What’s Fresh At Kitsilano – Oct 2
30 minutes active time plus 3 hours of marinating, If you want to get a taste of kimchi but aren’t ready to delve into the world of fermentation, this quick kimchi recipe is a great start.
3 tbsp fine sea salt
3 lbs napa cabbage (1 head) or bok choy (or 20 baby bok choy)
1 large carrot and/or ½ a daikon radish (or 1 whole small/med daikon)
3 cloves garlic, chopped
1 inch piece peeled ginger, chopped
2 tbsp Asian fish sauce
2 tsp rice vinegar or distilled white vinegar
1 cup chopped green onions (about 4)
½ large apple or medium Asian pear, grated on large holes of grater
2 – 3 tbsp coarse Korean hot red-pepper powder or chili powder
3 tbsp sesame seeds, toasted and crushed with side of heavy knife (optional)
2 – 3 tbsp seaweed flakes (optional)
- Quarter napa cabbage lengthwise, then cut crosswise into 2-3 inch pieces. (For bok choy, skip the quartering step). For the root vegetables, peel, cut lengthwise, and thinly slice or julienne into thin matchsticks. Toss all the vegetables with the salt in a large bowl and let stand for two hours, tossing occasionally to evenly distribute the salt.
- While the vegetables are soaking, puree the garlic and ginger with the fish sauce and vinegar in a blender until smooth.
- Once vegetables are finished soaking, rinse them well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
- Pour the blended mixture over the vegetables. Add scallions, the apple or Asian pear, red pepper flakes, and optional sesame and seaweed, tossing to evenly coat.
- Marinate at least 1 hour. You can eat it fresh like that or pack the kimchi into glass jars and store it in the fridge for up to one month. The flavour will get stronger with time just like fermented kimchi.
acorn squash, apples, basil, bell peppers, blackberries, bok choy, broccoli, brussel sprouts, butternut squash, carrots, celery, chard, cauliflower, cucumbers, corn, eggplant, fennel, fresh herbs, garlic, green beans, green onions, grapes, heirloom tomatoes, leeks, nectarines, new potatoes, melons, mushrooms, patty pan squash, plums, pumpkin, quince, radishes, raspberries, salad mix, sunflowers, snap peas, sugar peas, tomatoes, turnips, zucchini, zucchini flowers
Cranberry Meadows will be at the Market this Sunday for the first time of the season! They’ll be bringing in the coming fall with the first appearance of Cranberries at the Kitsilano Market of the year. Swing by their booth and check them out.
It’s Member Appreciation Day at Kitsilano this Sunday, as it is the first market of the month! Make sure to sign up for a membership at the information booth if you haven’t already to take advantage of all your member perks!
ElectroRecycle is ready to accept over 300 small appliances while you shop the best in local flavours at Kitsilano Farmers Market. Have recycling questions? Be sure to ask their friendly staff at their tent located at the North entrance off 10th Avenue.
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.
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.