Local Delicious

Now, I genuinely love the Coquitlam Farmers Market — the energy, the fresh vegetables that smell the way that vegetables should, the people walking around with their green cloth bags. It just makes me happy.

My brother and sister-in-law just moved into their new Coquitlam house a few weeks ago. To celebrate, I took my sister-in-law to the market. To my great surprise, she had never been to a Farmers Market. What a treat! For me as much as for her.

It was a great experience. She couldn’t believe all the vegetables (I know!) and the line up for fresh bread. We combed through perfect looking organic heirloom tomatoes to get the right combination of green, red, and striped fruit. We picked up the largest, funniest shaped carrots either of us had ever seen. We purchased all-natural sprays for our homes (and bug spray for my crazy bootcamp-obsessed friend). We bought beef from the people who actually owned and cared for the herd. And finally, we lugged over-filled bags, with green peeking out over the edges, back to the car.

The next day, I received an email from her. She had to tell me how fantastic the apple was that she just ate and how great the nectarine she had earlier was. I believe the phrase “best ever” was used.

It just makes me happy.

Almost nothing makes me more crazy than not being able to get apples from the BC Okanagan while seeing apples from New Zealand or some other ridiculously far away place on sale in my grocery store produce section. Frankly, it’s insane.

I remember the good old days when I could harvest plump, juicy MacIntosh and Golden Delicious apples right from the trees in my grandpa’s back yard — and often did. There is nothing to compare to that sweet smell and the heavenly, crisp crunch of biting into a just-picked apple. Store bought just doesn’t come close.

Well, hello AppleBarn! My grandpa and his apple trees are long gone, but here’s a delicious alternative: an orchard in Abbotsford where you can pick your own.

Not only can you harvest as many apples as you want right from the tree, in October you can mix and match the varieties that are in season and walk away with a 10 lb. bag for $7. That’d make some mighty tasty apple cobbler, apple pie, apple sauce, apple cider…

Make it a day trip or catch them at a farmers market near you.

Where to begin?  The West End Farmers Market Tomato Festival takes place from 9:00-2:00 tomorrow, so that should be reason enough to get out of bed before noon.   This week’s feature tomato of the week is the ….

Paul Robeson:

A Russian heirloom.  This favourite heirloom tomato was named after the operatic artist who won acclaim as an advocate of equal rights for people of colour.  His artistry was admired world-wide, especially in the Soviet Union.  This “black” beefsteak tomato is slightly flattened, round, and grows to 4-inches.  It’s deep, rich colours set it apart from others…a dusky, dark-red tomato with dark-green shoulders, and red flesh in it’s centre.  A very flavourful fruit, with luscious, earthy flavours and a good sweet/acid balance.

We are now at the height of the local farmers market season.  In addition to last week’s offerings, you will be able to choose from between 4-5 varieties of melons, apples (the Mac’s just arrived last week!), squash, and an ever-increasing variety of both sweet and hot peppers.  Be sure check out the most delicious selection of plums that can be found in the Lower Mainland.  Varieties include Sugar, Lionheart, Amber, and, my personal favourite, Santa Rosa.  Seriously, if you have given up on finding a tasty plum, give these little guys a chance to change your mind.

A Spanish delicacy.  As far as I know, Klippers Organic Acres is the only farm that grows this variety in Canada.

Here is an easy way to prepare them:

• Clean the peppers and dry them completely.  Do not remove the stalks.
• Pan fry them in some quality olive until they blister.
• Drain the excess oil by placing them on some paper towels.
• Season with some good quality salt and enjoy.

Most of the peppers will have a sweet, fresh pepper taste – but one out of every ten will be scorching hot.  It is for this reason that padrones are known as Russian Roulette peppers.   I believe that this is a game worth playing, but you should plan accordingly.  I suggest pairing them with your favourite locally crafted brew in the event that things get out of hand.

Padrón peppers are available at the Vancouver Farmers Markets through to the end of September.

Celebrate the bounty of local tomatoes at this year’s Vancouver Farmers’ Market’s Tomato Festival. Rediscover the tomato and learn about varieties you never knew existed like the Green Pineapple (which has an excellent tropical fruit flavour with a hint of pineapple, believe it or not).

Festivals begin this weekend!

Saturday, August 22nd
9:00 – 2:00 pm
Trout Lake Market

Wednesday, August 26th
Main Street Market

Saturday, August 29th
9:00 – 2:00 pm
West End Market

Sunday, August 30th
10:00 – 2:00 pm
Kitsilano Market

Enjoy Tomato Festival activities, including:

• A beautiful display of the many tomato varieties grown by our farmers
• Free (and delicious) Tomato Recipes
• Tomato Tastings
• Kids crafts with a tomato theme
• Face painting for your little tomato
• Guest Chef Neil Taylor from Cibo Trattoria at the Trout Lake and West End Festivals

Do you plan to go? Leave a comment.

These organic cherry tomatoes are bursting with flavour. I recommend using them to accentuate a dish of pasta al olio. Often regarded as a good test of cooking ability by Italians of discriminating taste, pasta al olio is both delicious and deceivingly simple to prepare. The key is to not over complicate things. You just want to use a few quality ingredients and allow them to shine through. In this case, I think that the addition of the cherry tomatoes works well.

When you start cooking your pasta (a quality bronze dyed fettuccine is recommended), add the halved cherry tomatoes, some thinly sliced garlic, a sprinkling of kosher salt, and a generous amount of olive oil to a second pan. The tomatoes will start to break down while your pasta boils.  Be careful to cook at a low temperature, ensuring that the slices of garlic do not brown. When your pasta is al dente, the tomatoes will be ready. Toss to combine and, if needed, add some of the reserved pasta water to bring it all together.  Finish with some torn basil leaves, a little freshly grated Parmesan Reggiano and a few cracks of pepper if you like.  Simple and very, very good.

There will be a greater selection of heirloom, field-ripened tomatoes at the market this week; they may still even be around if you wake up at 11. A variety of peppers including Hungarian hot bananas and a Spanish delicacy called padrones will also be available.  Apricots, an early apple variety or two, and maybe even some peaches will make an appearance. Superstar and Walla Walla onions, both fresh and cured garlic, several varieties of basil, zucchini, cucumbers, and a selection of beans should also be among the offerings from the friendly folks at Klippers Organic Acres.