October is one of my favourite food months. Often, the weather is sufficiently lovely to barbecue. Just as often, however, it's miserable and nothing but a comforting casserole will do.
Fortunately, we can have both. As always, the market provides everything you need to satisfy whatever your food cravings are.
If it's beef you're after, you have two amazing choices at the Coquitlam Farmers Market. Longtime vendor Barry Redl brings his 100% grass-fed beef down from his ranch in the Cariboo. Even though Barry grew up in Coquitlam (and even played for the Whitecaps in his younger days), his passion for ranching eventually took him Williams Lake, where his family established Redl's Home Grown Beef.
Hopcott Meats is brand new at Coquitlam this year. You may know it from the farm store in Pitt Meadows. Now you can get the same fabulous local beef without having to drive over the bridge. Staff also bring their prepared meats to market - meat pies, shepherd's pie and pepperoni are just few of the yummy things they offer.
During the winter market, which opens in November at the Port Moody recreation centre, Forstbauer Farms bring its beef to market as well, providing yet another option.
Chicken is another great meal option and Rockweld Farms from Abbotsford certainly takes care of that. After selling beside them at the Yaletown Market, I have learned that they are the oldest SPCA-certified chicken farm in the Lower Mainland. This means Rockweld's chickens - all organic - are subject to the "Five Freedoms" of the program:
freedom from hunger and thirst;
freedom from pain, injury and disease;
freedom from distress;
freedom from discomfort;
and freedom to express behaviours that promote well-being.
Don't forget seafood. Wild Westcoast Seafoods began at the Coquitlam market selling fish that Ron Sr. caught in northern B.C. waters. It has evolved into a one-stop shop for local sustainable seafood. Ron Jr. sources his seafood from fishers with whom he has a personal relationship, so you can be assured that what you are buying is just what the label says it is.
There is lots of controversy in the seafood world about fish that is labelled one thing but is something else, or caught overseas but processed locally so it can be labelled "local." No worries about any of that with Ron Jr.
Actually, there are no worries about any of the food and products you can purchase at market. You can take comfort in knowing that all the vendors have been juried and inspected to meet the high standards of the market.
Come check us out every the next two Sundays in the Dogwood Pavilion Parking lot. You can keep it going into the winter, too, as the market shifts to Port Moody on Nov. 2nd - and we are super excited this year as we will be running the market every Sunday.
Karen Curtis is the Lemonade Lady (www.kicslemonade.ca and kicslemonade.blogspot.ca) at the Coquitlam Farmers Market. Her column runs once a month during market season.
Here is an easy recipe I have made many times. It is one of those comforting bubbly casseroles that make the whole house smell great
Loaded Baked Potato &
Buffalo Chicken Casserole
Source: cooklisacook.blogspot.ca
2 lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 tsp. salt
1 tbsp freshly ground pepper
1 tbsp paprika
2 tbsp garlic powder
6 tbsp hot sauce
Topping:
2 cups mix of cheddar and monterey Jack (try the spiced havarti from Golden Ears Cheesecrafters)
1 cup crumbled bacon
1 cup diced green onion
Preheat oven to 500 F (this is not a typo, 500 F is correct).
In a large bowl, mix together the olive oil, salt, pepper, paprika,garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a greased 9x13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.
While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 F. Top the cooked potatoes with the raw marinated chicken.
In a bowl, mix the cheese, bacon and green onion, and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.
