Fresh Eats Blog: Apples

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: apples.

Did you know the crabapple is the only variety of apple that is native to North America?

 Did You Know?

Did you know apples are a member of the rose family? This crop grows on a tree which typically can take five years to produce it’s first round of fruit!

Did you know it takes about 36 apples to create one gallon of apple cider? Apples are a good source of fibre and do not contain any fat, sodium or cholesterol.

Varieties of this fruit are in season in South West British Columbia from August all the way until March! Make sure you stop by the market this Sunday to try some of the province’s best!

Recipe of the Week

Apple Cherry Cobbler

Courtesy of MARTHA STEWART LIVING

Ingredients:

4 apples, peeled, cored, and cut into 1/2-inch pieces (4 cups)
2 tablespoons fresh lemon juice
1 cup dried cherries
1/4 cup sugar
Coarse salt
1 teaspoon ground cinnamon
1 tablespoon all-purpose flour
1 1/2 cups rolled oats
4 tablespoons cold, unsalted butter, grated

Directions:

Step 1- Preheat oven to 375 degrees. In an 8-inch square baking pan, toss apples, lemon juice, and cherries.

Step 2- Whisk together sugar, a pinch of salt, the cinnamon, and flour. Add half the sugar mixture to apples; stir to combine.

Step 3- Stir together oats and remaining sugar mixture. Add butter, and stir. Evenly pat oat-butter mixture over apples. Bake until oats are golden, apples are tender, and the juices are bubbling, 40 to 50 minutes.

Ingredients at the Market

Apples:

Cinnamon: Amazing Foods

Cherries: Harvest Direct, Hill Top Farms, Red Barn Plant and Produce

Oats (Try some amazing granola from): Delish Gluten Free, Gabi & Jules

Butter: Golden Ears Cheescrafters

Steps on How To Grow

Apple Growing 101:

Step 1- Planting your apple tree in the spring is recommended, but if the fall climate is mild and moist, growth can be successful. Be sure to choose a variety that best suits your growing conditions. Not all apples grow everywhere and the time needed to produce fruit varies.

Step 2- Each variety of plant has a certain amount of time when temperatures can be between zero and six degrees Celsius. This is referred to as chill hours. For example, the farther north you go, the more chill hours an apple variety needs to avoid late spring freeze problems.

Step 3- Prior to planting for maximum results, test your soil. This will determine the soil amendments necessary to correct nutrient deficiencies and adjust soil pH. The amendments should be worked into the soil to a depth of 12 to 18 inches. This is where the tree will root, not just the depth of the planting hole.

Step 4- Plant your apple trees in an area with good drainage as they do not like soil that is too moist. To ensure your soil is moderately rich and is able to retain enough moisture, include organic material in addition to your mulch. This will also provide nutrients for your trees as they decompose.

Step 5- For optimal tree growth, find a place that has full sunlight or as much as possible. This ideally means six or more hours of direct summer sunlight per day.

Step 6- Seedlings or full-size trees should be planted about 15 to 18 feet apart in a row. A dwarfing rootstock might be four to eight feet apart in one row. Dwarf apple trees are notoriously prone to uprooting under the weight of a heavy crop, so you should provide a support system for your hedge. You can grow your trees against a fence, or you can provide free-standing support in the form of a trellis.

Note: Do not plant trees near wooded areas or trees.

Step 7- Before you plant your tree, remove all weeds and the grass in an approximate four foot diameter circle. Create a hole that is about twice the diameter of the root system and two feet deep. Loosen the soil on the walls of the planting hole so the roots can easily penetrate the surrounding soil. When placing your tree in this hole, make sure none of the roots are twisted or crowded. Place soil around the roots and as you cover them. Then, more firmly pack down the soil to remove air pockets.

Step 8- Fill the last portion of the whole with loose soil and then press down once it is filled.

Note: Most apple trees are grafted. The graft union must be at least two inches above the soil line so roots do not emerge from the scion. The graft union (where the scion is attached to the rootstock) can be recognized by the swelling at the junction.

Step 9- Do not rush to prune your trees when they are young. This may delay its overall growth and fruit production. Some ways to prune young trees are to rub off misplaced buds before they grow into misplaced branches; bend a stem down almost horizontally for a few weeks to slow growth and promote branches and fruiting; and tie down with strings to stakes in the ground or to lower branches.

Step 10- Mature or adult trees can be pruned annually and you do not have to be as careful with this process. Once you have a substantial crop, thin the fruit often. This prevents a heavy crop from breaking limbs, and ensures better-tasting, larger fruit crop.

Apples in B.C.

Apples account for 50 percent of international deciduous fruit tree production. In B.C. there are fifteen varieties of apples grown in the summer alone!

Regions of this province are widely known to produce some of the best crops of apples in the country. There are a number of varieties that can be planted across B.C. so you rarely find trouble growing!

This province has become one of the most reliable contributors to the production of apples in Canada with one of the earliest apple productions breaking ground in Vernon.

Getting to Know: Redl’s Home Grown Beef

July 7, 2017 was the beginning of evacuations, some lasting three to five weeks due to fires burning out of control.

Redl’s Home Grown Beef has be a part of the Coquitlam Farmers Market, and additional markets across the Lower Mainland for many years. Barrie and his wife Marge, along with the rest of their family have established a devout customers base. Sadly this past month, fires have taken control over parts of British Columbia, affecting many including Barrie and his family.

Physically our ranch property and our government range permits are still intact. We say this “HUMBLY” as other ranchers have not faired as well. Members of our community got together to help at the fire centres, community halls distributing foods, and other necessities.

Barrie and his family being evacuees of the devastating fires themselves, stayed back to help with efforts along with many other community members.

Many folks stayed to fight fire, help neighbours, house horses, cattle and other animals that needed a place to be safe. During this time we as ranchers were allowed to travel through check points controlled by the RCMP and military. We helped the SPCA to rescue livestock, helped evacuate cattle from burnt areas to new pastures. The fire fighters needed drivers to transport water to crews working in subdivisions cooling hotspots.

After a number of weeks aiding fire efforts along with many other community members, and countless nights spent watching tensely as a red hue filled the sky, Barrie and his family made their way back to the ranch.

We are seeing cattle in need of fall pasture, winter feed and ranchers attempting to locate them as they have vacated their normals rangelands due to the fences being burnt.

Despite the destruction, there were moments of comradery that was encouraging for the Redl family.

It was very heartwarming to see the community spirit. Some of the RCMP who came into our community from other cities across Canada were taken aback by the rural attitude concerning helping wherever needed.

So now with heavy smoke clearing and fires beginning to settle down, Redl’s Home Grown Beef has made its much anticipated return to market, continuing to develop their relationships with each and every customer, as well as provide meats from an environment that is respectful of the land and of the animal.

Old fashioned values are the foundation of our business. Treat every customer as a member of our extended family. Be truthful and up front to our customers-listen to concerns and queries. All questions are to be answered to the best of our knowledge and often can be somewhat educational.

Another important value for Redl’s Home Grown Beef is being environmentally sustainable.

Our operations are in sync with nature; the seasons and the climate. Our cattle spend most of their time contently grazing in a low stress environment.

Along with participating in farmers markets as a vendor, Barrie and his family are strong advocates for local, small scale producers.

We purchase products from small family businesses, who are involved in agriculture. We like to support family operations who put good wholesome food on the plates of their customers. They all have a story to tell from how they raise their products, and the dedications and perseverance they exhibit. Buy local, support the small producer, and eat healthy!

After a long journey of evading fires; first evacuating to the west avoiding lighting strikes; then returning home to bring back evacuated livestock as fires threatened to jump the Fraser River; to where the family ended up for about two weeks- east in Horsefly- before finally heading home, Barrie and his family has this to say.

From all of us at Redl’s Home Grown Beef, Barrie, Marge, Travis, Connie-lyn and our grandchildren; we have been overwhelmed by the emails, phone calls and cards expressing concern for our safety and well being. From customers, vendors and market staff members. We thank you all!

Getting to Know: Mandair Farms

The Farmers markets is what keeps me going, it gives me the strength to do what I do when people show their support and buy from us locally.

Mandair Farms has been a part of the Coquitlam Farmers Market for many years. Now run by a core team of five family members all of whom are under 25 except for matriarch Jasbir, the farm uses sustainable agriculture to produce some of the best fruit in the province!

Running out of Abbotsford, son and manager of all farming operations, Sajan says he is proud of what his young team has accomplished this year. Despite their young age, they still focuse on core values.

I am always looking for new innovative ways to run the farm and the business. I recently just went to Scotland for the international “Bridging the Gap” program that focused on passing down information from the older generation in Europe to the new young generation that is interested in sustainable farming.- Sajan

Mandair farms uses the best of both worlds in terms of conventional farming as well as organic methods. The family believes that both methods have pro’s and con’s and try to integrate them in order to create the best product.

In terms of keeping it sustainable, if there is a need to spray to save the crop we will do so instead of letting all of the hard work go to waste. Remember; spraying costs money, if we don’t need to we won’t spray.

Some of these practices have been passed through generations. Mother and guider, Jasbir grew up in a family of farmers.

My family has always farmed, even back in India. My grandmother used to grow food just to donate to the people that did not have anything, so I was born into. I have raised my kids into farming as well, my son now manages all the farming operations after his father passed away two years ago.-Jasbir

Mandair Farms began selling their produce to markets based on a fluke situation. With crop left over and a need to sell, Jasbir discovered the chain a farmers markets across the province.

I did not apply or contact anyone, I just showed up one Sunday and I think it was Tammi that was the assistant market manager. She asked who I was, and didn’t question that I wasn’t supposed to be there but let me set up. The following week Tabitha turned me away but told me about the application process. Since then markets have become our primary store front.

Jasbir says growing in B.C. posses no real difficulty in terms of production. The weather is good, the land is good and water is the absolute best. What she finds most challenging is finding suitable people to help out with operations.

The new generation doesn’t want to work in the farm doing labor. The other difficulty is selling the product to actually make a living. We can have a really good crop but the price that is paid from the cannery is sometimes not even enough to make ends meet.

Despite this, the passion to farm and the love of community continues to drive Mandair Farms. Jasbir says seeing where your food is coming from and speaking to the farmer that grew it really helps to connect people with the food that they eat, and supporting the farmer will always feel good.

Supporting local supports the local economy, if you buy from a local farmer they are able to increase their production to support the demand and therefore provide jobs to people in the community.

Jasbir argues locally grown food is the best for your health for many reasons. It is grown close to home and comes straight from the farm without being stored for longer periods of time. She also says the taste of locally grown produce will lead to higher satisfaction knowing your meals are healthy and homemade.

…so my first market was under an umbrella tent with a small table on a very rainy day.

Fresh Eats Blog: Microgreens

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: microgreens.

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

Did You Know?

Although, young and the first growth from a seed, did you know microgreens are packed full of  vitamin E, K and C? What has been doubled by some as the new kale of healthy eating, microgreens are the perfect garnish to almost any dish!

Microgreens  are in season in South West British Columbia! These young vegetables and herbs that are harvested while tiny, tender, and tasty. Make sure you stop by the market this Sunday to try some of the province’s best!

Recipe of the Week

Mushroom-and-Microgreen Omelet

Courtesy of MARTHA STEWART LIVING

Ingredients:

1 tablespoon unsalted butter, divided
1 1/2 ounces white mushrooms, thinly sliced (about 3/4 cup)
Coarse salt and freshly ground pepper
3/4 cup microgreens
3 large eggs

Directions:

Step 1- Heat half the butter in a small nonstick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl; stir in microgreens.

Step 2- Whisk eggs in a medium bowl until well combined; season with salt and pepper. Wipe skillet clean with paper towels. Melt remaining butter over medium heat, swirling to coat bottom of pan. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly.

Step 3- With a heatproof flexible spatula, push eggs from edge toward center, tilting pan to let uncooked eggs run underneath, until omelet is just set, 1 to 2 minutes.

Step 4- Place mushroom filling on 1 side of omelet. Using spatula, gently fold other side of omelet over filling. Serve immediately.

Ingredients at the Market

Microgreens: Nutrigreens, Wah Fung Farm

Butter & Cheese: Golden Ears Cheescrafters

Eggs: Rockweld Farm

Other Greens and Vegetables: Amazia Farm, Beckmann Farm, 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

Microgreen Planting 101:

Step 1- Choose a shallow container with sufficient drainage holes.

Step 2- Fill the container with one and a half inches of organic soil or compost. To ensure the soil is flat so that the greens will sprout evenly, use a piece of cardboard and gently press down.

Step 3- Find the seed mix that fits your growing need. Certain varieties will sprout at the same time, while single-crop microgreens are another option. Place the seeds on the surface of the soil and us the piece of cardboard used in the previous step to lightly press them into the soil.

Step 4- Use a wire-mesh sieve to sift a very fine layer of dry potting mix over the seeds. Place your pot in a warm and dark space until germination. Then place them in a sunny spot.

Step 5- Carefully water the seeds in with a gentle shower from a watering can. Place the tray on a sunny, south-facing windowsill or under grow lights. Expect the seeds to germinate in three to seven days.

Step 5- Ensure the soil is consistently moist. If you feel you have overwatered your plant, tip out excess moisture.

Step 6- Once your microgreens are ready for harvest, snip the plant right above the soil line when their first true leaves unfurl which is about seven to fourteen days after germination, depending on the green.

Microgreens in B.C.

There are a growing number of  farmers who produce microgreens in B.C. This easy-to-grow product ensures a longer growing season. This in combination with the provinces warm climate and ocean breeze makes this a great place to farm this product!

Microgreens are slowly becoming easier to find as they become more popular, but they are still rare in grocery stores and must often be bought directly from their growers.

Getting to Know: Nutrigreens

I always enjoy myself at farmers markets. No matter how tired or how bad my personal life gets, it all goes away. This because I enjoy myself and I’m in the moment.

Nearly a decade ago, Serge Krivoy began learning how to grow Microgreens. For two years and four seasons, he worked on his craft before selling his first crop.

Following the passing of his mother, Serge decided to use his emotions that he inherited as fuel to establish a farm enterprise.

I was determined to grow chemical free food. I was also committed to buying local supplies and talent to support our community in the form of the multiplier theory. Now my motivation has evolved. I now grow Microgreens and Baby Greens naturally for my family and friends because farming is just fun.

The seed of creating chemical free and organic produce was first planted in his final year at Simon Fraser University. Serge and a team of students across varying disiplanes entered an open concept business plan competition, hosted by the University of Toronto in 2008.

We placed second. I had a lot of fun. “Work” for twelve hours flew by. I knew then that I wanted to be involved in the new wave of young farmers entering the agriculture sector.

Nutrigreens’ operations are processed by hand. Serge says this keeps himself grounded and connected with the environment.

Each stem is touched by a caring human hand insuring a very high standard for safety and quality control.

Serge adds this method is proven safe, efficient and effective.

Nature has been growing all plant life naturally, without chemicals for thousand of years.

Microgreens are harvested before the root. They are grown in soil and are easier to eat then the full grown version of themselves, enabling endless possibilities of pairing Microgreens with your favourite meals.

I believe Microgreens are the next evolution in eating whole food well because they are approximately twelve times more nutritionally dense than the same seed grown up.

Serge says he enjoys participating in farmers markets and is happy to say he earns a living off of what he loves to do.

Costumers have access to fresh produce with the highest nutritional density because all produce are harvested and processed the same day the product are sold.

He has joked with his colleague about going to farmers markets to relax, but adds there is some truth to this.

I always enjoy myself at farmers markets. No matter how tired or how bad my personal life gets, it all goes away. This because I enjoy myself and I’m in the moment.

Finally, for Serge the importance of growing and buying local creates the multiplier effect and positive peer pressure to grow health fresh product.

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.