Market News

Trout Lake Farmers Market - End of Season

Last weekend, October 22nd, was the very last Trout Lake market of the season! A big thank you to all the vendors, shoppers, staff, volunteers, and neighbours who helped make this season at Trout Lake a success. See you next year!

Looking for fresh local food this winter? Check out our two winter markets, starting next weekend:

  • Nat Bailey, 30th and Ontario – Saturdays 10am – 2pm (except Dec 24 & 31) from Nov 5, 2016 – Apr 22, 2017
  • Hastings Park, PNE Fairgrounds – Sundays 10am – 2pm (except Dec 25 & Jan 1) from Nov 6, 2016 – Apr 30, 2017

Find out what’s fresh at these markets by signing up for those weekly bulletins HERE.


What's Fresh at Trout Lake - Oct 22nd

This is our final week for the Trout Lake Farmers Market! Make sure to come on over to stock up on all your favourite market products before the end of the season, and thanks for all your support!

We have one more Downtown Farmers Market next Thursday October 27th, then there will be one week off before the start of our winter market season.

  • Nat Bailey Winter Market – Saturdays from Nov 5th – April 22nd
  • Hastings Park Winter Market – Sundays from Nov 6th – April 30th

 The Produce

acorn squash, apples, basil, bell peppers, butternut squash, broccoli, brussels sprouts, bok choy, cantaloupe, carrots, celery, chard, cauliflower, cucumbers, corn, delicata squash, eggplant, fresh herbs, garlic, green onions, grapes, heirloom tomatoes, kale, leeks, potatoes, mushrooms, patty pan squash, pears, plums, pumpkins, radishes, raspberries, salad mix, tomatoes, turnips, watermelon

The Vendors

This week is a great one to buy meat and seafood, with more local, BC grown and harvested meat and seafood vendors than any week before!

  • Vale Farms Grassroots: Certified organic meat from Lumby in the Okanagan.
  • Urban Digs Farm: Meat raised in Metro Vancouver. Check out their recently opened butcher shop on Shaughnessy St.
  • Skipper Otto’s: Ask them about their Community Supported Fishery – a link between consumers and family fishers.
  • Rockweld Farm: SPCA certified, certified organic fed chicken and eggs from Abbotsford
  • Estevan Tuna: Three varieties of BC caught canned Albacora tuna
  • Empire Valley Premium Beef: Grass fed beef and lamb from the Empire Valley.
  • Blue Comet Seafoods: Family owned business with a variety of frozen fish available.

Don’t Miss

Last week! Ready, set, SCAVENGE! Pickup your Salt Spring Coffee’s Edible Scavenger Hunt card and complete 5 activities to be entered to win Salt Spring Island swag, or $100 market money.

Our sponsor, Salt Spring Coffee will also be sampling their delicious cold brew coffee; last time they had a new citrus flavour, who knows what exciting flavour they will have on Saturday. Help us say thanks to them for all their support this market season!

Find us in the north parking lot of John Hendry Park / Trout Lake.

GET A COMPLETE LIST OF THIS WEEK’S TROUT LAKE FARMERS MARKET VENDORS HERE.

DISCOVER OUR FIVE OTHER SUMMER MARKET LOCATIONS ON OUR MARKETS PAGE.


Trout Lake October 15th - Cancelled

The Trout Lake and West End Markets are cancelled this Saturday, October 15th due to the approaching storm and forecasted high winds which could pose a threat to the safety of shoppers, vendors and market staff.

Our Kitsilano Market is on this Sunday, October 16th! Visit the Kits Market on Sunday from 10AM to 2PM at 10th and Larch (Kits Community Centre Parking lot) for all of your weekend market shopping needs!  Check the market map to see which of your favourite Trout Lake vendors will be there. Please stay tuned on social media for any updates – @vanmarkets


RIPE_appie_web_1

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.


WHAT’S FRESH AT TROUT LAKE NEXT WEEK (OCTOBER 22):

Next week will be the last Trout Lake market of the season! Expect to see:

apples, basil, beans, beets, broccoli, brussel sprouts, cabbage, cantaloupe, carrots, chard, cauliflower, chives, corn, cucumbers, dill, eggplant, onions, garlic, garlic scapes, green beans, grapes, head lettuce, parsnips, pears, peas, peppers, potatoes, pumpkins, radishes, salad mix, spinach, squash, tomatoes, watermelon, zucchini


What's Fresh at Trout Lake - Oct 8th

Sausage, Red Bell Pepper & Spinach Pesto Pizza

  • 2 cups baby spinach
  • 3 cloves garlic, chopped
  • 1/4 cup grated parmesan
  • 1/4 pine nuts, toasted
  • 1/2 cup extra-virgin olive oil, plus 1 Tbs
  • 1 Italian sausage, casing removed (such as Stapleton Sausages, pictured)
  • 1/2 red bell pepper, cut into thin sticks
  • 1 cup shredded mozzarella
  • 1 pre-made 12-inch thin pizza crust
  • coarse salt and freshly ground pepper
  1. In a food processor, blitz the spinach, garlic, parmesan, pine nuts, and a good pinch of salt and pepper. With the motor running, add the oil in a thin stream until pesto-y. Set aside.
  2. Heat the remaining tablespoon of oil in a medium skillet and add the sausage. Break up with a wooden spoon and cook until browned, about 5 minutes. Set aside.
  3. To the pan, add the red pepper. Add a little more oil if needed. Throw a teeny dash of salt in there.
  4. Grab your crust and evenly spoon the pesto over it. Sprinkle a little cheese on top. Then add some sausage. Then some cheese. Then some peppers.
  5. Bake according to package directions, (around 10 minutes) slice it up and eat the WHOLE THING.

From Bev Cooks.

For more Local Food Global Flavour recipes, look out for our recipe cards throughout the market! #localfoodglobalflavours

The Produce

acorn squash, apples, basil, bell peppers, butternut squash, broccoli, brussels sprouts, bok choy, cantaloupe, carrots, celery, chard, cauliflower, cucumbers, corn, delicata squash, eggplant, fresh herbs, garlic, green onions, grapes, heirloom tomatoes, kale, leeks, potatoes, mushrooms, patty pan squash, pears, plums, pumpkins, radishes, raspberries, salad mix, tomatoes, turnips, watermelon

The Vendors

Take home a Chicken Chorizo sausage from Stapleton Sausage, Blueberry Honey from Jane’s Honey Bees, and a growler filled with organic Honey Lager from Dogwood Brewing.

Don’t Miss

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.

Ready, set, SCAVENGE! Pickup your Salt Spring Coffee’s Edible Scavenger Hunt card and complete 5 activities to be entered to win Salt Spring Island swag, $100 market money or tickets to our annual Ripe harvest dinner.

Find us in the north parking lot of John Hendry Park / Trout Lake.

GET A COMPLETE LIST OF THIS WEEK’S TROUT LAKE FARMERS MARKET VENDORS HERE.

DISCOVER OUR FIVE OTHER SUMMER MARKET LOCATIONS ON OUR MARKETS PAGE.


What's Fresh at Trout Lake - Oct 1st

Tempeh with Eggplant & Tomatoes Recipe

  • 3 tbsp vegetable oil, divided
  • 2 shallots, roughly chopped
  • 6 garlic cloves
  • 1″ piece ginger, peeled & sliced
  • 1 stalk lemongrass
  • 3 tbsp brown sugar
  • 2 tbsp sambal oelek
  • 1 tbsp tamarind paste
  • 1 tbsp fish sauce
  • 1 tsp ground tumeric
  • 1 lime leaf
  • zest & juice of 1 lime
  • 200 g block tempeh, 1″ piece
  • 1/2 lb Japanese eggplant – halved lenthwise & cut into 1″ wide pieces
  • 1 1/2 lbs tomatoes, roughly chopped
  • 1 tsp coarse salt % 1/2 tsp pepper
  • 1/2 cup toasted cashews
  • finely chopped scallions

Heat 1 tbsp of oil in a large pan over medium-high head. Add shallots, garlic, ginger and lemongrass and cook – stirring occasionally – until browned and slightly charred in places, about 3 mins. Pour mixture into a blender.

To the blender, add brown sugar, sambal oelek, tamarind paste, fish sauce, ground tumeric, lime leaf and lime zest and juice. Blend until pureed. Set aside.

Add the pan back to medium-high heat and add another tbsp of oil. Cook the tempeh for about 2 mins per side, until browned and charred in places. Remove tempeh to a plate lined with paper towel.

Add the final tbsp of oil to the pan. Cook the eggplant in a manner similar to the tempeh, until browned and charred in bits – about 2 mins.

Add tomatoes to the pan and add the tempeh back. Reduce head to medium. Add salt and pepper. Stir together and cook – sirring occxasionally – until sace has thicked, 10 – 12 mins. The mixture should resemble a chunky tomato sauce. Stir cashews into the pan, sprinkle with scallions. Serve over rice.

For more Local Food Global Flavour recipes, look out for our recipe cards throughout the market! #localfoodglobalflavours

The Produce

acorn squash, apples, basil, bell peppers, butternut squash, broccoli, brussel sprouts, bok choy, cantaloupe, carrots, celery, chard, cherries, cauliflower, cucumbers, cucamelons, corn, dahlias, delicata squash, eggplant, fennel, fresh herbs, garlic, green onions, grapes, heirloom tomatoes, kale, leeks, nectarines, new potatoes, mushrooms, patty pan squash, pears, plums, pumpkins, radishes, raspberries, salad mix, sunflowers, tomatoes, turnips, watermelon, zinnias, zucchini, zucchini flowers

The Vendors

We’ve got a vendor we’re seeing for the first time this week: Cranberry Meadows. They offer fresh plump cranberries grown in Maple Ridge by the Susan and Jamie Senger family.

Don’t Miss

Electro Recycle will be at the market accepting your small appliances. Visit them at the West entrance to the market to learn more about recycling and be entered in a draw when you recycle an appliance! More details on the hundreds of items they accept is available on their website.

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.

Ready, set, SCAVENGE! Pickup your Salt Spring Coffee’s Edible Scavenger Hunt card and complete 5 activities to be entered to win Salt Spring Island swag, $100 market money or tickets to our annual Ripe harvest dinner.

Find us in the north parking lot of John Hendry Park / Trout Lake.

GET A COMPLETE LIST OF THIS WEEK’S TROUT LAKE FARMERS MARKET VENDORS HERE.

DISCOVER OUR FIVE OTHER SUMMER MARKET LOCATIONS ON OUR MARKETS PAGE.