Sunday September 3

It’s hard to believe that it is already the last official weekend of Summer! But, we still have lots of great events and delicious local goods at the market for you for another couple of months! Make us part of your Labour Day Weekend plans!

Come by the market with your tastebuds ready for our first ever Chili Cook-Off! Local chefs, community organizations, vendors, and even a home chef will duke it out for the rights to say their chili is the best in Coquitlam! $5 gets you your tasting pass and judging rights. All proceeds go to SHARE Family & Community Services. Cook-off takes place between 10:30am – 12:30pm.

POP Kids! This week, we’re learning more about our favorite pollinators – bees! And, we’re sampling apples in the Two-Bite Club!

With the end of summer near, it is almost time for school to start again. Stop by the kids craft table to make a cool bookmark to help you mark your place in your favorite story or textbook!

We’re so happy to welcome The Land of Deborah back to market as our musician this weekend! Deborah’s feel-good folk pop is always a welcome addition to the market!

Vendor List for Sunday, September 3

Getting to Know: Redl’s Home Grown Beef

July 7, 2017 was the beginning of evacuations, some lasting three to five weeks due to fires burning out of control.

Redl’s Home Grown Beef has be a part of the Coquitlam Farmers Market, and additional markets across the Lower Mainland for many years. Barrie and his wife Marge, along with the rest of their family have established a devout customers base. Sadly this past month, fires have taken control over parts of British Columbia, affecting many including Barrie and his family.

Physically our ranch property and our government range permits are still intact. We say this “HUMBLY” as other ranchers have not faired as well. Members of our community got together to help at the fire centres, community halls distributing foods, and other necessities.

Barrie and his family being evacuees of the devastating fires themselves, stayed back to help with efforts along with many other community members.

Many folks stayed to fight fire, help neighbours, house horses, cattle and other animals that needed a place to be safe. During this time we as ranchers were allowed to travel through check points controlled by the RCMP and military. We helped the SPCA to rescue livestock, helped evacuate cattle from burnt areas to new pastures. The fire fighters needed drivers to transport water to crews working in subdivisions cooling hotspots.

After a number of weeks aiding fire efforts along with many other community members, and countless nights spent watching tensely as a red hue filled the sky, Barrie and his family made their way back to the ranch.

We are seeing cattle in need of fall pasture, winter feed and ranchers attempting to locate them as they have vacated their normals rangelands due to the fences being burnt.

Despite the destruction, there were moments of comradery that was encouraging for the Redl family.

It was very heartwarming to see the community spirit. Some of the RCMP who came into our community from other cities across Canada were taken aback by the rural attitude concerning helping wherever needed.

So now with heavy smoke clearing and fires beginning to settle down, Redl’s Home Grown Beef has made its much anticipated return to market, continuing to develop their relationships with each and every customer, as well as provide meats from an environment that is respectful of the land and of the animal.

Old fashioned values are the foundation of our business. Treat every customer as a member of our extended family. Be truthful and up front to our customers-listen to concerns and queries. All questions are to be answered to the best of our knowledge and often can be somewhat educational.

Another important value for Redl’s Home Grown Beef is being environmentally sustainable.

Our operations are in sync with nature; the seasons and the climate. Our cattle spend most of their time contently grazing in a low stress environment.

Along with participating in farmers markets as a vendor, Barrie and his family are strong advocates for local, small scale producers.

We purchase products from small family businesses, who are involved in agriculture. We like to support family operations who put good wholesome food on the plates of their customers. They all have a story to tell from how they raise their products, and the dedications and perseverance they exhibit. Buy local, support the small producer, and eat healthy!

After a long journey of evading fires; first evacuating to the west avoiding lighting strikes; then returning home to bring back evacuated livestock as fires threatened to jump the Fraser River; to where the family ended up for about two weeks- east in Horsefly- before finally heading home, Barrie and his family has this to say.

From all of us at Redl’s Home Grown Beef, Barrie, Marge, Travis, Connie-lyn and our grandchildren; we have been overwhelmed by the emails, phone calls and cards expressing concern for our safety and well being. From customers, vendors and market staff members. We thank you all!

Fresh Eats Blog: Cucumbers

Here at the Coquitlam Farmers Market we are all about local, seasonal and sustainably grown produce. What better way to celebrate the summer months than a fresh take on some familiar foods! This week’s topic: cucumbers.

Did You Know?

Did you know the term “cool as a cucumber” comes from the cucumber’s ability to cool the temperature of blood? This is why they are included in skin regimes.

Cucumbers contain plenty of your daily vitamin and mineral intake, including Vitamin B, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, and Potassium.

Cucumbers are in season in South West British Columbia from August until October! Make sure you stop by the market this Sunday to try some of the province’s best!

Recipe of the Week

Salad- Stuffed Tomatoes 



3 red potatoes
Salt and freshly ground pepper
4 large tomatoes
1 teaspoon Dijon mustard
2 tablespoons red-wine vinegar
1 tablespoon freshly squeezed lemon juice (1/2 lemon)
3 tablespoons olive oil
1 cucumber, seeded and cut into 1 1/2-inch-long matchsticks
1/2 bunch arugula (1 1/3 cups), cut into thin strips
4 onions, peeled and cut into thin rounds


Step 1- Place potatoes in a small saucepan; cover with salted water. Bring water to a boil, and cook potatoes until fork tender, 12 to 15 minutes. Remove pan from heat, and transfer potatoes to an ice-water bath until cool.

Step 2- Drain potatoes, and slice into 1 1/2-inch-long matchsticks; set aside.

Step 3- Slice off the tops of tomatoes; discard tops. Using a melon baller, scoop out the seeds and flesh; discard. Set the tomato “bowls” aside.

Step 4- In a small bowl, whisk together mustard, vinegar, and lemon juice. Season with salt and pepper. Slowly whisk in oil. Set vinaigrette aside.

Step 5- In a medium bowl, combine potatoes, cucumber, arugula, and onions. Add reserved vinaigrette; toss gently to combine. Divide salad among tomato bowls, and garnish with dill fronds, if available.

Ingredients at the Market

Cucumbers: Forstbauer Farms, Nutrigreens, Ripple Creek Organic Farm, Wah Fung Farm

Potatoes: Forstbauer Farms, Shen’s Farm, Never Say Die,

Tomatoes: Forstbauer Farms, Never Say Die, Ripple Creek Organic Farm

Arugula: Langley Organic Growers

Onions: Ripple Creek Organic Farm

Butter & Cheese: Golden Ears Cheescrafters

Other Greens and Vegetables: Amazia Farm, Floralia Growers, Forstbauer Farms, Langley Organic Growers, Never Say Die Farm, Ripple Creek Organic Farm, Shen’s Farm, Wah Fung Farm

Steps on How To Grow

Cucumber Planting 101:

Step 1- Since cucumbers are so easy to grow, feel free to plant your seeds directly into your garden in May! Cucumbers can grow in partial shade but for optimal growth, place them in as much sun as possible. When planting outside, make sure you are using a raised plant bed for the best drainage. If you are growing them inside, supplement sunlight with a growing light and transplant into a pot.  If you have a later start for planting, purchasing starter plants is ok too!  Just ensure you plant these by June 1.

Step 2- Add organic fertilizer, compost or manure to improve growth. Since they are vine crops, so it’s best to grow cucumbers on a trellis to keep them up off the ground, which help reduce the chance of pests getting at your crop. This also helps them grow vertical and straight.

Step 3- Plant your cucumber seeds about 1 inch apart, and about 1/2 inches deep. You can either make a hole in the dirt and drop the seeds into it, or you place the seeds on top of the soil and gently press them in.

Step 4- If planting indoors, place one seed per seedling tray. Due to their growth rate, you will have to transfer the plant into a pot. Options range from pea, cow or plastic pots.

Step 5- Water once you have planted your seeds. Cucumbers love water, so ensure they are watered regularly so that the soil does not dry.

Step 6- Harvesting your plant could come sooner than you might expect because of their growth rate. Cut the cucumber off the vine instead of pulling it off. Pulling could damage the cucumber itself as well as the vine.

Note: If you wait too long to harvest, the cucumber could become very seedy. It is always wise to follow the instructions on that are specified on the package of seeds.

Cucumbers in B.C.

Cucumbers have been cultivated both in India and China for about 3,000 years! Did you know Christopher Columbus is generally given credit for introducing them to North America?

Cucumbers are considered a greenhouse vegetable in this province. The industry relies on state-of-the-art facilities and production practices to produce high-quality fresh vegetables.

Without this technology, cucumbers have a much shorter season in B.C. since this vegetable does not fair well in the cold.

Sunday August 27

It’s Member Appreciation Day this Sunday! Members – stop in to enjoy some Members-Only specials from many of our vendors. Not a Market Member yet? Click here to find out more and sign up!

Member Only Specials for August 27
KICS Lemonade- $1 dollar off all new syrups
Kizzy’s Macarons- 1 free macaron with the purchase of 5!
Ripple Creek Organics- $1.50 for a bunch of kale
Gypsy Trunk Food Cart- Save $2 off a Gypsy Burrito
Sprig and Thistle- 4 soaps for $20!
Red Barn Plants and Produce- Ginger Gold Apples for $1 lb
Jam Shack- 10% off all jams
Gesundheit Bakery- $1 off all purchases over $5

We’ve got lots of great food truck options for you this Sunday! Stop by for breakfast or lunch at Gypsy Trunk Gourmet Fare, Old Country Pierogi, or Hunger Management! And don’t forget to grab a coffee or iced tea at Biscotti Joe!

POP Kids! We’re playing an herb-smelling guessing game this week in our Power of Produce tent! And try some cucumbers and watermelon in the Two-Bite club!

City of Coquitlam Councillor Dennis Marsden will be at market this week as part of our Coffee with Councillors series. Stop by his tent to pick up a complimentary coffee and treat and chat about all things Coquitlam!

Our musician this week is guitarist, Ron Forbes-Roberts. He plays everything from classic rock to modern pop, and always provides a lovely backdrop to your Sunday morning shopping.

Visit the Kids Craft Tablet this week to make a fun popsicle stick snake!

Vendor List for August 27

Getting to Know: Mandair Farms

The Farmers markets is what keeps me going, it gives me the strength to do what I do when people show their support and buy from us locally.

Mandair Farms has been a part of the Coquitlam Farmers Market for many years. Now run by a core team of five family members all of whom are under 25 except for matriarch Jasbir, the farm uses sustainable agriculture to produce some of the best fruit in the province!

Running out of Abbotsford, son and manager of all farming operations, Sajan says he is proud of what his young team has accomplished this year. Despite their young age, they still focuse on core values.

I am always looking for new innovative ways to run the farm and the business. I recently just went to Scotland for the international “Bridging the Gap” program that focused on passing down information from the older generation in Europe to the new young generation that is interested in sustainable farming.- Sajan

Mandair farms uses the best of both worlds in terms of conventional farming as well as organic methods. The family believes that both methods have pro’s and con’s and try to integrate them in order to create the best product.

In terms of keeping it sustainable, if there is a need to spray to save the crop we will do so instead of letting all of the hard work go to waste. Remember; spraying costs money, if we don’t need to we won’t spray.

Some of these practices have been passed through generations. Mother and guider, Jasbir grew up in a family of farmers.

My family has always farmed, even back in India. My grandmother used to grow food just to donate to the people that did not have anything, so I was born into. I have raised my kids into farming as well, my son now manages all the farming operations after his father passed away two years ago.-Jasbir

Mandair Farms began selling their produce to markets based on a fluke situation. With crop left over and a need to sell, Jasbir discovered the chain a farmers markets across the province.

I did not apply or contact anyone, I just showed up one Sunday and I think it was Tammi that was the assistant market manager. She asked who I was, and didn’t question that I wasn’t supposed to be there but let me set up. The following week Tabitha turned me away but told me about the application process. Since then markets have become our primary store front.

Jasbir says growing in B.C. posses no real difficulty in terms of production. The weather is good, the land is good and water is the absolute best. What she finds most challenging is finding suitable people to help out with operations.

The new generation doesn’t want to work in the farm doing labor. The other difficulty is selling the product to actually make a living. We can have a really good crop but the price that is paid from the cannery is sometimes not even enough to make ends meet.

Despite this, the passion to farm and the love of community continues to drive Mandair Farms. Jasbir says seeing where your food is coming from and speaking to the farmer that grew it really helps to connect people with the food that they eat, and supporting the farmer will always feel good.

Supporting local supports the local economy, if you buy from a local farmer they are able to increase their production to support the demand and therefore provide jobs to people in the community.

Jasbir argues locally grown food is the best for your health for many reasons. It is grown close to home and comes straight from the farm without being stored for longer periods of time. She also says the taste of locally grown produce will lead to higher satisfaction knowing your meals are healthy and homemade.

…so my first market was under an umbrella tent with a small table on a very rainy day.

Fresh Eats Blog: Microgreens

Here at the Coquitlam Farmers Market we are all about local, seasonal and sustainably grown produce. What better way to celebrate the summer months than a fresh take on some familiar foods! This week’s topic: microgreens.

Did you know raspberries belong to the same botanical family as the rose and the blackberry?

Did You Know?

Although, young and the first growth from a seed, did you know microgreens are packed full of  vitamin E, K and C? What has been doubled by some as the new kale of healthy eating, microgreens are the perfect garnish to almost any dish!

Microgreens  are in season in South West British Columbia! These young vegetables and herbs that are harvested while tiny, tender, and tasty. Make sure you stop by the market this Sunday to try some of the province’s best!

Recipe of the Week

Mushroom-and-Microgreen Omelet



1 tablespoon unsalted butter, divided
1 1/2 ounces white mushrooms, thinly sliced (about 3/4 cup)
Coarse salt and freshly ground pepper
3/4 cup microgreens
3 large eggs


Step 1- Heat half the butter in a small nonstick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl; stir in microgreens.

Step 2- Whisk eggs in a medium bowl until well combined; season with salt and pepper. Wipe skillet clean with paper towels. Melt remaining butter over medium heat, swirling to coat bottom of pan. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly.

Step 3- With a heatproof flexible spatula, push eggs from edge toward center, tilting pan to let uncooked eggs run underneath, until omelet is just set, 1 to 2 minutes.

Step 4- Place mushroom filling on 1 side of omelet. Using spatula, gently fold other side of omelet over filling. Serve immediately.

Ingredients at the Market

Microgreens: Nutrigreens, Wah Fung Farm

Butter & Cheese: Golden Ears Cheescrafters

Eggs: Rockweld Farm

Other Greens and Vegetables: Amazia Farm, Beckmann Farm, Floralia Growers, Forstbauer Farms, Langley Organic Growers, Never Say Die Farm, Ripple Creek Organic Farm, Shen’s Farm, Wah Fung Farm

Steps on How To Grow

Microgreen Planting 101:

Step 1- Choose a shallow container with sufficient drainage holes.

Step 2- Fill the container with one and a half inches of organic soil or compost. To ensure the soil is flat so that the greens will sprout evenly, use a piece of cardboard and gently press down.

Step 3- Find the seed mix that fits your growing need. Certain varieties will sprout at the same time, while single-crop microgreens are another option. Place the seeds on the surface of the soil and us the piece of cardboard used in the previous step to lightly press them into the soil.

Step 4- Use a wire-mesh sieve to sift a very fine layer of dry potting mix over the seeds. Place your pot in a warm and dark space until germination. Then place them in a sunny spot.

Step 5- Carefully water the seeds in with a gentle shower from a watering can. Place the tray on a sunny, south-facing windowsill or under grow lights. Expect the seeds to germinate in three to seven days.

Step 5- Ensure the soil is consistently moist. If you feel you have overwatered your plant, tip out excess moisture.

Step 6- Once your microgreens are ready for harvest, snip the plant right above the soil line when their first true leaves unfurl which is about seven to fourteen days after germination, depending on the green.

Microgreens in B.C.

There are a growing number of  farmers who produce microgreens in B.C. This easy-to-grow product ensures a longer growing season. This in combination with the provinces warm climate and ocean breeze makes this a great place to farm this product!

Microgreens are slowly becoming easier to find as they become more popular, but they are still rare in grocery stores and must often be bought directly from their growers.

Sunday August 20

Join us this Sunday for fresh produce, scrumptious baked goods, artisan crafts, music, and more! Come to the market hungry and grab breakfast or lunch at Island Time Food Truck or Kampong-Taste of Malaysia.

Hey POP Kids! We’re making fruit jam this week! Plus, sample Nutrigreens in the Two-Bite club!

Come celebrate summer flowers at our Kids Craft Table! Stop by to make a cupcake liner flower – or a whole bouquet!

Don’t miss our Winter Gardening Workshop! While we still enjoy warmth and sunshine, it is time to start planning for colder weather. Find out how to keep your garden growing even in the colder seasons! Info and tickets: Click Here!

Vendor List for August 20

Getting to Know: Nutrigreens

I always enjoy myself at farmers markets. No matter how tired or how bad my personal life gets, it all goes away. This because I enjoy myself and I’m in the moment.

Nearly a decade ago, Serge Krivoy began learning how to grow Microgreens. For two years and four seasons, he worked on his craft before selling his first crop.

Following the passing of his mother, Serge decided to use his emotions that he inherited as fuel to establish a farm enterprise.

I was determined to grow chemical free food. I was also committed to buying local supplies and talent to support our community in the form of the multiplier theory. Now my motivation has evolved. I now grow Microgreens and Baby Greens naturally for my family and friends because farming is just fun.

The seed of creating chemical free and organic produce was first planted in his final year at Simon Fraser University. Serge and a team of students across varying disiplanes entered an open concept business plan competition, hosted by the University of Toronto in 2008.

We placed second. I had a lot of fun. “Work” for twelve hours flew by. I knew then that I wanted to be involved in the new wave of young farmers entering the agriculture sector.

Nutrigreens’ operations are processed by hand. Serge says this keeps himself grounded and connected with the environment.

Each stem is touched by a caring human hand insuring a very high standard for safety and quality control.

Serge adds this method is proven safe, efficient and effective.

Nature has been growing all plant life naturally, without chemicals for thousand of years.

Microgreens are harvested before the root. They are grown in soil and are easier to eat then the full grown version of themselves, enabling endless possibilities of pairing Microgreens with your favourite meals.

I believe Microgreens are the next evolution in eating whole food well because they are approximately twelve times more nutritionally dense than the same seed grown up.

Serge says he enjoys participating in farmers markets and is happy to say he earns a living off of what he loves to do.

Costumers have access to fresh produce with the highest nutritional density because all produce are harvested and processed the same day the product are sold.

He has joked with his colleague about going to farmers markets to relax, but adds there is some truth to this.

I always enjoy myself at farmers markets. No matter how tired or how bad my personal life gets, it all goes away. This because I enjoy myself and I’m in the moment.

Finally, for Serge the importance of growing and buying local creates the multiplier effect and positive peer pressure to grow health fresh product.

Fresh Eats Blog: Blueberries

Here at the Coquitlam Farmers Market we are all about local, seasonal and sustainably grown produce. What better way to celebrate the summer months than a fresh take on some familiar foods! This week’s topic: blueberries.

Did you know depending on the variety, blueberries have either deciduous or evergreen leaves?

Did You Know?

Did you know that blueberries are Canada’s number one fruit export?Under the rights conditions, blueberries plants can last approximately 80 years and are in season in South West British Columbia for August and September!

Blueberries contain minerals such as iron, manganese, phosphorus and potassium and now with more varieties than ever, you can plant blueberries to last in a wider range of climates. Make sure you stop by the market to pick some up while they are still in season!

Recipe of the Week

Rainbow Salad with Lemon Poppyseed Dressing

Courtesy of ChristineM & allrecipes Canada


3 cups torn lettuce leaves

1 cup chopped cucumber

2 chopped green onions

1/2 cup chopped yellow bell pepper

1/2 cup chopped red bell pepper

1 large carrot, peeled and sliced thin

1 apple, sliced thin 1 cup

Fresh blueberries (as much as you would like!)

1/2 cup walnuts


2/3 cup crumbled feta cheese

3 tablespoons apple cider vinegar

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

2 teaspoons honey

1/2 teaspoon onion powder

1/4 teaspoon kosher salt

1/2 cup grapeseed oil

2 tablespoons poppy seeds


Step 1- Chop apples, bell peppers, carrots, cucumbers and lettuce.

Step 2- Prepare the dressing by adding the ingredients into a small bowl. Whisk the apple cider vinegar, lemon juice, Dijon mustard, honey, onion powder, and salt together. Then slowly include the grapeseed oil and poppy seeds. Finally, whisk until combined.

Step 3- Toss the lettuce, cucumber, green onions, yellow bell pepper, red bell pepper, and carrot together in a large bowl.

Step 4- Arrange the apple slice atop the vegetable mixture. Scatter the blueberries, walnuts, and feta cheese over the top of the salad.

Step 5- Drizzle your dressing over the salad to serve.

Ingredients at the Market

Blueberries: Beckmann Farms, Floralia Growers, Mandair Farms

Flavoured Vinegar: Red Barn Plants and Produce

Cheese: Golden Ears Cheesecrafters

Bell Pepper: Floralia Growers, Never Say Die

Green Onions: Wah Fung Farm, Never Say Die, Ripple Creek Organic Farm

Carrots: Forstbauer Farms, Shen’s Farm, Ripple Creek Organic Farm

Cucumber: Shen’s Farm, Langley Organic Growers, Never Say Die

Lettuce: Langley Organic Farms, Ripple Creek Organic, Wah Fung Farm

Other Greens: Floralia Growers, Forstbauer Farms, Langley Organic Growers, Mandair Farms, Never Say Die Farm, Ripple Creek Organic Farm, Shen’s Farm, Wah Fung Farm

Steps on How To Grow

Blueberries Planting 101:

Step 1- Although considered self-pollinating, having more than one plant is beneficial to your yield. Choose between the two different varieties, ie: two different plants will ensure a higher yield.

Step 2- Plant your bushes in well-draining soil, or in a raised bed. Blueberries love the sun but also do not like to be constantly water logged. To ensure your plant does not have too much moisture, add peat moss into your soil.

Note: Depending on your climate, be prepared to water your plants frequently.

Step 3- Adding two to four inches of mulch, once a year, will help regulate moisture and keep weeds at bay. Fertilize with an acid fertilizer when the buds appear in early spring, and then again once the fruit is established.

Step 4- In your first year of growing, cut off the first bloom/blossoms. This will give you a better crop for years to come! From year one onward, prune at the end of every season.

Note: The acidity of a blueberry plants’ surroundings in crucial to its growth. If you feel you are growing in less than ideal conditions or are not seeing results, try growing your plant in a container, or consult your local garden center for any questions.

Blueberries in B.C.

Did you know in B.C. alone 700 farmers harvest upwards of 77 million kilograms of blueberries per year? The province’s Blueberry Council says this number is steadily increasing!

B.C. is one of the largest highbush blueberry suppliers in the world, ranking third internationally. Highbush blueberries alone span over 11,000 hectares (27,000 acres) across the province which is approximately 96 per cent of the countries supply of this variety of blueberry!

Sunday August 13

It’s Blueberry Pancake Breakfast time! Join us this Sunday for a delicious blueberry pancake breakfast prepared by members of the Coquitlam Express Jr A Hockey Club! Don’t forget to grab a coffee from Biscotti Joe to wash down the yummy hotcakes!

POP Kids! It’s time for Cooking School 101! Stop by the POP tent to make a fruit salad and sample Nutrigreens in the 2-Bite Club.

Join us in our extended Kids Zone this Sunday! We will be making blueberry magnets at the Market Craft Table and Place des Arts will be onsite creating fun buttons with kids.  Also, play a game of classic corn hole, a unique twist on pin the tail on the donkey (hint: it involves a giant pancake and a pat of butter!) and have some fun with bubbles and chalk!

Our musician this weekend is Norine Braun with Alice Fraser on keys. This duo’s bluesy style is the perfect music to stroll the market to.

Vendor List for Sunday, August 13