Fresh Eats Blog: Raspberries

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: raspberries.

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

Did You Know?

Did you know raspberries contain more vitamin C than oranges and are super high in fibre. This low in calorie snack is perfect as a fresh snack, a great addition to a salad or the source of extra flavour in your favourite summer drink!

Raspberries are in season in South West British Columbia until the end of August! Did you know there are over 200 types of raspberries ranging in colours from red, purple, gold or black. Make sure you stop by the market this Sunday to try some of the province’s best before their growing season is over!

Recipe of the Week

Chicken, Feta and Raspberry Salad

Courtesy of Deanna Ibbitson, Graduate Student in Human Nutrition, Faculty of Land and Food Systems, UBC

Ingredients:

The Dressing: 

  • 1/2 cup fresh raspberries
  • 1/2 cup olive oil3 tablespoons raspberry vinegar or white wine vinegar
  • 1 shallot chopped
  • 1 teaspoon honey, maple syrup, or sugar
  • Salt and pepper

The Salad Base:

  • Greens of choice, washed and chopped into bite-sized pieces
  • Sliced cucumbers
  • Sliced bell peppers
  • Chopped nuts (pecans, cashews, almonds, or hazelnuts)
  • Crumbled feta or goat cheese
  • Fresh basil

Chicken:

  • Chicken breasts of your choice

Directions:

The Dressing:

Step 1- Blend the raspberries, vinegar, shallot and honey in a blender or food processor.

Step 2- Slowly blend in the oil to make a dressing of a smooth consistency. Add salt and pepper to taste.

The Vegetables, Cheese, and Nuts:

Step 1- Prepare greens of choice. Wash and chop into bite-sized pieces. Slice cucumbers, bell peppers and chop nuts of your choice.

Step 2- Crumble feta or goat cheese and chop fresh basil.

The Chicken:

Step 1- Cook your chicken in any way that works best for you. You can grill chicken breasts on the barbeque, bake them in the oven, or fry them with a bit of olive oil. The chicken can be added to the salad warm or cold.

Step 2- Rub boneless, skinless chicken breasts with a bit of olive oil and sprinkle with salt and pepper. Bake at 350°F until cooked (the center will no longer be clear. This will take about 25 minutes depending on the size of the breast).

Step 3- Slice into bite-sized pieces.

The Final Salad:

Step 1- Toss greens with desired amount of raspberry vinaigrette.

Step 2- Add sliced veggies.

Step 3- Top with chicken, sliced veggies, fresh raspberries, feta or goat cheese, chopped nuts, and fresh basil.

Ingredients at the Market

Raspberries: Beckmann Farm, Floralia Growers, Hill Top Farm, Langley Organics, Mandair

Basil: Floralia Growers

Cheese: Golden Ears Cheescrafters

Chicken: Rockweld Farms

Bell Peppers: Never Say Die, Shen’s Farm, Ripple Creek, Snowy Mountain

Cucumbers: Forstbauer Farms, Ripple Creek Organic Farm, Shen’s Farm, Wah Fung Farm

Other Greens and Vegetables: Amazia Farm, Beckmann Farm, Floralia Growers, Forstbauer Farms, Harvest Direct, Hill Top Farm, Langley Organic Growers, Mandair Farms, Never Say Die Farm, Ripple Creek Organic Farm, Shen’s Farm, Snowy Mountain Organics, Wah Fung Farm

Steps on How To Grow

Raspberries Planting 101:

Step 1- Choosing a good quality, disease-free plant is the foundation of a good crop. Ensure the variety of raspberry you have chosen is successful in the season you are planting.

Step 2- Finding the proper location to plant is important. A loam soil with high organic matter content is ideal for planting raspberries. The site should have good air circulation for disease prevention but wind protection is necessary. The wind tends to dehydrate plants and soil, as well as breaking off the canes where they join the crown.

Step 3- Set the raspberries in rows three to four metres apart and the plants 60 to 100 cm apart within the row. Spacing can vary depending on how much space is available.

Note: Ensure the roots are moist while planting.

Step 4- Plant the raspberries slightly deeper in the ground than their original growing depth. Keep the soil evenly moist during the plants’ establishment.

Step 5- Prune plants regularly and support its growth. This may be made by placing fence posts down the center of the row and running a 15-gauge wire down on each side of the post at a height of 60 to 90 cm.

Step 6- When harvesting your raspberries they should be a good colour but firm. To ensure their quality does not deteriorate, do not pick during the heat of the day.

Raspberries in B.C.

Raspberries have been grown in B.C. for fourty years with some farms being third or fourth generation! Did you know there are no genetically modified raspberries grown in the province?

On just 5,000 acres, B.C. produces more than 80 per cent of Canada’s rec raspberries! In the Fraser Valley, growers harvest over 12 million kilograms of the finest quality raspberries each year for shipment across Canada and around the world.

Getting to Know: Never Say Die

…Most importantly, the markets allow us to serve the community with our fresh produce.

For over 15 years, Never Say Die has been participating in farmers markets selling their locally grown, no spray vegetables. Never Say Die’s early roots with farmers markets, began with selling exclusively garlic says Owner Le Faan.

We knew we had the best garlic around so instead of just selling it
on the farm we took it to the markets for the community to give a try. Everyone loved it! After years of growing garlic we are now able to grow over 30,000 garlic bulbs annually.

Two years later, Laan began selling a variety of vegetables. She says the markets have become their primary outlet for selling produce!

Participating at the farmers markets allows us to meet new people
and increase our clientele but most importantly, the markets allow us to serve the community with our fresh produce.

With greater consumer awareness, Laan says Never Say Die’s goal is to provide consumers with quality no spray produce that is grown locally.

We know many people are tired of buying produce at grocery stores that are sprayed with many chemicals like pesticides. Not only that, many consumers have no idea where the produce is coming from. That’s where we come in.

You can currently find Never Say Die at three different markets weekly. Laan loves where her company is at the moment and will continue to supply the community with fresh produce for many years to come.

We believe that consumers deserve the right to know where their purchased produce is coming from. We are committed to building the community by participating in local farmers markets to attract and bring people together.

Fresh Eats Blog: Tomatoes

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: tomatoes.

Did you know cooked tomatoes are actually better for you than raw ones because beneficial chemicals are released?

Did You Know?

Did you know because tomatoes have seeds and grow from a flowering plant, it is classed as a fruit not a vegetable? There are more than 7,500 tomato varieties grown around the world, including Beefsteak, Oxheart and Plum tomatoes.

Tomatoes are in season in South West British Columbia from July all the way until November! Did you know they are rich in lycopene, an antioxidant that is good for the heart and effective against certain cancers? Tomatoes are also packed with vitamins A and C, calcium, potassium and make a refreshing snack on a hot day!

Recipe of the Week

Fresh Tomato Salsa

Courtesy of blue bayou & allrecipes Canada

Ingredients:

3 tomatoes, chopped

1/2 cup finely diced onion

5 chiles, finely chopped

1/2 cup chopped fresh cilantro

1 teaspoon salt

2 teaspoons lime juice

Directions:

Step 1- Chop ingredients

Step 2- Combine ingredients in a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice

Step 3- Chill for one hour in the refrigerator before serving

Put on fish, toasted bread, and more!

Ingredients at the Market

Tomatoes: Shen’s Farm, Never Say Die, and Red Barn and Plants will have heirlooms in August!

Cilantro: Floralia Growers, Red Barn Plants and Produce, Wah Fung Farm

Onions: Red Barn, Wah Fung Farm

Other Greens: Amazia Farm, Beckmann Farm, Floralia Growers, Forstbauer Farms, Harvest Direct, Hill Top Farm, Langley Organic Growers, Mandair Farms, Never Say Die Farm, Ripple Creek Organic Farm, Shen’s Farm, Snowy Mountain Organics, Wah Fung Farm

Steps on How To Grow Tomatoes

Tomato Planting 101:

Step 1- Go to a garden center and purchase seeds in March. We know of a great local seed company, West Coast Seeds! Also grab some potting or seed starting soil and any apparatus to start the seeds. This could range from small pots, seedling trays, or even egg carton bottoms!

Step 2- Fill your growing vessels most of the way full of soil. Place your seeds on top (go for two seeds per vessel, it helps with germination in the case one doesn’t sprout) of the soil. Then sprinkle lightly soil on top, water lightly for all to settle.

Step 3- Put in a sunny window or under a heat mat and a grow light. Once the seed sprouts, water lightly each day and you should get a four leaf structure within three weeks.

Step 4- Pot up your little four leaf tomatoes in a next larger pot. Water and add fish fertilizer according to directions on the bottle.

Step 5- Once to a temperature outside of ten degrees Celsius at night, plant outside in the ground or in a final pot.  Fertilize it again as before and grab your staking equipment found at any garden centre. The easiest option: a tomato cage! Your plant will grow either high or bushy!  Make sure to cover your tomatoes with a plastic cover when it rains to avoid early season blight.

Step 6- Ensure you are watering each day. Tomatoes require six to eight hours of sunlight per day to grow and ripen.

Note: Having issues with your tomato plants? Register for our next gardening workshop on August 20th. It may describe to be a winter gardening workshop, but you can bring all your questions!

Tomatoes in B.C.

Tomatoes are one of B.C.’s many field and greenhouse vegetables that rely on state-of-the-art facilities and production practices. Did you know the skin colour of a ripe tomato is usually the only way to tell what type they are? The Coquitlam Farmers Market has a variety to choose from all summer!

Greenhouses only take up 0.01% of B.C.’s farmland, but produce 11% of the province’s total agriculture production! The breeze coming from the Pacific Ocean and daylight hours make the southern portion of the province one of the best regions to produce vegetables via greenhouses.

Getting to Know: Arnalia 100% Natural Health and Beauty

By the way, would like to say big THANK YOU for all people I have met on FM!

Finding inspiration from longstanding traditions, Arnalia 100% Natural Health and Beauty has unveiled a new way to look after our skin.

Tatsiana Maiseyeva says all you need to help fight some disease is closer than people think.

Do you know where the best herbs grow, that can heal you from disease? Just at your door. Closer to your home, better for you and for your health.

Arnalia uses unique Siberian Cedar Nut oil made by ancient technology. Maiseyeva says in addition to this, having our skin care products based in natural ingredients, eliminates one more thing in our life that could contain artificial ingredients.

I think, all what Creator gave to us on Earth is the most beneficial and healthiest for us. I trust only in his creation as the best quality and its effect to our body and health.

For Maiseyeva, participating in farmers market is important because she wants the public to be informed about good quality products but also for Arnalia to further understand and help its community.

Your community helps you. Both have most benefits. Local sustainability. We try to diverse variety of rear plants, trees, insects, bees by creating Kin’s Domain. All people,who purchase Arnalia products help in this creation.

Maiseyeva says all of the unique recipes she uses come from her grandmother “with love.”

It is really hard to find a good quality oil for skin and body care product.

On top of finding natural ingredients, Maiseyeva goes one step further, making sure to research what goes into their production and packaging.

…And as the most important, energy of the owner, founder or producer, his lifestyle and own health and happiness.

 

Fresh Eats Blog: Beets

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: beets.

Did you know beets are grown for both their edible roots and greens?

Did you know beets are grown for both their edible roots and greens?

Did You Know?

Did you know beets are a member of the scientific family which includes among other things, spinach? Their greens are high in vitamin A and are great in salads and other fresh summer dishes!

Beets are in season in South West British Columbia from July all the way until December! They have been used as both a dye and drink packed with nutrients like vitamin C and fiber.

Recipe of the Week

Vegetarian Beet Borscht

Courtesy of Lisa Cantkier, Holistic Nutritionist 

Ingredients:

2 large beets, peeled and cubed

2 medium sweet potatoes, peeled and cubed

6 cups water

1 large onion, peeled and chopped

½ tsp sea salt to taste

½ tsp pepper, to taste

1 large bay leaf, dried

1 medium parsnip, chopped

1 medium carrot, chopped

2 large garlic cloves, sliced

3 tsp raw honey

4 large dill sprigs, chopped

1 Tbsp olive oil, to fry

Directions:

Step 1- Put the potatoes, carrot, parsnip, beets and bay leaf in a large pot of water. Add salt and pepper. Bring to a boil and cook for about 15-20 minutes.

Step 2- Sauté the onion, garlic and dill to your liking and then add it to the pot.

Step 3- Cook your combined ingredients in your pot over low heat for another 30 minutes.

Step 4-  Enjoy your borscht hot or cold, chunky or pureed!

Ingredients at the Market

Beets: Forstbauer Farms, Never Say Die Farm

Bell Peppers: Floralia Growers, Never Say Die Farm

Carrots: Wah Fung Farm, Never Say Die Farm

Onions: Wah Fung Farm

Dill: Floralia Growers, Shen’s Farm, Red Barn Plants and Produce

Greens: Amazia Farm, Beckmann Farm, Floralia Growers, Forstbauer Farms, Harvest Direct, Hill Top Farm, Langley Organic Growers, Mandair Farms, Never Say Die Farm, Ripple Creek Organic Farm, Shen’s Farm, Snowy Mountain Organics, Wah Fung Farm

Steps on How To

Beet Planting 101:

Step 1- Seeds should be sown about one half inches deep in the soil with each row about 12-18 inches apart. The seedlings will need to be thinned when they are one to two inches tall and spaced about one inch apart.

Step 2- As they continue to grow, they should be thinned again, until they are growing about three to four inches apart. Beets can be planted successively (about three weeks apart) so you can have multiple harvests throughout the growing season.

Step 3- After your beets have matured a bit, put mulch around the plants to help conserve moisture and keep weeds at bay. Weeding will need to be done periodically. Be careful not to disrupt the roots of the beets.

Step 4- Watering your beets is important. Make sure the plant receives about an inch of water per week.

Note: When growing conditions are overly wet or poor-draining, fungal diseases are common.

Step 5- Depending on the variety, beets mature between 55-70 days. Beets can be harvested at any point you desire. When beets become larger than three inches they become tough and fibrous in texture. The greens of beets taste best when they are between four and six inches in height.

Note: It is important to maintain continual growth when growing beets. If growth stops, an inferior crop will result.

Beets in B.C.

Beets are one of B.C.’s many field vegetables that thrive due to a moderate climate, fertile soils and access to good water. The majority of field vegetables are produced in the southwest corner of the province with the remainder spread largely throughout Vancouver Island and the southern interior.

Did you know beets are primarily grown for the fresh market? At the same time, they are considered a storage crop by the province. Growing as much storage crops as we do, the province has set a quota in order to balance the amount grown among farmers while not to overload the marketplace.

Getting to Know: Red Barn Plants & Produce

The Coquitlam Farmer’s Market is a food hub and draws in a great cross section of shoppers.

While Elke, Ken and their son Erik manage farms separated by distance, the desire to grow quality produce binds them like they were run next to each other. Ken and his wife have been growing plants since the 1970’s, first developing Rainforest Gardens, a retail and mail order perennial nursery. He says his sons desire to dive into the food side of farming is what has gotten them where they are today.

Erik started it all, taking over areas of our nursery and then moving to Cawston. Amazing to think we are now heading to 100% veggies and fruit production.

In the 2000’s their passion blossomed into Red Barn Plants & Produce growers of interesting vegetables, herbs, edible annuals and of course intriguing perennials. The family currently has one farm located in Maple Ridge and another situated in Cawston. Prior to his adult farming days, he grew up around plants, stemming from his mother’s love of growing produce.

My mother was a farm girl and she always seemed to have a packet of seed around for us.

Elke and Ken say their two farm locations are a large reason why they can grow a good selection of plants, fruits and vegetables. So as a food producer in British Columbia, why is it important to buy locally?

I am going to take the glass half full answer to this. Keeps money and employment local. Half empty answer; what if something goes wrong out there
in the big world?

Ken says the success of the buy local movement rides on the principle that farmers’ voices are heard and understood.

Farmers must be heard not just the food advocates.

He adds that the movement should stop trying to expand and “create a solid foundation.” While Ken points to the fact that sustainability means something different to everyone, one thing Red Barn Plants & Produce focuses on is quality products with a strong focus on community engagement.

 

Fresh Eats Blog: Peaches

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: peaches.

Did you know peaches were once known as Persian apples?

Did You Know?

Did you know there are two main varieties of peaches: clingstone and freestone? The flesh of clingstone peaches stick to the pit while it is easily separated in freestone varieties. One of the hallmarks of summer, peaches can be found in recipes like peach cobbler and peach salads!

Peaches are in season in South West British Columbia for the month of August but are available in other regions for longer periods. Here at the Coquitlam Farmers Market, we are lucky enough to have peaches early in the season!

Recipe of the Week

Peach Salsa

Courtesy of Sproule & Sons Farm, Oyama, B.C.

Ingredients:

6 cups of diced peaches
1 1/4 cups of chopped red onion
4 jalapeno pepper (chopped)
1 chopped red pepper
1/2 cup chopped fresh cilantro
1/2 cup white vinegar
2 tablespoons honey
3 cloves of finely chopped garlic
2 teaspoons cumin
1/2 teaspoon cayenne

Directions:

Step 1- Simmer ingredients for five minutes.

Step 2- Pack into hot jars and process in a boiling water bath for 10 minutes or 15 minutes.

Step 3- Cool, then serve and enjoy with chips, tacos or bread.

Ingredients at the Market

Peaches: Harvest Direct Farm

Bell Peppers: Floralia Growers, Never Say Die Farm

Cilantro: Floralia Growers, Shen’s Farm, Red Barn Plants and Produce

Greens: Amazia Farm, Beckmann Farm, Floralia Growers, Forstbauer Farms, Harvest Direct, Hill Top Farm, Langley Organic Growers, Mandair Farms, Never Say Die Farm, Ripple Creek Organic Farm, Shen’s Farm, Snowy Mountain Organics, Wah Fung Farm

Bread: A Bread Affair, Delish Gluten Free, Gesundheit, Marie’s Guilt Free Bakery

Steps on How To

Peach Planting 101:

Step 1- Choose a tree about one-year-old and plant in a site with well-drained, moderately fertile soil in full sun. Be sure to avoid low areas because frost can more easily settle there and destroy your peaches.

Note: For container-grown trees, remove the plant from its pot and remove any circling roots by laying the root ball on its side and using shears to cut through the roots. For grafted trees, position the inside of the curve of the graft union away from the sun when planting.

Step 2- Dig a hole that is a few inches deeper and wider than the spread of the roots. Set the tree on top of a small mound of soil in the middle of the hole. Be gentle with the roots when spreading them away from the trunk.

Step 3- Add organic fertilizer and water regularly to increase the growth of the tree.

Step 4- Be sure to prune the tree to an open center shape. In the summer of the first year, cut the vigorous shoots that form on the top of the tree by two or three buds. Pruning and removing ripe fruit reduces the chance of diseases.

Step 5- Harvest the peaches once they are no longer green.

Note: Most types of peach trees are self-fertile, so planting one tree at a time is fine. ‘Harmony’ or ‘Canadian Harmony’ is a recommended variety because it is winter hardy and moderately resistant to bacterial leaf spot. It produces medium to large fruit and freezes well.

Peaches in B.C.

Did you know in 1846, Fort Victoria on Vancouver Island planted a six acre orchard laid out with apples, pears, and peaches?

The culture of peaches in Canada is mainly limited to southern B.C. and Ontario! Since peaches thrive where summer temperatures are high, Canadian peach trees are considered “short-lived”, lasting about ten to 20 years.  In the semiarid valleys of this province, irrigation is key for commercial culture.

While the true growing season in Southern British Columbia only lasts about one month in the summer, many places in the province with higher summer temperatures can produce peaches for close to three months. Peach farmers plant 12 or more varieties which ripen at different times.

Getting to Know: Golden Ears Cheesecrafters

Farmers markets are a great place to be able to learn about company’s that grow local food or make local food products with local ingredients.

Growing on the foundation their family began in 1902, sisters Jenna and Emma have branched off and created their own line of dairy products with Golden Ears Cheesecrafters.

We love the fact that we have a family heritage to keep growing and diversifying with. We’re building a sustainable future for our family farm in this community and bringing people back to food basics, they can literally watch their cheese being made. That experience is something people value.

Growing locally in British Columbia is important for the sisters. With some of the world’s highest quality standards, Golden Ears Cheesecrafters wants to educate consumers about their products and be transparent with their practices.

It is important for us to grow locally and sustainably because we like to know where are food is coming from…Certified Organic in most countries is equivalent to our conventional practices. Canada has the least amount of approved chemicals that can be used on crops.

So with an expanding business, why take on farmers markets? For Jenna and Emma, it’s all about the power of knowledge.

Farmers markets are a great place to learn about how your food is made or grown. You can talk directly to producers or farmers and there is transparency.

They say this knowledge can help consumers make the best decisions for their lifestyles, adding sourcing local reduces carbon footprints and supports the local economy.

Farmers markets are a great place to be able to learn about company’s that grow local food or make local food products with local ingredients.

Jenna and Emma say the more people know about provincial food industries the better. With the B.C. Buy Local movement no longer in its infancy, they believe consumers will become more aware of the high quality products, like the dairy produced by Golden Ears Cheesecrafters.

 I see the B.C. Buy Local movement becoming more popular when sickness and diseases are happening because food being imported is not up to the standards that Canadian food processors or farmers have to meet. Canadian dairy is one of the highest standards in the world, farmers are not allowed to add any hormones, antibiotics of steroids to there milk. If they are caught they have to pay very high fines. No farmer can afford to have this happen or else they would all be out of work.

For Golden Ears Cheesecrafters, it is important to grow locally and sustainably because they, like many in this province, want to know where their food is coming from.

We would never make anything that we wouldn’t feed our family. Our goal was to produce a product that is healthy for everyone and that we could share with other families.

 

Fresh Eats Blog: Bell Peppers

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: bell peppers.

Did you know red peppers are simply green ones left on the vine longer? (Courtesy of KT Ng)

Did You Know?

Did you know peppers were named by Spanish explorers searching for peppercorn plants to produce black pepper? Also, they are considered fruits because they are produced from a flowering plant and contain seeds.

Peppers are in season in South West British Columbia from July through to October! Bell peppers are the most cultivated in the pepper family and are good in salads, pizzas, soups, sandwiches, or eaten fresh as a snack.

Recipe of the Week

Bell Pepper Egg-in-a-Hole

Courtesy Martha Stewart 

Ingredients:

2 teaspoons olive oil

1 bell pepper (any color), cut into four 1/2-inch-thick rings

4 large eggs

Coarse salt and ground pepper

2 teaspoons grated Parmesan

4 slices multigrain (or other) bread, toasted

8 cups mixed salad greens

Directions:

Step 1- Heat one teaspoon of oil over medium-high in a large cast-iron or nonstick skillet. Add bell pepper, then crack one egg into the middle of each pepper ring.

Step 2- Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, this is about two to three minutes. Gently flip and cook one minute more for over easy.

Step 3- Sprinkle with Parmesan and place each egg on a slice of toast.

Step 4- Toss salad greens with one teaspoon of oil and season with salt and pepper; serve alongside eggs.

Ingredients at the Market

Bell Peppers: Floralia Growers, Never Say Die

Cheese: Golden Ears Cheesecrafters

Eggs: Alder Creek Heritage Homestead, Forstbauer Family Natural Food Farm, Rockweld Farm

Bread: A Bread Affair, Delish Gluten Free, Gesundheit Bakery

Greens:  Amazia Farm, Beckmann Farm, Floralia Growers, Forstbauer Farms, Harvest Direct, Hill Top Farm, Langley Organic Growers, Mandair Farms, Never Say Die Farm, Ripple Creek Organic Farm, Shen’s Farm, Snowy Mountain Organics, Wah Fung Farm

Steps on How To

Bell Pepper Planting 101:

Step 1- As an option, plant three seeds in one pot, and thin out the weakest seedling. Let the remaining two pepper plants live as one plant. About a week before moving your plant into a bigger pot, introduce compost or other organic nutrients into the soil.

Step 2- Once the seedlings are large enough to transplant, place them 18-24 inches apart. Place the pot outdoors in a warm environment. You can warm up the soil by covering it with black plastic.

Step 3- Water the plants two to three times per week or if conditions are particularly dry, more frequent watering may be necessary. To help retain moisture you can add mulch to the surrounding area.

Step 4- Weed carefully around the plant and harvest as soon as the peppers reach desired size.

Note: Keep your plant as warm as possible for the best germination conditions. Also, the longer you keep the peppers on the vine, the greater vitamin C content.

Bell Peppers in B.C.

Bell peppers are considered a greenhouse vegetable by the B.C. government. The industry now relies on state-of-the-art facilities and production practices to produce high-quality fresh vegetables!

These advances in technology have extended the growing season and therefore has allowed consumers the option of buying locally during times when certain produce were not historically available.

Fresh Eats Blog: Cherries

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: cherries.

Did you know cherries belong to the rose family?

Did You Know?

Did you know British Columbia grows 95% of Canada’s cherries? The cherry fruit is part of the Rosaceae family which also includes almonds, peaches, apricots and plums.

Cherries are in season in South West British Columbia for the months of July and August! They are known to have a very short fruiting season and can be among the earliest to ripen.

Recipe of the Week

Cherry Basil Bruschetta

Ingredients:

2 Cups cherries
1/4 small red onion, or 1 shallot finely diced
1/4 Cup of basil
1/4 Cup chives
2 tsp red wine vinegar or balsamic vinegar
1/4 Cup feta or goat cheese.
pinch of salt & pepper
baguette

Directions:

Step 1- Pit and chop cherries. In a small bowl mix together onions, cherries, and stir in basil, chives, vinegar, salt and pepper.
Step 2- Let sit while you prepare your baguette.
Step 3- Slice your baguette and drizzle with a bit of olive oil.
Step 4- Lightly toast in a 400F oven for about eight minutes, or until crisp.
Step 5- Spoon over toasted baguette slices.
Step 6- Crumble goat cheese or feta over the cherries and finish with a crack of black pepper.

Ingredients at the Market

Cherries: Harvest Direct Farms, Hill Top Farm, Snowy Mountain Organics

Cheese: Golden Ears Cheesecrafters

Bread: A Bread Affair, Delish Gluten Free, Gesundheit Bakery Ltd, Marie’s Guilt Free Bakery

Vinegar: Red Barn Plants & Produce

Basil: Ripple Creek, Forstbauer Farms, Floralia Growers

Chives: Floralia Growers

Steps on How To

Cherry Planting 101:

Step 1- Place seeds less than five centimetres down and about a half a meter apart in either a pot or the ground. Then fill the hole up to soil levels.

Step 2- After they have sprouted, space the cherries to about six meters apart. Like most plants, cherries don’t like being over crowded.

Step 3- Cherries need sun and water. BUT they do not grow well if they are waterlogged so keep the plant slightly moist and do not over water. Test the soil down to about eight centimetres and water whenever this depth feels dry.

Step 4- Add mulch or organic compost once the plant has sprouted. Fertilizer is best avoided with young trees because they are easy to burn. The compost should give plenty of nutrients.

Step 5- As an option, prune the cherry tree occasionally as this can help with its growth.

Note: You can add defences against birds such as hanging CDs from branches or fend off burrowing animals by building a physical barrier.

Cherries in B.C.

There are more than 1,000 types of cherries but approximately 20 are grown commercially in B.C. spread across about 3,500 acres. You can find some of these varieties right at the Coquitlam Farmers Market!

Did you know, Canada holds the record for baking the largest cherry pie in the world? One weighing in at 39,683 pounds was baked in Oliver, B.C. breaking the previous record.