It’s almost here! Thee 22nd year for the Coquitlam Farmers Market opens Sunday, May 6 and it’s going to be stellar.
What began as a student project in the 1990s has become the second longest running farmers market in the Lower Mainland. Kudos to all the people who have helped maintain and grow this integral part of our community.
The market staff keep things fresh every year by adding a great lineup of new vendors to complement all your favourites. One of the coolest things about market vendors is that there is always someone pushing the envelope in terms of product development, fresh flavours or new products. Have a look out for these clever people:
Cocoara Chocolate will be bringing its single-origin, fair-trade chocolate bars. The bars are beautifully wrapped in chiyogami, reflecting Margaret Inoue’s Japanese heritage.
If canning is your thing, Coquitlam River Cannery will have a unique collection of preserves, meticulously prepared with an attention to flavour
Dee’s Jewelry Box joins the tremendous collection of jewellers already on board. Dee has a great collection of charms that she has used very creatively.
Hailing all the way from Mission, Eagle Mountain Leather will be bringing a fabulous selection of belts. They are handmade by the Smiths and feature some lovely tooling.
For those of you missing Dundarave Olive Company, Fume-eh Gourmet foods will fill the void, bringing a great selection of olive products to market.
Homemade by Harris will be on site with an adorable collection of sugar cookies and other treats.
If bears are your thing, be sure to check out PoCo Soap Co. for its cleverly designed soaps. The wrappers feature a bear as part of the logo — and if you are a Tri-City resident, you will understand why.
Chef Ann Kirsebom is a name familiar to many of us; she makes fabulous sauces and confit that elevate everyday cooking to the extraordinary.
Einai Designs is coming with its cool collection of hand-sewn clothing and functional housewares. I am excited about the microwavable bowl covers — I can tell you from experience, they are the bomb.
Some new farmers are joining us, too. Oyster and King will be supplying us with mushrooms. We haven’t had a mushroom vendor for a long time, so this will be a treat.
Aslan Organics is also joining us for the first time at the summer market, as is Crisp Organics. Both these vendors have a fabulous selection of organic produce. Maan Farms will be with us with berries as soon as they are ready (and their wine, too!) and Wheelhouse Seafoods will be at market monthly.
I am quite afraid of this vendor: Royal City Donuts is joining us this year. Help! Seriously, Maple Bacon Brioche donuts…
Sacred Moon Botanicals makes personal care products designed to bring us back in touch with the Mother Earth.
Speaking of Mother Earth, don’t forget that the following Sunday, May 13, is Mothers Day. We will be hosting a special relaxation tent just for mums. Stop by for a sit and enjoy a treat and a cup of tea or coffee.
This is merely a glimpse of all the amazing vendors that will be joining us for our 22nd season. We are adding workshops to the schedule too, so not only can you eat well, support local business and participate in community building, you can learn cool things too.
First up are tow skin care workshops on May 27. Sign up at eventbrite.ca and learn how to make your own bug repellent and lip balm. The workshops will be led by the knowledgeable Cheryl from Scentimental Creations, and you will take home what you make.
There will be plenty more workshops throughout the season — including a couple from yours truly, so stay tuned.
Karen Curtis is the Lemonade Lady (www.kicslemonade.ca and kicslemonade.blogspot.ca) at the Coquitlam and Port Coquitlam farmers markets. Her column runs monthly.
TASTY, HEALTH, FRESH FROM MARKET: PEPPERS
Here is a recipe for stuffed peppers that make the most of the first peppers and kale of the season.
Quinoa Kale Stuffed Peppers
From brooklynfarmgirl.com
Ingredients
4 large green peppers, seeds removed and tops cut off
2 cups chicken or vegetable broth
1 cup dry quinoa
3 cups kale
2 cups tomato sauce
1 cup shredded mozzarella cheese
Instructions
Preheat oven to 350 F.
Place 4 peppers in casserole dish, standing them upright.
Bring 2 cups of broth to a boil in a pot with a tight-fitting lid. Add 1 cup quinoa and return to a boil. Cover, reduce heat to medium and simmer until liquid is absorbed, about 12 minutes. Remove from heat, fluff, cover and let stand for about 15 minutes.
Add cooked quinoa into large bowl. Add kale and 1 cup of tomato sauce to quinoa and mix.
Fill each pepper with quinoa mixture. Pour remaining 1 cup tomato sauce evenly over the peppers.
Cover peppers in casserole dish with aluminum foil. Bake for 25 minutes.
Remove aluminum foil, sprinkle mozzarella cheese on top of peppers and bake for 10 more minutes. Enjoy.
(For a different approach, try adding Redl’s ground beef or Rockweld’s ground chicken.)
