The Vancouver Winter Farmers Market is on until April 27 at the Nat Bailey Stadium and there are lots of products that are just beginning to show up for spring as well as the all season and winter items that are still in stock.
The food trucks are out in full force, so grabbing lunch is always part of the adventure. I had a PLT from Pig on the Street. A tasty double smoked bacon, greens, vine-ripened tomato, avocado, farmhouse cheddar, and bacon mayo wrap. VERY delicious and super filling.
While I waited (this is slow food folks and can take up to 20 minutes, but it’s worth it!), I slurped back a few oysters from Sawmill Bay; both the Reed Island Gems and Sawmill Bay Gems. Quite different from each other, the Reed Island being a bit creamier and sweeter. I suggest getting both and then shuck, suck and compare. By the way…have you joined The Good Life Vancouver Oyster Club yet? So far we’ve just on Facebook, but more on this soon.
Stinging Nettles are out in full force (pictured above from Hannah Brook Farms) but I’ve got a ton of kale right now that I’m working on so I had to pas. I love these in Pesto and while looking for a recipe for this I found www.thekitchn.com and more recipes for nettles:
1. Garlicky Nettle Pesto from Hogwash – Terrific tossed with a bowl of spaghetti or rubbed into spring lamb.
2. Spinach and Nettle Crustless Spanakopita from Stitch n’ Boots – A strata of nettles and spinach made rich with eggs and feta. (Gluten-free!)
3. Spring Lasagna with Asparagus, Peas, and Stinging Nettles from The Bitten Word – All the best flavors of spring in this one.
4. Nettle Gnudi from Salty Seattle – These are a cousin of gnocchi made with ricotta and wilted nettles.
5. Nettle-Mushroom Pie with Pine Nuts from Voodoo & Sauce – An easy savory pie for dinner, lunch, or brunch.
6. Nettle Aloo from Just Cook It – A hearty Indian stew with nettles, sweet potatoes, and chickpeas.
7. Stinging Nettle Ravioli with Butter and Sage from La Travola Marche – Little pillows of nettle-stuffed goodness.
8. Nettle Pizza with Fontina, Taleggio, and Pancetta from Serious Eats: Slice– Actually a review of a pizza from Lovely’s Fifty-Fifty restaurant, take this one as inspiration to make your own seasonal pizza.
There are daffodils out and the supplier had three different kinds, these I couldn’t resist but I wish I bought more and filled up a few vases.
As a kiwi myself, I had to try the new Petkov Kiwi Fruit, out of Abbotsford, so grabbed two and designated them for Monday when they ripen a bit more.
There’s lots of squash, kale kale kale, herbs, honey and much more. The full list is below.
At the Market this Month:
Produce: Apples, Arugula, Beans (dried), Beets, Brussels Sprouts, Cabbage, Chard, Carrots, Chicory, Garlic, Green Onions, Hazelnuts, Fresh Herbs, Honey, Kale, Kiwifruit, Leeks, Lettuce, Mushrooms, Onions, Parsnips, Pears, Potatoes, Rutabagas, Salad Greens, Shallots, Sprouts, Sunchokes, Tomatoes (preserved), Turnips, Winter Squash
Meat and Dairy: Eggs, Goat & Cow’s Milk Cheese, Beef, Chicken, Lamb, Halibut, Pork, Sablefish, Salmon, Shrimp, Cod, Tuna, Clams, Oysters, Mussels
