Market News

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

fall fair

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


Member Appreciation Day!

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

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 the West End October 1

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IN SEASON NOW:

 

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


TOP PICKS TO CHECK OUT:

  • Stock up on different varieties of tasty Summerland-grown apples at Golden West Farms
  • Visit The Hive Printing to check out their awesome selection of Vancouver-inspired graphic t-shirts and other printed textiles
  • Make sure to treat yourself to a mouth watering cinnamon bun or another treat from The Smallflower gluten free cafe and bakeshop

DON’T MISS:

22-pie_crimpedWe have our annual West End Harvest Festival coming up on Saturday October 8th! The festival will include seasonal recipes, fun activities for kids and adults, cooking tips, apple tastings, squash variety displays, and our Fall Fruit Pie Competition! Pies are judged on taste, appearance, crust and originality. CLICK HERE to register for the Pie Competition…there are some awesome prizes to be won! We hope to see you on October 8th!

This Saturday is Member Appreciation Day! Bring your member card, or sign up for a new membership at the information booth. Make sure to look out for member specials around the market and take advantage of your 15% member discount off of Vancouver Farmers Markets merchandise at the information booth!

Some Member Specials:

  • Ice Cap Organics – 5lb bags of Organic Aisla Craig Onion, $8 (reg $10)
  • Purebread – .50 cents Off Any Loaf of Bread
  • Scentimental Creations – 20% Off Pumpkin Spice Essential Oil Blend with Cardamon, Peru Balsam, Nutmeg, Ginger and Sweet Orange
  • Urban Digs Farm – 25% Off all Pork Cuts

The Salt Spring Coffee Edible Scavenger Hunt is on until October 9th! Pick up a card at the Market Information Booth or download online, then complete all five activities listed on the edible scavenger hunt card and submit it for your chance to win a number of great different prizes!

ChopSwap is a community campaign that helps turn local restaurants and their customers into zero-waste heroes, and they will have a station at the market this Saturday! Pay them a visit to swap your disposable chopsticks for a pair of reusable ones! All swapped + reclaimed chopsticks will be donated to local school arts programs, crafters and other creative initiatives (or sent to compost).


RIPE_appie_web_1

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.


TIME & LOCATION:

Every Saturday 9AM – 2PM at 1100 Comox St on beautiful Nelson Park!

Screen Shot 2016-07-27 at 1.29.05 PM

GET A COMPLETE LIST OF THIS WEEK’S WEST END FARMERS MARKET VENDORS HERE.

DISCOVER OUR FIVE OTHER SUMMER MARKET LOCATIONS ON OUR MARKETS PAGE.


What's Fresh At Kitsilano - Oct 2

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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 Downtown - Sept 29

VFM downtown moving sign copy

Attention Shoppers:

The Downtown Farmers Market will be relocating to the Easy Park Parking Lot across the street from the Queen Elizabeth Theatre at 688 Cambie St. for the next two weeks! Same time and same great vendors – see image above.


In Season Now

wildriceAcorn 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, honey dew, kale, kohlrabi, leeks, mint, mushrooms, napa cabbage, onions, potatoes, pears, radishesraspberries, salad mix, spinach, strawberries, tomatoes, watermelon, wild rice, zucchini


New vendors this week:

Autumn Wild Rice – We’re excited to have wild rice from Saskatchewan – exclusively available at Main St Station Farmers Market and Downtown Farmers Market until October 6th.

Georals – a Vancouver based company bringing you artisan bacon and grass fed bone broth!

Sweet Earth Farm – bringing you onions, potatoes, garlic, lettuce heads, spinach, mixed greens, tomatoes, turnips, arugula from the sweet earth (Chilliwack).


Don’t Miss:

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

Love to bake? Don’t miss our BC Fall Fruit Pie Contest at the West End Farmers Markets’ annual Harvest Festival on October 8. Click here for all the details.


RIPE_appie_web_1Celebrate 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.


Help the market grow by spreading the word to your colleagues, neighbours and friends! Pick up a poster and some leaflets at the information booth and hang them up in lunchrooms, elevators, lobbies and community boards. Be sure to have your say by filling out our surveys every week at the market.

Visit us in Easy Park Lot 21 (688 Cambie St.) Thursday September 29 & October 6, 2pm-6pm

Like us on our new Facebook page and stay up on what’s going on at the market: Downtown Vancouver Farmers Market

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


What's Fresh at Main St Station - September 28

peppers and recipe

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 Kitsilano - Sept 25

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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.


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

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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!

chayote

veggiedisplay

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


RECIPE OF THE WEEK:

vegan-cream-of-celery-soup-3

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


What's Fresh at the West End September 24

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IMG_20150923_142750IN SEASON NOW:

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


NEW VENDORS THIS WEEK:

Just in time for fall,  Rain City Soups LTD will be starting up at the West End this week. All of their soups are natural, handmade and prepared with love. They have no added chemicals or preservatives, and are made with only the freshest produce!


TOP PICKS TO CHECK OUT:

  • Stop by Langley Organic Growers for some tasty champagne grapes!
  • Visit Little Qualicum Cheeseworks for a great selection of cheeses made from the high quality milk from their own herd of dairy cows!
  • Take a look at Jewels and Spells‘ booth for a beautiful piece of jewelry!

DON’T MISS:

We have our annual West End Harvest Festival coming up on Saturday October 8th! The festival will include seasonal recipes, fun activities for kids and adults, information, cooking tips, apple tastings, squash variety displays, and a Pie Competition! TO REGISTER FOR THE PIE COMPETITION CLICK HERE. We hope to see you on October 8th!

The Salt Spring Coffee Edible Scavenger Hunt is happening now until October 9th! Pick up a card at the Market Information Booth or download online, then complete all five activities listed on the edible scavenger hunt card and submit it for your chance to win a number of great different prizes! For more info click here!

Evo Car Share will be on site this Saturday offering market shoppers free memberships and 30 minutes of driving time…make sure to stop by their tent!

The Roedde House Museum will have a community table at the West End this Saturday which you should definitely check out! They will be bringing some artifacts from the Museum’s collection of turn-of-the-century food preparation pieces.


RIPE_appie_web_1

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.


TIME & LOCATION:

Every Saturday 9AM – 2PM at 1100 Comox St on beautiful Nelson Park!

Screen Shot 2016-07-27 at 1.29.05 PM

GET A COMPLETE LIST OF THIS WEEK’S WEST END FARMERS MARKET VENDORS HERE.

DISCOVER OUR FIVE OTHER SUMMER MARKET LOCATIONS ON OUR MARKETS PAGE.


What's Fresh at Trout Lake - Sept 24th

gai_lan

Gai Lan Fried Rice

Serves 4

Ingredients:

  • ½ lb gai lan
  • 2 tbsp soy sauce
  • 1 ½ tsp packed brown sugar
  • 1 tsp hot sauce (or more to taste)
  • 3 tbsp vegetable oil
  • 4 oz shitake mushrooms, stems trimmed and sliced 1/4” thick
  • 1 tsp salt
  • ½ onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups cooked brown rice*
  • 2 eggs, lightly beaten
  • 2 green onions, minced

*Rice should be cooked a bit drier than normal and chilled so its not mushy when fried.  To cook 4 cups of rice this way, use 1 1/3 cups dry rice + 2 2/3 cups water

Method:

  1. Cut the gai lan leaves from the stems.  Cut the stems crosswise into ¼” thick pieces.  Cut leaves crosswise into 1” wide pieces.  Set aside in separate bowls.

  2. Mix the soy sauce, brown sugar and hot sauce in a small bowl until the sugar dissolves.  Set aside.

  3. Heat 1 tbsp of oil in a large frying pan or wok over medium-high heat.  Add the mushrooms, sprinkle with ½ tsp of salt and cook, stirring rarely, until browned around the edges (3 minutes). Transfer the mushrooms to a bowl.

  4. Heat the remaining 2 tbsp of oil in the same pan over medium heat.  Add the reserved gai lan stems, onion, garlic and remaining ½ tsp of salt and cook until the onions have softened (5 minutes).

  5. Add the reserved gai lan leaves, rice and mushrooms and cook, stirring occasionally until the leaves just start to wilt and the mixture is heated through (4 minutes).  Add the reserved soy sauce mixture and stir to combine.

  6. Push the rice mixture to one side of the pan, add the eggs, and cook, stirring occasionally with a spatula, until almost set (about 2 minutes).  Remove pan from heat, sprinkle with scallions, and toss to combine.  Serve immediately.

    Credit: The Stop Community Food Centre

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 last time this week: Rondriso Farms and Sapo Bravo Organic Farm.

Rondriso Farms outside Surrey will be concentrating on their annual fall pumpkin patch. Starting October 1st you’ll be able to visit and take a hayride to the pumpkin fields to pick your very own pumpkin (or two!).

Sapo Bravo Organic Farm Northwest of Lytton, BC is finishing their first season with a new farmer. If you haven’t said met farmer Ashala yet, consider stopping by their stall to say hello.

Don’t Miss

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.

This week is our last for Survey September! Spend a minute letting us know about you so the markets can better serve all in our community.

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 Downtown - Sept 22

mushrooms

In Season Now

onionsAcorn 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, watermelon, zucchini


Here’s some inspiration for a post market dinner!

Kohlrabi & Apple Slaw

Ingredients

*ingredients that can be found at the market
3 small kohlrabi, peeled and cut into matchsticks*
1 large apple, cut into matchsticks*
¼ large red onion, very thinly sliced*
3 Tbsp. chopped chives*
Shaved hard cheese – ask Farmhouse Cheese for a suggestion*
1 Tbsp. dijon mustard
1 Tbsp. honey*
2 Tbsp. apple cider vinegar
4 Tbsp. extra virgin olive oil

Directions:
Combine the kohlrabi, apple, red onion, and chives in a large bowl. Season with salt and black pepper.

In a small bowl, whisk together the mustard, honey, and vinegar. While whisking, slowly pour in the olive oil, whisking until the dressing has emulsified.

Toss the slaw with the vinaigrette. Shave the cheese over the slaw and serve.

Serves 4-6


Last week for these vendors:

Thai Princess | Ostro Organics | Trudy Ann’s Chai | Aussie Pie Guy


Don’t Miss:

For the next two weeks, September 29 & October 6, the Downtown Farmers Market will be temporarily moving to the Easy Park lot across the street at 688 Cambie St. Same day, same vendors – see you there!

Survey September at the Downtown Farmers Market. We want to hear from you, help us continue to grow the downtown farmers market by letting us learn about you and what you’d like to see at your market!

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


RIPE_appie_web_1Celebrate 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.


Help the market grow by spreading the word to your colleagues, neighbours and friends! Pick up a poster and some leaflets at the information booth and hang them up in lunchrooms, elevators, lobbies and community boards.

Visit us on the Queen Elizabeth Theatre Plaza (650 Hamilton St.) Thursdays, 2pm-6pm

Like us on our new Facebook page: Downtown Vancouver Farmers Market

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