What’s Fresh at Main St Station – September 21
Tempeh with Eggplant & Tomatoes Recipe
- 3 tbsp vegetable oil, divided
- 2 shallots, roughly chopped
- 6 garlic cloves
- 1″ piece ginger, peeled & sliced
- 1 stalk lemongrass
- 3 tbsp brown sugar
- 2 tbsp sambal oelek
- 1 tbsp tamarind paste
- 1 tbsp fish sauce
- 1 tsp ground tumeric
- 1 lime leaf
- zest & juice of 1 lime
- 200 g block tempeh, 1″ piece
- 1/2 lb Japanese eggplant – halved lenthwise & cut into 1″ wide pieces
- 1 1/2 lbs tomatoes, roughly chopped
- 1 tsp coarse salt % 1/2 tsp pepper
- 1/2 cup toasted cashews
- finely chopped scallions
Heat 1 tbsp of oil in a large pan over medium-high head. Add shallots, garlic, ginger and lemongrass and cook – stirring occasionally – until browned and slightly charred in places, about 3 mins. Pour mixture into a blender.
To the blender, add brown sugar, sambal oelek, tamarind paste, fish sauce, ground tumeric, lime leaf and lime zest and juice. Blend until pureed. Set aside.
Add the pan back to medium-high heat and add another tbsp of oil. Cook the tempeh for about 2 mins per side, until browned and charred in places. Remove tempeh to a plate lined with paper towel.
Add the final tbsp of oil to the pan. Cook the eggplant in a manner similar to the tempeh, until browned and charred in bits – about 2 mins.
Add tomatoes to the pan and add the tempeh back. Reduce head to medium. Add salt and pepper. Stir together and cook – sirring occxasionally – until sace has thicked, 10 – 12 mins. The mixture should resemble a chunky tomato sauce. Stir cashews into the pan, sprinkle with scallions. Serve over rice.
For more Local Food Global Flavour recipes, look out for our recipe cards throughout the market! #localfoodglobalflavours
apples, basil, bell peppers, blackberries, broccoli, brussel sprouts, bok choy, carrots, celery, chard, cherries, 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
New This Week
The Pie Company returns to Main St Station Farmers Market with delicious authentic Australian savoury pies. Fill your afternoon hunger with a Steak & Mushroom pie or a Chicken & Leek pie or take home a frozen Vegetarian Curry pie and have it for dinner.
Only 3 markets left until our last market at Main St Station, last market is on Wednesday, October 5th. Are you a mid-week market shopper? Make sure to shop at our Thursday Downtown Farmers Market to get you through the week – it’s open until Thursday, October 27th.
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.
We want to hear from you! Help us plan healthy and thriving markets by filling out our weekly dot surveys for Survey September.
Ready, set, SCAVENGE! Pickup your Salt Spring Coffee’s Edible Scavenger Hunt card and complete 5 activities to be entered to win Salt Spring Island swag, $100 market money or tickets to our annual Ripe harvest dinner.
Are you a regular Main St Station shopper? Pickup your Main St Station Shopper Card at our Information Booth and enjoy some great perks including:
- Free Market Money transactions ($2 value)
- Free “bunch” item after 5th visit*
- Free “basket” or “bag” item after 10th visit*
- Free “jar” item after 15th visit*
*all free items valued at a maximum of $3. Shopper card is available at Main St Station only.
See you at the market!