Still lot of Roots vegetables at farmers market, here some easy Idea

The Gourmandise School   of Sweets and Savories Santa Monica

Beet it.  Let's not beet a dead horse; these veggies are awesome. There are few vegetables at the market whose season lasts so long or are so versatile AND come in a rainbow of assorted colors.  Available in veritable crayon pack of options, beets are edible from root to tip. Don't ask the farmer to cut off the leaves for you; they are not only from the same family as chard but just as delicious sauteed with garlic and a twist of lemon.     Since the 19th century, beets have been used to produce table sugar (as an alternative to cane sugar, which tipped the antislavery movement in Europe, but that's a whole other class).  Beets are indigenous to the Mediterranean, and have been preserved for centuries.  Pickled, broiled, steamed or juiced, they are even used as natural food colorants and flavor enhancers.     We've given you two recipes today to highlight this wonder veggie's versatility.  Store the greens as you would kale or chard and massage them with tahini for a marinated salad, sautee them as directed above or shred and bake them with ricotta and parmesan in a pie crust for a savory tart.  Roasted Beets I love making large batches of roasted vegetables at the start of my work week; we store them in the fridge and toss potatoes into our eggs for breakfast, roasted beets atop a bed of greens and cauliflower in our mashed potatoes.       8 medium-sized beets, trimmed, washed and scrubbed. 3 Tbsps olive oil 3 cloves shallots, peeled 1 tsp coarse sea salt 1) Preheat your oven to 400.  Place your beets on a cookie sheet or roasting pan and toss them with the oil, shallots and salt. 2) Cover with foil or parchment paper and bake for 40-50 minutes.   Chocolate Beet Bundt Cake This cake was adapted from Chef Gwen Kenneally's book Sweet & Savory.   2 cups flour 4 Tbsps cocoa powder 1 tsp cinnamom 2 tsps baking soda 1 Tbsp kosher salt 3/4 cup plus 1/4 cup butter, softened 1 1/2 cups packed dark brown sugar 3 eggs 6 ounces bittersweet chocolate, melted 2 cups beet puree  (6-7 beets, roasted, peeled and pureed) 1 Tbsp vanilla   1) Preheat oven to 375.  Spread melted butter at the bottom of a bundt pan and sprinkle with sugar.  2) In a large bowl, whisk together your flour, cocoa powder, cinnamon, baking soda and salt.  Set aside. 3) In the bowl of a stand or with a hand-held mixer, cream together the 3/4 cup butter with the sugar for 2-3 minutes.  Add the eggs and vanilla and beat until fluffy. 4) Add the melted chocolate and remaining butter, followed by the beet puree and mix until well combined. 5) Fold in the flour mixture and pour into pan.  Bake for 45-50 minutes. 6) Top with your favorite ganache, glaze or ice cream.   Wishing you a delicious day, Clémence and Hadley

From the Farmers market 2012

It still very early in the season to find all of our needs at the Farmers Markets but with green houses and cold beds  more Farmers find great way to amaze us with fantastic local produces 

At this time all roots vegetables are andy, green house tomatoes, eggs, lots of greens, 

Do not forget about bakers and foods Artisans crating locally little marvel to bring home with you

Maison Cote at Granville Island Public Market this week end

I will be on Granville Island Public Market this week end from 9 AM to 7 PM 

We are opening the first West End Farmers Market of the season this Saturday  

at Nelson park Vancouver  from 9 AM to 2 PM 

I will be at the Kitsilano Farmers Market this Sunday from 10 Am to 2 PM 

The 2012 Farmers Market Season is slowly open in up one market at the time

As the Winter market close about a month ago, the Spring and Summer Farmers Market are opening one by one 

Trout Lake was the first one 3 weeks ago

Trout Lake Farmers Market Saturdays, May 12 - October 209am - 2pm each weekNorth Parking Lot of John Hendry Park at Trout Lake

Between Templeton and Lakewood south of the 13th Avenue Alley

 

2 weeks ago

Kitsilano Farmers Market  Sundays, May 20 - October 21
10am - 2pm each week
2690 Larch Street at 10th Avenue, Parking Lot of Kitsilano Community Centre

This week end West End is opening in Nelson park

West End Farmers Market  Saturdays, June 2 - October 20
9am - 2pm each week
1100 Block of Comox Street across from Nelson Park at Mole Hill

The oldest Farmers Market of Vancouver open on June 07 at Granville Island

Whistler Farmers Market

Every Sunday from June 17th to October 8th, 2012

The best Sunday Market in all BC 

Kerrisdale Village Farmers Market Saturdays, July 7 - October 6
10am - 2pm each week
East Boulevard between 37th and 41st Avenue - near Kerrisdale Arena

French CBC on Kitsilano Farmers Market

Fresh herbs from the garden

There is nothing better then fresh herbs from the Garden

 Fresh Bay leafs are so aromatic and wonderful in any soup, stew perfect to make a great bouquet garni

 Rosemary is fantastic for pork, lamb, chicken, beef, ratatouille, potatoes and white fish a great antioxidant  make a marinade to decrease the  HCA'S cooks can season the meat on the grill and provide some protection against cancer all at the same time.

 Lemon juice rosemary grape seed oil, sea salt & pepper 

Maison Cote rubs production

We sale out of rub so often and this week we produce lot of them for the week end markets 

At Trout Lake, 

Kitsilano & Granville Island Public Market

This week Production 

Rubs

Chicken

Beef

 Pork

 Fish

 Salmon

Lamb

Cowboy

 Asian steak 

Vancouver steak seasoning 

Sea Salt

Lovage sea salt   (first lovage of the season)
Turmeric & saffron sea salt
Cowboy sea salt
Raspberry & rosemary sea salt
Black sea salt
Lemon sea salt
Squamish sea salt
Herbes de Provence sea salt
Basil & shallot sea salt
Bacon sea salt


Herbs blend

Basil Sunset
Herbes de Provence
Italian basic
Salmon delight
Thyme, lemon & pepper
Myconos
Focccacia  seasoning
Potatoes seasoning
Saltless in Vancouver
Trio (onion, garlic & shallot)
Chili citrus


Pepper Blend

Kitsilano
Tuxedo