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Great Granola!

March 10, 2013 By newwestfarmers

By Elizabeth Whalley,

You know what they say, breakfast is the most important meal of the day. Have you ever bothered to ask, why?

What’s the most greedy of all of your organs? Your brain! That’s right, starting your day off with a good breakfast is not only important to kick start good digestion and metabolism for the day, but it’s also key in keeping your mind sharp!

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A nutritionally balanced breakfast is one that will supply you with lots of nutrients, but will also keep you full and provide you with energy for the rest of the morning. How exactly do you manage to pack all that into your cereal bowl? Simple; lots of nutrient dense food with an extra hit of protein, healthy fat and fibre, things like; nuts, seeds and WHOLE grains. Sorry to be the bearer of bad news but those “whole” grain Cheerios, don’t make the cut!

Lucky for you there are some great ingredients hidden throughout the market to add to your morning bowl of brain power! I picked up some of the best dried cranberries I have ever tasted from the BrainFood Snack Co. There is a great selection of local nuts at various vendors, I chose almonds from Greendale Herb and Vine.

Great Granola

The best part about this recipe is it is easy to incorporate any nut, seed or fruit you have in your cupboards. Get creative and try any combination!

Ingredients:

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3 cups old fashioned rolled oats (not instant)

3/4 cup sliced almonds

1/2 cup flax seeds

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1 tsp ground cinnamon

1/2 tsp rock or sea salt

1/3 cup melted coconut oil or butter

1/2 maple syrup or honey

Method:

Preheat oven to 325 degrees Fahrenheit. Melt butter or coconut oil, I just put the oil in my glass measuring cup and then leave it in the preheating oven for a few minutes.

In a large bowl combine all dry ingredients, stir until combined. Gently mix in the honey or maple syrup and oil or butter. Spread the mixture out evenly on a baking sheet. If needed, line the baking sheet with parchment paper to avoid sticking. Bake for 25-35 minutes, stirring the mixture a few times throughout so it browns evenly.

IMG_1110The granola has finished baking once it is crispy and golden brown. Let the granola cool on the baking sheet before transferring it to an airtight container. It will remain fresh for 2-3 weeks in the cupboard.

Now for the best part; yummy toppings! For this batch I used market cranberries (3/4 cup) and organic unsweetened coconut (1/2 cup).  I mixed the toppings right into my storage jar for the perfect grab and go breakfast.

Some of my other go-to toppings are apples and nut butters (both of which are also available at the market). Or you could transform this breakfast into a sweet treat with blueberry compote and a little whole milk yogurt. I’ve seen lots of frozen blueberries at the market lately and they are easily made into delicious sauce for granola or pancakes;

Put a cup of frozen berries into a small pot on medium heat. Let them simmer for about 20 minutes, stirring often.  Add a tbsp of maple syrup and voila; homemade blueberry compote!

 

Filed Under: Blog, Recipes, Uncategorized

Lemon Dreams Pie Recipe

September 4, 2012 By newwestfarmers

 

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!

Filed Under: Blog, Events, Recipes, Uncategorized

Sugar Cream Pie Recipe

September 4, 2012 By newwestfarmers

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!

 

Filed Under: Blog, Events, Recipes, Uncategorized

Three Awesome Summer Salads

July 12, 2012 By newwestfarmers

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.

 

Filed Under: Blog, Recipes, Uncategorized Tagged With: at the market, delicious, salads

July 5

July 3, 2012 By newwestfarmers

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

  • Celyddon Farms – certified organic produce from Delta
  • Cranberry Meadows – cranberries grown in Maple Ridge
  • Maan Farms – assorted locally grown produce
  • Nature Village Farm – Asian produce, potted herbs, and mushrooms grown in Richmond
  • Pitchfork Organic Farm (Glen Valley Organic Farm)- certified organic fruits, vegetables, herbs and eggs
  • Red Barn Plants and Produce – assorted locally grown produce
  • Sandhu Produce Growers – berries, peppers, and other produce

Dairy

  • Greendale Herb and Vine – cheddar cheese, cheese curds, herbs, nut butters and honeycomb
  • Little Qualicum Cheeseworks – high quality cheese from Vancouver Island
Honey
  • Honeybee Centre – honey and other bee products

Meat & Fish

  • Outwest Ranches – beef raised locally and fresh eggs
  • Port Hardy Seafood – BC caught fish and prawns
  • Rockweld Farm – BC frozen chicken and chicken products including eggs
  • Sawmill Bay Shellfish Company – oysters, clams, and mussels
  • Sleeping Mountain – organic turkey

Bread & Baking

  • A Bread Affair – breads
  • Blackberry Hill – squares, cinnamon buns, and old fashioned yummies like crisp rice squares
  • Patisserie Triebow – French macarons with various fillings
  • Sweet Thea Cake Company – tarts, pies, cookies, and cakes

Delectable Treats and Prepared Yummies

  • AJI Gourmet Products – sauces made using aji spice
  • Amber’s Choice – soups, salad dressing and cookies
  • Chanthorn Orchids and Thai Curry Sauce –  Thai curry, satay and Pad Thai sauces and orchid plants
  • Gary’s Kettlecorn – kettlecorn
  • Gourmet Savories – antipasto and pesto
  • Injiver Ginger Crack Company – ginger syrup and candy
  • Simply Delish Soup Co – layered soup mix, rice pilaf mix, and spice rubs
  • Take a Fancy Chocolates and Sweets – handmade chocolates right from scratch
  • The Jam Ladies – jam, marmalade, chutney and hot pepper jelly

Local Crafters

  • Blue Rose Designs – handmade crochet bags, jewelry and accessories
  • Blueglass Jewelry Design -handcrafted jewelry made from repurposed glass, sterling silver and freshwater pearls
  • Bonorlea Designs – cosmetics
  • Calido Art Glass – glass beads and jewelry
  • Honeywild – jewelry
  • Ildiko Jewelry – hand forged sterling silver jewelry
  • The Other Eden – cold process soaps scented with essential & fragrance oils, room sprays, body products
  • Quality Oak Accents – fine wood creations
  • Raven’s Rest Studio – trinkets, crafts, and jewelry

Filed Under: Blog, Uncategorized

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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.

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