One of my favorite parts of summer is when our beautiful Dahlias start showing their colourful blooms around the garden. This tuberous perennial is extremely popular amongst flower enthusiasts and are often grown just for judged shows. The Dahlia is native to Latin regions such as Mexico and Central America and was used by the Aztecs for food and even for decorative purposes.

Now I don’t use my Dahlias for bragging rights at a flower show, nor do I use them in some primitive ceremonial ritual. To me they are there for sheer eye candy inside and outside of my home. I marvel at the vibrant range of colours they produce and will often traipse into the garden with my snips in hand so I can capture their exotic colouring to display on my nightstand or in my bathroom. These little punches of colour awaken my senses on the most tiresome of days. It is amazing what a little floral therapy can do for the soul.

Dahlias come in a variety of “types”. We have some beautiful Art Deco and Adelaide Fontane varieties on our garden this year. Each kind of Dahlia has a unique shape of bloom such as a round Aurora’s Kiss or a flame-like Akita. Because these flowers come in so many different shapes and colours they are very popular amongst seasoned and newbie gardeners. They are quite easy to grow, just be sure to plant in mid-April to May (about the same time you would plant your vegetable garden) and plant them in an area where they will recieve 8 hours of sun a day. We planted ours in a large planter in the front yard under a huge bay window that gets most of the day’s sun. Our Dahlias are watered once a day and are inspected for pests such as slugs quite frequently.

These showy flowers are in season and available at RCFM right now. Why not grab a couple stems while buying your staple items at the market? These darling Dahlias are perfect for adding fresh colour to your home.

Who doesn’t like a good treasure hunt? We’re feeling a little sneaky this week and we want to play a fun game. We’ll be hiding a little eggplant friend we call “Tick Tock”  somewhere in the market, and we invite you to keep your eyes peeled as you make your way through the market to pick up your goodies. When you spy Tick Tock, leave him undisturbed, and head to the RCFM booth. Write down where you saw him and provide us with your name and a way to contact you – all correct Tick Tock finders will be entered to win a little market prize pack that includes: Tick Tock himself, an RCFM 100% recycled cotton tote made in Canada, and a $10 gift certificate that can be spent at any market vendor. RCFM members who play along receive two entries to the draw just for being a member (please bring your membership card) – and you can pick up a membership that day – they’re just ten bucks!

As an added bonus, everyone who enters will receive a coupon for a free zucchini from Forstbauer Family Natural Food Farm with a minimum $10 purchase!

Here’s what else is going on at the market:

Entertainment:

• Balloon Twister Skittles
• Steel guitar Ross Werlick
• Storytime with Bluebeary and Kathleen

Community Group:

• New Westminster Public Library

Vendors This Week : (not all vendors come to every market, so check this list if you’re looking for someone special – they are arranged categorically. Want a complete listing of all the vendors, even the ones not here this week? Here it is!)

Eat On Site

• No coffee truck this week – but RCFM will be serving coffee by donation – courtesy of local coffee joint The Village Coffee Lounge! Check out the info tent for drip coffee.
• Copeland Foods – hot vegetarian samosas, frozen take home meat pies and frozen ready-to-eat dinners
• Maluma Health Foods - Bison hot dogs, bison smokies, bison chili and bison ribs and take home packages too!

Produce

• Apple Barn Pumpkin Farm – Peppers, tomatoes, apples & pumpkins
• Canwest Farms – blueberries!
• Celyddon Farms – Certified organic produce from Delta
• Forstbauer Family Natural Food Farm – organic produce, eggs, and beef
• Glen Valley Organic Farm – certified organic produce from a farm located only 50km from New Westminster
• new this week! Golden West Nurseries – Okanagan fruit grown in Summerland, many certified organic
• Maan Farms - assorted locally grown produce
• Nature Village Farm – Asian produce grown in Richmond
• Red Barn Plants and Produce – assorted locally grown produce, as well as herbs and perennials

Dairy

• Greendale Herb and Vine – Cheddar cheese, cheese curds, herbs, nut butters and honeycomb
• Little Qualicum Cheeseworks – High quality cheese from Vancouver Island

Meat & Fish

• Fresh Off the Boat – Fresh fish
• Outwest Ranches – beef raised locally and fresh eggs

Bread & Baking

• A Bread Affair – Breads
• Blackberry Hill – Baked Goods
• Eat It Up – Gluten free and no-sugar-added fruit pies, cookies and green tea
• Sunrise Pita Company – pitas, chips, dips, and banana bread

Delectable Treats

• Ace Curries to Go – curry mixes for when you are in a hurry
• AJI Gourmet Products – sauces made using aji spice
• Anne’s Gallery – Jams, jellies & knitting
• Bean Boy Creations – Organic hummous
• Con Amore Foods – handmade fresh pasta and vegan spreads and dips
• Gary’s Kettlecorn – Kettlecorn
• JJ’s Country Cookin’ and Diabetic Foods – sugar free jam and many varieties of pickled vegetables
• Jane’s Honey Bees – honey and other bee products
• Maples’ Sugar Shack - maple syrup products
• Momma Nellie’s - fresh handmade salsa and crisps
• Simply Delish Soup Co - layered soup mix, rice pilaf mix, and spice rubs

Local Crafters

• Dingolay Glass Creations – fused glass jewelry inspired by the Caribbean and Africa
• Diva Dawg Clothing Company – dog clothing and accessories, altered art bracelets for humans
• Lesley and Brenda – assorted knitting, beaded items, and other hand made goods
• Mod Argent – handcrafted sterling silver jewelry
• The Other Eden -  body and home cosmetics
• Quality Oak Accents – Fine wood creations

Gardening

• Petals & Butterflies – Perennials, shrubs & planters
• Secret Garden – cut flowers

We’re reaching the middle point of our season for the next few weeks and this means full harvests, lots of great (we hope) weather, flowers, plants, and food food food. Our cookbook swap from last month was quite popular and we’ve been asked to do it again, so this week we’ll be resurrecting the cookbook swap! How does it work? Simple!

Bring a cookbook from home that you’re tired of and have a look through the books on our table and swap it up for a similarly sized book! Or, if you are looking to downsize, we will gratefully accept cookbook donations for our next swap. And finally, if you don’t have a book to swap, you are welcome to buy books for a minimum $3 per book donation, which we will happily pass on to the good folks at the Food Bank.  Please note, due to storage issues, we can only accept cookbooks.

What else is going on this week? Have a look…

Entertainment:

• Buskings – local boys Jake and Joey  play violin and accordion from 3-5
• Doug Towle - award winning Latin guitar player 5-7
• Face Painter Allyson Grant 3-7

Community Group:

• New Westminster Public Library – books for sale and info about what the oldest library in BC has to offer you

Vendors This Week : (not all vendors come to every market, so check this list if you’re looking for someone special – they are arranged categorically. Want a complete listing of all the vendors, even the ones not here this week? Here it is!)

Eat On Site

• Beer Brats – Beer. Brats. Brilliant.
• Copeland Foods – hot vegetarian samosas, as well as frozen take home meat pies and ready-to-eat dinners
• Gogo Java – Coffee, tea, smoothies, juice, and other liquids
• Maluma Health Foods - Bison hot dogs, bison smokies, bison chili and bison ribs and take home packages too!

Produce

• Apple Barn Pumpkin Farm – Peppers, tomatoes, apples & pumpkins
• Canwest Farms – blueberries!
• Celyddon Farms – Certified organic produce from Delta
• Forstbauer Family Natural Food Farm – organic produce, eggs, and beef
• Glen Valley Organic Farm – certified organic produce from a farm located only 50km from New Westminster
• Maan Farms - assorted locally grown produce
• Nature Village Farm – Asian produce grown in Richmond
• Red Barn Plants and Produce – assorted locally grown produce

Dairy

• Farmhouse Natural Cheeses - cow’s milk cheeses, goat’s milk cheese, goat’s milk yogurt, cow milk butter
• Greendale Herb and Vine – Cheddar cheese, cheese curds, herbs, nut butters and honeycomb
• Little Qualicum Cheeseworks – High quality cheese from Vancouver Island

Meat & Fish

• Fresh Off the Boat – Fresh fish
• Gelderman Farms – Pork
• Outwest Ranches – beef raised locally and fresh eggs

Bread & Baking

• A Bread Affair – Breads
• Blackberry Hill – Baked Goods
• Eat It Up – Gluten free and no-sugar-added fruit pies, cookies and green tea

Delectable Treats

• Amber’s Choice – baked madeleines, soups, salad dressing
• Bamboo Yoga Tea – batch crafted wellness teas prepared locally
• Bean Boy Creations – Organic hummous
• Con Amore Foods – handmade fresh pasta and vegan spreads and dips
• Gary’s Kettlecorn – Kettlecorn
• JJ’s Country Cookin’ and Diabetic Foods – sugar free jam and many varieties of pickled vegetables
• Jane’s Honey Bees – honey and other bee products
• Momma Nellie’s Goodies – Salsa
• Simply Delish Soup Co - layered soup mix, rice pilaf mix, and spice rubs

Local Crafters

• Black Bamboo Artisans – hand made glazed pottery and knitting
• Magnetite Jewelry by Gina – magnetite jewelry custom fit
• The Other Eden - cold process soaps scented with essential and fragrance oils, room sprays, body products
• Something Pretty by Beth – Hand-painted domino tile jewelry

Gardening

• Petals & Butterflies – Perennials, shrubs & planters
• Secret Garden – cut flowers

Services

• Harmony Works Chair Massage – on site chair massage

This post is by Kelly Kiss, RHN, one of RCFM’s super amazing volunteers. Stay tuned for more by Kelly as she shares her nutritional knowledge and love of cooking with us all.

I love kale –its rich green colour and beautiful texture. This summer it is growing in my backyard garden like a weed, probably from the cool weather we have been having, but when I saw the large freshly picked bunches at Glen Valley Organics last Thursday, I could not pass up an opportunity to try a new variety!

I like to chop up fresh kale and add it to my soups and bean dishes during the last five minutes or so of simmering. This way it is gently steamed –keeping it tender and retaining its bright colour and maximum nutritional value.

Kale is part of the cabbage family (Brassica vegetables) and has been around for thousands of years. It has a strong upright growing stem and is naturally rich in minerals such as calcium and magnesium. It’s the perfect alkaline-forming vegetable for building strong bones. As my son does not like to drink milk, I am always trying to include foods rich in these minerals from other sources. Kale is a healthy alternative but I have to get creative as he does not like eating it raw. I don’t blame him actually, as it does have a strong sharp taste when eaten on its own without any other flavours. But when you have fun in the kitchen playing with whole food combinations you would be surprised with what you can come up with!

My seven-year old loves lasagne so this week I decided to enlist his help in the kitchen making a vegetarian version using the kale and some other ingredients (carrots, basil and eggs) we had purchased from the Farmer’s Market. Here is the recipe we had fun creating together:

Vegetarian Kale Lasagne

Ingredients:

• 1 tbsp of coconut oil
• 2 garlic cloves minced
• 1 onion finely chopped
• 2-3 carrots (you can also use some mushrooms in place of some carrot)
• 1 red pepper
• ½ large bunch of kale (about 3-4 cups)
• 2 handfuls fresh basil
• 1 large can of whole tomatoes (or 2 cans of tomato sauce) both versions work well
• 1 small can of tomato paste
• 1 tsp dried oregano
• 2 eggs beaten
• 3 cups of cottage cheese
• 3 cups of shredded mozzarella cheese
• ¼ cup of fresh chopped parsley
• Salt (Celtic sea salt) and pepper to taste
• 10-12 oz package of lasagne noodles (I use the oven ready brown rice noodles by Rizopia so there is no cooking of the noodles –you can naturally use a different kind)

Gently cook chopped onions in coconut oil for several minutes on low to medium heat. Then add the garlic and stir. In a food processor chop the carrots, pepper and basil and pulse until finely chopped. Add this to the onion mixture and stir together; put kale into food processor and finely chop into very small pieces then add this to the vegetable mixture and combine well. Add the whole tomatoes (or tomato sauce), tomato paste and oregano and stir well; let this simmer for about ½ an hour. In a separate bowl combine 2 beaten eggs, cottage cheese, chopped parsley, salt and pepper and set aside. In another bowl, shred the mozzarella cheese and set aside.

Place ½ of the noodles on the bottom of a 13×9x2” baking dish then add:

• ½ of the cottage cheese filling
• ½ of the mozzarella slices
• ½ of the vegetable sauce

Repeat this one more time finishing with the vegetable sauce on top. Cover with tin foil and bake at 350 degrees for 30 minutes; then uncover for last 15 minutes of baking. Let stand for 10 minutes before cutting into squares.

Another great way to use fresh raw kale is in smoothies, pestos and salads with yummy dressings. A delicious recipe that I found in the book, “More Vegetables Please!” by Elson M. Haas, MD and Patty James, MS., is called “The Best Kale Salad Ever”. The dressing marinades and softens the kale making it easier to chew as well as digest; the vitamin C (in the lemon) aids mineral absorption and the enzymes in the raw foods help the digestive process. I even discovered that it is okay overnight in the fridge as it does not get soggy and limp like most leafy green salads with dressing do.

The Best Kale Salad Ever
Ingredients

• 1 large bunch of kale washed and dried
• 2 tbsp of fresh lemon
• 1 whole avocado, peeled and chopped
• ½ medium red onion chopped
• 1 medium apple cored and chopped (I prefer it without)
• 1-2 cloves of minced garlic
• 2 tsp of fresh grated ginger
• 2 tbsp of extra-virgin olive oil
• 2 tsp of Tamari soy sauce
• ½ cup of chopped cashews (optional)

Tear the kale leaves away from the large stems and chop into small bite-size pieces; place in a large bowl. Add the fresh lemon and avocado and gently mix together. Add the remaining ingredients and mix well. Serve immediately.

There is so much more to say about this wonderful vegetable! For those who are interested, I found a site (written by a Dietician) completely dedicated to kale with information and recipes (including vegan), check out: www.365daysofkale.com and enjoy the many health benefits and tastes of kale!!

~Kelly Kiss, RHN

We are taking the show on the road this season! You’ll see a mini version of RCFM at a few different community events, with a small and rotating selection of vendors as well as our info booth serving up their regular wonderful goodies. Our first event is Summerfest this Saturday July 17th from 4pm – 8pm at Grimston Park.

Summerfest is a new community festival celebrating a very unique park in the West End of New Westminster. The special day will feature free activities for the whole family,  food vendors, community tables, crafts, and information, as well as th grand opening of the brand new playground. The wading pool will also be open all day as well. At 9:30PM, festival organizers will be showing the classic “E.T: The Extra Terrestrial” on a giant outdoor screen and encourages people to bring blankets and enjoy a picnic in the park. RCFM vendors will be on hand as well (please note, there is no ATM at the park) to pick up hot foods, produce, smokies, crafts and hand crafted breads.

RCFM vendors participating in this mini market are:

• Copeland Foods
• Black Bamboo Artisans
• Beer Brats
• Nature Village
• A Bread Affair

As well, fan favourite Allyson Grant, our talented face painter, and market musicians Ross Werlick, steel guitarist; Chris Messytone, accordion; and Ron Ulrich, classic guitar will be there (among others).

For more info about Summerfest or a map to the park, check out Tenth to the Fraser.

Stay tuned for information about our next mini market.

A few weeks ago, one of our directors, Matthew Laird, tweeted about the delicious meal he had whipped up using ingredients bought at RCFM’s opening market. He said:

Bacon, roast pepper, goat feta & tomato sandwich made from @nwfarmers ingredients. Mmm.

And then, to make us all drool, he included a photo.

And then, while cruising around Flickr for pictures of the market, something I regularly do, I came across a photostream from Jessica, a local food blogger who writes at Yum-o-rama. Jessica had stopped by the last winter market in April and picked up the goods to make a pizza. She then took luscious photos of the process:

So, without further ado, we are pleased to announce this season’s photo contest – Made from the Market.

You don’t need to be a professional photographer (heck, Matthew’s photo was taken using his iPhone)- the key here is that we want to see what people make when they go home from the market with all their goodies. So, blog about it. Email us. Tweet us. Tell us with pictures what you made from what you picked up. Bonus points if you share your recipes. Anyone who shares with us is entered to win the grand prize.

What’s the grand prize, you say? Stay tuned. I promise it will be good. We’re just finalizing some details and we’ll post the prizes soon! Enter as many times as you wish. Enter by posting to our Flickr group, emailing info@rcfm.ca, posting on our Facebook page, or tweeting us a link. We will draw at the market on October 7th.

Good luck!

What's On

On July 1st I had my very first visit to Royal City Famers Market. While the weather was less than ideal for Canada Day festivities, I was very surprised to see a fantastic turn-out at the market. As I walked towards the action I could see vendors setting up shop for the day. There is a certain frenetic energy at the beginning of market day while everyone seems to get their stand set up like a well-oiled machine. I turned on my camera to snap some photos of all the action as the smell of savoury beer brats stirred a rumble in my stomach.

Beer Brats

There were many items to light-up the senses. The dixie-land jazz trio, Razzmajazz, played in the background while shoppers tasted items from various vendors. Although I am a vegetarian, I was enticed by the scent of Bison dogs on the grill from Maluma Health Foods and almost succumbed to the decadent, yet lean meat. There were samplings of delicious dips and spreads from Con Amore and tastings of various types of hummus from Bean Boy Creations - I especially enjoyed the smoky chipotle flavour.  I also wandered over to A Bread Affair’s stand and drooled over the selection of delicious organic artisan breads.

A Bread Affair

Everyone milled around the market with a smile on their face despite the mild rainy drizzle and dark ominous clouds looming above their heads. Some people stopped by Harmony Works Chair Massages to get the kinks worked out of their trouble spots, while I watched and wished I brought more cash so I could indulge in such a holistic treat. There were also plenty of activities for those young at heart, including a scavenger hunt and kid’s fishing derby.

The market is definitely a treat to the senses. The smell of fresh food being grilled on the BBQ, the sound of local bands playing in the background, the sight of all the brightly coloured produce and floral arrangements, the feel of hand-made soaps and textiles and the taste of all the delicious samples create a wonderfully inexpensive outdoor activity. I really enjoyed my first visit to Royal City Farmers Market and look forward to spending my summer being inspired by this weekly gem of a place.

Finishing Set Up

Sometimes I look at eggplants and think, what on earth can I do with this thing in the kitchen?! While the oblong and purple squash-like creature may look cumbersome to cook or eat, it is actually used in a variety ways. You can grill it, bake it, chop it, puree it and even kabob it. I love to use eggplant as a meat alternative when making lasagna and even the pickiest of eaters can’t taste the difference.

Did you know that eggplants are actually part of the Nightshade family and are related to the potato and tomato? Because of this it was thought of as poisonous and unedible for many years. It is native to far Eastern countries such as Sri Lanka, India, Bangledesh, Nepal and Pakistan. It is not a vegetable but actually a fruit and is botanically classified as a berry. They can vary in appearance with some varieties being small and round (as used in a lot of Thai cuisine) or oblong like a cucumber/squash.

In keeping with the dip theme I had in the previous post, I have a simple and delicious recipe for Baba Ganoush. This is an Arabic dish using mashed eggplants with various seasonings. The most popular way to prep the eggplant is to roast it on the BBQ and bake in the oven to give a smokey flavour and soft pulp. The eggplant is what gives this delicious dip its unique taste.

Remember that when you store eggplant keep it away from other veggies and fruit as it emits ethylene gas which will spoil other produce in your fridge.

Ingredients:

- 3 medium eggplants
- ¼ cup of tahini (roasted sesame paste)
- 1 ¼ tsp of course salt
- 3 tbsp of freshly squeezed lemon juice
- 3 cloves garlic, peeled and mashed
- 1/8 tsp of chili powder
- 1 tbsp of olive oil
- a half bunch of picked flat-leaf parsley or cilantro leaves

Directions:

1. Preheat the oven to 375F (190C).

2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)

3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.

4. Remove from oven and let cool.

5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.

6. Taste, and season with additional salt and lemon juice, if necessary.

Be sure to chill this dip for a few hours before serving. I suggest pairing this dip with some delicious artisan bread from A Bread Affair.

This week there are over 40 vendors for you to choose from to pick up amazing ingredients to blend together in a masterpiece of yummy. Produce, fish, meats, breads, sweets, dips, spreads, pasta, dairy, cheese, produce… oh wait? Did we say produce?

If cooking’s not your game- although we prefer the term “food mixologist” because not everything needs to be cooked – then consider the market for a tasty fresh hot snack! Try craft-beer infused smokies from Beer Brats (the Red Racer is a winner), unbelievably tasty bison dogs from Maluma Bison (we recommend the Brie smokie), or delectable hot vegetarian samosas served with a fantastic homemade tamarind chutney from Copeland Foods. If you’re headed down after dinner, come for dessert! Choose traditional baked sweets from Blackberry Hill (our pick: the date squares) or try gluten free baked yummies from Eat It Up - including fresh made GF pies both in mini and regular sizes.

Pair your food finds with one of a kind crafts and artisan products made locally by your neighbours. Don’t miss the Art in the Park open air art gallery and bring a blanket for some down time communing with Mother Nature in gorgeous Tipperary Park.

As always, parking is available for bicycles at a rack at the south end of the market, and for cars on Royal, Queens, and in the City Hall parking lot after 4:30. We offer free drinking water – the nicest tap water this side of heaven – and kids’ activities.

Here’s the fresh sheet for this week:

Entertainment:

• Allyson Grant – Face Painting – 3-7
• Jinhee Park – Violin – 3-7

Community Group:

• Burns Bog Conservation Society

Vendors This Week : (not all vendors come to every market, so check this list if you’re looking for someone special – they are arranged categorically. Want a complete listing of all the vendors, even the ones not here this week? Here it is!)