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Farmers Market Challenge: Best Laid Plans

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Pierogies, pierogies, where for art thou my pierogies?

This week we had a definite plan. This week we wanted pierogies. But, this week the pierogies didn’t want us. After weeks and weeks of walking by the Old Country Pierogy table, hemming and hawing about whether to buy or not, we definitively decided to dive in to Pierogyville this week.

But this week, they weren’t there!!!

Sad face: no pierogies this week
Sad face: no pierogies this week

We did NOT have a plan B. Dear market goers, take it from me, always have a plan b. Because if you don’t, your will of health may falter to your husband’s bedazzled Rocky Point Ice Cream eyes.

Happy face: Rocky Point Ice Cream handcrafted “with love.”
Happy face: Rocky Point Ice Cream handcrafted “with love.”

Then again, it was 31 degrees out. It was Rocky Point ice cream. It was a market vendor. It was nearly perfect with our remaining budget. Surely the clouds were aligning. And really, how could I possibly say no to blackberry sage ice cream?

Couldn’t do it.

This week’s loot:

Zaklan Heritage Farm:

• 1 head red-leaf lettuce: $3
• Mustard greens: 2 for $5
• radishes: $2.50
• purslane: $2
• leaks: $1.20
• 4 roma tomatoes: $2
• basil: $0.80

Outwest Ranch:

• 6 pears: $4

Rai Produce:

• 5 gala apples: $5

Fresh Quality Produce:

• 4 husked corn: $2
• 1 zucchini: $1

Ossome Acres:

• Rainbow chard: $3

Ripple Creek Organics:

• 1 cucumber: $1.25

Rocky Point Ice Cream:

• 1 pint blackberry sage ice cream: $8

Total spent was $40.75. Before the ice cream we had $7.25 remaining. With last week being under budget by 75 cents, we are now back to even. Like I said, the clouds were totally aligning.

FMapples
Apple season is here my friends and the galas keep calling my name!

With pierogies off the menu, we needed to adjust our meal plan somewhat to incorporate a proper good market meal. We opted for one of our recently discovered go-to market meals of Shrimp and Chard stir fry, which used up the rainbow chard, roma tomatoes, and onion from two weeks ago.

We also picked up leeks, which neither my husband or I have ever cooked with. As soon as I saw them, I remembered the leek-filled quiche my cousin made for us when we were visiting her in Belgium, and thought, maybe I could do the same.

I separated the stem from the dark green leaves at the top (which I froze for a later soup date) and cut them lengthwise, then chopped just as you would an onion. Exactly like an onion, tears and all.

The leeks gave me leaky, or should I say, leaky eyes!
The leeks gave me leaky, or should I say, leaky eyes!
Art of leek… kind of looks like a pineapple.
Art of leek… kind of looks like a pineapple.

I sautéed the chopped leaks and then threw them into a cheesy, tomato and basil filled quiche.

For the quiche I used my base Cook’s Country recipe (link: https://princessofpavement.com/cooking-challenge-2/impossible-ham-and-cheese-pie/), but altered it slightly due to missing ingredients and ingredient mishaps. I used spelt flour instead of all-purpose flour, and omitted the ham due to it going bad, and instead added a half cup of basil and several slices of tomatoes, along with the entire leek stalk.

Quiche: Market ingredients: leeks and basil
Quiche: Market ingredients: leeks and basil

Pretty sure it was the best quiche I’ve made to date!

What new market-fresh ingredient did you discover this week?

September 1st Market Day

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back-to-school

It’s that time of year when kids, teenagers and adults are heading back to school!  Need some great snacks to pack in those lunches? We’ve got your covered. Stock up on these delicious snack ideas from our fantastic vendors:

  • Parents like to tuck a Simply Scone or two into their children’s lunch.  So easy and so good!
  • Visit with James Lewis to get healthy granola bars to keep tummies full til dinnertime.
  • Apples are good for teachers as well as kids. Harvest Direct can assist you with all your apple needs.
  • Looking for gluten free or nut free treats? Both Delish Gluten Free and Marie’s Guilt Free Baking can help you out.
  • Wine from Pacific Breeze Winery to celebrate the return of the school year 😉
  • Stock up on farm fresh goodness from all your local farmers!

What’s happening at the market this week?

Entertainment

Aunt Leah’s

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Yoga

For the Kids

  • Have fun in our Mini Farmers Market play area (free)
  • Fun crafty craft with our volunteers (free)

For information on where our market is located, how to find parking and transit directions visit our Summer FAQ page.

Download the Ultimate Farmers Market Shopping List to help with your meal planning and purchases for the week.

Farm Fresh Produce

  • Ripple Creek Organics – chard, kale, beets, nugget potatoes, zucchini, brocoli, green onions, green beans, fresh garlic, cabbage, cucumber, cauliflower, cherry tomatoes, onions, eggplants, carrots (Certified Organic)
  • Ossome Acres – pea shoots, eggs, raw walnuts, parsley, kale, swiss chard, rainbow chard, purple cabbage, broccoli, scallopini, scallions, sunflower shoots, wheat grass, kohlrabi, potatoes, cucumber, artichoke, plum, bartlett pears, zucchini, celery, beets, castile soap (Certified Organic)
  • Bose & Sons Family Farm – lettuce greens, carrots, potatoes, green peppers, tomatoes, zucchini, turnips, corn
  • Harvest Direct Farms – Peaches, plums, nectarines, apples, pears
  • Fresh Quality Produce Ltd – strawberries, blueberries, blackberries zucchinis, nugget potatoes, green beans, wax beans, corn
  • Zaklan Heritage Farms – Head lettuce, mini gem head lettuce, radishes (all sorts), salad mix, mustard greens, arugula, swiss chard, kale, baby cucumbers, zucchini, carrots, beans, leeks, potatoes, peppers (hot/sweet), eggplant, roma tomatoes, cherry tomatoes, beets, onions, garlic, flowers, plums.
  • Country Village Market – blueberries, strawberries, corn
  • Rancho Los Andes – tomatoes
  • Nutrigreens – microgreens, potatoes, zucchini, cucumber
  • RCFM Merchandise Stall – Dried morel and porcini mushrooms

Cut Flowers

  • Rancho Los Andes – expertly made bouquets for you to enjoy

Cheese & Dairy

  • Golden Ears Cheesecrafters – Cheddar-Aged Medium, Brie, Jersey Blue, Cultured Butter, Havarti-Aged (Flavoured), Gouda-Aged Medium (Flavoured), Feta (Plain, Cranberry, Garlic Scape), Curds, Neufchatel (Plain, Herb & Garlic), Quark (Plain, Cranberry), Emmental, Velvet Blue

Beef, Eggs, Poultry and Seafood

  • Rockweld Farm – BC SPCA Certified frozen chicken and chicken products including eggs, dog and cat food
  • 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 and crab cakes, frozen salmon and spot prawns
  • Local Beef & Eggs – wild blackberries, purslane, onions, chives, rhubarb, eggs, kale

Artisan Breads

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

Gluten Free Breads & Baking

  • Delish Gluten Free – bread, scones, muffins, brownies and cookies
  • Marie’s Guilt Free Baking – bread, cookies, pizza dough and snacks

Bakery

  • Sweet Thea Cakes – tarts, pies, cookies and cakes
  • Feeding Change – decadent raw treats
  • Solodko Bakery – Ukrainian bakery with sweet buns
  • Simply Scones – traditional English style scones
  • Sable Shortbread – tasty yummy specialty shortbread

Coffee & Snacks

  • Handworks Coffee Studio – pour over iced coffee
  • Gary’s Kettlecorn – kettle corn (traditional and caramel)

Food Trucks & Eat On Site

  • Disco Cheetah – Korean fusion tacos and burritos
  • Wheelhouse Seafoods – salmon burgers

Prepared Food (Dry Goods & Seasonings)

  • The Salt Dispensary – salted caramels, smoked salts and pepper mixes
  • James Lewis Foods – granola bars packed full of good stuff

Prepared Foods (Pantry Staples)

  • BobAli – your favourite dips and spreads
  • Jam Shack Preservery – savoury spreads and jams
  • KICS Lemonade Syrup – syrups and salad dressings
  • Aji Gourmet – salsas and delicious condiments
  • Old Country Perogi – frozen perogies (gluten free and vegan options available)
  • Muy Rico – salsas, mayonaise, mole sauces, tortilla chips and corn tortillas

Health, Beauty & Services

  • Scentimental Creations – soaps and personal care products
  • Purely Clean – an all natural way to clean your home

Jewelry & Artisan Crafts

  • Quality Oak Accents – hand crafted cutting boards by Louie
  • Bits & Keys – funky jewelry and fun crosstiches
  • Lighten Up Jewels – timeless pieces made by Holly

Wine, Beer & Spirits

  • Pacific Breeze Winery – wine made here in New West!

Special Thanks to our Music Stage Sponsor Roland Kaulfuss:

rolandkaulfuss logo

Farmers Market Challenge: It’s All About the List

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Seven weeks into the Farmer’s Market Challenge, we’d fallen into an easy and familiar routine; call up the list of vendors on the market’s website on Wednesday evening and craft a meal and shopping plan for the coming week.

It was time to shake things up a bit.

Katie had a meeting with one of her instructors at Douglas College and late Thursday afternoon was the best available time. But that’s Market Time! she exclaimed.

Not to worry, I replied. I’ll do it.

After all, I do the cooking, and the bulk of the grocery shopping.

Usually that means checking the fridge and pantry to get an idea of what’s running low, scanning the supermarket flyers for the week’s specials, then making a list. Meal planning is done on the fly, based on those specials, cravings, whims.

It’s not the best way to do things. It’s inefficient; sometimes we buy too much, or items we bought get left uneaten as those cravings subside.

The times we did take the time to formulate a plan meant fewer trips to the grocery store, less overripe fruit and vegetables in the crispers, more space in the freezer.

The Farmer’s Market Challenge brought discipline back to our food consumption, reduced my supermarket stress. It brought a little adventure as we explored new produce options. And we’ve been eating healthier, more flavourful meals.

So flying solo at Thursday’s market wasn’t intimidating at all.

Since taking on the Challenge we’ve devised some method to our madness. Each week’s list has a column for “Must Haves” and another for “Maybes” according to their availability and room in our $40 budget. We also set out to construct at least one “Market Meal,” with the bulk of its components from the market.

It’s efficient, predictable, with room for spontaneity.

mario

Since our first bite of albacore tuna loin from Wild West Coast Seafood, we knew wanted it again; so that was going to be our most expensive acquisition and the centrepiece for one of our TWO planned market meals.

The other would be a grilled pizza topped with fresh arugula, plum tomatoes, basil and roasted garlic.

cutting pizza

From there, we needed to replenish our salad spinner with greens and the vegetable crisper with onions and cucumbers. Anything left over would be up to my discretion.

With a couple of tokens still knocking together in my pocket, I eyed the microgreens, but settled for a bunch of purslane. Since discovering the tender succulent we’ve grown to appreciate the flavourful crunch its deep green stalks bring to salads and sandwiches. And it’s half the price of the microgreens.

That left just enough for a single artichoke, a new arrival to the season and a new challenge for my grill skills.

This week’s haul:

From Wild West Coast Seafoods:

  • Tuna loin $15

From Zaklan Heritage Farms:

  • Garlic $2
  • Mustard greens, purslane $5
  • Arugula $4
  • 4 plum tomatoes $1.70
  • Basil $1

From Bose & Sons Family Farm:

  • Red lettuce $2

From Ossome Acres:

  • Kale $3
  • Artichoke $2

From Ripple Creek:

  • 2 cucumbers $2.50
  • 3 spanish onions $3

Something we learned this week: The Spanish onions’ long green crunchy stalks that filled three plastic containers when we first bought them have been cut short. Not as a way for the farmers to get us to buy their onions more frequently; the summer’s heat just starts drying them up and making them tough.

 

August 18th Market Day

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market-tomatoes

It’s going to be a hot one this week so make the right (and cool) choice of popping down to the farmers markets this Thursday. Have dinner with one of our Eat on Site vendors to save yourself from getting over heated in the kitchen and then treat yourself to ice cream from Take a Fancy Chocolates!

There are plenty of cool places to sit and enjoy the market within our gorgeous park, bring a blanket and enjoy the shade. If you are feeling up for it give yoga a try with our free class from Diane Haynes Yoga at 5:15pm.

What’s happening at the market this week?

Entertainment

Yoga

For the Kids

  • Have fun in our Mini Farmers Market play area (free)
  • Chill out in our Baby/Parent “lounge” on the grass (free)
  • Fun crafty craft with Music Box (free)

For our Furry Friends

  • Me & Monty will be at the market selling pet wellness products as well as showing off their doggy kissing booth!

For information on where our market is located, how to find parking and transit directions visit our Summer FAQ page.

Download the Ultimate Farmers Market Shopping List to help with your meal planning and purchases for the week.

Farm Fresh Produce

  • Greendale Herb and Vine – herbs, mini cucumbers, eggplants, greens, sweet red peppers, garlic, apples, heirloom tomatoes
  • Ripple Creek Organics – chard, kale, beets, nugget potatoes, zucchini, brocoli, green onions, green beans, fresh garlic, cabbage, cucumber, cauliflower, cherry tomatoes (Certified Organic)
  • Ossome Acres –  artichokes, pea shoots, oak leaf lettuce, eggs, raw walnuts, parsley, green onions, kale, swiss chard, mustard greens, rainbow chard, purple cabbage, broccoli, scallopini, scallions, sunflower shoots, wheat grass, transparent apples, kohlrabi, potatoes, cucumber, castile soap (Certified Organic)
  • Bose & Sons Family Farm – lettuce greens, carrots, potatoes, broccoli, cauliflower, radish, kale
  • Harvest Direct Farms – Cherries, apricots, peaches, plum, apricots, apples
  • Fresh Quality Produce Ltd – strawberries, blueberries, blackberries zucchinis, nugget potatoes, green beans, wax beans
  • Zaklan Heritage Farms – Cherries, pac choi, Leaf lettuce, head lettuce, mini gem head lettuce, baby beets, hakurei, radishes (all sorts), salad mix, mustard greens, arugula, swiss chard, kale, baby kale, spinach, mint, sage, oregano, thyme, brocoli, napa cabbage, green onions, baby cucumbers, zucchini, fava beans, snap peas, carrots
  • Country Village Market – blueberries, strawberries
  • Rancho Los Andes – tomatoes
  • Nutrigreens – microgreens, potatoes, zucchini
  • RCFM Merchandise Stall – Dried morel and porcini mushrooms

Cut Flowers

  • Rancho Los Andes – expertly made bouquets for you to enjoy

Cheese & Dairy

  • Golden Ears Cheesecrafters – Cheddar-Aged Medium, Brie, Jersey Blue, Cultured Butter, Havarti-Aged (Flavoured), Gouda-Aged Medium (Flavoured), Feta (Plain, Cranberry, Garlic Scape), Curds, Neufchatel (Plain, Herb & Garlic), Quark (Plain, Cranberry), Emmental, Velvet Blue
  • The Local Churn – hand churned gourmet butter
  • Greendale Herb & Vine – goats cheese

Beef, Eggs, Poultry and Seafood

  • Rockweld Farm – BC SPCA Certified frozen chicken and chicken products including eggs, dog and cat food
  • Wheelhouse Seafoods – seafood pasta and crab cakes, frozen salmon and spot prawns
  • Local Beef & Eggs – wild blackberries, purslane, onions, chives, rhubarb, eggs, kale

Artisan Breads

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

Gluten Free Breads & Baking

  • Delish Gluten Free – bread, scones, muffins, brownies and cookies
  • Marie’s Guilt Free Baking – bread, cookies, pizza dough and snacks

Bakery

  • Sweet Thea Cakes – tarts, pies, cookies and cakes
  • Feeding Change – decadent raw treats
  • Simply Scones – traditional English style scones
  • Sable Shortbread – tasty yummy specialty shortbread
  • Take a Fancy Chocolates – delicious hand made chocolates and ice cream

Coffee & Snacks

  • Handworks Coffee Studio – pour over iced coffee
  • Gary’s Kettlecorn – kettle corn (traditional and caramel)

Food Trucks & Eat On Site

  • Cheeses Crust – gourmet grilled cheeses and raspberry lemonade
  • Community Pizzeria – pizzas made in a wood fired oven
  • Country Village Market – delicious pakoras
  • Wheelhouse Seafoods – salmon burgers

Prepared Food (Dry Goods & Seasonings)

Prepared Foods (Pantry Staples)

  • BobAli – your favourite dips and spreads
  • Jam Shack Preservery – savoury spreads and jams
  • KICS Lemonade Syrup – syrups and salad dressings
  • Honeybee Zen Apiaries – honey made from New West hives
  • Aji Gourmet – salsas and delicious condiments
  • Old Country Perogi – frozen perogies (gluten free and vegan options available)
  • Sidney Smoke House – jerky made on Vancouver Island
  • Muy Rico – salsas, mayonaise, mole sauces, tortilla chips and corn tortillas

Health, Beauty & Services

  • Purely Clean – an all natural way to clean your home
  • Tanner’s Massage – chair massage for $1 a minute

Jewelry & Artisan Crafts

  • Quality Oak Accents – hand crafted cutting boards by Louie
  • Ildiko Jewelry – handforged sterling silver jewelry
  • Faye – The Art of Melissa Mary Duncan, prints, paintings and more

Wine, Beer & Spirits

  • Pacific Breeze Winery – wine made here in New West!
  • Dragon Mist Distillery – locally made vodka and gin

Special Thanks to our Music Stage Sponsor Roland Kaulfuss:

rolandkaulfuss logo

Farmers Market Challenge: The Greens are Greener at the Market

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Let’s talk about salads.

I eat a LOT of salads. And not because it’s the trendy thing to do, or because it’s the healthy thing to do, I genuinely like the taste of greens and raw veggies. I eat salads for lunch, I eat salads for dinner, and sometimes I even have salads for breakfast.

This isn’t new. I’ve been loving on salads for years. But what is new is the level of super tasty greatness that market greens have added.

Seriously, the salads I’m creating these days are so crazy rich with flavour, I’ve stopped adding dressing. Salads before the market always had balsamic vinegar or oil and vinegar. Market salads get a squirt of fresh lemon, or parmesan shavings, or nothing at all.

They are that good.

What’s the difference?

Before the market, my greens were either solely spinach, or a mixed container variety. I have no idea when they were picked, how they were picked, where they were picked. I have no idea how long they were in transport, how long they were in a cooler or freezer, or how long they were on the floor before I grabbed them.

At the market, my greens have either been picked that morning, or at the latest, the day prior. It is the ultimate freshness.

On top of that, I’m getting varieties I’ve never had before. I’m mixing my straight up lettuce greens, with kale, and spicy mustard greens, and red spiky lettuces, and microgreens, and purslane, and rainbow chard. On average, I’ve got four or five different greens in my salads at once – plus all the fresh veggies and herbs, and pretty much anything else I can find in my fridge too!

It’s like a Whole Foods salad at a fraction of the cost!

Market salads: so rich in flavour, they don’t need dressing!
Market salads: so rich in flavour, they don’t need dressing!

This week’s loot:
• 1 bag of ruby streaks mustard greens: $3 (Zaklan Heritage Farms)
• 1 head of green leaf lettuce: $1 (Bose & Sons Family Farm)
• 1 green pepper: $1 (Fresh Quality Produce Ltd.)
• 1 bunch rainbow chard: $3 (Ossome Acres)
• 2 cucumbers: $2.50 (Yarrow Ecovillage)
• 6 eggs: $3.25 (Rockweld Farm)
• 1 block of smoked cheddar cheese: $8 (Golden Ears Cheesecrafters)
• 1 bottle of 2014 pinot gris: $20 (Blind Tiger Vineyards)

In total we spent $41.75, but had $1 leftover from the previous week, leaving us over budget by 75 cents.

This week’s market meal was centred on the celebration of me completing a chemistry course I had dreaded/avoided for 1.5 years. It was a hard slog this summer, and pass or fail, I deserved a reward. As such, the brunt of our expenditure went to the bottle of pinot gris from Blind Tiger Vineyards, an organic-certified vintner located in the Okanagan.

To compliment the wine, my husband cooked up a peasant-style French meal of simple omelettes with basil, green onion stems, and sharp cheddar, and a side of boiled nugget potatoes drizzled in browned butter.

Market Meal: a French-inspired peasant’s meal of omelettes and boiled potatoes.
Market Meal: a French-inspired peasant’s meal of omelettes and boiled potatoes.

The only thing missing from the meal was we should have been eating it on a terrace overlooking the Mediterranean in the south of France.

Ahhh, dreams…

The great thing about eggs, they’re a surefire win with the toddler age.
The great thing about eggs, they’re a surefire win with the toddler age.

The week in meals:

• 3 breakfast smoothies – with rainbow chard
• 1 breakfast portobello and egg “sandwich” – with ruby streaks, purslane, smoked cheddar
• 1 breakfast frittata – with rainbow chard, Italian onion, smoked cheddar
• 4 full-plate lunch salads – with green lettuce, rainbow chard, kale (from last week), pizzo mustard greens (from last week), purslane (from last week), cilantro (from last week), ruby streaks, cucumber, onion stems (from last week), and Italian onions (from last week).
• 1 full-plate dinner salad
• 6 half-plate dinner salads
• 2 1/4-plate dinner salads
• 2 servings grilled green pepper
• 2.5 servings shrimp quinoa – with rainbow chard stems and leaves
• 3 servings omelette – with 6 eggs, basil (from last week), green onion stems (from last week), smoked cheddar
• 2.5 servings boiled potatoes (from last week)

The lesson learned this week: get to the market early.

In week’s past, my husband and I have arrived at the market around 3:30, shortly after it opens. Parking is ample, atmosphere is relaxed, and booths are stocked full. This week, however, we arrived closer to 5. Several vendors had sold out of items we wanted.

Farmers’ markets aren’t supermarkets; they don’t have an endless supply of product in storage; they’re going to run out. If you snooze, well, you lose.

Duly noted.

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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.