Kale is one of those vegetables that some would like to not include in their diet but what we can all agree on is its nutritiousness.
Kale is a super food, so a great source of Vitamins A, B6, C, K, Calcium, Potassium, Copper Manganese, Iron, and fiber. The list goes on and on. We could write a book and some have.
Brian, “The Raw Guy” has created a product that takes an unconventional approach to consuming kale, enticing more people to enjoy the benefits of having a healthy snack option.
The foods that I offer at market are “Transitional Food”. Foods that have a familiar look, taste and mouth feel to the foods most of us are used to. This helps us move into a more raw plant based way of eating without feeling deprived. So these are flavours you would see in any chip out there and yes maybe a couple you wouldn’t.
Brian has taken his own raw food diet experience and desire to share this with others to create a range of uniquely flavoured kale chips, further inspired by his customers and own desire to fuse different food together.
So when I heard some talking on raw food a light went on and I’ve been following the light since then….It’s more a desire to share the power of food as a medicine.
Raw organic food leaves the nutritional profile of the food in tacked as nature intended. Brian says this means maximizing the nutritional value with the least amount of bodily energy expended and this concept is carried over into his products as well.
All this in order to maximize our health while having a yummy taste treat. There are exceptions naturally, but if you’re looking to optimize your health a diet high in raw plants is an impressive way to go.
Kale can grow almost all year in the Lower Mainland. Brian says it’s a hardy plant, not requiring perfect soil conditions or copious amounts of sunlight.
It’s one tough customer, but delivers a ton of nutrition. Go figure.
Fun Fact: Did you know a serving of kale has more Vitamin C than an orange?
A chipwich is a handmade artisan ice cream sandwich. The name chipwich coming from the Chocolate CHIP cookies, the wich from the sandWICH
West Coast Chipwich’s Dave Roberts has always been a cookie fan but wanted to create a delicious twist on the classic treat, ice cream sandwiches.
Ice cream andcookies whats not to like right? But is always seemed so boring with the tasteless wafer like chocolate cookie and plain vanilla ice cream that you always associate with.
After recently moving back to Canada after living in the United States for a couple of years, Dave began experimenting with flavours, and with much success among friends, he decided to take his creation to the next level: building a business.
I saw theamazing artisan ice cream shops around Vancouver and BC, I thought here isan area that needs some awesome chipwichs!!
Sourcing local and supporting other small local businesses are very important to Dave. Taking “local” to another level, the cookies that form the chipwich are all baked by Dave himself.
I actuallybake all my own cookies as they are not your traditional treats. My cookiesuse different sugars, molasses and cooking methods to make sure that they are not too sweet and also don’t turn rock hard when frozen.
(Courtesy of West Coast Chipwich)
In line with West Coast Chipwich’s commitment to local businesses, the company’s ice cream is BC made, from the raw dairy to the production.
The most important part for me was that the company was local and used BC dairy. I think that this is important not only to the taste but also to myvision to support and source local. One day I hope to make my own ice cream!
Dave is always ready to create and try out new flavours combinations.
There are so many subtle changes that can be made in the cookie recipe, cook times and temperatures that can change not only thetaste but the texture and sweetness levels as well. Once I have a combination of cookie and ice cream that’s when the real experimentation begins!
To ensure the highest quality product, Dave cuts no corners, baking and assembling all products by hand. From weddings, and birthdays, to employee appreciation, West Coast Chipwich has all your catering needs covered!
…or just to be the awesome guy in the neighborhood I am available for your nextevent! Over the next six months I want to put my delicious product into the hands of as many of my BC neighbors as possible. I am confident that everyone who tries my product will love it.
Only in his first year of business, Dave is ready to continue to grow his company and challenge himself, even looking to future labour expansions.
Did you know cultivated mushrooms are grown differently than other produce? Most are apart of a group of fungi called, saprobes, which feed off of and lie within decaying organic materials such as wood and straw, not soil. Coming this summer, customers of the farmers market will have the chance to purchase mushrooms grown from a unique blend of such materials thanks to Oyster and King!
Our mushrooms are grown on our unique substrate combination of wood chips and other organic materials and are delivered locally daily to guarantee freshness and quality.
(Courtesy of Oyster & King)
David Xiao of Oyster King says to grow mushrooms, carbon is derived from wood or straw, but accessible nitrogen is usually added in the form of bran, composted animal manure, or other means.
It is an labour intensive process in strictly controlled environment that is
by default organic, and sustainable operations operate much like a factory rather than a farm.
Mushroom growth is dependent on a maintenance of a narrow range of C/N ratio (for fertile compost), pH, temperature, and humidity.
David says oyster mushrooms grow at an ideal temperature of 10-24°C, making the spring and fall seasons the ideal time of year to grow.
Wild mushrooms have unique requirements for fruiting, and fruit throughout various times of the year. Morels pop in the late spring and summer, and chanterelles, lobsters and others come with the early rains of the fall wherever it is moist.
Fun fact:Did you know fungi were among the first organisms to colonize land beside plants? There is speculation that they had an early symbiosis with plants and this aided them in doing so.
Calling all donut lovers! The much anticipated, Royal City Donuts will be participating in the Coquitlam Farmers Market this season. But before digging in, here’s some more information about who they are and what their products are all about.
Jonathan and his wife, along with their team of fellow donut lovers want customers to experience the balance of unique ingredients that are put into each batch of their donuts.
I want them [customers] to think they are getting more than they expected in terms of flavour and quality.
Royal City Donuts has strived to bring a European style treat, made by hand with care and quality ingredients into the local market. With an expanding team and an eye for food trends, we can expect new things from the company.
My wife has contributed greatly, and now with two members joining the team we are starting to forecast a month in advance with ideas to play with. The trends in the food scene are also very influential with sweet and savoury being so predominant.
(Courtesy of Royal City Donuts)
Continuously forecasting a month in advance, Jonathan says himself and his team are always mindful to balance new blends of interesting flavours while still maintaining the integrity of the donut.
Once you do a few markets or pop ups in the same place you want to keep things interesting and give people a reason to check you out again and again.
With excitement building around the company, Jonathan says Royal City Donuts will concentrate on summer markets for now, but talks about what’s next for the company are already in the works.
We would love to have our own, industrial space where we can do higher production for breweries, coffee shops, corporate and large scale orders while having a small store front where people can get their fix.
Royal City Donuts already has a supply partnership with Hive Cafe in New Westminster and customers can expect continued creativity with their donuts.
As a new business it is a great way to get feedback on my products. You also learn to many things from other vendors who have been in the same position.
As many have come to realize this season, the Coquitlam Farmers Market is known not only for its produce, but its great prepared food and the products coming from Jerk Store are no exception!
Jerk Store offers a unique blend of flavours with their handcrafted artisan jerky, from French Onion Soup to Chimichurri! Made with 100% all natural ingredients owner Khal and his team go from slicing the beef, marinating it overnight, to packaging all in Port Moody.
We use premium B.C. Beef that is free of hormones and antibiotics.
And a surprise to many?
That we make tofu jerky! People seem to automatically associate us with meat products and several have been pleasantly surprised when they discover we have non-meat options.
The number one question Khal asks himself while creating his product is, “is this something I would want to eat?” He says the first step for those who are hesitant on buying locally produced food is to simply trying the product.
Discover what food is supposed to taste like. The mass produced food system is unsustainable and making people and the planet sick.
Khal says farmers market help raise awareness of how to produce real food in addition to supporting the local economy and community.
It is only going to grow as more people open their eyes and realize that supporting local is a more sustainable and healthy way of living.
Here at the Coquitlam Farmers Market we are all about local, seasonal and sustainably grown produce. What better way to celebrate the summer months than a fresh take on some familiar foods! This week’s topic: potatoes.
Did you know potatoes are one of the world’s most important staples? From 1845 to 1852, Ireland experienced a great famine due to the shortage of potatoes, killing about one million people.
Did You Know?
Did you know many compare potatoes to pasta or bread because of the amount of carbohydrates it contains? There are thousands of different varieties of potatoes, all pollinated by bees!
Despite the name, did you know sweet potatoes are only loosely related to potatoes?
Potatoes are in season in South West British Columbia from August until sold out the next year! Make sure you stop by the market this Sunday to try some of the province’s best!
3 red potatoes
Salt and freshly ground pepper
4 large tomatoes
1 teaspoon Dijon mustard
2 tablespoons red-wine vinegar
1 tablespoon freshly squeezed lemon juice (1/2 lemon)
3 tablespoons olive oil
1 cucumber, seeded and cut into 1 1/2-inch-long matchsticks
1/2 bunch arugula (1 1/3 cups), cut into thin strips
4 onions, peeled and cut into thin rounds
Directions:
Step 1- Place potatoes in a small saucepan; cover with salted water. Bring water to a boil, and cook potatoes until fork tender, 12 to 15 minutes. Remove pan from heat, and transfer potatoes to an ice-water bath until cool.
Step 2- Drain potatoes, and slice into 1 1/2-inch-long matchsticks; set aside.
Step 3- Slice off the tops of tomatoes; discard tops. Using a melon baller, scoop out the seeds and flesh; discard. Set the tomato “bowls” aside.
Step 4- In a small bowl, whisk together mustard, vinegar, and lemon juice. Season with salt and pepper. Slowly whisk in oil. Set vinaigrette aside.
Step 5- In a medium bowl, combine potatoes, cucumber, arugula, and onions. Add reserved vinaigrette; toss gently to combine. Divide salad among tomato bowls, and garnish with dill fronds, if available.
Potatoes: Forstbauer Farms, Shen’s Farm, Never Say Die
Tomatoes: Forstbauer Farms, Never Say Die, Ripple Creek Organic Farm
Arugula: Langley Organic Growers
Onions: Ripple Creek Organic Farm
Butter & Cheese: Golden Ears Cheescrafters
Other Greens and Vegetables: Floralia Growers, Forstbauer Farms, Langley Organic Growers, Never Say Die Farm, Ripple Creek Organic Farm, Shen’s Farm, Wah Fung Farm
Steps on How To Grow
Potato Planting 101:
Step 1- Plant seeds or small portions of pre-cut potatoes in nutrient rich soil. If you are planting pre-cut pieces of potatoes, make sure you cut them about one day before in order to give it time to form a protective layer prior to planting.
Step 2- Form a trench and then spread and mix in rotted manure or organic compost in the bottom.
Step 3- Plant seed potatoes one foot apart in a 4-inch deep trench, eye side up.
Note: It is recommended to practice yearly crop rotation.
Step 4- Make sure you water your plants regularly. This is especially important when the tubers are forming. Potatoes like growing in soft soil that can be drained well.
Step 5- When the plant is about six inches tall, hoe the dirt up around the base of the plant in order to cover the root as well as to support the plant. Bury them in loose soil. This ensures the crop does not get sunburnt.
Note: If you see your potatoes have turned green, this is a result of them being sunburnt. Do not eat them!
Step 6- Repeat step 5 every few weeks to protect your crop.
Step 7- The time of harvest depends on what time of year you have planted. Harvest could occur between 60 to 90 days after planting.
Step 8- Harvest your crop after the plant’s foliage has died back. Cut browning foliage to the ground and wait 10 to 14 days before harvesting to allow the potatoes to develop a thick enough skin. Don’t wait too long, though, or the potatoes may rot.
Step 9- Dig potatoes on a dry day. Dig up gently, being careful not to puncture the tubers.
Potatoes in B.C.
Did you know potatoes make up 52% of all fresh vegetables consumed in Canada? Canada is among the top 20 potato producing countries worldwide and is the most valuable vegetable crop in Canada.
Potatoes are grown in every province including B.C.! Although not one of the main producers, there are dozens of farmers who produce this crop! As a country, we produce about $1 billion worth of potatoes annually.
Rockweld Farm is all about fresh, local and natural foods! Owners and operators Tim and Flo Rempel raise small flocks of 600 to 1,500 chickens across one and a half acres on their Abbotsford farm.
Our chicken and eggs are Certified Organic fed, BCSPCA Certified, and raised without any medication.
The Rempels have been apart of farmers markets for many years and love being able to bring their products closer to many consumers homes’.
We attend farmers markets to get more of our product out to the
consumer and not have to wholesale – no middle person! Farmers market people are great and loyal customers.
In addition to chicken and eggs that Rockweld is known for, you can also find 100% chicken sausages; raw and smoked, gluten free and sodium nitrite free.
…And all of our sausage casings are made from seaweed and they taste great!
Rockweld Farm stemmed from the Rempels desire to grow better tasting, humanely raised chicken and eggs.
We can provide our customers fresh, local, good food. All of our
products direct to the consumer, at our farm store in Abbotsford and at farmers markets.
Here at the Coquitlam Farmers Market we are all about local, seasonal and sustainably grown produce. What better way to celebrate the summer months than a fresh take on some familiar foods! This week’s topic: garlic.
Did You Know?
Although garlic is native to central Asia, did you know China is currently its largest producer?
Each bulb of garlic contains many nutrients, including potassium, iron, calcium, and Vitamin C.
Garlics’ health benefits date back centuries and is believed the help reduce cholesterol and blood pressure!
The end Garlic’s growing season in South West British Columbia ends in October but can be stored for months after harvest! Make sure you stop by the market this Sunday to try some of the province’s best!
2 heads garlic
1 teaspoon olive oil
3 pounds potatoes, scrubbed and cut into 1-inch cubes
Coarse salt and ground pepper
1 cup half-and-half
4 tablespoons butter
Directions:
Step 1- Preheat oven to 400 degrees. Cut off and discard top quarter of garlic heads. Drizzle garlic with oil; wrap in foil. Bake until tender, 1 hour. Squeeze out garlic cloves; discard skins.
Step 2- Place potatoes in a large saucepan, and cover with cold water by 1 inch; season with salt. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with a paring knife, 15 to 20 minutes.
Step 3- Drain, and return to pan. Heat over medium, stirring, until a thin starchy film covers bottom of pan. Remove from heat; add half-and-half, butter, and garlic. Mash until smooth; season with salt and pepper.
Ingredients at the Market
Garlic: Ripple Creek Organic Farm, Forstbauer Farm
Potatoes: Forstbauer Farms
Bread: A Bread Affair
Other Greens and Vegetables: Forstbauer Farms, Ripple Creek Organic Farm, From Beds to Bowls Farm
Steps on How To Grow
Garlic Planting 101:
Step 1- It is recommended to grow garlic in the fall but it can be planted in early spring. A few days before you plant, break apart the cloves from its bulb but do not remove the husks.
Note: It is not recommended that you plant from store bought bulbs. Make sure you buy from a local nursery or farmers market and choose a variety that suits your growing environment.
Step 2- Make sure the space you have chosen to plant is well-drained with plenty of organic matter. If not you may choose to add organic fertilizer or mulch. Also, ensure the place where you are going is sunny.
Note: If you notice the leaves of your plants have a yellow hue, add fertilizer.
Step 3- Place cloves 4 inches apart and 2 inches deep, in their upright position. Make sure the wide root side facing down and pointed end facing up.
Step 4- During the colder, frost months, add a heavy amount of mulch. Water about 3-5 days during warmer months.
Step 5- Once you see the tip of your plants have a yellow colour and they begin to fall, it is time to harvest. Another indicator is the leaves drying out.
Note: Ensure you do not harvest too early. You want to make sure your bulb is a mature size and the wrapping quality is good.
Step 6- Carefully lift the bulbs with a spade or garden fork. Pull the plants, carefully brush off the soil, and let them cure in an airy, shady spot for two weeks. Then hang them upside down on a string in bunches of four to six.
Garlic in B.C.
B.C.’s climate is perfect for growing garlic! Dozens of local farmers produce this easy to grow crop.
To note: There many types of garlic. But the 2 main categories are soft neck and hardneck.
In BC, hardneck is the most common category, as it is planted in October and is harvested in July. What is great about this kind as it produces a delicious edible scape in June to be snatched off and eaten!
Soft neck can be planted here, but it is usually the type purchased in a local grocery store. But, planting softneck garlic can give you the ability to create garlic braids! Yes! So pick your type to grow and have fun!
I am passionate about food, flowers and all things local.
A surprise to many, Joanne Frances-Wilkinson’s company blossomed from her family’s love for fresh and local foods.
My grandparents were farmers but the love of flowers came from my mom whose garden was always a showstopper. Using edible flowers and herbs in teas and preserves comes from my personal belief that food heals the body and soul.
Much of Joanne’s inspiration for many of Culinary Blossom’s products come from the beautiful West Coast seasons, favourable growing conditions and local food that is available.
Growing is weather dependant so it’s all about combining the best of what nature has to offer for the coming year. Deciding which combinations will be the tastiest for the upcoming season is part of the exciting creation process. That’s why there’s always something new on the horizon at Culinary Blossom!
Joanne first begins by planting in both the winter and following spring growing seasons. Once the flowers and herbs are in bloom she takes a stroll through her gardens, tasting flowers and herbs along the way.
Our seasonally inspired preserves and teas are small-batch handcrafted in Langley using our garden fresh flowers and herbs. Combining them with local fruits, berries and veggies is how we create our deliciously unique products. We use no preservatives or additives, offering only pure good food that is purely good for you. Simply put, we believe it’s the way nature intended.
Joanne then takes these edible flowers and herbs, and infuses them into her preserves and teas.
It is a passion and privilege to share nature’s goodness with others. Knowing where our food comes from is so important to our health and wellbeing.
Joanne loves the opportunity to connect with the community at farmers markets. She says local, seasonal food is a constant source of inspiration.
Local food is fresh with superior quality and flavour. Buying local keeps the local economy solid and reduces your carbon footprint. We invite you to taste the difference local and homegrown makes!
The Coquitlam Farmers Market Society (CFMS) invites applications for the Market Manager position. Reporting to the Executive Director, the Market Manager is responsible for the smooth operation and promotion of our weekly, outdoor Farmers Markets.
About the Coquitlam Farmers Market Society:
Coquitlam Farmers Market Society (CFMS) is a non-profit, volunteer driven organization and is one of the longest running suburban farmer’s markets in the Lower Mainland, our beginnings rooted in a community economic development project initiated by SFU students in 1996.
• Manages Winter Markets – November – April attends Sunday markets (8am – 3pm)
• Manages Annual Christmas Market – second Saturday in December (7am – 5pm)
• Manages Summer Markets – May – October attends weekly Sunday markets (7am – 2pm)
On Market Day:
• Facilitates the set up of the Market including: determining tent layout, assembling tents, tables, banners, and other Market day materials
• Manages vendors: directing vendors to their locations, collect fees, market currencies, and handle vendor queries
• Assists Assistant Market Manager to oversee staff and volunteers; community group participants; and entertainers
• Provides Market information to shoppers and vendors; and positively handles concerns and queries
• Positively represents the Coquitlam Farmers Market Society to the community.
Beyond Market Day
• Vendor Management: manage vendor relationships, create and maintain vendor schedule, create monthly newsletter, answer queries, recruit new vendors
• Marketing and communications: create and implement plan to promote farmers marketCreates monthly newsletter, distribute press releases, create content and manage social media presence
Creates general, event and promotional materials
Maintains website – blog posts, social media promotions, vendor profiles, events and workshops
• Program Management: implements and manages programs operating through the market • Attend monthly board meetings
• Responds to general inquiries, through phone and email
• Represents the CFMS at community events in the Tri-Cities
• Works from home office
We are looking for someone who:
• Enjoys working in a fast paced environment, has a passion for local food, and enjoys being outside in all weather conditions
• Has excellent management abilities and strong marketing skills
• Has an interest and/or experience in community development and is familiar with the
not-for- profit sector
• Is self directed, reliable, responsible, and works collaboratively as part of a team
• Can handle simple conflict situations with sensitivity
• Can manage others and delegate tasks appropriately
• Has excellent written and oral communication skills
• Has regular access to a computer, printer, and email
• Is computer literate, with good working knowledge of basic software applications (Word,
Excel)
• Graphic design and knowledge of design software an asset
• Can lift up to 10 kg of equipment
• Has a valid BC drivers license, and access to a reliable vehicle to bring market day items to
market, and to use when posting signage with the surrounding community • Familiarity with the Tri-Cities area an asset
Term of Contract: The market manager position is to cover a one year maternity leave, however it may be extended if funding is available.
• 30 hours per week
• $31,200 annual salary
Please forward a cover letter and resume, describing how your background/experience meets the above criteria by email to info@makebakegrow.com
We thank all applicants, however, only those selected for an interview will be contacted.
Kale is one of those vegetables that some would like to not include in their diet but what we can all agree on is its nutritiousness.