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!
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!
How does Sweet Thea differentiate its baked goods from those found at the grocery store, or other bakeries?
We are a scratch bakery, which is very rare in the lower mainland (most bakeries rely on premixes). Everything we produce is the best product possible, made only with raw ingredients. There are no shortcuts in our bakery – every detail is important – the look, the smell, the flavor, the crumb, the mouth feel – are all considered when preparing an item. The eating experience is essential and we like to keep our eaters happy. We use simple ingredients – no preservatives, no chemicals, no gimmicks.
What are some interesting facts about working in a bakery that many would not know?
Ingredients are never the same from day to day. Our style of traditional European pastries require constant vigilance – you cannot just follow a recipe and get consistent results. Weather and humidity is as important to a baker as it is to a farmer!
What is your favourite baked good / pastry to enjoy?
Our christmas stollen is the highlight of our year, every year. And we all swoon when our fragrant hearth breads come out of the oven!
What do you enjoy the most about selling at farmers markets?
That’s a huge question! We love feeding people who appreciate what we are doing; we love watching babies turn into cookie munching kids, and then to lemon tart loving teens! Perhaps best is we love interacting with our fellow vendors – we feel very blessed to be on the ‘front line’ of fresh fruit and vegetables, to be among the first to try delicious treats from inspired fellow artisans. Local cheese, fresh spinach, crispy apples, tart raspberries – every market we share the joy our customers do, in finding out what is new today.
Why is growing local important to you?
The villains of this world are trying to turn everything into assets in their bank accounts. Supporting local is one of the few ways we can stand against this filthy tide of greed.
How do you ensure that your berries are grown sustain-ably, to prevent any negative impacts to the environment?
We practice Non-Organic IPM:
People ask me, “are these organic”?
It can be confusing to hear that a farm is not organic, through media exposure over the years general consumers have come to associate organic with more sustainable, healthy, and over all a “better option”. But is that even #true?
It is first important to note that organic pesticides, even though derived from organic compounds are not necessarily safer than synthetic pesticides. They can be just as toxic. And also Research Studies have proven that Organic is not more #nutritious than Non-Organic fruit! #Google it.
We use both organic and #synthetic pesticides. But for organic only growers they can not use synthetic pesticides. And if they were to use non-organic sprays, they would not be able to legally
sell as Certified Organic. Thus, they have to reapply the same Pesticide over and over again in one season as they don’t have any other option!
This reapplication builds up #resistance and it means that organic farmers will have to apply more of the same Pesticide for it to be effective. Thus, organic farmers have lower #yields per acre and feed less people but charge more money! What’s sustainable in that?
Practicing IPM and farming the way we do, means we are able to feed more #families per acre at a lower cost and are #healthier for the environment (more sustainable).
Positives of Non-Organic IPM:
1️⃣ we spray less often
2️⃣ we are more Sustainable because we don’t build resistance, and thus future farmers for decades to come don’t have to deal with super bugs!
3️⃣ we have higher yields per acre, meaning that we can feed more families per acre, making us more Sustainable for a family farm to be successful.
4️⃣ we’re less costly than organic, because we don’t have to charge ridiculous amounts to compensate for the reduced yield!
What differentiates berries from Maan Farms from those in the grocery store?
Transparency, I share all of my growing practices on our Instagram and Facebook. People should know about how their food has been grown!
Favorite things about growing up on a farm?
It never gets boring. Mother nature keeps us on our toes and being a destination farm we have opportunity to work in many different industries.
What do you enjoy the most about selling at farmers markets?
Educating people about how food is grown in our community. We want to be able to answer all of your questions and this is a great way for us to get some one on one time with each other at our booth.
Why is growing local important to you?
Growing local means that we get to feed thousands of people but we also employ about 150 people every year. Most of these are students that some have gone on and completed their education to become lawyers, doctors and teachers in our community. This Butterfly effect is the reason why we as a family try to buy everything as local as possible. We know that this cycle of supporting other local businesses helps strengthen our home where we live and helps create a strong future from generations to come.
What made you start Boneheads Kitchen? What’s the story behind it?
We are all dog fanatics!! Nate and Jess run Boneheads Pet Services (a local dog walking/hiking company), Michelle is one of the primary pack-masters in the boneheads crew as well as a proud fur momma in her own right (Eddie and Gus), and Tamara is a close friend who has spent many years doing all of the research she can to ensure that she is giving her best friend (Winnie) the best diet possible. When shopping around for treats to feed our dogs on the trails we weren’t satisfied with any of the available options–many are over-processed and include questionable ingredients. We started developing the recipes we use today by making small batches and taking them to the trail to let the dogs tell us if we were on the right track. We ended up with a recipe formula that is largely local meat and we use either local vegetables or brown rice (rather than filler) to give a healthy boost as well as a pleasing texture. Many of our recipes also include a blend of spices that generally help with inflammation and digestion.
What are the advantages of using actual meat in your pet treats?
Dogs are generally considered to be omnivorous to a degree which means their diet should be primarily meat with a side of healthy veggies. For this reason the bulk of our recipes is a mix of liver and lean muscle/organ meat from the same animal. We use meat from local farmers because it reduces the environmental toll and in most cases we get to see the conditions the animals were raised in! The other big factor in making treats is that the dogs need to really really like them!! Our research, carefully conducted in a lab run by labs, has informed us that the more liver and meat we put into our treats the more dogs like them 🙂
Do you have any pets a home? Tell us a bit about them!
Michelle is a fur mama to Gus and Eddie, two adorable Airedale terriers that really know how to put the fear of dog into the local rodent population. Tamara has an awfully cute Brussels Griffon mix named Winnie who has just about perfected the art of looking at you in just such a way that convinces you that you probably don’t need that last bite of whatever you’re eating. Nate and Jess have a great many dog friends in the world and one primary dog nephew named Bear who absolutely does not know his own size and regularly suffocates Nate by channeling his inner lap dog.
Why is supporting local important to you?
We have a strong sense of community and love being part of the farmers market. Buying local means you support the people around you and if nothing else local businesses are just more interesting than big national/international products. We think supporting local is important because we have seen first hand how helpful it has been for us getting started with our own business. We love using local products from people who we have been fortunate enough to build great relationships with. We feel incredibly lucky to be a part of that community with both Boneheads Kitchen and Boneheads Pet Services.
What is your favorite part about selling to a farmer’s market?
Our absolute favorite part of selling at the farmers market is meeting all the awesome dogs and their lovely parents. It really brightens our day to be able to pet all of the dogs at the market. Seriously … even if you don’t intend on buying our treats please bring your dog by to say hello and get a sample treat!
What is the history behind Warmerdam flowers? What made you get into the flower business?
Warmerdam Flowers goes back to when Peter Warmerdam and his family came to Canada from the Netherlands after World War II. Eventually, they found themselves in Aldergrove and later bought land in 1974 in the Sumas Prairie Flats in Abbotsford where the farm currently stands. Peter chose the Sumas area because the sandy soil and the wind was good for growing gladiolas. In its 44 years in Abbotsford, the farm has expanded from the small operation it used to be. Currently, it grows cut peonies, sunflowers, daffodils, and tulips. The family business now spans over three generations.
How do you ensure that your flowers are always the best quality?
The flowers are picked at the correct stage (on the tighter side) and are then maintained in post-harvest coolers so they can be delivered to customers fresh, and ready to be put into vases the day of the market.
What are your favorite flowers?
Out of the flowers we sell my favourite are the gladiolas. They look deceivingly boring when tight, but when they open up, they are stunning! My favourite flower overall is definitely a tropical called Passiflora incarnata, otherwise known as purple passionflower. They have beautiful section of it at Vandusen Botanical garden in Vancouver worth checking out!
What do you enjoy the most about selling at farmers markets?
What I enjoy most about the markets is getting to see the day to day interactions that go on between the vendors and customers. Every week I see people learn or get to try something new, which is great. I also just really enjoy making people’s days with flowers whether they are getting them as a gift, treating themselves, or even coming to the booth to smell them!
Why is supporting local important to you?
Supporting local is a beautiful thing. Shopping at the market not only makes us conscientious shoppers, but it also allows us to form a direct relationship with the producer.
When did you begin making hot sauce? What was your inspiration?
I started making hot sauce for my friends who love heat. I was never into very spicy food so for me it was making something out of love. As a novice sauce maker I applied my knowledge from working in the wine industry and my limited knowledge of wine making as a way to approach balancing flavours that also had heat. A few ingredients can create something really complex and delicious with the right balance. It turned out that the process is really gratifying for me and I love doing it. It’s been great to partner with one of my best friends to make the sauces and run the business. We really are one big happy family.
What is the process to create a batch of hot sauce? How long does it take?
We always start with fresh ingredients. So, prepping is probably the most labour intensive part. Peeling and shredding beets, for example, is a long process but the flavour and colour you get from the extra time you take is so worth it in the end. So, we prep from fresh and then the cooking part is really quick and we blend it all up as smooth as we can and then we bottle each bottle by hand. Start to finish we do about 50 litres in 4 to 5 hours.
What is the spiciest thing you have ever eaten?
Hmmm, the spiciest thing I have ever eaten was probably in Thailand. I love to travel and for me that means eating everything new possibly I can! It was probably green papaya salad with chilies. Once someone asked me to try their homemade hot sauce and told me after I put it in my mouth that is was just ghost chilies boiled in oil. It was very, very hot, but mostly it just didn’t have a lot of love in it. I hope people can tell how much fun we have making our sauce and how much love goes into it – love and elbow grease!
Why is supporting local important to you?
One of my favourite reasons for supporting local because I see what an amazing gift it is to my children that they know the people who make their food. It’s not something I had a concept of when I was growing up. Gardening and shopping from our friends and neighbours teaches them so much about the value of hard work, about quality and commitment and about nutrition and economics!
What do you like the most about selling at farmers markets?
I’m very grateful to be a part of the community of makers at the markets. I am inspired by everyone’s creativity and drive. We all work so hard! When I show up in the morning and see it all come together I feel a lot of pride in what I am putting out there and it’s truly gratifying when someone likes my stuff! I don’t think I will ever get over how great it feels to make something people enjoy and appreciate.
When did you decide to start growing micro greens? What was your inspiration?
The genesis of Food on the Grow came as a result of an unfortunate accident. Dawn-Marie (one of our business partners) suffered a debilitating concussion at work a few years back and was not able to be very active for several months. She and her husband Dan decided to grow microgreens mainly for their amazing health benefits, but also to give Dawn-Marie a hobby that was relaxing while still being productive. Growing a microgreen garden can be very therapeutic.
As Dawn-Marie was healing they discovered that a lot of other people knew about the benefits of MicroGreens and wanted a good source for themselves. Dan is very business minded and crunched the numbers to see what they could come up with. Presto, a business was born and they started selling at their local farmer’s market. One thing led to another and before they knew it they had a full blown MicroGreens and hydroponic herb growing business in their small town, selling to many restaurants and grocery stores. They had a very successful, exciting year and made the decision to sell the business to nearby trusted farmers in order to travel and see more of the world.
Meanwhile, Dawn-Marie’s parents in Coquitlam were becoming very enthusiastic about Microgreens and hydroponics and asked if there was a way that the 4 of them could collaborate – while still allowing the kids the freedom to travel. Presto, a re-genesis – if you will. Dan and Dawn-Marie have shared their knowledge, helped build the growing systems and work remotely while Melody and Chris (ie. Mom and Dad) are taking care of the day to day growing and selling. Everyone brings something very unique to the table to create a fantastic team and family business. THAT is how Food On The Grow came about.
We now operate out of a farm in Pitt Meadows with a holistic, organic approach. Though we do use some technology to achieve amazing results for flavour and nutrition, we insist on using only NON GMO, organic seeds and growing mediums. We always look for ways to produce and deliver the freshest and highest quality product. For example, most of our FOTG MicroGreens are available LIVE. This gives You the opportunity to actually be the farmer and harvest as you need it for the freshest food possible.
Where do you grow your micro greens? What are some of the greatest challenges?
As mentioned above we grow the MicroGreens on a farm in Pitt Meadows. Even though it’s a real farm, we grow all the Microgreens indoors in a climate controlled building with hydroponic flood tables and LED lights. This is because it is a year round operation so it wouldn’t be realistic to grow MicroGreens outside with so many unpredictable variables.
The biggest challenge so far has been sorting out our planting and growing schedule. We discovered that our FOTG greens were exceptionally happy in the special indoor environment and are growing even faster than expected. We’ve adjusted the timing and have a pretty good system going now.
What is your favourite way of enjoying your product? Do you have a favourite kind?
Hmm, that’s a great question. We love mixing MicroGreens in almost all of our foods so it’s hard to pick a favourite but definitely as a topping on any salads, sandwiches, meats or pasta. We also like to dehydrate any leftover MicroGreens and blend them into a powder, then sprinkle them on eggs, chicken or other meats – just like a spice – or add to morning smoothies for a nutrient boost.
The pea shoots might be our favourite overall, but radish is a close second simply because it is so flavourful – try sprinkling some on your pizza for a little extra zing. It’s also one of the most nutritious MicroGreens. And of course the broccoli is so yummy and has such amazing health benefits. Oh, and can’t forget the Sunnies (sunflower shoots) with their rich nutty taste.
Why is supporting local important to you?
Because you get to meet the farmer and look them in the eye. You can tell a lot more by body language and tone of voice than you can from reading product packaging written by professional copywriters and their lawyers. Supporting local growers goes beyond keeping your dollars circulating closer to home, it supports families who you can interact with, rather than faceless corporations. We believe that supporting local is good for the whole country, not just the area that we personally live in. Any chance we have to deal with a friend, neighbour or small business, we will do it!
What do you like the most about selling at farmers markets?
Oh that’s easy. It’s FUN!
We just love the interaction with our customers and the other vendors. It’s a real friendly atmosphere with live music, amazing food carts (and smells), the freshest produce and meat you can find anywhere. We always buy several products from other vendors just because it’s food that we would normally buy at the store anyway, but here it’s fresh and much more wholesome.
When did you begin making Kombucha? What was your inspiration?
I started brewing Kombucha in our home back in 2013. I had really poor digestive issues that no doctor could figure out. Frustrated, I took it upon myself to figure out what it was my body needed to feel whole and healthy. I changed my diet & lifestyle, but it was consuming Kombucha that was the real catalyst towards my healing.
What is the most important thing you would like people to know about your product?
We are what we like to call “glorified homebrewers”. Since Kristin has to drink kombucha for health reasons it is of utmost importance that the quality of our product remain top notch and low sugar. Hoochy ‘Booch is one of few Kombucha companies that doesn’t use any fruit juice or concentrates to make our flavours. All of our flavours come from organic teas, herbs & botanicals.
How do you create your flavour varieties?
This may sound a little “woo woo” but I create all of our flavours through inspired thoughts. Whether it be a mood, a smell or something I’ve seen, my mind is always thinking about the next flavour. As mentioned, all of our flavours come from organic teas & herbs which in my opinion, allow our flavours to be more diverse and complex.
What is the most popular, and what would you suggest for someone trying kombucha for the first time?
Currently our most popular flavours are:
Hibiscus Ginger – we call this the “gateway to ginger”, as its not too gingery and perfectly floral
Blue Valentine – reminiscent of a blue-raspberry slurpee, this Kombucha is bright blue as we add Blue Majik (a blue-green algae)
Lady Grey – it’s hard to find an earl grey kombucha out there and this flavour has a bit of a cult-following. We call it our dessert kombucha because of the vanilla notes and how delicious it is to make a float with.
We think choosing a flavour for a first timer is still pretty personal. We typically ask folks if they like ginger or fruit, sweeter or sour profiles. This helps us pick a flavour best suited for them.
Why is supporting local important to you?
Supporting local is the backbone to our company. Hoochy ‘Booch is currently only available in local retail shops, no big box retailers. We find this so important and close to our heart because it not only allows us to better know our retailers & customers, it also supports the local economy, keeps our product top-quality and creates a direct impact on our lives & the lives of others who are local producers/farmers etc.
What do you like the most about selling at farmers markets?
We LOVE seeing our customers come back excited to refill their growlers! We hear stories about how their tummies are feeling better and also see their pride about doing something good for the environment by reusing their bottles. Also, the vibe at the markets is super friendly & fun.
When did you begin foraging? What got you interested?
I began foraging after moving out of my parents’ house. I had a beautiful patch of forest to explore, and it was springtime. I already knew about picking a few greens like young nettle tops and maple blossoms, but was not familiar with the mushrooms I saw growing on the dead alder trees. They smelled fantastic- like fresh rain and anise, and looked conspicuously like the oyster mushrooms sold in the grocery store. I began to study- determined not to let this potential feast go untasted for mere lack of knowledge. Eventually I became confidant in matching all the features of the mushrooms in question with the identification key for Pleurotus pulmonarius; the PNW’s most common variety of oyster mushroom. Once I was confidant in the identification, I cooked and sampled a small piece. With no ill effects, I went back for a more substantial harvest the next day, and feasted on oyster mushrooms that whole rainy spring.
How did you educate yourself on what is edible, how to prepare them, etc?
To the surprise of many who ask, I did not learn to forage by some esoteric passage of secret knowledge down through family generations. The truth is much less interesting. Knowing nothing, I became curious. Curious, I began looking for identification books and good internet articles. After looking, I found many helpful sources, and guided by them I built an understanding of where, when, and how to find these elusive fungi, and how to distinguish them from their unsavoury kin.
Where do you forage the most? Do you have spots you always go to, or do you often explore new areas?
I find all my mushrooms at the very peak of Mt. Garibaldi. In the rock and ice? Sure…yep. Go ahead and check.
Responses like this are not uncommon when asking foragers about their foraging grounds. But, in all seriousness, I’m not worried about sharing a little real information. The lowlands of the Fraser Valley are great for spring greens like nettles, fiddleheads, watercress, false solomon’s seal, miner’s lettuce, and more. Vancouver island is one of our better chanterelle regions. Terrace is a mushroom Mecca, but especially famous for pine mushrooms. My best lobster mushroom patch is in the Kootenays. I explore new areas every year, but weather is a huge factor and the best approach is to go where conditions allow for a good flush of mushrooms, then check your patches there or find new ones. Returning somewhere only because it was great last year can be very disappointing.
Why is supporting local important to you?
Local, small business is what I believe a society ought to be made of. It is people who care about what they are doing, deal much more ethically, and form relationships with their customers. It makes society more human, and less market trend analysis. Locally sourced products and local talents both draw from and deepen the culture unique to that specific place, because what it has to offer cannot be found anywhere else in the world. The “local” movement is our chance to push back against the mono-(non?)culture that big business and globalization threaten. To me, all this is incredibly important.
What do you like the most about selling at farmers market?
I have such difficulty with “the most” questions. I definitely like being around other vendors and buying very fresh vegetables. I like meeting and chatting with the people who stop at my table. I like the fresh air and being on my feet all day. I like the opportunity to share what foraging knowledge I have accumulated; encouraging others to get out there and harvest some tangible reasons not to clearcut our province. I like knowing I am providing people with real, nutritious food. It is an all-around enjoyable and invigorating place to call my work.
