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.
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!
If you haven’t tried one of Vicki Leszczynski’s delicious and wholesome soups, you need to stop by her booth soon! Vicki is the creator of Ela Made Me Do It soups, and she was kind enough to answer some questions for us about herself and her soups!
What was your inspiration to begin making soups? How long have you been doing it?
Instead of daycare my parents used to send me to Poland for the full six week Summer break. There I spent most of my time with my grandmother Ela learning to cook food from scratch. Soup is not just a dish, it’s a daily course in most Polish households. We walked to the local market every morning to get chicken bones for the soup of the day (except Saturdays we’d buy double because the market was closed Sundays). So, realistically, I’ve been making soups since I was 5! At 17 I went to culinary school and I’ve bounced around from cook positions, catering, event planning, waitressing and bartending. I’ve loved working in the hospitality industry but cooking simple nutritious food has always been my number one passion.
Tell us something about yourself that our customers may not know
When I’m not in the kitchen my hobbies include painting, gardening and I’m always prioritizing my other passion, traveling. I’ve brought back many recipes from my travels and I’m a real stickler for the authentic… meaning my Thai soup has about 23 ingredients.
What is your favorite part of selling at farmers markets?
The community of local vendors! I have been embraced and made to feel part of something really special.
Being able to support my family doing something I love is just a bonus.
Why is buying local important?
Supporting our local economy, supporting small business and directly supporting their families.
It was actually three ambitious female entrepreneurs who made me aspire to start Ela Made Me Do It! Lillie Greenwood owner of Betty Baguette, Maureen Baker owner of Bobali Fine Foods and Genvieve Blanchet owner of Le Meadows Pantry, the last two are fellow Farmers Market vendors you may recognize. My grandmother indirectly taught me the joy of buying something directly from the person who created it. Whether it’s Tim and Flo of Rockweld Farm selling me the bones for my soup, or any of the hard working vendors selling you and I their products at the market!
You can find Vicki and her soups at every Port Moody Winter Farmers Market during the month of January!
Gillespie’s mantra is LOCAL AWESOME BOOZE! They handcraft their artisan spirits and cocktail accompaniments using BC grains and fruits in their distillery in Squamish. At market you can buy their vodka, gin, lemoncello, and Boozewitch shrubs. ‘What are shrubs?’ you might be wondering. Well, we had the same question! Kelly from Gillespie’s was kind enough to give us more information about shrubs and about her family business.
What is a Shrub?
Shrub is another name for a sipping vinegar or drinking vinegar. We like to call it a flavour enhancer. It is a way of preserving fruit used since the colonial era. Ours are bright and lively as they don’t have the cooking step and are made with our signature long ferment apple cider vinegar. They can be used in soda water (great for soda stream lovers), in cocktails, and a myriad of culinary purposes. Reduce sugar and enhance flavour!
Why do you participate in markets? Why are they important for you and the public?
Markets are a fantastic way for us to reach our clients directly. When you see our products on the shelves at shops, we don’t get the opportunity to jump out of the bottle and tell you a bit about us, why we do what we do and how to use our products. Local is the new exotic. Buying locally is such an amazing experience. And keeps our dollars in our community. I like to think that every dollar is a vote for what you believe in and if supporting local families, makers, bakers and growers is important to you, then the market is the single best way to make that happen.
What are some of the things customers may not know about you or your business?
We are literally a family business made up of myself (Kelly) and my partner in life (John). He makes it and I sell it. John was born in Saskatchewan but grew up in Scotland. He is the handiest person I know. He was trained as a mechanic and all of our equipment was custom built by him, having been repurposed from other food industries. That man works really hard and often long into the night. Add to that our almost 2 year old son, life and business is pretty intense when you’ve got to get up and be at a market early squirrelly!
We won the Squamish Green Business award for our green efforts and our spirits are award winning and appreciated by industry professionals and the public alike.
In addition to being an award winning cocktail maker, teacher and drink consultant, I am also a yoga teacher and an actress so keep your eyes peeled for me on the tube!
Why is buying local important?
Buying local changes the world. from an environmental stand point, to your health, to the world economy, to the health and wealth of your community. The more we can localize and support innovators and people who want to bring their beauty, talents and gifts to the world, the better we will all be. It takes great courage to build a product, apply for markets and show up with your banner up and put your stuff in front of people. Tremendous vulnerability and courage. Encouraging those people changes the very fabric of where we live. Never mind those farmers – Did you eat today? Thank a farmer!
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.
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!
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.
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: butternut squash.
Did You Know?
Butternut squash is one of the most popular winter squashes? Did you know one butternut squash generally contains 354% of your daily need for Vitamin A- that is more than a pumpkin!
This low calorie squash has many vital poly-phenolic anti-oxidants and vitamins. Just one serving has only 45 calories! Make sure you stop by the market this Sunday to try some of the province’s best!
2 small butternut or acorn squashes (no larger than 1 1/4 to 1 1/2 pounds each), halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 teaspoon fresh thyme leaves, plus 6 sprigs
2 cups cherry tomatoes (11 ounces), stem-on, if desired
2 teaspoons chile paste, such as sambal oelek, plus more for serving
4 large eggs
Directions:
Step 1- Preheat oven to 425 degrees with racks in upper and lower thirds. Line 2 baking sheets with foil. Rub squashes all over with 1 tablespoon oil. Season with salt and thyme leaves, then place, cut-sides down, on a baking sheet. Add thyme sprigs. Place on upper rack; roast 10 minutes.
Step 2- Meanwhile, toss tomatoes in remaining 1 tablespoon oil; season with salt. Spread on second sheet in a single layer. Place on lower rack; roast until tomatoes are beginning to collapse and squashes are tender, 20 to 25 minutes more.
Step 3- Remove tomatoes. Turn squashes cut-sides up and roast 5 minutes more. If hollows in squashes are large enough, spoon a tomato or two into each. Spoon 1/2 teaspoon chile paste into each hollow, then crack an egg into each; season with salt.
Step 4- Bake until whites are set but still a bit wobbly and yolks are soft, 12 to 15 minutes. (Start checking for doneness at early end of range, removing squashes with cooked eggs as they’re done.)
Step 5- Let stand 3 minutes, then serve, with more chile paste and roasted tomatoes, and seasoned with pepper.
Ingredients at the Market
Butternut squash: Forstbauer Family Farm, Langley Organic Growers, Red Barn Plants and Produce
Thyme: Red Barn Plants and Produce
Cherry tomatoes: Ripple Creek Farm, Red Barn Plants and Produce, Never Say Die Farm
Butter: Golden Ears Cheescrafters
Eggs: Rockweld Farm, Central Park Farm
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
Butternut Squash Planting 101:
Step 1- Make sure you are not planting during cooler months. Butternut squash seeds are very susceptible to frost so ensure your soil is warm for germination.
Step 2- Since it is a vining vegetable, plant your seeds in soil that is on an incline (generally a hill and at about 18 inches high).
Step 3- Make sure your soil has plenty of nutrients because butternut squash are heavy feeders. This may require organic fertilizer.
Step 4- Plant five or six seeds per hill about four inches apart and one inch deep. Water regularly but ensure the ground is not soggy.
Step 5- After about ten days, the seeds will sprout. When they’re about six inches high, thin out the weakest leaving three plants per hill.
Note: Fruit maturation for this plant is about three to four months so if your growing season is short, it is recommended that you begin growing indoors.
Step 6- If planting indoors, make sure you have nutrient rich soil and place your pot in either a sunny window or greenhouse. Transplant to the garden after all danger of frost is past.
Note: Harden off the seedlings before transplanting.
Step 7- When cultivating your crop, make sure not to push down too deep because this squashs’ roots are shallow. Harvest when the skin turns hard and is difficult to pierce with your thumbnail.
Butternut Squash in B.C.
It is reported that the origin of butternut squash began around 1940 in Massachusetts. Despite this early beginning, squash in general have been eaten for hundreds of years!
While Quebec and Ontario are the two main squash producers in Canada, B.C. has dozens of farmers who produce seasonally. Interest in squash has been on the rise in recent decades but it still has low commercial value for the country.
Did you know there are now more than 6,500 hectares of land planted with squash every year worth more than $40 million?
Zdenka Cukor and her husband Vladimir have been providing customers of the Coquitlam Farmers Market their honey filled goods almost since its’ inauguration!
Vlad’s Apiary produces high quality local honey and other bee related products.
My husband Vladimir started the business. At that time he had above five hundred hives and many different varieties of high quality local honey and other bee related products.
Zdenka, a prominent figure on market day has created strong bonds with many of her customers.
I do believe trying local is important because all products are quality.
Zdenka says participating in farmers markets is a great way for people to explore her creations.
Honey is a natural sweetener produced by honey bees. There is no process; I only extract honey and bottled in the jars.
When choosing your honey, a general rule is: the lighter the honey, the milder the flavour. For all honey connoisseurs, young and old, you are bound to find something to fulfill your pallets thanks to Vlad’s Apiary!
For week three of our Zero Waste Month, we are delving into what Growing Fresh is doing to be more sustainable!