2019 Blueberry Dessert Competition Winning Recipes

On July 14, 2019 we hosted our first ever Blueberry Dessert Competition. This competition took place as part of our annual Blueberry Festival.  We had 8 delicious entries and below are the recipes for the Top 3!

1st Place: Blueberry Cake
Kelda Summerskill, Baker

CAKE
2 3/4 c unbleached flour
1 Tbsp baking powder
Pinch of salt
I c butter
1 1/2 c sugar
2 tsp vanilla
2 tsp lemon flavour
1 Tbsp lemon zest
6 eggs
1 Tbsp olive oil
1 c milk
1 1/2 c blueberries (1/2 cup used for decoration)

1. In one bowl, mix dry ingredients together (flour, baking powder, salt)
2. In another bowl, mix wet ingredients, in order, except milk (butter, sugar, vanilla, lemon flavor, lemon zest, eggs, olive oil)
3. Alternating dry ingredients and milk, add into wet mixture.  Mix just until combined.  Begin and end with dry ingredients.
4. Stir in blueberries.  Pour into 2 x 8″ cake pans (buttered and floured).
5. Bake in 350 degrees oven for 25-30 min.  Test with toothpick.
6. Let cool completely before icing cakes.

ICING
1 ½ c butter
4 ½ c powdered sugar
3 Tbsp heavy cream
1 Tbsp vanilla
1 c blueberry puree (cooled – recipe below)

Blueberry Puree
Cook 1 ½ c blueberries with just enough water to cover berries. Bring to boil, reduce heat to a simmer, stirring occasionally, until mixture reduces by about ½. Cool!

1. Cream butter
2. Alternately, add powdered sugar and cream (add vanilla to cream) to butter, starting and ending with powdered sugar.
3. Stir in cooled blueberry puree.
4. Icing for 2 x 8” cakes!
5. Decorate with remaining blueberries!
6. Enjoy!

2nd Place: Blueberry Cheesecake
Susan Wilander, Baker

INGREDIENTS
Crust
9 whole gingersnap cookies
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Filling
1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries

Topping
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 1/2-pint baskets blueberries
2/3 cup blueberry jam
1/4 cup Blueberry liquor (reduced over low heat to 2 tbsp

RECIPE PREPARATION
Crust
Preheat oven to 350°F. Blend first 4 ingredients in processor until cookies are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.

Filling
Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled.
Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

Topping
Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted add reduced liquor . Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

3rd Place: Blueberry Butter Tarts
Karen Curtis, Baker

1/2 cup packed brown sugar
1/2 cup maple syrup (No. 1 medium grade)
1/3 cup butter melted
2 eggs
1 tablespoon cider vinegar
1/2 teaspoon salt
Blueberries
1 box president’s choice puff pastry

Combine the first 6 ingredients Spray 2 12 cup muffin tins with non-stick cooking spray. Unroll pastry sheets and cut each sheet into 12 pieces. Fit each muffin tin with a piece of the puff pastry, stretching out a bit to fit. Line bottom of muffin tins with blueberries. Pour filling over blueberries, filling to just under the top of the crust. Bake in a 375 degree oven 20-25 minutes, until filling is set and pastry is golden. Remove from oven, run knife around the edge to loosen any stuck bits. Let cool in pan for 20 minutes, then remove. When cool, top with a dollop of Golden Ears Quark, or mascarpone cheese.

Making Food Fun

It can sometimes be a struggle to get your children to eat their vegetables and healthy eating takes time to learn. It is important to be patient and persistent, but in order to avoid creating negative relationships with the food, it is also important to not to force them into eating foods they avoid. Before you get frustrated and throw in the towel, try some of these tips for making food fun for kids.

5 Tips to Make Food Fun For Kids:

  1. Create pictures with food – give food faces by cutting up vegetables, or better yet, give your child the cut up veggies and have them create pictures with the food
  2. Use fun shapes – grab a cookie cutter or knife and get creative, cut carrots into stars or sandwiches into hearts
  3. Make a game out of it – challenge them to eat the whole rainbow of colours on their plate or use silly names for food to make it more child-friendly; broccoli can become a tree and your child the giraffe or dinosaur
  4. Serve it up differently – sliced veggies and fruit not going over well? Try making them into kebabs, using dip options like yogurt for the fruit and hummus for the veggies can keep it fun and interesting
  5. Get them involved – involving children in food selection and preparation can be just what they need to have a little fun with mealtime

On Sunday August 4 our POP Club kids will be having fun as they get involved in food selection and preparation as they make greek salad. Learn more about the POP Club here and visit us at the market to register.

The POP Club is a farmer’s market-based kids program. Children (ages 5 – 12 years old) will learn about fruits and vegetables, local food systems and healthy food preparation through fun activities all season long.

Each week children will earn a $3 market token to use towards any fruit or vegetable of their choice. There is no cost to participate and the program runs every Sunday rain or shine!

Vendor Spotlight: Brewnetti Cafe

How do you ensure that your coffee is of the best quality?

Freshness is key, roasted coffee does not keep fresh for too long and tends to be very sensitive to storage and handling. Right now, we ensure we buy our coffees from the small local roasters and only after personally sampling the product. Second, is the art of grinding and brewing with the right amount and for the right time! Minor variations have a major impact when it comes to brewing coffee and keeping each cup consistent for our customers is our biggest challenge and reward! We can not wait to start roasting our own coffee beans so as to be able to control the process to perfection.

Some interesting facts about running a coffee car?

You have to be a barista, driver, mechanic, shopkeeper, stock keeper all at the same time! and face a varying working environment each day, which makes it both fun and challenging. It can be nice and sunny or it could be rainy and slushy, regardless to be able to make a drink for a stranger and make their day is so rewarding.

In what ways do the Brewnetti team like their coffee?

We serve the best quality espresso, so we do not believe in blending too many complicated flavours to mask the awesome taste of fresh espresso. We love all our drinks but we are most proud of our drinks called Café Rosa! and Crème Brulee. They are subtle yet flavourful and have the right amount of kick! Both when served hot or iced.

What do you enjoy the most about selling at farmers markets?

Being face to face with customers and getting instant feedback and compliments from them. Meeting other local vendors and understanding their perspectives. The vibe is so friendly and we love that families come out with their kids and pets. It does not feel like work at all, the busier the day the more energizing it is !

Why is growing local important to you?

We have been so humbled by the kindness and support of local communities and customers overall, it has grown our confidence and faith that we are doing something meaningful and contributing in a positive manner to the society. We have also come to appreciate the organizers of the market and all other vendors who come together to be able to host such events for the local communities to come out, get value and connect.

Stop by Brewnetti Cafe for a cup of hot morning coffee at the Coquitlam Farmers Market on August 4th and 11th!

Sunday, August 4

Visit the market this Sunday to find the best in local produce, baked goods, artisan crafts, local spirits, and more!

Shop the vendors of tomorrow! This Sunday is our annual Kids Market where we dedicate a portion of the market to young entrepreneurs with great products for sale – all made by them! Stop by the food truck area of the market to check out products made by 16 young entrepreneurs.

Grab breakfast or lunch from Kara’s Crepes or new vendor, Plant-astic.  Grab your Sunday morning cup of coffee from Brewnetti Cafe and a cool treat at the Rocky Point Ice Cream truck.

Join us at the Kids Craft Table to make clothespin fish puppets!

Musician, Ranj Singh, joins us at the Market this Sunday! Get a sneak peek of his music HERE, and catch him live this weekend!

Vendor attending market this Sunday * please note this list is subject to change
  • A Bread Affair
  • Aji
  • Amazing FoodBC
  • Anderson Distilleries
  • Arnalia Pristine Beauty
  • Aslan Organics
  • Beckmann Berry Farm
  • Boneheads Kitchen
  • Brewnetti Cafe
  • Ca Croustille Bakery
  • Canoe Cola
  • Central Park Farms
  • Chanthorn Orchids and Thai Curry Sauce
  • Chef Pieter
  • CraftWilder
  • Crisp Organics Ltd
  • Dee’s Jewelry Box
  • Ela Made Me Do It
  • Food On The Grow
  • Forstbauer Family Natural Food Farm
  • Gabi & Jules Handmade Pies
  • Gesundheit Bakery
  • Golden Ears Cheesecrafters
  • Hill Top Farm
  • Kara’s Crepes
  • Koji Fine Foods
  • Langley Organic Growers
  • Maan Farms Estate Winery
  • Mama Bear Essentials
  • Mandair Farms
  • Mariner Brewing
  • Mediterra Soaps
  • Mountain Naturals Soap
  • Never Say Die Nursery
  • Plant-astic
  • Quality Oak Accents
  • Rai Produce / Harvest Direct Farms
  • Redl’s Home Grown Beef
  • Reverent Acres
  • Rockweld Farm
  • Rocky Point Ice Cream
  • Royal City Donuts
  • S & S Nursery
  • Samaya Delights
  • Sea Cider Farm & Ciderhouse
  • Stephanie’s Kitchen
  • Sweet Thea
  • The Cawston Market Farmer
  • The Corn Shack
  • The Jerk Store
  • The True Nosh Company
  • Tojo’s Sticks & Bags
  • Wah Fung Farm
  • West Coast Fence Art
  • Whey Fresco

Summer POP Club – Week 14

Discover the Power of Produce and join the POP Club this Sunday!
August 4 – Week 14: This week POP Club kids will be making dairy-free greek salad with ingredients sourced from the market. Stop by the POP tents to sign in (or register) and get started on the activity. Don’t forget to participate in the 2 Bite Club and complete your passport to get your $3 token, redeemable on any fruits and vegetables in the market.
2 Bite Club: tomato
The POP Club is a farmers market-based kids program. Children (ages 5 – 12 years old) will learn about fruits and vegetables, local food systems and healthy food preparation through fun activities all season long.
Each week children will earn a $3 market token to use towards any fruit or vegetable of their choice. There is no cost to participate and the program runs every Sunday rain or shine!

Hidden Vegetable Recipes for Kids

Trouble Getting Enough Vegetables in?

It is one thing to teach our children the importance of eating vegetables, and another thing to actually get them to eat veggies and enjoy them. While it is best to encourage children to change their eating habits to include more vegetables, sometimes you might have to resort to hiding vegetables in foods as an easy way to get nutritious food into their daily lives.

Below are some recipes with hidden vegetables in them, perfect for your sometimes fussy eaters:

Sweet Potato and Peach Smoothie (recipe from www.easycookingwithmolly.com)

Ingredients:

1 Large Sweet Potato – cooked & mashed
2 Medium Fresh Peach – chopped
1 Cup Milk – use vegan options if need be
½ Cup Ice – OPTIONAL
1 Tsp Fresh Ginger
Pinch of Cinnamon
Pinch of Salt

Directions:

1. Place all the above ingredients in a blender and pulse until smooth.
2. Transfer in Glass and serve chilled

Hidden Veggie Mac and Cheese (recipe from www.soyummy.com)

Ingredients:

1 ¼ cup carrots chopped
1 ¼ cup Butternut squash
2 boxes macaroni
2 cups cheese of your choosing
1 cup whole milk or milk substitute

Directions:

1.  Pour 6 cups of water into a large pot and bring to a boil. Pour in macaroni.
 2. Take a large sieve and place it on top of the large pot where the macaroni is cooking. Add carrots and butternut squash. Cover with a lid and let boil/steam for 15 minutes
3.  Drain macaroni and place the pot back onto the burner. Using your sieve and a rubber spatula, begin mashing carrots and butternut squash through the sieve. You should have a purée in the large pot. If your sieve is too fine, you can always blend the veggies and then add them back to the pot.
4. Add milk and stir constantly, then add cheese blend and continue to stir until all ingredients are well mixed.
5.  Add cooked macaroni and mix. Let cool and serve.

 

On Sunday July 28 our POP Club kids will be learning new and interesting facts about their favourite vegetables found at market. Learn more about the POP Club here and visit us at the market to register.

The POP Club is a farmer’s market-based kids program. Children (ages 5 – 12 years old) will learn about fruits and vegetables, local food systems and healthy food preparation through fun activities all season long.

Each week children will earn a $3 market token to use towards any fruit or vegetable of their choice. There is no cost to participate and the program runs every Sunday rain or shine!

Vendor Spotlight: Samaya Delights

What makes Samaya Delights stand out in comparison to other bakeries at the farmer’s market?

Samaya Delights is a vegan bakery that specializes in Mediterranean desserts. Very rarely do you find vegan delights from that part of the world, which is why we wanted to make our cultural food accessible to as many people as possible. All of our products are handcrafted and made to order meaning everything is as fresh as can be. 

How did you come to baking? What inspired your recipes?

I grew up in the Middle East and was taught how to bake by my mom. I loved baking growing up and have continued to love it even after moving to Canada. Being exposed to new trends, flavours, and culture encouraged me to blend these two cultures in my baking. My recipes are traditionally Mediterranean with a Canadian twist! Vancouver’s food culture is very progressive whether that may be through homegrown or local foods and I wanted to be a part of that which is why I make the majority of my products vegan.

In what ways do you ensure that your products are both healthy and delicious?

We use no added ingredients other than natural and raw. Using recipes passed on from generations ensure the products are as healthy as can be in that special item you buy from Samaya Delights. 

What do you enjoy the most about selling to farmers markets?

My family and I love the whole experience of the farmers market. Getting to know the other vendors, customers, and organizers is our favourite part. We feel part of an amazing community that really cares about the experience it offers. It is more than a place to sell our product.

Why is growing local important to you?

Although not all ingredients are local, we try to buy when possible. Local ensures freshness and quality is usually superior. Also supporting the local business ensure the local community grows. Interdependence benefits all at the end.

 

Samaya Delights will be present at our markets on the 28th of July and 4th of August – make sure you stop by for a tasty Mediterranean treat!

Summer POP Club – Week 13

Discover the Power of Produce and join the POP Club this Sunday!
July 28 – Week 13: This week POP Club kids will be doing a Veggie School activity. This activity involves them choosing their favourite vegetable that they can find in the market, and then learning new and interesting facts about the vegetable from a farmer that is selling the vegetable. Stop by the POP tents to sign in (or register) and get started on the activity. Don’t forget to participate in the 2 Bite Club and complete your passport to get your $3 token, redeemable on any fruits and vegetables in the market.
2 Bite Club: apricot
The POP Club is a farmers market-based kids program. Children (ages 5 – 12 years old) will learn about fruits and vegetables, local food systems and healthy food preparation through fun activities all season long.
Each week children will earn a $3 market token to use towards any fruit or vegetable of their choice. There is no cost to participate and the program runs every Sunday rain or shine!

Eating Local

What is local food?

Local food is food that is grown or farmed close to the place of sale and preparation. At the Coquitlam Farmers Market, all of our farmers grow and raise their products locally.

Why eat locally produced food?

The aim of eating local is to connect food producers (our farmers) and food consumers (you!), this develops self-sufficient food networks, improves the local economy, and strengthens the environment and community. Local foods also promote sustainable farming practices such as organic farming. Consuming local food also allows you to see the local variety in fruits and vegetables which means you get to enjoy fresh and in-season foods!

Here are just a few of the fruits and vegetables that are in season that you can find at the market:

Blueberries, cherries, cucumber, raspberries, salad greens, apricots, carrots, swiss chard, garlic scapes, zucchini, fava beans, nectarines, and so much more!

On Sunday July 21 our POP Club kids will be learning about what local food means, the benefits of eating local, and about what fruits and vegetables are in season at the market. learn more about the POP Club here and visit us at the market to register.

The POP Club is a farmer’s market-based kids program. Children (ages 5 – 12 years old) will learn about fruits and vegetables, local food systems and healthy food preparation through fun activities all season long.

Each week children will earn a $3 market token to use towards any fruit or vegetable of their choice. There is no cost to participate and the program runs every Sunday rain or shine!

Summer POP Club – Week 12

Discover the Power of Produce and join the POP Club this Sunday!
July 21 – Week 12: This week POP Club kids will be learning about what local food means, as well as learning about what is in season in the market by doing a Local Food Search activity. Stop by the POP tents to sign in (or register) and get started on the activity. Don’t forget to participate in the 2 Bite Club and complete your passport to get your $3 token, redeemable on any fruits and vegetables in the market.
2 Bite Club: cucumber
The POP Club is a farmers market-based kids program. Children (ages 5 – 12 years old) will learn about fruits and vegetables, local food systems and healthy food preparation through fun activities all season long.
Each week children will earn a $3 market token to use towards any fruit or vegetable of their choice. There is no cost to participate and the program runs every Sunday rain or shine!