What’s Fresh at Main St Station – September 28
SAUSAGE, RED BELL PEPPER AND SPINACH PESTO PIZZA
2 cups baby spinach
3 cloves garlic, chopped
1/4 cup grated parmesan
1/4 pine nuts, toasted
1/2 cup extra-virgin olive oil, plus 1 Tbs
1 Italian sausage, casing removed
1/2 red bell pepper, cut into thin sticks
1 cup shredded mozzarella
1 pre-made 12-inch thin pizza crust
coarse salt and freshly ground pepper
In a food processor, blitz the spinach, garlic, parmesan, pine nuts, and a good pinch of salt and pepper. With the motor running, add the oil in a thin stream until pesto-y. Set aside.
Heat the remaining tablespoon of oil in a medium skillet and add the sausage. Break up with a wooden spoon and cook until browned, about 5 minutes. Set aside.
To the pan, add the red pepper. Add a little more oil if needed. Throw a teeny dash of salt in there.
Grab your crust and evenly spoon the pesto over it. Sprinkle a little cheese on top. Then add some sausage. Then some cheese. Then some peppers.
Bake according to package directions, (around 10 minutes) slice her up and eat the WHOLE THING.
Source: Bev Cooks
For more Local Food Global Flavour recipes, look out for our recipe cards throughout the market! #localfoodglobalflavours
Produce
apples, basil, bell peppers, broccoli, brussel sprouts, bok choy, carrots, celery, chard, cherries, cauliflower, cucamelons, cucumbers, corn, delicata squash, dahlias, eggplant, fennel, fresh herbs, garlic, green beans, green onions, heirloom tomatoes, leeks, nectarines, new potatoes, melons, mushrooms, patty pan squash, pears, plums, pumpkin, radishes, raspberries, salad mix, sunflowers, snap peas, sugar peas, tomatoes, turnips, wild rice, zucchini, zucchini flowers
Top Pick
This week Roasters Hot Sauce is bringing their limited release of their Roasted Hobañero Super Hot Sauce. Made with the hottest peppers in the world including Carolina Reapers (THE hottest) Trinidad Scorpions, Ghost peppers and Habaneros grown by our local farmers Sole Foods Street Farms and Cropthorne Farm – this super hot sauce will be sure to please hot and spicy lovers.
Don’t Miss
Only 2 markets left until our last market at Main St Station – the 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!
