What’s Fresh at Trout Lake – Sept 24th
Gai Lan Fried Rice
- 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.
Credit: The Stop Community Food Centre
acorn squash, apples, basil, bell peppers, butternut squash, broccoli, brussel sprouts, bok choy, cantaloupe, carrots, celery, chard, cherries, cauliflower, cucumbers, cucamelons, corn, dahlias, delicata squash, eggplant, fennel, fresh herbs, garlic, green onions, grapes, heirloom tomatoes, kale, leeks, nectarines, new potatoes, mushrooms, patty pan squash, pears, plums, pumpkins, radishes, raspberries, salad mix, sunflowers, tomatoes, turnips, watermelon, zinnias, zucchini, zucchini flowers
We’ve got a vendor we’re seeing for the last time this week: Rondriso Farms and Sapo Bravo Organic Farm.
Rondriso Farms outside Surrey will be concentrating on their annual fall pumpkin patch. Starting October 1st you’ll be able to visit and take a hayride to the pumpkin fields to pick your very own pumpkin (or two!).
Sapo Bravo Organic Farm Northwest of Lytton, BC is finishing their first season with a new farmer. If you haven’t said met farmer Ashala yet, consider stopping by their stall to say hello.
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.
This week is our last for Survey September! Spend a minute letting us know about you so the markets can better serve all in our community.
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.
Find us in the north parking lot of John Hendry Park / Trout Lake.