Sunday November 5

Port Moody Opening Day is here! We’re excited to return to the Port Moody Recreation Complex this Sunday and see some familiar faces again! They’ll be lots of returning vendors, but also some great new faces to meet!

Big Red’s Poutine is our food truck this Sunday, and he has a special treat for our Market! This Sunday only, he will offer a ‘Port Moody Poutine’. This blend of hand-cut fries, crispy bacon, and farmers sausage is available for one day only! Cheeses Crust food truck will be at market as a first time food truck in Port Moody, and come meet one of our new coffee vendors – Brewnetti – A Cafe on Wheels!

Kids! Visit our kids craft table to make a paper bag scarecrow! Choose fun faces and hair to make your scarecrow truly unique!

This week’s musician is Ranj Singh. Ranj’s great mix of Indo-Canadian music and some well-known classics is very popular with customers and vendors alike.

Complete List of Vendors for Sunday, November 5

Getting to Know: Jerk Store

As a new business it is a great way to get feedback on my products. You also learn to many things from other vendors who have been in the same position.

As many have come to realize this season, the Coquitlam Farmers Market is known not only for its produce, but its great prepared food and the products coming from Jerk Store are no exception!

Jerk Store offers a unique blend of flavours with their handcrafted artisan jerky, from French Onion Soup to Chimichurri! Made with 100% all natural ingredients owner Khal and his team go from slicing the beef, marinating it overnight, to packaging all in Port Moody.

We use premium B.C. Beef that is free of hormones and antibiotics.

And a surprise to many?

That we make tofu jerky! People seem to automatically associate us with meat products and several have been pleasantly surprised when they discover we have non-meat options.

The number one question Khal asks himself while creating his product is, “is this something I would want to eat?” He says the first step for those who are hesitant on buying locally produced food is to simply trying the product.

Discover what food is supposed to taste like. The mass produced food system is unsustainable and making people and the planet sick.

Khal says farmers market help raise awareness of how to produce real food in addition to supporting the local economy and community.

It is only going to grow as more people open their eyes and realize that supporting local is a more sustainable and healthy way of living.

My Sunday Morning at the Farmers Market

We were so lucky to have regular market customer, Natasha Asselstine write a blog about her Sunday morning ritual of visiting the market. Natasha is a holistic nutritionist offering her services in the Tri-Cities area. Her blog perfectly captures all the components that make our market so special.

Give it a read HERE, and be sure to check out the rest of Natasha’s website, too!

Fresh Eats Blog: Potatoes

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: potatoes.

Did you know potatoes are one of the world’s most important staples? From 1845 to 1852, Ireland experienced a great famine due to the shortage of potatoes, killing about one million people.

Did You Know?

Did you know many compare potatoes to pasta or bread because of the amount of carbohydrates it contains? There are thousands of different varieties of potatoes, all pollinated by bees!

Despite the name, did you know sweet potatoes are only loosely related to potatoes?

Potatoes are in season in South West British Columbia from August until sold out the next year! 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: 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

Potato Planting 101:

Step 1- Plant seeds or small portions of pre-cut potatoes in nutrient rich soil. If you are planting pre-cut pieces of potatoes, make sure you cut them about one day before in order to give it time to form a protective layer prior to planting.

Step 2- Form a trench and then spread and mix in rotted manure or organic compost in the bottom.

Step 3- Plant seed potatoes one foot apart in a 4-inch deep trench, eye side up.

Note: It is recommended to practice yearly crop rotation.

Step 4- Make sure you water your plants regularly. This is especially important when the tubers are forming. Potatoes like growing in soft soil that can be drained well.

Step 5- When the plant is about six inches tall, hoe the dirt up around the base of the plant in order to cover the root as well as to support the plant. Bury them in loose soil. This ensures the crop does not get sunburnt.

Note: If you see your potatoes have turned green, this is a result of them being sunburnt. Do not eat them!

Step 6- Repeat step 5 every few weeks to protect your crop.

Step 7- The time of harvest depends on what time of year you have planted. Harvest could occur between 60 to 90 days after planting.

Step 8- Harvest your crop after the plant’s foliage has died back. Cut browning foliage to the ground and wait 10 to 14 days before harvesting to allow the potatoes to develop a thick enough skin. Don’t wait too long, though, or the potatoes may rot.

Step 9- Dig potatoes on a dry day. Dig up gently, being careful not to puncture the tubers.

Potatoes in B.C.

Did you know potatoes make up 52% of all fresh vegetables consumed in Canada? Canada is among the top 20 potato producing countries worldwide and is the most valuable vegetable crop in Canada.

Potatoes are grown in every province including B.C.! Although not one of the main producers, there are dozens of farmers who produce this crop! As a country, we produce about $1 billion worth of potatoes annually.

Sunday October 29

This Sunday is our last market of our summer season in Coquitlam, and we’ve got a lot of great things happening! This Sunday is Member Appreciation Day! Members, bring your membership card to market to shop some great Member-Only deals! Not a member? You can sign up at the Market Info Table this Sunday, or Sign Up Online.

This Sunday’s Members-Only Deals:
Alami Foods: Soy Tempeh – 1 $4.50 (regular $5.00) and Soy-Quinoa Tempeh – 1 $5.00 (regular $5.50)
Forstbauer Farm: 10% off all produce
Gesundheit Bakery: $1 off on purchases of $5 or more
Jarnest Preserves: 10% off any jam
Kizzy’s Macarons: One free macaron with the purchase of 5 or more!
Queen of Tarts: Buy one box(half dozen) get $5.00 off your second half dozen
Red Barn Plants and Produce: All squash $1 a pound
Ripple Creek Organic Farm: 50% off winter squash. Regular price is $2.00/lb, so $1.00/lb for members
Rockweld Farm: Wing special: Buy 2 pkgs of wings – Get 1 pkg FREE! (of equal or lesser value)

Kids and Grown-Up Kids! Come to the market in costume this Sunday for our Halloween Spooktacular! You can trick or treat our vendors, and have some fun in our special Halloween Kidzone! Join in the costume parade at Noon!

Visit our food truck area to chow down on treats from Island Time, Big Red’s Poutine, and Kampong – Taste of Malaysia!

Be sure to take a couple of minutes during your market stroll this Sunday to answer some questions at our Customer Survey tent. A couple minutes, and your opinions, go a long way to help us continue to improve our market!

Barry Wilson is our musician this Sunday. Barry performed at our Spooktacular last year in a full Spiderman suit! We’re looking forward to what he has in store this year!

Vendor List for Sunday, October 29th

Getting to Know: Rockweld Farm

Rockweld Farm is all about fresh, local and natural foods! Owners and operators Tim and Flo Rempel raise small flocks of 600 to 1,500 chickens across one and a half acres on their Abbotsford farm.

Our chicken and eggs are Certified Organic fed, BCSPCA Certified, and raised without any medication.

The Rempels have been apart of farmers markets for many years and love being able to bring their products closer to many consumers homes’.

We attend farmers markets to get more of our product out to the
consumer and not have to wholesale – no middle person! Farmers market people are great and loyal customers.

In addition to chicken and eggs that Rockweld is known for, you can also find 100% chicken sausages; raw and smoked, gluten free and sodium nitrite free.

…And all of our sausage casings are made from seaweed and they taste great!

Rockweld Farm stemmed from the Rempels desire to grow better tasting, humanely raised chicken and eggs.

We can provide our customers fresh, local, good food. All of our
products direct to the consumer, at our farm store in Abbotsford and at farmers markets.

Fresh Eats Blog: Garlic

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: garlic.

Did You Know?

Although garlic is native to central Asia, did you know China is currently its largest producer?

Each bulb of garlic contains many nutrients, including potassium, iron, calcium, and Vitamin C.

Garlics’ health benefits date back centuries and is believed the help reduce cholesterol and blood pressure!

The end Garlic’s growing season in South West British Columbia ends in October but can be stored for months after harvest! Make sure you stop by the market this Sunday to try some of the province’s best!

Recipe of the Week

Roasted-Garlic Bread



1/2 cup Roasted Garlic
1 tablespoon cooking oil
Coarse salt and ground pepper
1 loaf rustic French or Italian bread


Step 1- Preheat oven to 400 degrees. In a small bowl, mash roasted garlic and cooking oil to a coarse paste with a fork.

Step 2- Split bread horizontally and spread garlic paste evenly on cut sides. Season generously with salt and pepper.

Step 3- Place bread on a rimmed baking sheet and bake until garlic is golden and edges of bread are crisp, 20 to 25 minutes.

Step 4- Cut into wedges for serving.

Roasted- Garlic Mashed Potatoes



2 heads garlic
1 teaspoon olive oil
3 pounds potatoes, scrubbed and cut into 1-inch cubes
Coarse salt and ground pepper
1 cup half-and-half
4 tablespoons butter


Step 1- Preheat oven to 400 degrees. Cut off and discard top quarter of garlic heads. Drizzle garlic with oil; wrap in foil. Bake until tender, 1 hour. Squeeze out garlic cloves; discard skins.

Step 2- Place potatoes in a large saucepan, and cover with cold water by 1 inch; season with salt. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with a paring knife, 15 to 20 minutes.

Step 3- Drain, and return to pan. Heat over medium, stirring, until a thin starchy film covers bottom of pan. Remove from heat; add half-and-half, butter, and garlic. Mash until smooth; season with salt and pepper.

Ingredients at the Market

Garlic: Ripple Creek Organic Farm, Forstbauer Farm

Potatoes: Forstbauer Farms

Bread: A Bread Affair

Other Greens and Vegetables:  Forstbauer Farms, Ripple Creek Organic Farm, From Beds to Bowls Farm

Steps on How To Grow

Garlic Planting 101:

Step 1- It is recommended to grow garlic in the fall but it can be planted in early spring. A few days before you plant, break apart the cloves from its bulb but do not remove the husks.

Note: It is not recommended that you plant from store bought bulbs. Make sure you buy from a local nursery or farmers market and choose a variety that suits your growing environment.

Step 2- Make sure the space you have chosen to plant is well-drained with plenty of organic matter. If not you may choose to add organic fertilizer or mulch. Also, ensure the place where you are going is sunny.

Note: If you notice the leaves of your plants have a yellow hue, add fertilizer.

Step 3- Place cloves 4 inches apart and 2 inches deep, in their upright position. Make sure the wide root side facing down and pointed end facing up.

Step 4- During the colder, frost months, add a heavy amount of mulch. Water about 3-5 days during warmer months.

Step 5- Once you see the tip of your plants have a yellow colour and they begin to fall, it is time to harvest. Another indicator is the leaves drying out.

Note: Ensure you do not harvest too early. You want to make sure your bulb is a mature size and the wrapping quality is good.

Step 6- Carefully lift the bulbs with a spade or garden fork. Pull the plants, carefully brush off the soil, and let them cure in an airy, shady spot for two weeks. Then hang them upside down on a string in bunches of four to six.

Garlic in B.C.

B.C.’s climate is perfect for growing garlic! Dozens of local farmers produce this easy to grow crop.

To note: There many types of garlic.  But the 2 main categories are soft neck and hardneck.

In BC, hardneck is the most common category, as it is planted in October and is harvested in July.  What is great about this kind as it produces a delicious edible scape in June to be snatched off and eaten!

Soft neck can be planted here, but it is usually the type purchased in a local grocery store.  But, planting softneck garlic can give you the ability to create garlic braids!  Yes!  So pick your type to grow and have fun!


Sunday October 22

We only have two markets left in Coquitlam, so be sure to come see us before we wrap up until next year!

We have lots of great food options for you this Sunday. Treat yourself to breakfast or lunch from Hunger Management, Island Time, or Kampong-Taste of Malaysia. And chilly October Sundays definitely call for a hot coffee from Biscotti Joe.

Kids! We are super excited for Halloween! Visit our craft table to make a masking tape mummy!

Our musician this weekend is Todd Brown. Todd is a great addition to the market with his smiling personality and popular play list.

Also this Sunday, we are celebrating our Volunteers! Our market could not run without the help of our wonderful volunteers who give so generously of their time. If you see someone wearing a ‘Volunteer’ button at the market, be sure to tell them ‘Thank You’ for making our market possible!

Vendor List for October 22

Getting to Know: Culinary Blossom

I am passionate about food, flowers and all things local.

A surprise to many, Joanne Frances-Wilkinson’s company blossomed from her family’s love for fresh and local foods.

My grandparents were farmers but the love of flowers came from my mom whose garden was always a showstopper. Using edible flowers and herbs in teas and preserves comes from my personal belief that food heals the body and soul.

Much of Joanne’s inspiration for many of Culinary Blossom’s products come from the beautiful West Coast seasons, favourable growing conditions and local food that is available.

Growing is weather dependant so it’s all about combining the best of what nature has to offer for the coming year. Deciding which combinations will be the tastiest for the upcoming season is part of the exciting creation process. That’s why there’s always something new on the horizon at Culinary Blossom!

Joanne first begins by planting in both the winter and following spring growing seasons. Once the flowers and herbs are in bloom she takes a stroll through her gardens, tasting flowers and herbs along the way.

Our seasonally inspired preserves and teas are small-batch handcrafted in Langley using our garden fresh flowers and herbs. Combining them with local fruits, berries and veggies is how we create our deliciously unique products. We use no preservatives or additives, offering only pure good food that is purely good for you. Simply put, we believe it’s the way nature intended.

Joanne then takes these edible flowers and herbs, and infuses them into her preserves and teas.

It is a passion and privilege to share nature’s goodness with others. Knowing where our food comes from is so important to our health and wellbeing.

Joanne loves the opportunity to connect with the community at farmers markets. She says local, seasonal food is a constant source of inspiration.

Local food is fresh with superior quality and flavour. Buying local keeps the local economy solid and reduces your carbon footprint. We invite you to taste the difference local and homegrown makes!

We’re Hiring!

Job Posting: Farmers Market Manager

The Coquitlam Farmers Market Society (CFMS) invites applications for the Market Manager position. Reporting to the Executive Director, the Market Manager is responsible for the smooth operation and promotion of our weekly, outdoor Farmers Markets.

About the Coquitlam Farmers Market Society:
Coquitlam Farmers Market Society (CFMS) is a non-profit, volunteer driven organization and is one of the longest running suburban farmer’s markets in the Lower Mainland, our beginnings rooted in a community economic development project initiated by SFU students in 1996.

• Manages Winter Markets – November – April attends Sunday markets (8am – 3pm)
• Manages Annual Christmas Market – second Saturday in December (7am – 5pm)
• Manages Summer Markets – May – October attends weekly Sunday markets (7am – 2pm)

On Market Day:
• Facilitates the set up of the Market including: determining tent layout, assembling tents, tables, banners, and other Market day materials
• Manages vendors: directing vendors to their locations, collect fees, market currencies, and handle vendor queries
• Assists Assistant Market Manager to oversee staff and volunteers; community group participants; and entertainers
• Provides Market information to shoppers and vendors; and positively handles concerns and queries
• Positively represents the Coquitlam Farmers Market Society to the community.

Beyond Market Day
• Vendor Management: manage vendor relationships, create and maintain vendor schedule, create monthly newsletter, answer queries, recruit new vendors
• Marketing and communications: create and implement plan to promote farmers marketCreates monthly newsletter, distribute press releases, create content and manage social media presence
Creates general, event and promotional materials
Maintains website – blog posts, social media promotions, vendor profiles, events and workshops
• Program Management: implements and manages programs operating through the market • Attend monthly board meetings
• Responds to general inquiries, through phone and email
• Represents the CFMS at community events in the Tri-Cities
• Works from home office

We are looking for someone who:
• Enjoys working in a fast paced environment, has a passion for local food, and enjoys being outside in all weather conditions
• Has excellent management abilities and strong marketing skills
• Has an interest and/or experience in community development and is familiar with the
not-for- profit sector
• Is self directed, reliable, responsible, and works collaboratively as part of a team
• Can handle simple conflict situations with sensitivity
• Can manage others and delegate tasks appropriately
• Has excellent written and oral communication skills
• Has regular access to a computer, printer, and email
• Is computer literate, with good working knowledge of basic software applications (Word,
• Graphic design and knowledge of design software an asset
• Can lift up to 10 kg of equipment
• Has a valid BC drivers license, and access to a reliable vehicle to bring market day items to
market, and to use when posting signage with the surrounding community • Familiarity with the Tri-Cities area an asset

Term of Contract: The market manager position is to cover a one year maternity leave, however it may be extended if funding is available.
• 30 hours per week
• $31,200 annual salary

Please forward a cover letter and resume, describing how your background/experience meets the above criteria by email to

We thank all applicants, however, only those selected for an interview will be contacted.