Market News

What's Fresh at Riley Park - July 15


We have lots of great vendors coming to the plaza at Riley Park again this Saturday, bringing fresh food & more to the neighbourhood! Join us for some tasty eats, great music, and sunny times! We look forward to seeing you there.


What’s in Season:

arugula, baby bok choi, basil, beans, beets, bell peppers, blueberries, carrots, cabbage, chard, cherries, collards, cucumber, dill, eggplant, garlic, green peas, kale, leeks, lettuce, onions, parsnips, pickling cucumber, potatoes, radish, raspberries, rhubarb, salad greens, shallots, spinach, strawberries, turnips, winter squash, zucchini

CHECK OUT OUR IN SEASON BLOG FOR RECIPES AND COOKING TIPS FEATURING PRODUCE THAT’S IN SEASON NOW!


Make Sure to Check out:

Paul’s Produce – berries, berries, berries!

The Farm House Natural Cheeses – farmstead artisan cheeses from Agassiz, BC.

River and Sea Flowers – Gorgeously vibrant certified organic flower arrangements from Westham Island.

GET A COMPLETE LIST OF THIS WEEK’S RILEY PARK VENDORS HERE


Vendor Feature:

Jasbir cooking up her famous veggie pakoras onsite at the market

Jasbir Mandair has been coming to VFM markets since early 2016, and currently sells her berries, mixed vegetables, and hot pakoras at our markets. She has been growing commercially in British Columbia since 1983, but her farming roots go much deeper to a childhood spent on her family’s farm in the Punjab. VFM staffers recently had the opportunity to talk with her and tour the farm she runs with her son Sajan in Abbotsford.

FOR THE FULL Q & A WITH JASBIR CLICK HERE!

Mandair Farms is at the Riley Park Farmers Market all season!


Summer Markets Are Here!

Trout Lake – Saturdays 9am-2pm –North Parking Lot of John Hendry Park

Kitsilano – Sundays 10am-2pm – 10th Ave. & Larch St.
West End – Saturdays 9am-2pm – 1100 Block of Comox St.
Mt Pleasant – Sundays 10am-2pm – Dude Chilling Park, 8th & Guelph
Downtown – Thursdays 11am-3pm – Queen Elizabeth Theatre Plaza
Riley Park – *NEW* opens June 24, Saturdays 10am-2pm – 50 East 30th Ave.


VISIT US AT THE RILEY PARK PLAZA (50 E 30TH AVE), EVERY SATURDAY, 10AM-2PM, UNTIL OCTOBER 7TH

FIND MORE INFORMATION ON THE RILEY PARK LOCATION HERE

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


This week's recipe: Fresh Pea Hummus

Fresh Pea Hummus

by: Vanessa Vorbach

Ingredients

2 cups fresh shelled peas

3 Tbsp olive oil

4 Tbsp lemon juice

¼ cup of your favourite fresh herb. Dill, parsley, cilantro, basil or mint work great!

1-2 gloves of garlic

salt, pepper to taste

Optional: Dijon mustard

Directions

1.    Bring a pot of salted water to a boil and add peas. Cook for about 2 minutes, drain and rinse them with cold water.

2.    Add all ingredients in a food processor and pulse for about 30 minutes. Add a bit of water or oil if you like the consistency on the creamier side.

3.    Adjust seasoning to your liking. Add more garlic, salt, or lemon to taste and some pepper

 

Serving options:

–        as a dip with sliced cucumbers, carrots, celery, apple

–        for sandwiches or lettuce wraps on a flatbread with grilled vegetables

–        as a pesto with zucchini noodles, olives and capers

–        on a sweet potato toast with sliced avocado


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.

This week's recipe: 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.