Thursday, March 27, 2014

Already 90 days with no meats or coffee

Wow they say time fly when you have a good time 
It the same for my new foods habit, it is so tasty I really do not miss it at all
Farrow and barley black truffle with a tofu, chickpea, tomatoes, artichokes, black olives, kale and green beans with a little reduction of the juices with Maison Cote seasoning served with a fennel and apple salad  rice vinegar grape seed oil, pecans, salt and pepper  
So Good 

Saturday, March 22, 2014

Wednesday, March 19, 2014

Save BC Farmland

Save BC Farmland

Hill Top Farm, Oliver, BC
Hill Top Farm, Oliver BC.
Photo credit: Alberto Jaramillo

As fans and supporters of Vancouver Farmers Markets and the 240 farmers and producers we represent, we urge you to act now to save BC's farmland.

The Agricultural Land Reserve is
 BC's farmland, a provincial zone where agricultural is recognized as the primary use and non-agricultural land use is controlled.

Now the ALR is under threat from speculators, over 900 of whom want to exclude farmland for other uses such as oil and gas exploration, and resort and residential development. The BC Ministry of Agriculture is currently crafting new legislation that will weaken the mandate of the ALR, allowing for economic expansion and real estate development within its borders that will reduce the amount of farmland in the province.

Act now to save farmland in BC!

What You Can Do:

Get Informed! Read up on the ALR and the changes proposed by the BC Government. Here are some helpful links from other organizations active in saving the ALR:

Farmland Protection Coalition:
BC Food Systems Network:

Sign A Postcard: VFM will have "We Love the ALR" postcards available for signing this Saturday at the Winter Market, so come by and show your support! Our postcard campaign will be ongoing at the markets over the next few weeks, and we'll mail them weekly to the Ministry of Agriculture via parcel mail.  

Write A Letter: The BC government needs to hear directly from you. Write (preferably via lettermail) to the Premier, Minister of Agriculture, and your local MLA, expressing your concerns for the future of the ALR and BC's farmland. A great template can be found on the Farmland Protection Coalition's website at:

Join the Online Campaign: Sign the online petition: 

Spread the Word: Follow and share the ongoing story of the ALR onFacebook and Twitter

Sleeping Mountain Organic Farm, Yarrow BC
Sleeping Mountain Organic Farm, Yarrow BC
Photo Credit: Laura Smit

Become A VFM Member!
Kits market

Not a VFM Member yet? Make March the month you sign on to help us build healthy community spaces across Vancouver that keep BC farms in production!

Since 1995, our markets have been weekly gathering places where Vancouverites can connect with each other and the farmers and producers who grow our food. When you become a VFM Member, you pledge your support for vibrant urban neighbourhoods and a healthy regional food system for BC.

Your membership dollars help us pay for equipment and supplies, run special events and educational programming, and build new markets throughout the city. And membership comes with benefits! On top of the great discounts you'll receive at the markets on Member Appreciation Days, you'll also get 15% off Market Merch and free Market Money transactions! 

Cherry Tomato Membership - $10
  • 15% discount on Market Merchandise
  • Great discounts with vendors on Member Appreciation Day
  • Free Market Money transactions on Member Appreciation Day
  • Free admission and front-of-the-line access to Holiday Market
  • Annual VFM Membership (including voting rights at AGM)
NEW!! Heirloom Tomato Membership - $50
  • All of the Cherry benefits, plus:
  • Complimentary Market T-towel, 100% linen, made in Vancouver featuring Jane Koo’s illustrations
  • Complimentary Gift Membership for friend or family member
Beefsteak Tomato - $100
  • All of the Cherry benefits, plus:
  • Complimentary Market Tote Bag, 100% cotton, made in Vancouver featuring Jane Koo’s illustrations
  • Complimentary Gift Membership for friend or family member
  • Recognition as a donor on our website

Join us today online, or at any Market location at the red Info Tent. 

Spring Vendor Updates

sunflower sprouts
Sunflower sprouts from Vancouver Food Pedalers

It sure feels like we've turned the corner once more on Old Man Winter, and Spring is in the air these days at the markets. Early shoots, sprouts, and greens are making an appearance at various farm stalls, so be sure to look out for arugula, onion tops, and spinach from Klippers Organics,wildcrafted nettle from The Promised Land Farm, a variety of sproutsand microgreens from Good Time Farming and Vancouver Food Pedalers, and lettuce mix from Shalefield Organics.
 For an early taste of summer, look no further than the Applebarn. They return April 5 with a selection of mini and bell peppers, potted pepper plants, eggplants, and cherry tomatoes. Our advice? Get there early before they sell out!

Welcome Back: Applebarn Pumpkin Farm - April 5Empire Valley Beef - March 22Metro Vancouver City Farms - April 5Organic Farm Connection - April 12Preserved BC Sunshine - March 22Soban Organic Farm - April 12Southern Acres Nursery & Farm - April 5Twin Oaks Farm - April 12

Goodbye For Now: Fruit Guy Farms - last date March 22,Lamington Heritage Farm - last date April 5Petkof Kiwi Production - last date April 5

For a detailed and up-to-date list of who's at the Markets each week, check out our online Interactive Market Maps!

2013 Summer Season Poster

Winter Markets

Shop local all winter long!

Winter Farmers Market -Saturdays, 10am - 2pm at Nat Bailey Stadium, 30th and OntarioNov 2 - Apr 26

Longing for summer?
Stay tuned for the latest info and on our 7 weekly summer locations: Kerrisdale Village, Kitsilano, Main Street Station, Mt. Pleasant, Trout Lake, West End, and Yaletown!

Food Scraps Drop Spot

Winter Drop Spot Locations

No compost facilities available in your building or co-op? Recycle your food scraps this winter at the following drop spots:

Winter Market - Saturdays, 10am - 2pm at 30th and Ontario. Nov 2 - April 26.
West End Community Centre - Saturdays, 10am - 12pm
Gordon Neighbourhood House - Tuesdays, 6pm - 7:30pm and Saturdays, 10am - 12pm

$2 per drop helps to cover the costs of pickup and hauling


At the Market this Month:

Produce: Apples, Arugula, Beets, Broccoli, Brussel Sprouts, Cabbage, Carrots, Cauliflower, Celery Root, Chard, Garlic, Green Onions, Hazelnuts, Fresh Herbs, Honey, Kale, Kohlrabi, Leeks, Lettuce Mix, Microgreens, Mushrooms, Nettles, Onions, Parsnips, Pears, Potatoes, Pumpkins, Radishes, Rutabaga, Salad Greens, Shallots, Spinach, Sprouts, Squash, Sunchokes, Tomatoes (preserved), Turnips.

Meat and Dairy: Cheese - Cow & Goat's Milk, Eggs, Meat - Beef, Chicken, Lamb, Pork, Turkey, Seafood - Clams, Cod, Halibut, Mussels, Oysters, Sablefish, Salmon, Shrimp, Tuna

16,250 = the total number of acres of farm and ranchland that VFM vendors keep in production each year
Enerex logo

Health Tips For Spring
with Enerex Botanicals

Our Winter Market sponsors, Enerex Botanicals, know a lot about healthy lifestyle. As local makers of whole food and nutritional supplements, they strive to educate the public about the importance of eating well, exercising, and supplementation. Each month Enerex will share tips and advice on seasonal eating and nutrition with Market Share subscribers, and shoppers can also find their nutritionists and herbalists onsite at the Winter Market on April 5.
Healthy Foods for the Seasonal Transition

As the season changes from winter to spring and the temperature begins to rise, our bodies also go through a transition. As winter often creates a craving for hearty stews that provide solid nutrition and warm the body, spring offers the opportunity to do some “spring cleaning.”

Using a spring cleanse to rid your body of built-up toxins is a great way to reduce inflammation, improve digestion, boost metabolism and energy levels, and benefit overall health. It’s like cleaning the filter on your car or clothes dryer. A cleanse is not a fast. You still eat, but stick to certain foods that assist with detoxification and improved digestion, which have a direct impact on health and vitality.

The first step is uncluttering and cleansing your digestive system. Avoid coffee and stimulants, alcohol, sugar, and processed foods for five days. Increase your fibre intake, drink plenty of good alkaline water, and be sure to get enough sleep; at least eight hours a night.

The new growing season brings plenty of nutritious foods that contribute to the natural cleansing process. Local beetsare still readily available at the Winter Market, and help combat one of the most common nutritional deficiencies by providing a great source of iron, offering a much-needed energy boost during your cleanse. Beets also contain zinc, manganese, and potassium and have been clinically proven to support the liver, your primary detoxifying organ. A nutrient in beets called betalain provides antioxidant, anti-inflammatory, and detoxifying properties. Beets are easy to prepare too - steam for no more than 15 minutes or bake for 60 minutes (or less).

Fresh dark green leafy vegetables such as kale, collards, chard, and spinachare essential during your cleanse. For full benefit, eat them raw or very lightly steamed. Some interesting alternatives to these include wild greens likewatercress, nettle, and fiddlehead, all soon to make their spring debut at the Winter Market. These vegetables are a source of chlorophyll, a compound that is chemically close to our blood and helps with detoxification. For added chlorophyll and an improved cleanse, add a Greens product or a combination of organic juiced grasses of alfalfa, kamut, barley, oat, and millet.  

Vancouver Farmers Markets would like to thank the following sponsors for their ongoing support:

enerex logoVancity logo


Make A Better World

We're thrilled to announce that Vancouver Farmers Markets will have a regular, once-a-month spot on Co-op Radio's Make A Better World program. Every 2nd Saturday from 7am - 9am, our Ops Manager Roberta LaQuaglia will join host Marc Lindy to talk about all things local at our markets and beyond. Tune in to listen to interviews with VFM vendors, tips and recipes from Vancouver's top chefs, Market Festivals and event listings, and much more! For more info, visit Co-op Radio's website:

In memorium

The VFM community was deeply saddened to learn of longtime vendor Donna Berger's passing on March 16th, 2014. Donna, of Blue Comet Seafoods, worked with husband Tony and son Sasha in their stall at the Kitsilano, West End, and Winter Markets. One could always find her having lively chats with shoppers about diet and lifestyle, the latest trends in yoga and gardening, and of course, salmon! Her tremendous generosity and strength of spirit will be greatly missed by everyone who knew her, both in the market community and beyond. Our hearts go out to the Berger family as they say goodbye to wife, mother, and grandmother. Farewell, Donna

modo spring run-off 8k
Modo Spring Run-Off 8k

Modo: The Car Co-op host their Spring Run-Off at Stanley Park on Sunday, March 23 as a fundraiser for the Take A Hike FoundationHighlights include the 8k race around the Park, a Party Area with music and entertainment, and finish line snacks sourced in part from Vancouver Farmers Markets. For registration and event details, visit thewebsite.

BC Begonia Plant Sale
BC Begonia Society Plant Sale

Annual Plant, Bake and Craft Sale: Plants in Real Time: Check out the Reality of the BC Fuchsia and Begonia Society, at the VanDusen Botanical Garden Floral Hall, 37th Ave and Oak St, Vancouver, BC. Saturday April 19, 2014. 9:00am to 3:00pm.

Free Admission. Face Painting for Kids of all ages. Unique Vendor Items(cards and art by the Laughing Hand)  Prize Draws. Home Baking. Refreshments. Great Variety of Plants. Some Hardy Fuchsias. Come Early for Best Selection. Vendor Tables Available, call Sylvia and Derek: 604.277.2905. For Information call Sandy & Ruth: 778.881.0175 Everyone welcome. Wheel chair accessible.
UBC Farm Workshops
Permaculture Design at Fraser Common Farm

Come learn permaculture design and how to grow your own food on a Certified Organic farm in the Fraser Valley. FarmFolk CityFolk & Fraser Common Farm have teamed up to present a 72-hour Certification course that takes place April - November. For details and registration, visit the Facebook event page.
Copyright © 2014 Vancouver Farmers Markets, All rights reserved.
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Thursday, March 13, 2014

Caramel Shortbread Brownies

 The Gourmandise School  
 Sweets and Savories

Caramel Shortbread Brownies.
Simple things, made well with great ingredients. A fresh salad of shelling peas and Meyer lemon vinaigrette, a parsnip puree or cauliflower gratin- the best of the farmers market highlighted on your plate.

Or BROWNIES.  Same principle here: great butter, flour and chocolate.  Simple rules: don't overwork things.  Use awesome chocolate.  Don't skimp on the fat (it gives baked goods moisture). Always use unbleached flour. This is how we teach our Pro series; we give you a solid foundation built on simple rules and teach you the science behind them.  We also happen to use REALLY GREAT butter and chocolate. Look to your right for a list of upcoming Pro Series courses- and don't forget that if you are a fellow KCRW subscribers, that you can take 15% off classes using code KCRW15 when checking out, including series.

Care for our great Chocolate Chip Cookie recipe?  Email us.

Caramel Shortbread Brownies
Shortbread Crust
Mix all together in a stand mixer bowl:
3/4 cup powdered sugar
1 Tbsps brown sugar
1/2 cup flour
1-1/2 sticks butter

1. Line one 13"x9" pan with parchment paper, leaving an overhang on each side.  Press crust into pan and bake at 350 until golden brown.  Use a little less for a thinner crust.

Salted Caramel Cream
In a small bowl, place:
1/2 cup heavy cream

In a medium saucepot, place:
1 cup sugar
1 Tbsp water
1 tsp lemon juice           

Set aside:
1/2 stick butter (room temperature)
½ tsp sea salt  

1.Bring the cream simmer and set aside.
2. In a saucepot, heat the sugar, water and lemon juice on medium heat until they reach a golden caramel color. You may want to tilt the pot from time to time, but do not stir with any instrument.
3. Once you have reached the golden caramel stage, slowly (and carefully) add in the cream. Turn the heat back on to medium-low, and stir in the salt.
4. Cook over this heat, stirring occasionally, for about 1 minute. The caramel will thicken a bit.  Stir in the butter and cook down another minute.  Pour into a bowl and set aside to cool.
5. Once the shortbread base is baked and cooled for 10 minutes, pour the caramel in the center of the pan and spread, leaving 1/2" of shortbread on the sides uncovered (the brownie batter will push it to the edges when you pour it).

In a bowl for a double boiler together: 
2-1/2 sticks butter 
1 lb. chocolate, semi sweet or bittersweet

Set aside separately:
2 cups sugar 
4 eggs

in a separate bowl: 
1-1/4 cups flour 
1/4 cup cocoa powder
1/2 tsp salt

1. Melt the butter and chocolate over a double boiler.
2. Stir in sugar with a wooden spoon and mix until well combined.
3. Whisk in the eggs, two at a time until well incorporated.
4. In a separate bowl, whisk together the flour, salt and cocoa powder.
5. Using a wooden spoon, stir the dry ingredients in the chocolate mixture until just combined.
6. Pour your batter over the caramel bake at 350 for 20 minutes. Remove from the oven and cool to room temperature before cutting.  If you can.
Wishing you a delicious day, 
Clémence and Hadley 

Thursday, March 6, 2014

Ketchup recipe

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories

DYI Everything.
We love making everything from scratch; milling flour, making vanilla extract, brewing beer- you name it, our m.o. has always been to take the freshest, rawest ingredients to make the basics you need to build your pantry. We would like you to discover your inner food explorer and learn the tricks of the trade from experts who love to tinker.

We've met some great food crafters along the way who share this passion for getting to the root of it; from experience restaurant chefs to Master Food Preservers and engineers. We're all in it to get to the bottom of how things work, how to make it our own, and more importantly, how to create all that magic without spending hundreds on gadgets (they're fun, we get it, but so is finding out floursack towels double as cheesecloth).

Lauren Cartmel will be introducing you to the wonders of ancient heirloom grains next Tuesday and condiments the following week. Master Food Preserver Jake Mumm will be teaching his small-batch beer-brewing course on Saturday the 22nd. There's more bread and jam and cheesemaking galore- as always, made from ingredients sourced from local farms.

DYI Ketchup
As with all things tomato-y, this recipe will yield different results based on how late in the tomato season you're working.  You'll start seeing better tomatoes at your farmers markets soon- go for the ripest ones you can find. Peppers aren't in season at the moment, so you can omit them for now.

In a large saucepot, place:
1 large red onion, chopped
1/2 fennel bulb, chopped
1 stalk celery, chopped
1/4 cup olive oil
1 knick of ginger
3 cloves garlic, chopped
1 Tbsp coriander seeds
2 red peppers, chopped (optional)

Set aside:
2 lbs tomatoes, chopped
1 handful basil leaves, chopped
1 cup water
1 tsp fresh ground pepper
1/2 tsp sea salt (plus more to taste, for later)
3/4 cup red wine vinegar
2 Tbsps brown sugar

1. Cook down your ingredients in the saucepot for about 10 minutes over medium-high heat.
2. Add tomatoes, pepper, basil, water and salt.  Cook down for about 15 minutes, or until you reduce the volume significantly (this will vary depending on the size of your pot).
3. Pour contents into a food processor, blender, or use an immersion blender.  Strain if necessary.
4. Place back into a pot and add your sugar and vinegar.  Cook down an additional 8-12 minutes, or until thick enough for your liking.  Season to taste and keep refrigerated.

Wishing you a delicious day, 
Clémence and Hadley