Market News

What’s Fresh At Nat Bailey – March 11

Produce: acorn squash, apples, asian pears, beets, bok choi, broccoli, brussels sprouts, butternut squash, cabbage, carrots, celeriac, chard, collards, crimini mushrooms, daikon, delicata squash, endive, fennel, garlic, hazelnuts, herbs, kabocha squash, kale, kiwi, kohlrabi, leafy greens, leeks, mushrooms, napa cabbage, onions, parsnips, potatoes, pears, radishes, rutabaga, salad mix, savoy cabbage, spaghetti squash, spinach, shallots, sprouts, stinging nettles, sunchokes, turnips, walnuts, wild mushrooms, winter squash, wheatgrass

Meats, Seafood, Dairy: Beef, Bison, Halibut, Pork, Duck, Salmon, Turkey, Chicken, Cod, Cheese, Eggs, Tuna

Other: Dried Fruit, Honey, Frozen Berries, Juice, Pickles, Yogurt, Preserves

Don’t Miss

Our Donation Station recipient this week is the Newcomers Community Kitchen at Little Mountain Neighbourhood House. NCK supports knowledge exchange and cross-cultural food literacy skills while providing safe and inclusive spaces for newcomers to participate, share their voices and their favourite recipes. Please consider supporting this program by donating produce, cash or market money this week!

Evo Car Share will have a booth set up at Nat Bailey this weekend. Take advantage of their great sign up promo for market shoppers – free membership + 30 mins driving!

The Vendors

This week we welcome back some vendors joining us for the first time this season and a few who haven’t been around the market for a while:

Don Asperin – Makes beautiful handmade wood cutting boards, wood jewellery boxes, serving trays, bookmarks and salad spoons.

Trudy Ann’s Chai & Spices – They have created a perfect blend of spices for a delicious cup of masala chai. Made all in small batches, with all organic ingredients, without additives or essential oils. The flavours come from the actual ingredients!

Ambercott Acers – This farm strives on growing a really wide variety of vegetables. Most are sold fresh at the farmers markets and the rest are preserved and sold through sun-drying and dehydration. All their vegetables are dried using only the heat from the sun or warm air with absolutely no additives or preservatives!

Robin Ridge Winery – Robin’s focus is the pursuit for great berries to make the perfect wine! With lots of options to choose they invite you to take as much pleasure in their wine as they do making it.

Spread’emTheir passion is simplifying healthy eating, providing no-nonsense, nutrient-dense food. They make delicious spreads! Each flavour is an adventure, exploding with taste, as fresh and as natural as if you made it at home.

Earth Apple – Their mission is to produce fresh, organic, nutritious food for local communities in Metro Vancouver and the Fraser Valley with low ecological impact and fair wage standards. They love what they do, which is evident in the beautiful organic produce they offer.

Market News

We are hiring! Care about your community? Interested in supporting Vancouver’s local food system? Have strong customer service skills? Willing to work in the rain or sun? Join our market crew team this summer! Find out more on our website (eatlocal.org/employment) – deadline to apply is March 21st at midnight.

Weekly Recipe

Looking for some food inspiration in this cold weather? Our winter markets are full of all kinds of root vegetables with ample amount of opportunity to do with them! Check out a weekly recipe for an easy way to make some delicious roasted root veggies.

INGREDIENTS

  • Nonstick vegetable oil spray
  • 1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces – Found at Rondriso Farms
  • 1 pound celery root (celeriac), peeled, cut into 1-inch pieces – Found at Crisp Organics
  • 1 pound rutabagas, peeled, cut into 1-inch pieces – Found at Cropthorne
  • 1 pound carrots, peeled, cut into 1-inch pieces – Found at Shalefield Organics
  • 1 pound parsnips, peeled, cut into 1-inch pieces – Found at Cropthorne
  • 2 onions, cut into 1-inch pieces – Found at Crisp Organics
  • 2 leeks (white and pale green parts only), cut into 1-inch-thick rounds – Found at Langley Organics Growers
  • 2 tablespoons chopped fresh rosemary
  • 1/2 cup olive oil
  • 10 garlic cloves, peeled – Found at Klippers Organics

PREPARATION

  1. Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
  2. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)
  3. Transfer roasted vegetables to large bowl and then serve.

Click HERE for this week’s full Nat Bailey vendor list

 Hastings Park Winter Market

If you miss Nat Bailey, be sure to head to the east side to pick up your weekly groceries! Every Sunday the Hastings Park Winter Farmers Market runs 10-2pm until the end of April. It has lots of FREE parking and more vendors than ever before! *Details here*

Visit us at Nat Bailey Stadium (4601 Ontario St.), Saturdays, 10am-2pm 

Click here for more Nat Bailey Winter Farmers Market