What’s Fresh At Kitsilano – Oct 9
Gai Lan Fried Rice – Serves 4
½ lb gai lan
2 tbsp soy sauce
1 ½ tsp packed brown sugar
1 tsp hot sauce (or more to taste)
3 tbsp vegetable oil
4 oz shitake mushrooms, stems trimmed and sliced 1/4” thick
1 tsp salt
½ onion, finely chopped
2 garlic cloves, minced
4 cups cooked brown rice*
2 eggs, lightly beaten
2 green onions, minced
- Rice should be cooked a bit drier than normal and chilled so its not mushy when fried. To cook 4 cups of rice this way, use 1 1/3 cups dry rice + 2 2/3 cups water
- Cut the gai lan leaves from the stems. Cut the stems crosswise into ¼” thick pieces. Cut leaves crosswise into 1” wide pieces. Set aside in separate bowls.
- Mix the soy sauce, brown sugar and hot sauce in a small bowl until the sugar dissolves. Set aside.
- Heat 1 tbsp of oil in a large frying pan or wok over medium-high heat. Add the mushrooms, sprinkle with ½ tsp of salt and cook, stirring rarely, until browned around the edges (3 minutes). Transfer the mushrooms to a bowl.
- Heat the remaining 2 tbsp of oil in the same pan over medium heat. Add the reserved gai lan stems, onion, garlic and remaining ½ tsp of salt and cook until the onions have softened (5 minutes).
- Add the reserved gai lan leaves, rice and mushrooms and cook, stirring occasionally until the leaves just start to wilt and the mixture is heated through (4 minutes). Add the reserved soy sauce mixture and stir to combine. Push the rice mixture to one side of the pan, add the eggs, and cook, stirring occasionally with a spatula, until almost set (about 2 minutes). Remove pan from heat, sprinkle with scallions, and toss to combine. Serve immediately.
acorn squash, apples, basil, bell peppers, bok choy, broccoli, brussel sprouts, butternut squash, carrots, celery, chard, cauliflower, cucumbers, corn, delicata squash, eggplant, fennel, fresh herbs, garlic, green beans, green onions, grapes, heirloom tomatoes, leeks, new potatoes, melons, mushrooms, napa cabbage, patty pan squash, plums, pumpkin, quince, radishes, raspberries, salad mix, sunflowers, snap peas, sugar peas, tomatoes, turnips, watermelon, zucchini, zucchini flowers
Thanksgiving Top Picks
Get all your holiday dinner fixings at Kitsilano Market this weekend!
-Delicious local Cranberries for homemade cranberry sauce and stuffing from Cranberry Meadows
–Brussel Sprouts from Farmer Koo and Crisp Organics
Salt Spring Coffee will be at the Kitsilano Market this weekend sampling and selling their cold brew. Stop by their booth and check them out! While your there be sure to pick up a Salt Spring scavenger hunt card and fill it out onsite at the market, it’s the final day for entries! The Grand Prize winner will be drawn live at the info booth at 2pm Sunday October 9th at the Kitsilano Market. The winner receives a Premium Coffee Salt Spring Brewing Kit that includes a Baratza Grinder, Hario V60 Ceramic, Filters, 2 Truly West Coast Mugs and 2 bags of coffee plus 100$ of market money!
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.