Market News

Thanksgiving Weekend at Kitsilano

2014-11-16 13.11.19

We’ve got you covered at the Kitsilano Farmers Market for all your Thanksgiving essentials! Helmers Organic Farm has over 7 varieties of potatoes, suiting all your roasted, mashed and boiled potato needs. Stein Mountain has a 20′ stall filled with garlic, onions and heirloom squash varieties. Find plump and fresh cranberries from Cranberry Meadows and juicy apples from Jobst-Hof. The Kitsilano Farmers Market is your one-stop shop for fresh, local produce, perfect for this holiday weekend.

Butternut Squash Pie Recipe

Need some inspiration for this squash season? Put a spin on an old classic and use butternut squash instead of pumpkin for an equally decadent desert!

Check out this recipe from Taste of Home

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1-1/4 cups sugar
  • 4-1/2 teaspoons cornstarch
  • 1 tablespoon ground cinnamon
  • 3 cups mashed cooked butternut squash (available at Stein Mountain, Klippers, Cropthorne, Crisp Organics, Organic Farm Connection, Langley Organics, Ice Cap Organics)
  • 1/2 cup butter, softened
  • 2 eggs (available at Capella and Langley Organics)
  • 1/4 cup water
  • 3 teaspoons vanilla extract
  • Whipped cream, optional

Directions

  1. Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside.
  2. In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust.
  3. Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown.
  4. Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired. Yield: 6-8 servings.

Source: http://www.tasteofhome.com/recipes/butternut-squash-pie

Get your tickets now for RIPE 2015!

Our annual RIPE Dinner on October 18 is a true celebration of the harvest – a showcase of local ingredients from our farms and producers paired with some of Vancouver’s top chefs and restaurants, including Chef Andrea Carlson of Burdock & Co, Chef Chris Whittaker of Forage, Chef Meeru Dhalwala of Vij’s Rangoli, Chef Ned Bell of Yew seafood + bar, and Chef Quang Dang of West Restaurant.

Check out the farmers featured at RIPE at the Kitsilano Market this Sunday: Helmers’ Organic Farm, Klippers Organics, and Golden West Farms.

For more information, visit our website HERE.

See you at the market!


For a complete weekly vendor schedule, check out our Weekly Market Map.