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Farmers Market Challenge: The Greens are Greener at the Market

August 15, 2016 By newwestfarmers

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.

Filed Under: Blog, Buying local, Featured, Uncategorized Tagged With: blog series, buy local, Farmers, farmers market, Katie Bartel, meal planning, salads

Farmers Market Challenge: Best Laid Plans

August 10, 2016 By newwestfarmers

Going into market day, I try to plan as much as possible. I research the website, price out as much as I can, and plan our meals and shopping list accordingly. We only have $40 to spend, I want to make sure we’re spending it wisely, getting everything we need, and hopefully a couple extras on the list too.

But sometimes, plans just don’t go according to plan.

Because the products at the farmers’ market are so reliant on weather and crops, you’re not guaranteed the same stuff week in and week out. What you loved last week may not be there the next week. Something new may be stacking those tables instead – throwing your plan completely off kilter.

And that’s the adventure of it.

For us, purslane was the culprit this week.

It wasn’t on my list, and before last Thursday, it wasn’t even in my vocabulary. But when I was under the Zaklan Heritage Farm tent picking up my 2 for $5 greens, and saw those pretty leaves of purslane, I asked owner Gemma McNeil for details.

It’s a fast-growing succulent that’s super high in Omega-3 fatty acids and contains vitamin A, vitamin B, vitamin C, magnesium, calcium, potassium and iron. It’s grown all over the world, and adds a lemony flavour to your salads.

She had me at Omega-3.

FM5purslane
Purslane

You know how sometimes when you discover something you’ve never heard of before, suddenly you’re hearing about it everywhere? This weekend my son and I went into the valley for a family birthday party. I packed along a lunch salad, and when my mom saw the purslane atop all the greens, she told me the old farm garden was full of it.

She had never tasted it until she took a bite of my salad. She liked it!

A few hours later we were in Chilliwack, and my great nephew’s grandma was giving me a bag full of freshly picked zucchini, cucumber, carrots, and pears (I don’t turn my nose up at free food). She told me she’d normally have beans ready to go too, but they got sacrificed in her effort to blow out the “annoying” purslane.

Yes, folks, although super healthy, and, in my opinion, super tasty, many farmers look at it more as a weed than a crop. Lucky for us, though, a few vendors at Royal City Farmers’ Market treat it as the latter.

Yet another market-great discovery.

This week’s loot:

  • 4 red peppers: $5.90
  • 1 zucchini: $1
  • 1 lb. green beans: $3
  • 1 bag each of kale and pizzo mustard greens: 2 for $5
  • 1 head red-leaf lettuce: $3
  • 1 oz. basil: $1
  • 1 bunch purslane: $2
  • 1 bunch cilantro: $2
  • 2 cucumbers: $2.40
  • 1 bunch Italian onions: $2.70
  • 3 corn on the cobs: $3
  • 1 handful each of mint and rosemary: free
  • 1 bag tortilla chips: $3
  • 1 container pico de gallo: $5
This week’s greens: pizzo, purslane, kale, and red-leaf lettuce.
This week’s greens: pizzo, purslane, kale, and red-leaf lettuce.

Every week we try to incorporate at least one full market meal into our meal plan. This week, we did stuffed Mexican peppers – no meat – with a side of fresh tortilla chips and pico de gallo (made that morning!!!), and a mix of market greens. It was a bit out of our comfort zone, as we are very much meat eaters in this house. I had been wanting to try to make stuffed peppers for quite sometime, but all the recipes I saw were filled with ground beef, and while we are meat eaters, we’re not so much beef eaters. So when I saw a recipe with quinoa and black beans, and saw that we could incorporate several ingredients from the market, and we had all others on hand, I thought it was perfect.

Red peppers: Greendale Herb and Vine; Stuffing: Roasted corn: Country Village Market; Italian onion stems: Yarrow EcoVillage; Cilantro: Zaklan Heritage Farm. Tortilla chips and pico de gallo: Muy Rico. Mixed greens: Zaklan Heritage Farm
Red peppers: Greendale Herb and Vine; Stuffing: Roasted corn: Country Village Market; Italian onion stems: Yarrow EcoVillage; Cilantro: Zaklan Heritage Farm. Tortilla chips and pico de gallo: Muy Rico. Mixed greens: Zaklan Heritage Farm

The recipe can be found at http://www.thegardengrazer.com/2015/10/mexican-quinoa-stuffed-peppers.html

We altered the recipe a bit. Instead of baking the peppers in the oven, we grilled them on the barbecue. We also grilled the corn, something my husband, the chef of the house, had been wanting to experiment with for quite some time. Both added a really nice, smoky flavour to the meal. And instead of the nutritional yeast, we opted for shaved parmesan. We made 4 peppers, and had leftover filling for two lunch salads.

Not only smoky, the sweetness really came through on the grilled corn too.
Not only smoky, the sweetness really came through on the grilled corn too.

In total, we spent $39, which means we’ve got an extra dollar to spend next week.

Happy shopping!

Filed Under: Blog, Buying local, Featured, Recipes Tagged With: farmers market, food challenge, Katie Bartel, meal planning, New Westminster, Shop Local

Farmers Market Challenge: Value in Knowing Your Farmers

August 2, 2016 By newwestfarmers

With protein back on the definite list, my husband and I marched straight to the albacore tuna at the Wild West Coast Seafoods truck the second we got to the market.

After a week of veggies only, we were itching to try out some new meaty options.

In our house, fish is tops. Not only do my husband and I love it, it’s one of the few protein options we don’t have to fight our three-year-old on, whether it be salmon, shrimp, cod, or halibut, the boy loves it all.

But tuna, I’ve always associated it as being more expensive. I think in the seven years of our marriage, we’ve cooked it maybe once. Beyond a can, the only tuna eating we do is take-out sashimi.

Shame.

Yet, in my research of Wild West Coast Seafood’s pricing, a pound of tuna for $14 was the second least expensive option on the menu.

Hmm…

A few days prior to market day, I sent manager Ron Gorman Jr. a message by Facebook. I told him I was on a budget, and was interested in either the rockfish, which was slightly cheaper at $10 a pound, or the tuna. I wanted to know how much I’d need to purchase to serve our family of three, and because we hadn’t cooked much with either, I asked if he could provide a few suggestions on how to prepare them.

Well. His response was a mountain of ideas. With rockfish: fish tacos, stir fry, or chowder. With tuna: lightly grilled on the barbecue, and leftovers in a tuna nicoise salad, or on a fresh baguette style sandwich.

He also offered an education.

He told me that rockfish is a grouping of fish that represents over 30 different species; the one most notable to our waters is called red-banded rockfish, but is more commonly referred to as snapper. It’s a mild-flavoured, firm fish with bone out and skin off, “great for kids.”

Learning all about the health benefits of B.C. caught wild Albacore tuna
Learning all about the health benefits of B.C. caught wild Albacore tuna

Our love for tuna, plus the fact I’d eaten rockfish a few days prior at El Santo, won out– we had to have the tuna.

It was not the wrong decision.

The first bite was like euphoria on a fork. Every other bite seemed better than the previous. We couldn’t stop complimenting it. And our boy, he ate every last bite of it, no squawking, no shaking his head, no stalling.

The loin we got was around a pound, and it was thick and crazy filling. Two and a half servings filled up one dinner, and a third serving went to the next day’s lunch atop a market-fresh salad.

Comparably, we spend the same on salmon fillets of the same length at the grocery store, but thickness, these were double the heft. And the taste, I didn’t want to stop eating, I’ve been thinking about it since, dreaming of the next time it will be in my mouth.

And the next day’s serving did NOT smell. You know how sometimes day old fish takes on a pungent fishy odour? Not this tuna, it smelled just as fresh as it had been cooked minutes prior.

We served the tuna alongside a grilled green bean, apricot and Italian onion salad, along with a grilled fig, sliced in half, topped with aged Havarti, and wrapped with prosciutto. The only thing not purchased at the market was the prosciutto.

Tuna spread.
Tuna spread.

It was like gourmet dining – at home!

This week’s loot:

  • Loin of tuna: $12 (I got a deal!)
  • 2 cucumbers: $1.50
  • radishes: $2.50
  • 2 red peppers and 1 large tomato: $4.50
  • Ruby streaks mustard greens: $3
  • 1 zucchini: $1.50
  • 2 fig: $1
  • bag of potatoes: $4
  • handful of basil: $1
  • basket of apricots: $5
  • sour cherry and sherry butter: $4

We didn’t need a lot of greens this week as we were still holding strong from the previous week. So we planned for at least one full market meal, and then side veggies to compliment our dinners, and add to our breakfasts, lunches, and snacks.

We spent exactly $40.

I’ve been at this challenge for a month now and I’m learning new things as I watch and listen to the farmers and vendors chatting with their shoppers. I’ve seen farmers stuff bags of cherries with more cherries than were in the basket because they liked who they were talking to; I have a friend who says one of the fruit guys always gives them extra because he can’t help but be lured by the charm of her daughter; I, myself, have been the recipient of a container of microgreens stuffed full, nearly beyond the point of closing, I’m sure because I’d asked the vendor about their farm, and what of the benefits microgreens could give me.

I’m not saying you’re going to get a deal every time, but people, if the above is any indication, it pays to know your farmers. Talk to them. Find out about their products. Ask how they grow.

You never know.

Tally for the week:

  • 4 breakfast smoothies: last week’s chard and kale
  • 1 breakfast portobello and egg, topped with market microgreens, ruby streaks, basil Italian onion stems, and melted aged Havarti
  • 6 large lunch salads: greens and veggies from this week and last week
  • 1 full-plate dinner salad
  • 3 half-plate dinner salads
  • 3.5 servings tuna loin
  • 3.5 servings chicken sauté with market rainbow chard stems and leaves and Italian onion from last week
  • 5 servings snack vegetables: cucumbers, radishes, red pepper
  • 2 figs: 4 servings, wrapped in prosciutto with aged Havarti from two weeks ago, and fresh in a salad
  • 3 servings grilled apricot, bean and onion salad
  • 2 omelettes with market basil, Italian onion stems, and aged Havarti
This week’s meals included leftover tuna on a bed of market greens and veggies; grilled apricots, beans, and figs; portabello and egg complimented with market greens, herbs, and cheese.
This week’s meals included leftover tuna on a bed of market greens and veggies; grilled apricots, beans, and figs; portabello and egg complimented with market greens, herbs, and cheese.

We still have one more large salad worth of greens remaining, a 3 oz. container of Italian onion stems, half a large Ziploc bag each of rainbow chard and red cabbage, and 3 apricots left over. We ran out of the cucumber and red pepper on Wednesday.

Not too shabby.

Filed Under: Blog, Buying local, Featured, Uncategorized, Vendors Tagged With: bcbuylocal, buy local, Farmers, Katie Bartel, outside the box, tuna, veggies, wild west coast seafoods

Farmers Market Challenge: Go Veggie or Go Home!

July 25, 2016 By newwestfarmers

This week was ground zero.

Since starting the $40 market-spending challenge, we had already had a selection of vegetables in our crisper before getting to the market. I didn’t yet have a true gage as to how far $40 in veggies would get my family. But last Thursday, the crisper was baron, the salad spinner empty, and the fridge screaming “Feed me! Feed me!”

This week’s theme: Go veggie or go home!

On average, we typically go to the mom-and-pop vegetable stand twice a week, spending around $70 per week to feed our family of three. That includes vegetables and fruit.

How did the market compare?

This week’s loot:
• Rainbow chard: 2 for $5
• kale and tatsoi mustard greens: 2 for $5
• Head of green spiky lettuce: $3
• Italian onions: $3
• Radishes: $1.50
• Microgreens: $5
• 5 peaches: $5
• 300 grams cherry tomatoes: $4.25
• 2 red peppers: $3.25
• 1 cucumber: $1.50
• Green beans: $3
• Fresh fennel and sage: FREE at the information booth

market-tomatoesWe spent $39.50, which was under budget by 20 cents if you factor in that we were over budget last week by 30 cents.

The best deals, hands down, were the Italian onions and rainbow chard.

onionsWhen I saw the onions, 3 medium-sized purple bulbs with crazy long stems, I asked the Yarrow Eco Village vendor if the stems were edible. A huge smile spread across her face: “Oh yes, yes, yes,” she said. Stir-fry, salad, tuna sandwiches; just like scallions, but with a prominent eye-watering punch.

I kid you not, the sliced stems alone filled two tupperware containers. These suckers were like getting two completely different items for the price of one.

The rainbow chard was the same.

market-rhubarbSo many people throw the fibrous stalks away, either assuming them not to be edible or having no idea what to do with them. A quick Google search brought forth a ton of recipes: They can be pickled, used in salads, made into hummus, etc..

Ours went into a grilled rainbow chard salad, boiling and blanching the stems, along with the fava beans we acquired last week, and a roasted garlic bulb from two weeks ago, topped with fresh oregano.

The leaves were sautéed with red cabbage one night; added to a shrimp stir fry another night; and threw fresh into a multitude of salads and smoothies throughout the week.

All it took was a little more thinking/cooking outside our norm to obtain greater value from our market purchases.

market-sautéThe disappointment of the week was the yellow zucchini acquired last week. Unfortunately we didn’t do as much grilling as we had thought, and still had two zucchinis leftover by Monday. Given how long our greens from the market have lasted, I started to believe all market veggies were bionic.

They are not.

The zucchinis grew soft and were starting to lose their colour. I had hoped their insides would still be edible; that a little time on the grill would fix all. It did not. They were unbearably bitter.

Lesson learned.

Tally for the week:
• 4 breakfast smoothies with greens
• 5 breakfast/snack peaches
• 1 breakfast with 2 eggs (from last week’s loot), microgreens and cherry tomatoes
• 4 full plate salads
• 4 side salads
• 6 veggie-filled snacks
• 1 serving sautéed chard red cabbage (from last week)
• 2 large servings fava bean salad with chard stems and garlic
• 4 servings chicken sauté with green beans, and onion
• 4 servings shrimp stir fry with rainbow chard stems and leaves, onion and stems
• 1 serving grilled green beans and onion
• 1 sandwich with microgreens and aged havarti (from last week)
• 4 servings tuna salad with microgreens and onion

Breakfast: everything market grown except the added slice of toast and spicy mustard
Breakfast: everything market grown except the added slice of toast and spicy mustard

For the most part, the only salad supplementation we required for the week were carrots, avocado and mushrooms. We ran out of cucumber on Monday, radishes on Tuesday, and tomatoes and red pepper on Wednesday. We required a $22 fruit store run by Sunday (5 peaches was not going to get us far), which included the purchasing of 2 red peppers and an English cucumber.

Salad: 100% market fresh
Salad: 100% market fresh

In total, we spent $62 this week, which is less than our average, and our fridge is still loaded with greens, chard stems and leaves, red cabbage, green beans, 2 onion bulbs, and 1.5 containers of onion stems.

That means, next market, protein is back on the shopping list.

Happy shopping!

Filed Under: Blog, Buying local, Featured, Uncategorized Tagged With: buy local, farmers market, Katie Bartel, new west, outside the box

Farmers Market Challenge: The Taste of Microgreens

July 18, 2016 By newwestfarmers

“Daddy, why are you putting dead flowers onto mommy’s salad???”

Oh child, those aren’t dead flowers, nope, those are microgreens, and you better be liking them because they’re a new must-have staple in our market-buying groceries. (Note: Microgreens do not look like dead flowers; this was the observation of a three-year-old.)

When I walked past the Nutrigreens tent at last week’s market, I looked at my list and sure enough microgreens were there, but only on the maybe side. That meant that only after we got our necessities for the week purchased could we splurge on the maybes.

We are working with a budget after all; we’ve got to stick to the plan.

The list of definites and maybes.
The list of definites and maybes.

The maybes are things we don’t necessarily need but that may intrigue us, something we have yet to try, something that may only benefit one of us, not all three, or something that’s more a treat than a necessity.

Microgreens are like the premies of baby greens, seedlings loaded with mega nutrients. I’d seen them at the market before, but had never tried them. At $5 for a 300-gram container, I wasn’t so sure I wanted to commit; I thought I could find better value in veggies elsewhere.

But I got to chatting with the vendor, he told me if I got the plastic container instead of a bag, he could stuff more in there, and if I relocated them to a tupperware container at home with a damp cloth (I used paper towel) on both the bottom and top of the container they’d stay fresh – lasting up to 12-14 days without going bad.

He handed me a flower.

Market goers, I know you already know this, but for those of you new to market buying, this is a thing – we eat the produce before we buy.

Sampling: it’s a brilliant selling feature!
Sampling: it’s a brilliant selling feature!

The flavour that bursted in my mouth with that tiny sample, it was something I don’t think I’ve ever tasted in my greens before. So loud and prominent, like a kid jumping around in my mouth shouting “Look at me! Look at me!” Even my husband, who is a bit more reserved with his salad explorations, was wowed by the flavour kick – putting it atop our salads and into his tuna sandwiches for an added twist.

However, based on the amount we liked them, there’s no way they were going to last 12 days; by week’s end, there’s was enough for maybe two salads left.

This week’s loot:

Aged havarti cheese: $11
Half dozen eggs: $3
Microgreens: $5
Head of red spiky leafed lettuce: $3
2 yellow zucchinis: $1.50
1 red cabbage: $2.80
Bunch of green onions: $2.50
1 lb fava beans: $3.00
4 carrots: $3.50
Cluster of rainbow chard: $3.00
1 giant cookie: $2.00

The loot bag: veggies, eggs, cheese, oh my!
The loot bag: veggies, eggs, cheese, oh my!

Just like last week, we had a plan, but unfortunately a few things needed to be altered on the fly. When we’d heard Vale Farms was coming to town, we’d hoped to acquire lamb, but discovered lamb wouldn’t be available until September. A quick brainstorming session had us purchasing a half dozen eggs and the award-winning aged havarti from Golden Ears Cheese for a quiche-inspired market meal.

160712marketquiche

Market ingredients: Quiche = 4 eggs, 2-cups cheese, ~3/4 cup green onions, ~1 cup rainbow chard; Salad = red lettuce, red cabbage, ruby streaks mustard greens from 2 markets ago, microgreens, green onions, scapes from 3-4 markets ago, and broccoli from 2 markets ago.

A huge thumbs up from all three of us!

Carrots were on the necessity side this week. I wanted to compare between the bulk bags of carrots we usually get and the freshly pulled from the ground carrots offered at the market. As suspected, the market carrots did not disappoint. As soon as I took that first bite, it was a throwback to my childhood years growing up on the family farm, which after 30 years was sold last year. It’s a taste you don’t get in bulk: not just crunchy, but earthy and moist too.

Unfortunately, though, at $3.50 for a bunch of four, though bulky, the flavour was not enough to justify the expense.

Carrots are the easy, go-to vegetable for both my son and I. I, alone, eat at least two, sometimes three or more a day. Four carrots barely gets us through a day, let alone a week.

Sadly, the carrots will be more of a treat than a staple.

Tally for the week:
• 4 full-plate lunch salads
• 2 lunch side salads
• 7 dinner 1/2 plate salads
• 2 dinners with grilled zucchini and green beans
• 1 breakfast smoothie (with greens)
• 3 microgreen-infused tuna sandwiches
• 1 dinner with sautéd green beans (from last week’s loot)
• 1 dinner with quiche (plus 2 servings left over)
• 2 snacks of carrots
• 1 dessert cookie split between two happy boys

With the weather being somewhat crummy this week, we ate more dinner salads and stove-prepared meals than grilled vegetables, which meant that by Monday, we were running low on our greens, and still had quite a bit of zucchini left. I was able to off-set the greens with a small harvest of arugula and spinach from our patio pallet garden. We still have green beans left over from last week, and scapes from three markets ago that still look and taste fantastic. In fact, I think they’re getting even more garlicy with time.

Salads: I’ve always had mad salad-making skill, but these days, they’re becoming more and more Picasso-esque in both beauty and flavour!
Salads: I’ve always had mad salad-making skill, but these days, they’re becoming more and more Picasso-esque in both beauty and flavour!

This week we went 30 cents over budget. After all the necessities and a couple maybes were purchased, we had $1.70 remaining. My husband’s eyes drifted to the Artisan Bakery stand.

“Surely, we could splurge,” he suggested. “It could be a treat,” he offered.

After all, farmers’ markets aren’t just about the veggies, you know!

Filed Under: Blog, Buying local, Recipes Tagged With: blog series, budget, buy local, farmers market, Katie Bartel, meal planning, outside the box

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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.

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