virgin olive oil
  • Flaky sea salt
  • Crushed Aleppo, Urfa or other chile flakes, optional
  • Grated Parmesan or pecorino, optional

PREPARATION

  1. Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
  2. Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
  3. To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

 Click HERE for this week’s full Nat Bailey vendor list

 Hastings Park Winter Market

If you miss Nat Bailey, be sure to head to the east side to pick up your weekly groceries! Every Sunday the Hastings Park Winter Farmers Market runs 10-2pm until the end of April. It has lots of FREE parking and more vendors than ever before! *Details here*

Visit us at Nat Bailey Stadium (4601 Ontario St.), Saturdays, 10am-2pm 

Click here for more Nat Bailey Winter Farmers Market