Market News

The Weekend Starts Now - July 13

The Weekend Starts Now!

Planning on spending your lunch hour enjoying the CBC Musical Nooners? Swing by the Downtown Farmers Market on way and pick up some lunch and market fresh food! We’ve got delicious options for you. Check out Cheeses Crust, Old Country Pierogi & El Coroto for quick lunch options!

Don’t forget to pick up a Loyalty Lunch Card from the market info tent and every 8th lunch is on us!

OR… make your own lunch and stock up for the weekend with a little tour around the market! Cherries, berries, and peas make for easy to eat items while carrots & cucumbers are great ways to enjoy hummus! How about some kale chips for a healthy snack? Grab a drinkable yogurt or coffee. We will even have croissants, cookies, brownies and refreshing popsicles to keep you cool! Rumour has it we will see the first peaches this week too.


In Season: July

Peaches | Blueberries | Raspberries | Cherries | Beets | Garlic | Peas | Turnips | Spinach | Salad Greens | Fennel | Carrots | Eggplant | Broccoli | Cucumbers | Tomato’s | Zucchini

CHECK OUT OUR IN SEASON AT THE MARKETS BLOG FOR A FULL MARKET FRESH GUIDE.

GET A COMPLETE LIST OF THIS WEEK’S DOWNTOWN MARKET VENDORS HERE


Downtown Farmers Market Fresh Box

No time to shop? Order a FreshBox! With a Downtown Farmers Market FreshBox you’ll get a market shopping trip done in 5 minutes. Pickup is Thursday at the Downtown Farmers Market.

For $25 per week, you get a 5-7 items packed and ready to go home with you! Here’s what was in last weeks fresh box: BasilMixed Kale BunchMini Romaine LettuceBroccoliniMini Zucchini, Yellow Squash and Patty Pan Squash, cherriesTomatoes, Strawberry Jam

NEW! Customize your FreshBox with an option of adding eggs or bread!

ORDER YOUR FRESHBOX FOR JULY 20 NOW


Help us spread the word! Print out a Downtown Farmers Market poster for your lunch room, and help promote the market on your social media channels with these handy sample posts and market photos!

VISIT US AT THE QUEEN ELIZABETH THEATRE PLAZA (650 HAMILTON ST.), EVERY THURSDAY, 11AM-3PM, UNTIL OCTOBER 5TH

FIND MORE INFORMATION ON THE DOWNTOWN LOCATION HERE

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


In Season: berries, berries, berries

Photo credit: Maan Farms

It’s high season for berries at the markets right now, and we know you’re all hard at work jamming, baking, and preserving them at their peak.

Our vendors are busy too – not only the farmers, but our artisanal food producers who are using seasonal berries in a number of amazing food items in celebration of our 7th Annual Berry Festival this week.

Look out for micro batched Verrry Berrry Shrub from Mixers & Elixirs, limited edition Blueberry & Lavender Corn Bread Cakes from Nidhi’s Cuisine, traditional Blueberry Pieorgies from Old Country Pierogi, and Blueberry Pakoras from Mandair Farms.

Photo credit: Mixers & Elixirs

Our friends at Odd Society Spirits are also joining in the berry game with a number of seasonally inspired cocktails like their gin-based BC Bramble and High Stakes Lemonade, featuring BC blueberries.

Our Berry Festival kicks off Wednesday, July 12 at Main St. Station Market and culminates with our annual Berry Pie Bake Off on July 16 at Mount Pleasant Market. Don’t miss farm-fresh berry tastings, kids activities, pie sampling, and special edition recipes like the yummy Blueberry Lemon Pudding Pie below from the BC Blueberry Council.


Blueberry Lemon Pudding Pie

 

Photo credit: BC Blueberry Council

Ingredients

Filling

  • 2 large (100 g) eggs
  • ¼ cup (35 g) cornstarch
  • ½ cup (80 g) granulated sugar
  • ¾ cup (175 ml) 35% whipping cream
  • ½ cup (120 ml) whole milk
  • ½ cup (115 g) salted butter, softened
  • ¼ cup (60 ml) lemon juice
  • 4 cups (600 g) B.C. blueberries, fresh or frozen – divided

Crust

  • 1¾ cups (240 g) graham cookies crumbs
  • ¼ tsp (pinch) cinnamon
  • ⅔ cup (150 g) salted butter, melted

Directions

  1. For the filling, whisk the eggs in a medium bowl and set aside.
  2. In a saucepan, combine the cornstarch, sugar, whipping cream and milk. Cook mixture on medium heat, whisking constantly until heated and thickened for 6-7 minutes. Do not boil.
  3. Whisk half the hot mixture into the eggs. Return to the sauce pan with the remaining mixture, then whisk in the butter and lemon juice.
  4. Reheat mixture on low heat for another 3 minutes, again whisking constantly, do not boil.
  5. Transfer to a clean bowl, cover and refrigerate for 1 hour until cooled.
  6. For the crust, mix the cookie crumbs and cinnamon in a bowl; add the melted butter and mix. Transfer to a 9” pie dish, and press mixture evenly to the bottom and sides. Refrigerate for 30 minutes.
  7. Fold 2 cups of the blueberries into the chilled pudding, then pour into the pie shell and top with remaining blueberries.
  8. Refrigerate for 1 – 2 hours. Serve chilled with a dollop of whipped cream.

In Season: Blueberry Lemon Pudding Pie

© BC Blueberry Council

Blueberry Lemon Pudding Pie

by BC Blueberry Council

Ingredients

Filling

  • 2 large (100 g) eggs
  • ¼ cup (35 g) cornstarch
  • ½ cup (80 g) granulated sugar
  • ¾ cup (175 ml) 35% whipping cream
  • ½ cup (120 ml) whole milk
  • ½ cup (115 g) salted butter, softened
  • ¼ cup (60 ml) lemon juice
  • 4 cups (600 g) B.C. blueberries, fresh or frozen – divided

Crust

  • 1¾ cups (240 g) graham cookies crumbs
  • ¼ tsp (pinch) cinnamon
  • ⅔ cup (150 g) salted butter, melted

Directions

  1. For the filling, whisk the eggs in a medium bowl and set aside.
  2. In a saucepan, combine the cornstarch, sugar, whipping cream and milk. Cook mixture on medium heat, whisking constantly until heated and thickened for 6-7 minutes. Do not boil.
  3. Whisk half the hot mixture into the eggs. Return to the sauce pan with the remaining mixture, then whisk in the butter and lemon juice.
  4. Reheat mixture on low heat for another 3 minutes, again whisking constantly, do not boil.
  5. Transfer to a clean bowl, cover and refrigerate for 1 hour until cooled.
  6. For the crust, mix the cookie crumbs and cinnamon in a bowl; add the melted butter and mix. Transfer to a 9” pie dish, and press mixture evenly to the bottom and sides. Refrigerate for 30 minutes.
  7. Fold 2 cups of the blueberries into the chilled pudding, then pour into the pie shell and top with remaining blueberries.
  8. Refrigerate for 1 – 2 hours. Serve chilled with a dollop of whipped cream.

In Season: Berry-inspired Cocktails

© Odd Society Spirits

BC Bramble

by Odd Society Spirits

Ingredients

1.5 oz. Odd Society Wallflower Gin

1 oz. lime juice

0.5 oz. simple syrup

0.3 oz. Odd Society Crème de Cassis

2 BC raspberry, for garnish

Directions

In a mixing glass, pour gin, simple syrup, and lime juice over ice and shake. Strain into rocks glass with crushed ice. Use a Lewis Bag (or strong canvas bag) and a wooden mallet to crush ice. Top with a drizzle of crème de cassis and garnish with two raspberries on a skewer.

© Odd Society Spirits

High Stakes Lemonade

by Odd Society Spirits

Ingredients

2 oz. Odd Society Mongrel Unaged Rye Spirit

0.75 oz. lemon juice

0.75 oz. rosemary syrup

6 BC blueberries

Lemon peel, for garnish

Rosemary sprig, for garnish

Directions

In a mixing glass combine all ingredients and shake. Pour into a highball glass, top with soda, and garnish with blueberries, lemon peel, and a sprig of rosemary for garnish.

Rosemary Syrup:

Steep 3 large rosemary sprigs in 1 c. boiled water until lukewarm. Strain, add 1 c. of sugar and stir until dissolved.


In Season: Punjabi-Style Apple Gourd

Tinde, aka Apple Gourd
© Ruchis Kitchen

Mandair Farms-style Tinde

Ingredients

6 apple gourds, cut into 4-6 pieces

1 onion, sliced thin

1 tomato, diced

1 tsp. cooking oil

1 tsp. fresh ginger, minced

2 cloves garlic, cut fine or minced

1 tsp. cumin

1 tsp. tumeric

Salt and pepper to taste

 

Directions

  1. Sauté onion, garlic, ginger, and cumin on medium heat for one minute in a teaspoon of cooking oil.
  2. Add the tomato, tumeric, salt and pepper into the sauté mix and cook for 5-6 minutes on medium low heat.
  3. Add in the apple gourd and cook until they are soft. For a more pasty sauce, add 1/4-1/2 cup of water.
  4. Garnish with chopped cilantro and serve hot with rice or roti. Also try stuffing it into a tortilla with some sour cream for a delicious, plant-based lunch.