The last thing Tabitha McLoughlin wants to see in the weather forecast is snow flurries but there they are in Friday’s prognostication.
The executive director of Port Moody’s winter farmers market, which begins on Sunday at the Port Moody recreation complex, is gladdened by the sunshine that is forecast for that day, though.
McLoughlin says customers will endure the cold, but not so much rain and snow, when it comes to filling their pantries with root vegetables and locally produced staples likes eggs, bread, jams and jellies, as well as meat and beer.
Last winter, with its series of snow storms that iced roads and chilled fingers, was a tough one for outdoor markets across Metro Vancouver. Fresh seasonal produce such as kale, cabbage, brussels sprouts, carrots and onions was in short supply as the cold weather froze crops, accumulated snow prevented harvesting of what did grow and treacherous road conditions kept farmers from getting what they were able to salvage to market.
Still, nine years in, McLoughlin says Port Moody’s winter market has managed to build a loyal clientele of customers and vendors who will persevere.
“They’re people who’ve made a commitment to being healthier, people who are knowledgeable about their food choices and they want to support local producers,” McLoughlin said.
While a summer market may be all about the bounty of fresh fruits and vegetables, chatting with neighbours and lingering for the festive vibe, the winter market is all about stocking up for the days and weeks ahead.
“People don’t linger, they don’t hang out as much,” McLoughlin said, adding many customers visit the winter market on their way to and from activities at the rec centre.
The diminished, and sometimes precarious, availability of fresh produce though the winter months also means the market has to focus on supplying essential items like breads and meats as well as an array of prepared artisanal comfort foods like soups, teas and chowders as well as beers from two local breweries: PoMo's Moody Ales and Coquitlam's Mariner Brewing.
McLoughlin said of the dozen new vendors at this winter’s market, 90% of them are offering prepared foods like Japanese wet salt, avocado ice cream and honey-infused herbal teas.
“It’s their time,” McLoughlin said of the prepared food vendors. “It’s a good opportunity for them when they’re often pushed out of summer markets by all the fresh food.”
In an effort to keep people from turning the weekly market into a quick stop for bread and eggs, the winter market is again offering a series of seasonal workshops on things like flower arranging, home decor for the Christmas holidays and building houses to attract mason bees. There will also be a crafts table to occupy younger visitors.
It’s definitely a slower pace than the hectic summer market season, McLoughlin said.
“It’s more relaxed. It’s human nature for us to use the winter to recoup and recharge.”
• The Port Moody winter market runs every Sunday from Nov. 5 until April, 10 a.m. to 2 p.m., at the Port Moody recreation complex, 300 Ioco Rd. For more information, go to makebakegrow.com.
