Market News

What’s Fresh at Mt Pleasant Market-Sept 25th

THE PRODUCE:

Acorn squash, apples, artichokes, beets, basil, beans, bell peppers, bitter melon, blackberries, bok choy, broccoli, brussels sprouts, butternut squash, cabbage, cantaloupe, carrots, cauliflower, celery, chard, corn, cucumber, dill, eggplant, fennel, garlic, gem squash, green onions, head lettuce, herbs, kale, kohlrabi, leeks, mint, mushrooms, napa cabbage, onions, potatoes, peas, plums, radishes, raspberries, salad mix, spinach, summer squash, strawberries, tomatoes, turnips

(photo has apples from new vendor Open View Orchard)

Fall Fair is Oct 2nd!

 Pumpkin Patch, games, yummy treats! Fun for the WHOLE Family!

Plus there are two great CONTESTS all ages can enter! Win some great Vancouver Farmers Market swag!

RECIPE OF THE WEEK:

This recipe for celery and cashew nut soup combines the subtle flavour of celery with the nuttiness of cashew.

1 medium sized onion, peeled and chopped

1 medium sized potato, peeled and chopped

1/2 head celery, wash, remove leaves and chop

2 tablespoons butter

3 tablespoons broken cashew nuts

1 1/4 pints vegetable stock

3/4 pint milk

seasoning to taste

Melt the butter in a large saucepan.Saute the prepared vegetables gently until the onion is transparent. Add the cashews and continue cooking for 5 minutes, stirring frequently. Add the stock, bring to the boil, cover and simmer for 20 minutes.Add the milk and allow to cool slightly.Blend in a blender.Reheat to serve and add seasoning to taste.

Yield: 4 portions

For more Local Food Global Flavours look out for our recipe cards throughout the market!