Market Menu Items
This #foodtruckfeb we’ve asked our food trucks to create a Market Menu item using ingredients sourced as locally as they can get – right from their fellow vendors! Each food truck’s Market Menu item will be given a “Most Local” rating – can they make it to 50% local? 75%?? 100%???
Here’s the roster of food trucks, when they’re coming to the Winter Market and what local creations they’ve come up with. Read to the end and learn how you can vote for your favourite and win a Vancouver Farmers Markets Winter Survival Kit!
Find this week’s food trucks on our interactive market map
| Food Truck | Market Menu Item | Description | Sourcing | Dates at the market |
| Aussie Pie Guy | Pork Tourtiere | A pork tourtiere pie with a blueberry/molasses port sauce. | Both pork and blueberries from Gelderman Farms; Onions, potato, spinach from Nat Bailey farmers market vendors. | Feb 7, 14, 21 |
| Blue Smoke BBQ | Juicy Lucy | We are introducing the “Juicy Lucy” for the month of February, joining the already popular “Squealer”, “Clucker” and the “Loudmouth” sandwiches.This Blue Smoke Juicy Lucy features a unique mince blend of premium meats including Brisket, Beef Short Rib, and Pork Belly. Can you spell Y-U-M-M-Y!!!!!!!! | We’ve matched the protein with several ingredients from other Market Vendors, including “The Bread Affair”, “Cheesecrafters”, and others. A full list of Market Vendors will be provided. | Feb 7, 14, 21 |
| Chilitank | Nat Bailey Winter Market Beef Chili & Winter Harvest Veggie Chili | I use Empire Valley Beef, Earth Apple Farm chilies, Forstbauer Family Natural Food Farm and Klippers Organic Acres seasonal squash, Herb Lady’s green onions, organic garlic from the Garlic people when they are at the market. | The chili is made and served while under the influence of The Bean Buggy Coffee, sweets from Purebread and those incredible pistachio cookie/balls from Beyond Bread | Feb 7, 14, 21, 28 |
| Creperie La Boheme | the TASTY BEET | Our special crepe will be the TASTY BEET with béchamel, kale pesto, beets, goat cheese, smoked beef, greens, sunflower sprouts and vinaigrette. | The Kale pesto is made with beautiful kale grown in the Cariboo, the beets are from the Fraser Valley, the smoked beef comes from the International Sausage House in Burnaby where they smoke all their own meat, the greens are a mix of some local and some imported vegetables, beets are from Rondriso Farms and the sprouts are from the Urban Pedalers. (The eggs used in the crepes and the milk in the béchamel are from the Fraser Valley. The organic buckwheat comes from Saskatchewan.) | Feb 7, 14 |
| Culver City Salads | Crisp Collard Caesar | Collards from Crisp Organics | Feb 7, 21 | |
| Disco Cheetah | Korean Beef & Chicken Tacos | Korean beef and chicken tacos served with locally sourced red cabbage, carrot and other available veggies. | Feb 14, 21, 28 | |
| Eli’s Serious Sausage | Put a mushroom on it | Local mushrooms on top of sausage | Feb 7, 14, 21 | |
| Feastro the Rolling Bistro | Farmer’s Market Special & Wild Foraged BC Chanterelle mushroom chowder | Wild foraged BC Chanterelle mushroom chowder/ soup, Farmer’s Market Special: Local market egg, Farmers aged cheddar cheese,sauteed wild locally sourced mushrooms, market sausage, fresh tomato, lettuce, Feastro mayo on toasted ciabatta | Feb 14, 28 | |
| Guanaco Salvadoran Cuisine | Campesino Breakfast (Farmer’s Breakfast) | Rice & beans With eggs, Salvadorian cream and cheese and spicy chorizo. | Feb 14, 21, 28 | |
| J-brulee | the toasted Hazelnut Bourbon Creme Brulee | Classic vanilla bean creme brulee with market hazelnuts on top and bourbon whip cream | Feb 7, 21, 28 | |
| JJs Trucketeria | The Harvest Shaker | Russian Blue potato gnocchi with sautéed kale, brussel sprouts, carrots, & squash. Topped with grated Fermière cheese and a drizzle of pumpkin seed oil. | Brussel sprouts and kale from Crisp Organics, Squash, carrots and Russian blue potatoes from cropthorne farm, Fermière cheese from the farmhouse cheese, pumpkin seed oil from Ostro Organics | Feb 14, 28 |
| Le Tigre | The Very Gouda Veggie Gratin | Milk, Farm House Natural Cheeses, Potatoes, Helmers Organic Farms, Onions, Carrots & Parsnips – Crisp Organics, Bread – Beyond Bread, Gouda, Golden Ears Cheesecrafters | Feb 14, 28 | |
| Old Country Pierogi | Red Borscht Soup | We are featuring our Red Borscht Soup (GF, Vegan) with beets from Forstbauer Family Natural Food Farm | Feb 7, 21 | |
| Soho Road Naan Kebab | spicy Veg sabji and tandoori chicken Naan kebab | carrots and potatoes from Urban Digs Farms | Feb 7, 21, 28 | |
| Taser Grilled Cheese | TBA | Feb 14, 28 | ||
| The Bean Buggy | Local lattes | Cajeta latte and maple latte | Cajeta from OMG, Maple Syrup from Maples Sugar Shack | Feb 7, 14, 21 |
| The Kaboom Box | Market Mushroom Poutine | Local market mushrooms and Little Qualicum Cheese curds | Feb 7, 21, 28 | |
| The Schnitzel Shack | Schnitzel Madley | We are featuring our famous schnitzel sandwich in a new combo. Tender juicy pork/chicken/vegan schnitzel, fresh greens “madley” in a baked tortilla/pita wrap topped off with a flavorful dressing and a side of our house baked veggie chips. | The fresh greens “madley” and the veggie chips are made with greens from the market. Cabbage, beets, parsnips, apples and microgreens, etc. I buy them from Cropthorne Farms, Food Pedalers, Klippers Organic, and I buy my apples from Walter, at the market | Feb 7, 14, 21, 28 |
| West Best Coffee | Honey Cinnamon Latte & Peach/Apple Soothie | Honey from Jane’s Honey Bees, Peach & Apple Juice from Klippers Organic Acres | Feb 7, 14, 21, 28 | |
| Yolk’s Breakfast | Crispy Organic Pork Belly Confit, soft poached free run egg, spiced local apple & raisin salsa, fresh organic spinach & hollandaise | Feb 7, 28 |
We need you – show us some love this #foodtruckfeb!
Vote for your favourite Market Menu item at the Info Booth – the winning food truck will receive their pick of dates at our summer markets.
Tag your favourites on Instagram with @vanmarkets & #foodtruckfeb to be entered to win a February Market Survival Kit! We’re picking a winner every week so eat early and eat often.
