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Fare Finds at the Market | Week 2
The gods of Olympus feasted on ambrosia, a name now bestowed on a different fruit. But I’d wager that taking a bite of a fresh strawberry would make even Greek deities weak in the knees.
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For me, strawberries always mark the true start of summer. I can easily gorge myself on an entire pint when they first appear in local markets. Their flavour is like none other; the watery imitators that appear like a deep blush across supermarket shelves in the winter boast size but lack tang. Nothing compares to the sun-ripened sweetness those scarlet beauties hold.
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The cover the 60th issue of Edible magazine intrigued me; an excuse to buy more strawberries and eat cake? Sounds perfect. Despite the lovely article & photos, the recipe which accompanied them did not match the cover. With the mention of an 8” by 8” pan, I knew I had my work cut out for me.
Though, I didn’t re-create the exact cake from the cover, I did discover one that it as simple and satisfying as the berries that decorate it.
Vanilla Cake & Strawberries
For this post, I used the recipe from thespruceeats.com for Fluffy Homemade Vanilla Cake.
- 2 1/4 cups all-purpose flour
- 1 1/3 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter (softened and divided into 2-tablespoon pieces)
- I ended up using margarine as I did not have room-temperature butter on hand, and my attempt to microwave a bar ended up more a half-frozen-melted-blog. Butter will add more richness to the cake, but margarine works in a pinch
- 1 teaspoon vanilla extract
- 1 cup 2 percent milk
- I used 1% milk and the cake turned out just fine
- 2 large, room-temperature eggs (Rockweld Farm Ltd) – $6.25 a dozen
- 1 small box of strawberries* (Mandair Farms) – $5
- *Any other seasonal fruit will do; take advantage of what your market has to offer! Blueberries are just starting to appear, and will pop equally well atop this cake
- 250mL whipping cream
I won’t go to into the details of the cake prep as: a) The Spruce Eats writes the recipe in an easy-to-follow manner, avoiding any specific baking jargon while including useful tips, and b) because I baked this recipe in the early morning during June’s heatwave, and I forgot to take step-by-step photos.
One thing I will note is that my adjustments to the recipe (as noted in italics in the ingredients list) had no adverse affects on the cakes. I also opted to line my baking pans with butter & parchment paper, rather than the butter & flour combine recommended by the website.
Once baked, I allowed the cakes to cool on the counter.
You may be asking why the final cake was only one layer, when I clearly baked two. The other one was tested at my office, where my coworkers proved willing guinea pigs who were happy to taste-test the cake. I served it with whipping cream & strawberries as well, minus the decorative presentation.
After being decisively gobbled-up, I presented the final cake to friends at a weekend BBQ. For the topping, I just used whipping cream (whipped by hand as I’d foolishly left my hand mixer at home, adding granulated sugar to taste). I spread a thin layer on top to act as icing and placed sliced roundels of strawberry as decoration, leaving the leftover whipped cream and berries to be added as desired.
Fare Finds at the Market | Week 1
A farmer’s market is a place where you’re reminded of community. No matter how much the city changes – with buildings popping up like new seedlings from the earth – the market brings the focus back to what’s local.
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Breaching the hill on Royal Ave, I can’t help but crack a smile at the sight of the bustle at the market. The summer season has begun again, and people are here for it. As I reach the market’s edge, my gait gently eases; my pace becomes calm and even, something unheard of in my daily routine. But at the market, nothing is rushed.
I fall back on favourite market pastime – walking the market from tip to tail, taking in all the fares on offer. Once my survey is complete, it’s time to shop.
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I hope to showcase what the market has to offer, and who the wonderful people are behind the stalls. Recipes will stem from culinary creativity that suddenly strikes, from recipes I find along the way, and sometimes a mix of both. In the coming weeks, I will put more effort into detailing fares purchased – from where & how much – but for this week it’s a simple yet satisfying side salad, the core of which is based in main market finds, with a few items from ‘outside’ sources.
Fresh Beet and Veta Salad
- 1 bunch of beets (Abundant Acre Family Farm)
- 1 bag of salad greens (Abundant Acre Family Farm)
- Veta Cheese (Black Sheep Vegan Cheeze)
- Candied pecans
- Honey
- Red pepper flakes
- Salt & Pepper
- Simple dressing
- Olive oil
- White Balsamic vinegar
- Sesame seeds
- Salt & pepper to taste
This recipe stemmed mainly from my own musings; I’ve always found beet salads in restaurants enjoyable, plus I wanted a reason to cook with vegan cheese cheeze.
Firstly, I trimmed the greens & excess roots from the beets, then boiled them until done (read: a cake tester was able to easily slide in and out of the beets). Next, I peeled the skin off using a trick my mum taught me: wearing a pair of rubber dish gloves – protecting you from both heat and stains – rub your fingers along the skin until it starts to come off. My technique was not as practiced as my mother’s, and the beets put up a good fight, but eventually they came clean. I then placed them in the fridge to cool.
Meanwhile, I prepped homemade, candied pecans by placing a few tablespoons of honey in a non-stick frying pan and slowly heating on the stovetop until liquid. Once the honey was runny, I added a pinch of red pepper flakes, and a bit of salt & pepper, before throwing in rough-chopped, raw pecans. Ensure all the nuts are coated before removing from heat and setting aside.
Once the beets were cooled, I chopped them into bite-sized pieces.
For the dish’s green base, I used ½ – ¾ bag of mixed salad greens. Side note: these greens are amazing! Even two weeks post-purchase the greens are still fresh and crisp, an incredible feat compared to the pre-packaged goods I’ve purchased at the local grocery store.
Once the base was ready, I topped it off with the chopped beets, candied pecans, and a healthy crumble of ‘veta’ cheese. The dressing was a simple vinaigrette of 2 parts olive oil to 1 part white balsamic vinegar, with a few sesame seeds added as ‘mixers’ (they help to combine the oil and vinegar, which would otherwise remain separate).
This salad, though simple, makes a lovely side dish to your main meal. Pizzeria Ludica provided the delicious main to accompany the salad, leaving this writer’s tummy very happy.
Upcoming Event | Sustainable Documentary Screening
Sustainable Screening Benefitting the New West Farmers Market’s Low Cost Produce Stand
6:30pm – 9:00pm | Landmark Cinemas, New Westminster
Click to Purchase Tickets Here
Join the New West Farmers Market on April 18 for a screening event of the award winning documentary, Sustainable. Doors will open at 6:30pm with live music and an opportunity to bid on various silent auction items donated by community partners.
Sustainable is a vital investigation of the economic and environmental instability of America’s food system, from the agricultural issues we face — soil loss, water depletion, climate change, pesticide use — to the community of leaders who are determined to fix it. Sustainable is a film about the land, the people who work it and what must be done to sustain it for future generations.
The narrative of the film focuses on Marty Travis, a seventh-generation farmer in central Illinois who watched his land and community fall victim to the pressures of big agribusiness. Determined to create a proud legacy for his son, Marty transforms his profitless wasteland and pioneers the sustainable food movement in Chicago.
Sustainable travels the country seeking leadership and wisdom from some of the most forward thinking farmers like Bill Niman, Klaas Martens and John Kempf – heroes who challenge the ethical decisions behind industrial agriculture. It is a story of hope and transformation, about passion for the land and a promise that it can be restored to once again sustain us.
The film will begin at 7pm and there will be a Q&A session after with partners of the Farmers Market where we will be able to speak more into how food sustainability affects us here in British Columbia.
Q & A Panelists:
Dr. Kent Mullinix
Director, Institute for Sustainable Food Systems and Adjunct Faculty, Sustainable Agriculture & Food Systems
Mullinix’s research focuses on ecologically sound crop production, agriculture education programming, sustainable agriculture and food systems, and family-based agriculture revitalization as a foundational and integral element of sustainable society. Additionally Mullinix conceived and led the development of the B.A.Sc. Sustainable Agriculture degree at KPU and is now closely involved in its implementation. He also led the conceptualization and implementation of the Richmond Farm School and Tsawwassen First Nation Farm School. Mullinix is an Adjunct Professor in The Faculty of Land and Food Systems at the University of British Columbia and serves on the editorial board of the North American Colleges and Teachers of Agriculture Journal.
Mullinix attended the University of Missouri where he earned a B.S. in Agriculture, M.S. in Horticulture and Ph.D. in Agriculture Education. He also earned a Ph.D. from the University of British Columbia in Plant Science. He is a Professional Agrologist- British Columbia Institute of Agrologists. Before joining KPU, Mullinix held the Endowed Joint Chair in Pomology and was an Associate Professor, Department of Horticulture and Landscape Architecture, Washington State University. Prior he was a fruit crops research specialist for the Universities of Missouri, Minnesota and Kentucky.
Mullinix has lived and worked on a diversified family farm in central Missouri, owned and operated (with his family for 15 years) a pear orchard on the eastern slopes of the Cascade Mountains, and for 14 years provided direct oversight for the planning, establishment and management of a 45 acre organically farmed apple, sweet cherry and peach teaching and demonstration orchard in north central Washington.
Kendall Ballantine
Owner, Central Park Farms
In 2015, after falling for a farm boy, 31-year-old Kendall Ballantine traded her power suits for gum boots, and Central Park Farms was born. Located in beautiful south Langley, they have a goal of helping their community make ethical and sustainable food choices. Specializing in non-GMO fed pasture raised chicken, pasture raised pork, grass fed beef, and farm fresh eggs from pasture raised hens, it’s all about making sure the animals are raised in a positive environment.
Believing in transparency over certifications, they open the farm doors and let consumers see exactly where their food comes from, how it’s raised, and who the farmers are behind it all. Prior to becoming a farmer, Kendall focused her education on Business & Marketing through BCIT. This lead to her becoming a successful blogger, guest co-host on 99.3 The Fox radio station, and allowed her to work with top brands through their social media campaigns.
Heather O’Hara
Executive Director, BC Association of Farmers’ Markets
Heather joined the BCAFM in 2016 and brings over 10 years of experience in non-profit, social enterprise and entrepreneurial leadership to her position as Executive Director. As a social entrepreneur and food lover, Heather believes deeply in farmers’ markets and small-scale farmers as a critical force in our regional food system and farmers’ markets as an important gateway for small business development in communities across BC. She has worked with a variety of business, non-profit and charitable organizations, and loves to bring strategic thinking and entrepreneurial resourcefulness to make creative ideas come to life. For 8 years, Heather served as executive director of Potluck Café Society, an award-winning social enterprise that creates jobs and provides healthy, fresh food for people living in Vancouver’s Downtown Eastside.
Heather continues to be active in social enterprise and social innovation development and has provided support to multiple social enterprises through the Vancity Community Foundation. Other recent projects include working with CityStudio as its executive producer, co-facilitating a next generation of change makers through SFU Change Lab and serving as tour manager and charity liaison for the Barney Bentall and Cariboo Express concert fundraising tour.
Heather holds an MBA, a BA in International Relations and Native Studies and a Bachelor of Environmental Design, all from the University of Manitoba. To deepen her knowledge of farming, Heather completed the KPU Tsawwassen Farm School program and is an emerging, organic farmer living on a horse farm in Ladner.
Mary Trentadue
City Councillor, City of New Westminster
Mary Trentadue is a small business owner, mother, wife, and an experienced City Councillor who is passionate about her community. Mary Trentadue has spent 15 years as a small business owner. She has volunteered countless hours to various organizations and is passionate about the community of New Westminster. Mary lives with her husband and son in the Moody Park area.
Mary is not new to City Council as she was first elected to a city council position in North Vancouver in 2008. This experience uniquely positions her to address some of the central issues facing New Westminster. She is an advocate for childcare, housing and local business. Mary also helped develop guidelines for new coach house policies, and served on the Heritage Advisory Committee in North Vancouver.
Mary is a Saint Barnabas Daycare board member and has been instrumental in retaining their professional and caring team. As her son transitions from daycare to kindergarten Mary has also joined the Lord Kelvin Elementary School PAC Executive.
Mary is the owner of a small business called 32 Solutions that provides virtual assistance to a range of independent and corporate businesses. Mary also owned a much-loved independent bookstore called 32 Books in North Vancouver. Mary was proud to win the North Shore Chamber of Commerce Innovation Award and to be nominated by the Canadian Booksellers Association for best bookstore in Canada.
Mary has also been nominated for the YWCA’s Women of Distinction Award for her entrepreneurial skills and her extensive volunteer work. Combining her experience with a cause she felt passionately about, Mary established a successful book club with survival sex workers in the Downtown Eastside that ran for six years. She also served on the Board of Directors for PACE for five years and was instrumental in their fundraising efforts.
Currently Mary serves on the following City Committees:
Chair, Arts Commission
Chair, Seniors Advisory Committee
Chair, Arts Strategy Task Force
Chair, Canada Day Celebration Committee
Member, Public Art Advisory Committee
Member, Public Engagement Task Force
Member, Massey Performing Arts Centre Task Force
Director, E-Comm Board
This event is to raise funds for the New West Farmers Market’s low cost produce stand which provides local produce to the community at a discounted cost, making wholesome produce accessible to those in need. We provide a selection of fresh-picked produce grown at a BC farm or community garden at very affordable prices alongside the typical food bank items. So far, the program has been very successful; many are thankful to have access to high-quality fruits and vegetables, and they appreciate their value. The act of choosing and purchasing produce has much more dignity than simply being handed a hamper.
“We’re very grateful for the partnership with the New West Farmers Market to offer and ultra-low cost produce market to our members. Together, we’re able to increase access to healthy, affordable, fresh produce for our members at the New West Food Hub as well as engagement opportunities around food.”
—Zsuzsi Fodor, Community Partnership Manager, Greater Vancouver Food Bank
Greater Vancouver Food Bank Partnership
The New West Farmers Market is proud to partner with the Greater Vancouver Food Bank to launch a Low-Cost Produce Stand. This program provides fresh BC produce to our community each week at the Food Bank.
The Greater Vancouver Food Bank provides access to healthy food through community hubs in New Westminster. Our community hub is located at Olivet Baptist Church and takes place each week, empowering clients to nourish themselves by providing access to healthy food, education, and training.
Each week, the New West Farmers Market provides local produce to the community at a discounted cost, making wholesome produce accessible to those in need. We provide a selection of fresh-picked produce grown at a BC farm or community garden at very affordable prices alongside the typical food bank items. So far, the program has been very successful; many are thankful to have access to high-quality fruits and vegetables, and they appreciate their value. The act of choosing and purchasing produce has much more dignity than simply being handed a hamper.
“We’re very grateful for the partnership with the New West Farmers Market to offer and ultra-low cost produce market to our members. Together, we’re able to increase access to healthy, affordable, fresh produce for our members at the New West Food Hub as well as engagement opportunities around food.”
—Zsuzsi Fodor, Community Partnership Manager, Greater Vancouver Food Bank
How can you help?
The New West Farmers Market is collecting produce from farmers and community gardens. Please consider growing an extra row for the Low-Cost Produce Stand! Any funds raised from the program will be allocated to purchasing more produce in future weeks.
It’s important that our community has access to healthy and sustainable food in a dignified manner, and the New West Farmers Market is proud to be able to play a part in providing support in this area.
For more information and to support our program, please contact jennifer@newwestfarmers.ca
