Market News

What's Fresh at the West End- June 3

The West End Farmers Market got off to a bright and sunny start last Saturday!  We could not have asked for a better day to celebrate our 20th birthday, with speeches from community members and a delicious cake from Blackberry Hill.  Thank you to everyone who came out to join the celebrations!

In Season:

The long, wet winter this year meant that many growers had a late start to the season…but even with all that, we will still have a variety of fresh produce from our vendors this weekend!

Peonies, beets, salad greens, rhubarb, mushrooms, chard, turnips, onions, potatoes, eggs, salmon, honey…check out the full in season list here!

Don’t Miss:

We have another exciting day at the West End Farmers Market ahead because this Saturday is Member Appreciation Day! Make sure to bring your membership card and keep an eye out for member special signs on vendor tents!  Not a member?  Sign up online, or at the information booth on market day!  Some member specials that we already know of are:

  • A Bread Affair: $1 off organic baguettes
  • French Made Baking: $1 plain croissants (limit 2 per member)
  • Le Meadow’s Jam: $1 off rhubarb jam
  • Matthew Freed Ceramics: 10% off any mug
  • Paul’s Produce: Frozen strawberries, 4lb bag for $7.99
  • Scentimental Creations: free pumice stone with purchase of peppermint foot gel or scrub
  • Take a Fancy Chocolates & Sweets: $1 off Fleur de Sel Caramels (reg. $8)
  • Wayward Distillation House: 10% off all purchases

Try This:

With hot summer days ahead, try using some of your market produce to flavour your water!  Throw together one of these combinations in your bottle and have delicious water throughout the day.

  1. Make it sweet: sliced strawberries and basil
  2. Make it fresh: sliced cucumber and mint leaves
  3. Make it spicy: fresh ginger and a touch of honey

 Summer Market Schedules

Trout Lake – opened May 6, 9am-2pm – North Parking Lot, John Hendry Park

Kitsilano – opened May 7, 10am-2pm – 10th Ave. & Larch St.

Mt Pleasant – opened May 28, 10am-2pm – Dude Chilling Park, 8th & Guelph

Main St Station – opened May 31, 2pm-6pm – Near Main St. Skytrain

Downtown – opens June 1, 11am-3pm – Queen Elizabeth Theatre Plaza

Riley Park – *NEW* opens June 24, 10am-2pm – 50 East 30th Ave.

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

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

Looking to get involved? Consider volunteering at the market! It’s a great way to get involved and help develop a more sustainable food system. We invite you to sign up via our ONLINE APPLICATION FORM and start volunteering this season!


West End Opening Day - May 27th

The West End Farmers Market is coming back to the 1100 block of Comox St. at Nelson Park this Saturday for another summer season, and we are celebrating its 20th Birthday! It seems like only yesterday that this small community market started up in the parking lot of Lord Roberts Elementary, but we’ve come a long way. Join us at noon for cake and speeches from special guests to celebrate 20 years of bringing fresh local fruits, vegetables, cheese, fish, eggs, meats, baked goods, artisan foods and crafts and more to a loyal, loving and enthusiastic community every week of the summer! Bring memories and pictures to share!


Make sure to check out: Warmerdam Flowers for some colourful tulips, Ice Cap Organics for some spicy radishes and Humblebee Meadery for some mead – an alcohol derived from fermented honey!


Produce: Arugula, beets, chives, cress, cucumbers, garlic scapes, green onions, head lettuce, kale, mizuna, onions, parsnips, peppers, radishes, rhubarb, salad mix, snap peas, snow peas, spinach, swiss chard, tomatoes, zucchini

Meat, Seafood, Dairy, Poultry: Beef, Cheese, Chicken, Duck, Eggs, Pork, Turkey

Other: Bread, Honey, Mead, Tulips, Spreads, Tea


Looking to get involved? Consider volunteering at the market! It’s a great way to get involved and help develop a more sustainable food system. We invite you to sign up via our ONLINE APPLICATION FORM and start volunteering this season!


TIME & LOCATION:

Every Saturday 9AM – 2PM at 1100 Comox St on beautiful Nelson Park!

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GET A COMPLETE LIST OF THIS WEEK’S WEST END FARMERS MARKET VENDORS HERE.


Visit us at our other Summer Market locations opening soon all across the city!

Looking forward to sunny warm days and the produce that comes with them. Our other summer markets can be found here:

  • Trout Lake – opened May 6, 9am-2pm – Lakewood Dr. & E 13th Ave.
  • Kitsilano – opened May 7, 10am-2pm – 10th Ave. & Larch St.
  • Mt Pleasant – opens May 28, 10am-2pm – Dude Chilling Park, 8th & Guelph
  • Main St Station – opens May 31, 2pm-6pm – Near Main St. Skytrain
  • Downtown – opens June 1, 11am-3pm – Queen Elizabeth Theatre Plaza
  • Riley Park – *NEW* opens June 24, 10am-2pm – 50 East 30th Ave. 

West End Market - End of Season

Last Saturday October 22nd was our last market of the season! Thank you to all the vendors, volunteers, staff, and shoppers that made for another successful season at the West End Market! Your support is much appreciated.

Looking for fresh local food this winter? Check out our two winter markets:

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

What's Fresh at the West End October 22nd

This is our final week for the West End Farmers Market! Make sure to come on over to stock up on all your favourite market products before the end of the season!

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


IN SEASON NOW:

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


IT’S YOUR LAST CHANCE TO VISIT THESE VENDORS…

 

  • Vlad’s Apiary – Honey, bee pollen, beeswax and beeswax candles made in Pitt Meadows

  •  Watershed Naturals – Eco-luxe Botanical Skincare, Aromatherapy & Handcraft Luxury Soap

  •  TFN Farm School – Educational farm growing a mix of vegetables, fruits and eggs

  •  33 Acres Brewing Company – Vancouver-brewed fine craft beer

….UNTIL NEXT SUMMER SEASON!


DON’T MISS:

Come to the Information Booth for free market money transactions (this Saturday only)! This is a way of saying thanks for your understanding about cancelling the market last weekend due to the threatening forecast of stormy weather.

ChopSwap is a community campaign that helps turn local restaurants and their customers into zero-waste heroes, and they will have a station at the market this Saturday! Pay them a visit to swap your disposable chopsticks for a pair of reusable ones! All swapped + reclaimed chopsticks will be donated to local school arts programs, crafters and other creative initiatives (or sent to compost).


TIME & LOCATION:

Every Saturday 9AM – 2PM at 1100 Comox St on beautiful Nelson Park!

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GET A COMPLETE LIST OF THIS WEEK’S WEST END FARMERS MARKET VENDORS HERE.

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


West End Harvest Festival Recap

 Thank you to all vendors and shoppers who braved the rain on October 8th to participate in Harvest Festival at the West End! Despite the weather, it was a great festival day which celebrated the produce of the season! We wanted to share some memories with you…

 

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Our apple and squash displays provided a glimpse of the many different varieties of squash and apples that are produced by our farmers!

 

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Our pie competition expert judges hard at work!

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Some beautiful vendor displays of seasonal produce that were at the market just in time for Thanksgiving!

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Congratulations to Margarita Huquiana who won 1st place in the 2016 West End Fall Fruit Pie Competition with her delicious Pear and Concord Grape Pie! (See Recipe Below)

PEAR AND CONCORD GRAPE PIE


Pecan Short Crust Pastry

(Can be made up to 3 days ahead and stored in refrigerator)

Ingredients:

  • 315g  all-purpose flour (unbleached)
  • 1/4 cup finely chopped pecans
  • 1 teaspoon white sugar
  • 225g chilled unsalted butter, cubed
  • 1/4 to 1/2 cup ice water (add as needed)
  1. Place the flour, pecans, salt and sugar in a bowl
  2. Add the cubed butter and use your finger tips to “rub in” the butter, until the mixture resembles course breadcrumbs.
  3. Slowly add iced water to bring the dough together. Lightly knead until smooth.
  4. Divide the dough in half. Shape each half into a disc shape, wrap in plastic wrap and rest in the fridge for at least 45 mins.

Pie Filling

Ingredients:

  • 500g concord grapes, stemmed
  • 1.5kg medium-ripe pears (peeled, cored and quartered and cut into 1/4 inch slices)
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons quick cooking tapioca/tapioca flour
  • 30g butter, cut into small pieces
  1. Squeeze pulp of each grape out of its skin into a large saucepan. Put skins into a large bowl, and set aside.
  2. Cook pulp over medium heat, stirring often, until soft, 8-10mins, then strain into bowl with skins, pressing on solids with the back of a spoon. Discard seeds.
  3. Return grape pulp and skins to saucepan and add pears and sugar. Cook until liquid releases and thickens, but pears retain their shape (this will depend on ripeness, but approximately 10-15 mins).
  4. Gently stir in lemon juice and tapioca flour.
  5. Place in a bowl and set aside to cool completely.

Optional: Fold through fall spices such as cinnamon, nutmeg, ground cloves.

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Assembly and Baking

  1. Take rested pie dough, roll out to approximately 4mm thick. Place in an 8-10 inch greased pie dish, trim edges and place in fridge to re-chill.
  2. Once pie crust is chilled firm, fill with pie filling. Scatter the small pieces of butter on top.
  3. Roll out remaining pie dough and place on top. Crimp edges and trim. Cut at least 4 slits in the top to allow steam to escape. Alternatively, cut decorative shapes to top the pie. Assemble on top, leaving holes to allow steam to escape.
  4. Brush with egg wash (egg yolk and a little milk). Sprinkle with coarse sugar.
  5. Chill pie for 30 mins. In the meantime, preheat oven to 375F/180C.
  6. Place on a baking sheet, and place in oven. Bake for 40-55 mins (rotating a few times) or until the crust is golden brown and the juices from the filling are bubbling.
  7. Cool completely before serving.