Market News

Hard Winter for local farms

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 a
s 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.  

Nat Bailey Winter Market runs every Saturday, 10am-2pm until April 22 – view a complete list of weekly vendors here.

Hastings Park Winter Market runs every Sunday, 10am-2pm until April 30 – view a complete list of weekly vendors here.

 


What's Fresh at Hastings Park - March 26

Farm

Cropthorne Farm: Certified Organic cabbage, celeriac, kohlrabi, leeks, specialty potatoes, golden beets, red beets, chioggia beets, heirloom carrots, rutabaga, parsnips

Fruit Guy Farms: gala apples, macintosh apples, pears, apple juices, pear juice, pear ginger juice, dried apple chips, cider vinegar

Ossome Acres: Certified Organic pea sprouts, sunflower sprouts, eggs, walnuts

Paul’s Produce: onions, garlic, carrots, potatoes, beets, leeks,  frozen berries

Meat/Seafood

Blue Comet Seafoods: flash frozen at sea black cod, halibut, salmon, tuna, canned sockeye salmon, canned smoked pink salmon, canned albacore tuna, canned smoked albacore tuna, cold smoked sockeye lox-sliced, cold smoked white spring chunks, hot smoked spring-peppered and natural, springs salmon maple nuggets, salmon candy 

Greendale Meats: beef, pork, turkey

Rockweld Farm: chicken, eggs

Specialty Farm Products

Bryan & Agnes Warmerdam: specialty daffodils

Golden Ears Cheesecrafters: grassfed butter, velvet brie cheese, jersey blue cheese, gouda cheese, havarti cheese, cheese curds

Honey Bee Zen Apiaries: clover honey, blueberry honey, raspberry honey

The Promised Land Farm: Wild Harvest nettles, dried chantrelle mushrooms, dried pine mushrooms, dried lobster mushrooms, sorrel, spouts, sun chokes, dried kombu seaweed

Veggie of the Week: Nettles

Stinging nettles are found wild in the forests of BC. Be careful when handling these nutritious leaves – they’ll sting you! Don’t let the stinging throw you off though, once cooked, nettles loose their stinging effects and offer a subtle spinach flavour. Perfect for steeping for tea, blending up in a quick pesto or puréeing in a soup. Ask Alain at The Promised Land Farm this Sunday for nettle tips!

Spring Nettle Pesto with Roasted Yams

 PHOTO CREDIT: SHIRA MCDERMOTT
SPRING NETTLE PESTO:
  • (1) packed cup cooked fresh stinging nettles (about 3 cups uncooked)*
  • (1/2) cup fresh parsley
  • (20) toasted whole hazelnuts
  • (1/2) shallot, raw
  • (2) tbsp olive oil
  • (1) tsp salt
  • (1/4) cup fresh lemon juice
  • (1/4) cup freshly grated Parmesan cheese (optional)

*Feel free to sub in an equal amount of lightly steamed kale or a mix of spinach and kale for the nettles – the result will be similar just watch the water content on the spinach. If you like, use this idea with Broccoli Pesto as well.

Start by rinsing the nettles under some fresh water – being careful not to handle them with bare hands! I received them in a wrapped plastic bag and dropped them into the veggie steamer. Steam them for 4-5 minutes until wilting them – at this point they are safe to touch with your hands. Combine all ingredients in a blender and blend until smooth. Transfer to a clean jar or container and refrigerate until ready for use.

ROASTED YAMS:
  • (1) large orange yam, washed
  • (2-3) tbsp olive oil

Heat the oven to 400 degrees. Wash and slice the yam into half inch rounds and oil a flat baking tray with the olive oil, spreading it around well. Place the yam slices on the oiled tray and rub each side with olive oil (use your hands) before placing in the oven to bake. Cook for 15 minutes on one side until nicely browned. Turn over and cook on the other side for 5 more minutes or so until perfectly cooked and brown on both sides. remove from the oven and allow to cool. This is also a great time toast the hazelnuts for the pesto while the oven is on. It’s great to make the pesto while the yams cook and while the nuts are still warm (this facilitates good blending). About 8-10 minutes will be perfect.

To serve, arrange the cooled (or still just warm) yam slices on a plate and top with a spoonful or two of the fresh green pesto. As I mentioned before, this was delicious topped with a cube of fresh goat feta, however for vegans I can easily picture a beautiful selection of roasted cherry tomatoes or roasted & spiced chickpeas to top this lovely little side or appetizer. Sprinkled with handful or two of fresh micro-greens or sprouts and you are set.

Recipe Source: In Pursuit of More

Don’t Miss

ElectroRecycle_web_lrgElectroRecycle is ready to accept over 300 small appliances while you shop the best in local flavours at Hastings Park Winter Farmers Market. Have recycling questions? Ask their friendly staff onsite located near the information booth! For what they can accept please visit their website at electrorecycle.ca/

Hastings Park Shoppers Card

Are you a regular Hastings Park shopper? Pickup your Hastings 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*

It’s free to join, just sign up for our weekly newsletter!

*all free items valued at a maximum of $3. Shopper card is available at Hastings Park only.

Help Spread the Word!

Love the market? Tell your friends and family about Hastings Park Winter Farmers Market to help this new market grow. Share our Facebook page & tag your photos @vanmarkets #HastingsParkWFM.

Be a Market Champion! Get a Hastings Park lawn sign and let your neighbours know where to find the freshest in local produce, all within a few minutes of their home. Pickup your lawn sign at the Info Booth this week!

See you at the market!


Get a complete list of this week’s Hastings Park vendors here.

Find more information on the Hastings Park location here


What's Fresh at Nat Bailey - March 25

Produce: acorn squash, apples, asian pears, beets, bok choi, broccoli, brussels sprouts, butternut squash, cabbage, carrots, celeriac, chard, collards, crimini mushrooms, daikon, delicata squash, endive, fennel, garlic, hazelnuts, herbs, kabocha squash, kale, kiwi, kohlrabi, leafy greens, leeks, mushrooms, napa cabbage, onions, parsnips, potatoes, pears, radishes, rutabaga, salad mix, savoy cabbagespaghetti squash, spinach, shallots, sprouts, stinging nettles, sunchokes, turnips, walnuts, 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

Click HERE for this week’s full Nat Bailey vendor list

Don’t Miss

Electro Recycle is ready to accept over 300 small appliances while you shop the best in local flavours at Nat Bailey Winter Farmers Market. Have recycling questions? Ask their friendly staff onsite located near the information booth! For what they can accept please visit their website at electrorecycle.ca/

Our Donation Station recipient this week is the Newcomers Community Kitchen at Little Mountain Neighbourhood House. NCK supports knowledge exchange and cross-cultural food literacy skills while providing safe and inclusive spaces for newcomers to participate, share their voices and their favourite recipes. Please consider supporting this program by donating produce, cash or market money this week!

Market News

Bryan and Agnes Warmerdam specialty daffodils will be at Nat Bailey this weekend. Brighten up your own day or a special someone’s by picking up some beautiful fresh cut daffodils.

Plan to see the return of leafy greens over the next few weeks at the Winter Markets. Spinach, salad mix, sorrel, chickweed and radicchio all are starting to make an appearance. Lets get excited and start to bring in spring!

There is only 5 weeks left until the Nat Bailey market season comes to an end! April 22nd is our last day. As our winter market season starts to come to a close, VFM prepares to transition into our summer market season. Stayed tuned for upcoming dates and info on our 7 awesome summer markets across the city!

Weekly Recipe

Looking for some food inspiration? Check out a weekly recipe from the In Pursuit Of More blog for an easy way to make a delicious meal.

THE GARDEN HARVEST VEGGIE BOWL & A HONEY MUSTARD DRESSING:

  • (1) head of broccoli
  • Olive oil & salt for cooking the broccoli
  • (1/2 – 1) cup cooked grain (quinoa, rice, faro, millet)
  • a few handfuls of raw salad greens, such as arugula or spinach
  • (2-3) marinated artichoke hearts
  • (1/4) cup red bell pepper, chopped
  • (1-2) slices red onion for garnish
  • (1/2) ripe avocado, sliced
  • Fresh parsley for garnish
  • Honey mustard dressing to taste

Start by putting up a pot of quinoa to cook, or your favorite grain of choice. In these cases, I always find it handy to have cooked grains on hand in the fridge, which make for easy meals thrown together without the wait time. If you would like the quinoa to be warm here, then cooking right before this meal is suggested.

Gather your ingredients and place the salad greens, artichokes & quinoa in the bowl, leaving space for the broccoli and avocado. Prepare your dressing and remaining ingredients for garnishing the bowl.

Wash & chop the broccoli into bite size pieces and put up a tablespoon of olive oil to heat up in a wok. With the heat on high, add the chopped broccoli and cook, stirring often and quickly, until the broccoli is bright green and still very firm. Lightly salt once as you go if desired. After 4 minutes, remove the broccoli from the heat and set aside.

When the broccoli is cooked, add it to the bowl with the greens & quinoa and nestle the avocado into the mix. Garnish with parsley, minced red pepper, onions & honey mustard dressing.

HONEY MUSTARD DRESSING:
  • (1/4) cup olive oil
  • (2) tbsp cider vinegar
  • (1) tbsp dijon mustard
  • (1) tbsp honey
  • (1/4) tsp salt
  • (1/4) tsp dried mustard powder
  • (1/4) tsp turmeric, if desired for a yellow color

Blend all ingredients together in a blender or hand blender and enjoy. Keep in the refrigerator for future use, this dressing is great on any cooked veggie bowl or raw salad, Enjoy! This recipe serves one hungry tummy.

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 

Click here for more info on Nat Bailey Winter Farmers Market 


What's Fresh at Nat Bailey - March 18

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

Don’t Miss

Our Donation Station recipient this week is the Grandview Elementary School. Donations go towards food literacy programs to educate and help out. Please consider supporting this program by donating produce, cash or market money this week!

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!

Market News

We are hiring! Care about your community? Interested in supporting Vancouver’s local food system? Have strong customer service skills? Willing to work in the rain or sun? Join our market crew team this summer! Find out more on our website (eatlocal.org/employment) – deadline to apply is March 21st at midnight.

Plan to see the return of leafy greens over the next few weeks at Nat Bailey. Lets start to bring in the spring! Swing by Earth Apple Organics and pick up some mustard greens and or salad mix. Go check out Klippers Organics and get some beautiful spring spinach.

Weekly Recipe

Looking for some food inspiration in this cold weather? Our winter markets are full of all kinds of root vegetables with ample amount of opportunity to do with them! Check out a weekly recipe from the In Pursuit Of More blog for an easy way to make a delicious hardy meal.

CREAMY ROASTED PARSNIP & POTATO SOUP:
  • (1) large sweet onion, chopped
  • (3-4) large whole garlic cloves, unpeeled
  • (2-3) tbsp olive oil
  • (1) tbsp ground cumin
  • (1) tsp salt
  • (1) pound parsnips, about 6 small parsnips, washed and chopped
  • (4) cups chopped red potatoes, about 3 large potatoes
  • (4) cups veggie stock, about one litre
  • (1/2) cup cashews
  • (2) cups water
  • (1) tbsp salt, or to taste
  • (2) tbsp apple cider vinegar or lemon juice
  • Fresh pepper, parsley & minced red pepper to garnish

 Start by heating the oven to 400 degrees. Wash and chop the parsnip, and combine it with the onion, and the whole unpeeled garlic cloves in a mixing bowl. Toss the veggies with the olive oil, cumin, and salt, and place in a large rimmed baking pan. Toss the pan in the oven and roast the veggies until fragrant and browning , about 30 minutes.

While the veggies roast in the oven, combine the vegetable stock and chopped potatoes in a soup pot. Heat to a gentle boil and cook gently until the potatoes are nice and soft, about 10-15 minutes. Turn the heat off once the potatoes are soft and leave the pot until the rest of the ingredients are ready. Once the roasted veggies are done, remove them from the oven and carefully free the garlic cloves from the skins. When cool enough to handle, combine the roasted veggies and potato stock mixture in batches and blend each batch until smooth. Combine the blended batches into another large pot as you go. Keep going until all of the soup is pureed to a smooth consistency.

To add the cashews, start by combining the cashews in the blender with 2 cups of the blended soup mixture with 2 cups of cold water. Blend all on high until nice and creamy. Pour into the rest of the soup and stir well. Just before serving, heat the soup gently on low with the lid on, and add additional salt to taste, as well as the apple cider vinegar or lemon juice. Serve garnished with chopped fresh parsley and minced red pepper, and perhaps some extra olive oil and lots of fresh black pepper.

Kept in the fridge, this soup will keep well for up to a week. Enjoy!

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 

Click here for more Nat Bailey Winter Farmers Market 


What's at Hastings Park - March 19

What’s Fresh

Farm

Coast Mushrooms: Certified Organic Oyster, King Oyster, Portabella, Shiitake Mushrooms

Cropthorne Farm: Certified Organic cabbage, celeriac, kohlrabi, leeks, specialty potatoes, golden beets, red beets, chioggia beets, heirloom carrots, rutabaga, spaghetti squash, parsnips

Ossome Acres: Certified Organic sprouts, eggs, walnuts

Paul’s Produce: onions, garlic, carrots, potatoes, beets, leeks,  frozen berries

Meat/Seafood

Blue Comet Seafoods: flash frozen at sea black cod, halibut, salmon, tuna, canned sockeye salmon, canned smoked pink salmon, canned albacore tuna, canned smoked albacore tuna, cold smoked sockeye lox-sliced, cold smoked white spring chunks, hot smoked spring-peppered and natural, springs salmon maple nuggets, salmon candy

Greendale Meats: beef, pork, turkey

Rockweld Farm: chicken, eggs

Specialty Farm Products

Bryan & Agnes Warmerdam: specialty daffodils

Cedar Isle Farm: Certified Organic barley,  flour, oats, specialty potatoes, garlic, eggs

Golden Ears Cheesecrafters: grassfed butter, velvet brie cheese, jersey blue cheese, gouda cheese, havarti cheese, cheese curds

Valley Gold Bee Company: clover honey, blueberry honey, raspberry honey

The Promised Land Farm: Wild Harvest nettles, dried chantrelle mushrooms, dried pine mushrooms, dried lobster mushrooms, spouts, dried kombu seaweed

Veggie of the Week: Rutabaga

Photo Credit: Shira McDermott

 

CLEANSING WINTER VEGETABLE MISO SOUP
2 tbsp cooking oil
2 medium yellow onions, chopped from Paul’s Produce
4 medium carrots, peeled and chopped from Cropthorne Farm
4 medium potatoes, peeled and chopped from Cropthorne Farm
1 large rutabega, peeled and chopped from Cropthorne Farm
1 small-medium head of green cabbage, roughly chopped into pieces from Cropthorne Farm
1/2-1 cup Passata
8 cups water or bone broth from Georels
3/4 cup medium or light miso
3 tbsp honey from Valley Gold Bee Company

The magic of this recipe is how easy and very simple it is. The vegetables included here are all readily available (and inexpensive) this time of year, and the key to soup success is cutting the veggies in consistent sized pieces. The cabbage makes the soup. You could use 2-3 tbsp of tomato paste instead of the Passata here.

Start by preparing all of the vegetables. Heat the oil in a large soup pot on medium high and add the onions, cooking for 6-8 minutes until browning and soft, being sure to stir as you go. Add the carrots, potatoes, and rutabega and cook on medium-high heat for another 5-6 minutes, stirring intermittently. Add the water and Passata, and bring the soup to a light boil with the lid just slightly ajar. Cook at a rolling simmer for about 10-15 minutes. Add the cabbage and cook a further 10-15 minutes, until all of the veggies are tender and the cabbage is soft and wilted. At the end, stir in the Miso and honey, and stir well to break up the Miso clumps. It will help to let the soup sit a few minutes off the heat, 10 minutes or so with the lid on, to let the miso settle in and fully permeate the entire pot of soup. Stir well, and re-heat as needed. To serve, enjoy piping hot in a bowl or a favourite mug garnished with chopped fresh herbs, olive oil, or simply as is.

Recipe Source: In Pursuit of More

We’re Hiring!

Care about your community? Interested in supporting Vancouver’s local food system? Have strong customer service skills? Willing to work in the rain or🌧 sun ☀️? Join our market crew team this summer! Find out more on our website (eatlocal.org/employment) – deadline to apply is March 21st at midnight.

 Don’t Miss

Evo Car Share will have a booth set up at Hastings Park this weekend. Take advantage of their great sign up promo for market shoppers – free membership + 30 mins driving!

Hastings Park Shoppers Card

Are you a regular Hastings Park shopper? Pickup your Hastings 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*

It’s free to join, just sign up for our weekly newsletter!

*all free items valued at a maximum of $3. Shopper card is available at Hastings Park only.

Help Spread the Word!

Love the market? Tell your friends and family about Hastings Park Winter Farmers Market to help this new market grow. Share our Facebook page & tag your photos @vanmarkets #HastingsParkWFM.

Be a Market Champion! Get a Hastings Park lawn sign and let your neighbours know where to find the freshest in local produce, all within a few minutes of their home. Pickup your lawn sign at the Info Booth this week!

See you at the market!


Get a complete list of this week’s Hastings Park vendors here.

Find more information on the Hastings Park location here