Market News

What's Fresh at Mt Pleasant Market-Oct 9th

Be sure to come by for the last Mt P Market of the season, it’s a perfect chance to stock up on your Thanksgiving menu needs!

What’s in season:

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apples, artichokes, beets, basil, beans, bell peppers, melon,  bok choy, broccoli, brussels sprouts, butternut squash, cabbage, cantaloupe, carrots, cauliflower, celery, chard, corn, cucumber, dill, eggplant, fennel, garlic, gem squash, green onions, head lettuce, herbs, honey dew, kale, kohlrabi, leeks, mint, mushrooms, napa cabbage, onions, potatoes, pears, radishesraspberries, salad mix, spinach, strawberries, tomatoes, winter squash, zucchini

We have all the produce you need to make this delish stew:

SLOW COOKER VEGGIE STEW

INGREDIENTS:

3 large tomatoes, chopped

1 large onion, chopped

2 carrots, chopped

1/2 kabocha squash, peeled & seeded and roughly chopped

1 cup chopped bok choy

1 bunch spinach or kale (if using kale chop into bite sized pieces)

1 ear corn

1 small zucchini, chopped

1 cup oyster mushrooms, chopped

1 tbsp garam masala

2 tbsp KICS lemon syrup

1/2 cup AJI

Chicken or vegetable stock

DIRECTIONS:

Place the above ingredients in a slow cooker and stir to combine. Cook on low for 4 hours. Check the stew after 4 hours and add either chicken or vegetable stock. The amount depends on how much liquid is in the slow cooker. Start with 1⁄2 a cup and add more if needed. At this point, you can also add 1 drained tin of chickpeas or lentils. Cook another 2-3 hours. Season with salt and pepper.

This can also be made on the stove. The cooking time will be approximately 1 hour.
This recipe is great to have on hand as you can use any combination of vegetables you like. Make a big batch and store it in 8 or 16 oz containers in the freezer. You can turn it into soup simply by adding chicken or vegetable stock. Use it as a filling for wraps. Serve it over rice.

Thanks for the great recipe Karen Curtis (Kics Lemonade) 


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Do you see these helpful signs around the market? Let us know! Try something new for dinner tonight, grab one (or seven) of our Local Food Global Flavour recipes cards found throughout the market! #localfoodglobalflavours


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 stationsseasonal cocktails, and local craft beverage. More info on participating chefs and vendors, and to buy tickets, at the RIPE event page.


Did you get your LIMITED EDITION stylish VFM market bag yet?

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Grab yours before they are gone! Only $15, and for members $12.75


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 Main St Station - September 28

SAUSAGE, RED BELL PEPPER AND 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
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

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.

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.

To the pan, add the red pepper. Add a little more oil if needed. Throw a teeny dash of salt in there.

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.

Bake according to package directions, (around 10 minutes) slice her up and eat the WHOLE THING.

Source: Bev Cooks

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

Produce

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

Top Pick

This week Roasters Hot Sauce is bringing their limited release of their Roasted Hobañero Super Hot Sauce. Made with the hottest peppers in the world  including Carolina Reapers (THE hottest) Trinidad Scorpions, Ghost peppers and Habaneros grown by our local farmers Sole Foods Street Farms and Cropthorne Farm  – this super hot sauce will be sure to please hot and spicy lovers.

Don’t Miss

Only 2 markets left until our last market at Main St Station – the last market is on Wednesday, October 5th. Are you a mid-week market shopper? Make sure to shop at our Thursday Downtown Farmers Market to get you through the week – it’s open until Thursday, October 27th.

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.

We want to hear from you! Help us plan healthy and thriving markets by filling out our weekly dot surveys for Survey September.

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.

Are you a regular Main St Station shopper? Pickup your Main St Station Shopper Card at our Information Booth and enjoy some great perks including:

  • Free Market Money transactions ($2 value)
  • Free “bunch” item after 5th visit*
  • Free “basket” or “bag” item after 10th visit*
  • Free “jar” item after 15th visit*

*all free items valued at a maximum of $3. Shopper card is available at Main St Station only.

See you at the market!


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 five other summer market locations on our Markets Page.


What's Fresh at Mt Pleasant Market-Sept 25th

THE PRODUCE:

Acorn squash, apples, artichokes, beets, basil, beans, bell peppers, bitter melon, blackberries, bok choy, broccoli, brussels sprouts, butternut squash, cabbage, cantaloupe, carrots, cauliflower, celery, chard, corn, cucumber, dill, eggplant, fennel, garlic, gem squash, green onions, head lettuce, herbs, kale, kohlrabi, leeks, mint, mushrooms, napa cabbage, onions, potatoes, peas, plums, radishesraspberries, salad mix, spinach, summer squash, strawberries, tomatoes, turnips

(photo has apples from new vendor Open View Orchard)


Fall Fair is Oct 2nd!

 Pumpkin Patch, games, yummy treats! Fun for the WHOLE Family!

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Plus there are two great CONTESTS all ages can enter! Win some great Vancouver Farmers Market swag!


RECIPE OF THE WEEK:

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This recipe for celery and cashew nut soup combines the subtle flavour of celery with the nuttiness of cashew.

1 medium sized onion, peeled and chopped

1 medium sized potato, peeled and chopped

1/2 head celery, wash, remove leaves and chop

2 tablespoons butter

3 tablespoons broken cashew nuts

1 1/4 pints vegetable stock

3/4 pint milk

seasoning to taste

Melt the butter in a large saucepan.Saute the prepared vegetables gently until the onion is transparent. Add the cashews and continue cooking for 5 minutes, stirring frequently. Add the stock, bring to the boil, cover and simmer for 20 minutes.Add the milk and allow to cool slightly.Blend in a blender.Reheat to serve and add seasoning to taste.

Yield: 4 portions

For more Local Food Global Flavours look out for our recipe cards throughout the market!


DON’T MISS:

Survey September at Mt Pleasant Market – help us  learn about you and what you’d like to see at your market! Each week we’ll display different questions so grab some of our stickers, have some fun, and let us know what you’d like to see!

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. #fairtofarmer


Help us spread the word about your market… ask for a poster for your building or business or leaflets to hand out. Sign out a Mt Pleasant Market lawn sign and tell you neighbours about this great market!

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

See you Sunday!!


CLICK ON UPCOMING SCHEDULES TO FIND COMPLETE LIST OF VENDORS

CLICK ON MT PLEASANT FARMERS MARKET TO FIND LOCATION DETAILS


Recipe: Strawberry Jam

The Registered Holistic Nutritionists from Canadian School of Natural Nutrition are back this week at West End Market from 9am-2pm. Stop by their tent for a complimentary 20 minute nutritional consult, and in the meantime check out their recent post on the health benefits of strawberries…

StrawberryIt’s no coincidence that strawberries are heart-shaped. Everything about these beautiful berries is good for you. Strawberries are packed with vitamins, fibre, have high levels of antioxidants, and the same amount of vitamin C in a serving as an orange.

Registered Holistic Nutritionist, Patty Javier Gomez, picked up some gorgeous strawberries at last week’s market to make this week’s recipe: Strawberry Refrigerator Jam.

Although containing fruit, most conventional store bought jams also contain a large amount of sugar! This recipe contains only a Tbsp. of honey and relies on the flavour-packed fruit to provide the majority of sweetness. The addition of chia seeds gives you extra fibre and essential fatty acids. It is also super easy to make and requires no canning.

Strawberry Refrigerator Jam

By: Patty Javier Gomez, R.H.N.

Jam

Ingredients:

2 cups fresh strawberries, washed and stem taken out

1/2 tbsp. apple cider vinegar

1 tbsp. chia seeds

1 banana

1 tbsp. honey

Directions:

  1. In food processor or blender, blend strawberries and banana
  2. Pour strawberry mixture into a saucepan over medium heat
  3. Add vinegar, Chia Seeds and honey, stir
  4. Turn up heat and bring to a boil
  1. Bring heat back to medium/low and stir for 5 min
  2. Turn off heat and pour mixture into a mason jar and refrigerate for a few hours, mine was a

    good consistency after about 12 hours.

  3. Can be used as a jam on toast, or a pastry filling, or just over a nice coconut ice cream.

 


And the winner is...

 

First Place winnerBC Fall-Fruit Pie Competition winner Jason McRobbie with his Apple, Quince and Cranberry Pie as part of the West End Farmers Markets annual Harvest Festival. All the fall fruit that’s in season at Harvey’s Orchards & Snowy Mountain Organics, inspired Jason! With twelve pies entered, our judging panel had their work cut out for them but loved the nicely balanced ginger in this pie.

Jason is sharing his recipe and you’re in luck because apples, quince and ginger can still be found at the market! (Find out who sells them using our Product Search Feature)

Apple, Quince and Cranberry Pie

 Crust

  • 2 ½-cups organic all-purpose flour
  • 1Tbsp brown sugar
  • 1tsp salt
  • 1/2lb. Tenderflake
  • 1 egg
  • 1Tbsp white vinegar
  • To fill 1-cup cold water (*in addition to egg and vinegar)

Whisk together dry ingredients, before cutting in room temperature Tenderflake with pastry knife until oatmeal like.

Whisk together egg, white vinegar and cold water. Slowly stir into mixture, adding only enough to make dough cling together – best results are approximately half the mixture.

Shape into a ball, cut in two, reshape into two balls then wrap and refrigerate for at least two hours, ideally over night.

Filling

  • 2-cups quince, peeled, coarsely grated
  • 6-cups apples (Harvey’s Orchards & Snowy Mountain Organics seasonal best), cored, peeled, sliced thinly
  • ½-cup brown sugar
  • 4 Tbsp. dried cranberries
  • 2 Tbsp. grated ginger
  • 2 Tbsp. organic all-purpose flour
  • 1 Tbsp. cinnamon, freshly grated
  • Pinch salt

Blend all ingredients together in a large bowl.

Topping

  • 1-cup organic all-purpose flour
  • ¾-cup brown sugar
  • ½-cup unsalted butter, chilled

Cut butter into small cubes then add to a bowl and stir with flour and sugar. Use a fork or pastry knife to break the mixture into a crumble.

Assembly

Remove one ball of dough from the fridge and allow to warm slightly between rolling out on a floured work surface. Turn and four each time the size doubles, then fold twice gently and move to pie pan. Unfold gently and shape, cutting off excess crust below the rim and shaping as desired.

Add pie filling, and then top generously with crumble mixture. Move to bottom rack of preheated 375°F oven for 60 minutes, and cover the top with foil if it begins to darken. Remove the foil for the final few minutes of baking.

Apple Quince & Cranberry Pie

Photo credit: Karen Dar Woon / Your Secret Chef