Kitsilano Farmers Market runs every Sunday, 10am-2pm until October 22
Produce: acorn squash, apples, beets, bok choi, broccoli, butternut squash, cabbage, carrots, celeriac, chard, collards, crimini mushrooms, daikon, delicata squash, eggplant, endive, fennel, fiddle heads, garlic, greenhouse cucumbers, greenhouse peppers, herbs, kabocha squash, kale, kohlrabi, leeks, mini peppers, mushrooms, napa cabbage, onions, parsnips, potatoes, pears, radicchio, radishes, rhubarb, rutabaga, salad mix, savoy cabbage, sorrel, spaghetti squash, spinach, shallots, sunchokes, heirloom tomatoes, turnips, wild mushrooms, winter squash
Meats, Seafood, Dairy: Beef, Halibut, Pork, Duck, Salmon, Turkey, Chicken, Cod, Cheese, Eggs, Tuna
Other: Apple Cider, Dried Fruit, Honey, Tulips, Frozen Berries, Juice, Yogurt, Preserves, Starter Plants
CLICK HERE FOR THIS WEEK’S FULL KITSILANO VENDOR LIST
Evo Car Share will be at the market this week! Come and check out their stall to ask them about evo and get a free membership. Car sharing is a also great way to get walk to the market without worrying about carrying your groceries home!
With spring in full swing and some days even feeling downright summery, seeing all the starter plants at the market is tempting and a great way to get a head start on your own garden. Farmer Koo has tons of options.
Now that you’ve bought them, how to ensure they do well at home?
Follow these steps and all will work out!
- Prepare the Soil: loosen, fertilize or compost and weed the soil
- Getting Used to the Great Outdoors: hardening off is the process of getting seedlings used to being outside in the cold and wind.
- Transplant! Dig a hole for your seedling in well-watered soil and set seedling in the hole, fill with soil and press gently, water and you’re done!
For more details and the source of these instructions, check out Mother Earth Living.
Summer Market Schedules
- Trout Lake – opens May 6, 9am-2pm – North Parking Lot, John Hendry Park
- West End – opens May 27, 9am-2pm – 1100 Block of Comox 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.
Get a complete list of this week’s Kitsilano Market vendors here.
Discover our six other summer market locations on our Markets Page.
Our summer markets kick-off the first weekend of May, and we are more than excited to introduce a BUMPER CROP of 30+ new vendors this season! Everything from urban farms to bison ranches, fermented foodsters and mead-makers – this is our biggest introduction of new vendors ever!
First, let’s talk about the farmers. We have a number of new producers at the markets this year, including Abundant Acres Family Farm from Chilliwack (mixed veg), Turtle Valley Bison (Chef Chris Whittaker’s source for all things bison), One Love Farm from Lilloet (veg, herbs, and flowers), and Urban Farm Girl & Co. from Burnaby (mixed veg). Also joining us this season is longtime VFM vendor Rachel Ryall (sister of Cropthorne Farm’s Lydia) in her newest incarnation as River & Sea Flowers. Rachel grows some of the most beautiful blooms around. And the bonus? They’re certified organic.
Ok, on to the carbs. We know you love them. There are a few new bakeries on the VFM roster for 2017, including Whistler’s Rising Knead and Nelson’s Bakeshop, operating out of Vancouver’s west side. Both have a focus on sourdough fermentation and produce a range of delicious breads and pastries. Also look out for Cascadia Bakery this summer.
Ever heard of raclette? It’s a kind of cheese most commonly eaten like a fondue, melted over bread and veggies. Cheese Me will be bringing it to the markets food truck-style with all kinds of delicious toppings – check them out on select dates at Downtown and Mount Pleasant. Other food trucks joining us this summer are Gaia Ma, specializing in healthy, vegan eats, and Chickpea Food Truck, who’ll be serving up vegetarian comfort food with a Mediterranean twist. Rounding out the selection is Cheeses Crust, purveyors of grilled cheese and taco delights.
We’ve got some great craft beverage debuting at the markets this summer, including Left Field Cider (yay!), makers of traditional dry English ciders, and Vancouver-based Faculty Brewing Co., who brew a wide range of lagers, ales, saisons, and stouts down on Ontario St. For something a little different, check out Humblebee Mead, makers of dry, sparkly mead (a.k.a honey alcohol) that incorporates surprising ingredients like kaffir lime and saffron. Looking for something non-alcoholic? Check out one of our three new kombucha makers this summer – Healthy Hooch, Oddity Kombucha, and The Royals Kombucha Brew House.
And now for the healthy stuff! Love you some sauerkraut? We’ve got two new fermented foods vendors coming onboard this season, including nutritionist and chef Alice Savage, and Lakehouse Foods, who produce a range of lactose-fermented sauerkrauts and pickles. Smoothie fans have to check out the super wholesome ready-to-blend smoothie mixes from The Good Stuff, and for the little ones, look out for Tiny Tummie‘s line of handcrafted baby foods.
View a complete list of new 2017 summer season vendors here.
While record snow was a boon for local ski hills this winter, it’s been a long, hard season for our farmers, many of whom are still struggling to dig themselves out. A number of VFM growers have reported heavy snow and collapsed greenhouses damaging their winter plantings and early seedlings – plus cold, wet weather across the province is making for a slow start to the spring season.
Add to this the mysterious norovirus currently plaguing BC’s shellfish industry, and it has resulted in lost product and cancelled market dates impacting the businesses of many. But as fresh spring things like arugula, spinach, radicchio and tulips return to the markets, it looks like we’ve finally turned the corner on winter.
The Winter Markets continue for another five weeks – come out and support our local producers who, despite the weather, still have a great selection of seasonal produce and other amazing food on offer.
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
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.
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.
- 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
- 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.
- 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.
- 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
Attention shoppers! This weekend is your last opportunity to shop local at the Winter Markets before we close for the holidays. Be sure to stock up on all your festive supplies and regular market staples – we don’t return until January 7th! Looking for last minute gift and entertaining ideas? Read on for this week’s top picks…
Meyer lemon & lavender, pineapple habanero, and roasted plum & lemongrass are just a few of the unique and delicious cordials that frost bites produces. Mix them in seltzer or with your fave spirit, and get the holiday party started! Find them this Saturday at Nat Bailey and Sunday at Hastings Park.
T-shirts, dish towels and tote bags are truly useful gifts that everyone can appreciate. The Hive Printing produces their line of Vancouver-inspired locally printed goods in their small artisan studio on the east side. Check them out this Saturday at Nat Bailey and Sunday at Hastings Park.
It’s back! Limited run barrel aged vodka from Odd Society Spirits makes a sophisticated stocking stuffer for the spirits connoisseur in your life. Pick up a bottle from them this Saturday at Nat Bailey and Sunday at Hastings Park.
Put a little sparkle under the tree for someone special this year with a set of sterling silver and labradorite drop earrings from Ildiko Jewelry. She also makes bracelets, pendants, and necklaces using silver and semi precious stones. Find her this Saturday at Nat Bailey.
Looking for some holiday baking with a serious wow factor? Check out the offerings from Livia Sweets this Sunday at Hastings Park. Her scrumptious and stylish baked goods will be sure to impress your guests (or your host) at the festivities this season!
Fable Naturals makes a line of fair trade certified bath and body products, including bar soaps, lip balms, facial oils, and moisturizers. They donate a portion of each sale to The School Fund, a program that provides scholarships to students in developing countries. Find them this Sunday at Hastings Park.
Want a change from the usual hummus offerings for your holiday snack platter this year? Spice it up with some unique varieties like Curried Carrot, Orange & Ginger or Thai Green Coconut Curry from BobAli. They’ll be at Nat Bailey this Saturday and Hastings Park on Sunday.
Got a beer lover on your holiday gift list? You can’t go wrong with a Bomber Brewing Winter Warmer Pack, which includes a 650ml bottle of their new Old Fat Heater Winter Ale, a Bomber glass and toque. Find them this Saturday at Nat Bailey.
Get some shrub love in your life this season from Mixers & Elixirs, producers of locally-inspired drinking vinegars that incorporate BC fruits from the markets. A fantastic addition to cocktails – get some at Nat Bailey this Saturday and Hastings Park on Sunday.
North Pacific Kelp Foods are a brand new vendor with us this season at Hastings Park. Wild harvesters of Haida Gwaii seaweeds, sea asparagus, and mushrooms, North Pacific dry and package a selection of products including seaweed lasagne, kombu, wakame, and kelp. Pick up some stocking stuffers from them for the foodie on your list this Sunday at Hastings Park.