My name is Karen Curtis and I have been the Lemonade Lady at the Coquitlam Farmers Market for 10 years.
The market is a huge passion of mine and I can't wait to share it with you. Every Sunday, I shop the abundance of local food offerings, knowing I am buying the freshest, most sustainable food I can.
I know who grows, raises and produces what I eat. I know about their farming practices. I know what they are passionate about and what makes their products unique. I know that I am supporting the local economy, helping to sustain our farmers and food artisans. That makes me feel good.
Won't you join me on a culinary adventure?
Let me be your guide through all that is fresh and local in our community. In this column once a month, I will highlight the season's offerings and provide a recipe or two for you to try. You will get to know the people who supply your food, what makes them unique and what an important role they play in the development of a sustainable, local food culture.
Its opening weekend for the Coquitlam Farmers Market - on Mother's Day - and what better way to introduce our new column featuring all things local, fresh and foodie than with a virtual visit to the market?
Imagine the stands full of the first tender new greens, hot house peppers and tomatoes, grass-fed beef, free-run chicken and sustainable seafood. Breads, pastries and other delightful treats abound, along with prepared foods and seasonings to bring it all together.
A trip to market on a Sunday provides a wealth of fabulous local and seasonal goodies. The question is what can we do with some of this stuff. Do you know what garlic scapes are??
Let's start by introducing one of our new vendors. Serge Krivoy is the founder of WaterWorking Wholesale. His company produces high-quality, locally grown micro greens and Serge is dedicated to supplying us with nutrient-dense, delicate young vegetable and herb greens. The colour of these greens just shouts "Eat me!"
Serge understands how much more food value is in fresh, local food. Those all-important nutrients remain in food that has been picked and arrives at market at its peak.
Tossed with first-of-the-season lettuces, they make delightful salads. Or add them to a sandwich made on the amazing artisan breads supplied by one of the fabulous bread bakers at market.
Opening day is May 13 in the Dogwood Pavilion parking lot. Celebrate the ultimate Mother, Mother Earth, and join us won't you?
THE RECIPE
To truly appreciate Serge Krivoy's greens, dress them simply. The following recipe takes advantage of the offerings of two of the prepared food vendors at market - and my first and only plug for my KICS syrup - and makes a light, tasty dressing.
MARKET-FRESH VINAIGRETTE
1/3 c extra virgin olive oil
1/3 c KICS Lemonade Syrup
4 tbsp original AJI (a fabulous South American condiment found at the Coquitlam Farmers Market)
1/2 tsp fleur de sel with herbs de Provence
1/4 tsp freshly ground pepper
1 clove minced garlic.
Combine the above ingredients and set aside to let the flavours mingle.
