Happiest of New Year’s to all of you! 2018 is off and running and where better to run to than the market?
In fact, if you live near the Port Moody rec complex, you really can run to market. Or run from the market, then finish the morning off with brunch, a great cup of coffee, and get your groceries all at the same time.
There is a wonderful lineup of vendors all winter long. Since it’s a new year, let’s have a look at some of the new vendors:
• Wax Poetic Creations is a small business based out of Coquitlam. Sisters Alexandra and Natalia are a balanced blend of craft and business. Alexandra loves all things crafty and local while Natalia loves all things marketing and design. Together they create beautiful soy-based candles that burn for upwards of 40 hours each. What sets them apart is their variety. They like to mix things up, often turning to the seasons for inspiration. Pretty colours and delightful scents are the hallmark of their line.
• North West Distilling comes to us this year from Maple Ridge. Thanks to the distillery’s proximity to at the foothills of Golden Ears, the water used in the distilling process is pristine. The distillery strives to be a no-waste facility and they source as naturally and close to home as possible. The residual mash from the fermenters is given to local farmers for animal feed and fertilizer. Everything that goes through the column either burns up, is recycled or ends up in the bottle.
• Two new bakers have arrived. Oh Sweet Day offers outstanding shortbread and creative cake pops. The shortbread is inspired — from classic vanilla to creative lemon and lavender, the simple goodness will have you returning to try all the flavours. Fanny’s cake pops are works of art. On my last visit, she had outdone herself with the Star Wars-themed pops — perfect for your own Jedi.
• Little Hands Cakes and Cookies is run by two sisters who love to bake and are inspired by small hands. Consequently, the baking is lower in sugar than many other baking and they strive to use plant-based food colouring. Their beautifully decorated cupcakes will delight hands of all sizes.
• Finally, meet Ela Made Me Do It, which makes wonderful fresh soups inspired by the love of a Polish babcia. Using only Rockweld Farms Organic chicken bones for stock, the soups are crafted in small batches and sold fresh. You can enjoy them right away or freeze them for later. I love the lentil cardamom soup.
Come by for a visit soon. And while you are there, sign up for our Mason Bee workshop.
Karen Curtis is the Lemonade Lady (kicslemonade.ca and kicslemonade.blogspot.ca) at the Coquitlam Farmers Market. Her column runs monthly.
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RECIPE: BAKE THIS, FRESH FROM MARKET
Here is a recipe I found on Pinterest that is delicious, and many of the ingredients are at the market. Thanks to healthyseasonalrecipes.com for the recipe.
ONE-PAN ROASTED SQUASH, SAUSAGE AND APPLE BAKE
1 tbsp sherry vinegar
1 tbsp pure maple syrup, dark or amber
2 tsp dijon mustard
1 medium-small butternut squash, peeled, seeded and cut into 1 ½-inch chunks (1 ½ to 2 pounds) (Forstbauer Farm)
2 tbsp extra-virgin olive oil
1 tsp smoked paprika (Amazing Foods)
¾ tsp salt
¼ tsp ground nutmeg (Amazing Foods)
Freshly ground pepper, to taste
3 small apples, cored and cut into 1 ½-inch chunks (Walters Orchard)
4 links chicken apple sausages, sliced (Central Park Farm or Rockweld Farms)
4 cups finely shredded kale (Forstbauer Farm)
Preheat oven to 425 F. Shake vinegar, maple syrup and mustard in a small jar.
Meanwhile, toss squash, oil, smoked paprika, salt, nutmeg and pepper in a large bowl to coat. Spread out on a large rimmed baking sheet.
Transfer squash to the oven and roast 10 minutes. Add apples, sausage and kale and toss to coat. Return to the oven and roast, stirring once or twice until the apples are softened and the squash is tender, about 18 to 22 minutes longer. Remove from the oven.
Drizzle the vinegar mixture over the roasted mixture and toss to coat. Serve immediately.
