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Carrot Soup with Ginger and Miso

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1spoon

By Elizabeth Whalley

It’s the beginning of February and that means one of two things; if you’re not dodging rain clouds, you’re warding off the latest flu bug. Ergo, soup is a must. But forget chicken noodle, I have a delicious, vegan and gluten free, immune boosting treasure from the soup gods; Carrot Ginger Miso Soup. It’s packed with all my go-to cold fighting ingredients and most importantly, undeniable flavour.

2garlicDuring my trip to the market last Saturday I couldn’t help but notice the hefty bulbs of garlic littered throughout the stalls. That got me to thinking of all of garlic’s mystical powers. Garlic is awesome at fighting off mid-winter bugs; it’s antibacterial and antiviral! There are many other benefits to enjoying a clove of garlic everyday; ranging from improving cardiovascular function to warding of cancer! Ginger is a cold fighting powerhouse all its 2carrotsown; it calms nausea, helps you sweat out a cold and is immune boosting. These two are a match made in cold fighting heaven.

The base for my immunity soup? None other than the common carrot.  Forstbauer Family Natural Food Farm had crates full of multi-coloured carrots that caught my eye. Don’t be fooled this everyday root vegetable is full of anti-oxidants that are good for you anytime of the year. They were destined for my soup pot.

 

Carrot Soup with Miso and Ginger

  • 5-6 large carrots
  • 1 large white onion
  • 2-4 cloves of garlic
  • 1-2 tablespoons ginger
  • 1 tablespoon coconut oil (or butter)
  • 2 tablespoons sesame oil
  • 1 litre vegetable stock, homemade or low/no sodium
  • ¼ cup organic miso paste*, I used Amano’s Genmai Miso
  • Green onions
  • Sesame seeds

*Some miso pastes are not gluten free and contain barley or wheat, read the labels carefully!

Method:

Thinly slice the carrots and onions. A mandolin will make short work of all the carrots in the recipe if you’re lucky enough to own one.

Mince the garlic and ginger.

Heat both oils in a large saucepan over medium heat. Add the carrots, onions and garlic, sauté until onions are translucent.

Add stock and minced ginger to the saucepan. Bring stock to a boil and continue to cook until the carrots are tender, about half an hour.

Remove the soup from the heat and add miso paste. Using a hand blender, blend the soup until a smooth consistency is achieved. Finish with salt, pepper or additional miso paste to taste.

Serve hot. Garnish with additional sesame oil, thinly sliced green onion and sesame seeds.

Recipe adapted from SmittenKitchen.com

 

Lemon Dreams Pie Recipe

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Congratulations to Andra Louie for a double whammy win at RCFM’s first annual Pie Bake Off! She won over the judges’ taste buds and stomachs to capture Best Overall and Best Crust with her Lemon Dreams pie.

Andra is creative inside and outside of the kitchen. She enjoys working and volunteering in the arts community, including the Vancouver Folk Music Festival and New Westminster’s Vagabond Players. Andra and her husband, Mark, are kept entertained by their active two-year old and are otherwise busy exploring the city and great outdoors.

Andra dared to share her winning pie recipe with us! Give it a try yourself and let us know how it turns out!

Lemon Dreams Pie Recipe

Crust

Ingredients

  • 1 1/4 cups graham crumbs
  • 1 tbsp sweetened coconut
  • 1/4 cup sugar
  • 1/4 cup melted butter

Instructions

  1. Mix together in a bowl and then press into a 9 inch pie pan.
  2. Bake at 350 degrees Fahrenheit for 8-10 minutes.
  3. Let cool completely.

Filling

Ingredients

  • 1 1/2 cups sugar
  • 6 tbsp cornstarch
  • 1/2 cup cold water
  • 1/2 cup fresh lemon
  • 3 egg yolks, well beaten
  • 2 tbsp butter
  • 1 1/2 cups boiling water
  • 1 tsp grated lemon (and orange) zest

Instructions

  1. Combine the sugar and cornstarch in a saucepan over medium heat.
  2. Gradually blend in cold water and  fresh lemon juice (I mixed in a little orange juice, too) until smooth.
  3. Add egg yolks and blending thoroughly.
  4. Add butter in small chunks.
  5. Gradually add the boiling water while stirring constantly.
  6. Bring to a full boil, stirring gently. Once it begins to thicken, reduce the heat and let simmer for one minute. Remove from the heat and stir in the grated lemon (and orange) zest.
  7. Pour into pie crust and let it set for a few hours.

Andra served this pie with chilled whip cream and toasted coconut on top.  Enjoy!

Feel free to Tweet at us about your newest creation or tag us in your photo on Facebook!

Sugar Cream Pie Recipe

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Congratulations to Melissa Roth for winning Most Unique Pie at our first annual bake off! She was kind enough to share her pie recipe with us, alongside with her own personal tips that made her pie pop out at the judges. Let us know how your own Sugar Cream pie turns out – Tweet or Facebook us!

Sugar Cream Pie Recipe

Sugar Cream Pie

Crust

Ingredients

  • 1 1/4 cups white flour
  • 1/4 t salt
  • 1/2 cup butter chilled
  • 2 Tablespoons ice water

Instructions

  1. Mix flour and salt. With a pastry cutter, cut in cold butter until the mix looks like coarse crumbs. Drizzle in the ice water and toss around to evenly distribute the water.
  2. Gather dough particles together into a ball. Wrap in waxed paper and put in fridge for 30 minutes+
  3. Roll out dough and put in pie plate.

Sugar Cream Filling:

Ingredients

  • 1 cup sugar
  • 1/8 t salt
  • 2 1/2 cups half n’ half
  • 5 Tablespoons cornstarch
  • 1 1/2 teaspoons vanilla
  • 6 Tablespoons butter
  • Cinnamon

Instructions

  1. Mix sugar, cornstarch, half n’ half, and salt in saucepan. Cook to boiling point  (around medium on my stove) stirring constantly along the bottom of pot.
  2. Add vanilla and butter and return to heat. Cook, stirring constantly until thickened. (It can feel like it takes forever the first time but it’ll happen as long as it’s on medium heat).
  3. Transfer mix into pie shell and sprinkle with cinnamon.
  4. Bake at 325F or 350F for about 30 minutes (I just keep my eye on it until it looks good).

Melissa’s tip: If it hasn’t browned, I dab a bit of butter on the crust/pie filling, put it on the top rack, and broil it for a minute or so – but it’s very important to watch the pie the whole time it’s broiling since it’s easy to burn!

 

Three Awesome Summer Salads

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Fresh Fennel

People who say salads are boring must simply not like their greens because salads can be the most colourful, flavourful, and healthiest dishes out there. With a little creativity and help from seasonal produce, you can make your own summer salads a hit at parties without KO-ing your wallet.

Broccoli Salad

With broccoli in season it’s no wonder we’re making salads devoted to it. Food Network’s recipe takes no time at all to prepare and gives a delicious variety of flavours. The one plus I love with this salad are the cherry tomatoes from our farmers market that pop in your mouth!

Ingredients

  • 1 head broccoli
  • 6 to 8 slices cooked bacon, crumbled
  • 1/2 cup chopped red onion
  • 1/2 cup raisins, optional
  • 8 ounces sharp Cheddar, cut into very small chunks
  • 1 cup mayonnaise
  • 2 tablespoons white vinegar
  • 1/4 cup sugar
  • 1/2 cup halved cherry tomatoes
  • Salt and freshly ground black pepper

Directions

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently. Serves 6-8.

Orange and Fennel Salad

Some may think that fennel is strictly used as a dried herb to help spice up dishes, but this recipe lets you enjoy fennel in its fresh, raw state straight from the farmer’s market.

Ingredients

  • 1 large fennel bulb, trimmed and thinly sliced
  • 2 medium oranges, peeled
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper
  • 2 tablespoons sweetened dried cranberries

Directions

Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve. Serve 4.

Kale Salad with Apricots, Avocado and Parmesan

Raw kale is surprisingly un-bitter, especially if you buy it fresh from the farmers market. With its chewy texture, earthy flavour, and superfood nutrition profile, kale is a great base for your salad. This recipe might definitely convert you to a kale-dominant salad eater!

Ingredients

  • 6-8 ounces of kale
  • 6-8 dried apricots
  • 1/3 cup cooked beans
  • 1/4 cup almonds
  • 8-10 flakes of Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 avocado
  • salt and pepper
Directions

Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale. Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.

Cut the apricots into small pieces and add them to the kale, along with the beans, almonds and cheese. Whisk together the oil and vinegar. Pour the vinaigrette and  salt over the salad and toss  everything together.

Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours, preferably refrigerated. Serves 1.

 

July 5

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Delicious salad dressing from Amber’s Choice

We’re hoping the Canada Day long weekend marks the end of the rainy, floody weather! Join us this week at the market for good times, music, kids crafts, and lots of amazing foods and crafts!

Our kids activity this week is pinwheels! Our kids’ activities are always free to do, and we are always looking for creative businesses or volunteers who’d like to lead a special activity for our kids’ area. This week we are pleased to be showcasing the St. Leonard’s Society and New Westminster Parole as our community group.

Music this week is Ingmar Krause, an authentic German organ grinder! Our music is sponsored as always by the Heritage Grill, where they have live music seven days a week of all genres.

You can reach the market via transit by taking the 106 bus or the Skytrain to Columbia Street Station and walking to the market at 4th and Royal. Parking is available in the neighbourhood for free along Royal Avenue, Queens Avenue, or at City Hall’s lot after 4:30. Please respect our neighbours.

Bringing your bike? Cyclists can drop bikes off to the fine folks at our info desk for safekeeping.

A list of all vendors attending the July 5 market is  below, but remember to check back for cancellations and updates! This list is current as of July 3.

Eat On Site

  • Chili Tank – chili from a tank! 4 varieties to choose from including vegetarian
  • Creperie la Boheme – Sweet and savory buckwheat crepes
  • Gogo Java – coffee, tea, smoothies, juice, and other liquids
  • Juice Caboose – fresh juice, smoothies and vegan snacks
  • Samosa Guy – hot vegetarian samosas and pakoras, as well as frozen take home samosas

Produce

Dairy

Honey

Meat & Fish

Bread & Baking

Delectable Treats and Prepared Yummies

Local Crafters

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Land Acknowledgement

Our market is grateful to operate on the unceded land of the Qayqayt, Kwikwetlem, and other Halkomelem speaking Peoples. We acknowledge that colonialism has made invisible their histories and connections to the land. We acknowledge the incredible gift this land is to our market and BC Agriculture. We commit to the ongoing work of decolonization and allyship.