New West Farmers Market

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Aaron & Noella from Ossome Acres

This Saturday is Members Appreciation Day! Join us on Belmont Street in Uptown New Westminster to shop directly from local farmers and small businesses.

Here’s a taste of what Membership deals we’ll have for members:

  • Real Meals – 10% off of purchases over $20
  • Ildiko Jewelry – $5 off any two pair of earrings
  • Jam Shack Preservery – $1 off large jars & .50 off small jars

You’ll have to come by the market to see the rest of the deals! Don’t have a membership? No problem. For $10 you can sign up at our Info Tent.

The Roland Kaulfuss Music Stage will be featuring Ron Ulrich. Ron is a popular musician at our summer market and plays covers of pop, rock and folk classics.

Make sure to stop by and say hello to our community guests The Music Box and Heritage Wellness Centre. The Music Box will have an activity for the kids and Heritage Wellness Centre will be there to chat about their Mind Fit program and your overall wellness.

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. Coming from the Quay? Take River Market’s brand new FREE DUC shuttle from the Quay straight to our location.

Join us on Belmont Street for lunch! We have a tented seating area directly across from the food trucks.  This week’s eat on site vendors are:

  • Nellie’s Vietnamese Cuisine – Vietnamese comfort food on the go
  • Country Village Market –  pakoras made fresh at the market
  • Gypsy Trunk – vegan and gluten free burritos and quesadillas, vegan sausages too

A list of our vendors for January 16th can be found below. Please check out Facebook Page or Twitter for any last minute cancellations or updates.

Produce

  • Bose & Sons Family Farm – Carrots, Kale (red and green), Zucchini.
  • Greendale Herb & Vine – Greens, frozen tomatoes (beefsteak, heirloom) Honey, Nuts (hazelnuts), Muesli, Infused Vinegars, Goat’s and Cow’s Cheese, Popcorn Kernels, Herbal Teas, Dried Lavender.
  • Ossome Acres – Winter squash, Kale, kalettes, Brussel sprouts, Micro greens, Spinach, Herbs, Hand milled soap, Walnuts
  • Snowy Mountain Acres – Apples, pears, dried fruits
  • Country Village Market – Frozen berries, greens, pakoras
  • Nutrigreens – microgreens packed full of nutrients

Meat and Fish

  • Rockweld Farm — BC frozen chicken and chicken products including eggs, dog and cat food
  • Local Beef & Eggs
  • 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, crab cakes and frozen fish

Eat and Drink On Site 

  • Nellie’s Vietnamese Cuisine – Vietnamese comfort food on the go
  • Country Village Market –  pakoras made fresh at the market
  • Gypsy Trunk – vegan and gluten free burritos and quesadillas, vegan sausages too
  • Mollies Minis – freshly made mini donuts
  • Gary’s Kettlecorn – kettlecorn

Bread and Baking

  • A Bread Affair — artisan breads
  • Blackberry Hill — squares, cinnamon buns, strudel, and old-fashioned yummies like crisp rice squares
  • Delish Gluten Free — gluten-free bread, scones, muffins, brownies and cookies
  • Sweet Thea Cake Company — tarts, pies, cookies and cakes
  • Simply Scones – hand made scones that will transport you back to England

Delectable Treats and Prepared Yummies

  • Jam Shack Preservery – Jams jellies marmalades, chutney
  • BobAli – tasty dips and hummus spreads
  • Bubble Bombs Specialty Foods – juice bombs to accompany drinks
  • Old Country Perogi – frozen perogies with gluten free & vegan options
  • The Raw Guy – kale chips, macaroons, crackers and raw treats
  • Simply Delish Soup & Salad – dry soup and salad mixes to make at home
  • Lilise Applesauce – organic home made applesauce from local fruit
  • Muy Rico – salsas, tortilla chips, mole sauces and mayonnaise
  • James Lewis Foods – tasty granola bars packed with goodness
  • Real Meals – prepared frozen foods for healthy meals at home
  • The Salt Dispensary – salted caramels, smoked salts and pepper mixes
  • Chanthorn Orchids & Thai Sauces – yummy thai sauces

Bath & Body Care

  • Olive & Bloom – soaps and body lotions

Jewelry 

  • Ildiko Jewelry – handforged sterling silver jewelry
  • Lighten Up Jewels – hand crafted jewelry made by Holly

Liquor

  • Dragon Mist Distillery – locally made vodka and gin

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Celebrate Earth Day this month by making your kitchen its most sustainable! Animal products are one of the areas you can easily make a big impact. I’ll admit it, chicken breast is pretty tasty, but by buying a whole chicken not only are you able to take advantage of every part of the bird, you can also be sure you’re making the most economical choice for your grocery budget.

This recipe has quickly become a new favourite of mine. With a little planning (and not a lot of prep) a roast chicken dinner can be achieved even on a weeknight!

  • 1 large cooking onion (roughly sliced)
  • 1 whole chicken (giblets removed)
  • 6 leaves fresh sage
  • 2 sprigs rosemary (stems removed)
  • 2 sprigs fresh thyme (stems removed)
  • 1 clove garlic (minced)
  • 1 tsp black pepper
  • 1 tsp salt

  1. Cover the bottom of your crock pot with the chopped onion.

  2. Rub chicken with garlic, salt and pepper and place on top of onions. Place herbs on top of the chicken and cook on high for 4-6 hours until juices run clear.

  3.  Place chicken in a roasting pan and let the skin brown under you broiler for 5-10 minutes. Check on the bird frequently, the skin goes from golden to black very quickly.

  4. While the the chicken is browning pour the onion and juices from the crockpot into a sauce pan and set on medium.

  5. Use an immersion blender to blend onions until smooth. Season to taste with salt and pepper. Voila thick (gluten-free) gravy in a snap!

Serve with lots of roasted veggies or a simple green salad. Stretch this bird a little further and make a flavourful stock from the leftover bones, get my favourite recipe here.

By

Show your body some love this Valentine’s day by adding a few beets to your market bag. As a storage crop this is one of the few veggies we are lucky enough to find a market stalls all year long. Here’s the shortlist of reasons why nothing beats the humble beet, especially in your morning smoothie;

They add a bright pop of colour to any recipe and where there’s colour you’re sure to find lots of antioxidants. Betalains the phytonutrient unique to beets has incredible antioxidant and anti-inflammatory properties.

Show your liver some love with beets! A side from bitter greens, beets are one of the best vegetables for liver detox – helping to flush out toxins and process hormones more efficiently.

Adding a serving of veggies to your morning meal is a great way to boost your fibre intake for the day and keep your cholesterol levels in check.

They are incredibly versatile! Beets are delicious grated raw into salads, oven-roasted, pureed into soups. They can even help to add a touch of sweetness along with their amazing colour to baking.

  • 1/2 medium beet* ((washed and cleaned))
  • 2 medjool dates
  • raw cacao powder
  • 3/4 cup frozen strawberries
  • 3/4 cup almond milk
  • 1/2 tsp pure vanilla extract
  • 2 tbsp hemp seeds

  1. Combine all ingredients in a blender starting with the beets, strawberries and dates

  2. Blend all ingredients until smooth.

  3. Slurp up while it’s still cold!

*For this recipe I like to keep my beets washed, peeled, chopped and ready to go in the freezer

By

This salad is the perfect compliment to any New Year’s resolution whether it’s to eat more veggies, be more organized with your meal prep or trim your waistline. Unlike other salads filled with fragile greens, a base of carrots means it can be dressed ahead. Plus, the addition of lentils and walnuts give this salad a healthful hit of fibre, protein and omega-3 fats, so it’s sure to keep you satisfied. Go ahead, make a big batch and enjoy it for lunch or as a side for dinner all week long.

Quick Tip: Skip the canned lentils to save money and avoid BPAs from can linings. Make lentils in a big batch and freeze to easily add them to all your recipes. Freeze the cooked and cooled lentils on a cookie sheet before transferring to a freezer bag, so they don’t freeze in an unmanageable clump.

Ingredients

  • 2 large carrots ((grated))
  • 1 cup lentils ((cooked or sprouted))
  • 1/2 cup walnuts ((toasted))
  • 1/2 cup raisins
  • 2 green onions ((chopped))
  • 1/4 cup cilantro ((chopped))
  • 1/2 tsp cumin

Dressing

  • 2 tbsp extra virgin olive oil
  • juice of a lemon
  • 1 tsp maple syrup
  • 1/2 tsp salt
  • 1 clove garlic

  1. Crush garlic with the heel of your knife. Combine all of the dressing ingredients in a jar or bottle and shake vigorously. Set aside to let the flavour of the garlic infuse.

  2. In a large bowl combine the carrots, lentils, walnuts, raisins, onion, cilantro and cumin and toss until well combined. Drizzle your desired amount of dressing ensuring to strain out the garlic. 

  3. Serve

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By Elizabeth Whalley, RHN

Last week I could not believe my eyes when when I found a pantry staple I had written off as a “must buy imported” at the Red Barn Plants & Produce stall. Ken was offering up a Maple Ridge grown variety of my favourite rhizome… Ginger!

Ginger packs quite the nutritional punch for such a humble root. Not only does it boost powerful immune boosting properties, but it calms tummy troubles like nausea even that associated with motion or morning sickness. This rhizome also works as a potent anti-inflammatory and has been studied for its effectiveness in relieving the pain associated with arthritis to boot.

The pungent market root is so fresh that even the skin can be grated right into this recipe. Plus is its spicy flavour is the perfect compliment to October’s staple squash varietal: pumpkin. Ken from Red Barn suggests saving the shots in your freezer to add an extra zing to your next cup of tea. The fresher the ginger the more potent its effects, so be sure to stock up at the last market of the season because you can’t get any fresher!

Spiced Pumpkin Pancakes

INGREDIENTS:

  • 2 eggs, beaten
  • 1 cup fresh pumpkin puree*
  • 1 tbsp maple syrup
  • 2 tbsp molasses
  • 1 inch fresh ginger, grated (approximately 1 tbsp)
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp sea or rock salt
  • 1 tsp aluminum free baking powder
  • 1 1/2 cups spelt flour
  • water, milk or nut milk
  • butter


METHOD:

In a medium bowl, combine eggs, pumpkin, maple syrup, molasses, spices, baking powder and salt and whisk until pumpkin has reached a smooth consistency.

 Add in spelt flour a
1/2 cup at a time, thinning with enough water to reach a consistency that will easily form pancake rounds in your frying pan (approximately 1 cup).

Heat 1/2 tbsp of butter in a frying pan over medium heat. Spoon 1/4 cup portions of the batter into the hot pan. A spatula may come in handy for smoothing out the batter as it can be quite thick. Flip once the sheen from the batter has disappeared and the underside is gold brown and cook for another few minutes. Continue until all batter is cooked adding more butter if necessary.

Top off with butter, maple syrup and toasted pumpkin seeds and enjoy!

*For simple instructions on making puree from your market pumpkin check out Smitten Kitchen’s how to here.

QUICK TIP:

Double the batter when making your Sunday breakfast and store the extras in the freezer for convenient home-made toaster pancakes all week long!

 

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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.