Berries, Berries, Berries!
Join us at Berry Festival and celebrate the berry best season! Find berry recipes, limited-edition berry items and taste berries from our local farmers including Sull Farms, Shalefield Organic Gardens, Mandair Farms & Maan Farms.
A few berry-filled treats to look forward to:
- Blueberry Pakoras from Mandair Farm
- Blueberry Pierogies from Old Country Pierogi
- Verrry Berrry Shrub from Mixiers & Elixirs
July Fresh Guide
Blueberries | Garlic Scapes | Raspberries | Lettuce | Turnips | Radishes | Eggs | Chicken | Patty Pan Squash | Herbs | Kholrabi | Cucumbers | Seafood | Collard Greens | Cherries | Cheese | Grass Fed Butter | Strawberries
Check out our In Season at the Markets blog for a full market fresh guide.
Get a complete list of this week’s Main St Station vendors here
Recipe of the Week: Pan Seared Salmon with Blueberry Reduction
4 (6-oz.) wild salmon fillets, skin on – from Blue Comet Seafood
2 tbsp. coconut oil
¼ cup chicken broth
¼ cup dry white wine
salt-free garlic powder
2 tbsp. shallots, minced
freshly ground black pepper
1 cup fresh blueberries
- Pat salmon dry with paper towels. Season with freshly ground pepper and garlic powder.
- In skillet over medium heat, warm oil. Place salmon in skillet with skin side down and cook for two minutes. Flip salmon and cook for two additional minutes (or longer if preferred).
- Transfer salmon to a plate and tent with foil.
- Add shallots to skillet and cook for 30 seconds. Stir in broth and wine and bring to a simmer, using spatula to scrape up browned bits.
- Add berries; mash with spatula.
- Remove skillet from heat and let mixture cool slightly. Pour mixture into food processor and puree.
- Spoon mixture on top salmon and serve with your favorite fresh veggies
Recipe Source: Blue Comet Seafood
Get a complete list of this week’s Main St Station vendors here
Find more information on the Main St Station location here
Discover our six other summer market locations on our Markets Page
Jasbir Mandair has been coming to VFM markets since early 2016, and currently sells her berries, mixed vegetables, and hot pakoras at Riley Park, Trout Lake, Kitsilano, Mount Pleasant, and Main St. Station Markets.
She has been growing commercially in British Columbia since 1983, but her farming roots go much deeper to a childhood spent on her family’s farm in the Punjab. VFM staffers recently had the opportunity to talk with her and tour the farm she runs with her son Sajan in Abbotsford.
Q: Both you and your husband Surinder were born into farming in India. Can you tell us what part of India you’re from, and what kinds of crops your families grew?
A: We farmed in the Punjab. My village was a place called Akara in district Jhalandar, and my husband was from Ghari Baksha. We grew corn, wheat, rice, and sugar cane.
Q: How does farming in India differ from farming in BC?
A: Farming in India was different for two reasons. First, the technology of the time period back in the 60s meant everything was still done by hand and animals such as oxen. Even the watering was done manually – we used to have big wells and the water was drawn by a chain attached to a bucket.
The second difference was the crops themselves – they are completely different from growing and harvesting berries. You cut the wheat at the base and put into bundles; the grain was used for food and the straw remaining was used for feed for the animals. With berries, you pick it and pack it into boxes, but you leave the plant untouched.
Q: What is the most difficult thing about farming in BC?
A: BC is the best place for farming, there is no real difficulty… the weather is good, land is good, water is absolutely the best.
The difficulty is in the work of the farm and finding labor, since the new generation isn’t interested to work on the farm. The other difficulty is selling the product to actually make a living. We can have a really good crop but the price that is paid from the cannery is sometimes not even enough to make ends meet. The profit margin isn’t there – the blueberry can be absolutely amazing but the processor barely pays anything for them.
Q: How many family members are involved in the Mandair operation?
A: There are about 5-30, very dependent on the crop and how much it is producing, and the time of the year. We currently have 5 core “staff members” – my son Sajan, his fiancé Veerpal Kingra and her sister Ramneek, Dildar Virdi, and myself. Now that we have raspberry, we have about 20-25 pickers that come to pick by hand.
Q: What’s your favourite crop to grow?
A: I love all three berries (strawberries, blueberries, raspberries) that we grow but if I had to pick a favourite, I would say strawberries!
Mandair Farms are also known for their great selection of market vegetables, including the popular Punjabi ingredient called Tinde, or apple gourd. Here’s how Jasbir prepares them at home…
Mandair Farms-style Tinde
6 apple gourds, cut into 4-6 pieces
1 onion, sliced thin
1 tomato, diced
1 tsp. cooking oil
1 tsp. fresh ginger, minced
2 cloves garlic, cut fine or minced
1 tsp. cumin
1 tsp. tumeric
Salt and pepper to taste
- Sauté onion, garlic, ginger, and cumin on medium heat for one minute in a teaspoon of cooking oil.
- Add the tomato, tumeric, salt and pepper into the sauté mix and cook for 5-6 minutes on medium low heat.
- Add in the apple gourd and cook until they are soft. For a more pasty sauce, add 1/4-1/2 cup of water.
- Garnish with chopped cilantro and serve hot with rice or roti. Also try stuffing it into a tortilla with some sour cream for a delicious, plant-based lunch.
You can find Mandair Farms weekly at Main St. Station, Riley Park, Trout Lake, Kitsilano, and Mount Pleasant Markets. To search for their complete market schedule, click here.
This week’s Fresh Box contained:
Mixed Kale Bunch – Abundant Acre Farm, Abbotsford
Mini Romaine Lettuce – One Love Farm, Lillooet
Broccolini – One Love Farm – cook like broccoli or like most greens, sauté with garlic and olive oil
Mini Zucchini, Yellow Squash and Patty Pan Squash – Abundant Acre Farm
Cherries – Rai Farms, Osoyoos
Tomatoes – Campari, red cherry or mini Romas – Taves Family Farm, Abbotsford
It’s too hot to cook! Make some tomato, basil and mozzarella skewers or a fresh salad with the romaine lettuce and perhaps a strawberry vinaigrette.
Headed on a road trip around BC this summer? We included a brochure listing farmers across the province – a great piece to keep in the glove compartment.
Cherries | Garlic Scapes | Lettuce | Turnips | Radishes | Peas | Eggs | Chicken | Raspberries | Mushrooms | Herbs | Kale | Cucumbers | Seafood | Collard Greens | Zucchini | Carrots | Cheese | Blackberries
Check out our In Season at the Markets blog to read about peas and summer squash!
CLICK HERE FOR THIS WEEK’S FULL KITSILANO VENDOR LIST
Electro Recycle is ready to accept over 300 small appliances while you shop the best in local flavours at Kitsilano 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/
AMS Bike Co-op
Get your bike tuned while you shop around the market with the UBC Bike Co-Op’s Cycling Resource Centre! The Bike Co-Op also collects bike accessory donations (bike lights, helmets, bells etc) for their Bici Libre program. Find out more about their program here.
Vendor Feature – Spread’Em Kitchen
SPREAD’EM! is a dip and spread company based in Vancouver. Using locally sourced produce and a simplistic whole-foods approach, they provide maximum flavour with no harmful additives or preservatives. These dips can be used cold for dipping crackers or veggies at parties, the beach, or a as a lunchtime snack!
Summer Market Schedules
- Trout Lake – Saturdays 9am-2pm – North Parking Lot, John Hendry Park
- West End – Saturdays 9am-2pm – 1100 Block of Comox St.
- Mt Pleasant – Sundays 10am-2pm – Dude Chilling Park, 8th & Guelph
- Main St Station – Wednesdays 2pm-6pm – Near Main St. Skytrain
- Downtown – Thursdays 11am-3pm – Queen Elizabeth Theatre Plaza
- Riley Park – Saturdays June 24, 10am-2pm – 50 East 30th Ave.
Get a complete list of this week’s Kitsilano Market vendors here.
Discover our six other summer market locations on our Markets Page.
We have an awesome lineup this week again at the Riley Park Farmers Market! Come spend your sunny Saturday in beautiful Riley Park and enjoy the sounds of our buskers, the chance to connect with your community and the variety of fresh local food! Looking forward to seeing you on the plaza.
What’s in Season:
arugula, baby bok choi, basil, beans, beets, bell peppers, blueberries, carrots, cabbage, chard, cherries, collards, cucumber, dill, eggplant, garlic, green peas, kale, leeks, lettuce, onions, parsnips, pickling cucumber, potatoes, radish, raspberries, rhubarb, salad greens, shallots, spinach, strawberries, turnips, winter squash, zucchini
CHECK OUT OUR IN SEASON BLOG FOR RECIPES AND COOKING TIPS FEATURING PRODUCE THAT’S IN SEASON NOW!
Make Sure to Check out:
Mandair Farms – They have blueberries! Come early to get them!
Odd Society Spirits for some small-batch craft spirits distilled in the heart of East Van
The Smallflower for some delicious baked goods that are 100% gluten free!
GET A COMPLETE LIST OF THIS WEEK’S RILEY PARK VENDORS HERE
The UBC Nutrition Research Program will be at the market on Saturday. Do you have a toddler under 18 months old? Stop by the booth to learn more about their study on the nutrition needs of young children! For more info click here!
Summer Markets Are Open!
Trout Lake – Saturdays 9am-2pm –North Parking Lot of John Hendry Park
Kitsilano – Sundays 10am-2pm – 10th Ave. & Larch St.
West End – Saturdays 9am-2pm – 1100 Block of Comox St.
Mt Pleasant – Sundays 10am-2pm – Dude Chilling Park, 8th & Guelph
Downtown – Thursdays 11am-3pm – Queen Elizabeth Theatre Plaza
Riley Park – *NEW* opens June 24, Saturdays 10am-2pm – 50 East 30th Ave.