Getting to Know: Crisp Organics

Crisp Organics has always strived to help diversify crops, protect waterways and improve air quality for Lower Mainland residents and farmers.

“We really began farming for environmental and conservation reasons and have been working hard to transform our land into a vibrant farm with an intense focus on sustainability. We also get to work together as a family.”

Over a two year period, Andrew Vogler and his family searched from Pemberton to Hope for the perfect plot of land to farm. Partnering with his mother, Andrew says they purchased 11 acres in Abbotsford, close to home, about nine years ago.

“My mother grew up on a dairy farm and we were always growing stuff and so I have always wanted to get involved myself. Sustainability has always been apart of our lives and we wanted to see more diversity in crops.”

Andrew says his family knew the area had the perfect soil for farming and lots of vegetables were being grown already.

“The soil, a sandy loam, is the result of thousands of years of sedimentation onto the old Sumas Lake bottom, which once covered much of the lowlands between Abbotsford and Chilliwack. Sumas Lake was drained in the early part of the 20th century to open land to agriculture and the area is now one of the most productive agricultural regions in Canada.”

Crisp has created two seasonal harvest boxes, Summer and Cool Season, which are dropped off in about 20 neighbourhoods. Andrew says his family wants people to get a sense of what local produce is available so they can create healthier and more creative meals.

“We deliver the boxes every week and each one has around seven difference types of produce. We created it for people who want to try something new and more sustainable and who may not be able to always make it to a market.”

Crisp Organics has a three to five week growing period, cycling through about 40 different crops, therefore their harvest boxes vary from week to week, adding to the excitement around what customers will receive.

“We let them know ahead of time about what will be in the harvest box so they can plan their meals in advance. We find that people will try it out, see what they like and then maybe go to market to find our products. Everyone’s lives are so different and this program allows people to experience local food.”

To ensure crops are grown, maintained and harvested to their standards, Andrew says his family works closely with staff.

“Care is the most important thing. Care more than anything both in which products to harvest and what to leave to continue to grow. Care in keeping it cooler and damp before you get to market is also important.”

Be sure to stop by Crisp Organics at market to see what they will have!  

Bold Properties Named Long Table Dinner Presenting Sponsor

Marpole Community Day (Courtesy of Bold Properties)

We are so fortunate and honoured that Bold Properties has given generously to the Coquitlam Farmers Market Society’s 2018 Long Table Dinner- On The Farm.

“At Bold Properties we develop, design and build single-family homes, condominiums, townhomes and rental apartments that put people at the forefront. We are driven by the human experience of space, where smart design meets livability, technology and energy efficiency at our new townhomes, Edgestone in Port Moody. The homes we build in the Tri-Cities bring together family and friends like the exciting Long Table Dinner, and we are proud to support this memorable experience. To all the guests, bon appétit and enjoy the summer evening!”- Bold Properties Team 

Lights of Hope set-up (Courtesy of Bold Properties)

Thank you, from everyone at the Coquitlam Farmers Market Society, to Bold Properties for their considerable support of this event. As Presenting Sponsor they have helped us create a night full of community, quality food and great conversations around sustainability; a similar environment to that of their property designs.

Bold Properties is and has been involved in a number of community events including Wheel2Heal, Lights of Hope and Marpole’s Community Day and we are thrilled to be in such company.

Long Table Dinner- On The Farm With: Jasbir Mandair

We are happy to announce that Chef Jasbir of Mandair Farms will be joining our Long Table Dinner once again! To get to know her personal tastes and creations a bit more she has kindly answered some questions for us.

What is your favourite thing to cook right now?

Nothing is my favourite. I like to make something new each time, experiment with different things and see how it turns out.

What is the first dish you cooked?

The first thing I ever made was dhal and roti.

What is your favourite vegetable from the market this week?

The tomatoes from the Okanagan farmers, Hill Top.

Best tip for home cooks?

Make sure that you have all the ingredients for what you are going to make but also have a well stocked spice cabinet.

Tell us something about your long table dinner dish.

It is going to be a samosa chaat. It is a spin off from your typical indian Chaat Appetizer. Some ingredients will be fresh lettuce, diced fresh cucumber tomato, and onions topped with plain yogurt and my famous tamarind chutney.

On The Wild Side With: PoCo Soap Co.

(Courtesy of Poco Soap Co.)

“Simple, real, honest,” is the mantra of Poco Soap Co. Building on 16 years of casual soap making and discovering a more simple lifestyle, owner Shea Hogan says he continuously looks for ways to make deeper connections with his local community.

Soap is a real, tangible product that when made well is good for you and ultimately good for our planet, by not using any artificial ingredients no harmful toxins are produced which eventually end up in our environment.

(Courtesy of Poco Soap Co.)

Deliberately avoiding what might be considered typical branding for a soap company, Shea has chosen both a unique and relevant being to help represent his business.

I wanted to find a way to showcase my community through my logo, and bears are an ever present, important part of Port Coquitlam. This bear was inspired by a local bear that made headlines a few years ago.

In addition to being inspired to create for the local economy, Shea says he firmly stays away from the use of plastics, using biodegradable and compostable materials instead.

My soap labels are made of sugarcane waste fiber and are fully biodegradable and compostable. And my lip balm tubes are made from paperboard.

(Courtesy of Poco Soap Co.)

While Poco Soap and Co. may have a slight natural masculine bend as Shea has creative control over his products, he feels good soap is for everyone and benefits all genders.

I don’t specifically make my soaps for men, but as I am a man the brand may have a naturally more masculine bend to it that perhaps more men can relate to, which could be a good thing as men in general are a little standoffish when it comes to natural soaps. So hopefully I can help break down some gender stereotypes, and help raise awareness that natural soaps are okay for men to use too!

(Courtesy of Poco Soap Co.)

With its current success, Poco Soap Co. is expanding! Shea plans to bring his products into wholesale and online selling spaces, as well as opening his workshop for retail possibilities.

I am continuing to develop new products, such as natural lip balms, and will be expanding my soap line.

Long Table Dinner- On The Farm With: Fred Soofi

Fred Soofi leading a cooking workshop at market.

We are happy to announce that Chef Fred Soofi of Pasta Polo will be joining our Long Table Dinner once again! To get to know his personal tastes and creations a bit more he has kindly answered some questions for us. 

Q: What is your favourite thing to cook right now?

A: Linguine pesto primavera (fresh basil, garlic, bell peppers, zucchini, carrots, cauliflower, broccoli, virgin olive oil and Parmesan cheese).

Q: What is the first thing you cooked?

A: Lamb stew.

Q:  What is your favourite vegetable from the Coquitlam Farmers Market?

A: Green  Zucchini.

Soofi preparing his dish for the 2017 Long Table Dinner

Q: What is your best tip for home cooks? 

A: When you are using fresh, local vegetables from the market,  blanch them in lightly salted boiling water for one minute, cool down with ice water. After draining for two minutes, sautee with olive oil, freshly ground pepper, and sea salt.

Q: Tell us something about your Long Table Dinner dish. 

A: I will be using protein and vegetables from the market, also fresh made pasta from Pasta Polo, to create a healthy, tasty dish.

Tickets for the 2018 Long Table Dinner- On The Farm are on sale now! Purchase yours HERE.

Getting To Know: Aslan Organics

Shane and Emma of Aslan Organics showed up in B.C. in 2010 after accepting a work offer on Vancouver Island with no intention of farming but quickly became eager to start their own food production.

In our first spring, we hastened the building of three raised beds in our small pie-shaped corner lot in an urban setting. We quickly fell in love with the dirt and produce we were making, and the garden just continued to grow.

In 2014 they moved to the Yarrow EcoVillage near Cultus Lake where within one year, they had a quarter acre and 20 laying hens. Now a 1.2 acres organic farm, with roughly 75 birds, customers will find plenty of fresh produce and eggs at market.

Our farm is a nod to the lion character in Chronicles of Narnia, Aslan, who represents the main framework for how we see ourselves as farmers: Earth Keepers; our Christian beliefs have significantly shaped our creation care modus operandi.

Aslan Organics was one of only twelve farms selected to receive a scholarship into J.M Fortier’s “The Market Gardners Master Class.” This has allowed Emma and Shane to go more in depth about how they plan and create success on their farm.

We grow joyfully good food: our farm is a sanctuary for those looking for quiet; our farm is small for those looking to experience simplicity; our farm is efficient for those looking to understand how it’s possible to make a living at organic vegetable farming. We aren’t just producers, we love what we do and we want you to love it too.

Growing organic is essential to Aslan Organics. They reference that for centuries the earth has provided an abundance of crop without the use of chemicals. Living and farming in the Yarrow EcoVillage they are continuously working together with their community and therefore directly impacted by these relationships.

While we sometimes wish we could just eliminate all the aphids, they too have a purpose in the greater ecological systems. It may not always be easy–in fact challenge is often a descriptor of progress because the community needs to agree (we function under consensus)–but we are continually becoming better versions of ourselves because of it.

Shane and Emma are not just producers, they love what they do and they want customers to love it too. It is their belief that the most important aspect of knowing must be our food; to know what we are consuming.

If we become disconnected from our food, we become disconnected from the Earth. If we disconnect ourselves from the Earth, our care and awareness for Mother Nature becomes obsolete, and could prove dangerous to how we treat the only planet that has (thus far) proven to support human life.

They want people to know their farm is a sanctuary for those looking for quiet and small for those looking to experience simplicity.

Our farm is efficient for those looking to understand how it’s possible to make a living at organic vegetable farming.

Although their methods are traditional and wholesome, Emma and Shane have brought their farm into the 21st century through the use of social media. They believe it is an opportunity for everyone to get a sense of what they up to, both professionally on the farm, but also small snippets of insight into their lives.

We believe that one of the best benefits to being “local” is knowing more about the people, something I would argue is inherent to the human condition: We all long for rich community experiences. For us, this farm–and you as our customer–is quickly taking shape as our rich community. We thank you for your support.

To grow a greater range of produce Aslan Organics has dipped it’s feet into greenhouses. As they are significantly warmer, plants can grow faster and thus lengthening the window of production.

We spend a significant amount of time ensuring the sanitization of our greenhouse (frequent weeding, eliminated any diseased plants, frequent browsing for predatory pests) because it’s crucial to the success of our operation.

Be sure to stop by Aslan Organics when coming to market as you may find a veggie you haven’t heard of, like the Hakurei Turnip! A favourite of customers it typically sells out within the first few hours of market.

Zero Waste Month: Okanagan’s Best Products

(Courtesy of Okanagan’s Best Products)

Okanagan’s Best Products has come up with a creative and edible way to reduce their waste at market! Inspired by her passion for sustainability, Kathleen says all of the wooden toothpicks she went through for sampling had to go.

In the past we were going through tens of thousands of toothpics in a market season. These all would end up in the landfill because they are not reusable. While wood is definitely better than plastic in terms of sustainability and environmental impact, it still wasn’t a zero waste situation.

So Kathleen searched for a more sustainable solution and tired it all! Keeping in conjunction with her products, she wanted to make sure that what was being used as tasters was as well.

Once gluten-free products became available in standard grocery shops (though still not at wholesale stores), the decision to move to spaghetti toothpicks was easy.

Okanagan’s Best Products’ initiative has gotten great response from customers. Kathleen says it also provides a space for quick conversations about sustainability, environmental issues, clean food and clean living.

(Courtesy of Okanagan’s Best Products)

…All issues that are part of Okanagan’s Best ethos. In BC, our customers are pretty savvy. They are generally quite switched on about environmental issues because we live in the most beautiful part of the country, and we’d all like to keep it that way. Less waste, more sustainable products just makes sense to them already, so it’s an easy conversation to have!

Kathleen says another great benefit of spaghetti is that if the toothpicks are inadvertently dropped, they will biodegrade and not hard any animals who might come across them.

…And the kids love to just chew on them rather than put them in our garbage.

In addition to the spaghetti tasting spoons, Kathleen says she has been and continues to look into various ways of packaging their products for customers at market, including decomposable bags and butcher paper.

Because our products are kept iced, they are often wet and
cannot be carried in paper bags, so we have no option but to put them in plastic bags. At the moment, many customers bring their own reusable shopping bags, so we often dry the packages of sausage for and place them in their own bags. So we always ask ‘would you like a bag,’ because we do have them available but prefer not to use them. In future, we are thinking of providing reusable cooler shopping bags at cost. We are always on the lookout for ways to reduce our footprint.

Kathleen says that in the continuous search for more sustainable products and practices, she’s come across potential production methods of noted environmentally friendly products that may not be as sustainable as previously thought.

(Courtesy of Okanagan’s Best Products)

We were very surprised ourselves to learn through experience and expense about decomposable plastic bags and how, while touted as ‘environmentally friendly’, the methods used to produce them are not compatible with products that may be moist or damp in terms of immediacy of the decomposing process when wet, and the off-gassing that happens. It does make us wonder about how they are made, what chemicals are used, that they give off a scent when beginning to decompose that can actually affect the products, and just how ‘sustainable’ and ‘environmentally friendly’ they actually are.

For Kathleen and everyone at Okanagan’s Best Products, the opportunity to speak with customers about sustainability at market is always a pleasure.

We have had wonderful market experiences with people who were previously ‘undecided’ about purchasing, actually try and buy our products because our little changes like using spaghetti toothpicks really matter to them.

Zero Waste Month: Anderson Distilleries

Anderson distilleries sort of fell backwards into zero waste. It’s just the cheapest way to do what we do.

(Courtesy of Anderson Distilleries)

We continue our Zero Waste Month with Anderson Distilleries! Wanting a more fiscal way of disposing spent grain and yeast hulls, Ian Anderson says partnering with local gardeners also allows their solid waste to be taken care of in a more environmentally friendly manner while also providing a free fertilizer alternative for gardeners.

All the community gardens we contacted jumped at the offer of free compost. We no longer need to deliver the compost to the gardens. Individual gardeners now come by the distillery with buckets and pick it up directly. In fact, it doesn’t always have a chance to finish composting before they pick it up. Gardeners will add it to their home composter’s to accelerate decomposition of things like paper and wood.

In addition to this, Anderson Distilleries does not use chemical additives in their brewing process. Although doing so would improve production output, Ian says the cost of such chemicals is greater than the potential value of additional product.

The fact that our products end up being 100% vegan, organic, and kosher is purely aside the point for us. We dont bother with certifications because they add too much of an expense for our current production volume. Our waste stream contains less alcohol per unit volume than a typical household compost pile so there is a strong argument to be made that our spent grain is also halal.

Ian says, ultimately there is no preservatives in their waste stream, which is further separated into liquid and solid.

You could use our liquid waste to water your lawn all summer. The only thing you would notice is that it smelled a little like stale beer for a day or two afterwards. Our liquid waste is disposed of by the GVRD for a small annual fee. We put our solid waste into a composter where it rapidly begins to decompose.

Due to the properties of their waste, Anderson Distilleries’ compost can be roughly compared to horse manure. Ian says their disposal method is purely academic from a business perspective and the fertilizer product is a great addition to this.

Our solid waste is mostly yeast hulls, barley gluten, and grain husks. Yeast hulls and gluten are almost pure protein. The decomposition products of this are extremely high in nitrogen. The husks from the grain add porosity and allow airflow through the composting mass. Commercial waste disposal companies charge extra to dispose of compostable material. Per kilogram, it costs roughly twice as much money to dispose of spent grain when compared to construction waste.

While saving money, Anderson Distilleries is reducing the amount of solid waste that goes into the landfill and is also helping local gardeners receive a free and valuable resource. Ian says they are currently focused on reducing the volume of liquid waste produced so stayed tuned for that!

Zero Waste Month: Central Park Farms

For the month of July, the Coquitlam Farmers Market is highlighting some of the great work vendors are doing to reduce their waste, both at market and throughout their production chains.

(Courtesy of Central Park Farms)

Kendall from market staple, Central Park Farms, says making sustainable choices within her company goes beyond just farming operations.

The goal behind our farm is ‘helping our community make ethical and sustainable food choices,’ so it’s important that we focus on sustainable and zero waste initiatives wherever we can.

Central Park Farms has forged relationships with various companies in food production and supply chain so they can work together to divert food otherwise destined for the land fill. Kendall says their pigs are fed through a cleaver food waste recovery program.

We feed spend brewery grains from local breweries, cast offs from a local organic granola bar manufacture so they get nuts, honey, whey, and oats, and then fruits and vegetables.

(Courtesy of Central Park Farms)

In addition to this program, the farm now simply uses vacuum seal bags for their meats instead of using an additional meat tray, and liner. Kendall says she was a bit concerned about how customers would respond to the change in packaging.

But when I explained to our regular customers why we were changing our packaging they were thrilled. Less waste they have to deal with in their homes as well. Plus as a bonus because the meat takes up less room without the tray we’re now able to use smaller bags therefore further reducing the amount of plastic we use.

With a more widespread push to better take care of our planet, Kendall says she the number of calls from food producers wanting to see if the farm could take on their byproducts or cast offs have increased, a “bit of a snowball effect”. While many companies are trying to reduce their environmental impact, some of what she has been receiving surprises her.

(Courtesy of Central Park Farms)

It’s really shocking to see what great shape this food is in that we feed but unfortunately in many cases by the time it goes through the supply chain from the grower/packer/producer to the distribution centre and then the grocery store it will have gone bad. But when we get it, it’s still in fantastic shape. Our kids often pull perfect fruit out before it goes to the pigs and eat it themselves while they work around the farm.

Kendall says we all need to do our part to leave the world a better place for our kids and that these changes go far beyond business operations and success.

That was the reason I got into farming in the first place is I was feeling like there was so much abuse in animal agriculture to both the animals and the environment so I just want to make sure we operate in a way that aligns with my values and how I want the world to be left for my family.

Look for future sustainability endeavours from Central Park Farms! Kendall says as her business continues to grow, constantly in a state of improvement, she is always looking for opportunities to integrate more efficient and eco-friendly systems and supples into farming operations.

On The Wild Side With: Food Migration

Inspired by a traditional Taiwanese snack, Ethan of Food Migration has created a line of bite sized treats perfect for tea lovers.

Where I came from, Taiwan, people enjoyed tea on daily basis. Traditionally, these type of snacks are often enjoyed with tea. As Chinese drink tea with no sugar or milk added, the taste of tea could sometime be dry (or astringent) and bitter. Little sweets like ChaNut serve perfectly in tea drinker’s mouth and balance out less wanted sensation with mild sweetness and nuttiness. That’s why we call it perfect snack of tea.

Food Migration’s brand most familiar to market customers is called ChaNut, which has a more meaningful connection to its purpose as a compliment to tea than some may realize.

Our brand name ChaNut is actually the combination of Chinese phonic of tea, “Cha” and English word “Nuts,” which we are hoping will catch the spirit of tea and deliver the message to our customers.

There are currently three lines of ChaNut creations. Depending on the flavour, their main ingredients range from peanuts, to pumpkin and black sesame seeds, all bound by malt syrup, giving them their distinct and unifying flavour.

It’s actually my mother’s recipe. She cracked the formula from the traditional snack, we have in Taiwan. My Mom, like most of the parents, disbarred all kinds of junky snack. As nut gaining its popularity in the recent years, she decided to make her own snack. I learned from her after she proudly shared it with me on my trip back home couple years ago. I did tweak the recipe a bit afterward, but the basic taste is inherited from my mother.

Ethan says he used to think inspiration to create new food products was like a sparkle, coming from nowhere and caused by many of happy coincidences. Now he says new flavours are first inspired by the familiarity of Taiwan recipes and are then given a Canadian twist.

We ask our friends and family from time to time and improve the product base their feedback as well, trying to find the taste that can relate to our community. I guess you can say the inspiration is from where I am from and where I live now, and its a combination of who we are.

With its current success, Food Migration is looking to further migrate its favourite foods into the Canadian market. Ethan says he hopes products will continue to perk customers interest.

Much like a friend sharing great stuff with each other, I am hoping Food Migration would be your foodie friend. We hope the customer to know that ChaNut is a great healthy nutty snack, a great product before or after work out, and most importantly its a snack they could enjoy in any given day.