Market News

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.


What's Fresh at Mt Pleasant Market-Oct 2nd

Fun for the whole Family! #MtPFallFair

Don’t forget to bring your “Veggie Brag” or “Veggie on Parade” by 9:30am. To be judged by shoppers and vendors, and winners get great Market Swag!


THE PRODUCE:

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Our famous annual Urban Pumpkin Patch brought by The Applebarn! Don’t forget to grab your pumpkin for Halloween and squash for Thanksgiving!

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

DON’T MISS:

Georels Smokehouse has Turkey Stock just in time for your Thanksgiving prep, and Old Country Pierogis has made some delicious  turkey and cranberry pierogis!


Member Appreciation Day!

We love our members! You always get 15% off at Hello Coffee, and 15% off cool Merchandise like our fancy NEW totebag!

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On Member Appreciation Day:

Applebarn – $1 Off Bag of Pepper Challenge

Lita’s Mexican Foods – $1 Off package of Fresh, Handmade Tortillas

Realmeals – 10% Off orders $40 and over 

Tempea Natural Foods – Handmade Tempeh, $4.50 for 200gm pack and $6 for 300gm pack

Urban Digs Farm – 25% Off all Pork Cuts

Make sure to sign up for a membership at the information booth if you haven’t already to take advantage of all your member perks!


Share your market finds @vanmarkets  #mountpleasantFM and follow Mt Pleasant Market on facebook!

CLICK ON UPCOMING SCHEDULES TO FIND COMPLETE LIST OF VENDORS

CLICK ON MT PLEASANT FARMERS MARKET TO FIND LOCATION DETAILS

See you Sunday!!


What's Fresh At Kitsilano - Oct 2

Weekly Recipe

Quick Kimchi

Makes 2L

30 minutes active time plus 3 hours of marinating, If you want to get a taste of kimchi but aren’t ready to delve into the world of fermentation, this quick kimchi recipe is a great start.

Ingredients:

3 tbsp fine sea salt

3 lbs napa cabbage (1 head) or bok choy (or 20 baby bok choy)

1 large carrot and/or ½ a daikon radish (or 1 whole small/med daikon)

3 cloves garlic, chopped

1 inch piece peeled ginger, chopped

2 tbsp Asian fish sauce

2 tsp rice vinegar or distilled white vinegar

1 cup chopped green onions (about 4)

½ large apple or medium Asian pear, grated on large holes of grater

2 – 3 tbsp coarse Korean hot red-pepper powder or chili powder

3 tbsp sesame seeds, toasted and crushed with side of heavy knife (optional)

2 – 3 tbsp seaweed flakes (optional)

Method:

  1. Quarter napa cabbage lengthwise, then cut crosswise into 2-3 inch pieces. (For bok choy, skip the quartering step). For the root vegetables, peel, cut lengthwise, and thinly slice or julienne into thin matchsticks. Toss all the vegetables with the salt in a large bowl and let stand for two hours, tossing occasionally to evenly distribute the salt.
  2. While the vegetables are soaking, puree the garlic and ginger with the fish sauce and vinegar in a blender until smooth.
  3. Once vegetables are finished soaking, rinse them well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
  4. Pour the blended mixture over the vegetables.       Add scallions, the apple or Asian pear, red pepper flakes, and optional sesame and seaweed, tossing to evenly coat.
  5. Marinate at least 1 hour. You can eat it fresh like that or pack the kimchi into glass jars and store it in the fridge for up to one month. The flavour will get stronger with time just like fermented kimchi.

Produce

acorn squash, apples, basil, bell peppers, blackberries, bok choy, broccoli, brussel sprouts, butternut squash, carrots, celery, chard, cauliflower, cucumbers, corn, eggplant, fennel, fresh herbs, garlic, green beans, green onions, grapes, heirloom tomatoes, leeks, nectarines, new potatoes, melons, mushrooms, patty pan squash, plums, pumpkin, quince, radishes, raspberries, salad mix, sunflowers, snap peas, sugar peas, tomatoes, turnips, zucchini, zucchini flowers

What’s New

Cranberry Meadows will be at the Market this Sunday for the first time of the season! They’ll be bringing in the coming fall with the first appearance of Cranberries at the Kitsilano Market of the year. Swing by their booth and check them out.

Don’t Miss

It’s Member Appreciation Day at Kitsilano this Sunday, as it is the first market of the month! Make sure to sign up for a membership at the information booth if you haven’t already to take advantage of all your member perks!

ElectroRecycle is ready to accept over 300 small appliances while you shop the best in local flavours at Kitsilano Farmers Market. Have recycling questions? Be sure to ask their friendly staff at their tent located at the North entrance off 10th Avenue.

The Salt Spring Coffee Edible Scavenger Hunt has kicked off, and runs until October 9. This is a super fun and easy way for shoppers to connect with farmers, food, and even market crew for a chance to win some sweet prizes.

What to do:
Pick up a card at any Vancouver Farmers Market, all Salt Spring Coffee events or download online here.

How to Enter:
Complete all five activities listed on the edible scavenger hunt card between August 27 and October 9. Fill out your contact details on the completed card.

Hand in your completed card at a Salt Spring Coffee booth or any Vancouver Farmers Market Info stand—or add a stamp and pop it in the mail!

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.

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

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


What's Fresh At Kitsilano - Sept 25

Weekly Recipe

Stir-fried Asian Greens with Chiles
Makes 4 servings

1 medium sized bunch of tender Asian greens such as bok choy, baby bok choy, gai lan or water spinach, ends trimmed and washed and dried thoroughly

3 tbsp peanut oil

4 cloves garlic, peeled, bruise until juicy with the flat side of a knife and coarsely chopped into 3 or 4 chunks

¼ tsp salt

1 – 3 hot peppers such as Thai bird, Fresno or Cayenne, stemmed and sliced on the diagonal

Method:
1. Cut the greens into pieces 2 ½ – 3” long.
2. In a wok or 12-inch skillet, heat oil over medium-high heat. When oil is hot, add garlic, salt and chiles if using. Saute for about 1 minute. Don’t let the garlic brown.
3. Add the greens. Raise the heat to high and immediately begin to stir-fry the greens around the pot. Continue cooking until they begin to look limp but remain bright green – 3 -4 minutes depending on the type of greens. Taste for salt.
4. Transfer greens to a serving platter and serve immediately. A plate is better than a bowl for this task – a bowl will cause the greens to continue cook until they are mushy.

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

Produce

acorn squash, apples, basil, bell peppers, blackberries, bok choy, broccoli, brussel sprouts, butternut squash, carrots, celery, chard, cauliflower, cucamelons, cucumbers, corn, eggplant, fennel, fresh herbs, garlic, green beans, green onions, grapes, heirloom tomatoes, leeks, nectarines, new potatoes, melons, mushrooms, patty pan squash, peaches, plums, pumpkin, radishes, raspberries, salad mix, sunflowers, snap peas, sugar peas, tomatoes, turnips, zucchini, zucchini flowers

Don’t Miss

Survey September- It’s our last week for survey questions and we want to hear some feed back from our Market shoppers! Come on by the Survey booth to answer a new round of quick and easy Market related questions.

The Canadian School Of Natural Nutrition will be set up this weekend at the Kitsilano Market. They are B.C.’s premier school for holistic nutrition training; dedicated to fostering skilled and confident nutrition professionals. Their program focuses on natural nutrition as a vital component to any health and wellness regime. Check out them out on Sunday for more information!

Get your bike tuned while you shop around the market with the UBC Bike Co-Op’s Cycling Resource Centre! This year the Bike Co-Op is collecting bike accessory donations (bike lights, helmets, bells etc) for their Pedals for the People and Bici Libre programs. Find out more about their programs here.

The Salt Spring Coffee Edible Scavenger Hunt has kicked off, and runs until October 9. This is a super fun and easy way for shoppers to connect with farmers, food, and even market crew for a chance to win some sweet prizes.

What to do:
Pick up a card at any Vancouver Farmers Market, all Salt Spring Coffee events or download online here.

How to Enter:
Complete all five activities listed on the edible scavenger hunt card between August 27 and October 9. Fill out your contact details on the completed card.

Hand in your completed card at a Salt Spring Coffee booth or any Vancouver Farmers Market Info stand—or add a stamp and pop it in the mail!

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.

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

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


Fall Fair is coming -Oct 2nd!

Fun for the whole family! Contests,games,pumpkin patch and great fresh food!

“You grew THAT?!” Veggie Brag contest!

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Have you grown the weirdest,wildest,biggest fruit or veggie that everyone HAS to see?

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This contest is for you! Bring it to Fall Fair and it will be judged by shoppers and vendors, and you could win some great Vancouver Farmers Market Swag! Aug2010-4864


“Veggies on Parade”

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It’s okay to play with your food! Creatively display your fave fruits and veggies (don’t worry you don’t have to grown them yourself;) and you can WIN great Market Swag!

owlarticle-2299953-18F2B7F3000005DC-34_306x481  Sabah Competititon 2011 245

 

 

 

 

 

 

 

To enter: send you name,contact info, and details about your fruit/veggie display to gibson@eatlocal.org