RCFM is partnering with the Quayside Community Board and offering a mini market on Saturday, August 21st, in the Quayside neighbourhood from 10AM to 3PM. A map is available on www.quaysideboard.com

A selection of our high quality vendors will be in attendance:

• Eat It Up -delicious gluten free and no sugar added pies, cookies, breads, and agave nectar
• A Bread Affair – hand crafted artisan and organic breads
• Quality Oak Accents - true craftsmanship in the form of wood cutting boards, rolling pins, and other home accents
• Scentimental Creations – fresh, clean, gorgeous smelling body and homecare products
• Maan Farms – produce grown in Abbotsford
• Canwest Farms – specializing in 5 and 10lb boxes of blueberries, picked fresh in Richmond
• Simply Delish – attractively packaged dry layered soup and salad mixes
• Copeland Foods - hot vegetarian samosas, and frozen take home meat pies and dinner entrees – also, sodas!

As well as our friendly volunteer-run info tent with information about the market and what we offer each week.

Please come down and see us!

Local resident Jaycee is a fan of eggplant. So much, in fact, that her mom emailed us looking for one of our little limited edition Team Eggplant buttons. When I asked, I found out that not only is she a fan, but Jaycee is a SUPERFAN and even dressed up as an eggplant for Hallowe’en and carved herself an eggplant-o-lantern! As if we couldn’t share the pictures of that!

Thanks so much for sharing Jaycee! We love eggplants too!

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.

As soon as Summer Solstice comes along, my inner hostess has been sending me to the farmer’s market for fresh treats to feed friends and family. There is nothing like preparing a spread to nosh on over cocktails and chatter during these long summer evenings. Most people think that entertaining can be time consuming and costly but with a quick trip to the farmers market it can actually be quite the opposite.

My mother has always taught me to cook simply and cleanly. Never one to make overly-spiced fares, she has always opted for palette cleansing tastes like the zest of an orange in a salad dressing or fresh mint cooked with baby nugget potatoes. Her simple recipes and love of “backyard farming” has turned me into a green machine when preparing food. I believe that the best things in life are health and delicious food and when you shop local you can incorporate both.

Both vegetables offer unique, yet versatile flavours that can be translated into a number of dishes. I prefer an artichoke, especially when the hearts are marinated in oil and lemon with a hint of cilantro. When accompanied with a sweet Riesling from Blasted Church Vineyards it makes me think of being in the Mediterranean.

Here is a recipe for my mother’s delicious artichoke and spinach dip. Most of the ingredients can be found at the market and can be made in a pinch if you have unexpected guests. This dip is always a party favorite and only takes about 20 minutes to prepare.

Ingredients:
- 1 large lemon
- 1 cup of artichoke hearts (plain or marinated in olive oil)
- 2 tsp of chili flakes
- 1 package of cream cheese
- 1 cup of fresh spinach (make sure you boil it first!)
- a couple pinches of fresh cracked pepper to taste
- You can also add a bit of mayonnaise if you like a creamier texture

Directions:
1. Chop spinach and artichoke hearts into small pieces
2. In a large bowl combine spinach and artichokes with cream cheese and mix well
3. Squeeze the juice of 1 lemon into the mixture
4. Add chili flakes and pepper to taste

This dip has a creamy consistency with a citrus taste. The artichokes add a bit of texture as does the spinach. You can try grating some fresh parmesan into the dip and pairing it with a fresh loaf of artisan bread. Remember that this dip is best served hot so toss it in the microwave for a couple minutes right before you serve it. Enjoy!

Just wanted to share a thanks to all you Royal City Farmers Market boosters who share the love online through your blogs, Tweets, photos and videos.

Here’s an excerpt from Emerging Mummy’s lovely post about family memories recalled while soaking up the Market atmosphere with her children:

… I couldn’t resist chai-flavoured honey (seriously…honey flavoured with cloves and cinnamon and nutmeg! Seriously!) and even a beeswax lip balm as a treat.

Then we pulled up a patch of shade to people watch. Anne and I made a supper of crackers, water and raspberries (you think I’m kidding) while Joseph snacked on banana, raspberries and breastmilk.

I told my daughter and son about my Granny Nell and how she always had raspberries in her garden. I said that Auntie and I used to eat ourselves sick on raspberries when we were girls. How we dug the food out of her garden with my cousins, rinsing off the carrots with the garden hose and snapping peas with just one hand.

Even now, I know that July is truly here when we sit in the grass and eat raspberries with our fingers, staining each fingertip red, talking with seeds stuck in our teeth.

Meanwhile, Texpressions has put together a photo montage of images from the Royal City Farmers Market on YouTube:

Jessica at Yum-O-Rama gave a thumb’s up to La Boheme’s crepes after tasting them at the first market:

I’d heard great things about La Boheme – the line up for them at the Trout Lake Farmers Market was huge, and the lineups at a Portobello West show at the Rocky Mountaineer station was equally long. So when I saw the meager three-person lineup at the Royal City Farmers Market, I knew it was the day to try a crepe.

La Boheme makes their crepes with a light batter made from organic buckwheat flour and a small amount of white flour. I thought that it would make for a heavy crepe, but it actually very light, nutty and added a crisp texture.

I ordered the Ali Baba – red pepper spread, baba ghanoush (seasoned eggplant spread), and feta cheese warmed on a toasty-crisp buckwheat crepe, and topped with lettuce before being wrapped and served. It was a vegetarian option and it was delicious!

Twitter has also been alive with Tweets every week from Royal City Farmers Market regulars! You can find us on Twitter at @nwfarmers.

Finally, like many a Market newbie has remarked following their first visit, Miho Shimamura notes on her blog, Unnecessary Necessaries, “must bring larger bag next time:”

The weather cooperated and it was sunny and warm. I arrived at opening time (3pm) and it already was buzzing with action. The market was intimate, but it was full of vibrant energy. It had a great community feel with lots of locals perusing the stalls.

I can’t wait to go back next Thursday to pick up more goodies.

Hope to see you all there!

If we missed your Market post, let us know! Just leave a comment with the link.

Eating seasonally and locally is a way to live more lightly on the earth – with a side benefit of enjoying more tasty produce! If you’ve ever compared a woody, out-of-season California strawberry with one fresh-picked from the garden, you’ve experienced this first-hand. But if you’ve always just bought what’s available at the grocery store (and you don’t garden yourself), you may not know just what is in season. Act Now B.C. has compiled a list of benefits of eating seasonally, along with a handy chart that shows when your favourite produce is available.

The two benefits identified by Act Now B.C. are affordability (out-of-season produce usually costs more) and sustainability (environmental, community and economic) but, as I alluded to at the beginning, the most immediate and satisfying is the sheer pleasure of eating a strawberry that tastes like a strawberry should.

So, what’s in season now?

• Strawberries
• Beans
• Broccoli
• Carrots
• Cauliflower
• Celery
• Corn
• Lettuce
• Green onions
• Radishes
• Rhubarb
• Spinach
• Turnips
• Zucchini

We can look forward to all of the above, plus the following treats at the Royal City Farmers Market in July & August:

• Blackberries
• Blueberries
• Cherries
• Currants
• Raspberries
• Parsnips
• Field peppers

Remember, the market is held every Thursday from 3-7pm, starting June 25 and continuing until October 8, in Tipperary Park near City Hall.

It doesn’t just feel good to buy local – new research shows that there are demonstrable economic boosts for communities as a result. Time Magazine explains:

The New Economics Foundation, an independent economic think tank based in London, compared what happens when people buy produce at a supermarket vs. a local farmer’s market or community supported agriculture (CSA) program and found that twice the money stayed in the community when folks bought locally. “That means those purchases are twice as efficient in terms of keeping the local economy alive.”

- Time Magazine | Buying Local: How It Boosts the Economy

Other benefits of buying local mentioned in the Time article:

• Increased local employment
• Better products, as small shops are more capable to innovate in market niches
• More tight-knit community – buyers develop personal relationships with sellers
• Less distance to transport goods = less cost to environment
• Better odds that you know what you’re getting (vs. products made overseas that may not have the same level of quality control/scrutiny)
• Local/regional resilience (diversity of small businesses = more resilient economy than when majority of local jobs are in the same company or industry)
• Money circulates more quickly, benefiting more people (vs. big companies, which keep more profits locked away)

Many people are becoming more concerned about food quality, food security, and greenhouse gas emissions caused by the long-distance trucking of their food. The best thing you can do is to eat local, eat in season. And here in the GVRD, that is becoming easier all the time!

Did you know that…

· While there are many farmers in the Fraser Valley, most sell their produce to large distributors via advance contracts. It is hard for them to take time off from farming (what they do best) to travel around to sell at markets. This story in the Georgia Straight illustrates the complexity of what faces our local farmers.

· Growing vegetables in hothouses in BC causes fewer CO2 emissions than trucking them in from Mexico and California. Typically, you will save about 70% of the weight of the vegetable in greenhouse gas savings by buying local produce.

· If you have to make the choice between eating trucked-in organic produce or local conventionally-grown produce, it’s better for the environment to get the local stuff.

· The provincial government supports local products via its “buyBC” campaign. There are specific guidelines for terms such as: BCgrown, BCmade, and BCproduct; in general, these items have >50% local content.

· In BC, food security is closely tied to the province’s Agricultural Land Reserve or ALR. Without the ALR, the 100-mile diet will become impossible. With real estate prices sky-high, the ALR is under constant pressure. A recent report (PDF) by the David Suzuki Foundation gives some recommendations regarding the ALR.

· “Community Supported Agriculture” is another model of supporting local farmers.