Yay, it’s almost May! And that can only mean one thing: Opening day at the Coquitlam Farmers Market.
We are opening a week early this year — just over two weeks from now, on May 7 — despite the weather. For 21 years the Coquitlam Farmers Market has ushered in the spring and summer with a stellar selection of vendors, and this year is no different. All your favourites will be there as well as a delightful selection of new vendors. Check out the amazing lineup below.
Alder Creek Heritage Homestead is a new one-stop farm and will be bringing its unique What’s For Dinner Box. These take the work out of planning dinner because they include everything you need for dinner: chicken, veggies and, in some cases, canned goods and eggs.
Amazia Farm is another new farm from the Oliver area in the Okanagan, growing a huge variety of ground crops from arat to zucchini, plus fresh herbs, garlic, micro greens and farm fresh eggs.
Pork will be available at market this year courtesy of Central Park Farms, which will bring pasture-raised pork along with chicken and eggs.
Not food, but farmers nonetheless, Warmerdam Flowers are coming. When I see them at other markets, I load up on their blooms. Reasonably priced and oh, so colourful, Warmerdam brings peonies, glads and sunflowers to market as they arrive. And if they aren’t around, check out Blooming Meadows, two sisters who create stunning bouquets.
In the prepared food category, look for some delightful additions.
Alami Foods are bringing tempeh to market. Tempeh has been a staple source of plant-based protein for hundreds of years. Hibiscus Foods will be bringing Jamaican patties. Wash them down with juices from Juicily Ginger. Crafted in Port Coquitlam, cold pressed, ginger-based juices are sure to be a great addition to your healthy eating life.
If dessert is on your list, three new sweet vendors will help: Truly Tarts offer butter tarts while Sweet Brigadaria will be bringing brigadario, a traditional Brazilian sweet similar to a truffle. Trust me when I say these are phenomena. Looking for something unique? How about fusion ice cream: ice-mallow is ice cream plus marshmallow by Cremeistry. I can’t wait to try this.
Other prepared food vendors include Jarnest Preserves with their creative jams, salsas and pickles; The Jerk Store, which aside from traditional beef jerky will also be bringing tofu jerky; and Tiny Tummies, a baby food vendor. Even your littlest people can get fed at market.
And don’t forget your fur babies as Furry Munchies will be bringing dog treats that are made with nothing but real, human-grade ingredients.
Five new alcohol vendors are coming this year: Maan Farms have created fantastic fruit wines, made right on their farm in Abbotsford. Waterside Winery has nine wines to sample, along with four different wine jellies. Forbidden Fruit Winery will have wines and cider available. Speaking of cider, make sure you visit my personal favourite, Fraser Valley Cider. I’m also really looking forward to trying West Coast Cider, based in Port Coquitlam.
A new soaper is joining us this year, too. Pep soap brings olive oil- and lard-based soaps to market. Look for their minimalist packaging and unique fragrances.
So, now that you have checked out all the new vendors, you must be hungry. Whether it’s a meal or a snack, three new food trucks will take care of your hunger pangs. Island Time will be on site with its Caribbean-inspired meals (my favourite is the Plantain Fish Cakes). Cannoli King is coming, too. And if you want to try something new, Loko Puff will be here with Loukoumades, a traditional Greek donut. Save me now.
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.
MIX UP MAC & CHEESE IN YOUR CROCK POT
Here is a recipe to prep when you get home for a light, easy dinner — and it makes the most of a couple of the Coquitlam Farmers Market vendors.
CROCK POT MACARONI & CHEESE
Cooking oil spray
2 cups skim milk
1 (12 oz.) can evaporated milk
1 egg
1 tsp salt
1/4 tsp pepper
1 1/2 cups pre-shredded sharp cheddar cheese
2 cups uncooked elbow macaroni
(You could also try adding some pre-cooked bacon.)
Spray the pot of the slow cooker. In a mixing bowl, whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crock pot. Add cheese and uncooked macaroni. Stir gently to mix.
Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender (do not cook more than four hours or the sides will begin to dry out). Serve at once with some great bread for Gesundheit or Bread Affair and a side of spring greens from Amazia Farms.
