Just because summer is long gone doesn’t mean market season is.
For the next six months, you will find the Port Moody Winter Market at the PoMo recreation complex every Sunday.
Brimming with local goodness, it is a vibrant place to connect with everything local!
As always, there are new vendors to explore.
A personal favourite is The Phamily Table. Brandon Pham is a Red Seal chef who has taken his family recipes for chili sauces and put them in jars so we can all savour them. Try this simple appetizer, which makes the most of not only the sauces, but apples and cheese from the market, too. Spread a rice cracker with Golden Ears Neufchatel cheese, top with a slice of crunchy apple and a drizzle of chili sauce — super easy, delicious and gluten free, too.
Artisan Nutrition is making its debut at the market. Owner Isabella Jaworski is a holistic nutritionist who believes in the power of food to help your body be its best. She makes incredibly good energy truffles that are the perfect little treat. Try her breads, too. She makes them with simple ingredients that you recognize, and they all taste amazing. Jaworski can accommodate all your dietary needs, from gluten free to keto.
Do you like apple jelly? Pavana Orchard is bringing heritage apple jelly to market. They use only heritage apples and gently spice them. Aside from spreading on toast, apple jelly is wonderful for glazing a fruit tart or a pork roast.
It’s amazing how becoming a parent changes your life. Anfanny Zerr, owner of Joyful Foods, found that out and used that change to create meal mixes for people on the go. Simply add them to a crock pot or Instant Pot with your preferred protein and let them simmer.
Craft beer makes me happy and so too does the addition of Vancouver’s Paper Brewing to the PoMo market. They are currently pouring two beers: a rich, dark stout and a crisp pale ale. Suggestion: Use the stout to make beer butt chicken.
Kejoma Skin Care has an affordable line of products, all made from natural ingredients. I am looking forward to trying the cuticle oil.
And even in the depths of winter you can still get lovely fresh greens. Pureland Greenhouse sells growing microgreens while The Local Farm has living lettuce and micro greens. What a treat.
Kanadell Japanese Bakery has the most unique baking I have seen. I am looking forward to learning about them and trying them out!
Sun Earth Moon Art is a talented landscape photographer turned painter. Her use of strong lines and vivid colours show our province off in a really imaginative way.
I am super excited about Person Touch. They have the most stunning succulent planters. Succulents are all the rage right now and make a great little gift for just about anyone.
And if you already have a plant but need somewhere to put it, keep an eye out for MJB Carpentry. Another creative soul with an eye for repurposing, this vendor has some super cool shelving and coasters.
Last but not least, if you are hungry, the market has a new food truck and a returning business under new ownership. Gyro 2 Go will be offering hot meals outside while Biscotti Joe will be back at every market with freshly brewed coffee, teas, custom blends of flavoured hot chocolates and handcrafted biscotti.
So come on out to the Port Moody Winter Market and show some love to these great new vendors. And while you’re at, stop by your favourites, too.
Karen Curtis is the Lemonade Lady (kicslemonade.ca) at local farmers markets. Her column runs monthly.
The recipe: Ground Chicken Butternut Squash Skillet
You can gather all the ingredients for an epic meal like this one at the Port Moody Winter Market. (Recipe adapted from Primavera Kitchen)
2 tbsp extra virgin olive oil
1 lb. free-range extra-lean ground chicken
1 tsp minced garlic clove
½ cup diced onion
½ cup diced yellow pepper
1 ½ cups butternut squash or sugar pumpkin, peeled and diced into ½ inch dice
Salt and freshly ground black pepper
A pinch of red chili flakes (optional)
½ cup shredded mozzarella cheese
Fresh parsley for garnishing (optional)
In a cast iron skillet, heat the olive oil over medium-high heat. Add the ground chicken and garlic. Use a wooden spoon to break up the chicken as it cooks. Stir occasionally, and cook for about 5 minutes. Add the onions and yellow peppers, and cook until the onions are soft. Add the sweet potato, red chili flakes, salt, and pepper. Cover the skillet, and cook until the squash are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the squash faster.
While the squash is cooking, preheat oven to 400 F. When squash is tender, add shredded mozzarella and put the skillet in the oven to melt the cheese. When the cheese melts, remove from the oven, and garnish with parsley.