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Cinco-de-Tacos

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Written by RCFM contributor, Katie Bartel.

Here’s what NOT to do with spicy Mexican-style chutney:

Do NOT store it next to your preserved jams in the fridge.

Do NOT mistake it for cherry jam first thing in the morning.

Do NOT spread it over your morning toast.

Do NOT take that bite. Do NOT. Do NOT. Do NOT.

(Sorry about that dear husband).

A few weeks ago I picked up a jar of Muy Rico’s smoked Mexican chutney at the Royal City Farmers’ Market. It was between the chutney and the molé sauce, both samples of which happily tantalized my taste buds. But it was the chutney that intrigued me more. Molé, I knew what I could do with molé, but chutney, that one was a bit of an unknown.

Owner Nick Diaz, who immigrated from Mexico 14 years ago, started the business as a way of sharing his native culture with his new country. He wanted to provide authentic Mexican staples like salsa verdé, molé and chutneys with the freshest ingredients possible. Muy Rico’s products are “back to basics” featuring whole foods, fresh ingredients  – chipotle smoked peppers, red and green tomatillos, jalapeños, etc. – no preservatives.

“I want people to really taste a part of our culture,” Diaz said.

SalsaGuy2
Nick Diaz, owner of Muy Rico, sells an assortment of traditional Mexican condiments.

However, while the mystery of the Muy Rico chutney intrigued me, it may have been a little TOO much of an unknown.

This ingredient nearly stumped me. Every time I sought out a recipe online, the only thing that came up was recipes FOR chutney. I already had the chutney, but I needed a recipe to star it in. I didn’t want to use it just as a rub; that seemed too easy, almost like a cop out. And so, in a last ditch effort, I went to the Facebook:

Cooking friends, HELP!!!

Facebook didn’t let me down. Within minutes I had a selection of recipes to choose, but it was the one from my cousin suggesting fish tacos that screamed Pick me! Pick me! Pick me! Hmm, I thought, May 5 was coming up, Cinco de Mayo, how so totally appropriate!!!

The next challenge, finding a recipe that was somewhat healthy and one I liked. That, in its entirety I did not find, and so, becoming ever more brave in my cooking abilities (Ha!) I winged it – took elements from a few different recipes, omitted things, added things, didn’t rely on measuring cups/spoons, but rather judgement. My chef of a pops would be so proud!

Dear readers, oh my goodness, fish tacos is most definitely the recipe for Mexican-style chutney! And made all the more perfect with pico de gallo, balsamic red cabbage slaw, and blackened white cod.

I’ll admit I was a bit concerned blackening the cod, as I knew the chutney already had a spicy kick to it, and I worried the blackening would be overkill. It wasn’t. Yes, the chutney is on the hotter side of the scale, and opens up the pores quite nicely, but its underlying smoky tones melded perfectly with the cajun, cumin, and Mexican chilli powder rub.

Let me just say, oh my belly love!!! I am sure to be dreaming about this flavour until we meet again!

If I had my way, Cinco de Mayo fish tacos would be every day!

cinco-de-tacos

BLACKENED FISH TACOS:

(Makes 8 small soft-shelled tacos)

Pico de Gallo:

~ 1/4 red onion – chopped

~ 1/4 c. cilantro – chopped

~ 1/2 container of large grape tomatoes (2 ripe plum tomatoes work too) – chopped

Mix all ingredients in a small bowl and set aside

Red Cabbage Slaw:

~ 1.5c red cabbage – shredded

~ 1/2 c. cilantro

~ 2T balsamic vinegar

~ 1tsp raw honey

~ juice from 1 lime

Mix all ingredients in a medium bowl and set aside

Blackened Fish:

~ 2T olive oil

~ 1 pound white fish (I used cod)

~ 1T cajun seasoning

~ 2 tsp Mexican chilli powder

~ 1/4 tsp ground cumin

Season each side of the fish fillets and toss them on to the barbecue. Allow each side to blacken, about 3-5 minutes. Once the fish is cooked through, remove from heat and flake it up with a fork.

Other ingredients:

~ soft-shelled tacos

~ Muy Rico chutney

Assembly:

Fish –> cabbage –> pico de gallo –> chutney drizzled on top

Feeding Change: Changing the world one organic bite at a time

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macaroon

Written by RCFM Contributor Katie Bartel

The moment her teeth sinks into the soft fudge of the dark chocolate macaroon in her hand, nothing else in the world matters.

“It’s ecstasy,” says Mia Takhar. “It’s fudgy. It’s dark chocolate. It’s so delicious, so addictive – you can’t just have one.”

Good thing, it’s healthy.

Health is the premise behind Feeding Change, the Community Contribution Company Takhar joined last summer as pastry chef and farmers’ market vendor.

The Vancouver-based company produces 100 per cent organic, pure, nutrient-rich, dense food that’s been sourced from their origins – nothing processed. Its goal is to reconnect people with real food.

With the prevalence of obesity in North America, and the alarming growth around such diseases as type-2 diabetes, heart disease, cancers, and food allergies, a change in the way people think about their food is in order, says Takhar.

Feeding Change is a Community Contribution Company, a business model that links entrepreneurs with social change. That means, under provincial guidelines, the company has committed to giving 60 per cent of its profits to social causes.

Being food-based, it’s natural Feeding Change sought to feed children whose families have financial challenges in providing nutritious meals. Every school day, Feeding Change delivers a hearty source of breakfast goods to Lord Kelvin elementary in New Westminster – including organic fruit smoothies, a fruit salad bowl, and those aforementioned delectable macaroons.

From January to June last year, it served 7,620 children. Break that down, 8,001 macaroons; 8,763 smoothies; and 9,144 fruit salads were consumed.

“We are giving them a source of energy, vitamins, minerals, and antioxidants so their brains can function properly,” says Takhar, noting their macaroons have the equivalent of antioxidants found in two cups of blueberries. “The more [bad] food we put in our bodies, the more it affects our brains, organs, blood levels, the way we think.”

By starting with children, and by having a strong presence at farmers’ markets, Feeding Change intends to change the world one organic bite at a time.

“We’re here to lead by example,” says Takhar. “It comes down to people, education and priorities. It’s pretty amazing what you can do with whole food.”

Feeding Change will be at the Feb. 6 Royal City Farmers Market and, in addition to those macaroons, will be featuring such items as chickpea miso, coconut meat, spiced pumpkin seeds, chocolate ganache, coconut cream pie, and cheesecake by the slice.

For more information, visit the website www.feedingchange.me

Seeking More Hot Food Vendors

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RCFM is seeking more hot food vendors to add to our mix of vendors at our winter market. We are looking for reliable and friendly vendors who are Fraser Health Authority approved to vend outdoors at our remaining 5 winter markets. We’d like to see more unusual and small scale vendors rather than franchise hot dog carts, and would be pleased to have vegetarian offerings. If you are a vendor, or you know someone who is, please send contact information to us at marketmanager@newwestfarmers.ca Stall fees are reasonably priced and our lunchtime weekend winter market is well attended.

In the Business of Beef

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Outwest Ranches at RCFM 2010

Outwest Ranches is a beef ranch out in South Surrey. They not only sell frozen beef from locally raised cattle, they also have eggs and seasonal nuts such as walnuts and hazelnuts. Carol Sandhoff, the owner of Outwest Ranches has been breeding and raising cattle for 25 years after deciding she wanted to sell her own quality products directly to the customer. This is a true family business as Carol’s mother has been on the farm for 75 years and Carol has been on the farm her entire life.

The cattle raised on Outwest Ranches are purebred Herefords (a type of cattle mainly bred for meat) and some crossbreeds. Carol’s daughter is involved in the Junior Hereford Association which shows the passion this family has towards raising quality cattle. “Raising beef the natural way, no growth hormones or antibiotics, free range eggs and fresh veggies, we all need to eat naturally grown products to ensure a better quality of life,” says Carol.

Carol is a regular at Royal City Farmers Market and will be at our winter market this year. She says “The market is a nice place to socialize with the customers and enjoy their stories of growing up on a farm.”

You can purchase meat from Outwest Ranches at every Thursday market until October as well as at the once-monthly Winter market this year, held on the second Saturday of the month at Holy Trinity Cathedral. She had many different cuts like ground roast as well as soup bones – perfect for making all your favourites.

Beautiful Blooms Hidden in a Secret Garden

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I seem to always be drawn to Anne Kent’s stall at the market when I have my camera with me. Her beautiful cut flowers are definite eye candy that tempt you to take a look. I had recently written a post about Delightful Dahlias which are Anne’s specialty. I was pleased to see the beautiful flower tucked into her arrangements and proceeded to snap a few photos of these brightly coloured displays.

A lovely pink Dahlia tucked in a rainbow of colours.

During my last visit to the market I asked Anne what she enjoys most about being at Royal City Farmers Market and she cheerily replied “the atmosphere is great as well as the other vendors.” Anne has been selling her blooms at the market since the tail end of last season and every market this season. Her Secret Garden business is run out in Bradner (near Glen Valley Organic Farm) and is 7 acres filled with assortments of florals such as perennials and of course, Dahlias. Her cheery attitude makes her a delight to speak with should you have an questions about her flowers. I even came home with an arrangement of Dahlias which now sit on my office desk as a cheery reminder of the beauty nature has to offer.

Anne Kent is at every market from 3-7pm until October 7th. Feel free to ask any questions about her flowers as she is very passionate about them and make sure to buy a couple stems because they really do add a bit of cheer to any area of your home.

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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.