It’s the height of the market season and all is good in the garden.
The corn is ready, peaches, nectarines and apricots are well underway, and pears and apples are just around the corner. Even some of the spring crops are starting to make their second appearance.
It’s a great time to eat.
I could go on and on about corn and how much I love it, hot and dripping with butter. I could also go on and on about peaches dripping down my chin and all over my shirt. Or better yet, what fruits I am going to choose to make my pie for the pie contests at both the PoCo and Coquitlam markets. Goodness knows there is enough to talk about.
But I’m not going to chat about any of that. I want to talk about all the protein options at markets. The Coquitlam and Port Coquitlam markets have several options to choose from, giving you once again the ability to do the bulk of your grocery shopping there.
Let’s start with the obvious ones. Coquitlam Farmers Market is home to Redl’s Homegrown Beef, Forstbauer Farms Beef, Georel’s Smokehouse, Rockweld Farms Chicken, D-Original Sausage Haus and Wild West Coast Seafood.
Barry and Marg Redl raise cattle near 100 Mile House, a six- or seven-hour drive away, right in the heart of the Cariboo. Apart from selling amazing beef, Barry is known for the wise and witty sayings on his sign board and the spectacular photos of the ranch. Ask him to tell you about how he raises the cattle and listen to the caring and passion he has for what he does. Redl beef is never fed grain. While not certified organic, his cattle are grass fed on free pasture and never fed antibiotics or growth hormones.
Sick cattle are culled from the food chain and not sold. Try their ground beef and I promise you won’t buy supermarket ground beef again. And if organic beef is what you want, Forstbauer Farms has that.
D-Original sausages and salamis bring the best of Germany to the Tri-Cities. Pair the bratwurst with a bun from Gesundheit Bakery and you will think you are in Germany.
One of our new vendors, Georel’s Smokehouse, sells bacon and smoked salmon along with a few other delights. I can attest to the quality of both the bacon and the salmon. In fact, I ordered a pound of the salmon from them and ate it in two sittings — it’s the best I have ever had.
And speaking of amazing seafood, Wild West Coast has a fabulous selection of sustainable ocean treats. Ron Gorman has cultivated close relationships with the fishers from which he sources his product, ensuring the freshest, healthiest seafood for your table. Ron can educate you as well — he has so much knowledge about the industry and is always happy to chat.
If you shop at the PoCo market on Thursdays, Fresh Wild Seafood can handle your seafood needs there.
I’ve talked about Rockweld Farms before. Organic chicken, SPCA certified and delicious — no more rubber chicken breasts. Of course, organic chickens make really good eggs, too. Never Say Die Farms from Pitt Meadows carry farm fresh eggs as well, and you can find them at the PoCo Farmers Market.
Use all those lovely eggs to make a cheese omelette. Fresh eggs, a handful of fresh herbs and some gouda from Golden Ears Cheesecrafters will start your morning off perfectly. A gourmet grilled cheese is easy with some chipotle havarti and mango chutney from Aldergrove Jam and Preserves grilled up on brioche from A Bread Affair.
It really is easy to fulfill your protein needs at market. From something as simple as a classic omelette or a perfectly grilled steak, all the way to a bouillabaisse, the two Tri-City markets have it all.
--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.
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Break a few eggs...
BACON & EGG CUPS
From seriouseats.com
8 eggs
8 slices bacon
Preheat oven to 425 F. Place three pieces paper towel on a microwavable plate, then lay bacon on paper towel. Microwave on high power until bacon has just begun to cook and some of the fat has rendered out, 1 to 1 1/2 minutes.
Coil each piece of bacon around each cup in a muffin tin, making sure the bottom of the cup is covered as well. Place any of the additional fillings in the bottom of the cup (see recipes below) then crack an egg into each cup on top of the fillings.
Bake until the whites of the eggs are set but the yolk is still runny, about 10 minutes. Serve immediately.
Garlicky Spinach Filling
1 tbsp butter
2 cloves garlic, finely chopped
4 cups baby spinach
salt and freshly ground black pepper
Melt the butter in a medium skillet over medium heat. When butter has melted, add the garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted and all the water has evaporated, about 2 minutes. Season to taste with salt and pepper.
Onion & Pepper Filling
1 tsp olive oil
1 onion, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
salt and freshly ground black pepper
Heat olive oil in a medium skillet over medium heat until shimmering. Add onion and cook until it just begins to soften, about 4 minutes. Add peppers and cook until peppers are just cooked through, about 5 minutes. Season to taste with salt and pepper.
