Tell me our vendors don’t care. Go ahead, tell me. And I will politely inform you that you are wrong.

Since starting this culinary adventure one year ago, I have been shown several instances of care from various vendors. Last market was at the quick hands of Doug from Greendale Herb and Vine.

I was in a perfect storm situation: I have type-1 diabetes and my blood sugars were extremely low and due to circumstances I was without supplies to bring them up. Despite being around a smorgasbord of fresh fruits, my brain had stopped working. I could not, for the life of me, grasp what to do. I was sitting at one of the tables across from the Greendale Herb and Vine stall. My brain was stumbling over a jumble of letters trying to figure out options. Fear was setting in. And then it came to me:

HONEY! Doug has honey!

I rushed over. Doug tried up-selling the honey; I could get 1 jar for $5 or 3 jars for $14, he told me. I looked at him, my words struggling to form: I just need one, it’s an emergency, I told him.

He called it my 911 honey.

With the honey in hand, I again plopped down at the table, but I couldn’t get the jar open. I tried ripping off the plastic, I used my teeth, my hands were shaking like an earthquake. Then, there was Doug running over. He took the honey, swiftly opened it, and gave me a wooden dixie spoon to eat it with.

I am forever grateful for that act of care.

Market Loot

Zaklan Heritage Farm

• 1 bunch purple radishes $2.50
• 1 bunch pizzo mustard greens $3
• 1 bag arugula $4
• 1 bunch (GIANT) purslane $2
• • Harvest Direct Farms:
• 1 container (5) peaches $5 (it was posted as $6)

Fresh Quality Produce

• 1 (CRAZY LARGE) bag of beans $2*
• 1 pint raspberries $5

Greendale Herb and Vine

• 1 small jar cinnamon honey $5

Ossome Acres

• 1 bunch swiss chard $3

Ripple Creek Organic Farm:

• 1 large garlic bulb $2

Mandair Farms

• 1 bag (4 GIANT) red and orange peppers $4
• 1 summer squash $1

Nature Village Farm

• 1 bunch cilantro $1.50

Total spent: $40

Okay, so this market had some unintentional savings as you can see above.

First, Harvest Direct Farms helped me find the perfect container of peaches that would both satisfy the males of my family, who like their peaches quite ripe, and me, who likes my peaches on the firmer side. I pulled out $6 to pay, as per the price on the sign, but Param smiled and said it was $5.

Savings!

I then went up to Fresh Quality Produce and filled a plastic bag of beans. The price came to $1.60, which I paid. As I started to walk away, I was turmoiled with the 40 cents. I knew I couldn’t get anything for 40 cents and it would throw me right off my $40 game. I asked Jeff how many more beans I could get for 40 cents. He took my money and grabbed, I swear, as many beans as I already had in my bag and said there you go. W’oh.

Savings!

Note: This is NOT the first time either of these vendors have given more for less!

I’m not the usual grocery shopper in the house, so I don’t know exactly how much produce in regular vegetable/grocery stores actually costs. But when I saw the red and orange peppers at Mandair Farms, which were about the length of my wrist to elbow, listed at $4, I was sure it was a deal. That’s $1 a pepper. My husband later told me coloured peppers are going for $3.99 a pound at the grocery store, $2.49 at the “cheap” vegetable stand. He assured me the ones I got were indeed a good deal. Plus, they were so much sweeter than I have ever got from the conventional stores.

Savings!

There were also a couple of discoveries this week.

I picked up a large garlic from Ripple Creek with the intention of roasting it on the barbecue. I had previously purchased garlic last year, but none were as big as this sucker. It was so huge and so crazy flavourful. Mind you, it did take a little extra time on the barbecue due to its size ?

I had a choice between red radishes or purple radishes at Zaklan. I asked Gemma how they differed in taste; she said the purple might be milder, but mostly they tasted the same. I don’t hold much love for radishes, but they are a treat for my husband. I opted for the purple simply because I liked the colour. When I was making the salad that evening, I cut up one of the radishes; it was like art. The colour of the purple rind was streaking into the whites of the radish just like an abstract painting.

I don’t know if it was the beauty of this radish, or if it actually did taste different, but I loved them! I think my husband maybe got two of the whole bunch; that’s how good they were!

Every week there is something new and exciting to discover at the market, whether it’s a new food, a new flavour, a new colour, a new size, a new savings. I love these discoveries!

What do you hope to discover this week?

Strawberry Fields Forever

When Jen Arbo, president of the New West Farmers Market, floated the idea of conducting a “Berry Showdown” “Berry Off” “Berry Battle” at the market a couple weeks ago, a little lightbulb went off in my head. We Bartels love our berries and cherries; why keep the friendly fisticuffs to the market only? Yes, folks, I brought the showdown home.

We had cherries. We had raspberries. We had strawberries. We did not have blueberries.

Strawberries had been going strong in the house for awhile. Pretty much, we had been buying two pints every day. With such a short season, made even shorter due to the ugly winter/spring, we did not want to miss out. Honestly, I’m surprised we weren’t peeing red the amount we were consuming. They were a strong contender, there is no doubt, especially after being told by Jeff at Fresh Quality Produce that that week’s strawberries were in their flavour prime compared to the raspberries and cherries, which were still early in their ripening season.

Had my husband had his way, it would have been strawberry fields forever. But my son and I, we are all raspberries all the way. Some may conclude we were strawberried out, others may say the newness of the raspberries won our vote. But nope, simply, in our house, raspberries rule.

And seriously, how could they not? They are crazy flavourful. On their own, in oatmeal, in smoothies, and you can stick them on your fingers (as my boy regularly does) and sing: Daddy finger, daddy finger, where are you, here I am, here I am, how do you do… and then plop them in your mouth and shout: Yum! Yum! In my tum!!! 🙂

So much fun!

That said, though, market goers were more in line with my husband. Strawberries clearly won bragging rights with 22 votes, followed up by raspberries at 9 votes, and cherries close behind with 7 votes.

Every person who voted was asked to write a comment as to why they chose the fruit they chose. My favourite of the bunch was: “Strawberry [because it’s] like heaven in my mouth.”

It would be interesting to see if the votes would change now with blueberries in the mix.

Market Loot

Harvest Direct Farms

• 1 pint cherries $6

Fresh Quality Produce

• 1 pint raspberries $5
• 1 bag English snap peas $5

Mandair Farms

• 1 pint strawberries $5

Ossome Acres

• 1 bunch collard greens $3
• 1 lb red potatoes $2.50

Dagaraad

• 1 bomber-sized white $6.50
• 1 bomber-sized amber $6.50

Gary’s Kettlecorn

• 1 bag kettle corn $2.50

Total spent: $42

I went a little over budget this week. I was somewhat distracted. We were going on holidays for a week a couple days after the market, and as such were limited with what we could purchase as I didn’t want to come home to a fridge potentially full of spoiled vegetables. Plus, my son was also pulling at my arm every two seconds wanting to play on the bridges, wanting a treat (see above), wanting his face painted, wanting to do a craft. My head was spinning! I thought I was only going $1 over budget, but it turns out it was $2 over.

Moral of the story: better to be focused than distracted!

 

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Originally published on local blog Tenth to the Fraser, The Farmers Market Challenge, written by Katie Bartel (and the odd guest star) seeks to challenge the notice that you can’t get hardly anything for $40 at the farmers market. Each market, Katie explores what’s the best deal, and discovers food she’s never heard of. 

Give us this day our daily strawberries.

Er, I mean…

No, wait, that’s exactly what I mean.

It is strawberry season, and every day we are running out buying two pints of strawberries. Every. Day. This season is short; we need to take advantage while we still can. So it was a given that come market day, strawberries would be number one on the list. Now, at $10 for the larger two-pint size, which both strawberry vendors were charging, it was about $2 more than I would have preferred spending. I almost opted for the smaller, one-pint container figuring I could get more out of my $40 budget that way. But the thing was I had my slightly impatient four-year-old under foot and no partner to help with the load; there was no time to overthink the $2.

While I may have been able to shave that $2 off at a nearby fruit store, I would not know exactly where the strawberries were coming from without asking the cashier for explicit details, of which they themselves may not know, and may require asking the store’s manager or owner. That information could very well get lost or mixed up in translation. Whereas, the strawberries I purchased at the market, I know the exact farm they were picked at, and I am certain they were picked that morning because that’s what the farm’s owner, and the first bite told me. Fresh does not lie.

Plus, they were Spiderman approved.

Market Loot

Mandair Farms

• 2 pint strawberries $10

Harvest Direct Farms

• 1 pint cherries $6

Fresh Quality Produce

• 1 pint raspberries $5

Ossome Acres:

• 1 bunch swiss chard $3

Zaklan Heritage Farm

• 1 Napa cabbage $3.75
• 1 bunch Mizuno mustard greens $3
• 1 bunch Miz America mustard greens $3

Tempea

• 300 g tempeh $7

Total spent: $40.75

Tempeh and Napa cabbage were the most outside-the-box purchases for me this week. I knew exactly what I wanted to do with the Napa cabbage, although it took me up until writing this post to actually get down to business doing it. I was recently gifted the book Home Fermentation, a Starter Guide by Katherine Green. After perusing the pages, I noted Napa Cabbage was required for several of the kimchi recipes. I have been wanting to try my hand at kimchi for a couple years now, but never had the confidence or know-how to do so. Well, after last week’s “You Can Just Call Me Chef” post, the confidence is in the bag, and with the starter guide, and the Napa cabbage in hand, hopefully the know-how is now there too. I’ll let you know how it turns out next week.

I had no clue about tempeh prior to last week’s market. Sure, I’d heard of it; my sister-in-law is full-on vegan. But I had never tried it, never really given it much thought. I chatted with the women at the Tempea booth and learned that it was a soy product. However, likely because I was somewhat scattered due to the solo parenting that evening, I didn’t realize until later in the week, that it is actually a fermented food, fermented with the Rhizopus mould.

It’s laughable, though, they way I learned tempeh was fermented. After seeing a taste-a-licious Instagram post from New West Farmers Market president Jen Arbo showing her rendition of Tempea’s fried tempeh hash, I was inspired to make my own. But with no potatoes on hand, I opted to make a breakfast tempeh “sausage” and egg sandwich instead – for lunch, of course.

When I opened the package, I thought it kind of looked odd with its white speckles all throughout, but I just cracked that up as a “vegan” kind of texture type thing. But then I smelled it and thought hmm, it smells a bit, odd. And that’s when I decided to read the friendly Tempea product information handout.

Fermented food! I like fermented foods! See kimchi above. I also have a chemistry lab in the bottom corner of my pantry growing a scoby for my ongoing kombucha consumption.

By the way, this sandwich was to die for! I altered the recipe a bit adding a sunny side up egg because I love eggs and a slice of cheddar cheese because who can say no to melted cheese. Plus, I grilled a few slices of summer squash I had left over from last week’s market, and topped it with mustard greens. I left out the ketchup because I’m not about ketchup, but added in a few dollops of stone ground mustard. So, so, smoky good! I highly recommend giving it a shot the next time Tempea’s at the market on July 6.

What of your purchases was out of the box?

I am not a cook. At least, not until recently.

 

I have long avoided the kitchen. I used to live off eggs and grilled cheese before my husband came along. I developed a brilliant backstory of not cooking due to fears of poisoning myself and others. Note, my avoidance is likely more due to laziness than lack of skill that’s kept me off the grill. Whenever my parents, who are brilliant chefs, cooked, the sink would be stacked high of dishes; I hate doing dishes. Whenever I tried my hand at cooking, it seemed to take hours of prep work, hours that I could have been doing something more enjoyable. And so, that’s what I did – anything but cook.

And yet, here I am, one year into this $40 challenge, and last week I cooked a meal not once, not twice, but three times – two meals back to back. That is unprecedented. One meal a week, even, is unprecedented. Seriously, minds were blown. And not only that, it wasn’t just my husband and son I was cooking for, I had my parents over one night as well. What on earth has gotten into me?

The farmers’ market.

The farmers’ market is both exciting and challenging. I love food, I love exploring the world of food, I love learning about foods, and sampling new-to-me foods. The only thing I didn’t enjoy, until recently, was preparing it.

And that’s where the challenge comes to play.

I am competitive as heck. I compete for faster times when running, I compete for the best grades when studying, I compete for optimal health, and when a journalist, I competed for the best-written articles.

What can I say, I love accolades.

The world of cooking is full of accolades.

When I am able to take a food and transform it into something that brings joy not only to my stomach but to others as well – whoa! The smiles it brings to their faces, the verbal amazement that I, the non-cook, could achieve such culinary excellence, the going back for second and third helpings, the sheer bliss of discovering a new food at my hands – it’s like running a marathon and having the loudest cheer crew on the sidelines enthusiastically championing your name.

It doesn’t always come out perfect, sometimes there are criticisms, sometimes they plain don’t like what you put before them, and that sucks. But those times when you present them with a vegetable that they otherwise wouldn’t eat, like say my husband and summer squash, and they wolf it down and start in on a second serving before you’ve even had a chance to swallow your first bite, that is a 10.0 gold medal victory!

I am not saying I am going to become a regular, every day chef, nope, that’s not in the cards for me. But, it seems, this farmers’ market thing is slowly turning me into a part-time cook.

Whoa. Mind blown.

Market Loot

Zaklan Heritage Farm

• 2 bunches of collard greens $6
• 1 bunch pizzo mustard greens $3

Ripple Creek Organic Farm

• 2 basil plants $5
• 1 bunch garlic scapes $3

Fresh Quality Produce

• 1 bag English snap peas $5

Mandair Farms

• 1 small container strawberries $5
• 1 summer squash $1

Harvest Direct Farms

• 1 small container cherries $6

Solecito Salsas

• 1 container mild (with a kick) salsa verde $6

Total spent: $40

The three meals this week included a quiche that featured the green garlic I had leftover from the previous week’s market, Italian stuffed collard greens that I discovered a couple weeks ago and had to share with my parents, along with a rhubarb crisp dessert using rhubarb from the previous week, and finally a chicken apple sage dish with roasted potatoes and garlic scapes. I also made Mexican sunny-side up eggs for lunch that featured the salsa verde (oh my gosh, so good) scapes and squash using a recipe that Solecito gave me at the market. Links for the recipes below.

Of note, garlic scapes have pretty much been featured in every meal for the past two weeks whether roasted, or fresh in a salad, or sauteed in butter. I love the garlic essence they ooze with every crunch. I never knew garlic scapes existed prior to being introduced to them at the New West Farmer’s Market last year.

Also noteworthy, the English snap peas. I had a choice between sugar snap peas or English snap peas. The difference was the flavour and the fact you could eat the pods with the sugar snap peas, but not the English. Given my self-proclaimed laziness you might be surprised at my opting for the English over the sugar, but funnily the thing I liked about the English snap peas is the time it took to open the pods. I was less likely to eat a whole bag in two minutes like I probably could with the sugar snap peas. Plus, opening those pods and having peas fly everywhere was both fun for me and my son, who, by the way, LOVES them. Veggie win!

Links for this week’s recipes:

• Quiche (this is a go-to quiche recipe that I have altered many times depending on the ingredients I have on hand and it has never failed me)
• Italian Stuffed Collard Greens
• Chicken with Apples and Sage (This one was NOT rejoiced by my family)
• Vegetable Tian
• Rhubarb Crisp
• Mexican Sunny-Side Up Eggs

 

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Originally published on local blog Tenth to the Fraser, The Farmers Market Challenge, written by Katie Bartel (and the odd guest star) seeks to challenge the notice that you can’t get hardly anything for $40 at the farmers market. Each market, Katie explores what’s the best deal, and discovers food she’s never heard of.

by Katie Bartel

We made it a meal when it should have been an appetizer.

Last week’s market presented us with a bit of a conundrum. There were plenty of salad greens to be had, and normally that would be top of our shopping list, but because I still had greens leftover from the previous week, and had also acquired salad greens from two farms that I intern at, my fridge imposed a strict greens spending freeze.

My husband got to the market first, and right away he spotted market-newcomer Hibiscus Foods and their Jamaican patties. We had a busy week planned and he remarked it would be an easy meal. We could pair it with a healthy green salad, he suggested.

I was on the fence. I looked at the patties and right away I was jet set back to my Grade 9 year when all I ate were pizza pockets, so many that I vowed upon graduation of that year never to consume another such product. But Hibiscus Foods was a new vendor, and I was intrigued.

Upon sampling, I soon learned Jamaican patties are not the commercialized over-cheesed pizza pockets; they are savoury, meat-filled pastries with loads of heat. Hibiscus Foods had two varieties to sample: curry chicken and beef. I tried the chicken first; my mouth was on fire. I  tried the beef; it didn’t seem to have as much heat. My husband did the opposite and had the opposite effect.

“Jamaicans don’t know how to cook without spice,” laughed Brian Chin, who took over the family business three years ago and perfected his patties with scotch bonnet peppers to give them that authentic Jamaican flare.

I got a box of four and cooked all four for a dinner for two. It was TOO much. Way too much. We got through one each and packed the rest up to be a conversation piece for my husband’s coworkers.

They became an appetizer after all.

Market Loot

Hibiscus Foods

• 4-pack Jamaican patties $15

Greendale Herb and Vine

• 4 garlic scapes $1

Zaklan Heritage Farm

• 1 bunch green garlic $3
• 4 kohlrabis $3
• 1 bunch Swiss chard $2.50**

Fresh Quality Produce

• Large container (2 lb) strawberries $10
• 2 zucchinis $1.50
• 1 bag potatoes ($1.99 lb) $1.60*
• 7 stalks rhubarb (1.99 lb) $3.10*

Total spent: $40

* Note the asterisks above: Each represent savings. Fresh Quality Produce was one of my last stops of the shop, and it was within one hour of closing. The vendor knew I had a hard budget to work with. The strawberries and zucchini were a priority at a fixed price. The potatoes and rhubarb were a luxury, and were priced by pound. My first attempt at the potatoes came under budget. I filled a little more and was 10 cents over budget. Rather than send me back to empty the bag, they gave it to me for $1.50. Same with the rhubarb. I initially went up with four stalks and was way under my $2.50 allowable expenditure. I was advised to grab three or four more; I came back with three and was 60 cents over budget. No questions, they gave them to me at the price I needed.

I love our market vendors!!!

** Savings of the day number 2 came from Zaklan Heritage Farm. Usually the farm sells Swiss chard for $3 a bunch, but last week it was the deal of the week at $2.50. That brings us to a total savings of $1.20 – score!

And what did I do with all that chard? Well, they were the feature of our market-fresh, market meal of the week: Shrimp and Chard Quinoa. So light. So tasty. So refreshingly summery.

When I approached Greendale Herb and Vine, I saw a long list of suggestions for cooking with garlic scapes posted right next to the scapes. Right away I was interested; it took the guess work, and the how-to research out of the equation. Doug didn’t stop there. As soon as he recognized I was interested, he told me to check out his Facebook page where he had posted a how-to video on roasting scapes with asparagus, which we just so happened to have in our crisper.

Now, let me tell you, this video was not only informative, it was hilarious – scapes flying everywhere! I loved it. And the end result on my end were beautifully roasted, super garlic-tasting asparagus and potatoes. Yum. Yum.

I have yet to work with garlic onions, but am contemplating a quiche, and the rhubarb, which I will likely be featuring in a weekend dessert, possibly a crisp or upside down cake. I shall keep you all posted.

Happy Farmers Market Shopping!

 

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Originally published on local blog Tenth to the Fraser, The Farmers Market Challenge, written by Katie Bartel (and the odd guest star) seeks to challenge the notice that you can’t get hardly anything for $40 at the farmers market. Each market, Katie explores what’s the best deal, and discovers food she’s never heard of.