What’s Fresh at Nat Bailey – March 18
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 Grandview Elementary School. Donations go towards food literacy programs to educate and help out. 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!
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.
Plan to see the return of leafy greens over the next few weeks at Nat Bailey. Lets start to bring in the spring! Swing by Earth Apple Organics and pick up some mustard greens and or salad mix. Go check out Klippers Organics and get some beautiful spring spinach.
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 from the In Pursuit Of More blog for an easy way to make a delicious hardy meal.
CREAMY ROASTED PARSNIP & POTATO SOUP:
- (1) large sweet onion, chopped
- (3-4) large whole garlic cloves, unpeeled
- (2-3) tbsp olive oil
- (1) tbsp ground cumin
- (1) tsp salt
- (1) pound parsnips, about 6 small parsnips, washed and chopped
- (4) cups chopped red potatoes, about 3 large potatoes
- (4) cups veggie stock, about one litre
- (1/2) cup cashews
- (2) cups water
- (1) tbsp salt, or to taste
- (2) tbsp apple cider vinegar or lemon juice
- Fresh pepper, parsley & minced red pepper to garnish
Start by heating the oven to 400 degrees. Wash and chop the parsnip, and combine it with the onion, and the whole unpeeled garlic cloves in a mixing bowl. Toss the veggies with the olive oil, cumin, and salt, and place in a large rimmed baking pan. Toss the pan in the oven and roast the veggies until fragrant and browning , about 30 minutes.
While the veggies roast in the oven, combine the vegetable stock and chopped potatoes in a soup pot. Heat to a gentle boil and cook gently until the potatoes are nice and soft, about 10-15 minutes. Turn the heat off once the potatoes are soft and leave the pot until the rest of the ingredients are ready. Once the roasted veggies are done, remove them from the oven and carefully free the garlic cloves from the skins. When cool enough to handle, combine the roasted veggies and potato stock mixture in batches and blend each batch until smooth. Combine the blended batches into another large pot as you go. Keep going until all of the soup is pureed to a smooth consistency.
To add the cashews, start by combining the cashews in the blender with 2 cups of the blended soup mixture with 2 cups of cold water. Blend all on high until nice and creamy. Pour into the rest of the soup and stir well. Just before serving, heat the soup gently on low with the lid on, and add additional salt to taste, as well as the apple cider vinegar or lemon juice. Serve garnished with chopped fresh parsley and minced red pepper, and perhaps some extra olive oil and lots of fresh black pepper.
Kept in the fridge, this soup will keep well for up to a week. Enjoy!
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
