New West Farmers Market

You are here: Home / Archives for outside the box

September 1st Market Day

August 30, 2016 By newwestfarmers

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

  • Roland Kaulfuss Music Stage presents Jeff Neufeld.

Aunt Leah’s

The Friendly Landlord Network is a grass-roots solution to youth homelessness connecting youth from care with safe, affordable rental housing. Rent your suite to a youth leaving foster care and make a difference. Friendly Landlords receive market rent, ongoing tenancy support and monthly on-site check ins.
Friendlylandlordnetwork.com

Yoga

  • Free yoga class from 5:15 to 6:15 sponsored by Diane Haynes 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

Filed Under: Blog, Buying local, Featured, Next Market, Uncategorized Tagged With: buy local, farmers market, food trucks, New Westminster, outside the box

Farmers Market Challenge: It’s All About the List

August 22, 2016 By newwestfarmers

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.

 

Filed Under: Blog, Buying local, Featured, Uncategorized Tagged With: buy local, Farmers, farmers market, Mario Bartel, New Westminster, outside the box

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

July 28 Market

July 27, 2016 By newwestfarmers

corn3

Make sure to come to the market this week to pick up some delicious sweet corn! At RCFM we really look forward to this time of year. Corn is perfect for bbq’s, camping trips and a family get together. It’s a true summer treat! Want to preserve this season’s corn so it will last all year? Follow these easy instructions for freezing corn both on and off the cob!

You may also have seen FIGS at the market last week! Figs will be returning again this week and will be available to purchase at our Market Merchandise Table. What should you make with figs? Here are some recipes for you.

What’s happening at the market this week?

Entertainment

  • Roland Kaulfuss Music Stage presents Norine Braun.

Yoga

  • Free yoga class from 5:15 to 6:15 sponsored by Diane Haynes 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 RCFM 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

  • 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 – 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 – raspberries, blueberries, strawberries
  • Nutrigreens – microgreens
  • RCFM Merchandise Stall – Dried morel 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 butters
  • 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
  • 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
  • Samaya Delights – turmeric muffins, baklava
  • Feeding Change – raw coconut cakes, ganaches and decadent desserts

Coffee & Snacks

  • Green Coast Craft Coffee – cold pour over coffee
  • Gary’s Kettlecorn – kettle corn (traditional and caramel)

Food Trucks & Eat On Site

  • Nellie’s Vietnamese Cuisine – fusion of flavours from Vietnam & Vancouver
  • D-Original Sausage House – sausages, bratwurst, salamis, pretzel buns
  • Country Village Market – delicious pakoras
  • Wheelhouse Seafoods – salmon burgers

Prepared Food (Dry Goods & Seasonings)

  • Greendale Herb & Vine – Nuts (hazelnuts), Muesli, Infused Vinegars, Popcorn Kernels, Herbal Teas, Dried Lavender

Prepared Foods (Pantry Staples)

  • Anne’s Gallery – jams, chutneys and preserves
  • BobAli – hummus, olive tapenades and delicious spreads
  • Lilise Applesauce – gourmet applesauce
  • Chanthorn Orchids & Thai Sauces – tasty sauces for authentic Thai dishes
  • Muy Rico – salsas, mayonnaise, mole sauces, tortilla chips and corn tortillas
  • Mindful Eating – frozen samosas and treats

Health and Beauty

  • Blue Rose Soaps – soaps and personal care products

Jewelry & Artisan Crafts

  • Anne’s Gallery – hand knit Irish sweaters
  • Bits & Keys – funky jewelry and fun crosstiches
  • Quality Oak Accents – hand crafted cutting boards by Louie
  • Out Designs – hand made local jewelry
  • Cindy’s Suitcase – crafty goodies made with love
  • Lighten Up Jewels – timeless pieces made by Holly
  • Faye – The Art of Melissa Mary Duncan

Wine, Beer & Spirits

  • Blind Tiger Winery – Lake Country wines
  • Dragon Mist Distillery – locally made vodka and gin

Special Thanks to our Music Stage Sponsor Roland Kaulfuss:

rolandkaulfuss logo

Filed Under: Blog, Buying local, Featured, Next Market, Uncategorized Tagged With: artisans, Baked Goods, buy local, family, Farmers, farmers market, food trucks, outside the box

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

  • 1
  • 2
  • Next Page »

Search

Supported By

Newsletter

  • This field is for validation purposes and should be left unchanged.

We’re Social

  • Email
  • Facebook
  • Instagram

@newwestfarmers #newwestfarmers

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.

Copyright © 2025 New West Farmers Market