Blueberry Festival: What’s At Market

This year’s Blueberry Festival will highlight what blueberries our vendors have to offer! You can expect a number of varieties of fresh, frozen and prepared berries.

What You Can Expect

Farm Fresh:

Beckmann Berry Farm: 

The variety you can find from this local farm is Chandler Blueberries. This variety produces the largest berries of any available! It is a relatively hardy, mid-late season plant that can spread to about six feet in reach.

Forstbauer Farm:

From bushes over 25 years old, you can expect frozen Northland Blueberries. This variety is a hardy mid-height plant known for its yields of medium sized berries with a sweet and wild blueberry taste. Northland is an early, mid-season plant that will tolerate poor soil conditions and does best with heavy annual pruning.

Langley Organic Growers: 

You will find both Bluecrop and Duke at Langely Organic Growers. Bluecrop is the most widely planted high-bush, mid-season cultivar in the world and produces high yields of medium sized. Although it produces firm fruit with good flavour, the canes tend to be droopy so supporting the plant is important. This variety is disease resistance and lasts well into the cold winter months. Duke offers a late bloom that adapts well to cold temperatures while still producing an early crop. This tall bush provides a large number of very sweet, high quality fruit with an excellent shelf life. Did you know its foliage turns red in the fall?

Mandair Farm:

Offering their best berry price of the season you can choose from Bluegold, Bluecrop or Duke berries. Bluegold Blueberries are a mid-season variety that is highly productive. In addition to producing firm, flavourful fruit, it is winter hardy. Bluecrop is the most widely planted high-bush, mid-season cultivar in the world and produces high yields of medium sized. Although it produces firm fruit with good flavour, the canes tend to be droopy so supporting the plant is important. This variety is disease resistance and lasts well into the cold winter months. Duke offers a late bloom that adapts well to cold temperatures while still producing an early crop. This tall bush provides a large number of very sweet, high quality fruit with an excellent shelf life. Did you know its foliage turns red in the fall?

Never Say Die Farm: 

You can also find Bluecrop at Never Say Die Farms. It is the most widely planted high-bush, mid-season cultivar in the world and produces high yields of medium sized. Although it produces firm fruit with good flavour, the canes tend to be droopy so supporting the plant is important. This variety is disease resistance and lasts well into the cold winter months.

Source: Scotts Nursery. 

Prepared:

A Bread Affair: 

Love at First Bite Loaf- With every single ingredients grown within 71 miles of Vancouver, we were proud to bring our first truly local loaf to Vancouver in 2009. Blueberries and Hazelnuts in a Heritage sprouted grain loaf.

Blueberry Candied Ginger and Lemon Scone- Made using Pitt Meadows Blueberries this quickly became one of our most popular pastries at the farmers markets and you can see why. With no flavour dominating the other this and a cup of coffee is the way to start your rounds at the farmers market.

Coquitlam River Cannery: 

Blueberry Jam made with blueberries grown right in Coquitlam!

Kics Gourmet Products: 

Blueberry lemonade.

Kizzy’s Macarons:

Blueberry Big Macs with blueberry jam buttercream, homemade blueberry compote and fresh BC blueberries.

Mariner Brewing: 

Venture Blueberry Sour beer. Each batch of our blueberry sour is made with 1,000 lbs of real blueberries from the Fraser valley!

Oh Sweet Day:

Classic cheesecake with fresh blueberry sauce!

Royal City Donuts: 

Blueberry compote filled donuts.

Activities:

Kids Activities:

Kids of all ages can visit our Kids Craft area to play games and make blueberry magnets. Kids ages 5-12 can stop by our Power of Produce Kids Club tent to make a jar of blueberry chia jam to take home!

(Courtesy of Kizzy’s Macarons)

Recipe Demonstrations:

Join Karen Curtis in the demonstration tent to learn how to make blueberry salsa and blueberry sauce using fresh market ingredients! Demos run at 10 and 11:30am.

Sampling:

Visit our sampling tent to taste and compare the varieties of blueberries available at our market! Participate in a community art project while you’re there!

BC Blueberry Council:

The BC Blueberry Council will be on-site with fantastic recipe cards and free blueberry swag!

Live Music:

Musician, Barry Wilson, will be keeping us entertained with his great variety of tunes!

Vendor List for Sunday, August 12

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: Biscotti Joe Coffee

To end off an amazing month of zero waste initiatives, we are highlighting a new program for customers of the much beloved Biscotti Joe Coffee! Lovingly toted the “bead program,” regular customers have been encouraged to bring their own mug to market.

If customer brings their own mug and purchase a cup of my coffee, I would give them a ring that has a colorful bead attached. Every time they buy another cup of coffee, they would receive another bead and when they reach six beads, they get a free cup of coffee!

Harry says this program is similar to coffee cards but more fun and has been received well.

In light of the no straws campaigns happening in Metro Vancouver, I think my program fits in with trying to reduce waste. I believe that you have a new style red mug available to new members that sign up. If you mention my program to them, it would be a nice tie in.

So make sure to bring your own mug or thermos when you visit Biscotti Joe Coffee at market and collect those beads!

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: Growing Fresh

For week three of our Zero Waste Month, we are delving into what Growing Fresh is doing to be more sustainable!

Elevating her own company’s values and vision, Monika says using compostable corn derived plastic cups and wooden spoons for customers of the farmer’s market to use while tasting her products. 

We make organic, vegan, nutrient dense snacks and treats so the environmentally friendly and sustainable theme is already there. Using packaging and taster cups, etc, just goes well with that theme.

Monika says customers appreciate the work she is doing to become more environmentally friendly and she loves having those conversations, whether it be about the success but also any challenges she may face.

The cost of conventional packaging versus environmentally friendly packaging is always a challenge and not all products can be packaged in the most earth friendly manner. Some amount of plastic, even if it’s plant/corn based plastic will need to be used, such as clear cups or plastic lined bags to keep products sealed properly. It’s always a step ninth right direction.

Despite the conventional challenges of going zero waste, Monika says she is always looking for ways to improve her company’s footprint.

I’m always asking myself what can I do better in regards to further reducing waste. And the answers trickle in. Because we are already a plant based food production I think we are ahead anyways.

In speaking with customers, Monika says reducing our waste is for the next generations to come and for the planet too.

We only have one Earth.

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.

Getting To Know: Wax Poetic Creations

Creating Wax Poetic Creations was a no brainer for Alexandra. Starting out as a way to fill her creative drive, making candles has blossomed into a career.

To finally find my niche was so empowering. Over the next few months I explored the local artisan community and decided it was something I’d love to be a part of. Entrepreneurship runs in the family, and it snuck up on me. Before I knew it, Wax Poetic Creations was born.

Made from soy wax with lead-free wicks, Alexandra’s light scented candles are born out of seasonal inspiration- from citrus scents during the Summer and more sweet smells come Winter.

I take in a lot of recommendations from customers and decide what scents will be best received by others as well. One scent is available all year round, because it’s such a hit. It’s called Unwind, an essential oil blend of Bergamot, Neroli, and Mandarin.

There are a number of combinations of wax, wick and scents that can be chosen to create the perfect candle. Alexandra says she always chooses higher quality products to most importantly, support local businesses.

I believe that Wax Poetic candles should meet my own standards and values. Soy wax burns longer, burns cleaner, is environmentally friendly and is made in North America and even needs to be FDA approved. Paraffin wax, on the other hand, releases toxins into the air, burns faster, and is made from crude oil. Soy wax is made from the earth, and is biodegradable as well. Can’t go wrong with that! As for wicks, many candles use lead-core wicks. These have been known to release the lead back into the air as the candle burns. The materials I use do not release carcinogens. They instead are clean burning and longer lasting than the alternative!

For Wax Poetic Creations, small scaled, artisan production is the way to go. Alexandra says while the process can be challenging, it is very rewarding when she sees a customer’s satisfaction.

Smaller scaled production allows each candle to get the same attention. I can customize a single candle, change one’s colour, or alter its scent. To make candles, I spend hours dedicated to melting down the wax in small sets, pouring six candles or so at a time, and then individually designing, printing and placing labels. When all is said and done, I have completed each candle as a one-woman show. All sales support my ability to make more and continue with my passion.

Wax Poetic Creations has one of the most simple and elegant logos. Created by her sister Natalia, Alexandra says she wanted to get to the core of what makes a good candle so she literally turned to the element for inspiration.

The simple candle flame reflects on the simplicity of a soy candle. As my inspiration changes, I am slowly allowing my logo to adapt and become more simple, but the flame and wick will stay the same.

Alexandra has recently changed her focus to summer farmers markets and to continue to build her brand, giving her more opportunities to become further involved in the community.

 In addition, Wax Poetic is soon to be a part of a new subscription box, some brick and mortar stores, and more! Near future goals include a summer full of events and markets, as well as my new home candle making classes that can be booked on my website.