New West Farmers Market

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We’re gearing up for a busy summer season at the market! Each year, we team up with our vendors and offer low-cost workshops to the community. As we plan for the year ahead, we would love to hear your thoughts!

Past workshop topics have been wide-ranging, and include:

  • Blueberry Jam Making
  • Mason Jar Meal Prep
  • Cooking Inexpensive, In-Season Meals
  • Soap Making
  • Vegetable Gardening 101
  • Gluten Free & Vegan Baking
  • Fabulous Seafood Dishes
  • Botanical Bath Bombs
  • Natural Chocolate

So … over to you! What would you be interested in attending? We are open to all suggestions!

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Blueberry Jam Workshop

Join New West Farmers Market President Jen Arbo and heal yourself with tea, toast, and jam!

Where: Qayqayt Elementary School, New Westminster [map]

When: Tue, 11 April 2017, from 7:00 PM – 9:00 PM

What You’ll Learn

Working as a group, you will learn how to make blueberry jam. We will use the boiling water bath method to can delicious frozen berries from last year’s market. While the jam bubbles and processes, we’ll bake fresh bread, and reward ourselves with a feast of tea, toast, and jam at the end!

All participants will leave with a small jar of their hard work to show off at home.

Fine Print

No experience canning is necessary—we will walk through the process together. This workshop is suitable for ages 13+. Please wear clothes that are okay to get blueberry juice on them because sometimes spills happen! Both caffeinated and non-caffeinated teas will be available.

This jam recipe uses liquid pectin and a whole bunch of white sugar. If that’s not your ”jam” this isn’t the workshop for you, but please do contact us info@newwestfarmers.ca to let us know you’d be interested in a low-sugar, no pectin, fruit spread workshop in the future!

Register

Space is limited, so register soon!

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We could all do with a little more sunshine in our lives, right? Next up from the Mason Jar Meal Prep workshop with Chef Jen Hiltz is the Whole Food Sunshine Bowl. Our Market Manager tried and tested this salad-in-a-jar at home with her family and was told it was “unreal”!

Whole Food Sunshine Bowl

To create this recipe, simply add the ingredients in the order listed below to a mason jar. 

Salad Dressing

  • 1/4 cup Dijon mustard
  • 1/4 cup oil ((olive, flax, or grapeseed))
  • 1 1/2 tbsp liquid sweetner ((honey, agave, or maple syrup))
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp soy sauce ((tamari, braggs, shoyu))
  • 1 1/2 tbsp water
  • 2 pinches sea salt

Salad

  • grains (( I like brown basmati rice or quinoa. Cook in veggie broth, and a little extra oil for flavour/texture.))
  • beans ((I like chickpeas. Use canned or cook from dry with a bay leaf.))
  • greens ((sea salt massaged kale))
  • grated carrots or beets
  • chopped cucumber
  • chopped avocado
  • seeds ((pumpkin or sunflower))
  • green onions

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Thanks to all who took part in the Mason Jar Meal Prep workshop last week with Chef Jen Hiltz! Jen prepared a wonderful plant-based three-course menu for us to sample. From a green smoothie, to a lunch quinoa and chickpea-based salad, to a rich and cheesy vegan broccoli “cheddar” soup (recipe below).

She imparted us with her knowledge of nutrients, alkaline and base foods, how to soak our grains and nuts, how to make cashew cream, and which oils to use for proper salad dressing in order to refrigerate and use them through out the week.

Everything was fresh, simple, and enlightening. We were pleasantly surprised at how filling, delicious, and rich the recipes turned out. This broccoli “cheese” soup (which we made the very next day at home!) might surprise you… proof you really can get super-cheesy without the cheese!

Vegan Broccoli "Cheddar" Soup

  • 1 tbsp olive oil
  • 1 small onion ((diced))
  • 1/2 tsp salt ((plus a pinch))
  • 3 cloves garlic ((minced))
  • 4 cups broccoli, stalks and florets
  • 1/2 cup peeled and chopped carrots
  • 1/2 tsp ground turmeric
  • 3 cups veggie broth

Cashew Cream

  • 1 cup cashews
  • 2 cups veggie broth
  • 3 tbsp white miso
  • 2 tbsp nutritional yeast
  • 2 tbps lemon juice

  1. Sautee onion in oil with a pinch of salt for about 3 minutes. Add the garlic and sautee for around 30 seconds.

  2. Add broccoli, carrots, turmeric, remaining 1/2 tsp salt, and broth. Cover and bring to a boil.

  3. Once boiling, lower heat to a simmer and cook for 10 minutes until carrots are soft,

Cashew Cream

  1. Add cashews to blender, along with broth, miso, and nutritional yeast. Blend until smooth.

  2. Add the cashew cream to the soup and use an immersion blender to puree, so that only tiny bits of broccoli and carrots are visible. Keep the soup on low heat, partially covered for about 10 mins until thickened.

  3. Once thickened, add the lemon juice, taste for seasoning, adjust if necessary and serve.

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We are nearing the end of our winter markets on Belmont! This could only mean one thing, summer is not far away!

Join us on Saturday April 1st from 11am to 3pm on Belmont Street between 6th Street and 7th Street. Our location is nestled in the heart of Uptown New Westminster and is accessible by transit, car, bike and for those of you walking from nearby neighbourhoods.

Be sure to visit the vendors situated in our big marquee tent sponsored by the wonderful folks of the Uptown Business Association. You’ll find many of your favourite vendors under the tent as well as some new faces.

Driving to the market? FREE PARKING is available at Westminster Centre, directly across the street from Belmont Street. If you are taking transit the #106 bus stops at 5th avenue and 6th street.

Join us on Belmont Street for lunch! Enjoy a relaxing chai tea at the recently re-opened Uptown Parklet!

A list of our vendors for April 1st can be found below. Please check out Facebook Page or Twitter for any last minute cancellations or updates.

What’s happening at the Market?

Entertainment 

Farm Fresh Produce

  • Your Wildest Foods – foraged mushrooms, dried teas and fresh mushrooms
  • Nutrigreens – microgreens

Beef, Eggs, Poultry and Seafood

  • Rockweld Farm – BCSPCA-certified frozen chicken and chicken products including eggs, dog and cat food
  • Wheelhouse Seafoods – seafood pasta and crab cakes, frozen salmon and spot prawns
  • 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.
  • Local Beef & Eggs – eggs

Artisan Breads

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

Bakery

  • Sweet Thea Cakes – tarts, pies, cookies and cakes
  • Simply Scones – traditional English-style scones
  • Samaya Delights – turmeric muffins, baklava
  • Half Pint Pies – delicious little mason jar pies

Snacks

Eat On Site

  • Eli’s Serious Sausage – hot dogs galore!

Prepared Foods (Pantry Staples)

  • Jam Shack Preservery – savoury spreads and jams
  • Anne’s Gallery – preserves and jams
  • Lilise Applesauce -delicious gourmet applesauces
  • Old Country Pierogi –frozen pierogies (gluten free and vegan options available)
  • BobAli – tasty dips and hummus spreads
  • Tasty & Nourishing – soups and stews
  • Sidney’s Smokehouse – locally made jerky
  • Growing Fresh – granola and raw vegan foods
  • Chanthorn Orchids and Thai Sauces – thai sauces
  • Kiki’s Kitchen – vegan soups
  • Jam’n Music – award winning jams
  • Take a Fancy – bean to bar chocolate
  • Roasters Hot Sauce – flavoured hot sauces
  • The Salt Dispensary – craft flavoured salts
  • Simply Delish Soups & Salads – dried soup and salad packages

Jewelry & Artisan Crafts

  • New World Felting -beautifully made felted scarves & hats
  • Quality Oak Accents – handmade quality cutting boards
  • Bits & Keys – quirky jewelry and cross-stitch

Wine, Beer & Spirits

  • Dragon Mist Distillery – locally made vodka and gin

Special Thanks to our Music Stage Sponsor Roland Kaulfuss:

rolandkaulfuss logo

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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.