Market News

This week's recipe: 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.


This week's recipe: 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.

Berry Fest at Main St Station! July 12


Berries, Berries, Berries!

Limited-Edition Verrry Berrry Shrub from Mixers & Elixirs

Join us at Berry Festival and celebrate the berry best season! Find berry recipes, limited-edition berry items and taste berries from our local farmers including Sull Farms, Shalefield Organic Gardens, Mandair Farms & Maan Farms.

A few berry-filled treats to look forward to:

  • Blueberry Pakoras from Mandair Farm
  • Blueberry Pierogies from Old Country Pierogi
  • Verrry Berrry Shrub from Mixiers & Elixirs

Don’t forget Berry Festival continues at Mt Pleasant Farmers Market on Sunday, July 16th with our BC Berry Pie Competition! Pie entries are now FULL but you can taste the winning pies by donation.


July Fresh Guide

Blueberries  | Garlic Scapes | Raspberries | Lettuce | Turnips | Radishes | Eggs | Chicken  | Patty Pan Squash | Herbs | Kholrabi | Cucumbers | Seafood | Collard Greens | Cherries | Cheese | Grass Fed Butter | Strawberries

Check out our In Season at the Markets blog for a full market fresh guide.

Get a complete list of this week’s Main St Station vendors here


Recipe of the Week: Pan Seared Salmon with Blueberry Reduction

Ingredients

4 (6-oz.) wild salmon fillets, skin on – from Blue Comet Seafood
2 tbsp. coconut oil
¼ cup chicken broth
¼ cup dry white wine
salt-free garlic powder
2 tbsp. shallots, minced
freshly ground black pepper
1 cup fresh blueberries

  1. Pat salmon dry with paper towels.  Season with freshly ground pepper and garlic powder.
  2. In skillet over medium heat, warm oil. Place salmon in skillet with skin side down and cook for two minutes. Flip salmon and cook for two additional minutes (or longer if preferred).
  3. Transfer salmon to a plate and tent with foil.
  4. Add shallots to skillet and cook for 30 seconds. Stir in broth and wine and bring to a simmer, using spatula to scrape up browned bits.
  5. Add berries; mash with spatula.
  6. Remove skillet from heat and let mixture cool slightly. Pour mixture into food processor and puree.
  7. Spoon mixture on top salmon and serve with your favorite fresh veggies

Recipe Source: Blue Comet Seafood


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 six other summer market locations on our Markets Page


Q & A with Jasbir of Mandair Farms

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 Riley Park, Trout Lake, Kitsilano, Mount Pleasant, and Main St. Station 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.

 

 

Q: Both you and your husband Surinder were born into farming in India. Can you tell us what part of India you’re from, and what kinds of crops your families grew?

A: We farmed in the Punjab. My village was a place called Akara in district Jhalandar, and my husband was from Ghari Baksha. We grew corn, wheat, rice, and sugar cane.

Q: How does farming in India differ from farming in BC?

A: Farming in India was different for two reasons. First, the technology of the time period back in the 60s meant everything was still done by hand and animals such as oxen. Even the watering was done manually – we used to have big wells and the water was drawn by a chain attached to a bucket.

The second difference was the crops themselves – they are completely different from growing and harvesting berries. You cut the wheat at the base and put into bundles; the grain was used for food and the straw remaining was used for feed for the animals. With berries, you pick it and pack it into boxes, but you leave the plant untouched.

Q: What is the most difficult thing about farming in BC?

A: BC is the best place for farming, there is no real difficulty… the weather is good, land is good, water is absolutely the best.

The difficulty is in the work of the farm and finding labor, since the new generation isn’t interested to work on the farm. The other difficulty is selling the product to actually make a living. We can have a really good crop but the price that is paid from the cannery is sometimes not even enough to make ends meet. The profit margin isn’t there – the blueberry can be absolutely amazing but the processor barely pays anything for them.

Q: How many family members are involved in the Mandair operation?

A: There are about 5-30, very dependent on the crop and how much it is producing, and the time of the year. We currently have 5 core “staff members” – my son Sajan, his fiancé Veerpal Kingra and her sister Ramneek, Dildar Virdi, and myself. Now that we have raspberry, we have about 20-25 pickers that come to pick by hand.

Q: What’s your favourite crop to grow?

A: I love all three berries (strawberries, blueberries, raspberries) that we grow but if I had to pick a favourite, I would say strawberries!


Mandair Farms are also known for their great selection of market vegetables, including the popular Punjabi ingredient called Tinde, or apple gourd. Here’s how Jasbir prepares them at home…

Tinde, aka apple gourd
© FoodFellas4You

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.

You can find Mandair Farms weekly at Main St. Station, Riley Park, Trout Lake, Kitsilano, and Mount Pleasant Markets. To search for their complete market schedule, click here.


Downtown Market Fresh Box - July 6

This week’s Fresh Box contained:

Basil – Nature Village Farm, Richmond

Mixed Kale Bunch – Abundant Acre Farm, Abbotsford

Mini Romaine Lettuce – One Love Farm, Lillooet

Broccolini – One Love Farm – cook like broccoli or like most greens,  sauté with garlic and olive oil

Mini Zucchini, Yellow Squash and Patty Pan Squash – Abundant Acre Farm

Cherries – Rai Farms, Osoyoos

Tomatoes – Campari, red cherry or mini Romas – Taves Family Farm, Abbotsford

Strawberry Jam – Jordan’s Jam, Burnaby

It’s too hot to cook!  Make some tomato, basil and mozzarella skewers or a fresh salad with the romaine lettuce and perhaps a strawberry vinaigrette.

Headed on a road trip around BC this summer?  We included a brochure listing farmers across the province – a great piece to keep in the glove compartment.