Blog – Page 21

The inaugural Long Table Dinner

October 9, 2016 By newwestfarmers

On September 29, we hosted our first ever Long Table Dinner as part of Tourism New West’s Feast on the Fraser celebration. Forty-five hungry RCFM supporters came out to dine under an open tent in Tipperary Park. The menu was filled with delectable items from our vendors.

We were lucky to have a beautiful autumn day and the tables looked a treat thanks to a donation by the Bloom Bloom Room, a local florist based out of Sapperton. The centrepiece garlands added the perfect ambiance for a harvest feast. The Uptown Business Association kindly allowed us to use their giant tents which set the stage.

Diners were greeted with a glass of local Pacific Breeze wine and shrubs donated by Vancouver-based Mixers & Elixers. Shrubs are drinking vinegars—slightly sweet and slightly tart, we mixed them with soda water. They were served by marvelous volunteers from the New Westminster Youth Ambassadors Society.

The table held an abundance of bread donated by A Bread Affair and butter that was almost too pretty to eat. The Local Churn donated some unique combinations including tart cherry and sherry.

The opening course comprised a Caprese Salad that featured locally grown vine ripened tomatoes, fresh mozzarella, and a balsamic reduction. There was also a Hundred Mile Salad with kale, spinach, beets, goat cheese, candied pecans and what I sincerely hope were edible flowers.

Salads consumed, we then moved onto the entrees which included char-grilled, wild-caught BC salmon that was served with a roasted pineapple salsa. If you haven’t yet tried Wild West Coast Seafood’s products we can attest to their top-notch quality. The diners also feasted on mushroom-hunter grilled Rockweld Farm chicken breasts, another generous donation from one of our popular local vendors. This wasn’t one of those either/or situations—everyone got both salmon and chicken as well as mozzarella-ricotta stuffed agnolotti as a side. We also had roasted in-season local vegetables (because it was a Farmers Market event after all) and grilled corn on the cob from the Fraser Valley. We were lucky to be able to purchase ingredients from some favourite market vendors including Zaklan Heritage Farms, Bose + Sons Family Farm, Ossome Acres, and Greendale Herb & Vine.

Unbelievably, diners still seemed to have room for the exquisite goodies donated by Sweet Thea and Delish Gluten Free Bakery. There was a choice of assorted tarts and gluten-free brownies and I do believe more than one person tried both a tart and a brownie (no judgement here!). Unfortunately no photos remain because anyone standing in the way of the dessert table would have been taking their life in their hands.

The Long Table Dinner was an incredible community feast! The generosity of local RCFM vendors + the company of good friends and neighbours + the deliciousness of eating local = the best kind of evenings in our books.

Farmers Market Challenge: Fish, stew, cheese… oh my!

October 7, 2016 By newwestfarmers

Last week’s post was all about summer; this week’s is all about fall.

The air is crisp, the orange, red and yellow leaves are blowing in the wind, children screeching with glee as they scatter through the organized piles, hoodies and winter leggings taking over shorts and tanks, hot chocolate fast replacing ice cream.

Tis the season for belly warming, hearty recipes.

The Bartel menu has officially embraced fall – tortilla soup; quinoa, kale and squash stew; stir fry; and cheesy, cheesy quiche were staples of the week – made all the more comforting by market-fresh goodness.

To be honest, I didn’t know we were going all in with fall, in fact, our market shopping list this week was quite lacking. We had our usual meal-planning session, but both husband and I were stumped as to what to put on it. Meals were suggested, but ultimately rejected – we were not inspired.

So we went in with a list of our staples: greens and a few veggies, and that was it. We left it to the market to decide.

This week’s loot:

Zaklan Heritage Farm:

1 mini purple cabbage: $1
1 leek: $3
1 purple onion: $1.60
1 bag arugula: $4
2 bunches mustard greens: $5

Greendale Herb and Vine:

1 eggplant: $2.50

Country Village Market:

1 basket Brussels sprouts: $3

Golden Ears Cheese Crafters

1 medium-sized chunk of smoked gouda $8

Wild West Coast Seafoods

1 pound petrale sole: $12

Total spent was $40.10.

Of the loot not on the original must-have list were the Brussels sprouts (screams fall), red cabbage, leeks, eggplant, onion, smoked gouda, and petrale sole.

We knew we wanted a fish, tuna to be exact, but unfortunately, due to a “crummy” season, what was $12 for a pound a month or so ago is now $18 to $20. Sadly, out of our price range. Ron “the fish guy” suggested we try the petrale. We were hesitant at first because every time we’ve purchased sole from the grocery store it has significantly shrunk upon grilling.

That’s filler, Ron told us, all water. Apparently most fish sold in chains have added water filler to beef up their appearances!!! Ron assured us it was a tasty fish that would retain its size, and at $12 a pound, it was within our family friendly budget.

Because it’s a lighter fish, we didn’t want to overload it with seasoning – keep it simple, Ron advised.

We splashed it with olive oil, added dill, salt and pepper, wrapped it in tinfoil and threw it on the barbecue, along with tinfoil wrapped veggies, including the eggplant and zucchini from last week.

My only concern with the fish, which by the way, my four-year-old devoured without any prodding, is the bone content – there were a lot of small, fine bones littered throughout. Good thing the boy doesn’t care about appearances of his foods just yet; it was quite mangled by the time I was through with it.

The Brussels sprouts and eggplant were grilled on the barbecue – sooo yummy! A portion of the leeks and cheese were used in the quiche; the remainder of the leek was used in a quinoa stew that also used the delicata squash, tomatoes and tatsoi from last week, as well as the Russian garlic from two weeks ago, and the onion, and purple cabbage. Pretty much I threw everything I had in there!

thumbnail_fm14stew — Essentially, a kitchen-sink stew

The stir fry incorporated the green beans, red pepper and garlic from last week, as well as this week’s onion. And with one more day to go, a little bit of onion and cheese remaining, I am heavily considering making a single-serving French onion soup.

Fall, it’s a beautiful, tasty time of year, don’t you think.

October 6th Market Day!

October 4, 2016 By newwestfarmers

Pumpkins

It’s our last summer market day of 2016 at Tipperary Park! Please join us from 3pm to 7pm this Thursday to shop from our vendors, some of whom you won’t be seeing until next spring. Thanksgiving Day is on the other side of the weekend and we have all your favourite foods ready to be snapped up to round up your holiday feast!

Did you know? Our winter market is moving! Starting November 5th we’ll be taking over Uptown and closing Belmont Street for our market. You’ll have over 40 vendors to shop from including food trucks and local farms. Take advantage of the easy access to transit and the FREE parking available at Westminster Centre building directly across the street and stop by for our 2nd year on Belmont Street!

The New Westminster Film Society and the Royal City Gogos will be at the market this week to engage you in their community programs!

Driving to the market? FREE PARKING is available on Royal Avenue, Queens Avenue and in the City Hall Parking lot after 4:30pm. There is a parking area in front of City Hall open to market shoppers after 4:30.

What’s happening at the Market?

Entertainment

Roland Kaulfuss Music Stage presents Timothy Lambert

For the Kids

Have fun in our Mini Farmers Market play area (free)
Fun crafty craft with Music Box (free)
Get a special creation made by Korki the Clown ($)

For information on where our market is located, how to find parking and transit directions visit our Summer FAQ page.

Download the Ultimate Farmers Market Shopping List to help with your meal planning and purchases for the week.

Farm Fresh Produce

Greendale Herb and Vine – herbs, mini cucumbers, eggplants, greens, sweet red peppers, garlic, apples, heirloom tomatoes, plums, squash, cherry tomatoes, two bite apples
Ripple Creek Organics –swiss chard, kale, beets, kennebec potatoes, zucchini, fresh garlic, leeks, cucumber, baby lettuce mix, eggplant, arugula, specialty mix, cherry tomatoes. (Certified Organic)
Ossome Acres – sweet peppers, artisan tomatoes, dragon tongue beans, kale, and rainbow swiss chard, carrots and more (Certified Organic)
Bose & Sons Family Farm – Broccoli, carrot, green kale, celery, zucchini, corn, lettuce (green butter, red butter and green leaf), green pepper, tomatoes, norchip and chieftain potatoes
Zaklan Heritage Farms – apples and pears, melons, salad, carrots, spinach, beets, onions, squash, zucchini, radishes, turnips, daikon, beans, tomatoes, mustard greens, kale, chard, napa cabbage, cabbage, flowers, dandilion greens
Country Village Market – berries, frozen blueberries, corn
Nutrigreens – microgreens, potatoes, zucchini, cucumber
RCFM Merchandise Stall – Dried morel and porcini mushrooms

Cheese & Dairy

Golden Ears Cheesecrafters – Cheddar-Aged Medium, Brie, Jersey Blue, Cultured Butter, Havarti-Aged (Flavoured), Gouda-Aged Medium (Flavoured), Feta (Plain, Cranberry, Garlic Scape), Curds, Neufchatel (Plain, Herb & Garlic), Quark (Plain, Cranberry), Emmental, Velvet Blue

Beef, Eggs, Poultry and Seafood

Rockweld Farm – BC SPCA Certified frozen chicken and chicken products including eggs, dog and cat food
Wild West Coast Seafoods – flash frozen fillets of Rock Sole, Petrale Sole, Rockfish, Ling Cod, Pacific Cod, Sablefish, Chinook/Spring Salmon, Coho Salmon, Sidestripe Shrimp, Halibut, Albacore Tuna Loin.
Wheelhouse Seafoods – seafood pasta and crab cakes, frozen salmon and spot prawns
Vale Farms – Beef, Chicken, Turkey, Beef Broth, Pork all 100% grass fed (Certified Organic)
Local Beef & Eggs – purslane, onions, chives, rhubarb, eggs, kale

Artisan Breads

A Bread Affair – breads, baguettes, ciabattas, rolls, scones (Certified Organic)

Gluten Free Breads & Baking

Delish Gluten Free – bread, scones, muffins, brownies and cookies
Marie’s Guilt Free Baking – bread, cookies, pizza dough and snacks

Bakery

Sweet Thea Cakes – tarts, pies, cookies and cakes
Feeding Change – decadent raw treats

Snacks

Gary’s Kettlecorn – kettle corn (traditional and caramel)
Handworks Coffee – Pour-over iced and warm coffee, hand whisked matcha tea

Food Trucks & Eat On Site

Meet 2 Eat – food truck serving Middle Eastern inspired food
Big Red’s Poutine – hand cut fries drizzled in gravy with cheese curds
Disco Cheetah – Korean fusion tacos and rice bowls
Wheelhouse Seafoods – salmon burgers
Country Village Market – yummy pakoras!

Prepared Foods (Pantry Staples)

Jam Shack Preservery – savoury spreads and jams
Old Country Pierogi –frozen perogies (gluten free and vegan options available)
Muy Rico – salsas, mayonaise, mole sauces, tortilla chips and corn tortillas
BobAli – your favourite dips and spreads
Growing Fresh -granola and raw vegan foods

Jewelry & Artisan Crafts

New World Felting -beautifully made felted scarves & hats
Lighten Up Jewels – timeless pieces made by Holly
Ildiko Jewelry – handforged sterling silver jewelry

Special Thanks to our Music Stage Sponsor Roland Kaulfuss:

Farmers Market Challenge: Some Like It Hot!

September 30, 2016 By newwestfarmers

Last week’s market day may have been the first day of fall, but my brain was not letting go of summer. With the sun shining, warming my skin every time it peeked around the clouds, I could not shake summer from the mind.

Neither could my shopping list.

Roma tomatoes, onion, garlic, cilantro, and hot pepper filled the definites.

You see, I had recently been gifted Thug Kitchen, a vegetarian cookbook, with, ahem, rather racy language. I love cookbooks, I love looking at the pictures (pictures are key), and I love setting a new cooking challenge for the chef of the house, which is usually not me.

But perusing through the pages it was me who was drawn to the mid-summer, pico de gallo style salsa– everything in it reminded me of summer; everything in it reminded me of market freshness; everything in it screamed I could make it.

fm13salsa — Mid-summer salsa courtesy of Thug Kitchen

I was dubious at how it would turn out at first, I mean, I’ve been all sorts of loving Muy Rico’s pico de gallo all summer long. What if I didn’t pick out the most perfect tomatoes; what if I didn’t chop the onion the right way; what if I didn’t use enough garlic; what if I made it too spicy, or not spicy enough? Yes folks, these are the questions that dominate my brain when taking over the meal-making reins. Baking, which I love to do, is exact, cooking is subjective – too much room for interpretation.

But here’s the thing, this recipe was crazy, crazy, crazy easy. I made it with a four-year-old running all around me and didn’t get frustrated once. Chop a few veg, don’t burn your fingers or eyes with the hot pepper, mix it together, throw it in the fridge, and BAM, done!

fm13hotpepper-1 — The unique touch: a 20 cent Macedonia hot pepper. Gemma at Zaklan Heritage Farms told me it was on the milder scale of hot peppers, but I was not taking any chances, I’ve been burned by the heat of jalapenos one too many times before!

Some might associate easy with lacking – don’t do it!

I know I’ve said it before, but wow, the power of ultimate freshness – grabbing those ingredients right off the market tables, ingredients that have been picked fresh that day, and plopping them into your mouth hours later – is HUGE! So fresh. So flavourful. So marketlicious!

All but two of the ingredients (salt and lime) were acquired at the market.

We decided to appropriately pair the salsa with our vegetarian Mexican stuffed peppers (featuring market tomatoes, corn, and cilantro) that we discovered awhile back through this market-buying challenge. I made what I thought was a huge batch of salsa; it said it was good for 4-6 servings. We ate ALL of it. We had leftover fillings for the stuffed peppers, but no leftover salsa. We had leftover tomatoes, cilantro, onion, and hot pepper, but no leftover salsa.

The kitchen was most definitely calling for more!

fm13stuffedpeppers — Mid-summer salsa paired with end-of-summer stuffed peppers.

This week’s loot:

Zaklan Heritage Farm: • ~ 2lbs roma tomatoes: $2 per pound

• 1 red onion: $2.50 per pound

• 2 sweet peppers: $2

• 2 bags mustard greens: $5

• 1 head red lettuce: $3

• 1 Macedonia hot pepper: $0.20

Ripple Creek Farm: • 1 bunch cilantro: $2

• 2 Georgian Fire garlic bulbs: $3.50

• 1 zucchini: $2.50

• 1 delicata squash: $3.50

Bose and Sons Family Farm: • 2 corn: $1

Nutrigreens: • 1 bag microgreens: $5

• 1 bag green beans: $2

Jam Shack Preservery • 1 jar pear and pineapple ginger jam: $5

Total spent was $41.40. We had 90 cents to spend from the previous week, leaving us in the red for 50 cents.

You may have noticed I don’t have exact dollar amounts for the produce acquired at Zaklan Heritage Farms; I admittedly got excited, and distracted, by the Macedonia hot pepper, which I had never seen before!

Other market-lovely meals of the week included paella that featured the green beans, onion, garlic, and peppers from the market; weekend frittatas that also used peppers, zucchini, and onion; and a whole thwack of lunch and dinner salads.

My husband and son drooled happily over their morning (and snack) toasts thick with the pineapple and pear with ginger jam from Jam Shack Preservery.

We had hoped to get a loaf of chocolate bread from A Bread Affair, but sadly it wasn’t on the shelves due to quality control. It will again be on the list for this week with fingers crossed.

The expenditure wasn’t all summer, though. With a few of our definites for the week dashed, we had some unexpected money to spend to fill up the budget. On a whim, I grabbed this delicata squash off the Ripple Creek Eco Farm table; I have no idea what to do with it.

fm13squash — What oh what to do with a delicata squash???

Please help – I am looking for any and all suggestions!

With the dwindling days of the summer market, just one more left to go (don’t forget, the winter market starts ???), any items you’ll be missing?

September 29th Market Day

September 28, 2016 By newwestfarmers

daikon-radish

Fall is well on its way and we’ve been lucky enough to see warm, sunny days following suit. Take a stroll through Tipperary Park this Thursday to grab some seasonal fruits and veggies, eat at one of our eat-on-site vendor and take in those welcomed sun rays!