Market News

What’s Fresh At Kitsilano – Sept 25

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.