Calgary Dollars- a complimentary currency unique to YYC

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Calgary Dollars is a local and complimentary currency created to promote sustainability and community engagement. Founded in 1996, it is used by an incredibly broad and diverse group of community organizations, businesses, and users.  As a local currency, Calgary dollars can be used to pay for portions of goods and services offered by participating users and businesses. It exists as a physical and digital currency and can be used on our Calgary Dollars online listings website and through the Calgary Dollars app. Businesses and Users set the proportion of Calgary Dollars accepted, which ranges anywhere from 10-100%.  With this in mind, the driving force behind Calgary Dollars is facilitating strong relationships and connections between local businesses and community members to facilitate sustainability. 

The HSCA Farmers market, as a popular community driven market, promotes sustainable and local businesses and engages community members to buy locally,  perfectly in line with Calgary Dollars! Calgary Dollars is at the HSCA farmers market to encourage people to purchase goods from their fellow community members, while also facilitating the many economic benefits of a local currency. Vendors at the HSCA farmers market can pay part of their vending fee in Calgary Dollars. We encourage visitors, shoppers, and businesses alike to sign up at our Calgary Dollars booth that will be present at the market, and complete our intake survey for a free C$15 $Calgary Dollars!

We are happy to participate in the HSCA farmers market this summer, and are looking forward to meeting the many fantastic people and businesses that participate. Over the summer, we will also be bringing our Open Streets pedal power bikes to help demonstrate the importance of energy efficiency in our everyday lives. Our bikes can power and charge various electronic devices and cellphones, but also demonstrate the amount of energy these devices consume on a regular basis. Finally, to help promote sustainable and active transportation within the city, we will be raffling a MEC Origami bike that can be folded and carried on Calgary Transit trains and buses at any time of the day.

Community building and shopping locally are concepts at the heart of Calgary Dollars, and we hope to see you come to the HSCA Farmersmarket. Come check out fantastic local businesses, enter to win our MEC bike, and use Calgary Dollars!


The Year of the Farmer steps into the sun- Hillhurst Sunnyside Farmers’ Market Outdoor Season begins May 15th

May 15th will be our first Outdoor Market of the season! See you in the East parking lot 3-7pm.

May 15th will be our first Outdoor Market of the season! See you in the East parking lot 3-7pm.

When the Wednesday tents go up outside the HSCA, you know summer is just around the corner. It is the beginning of the outdoor Farmers’ Market season! Sure, we might be a little keen, making the move outside the week before May Long weekend, but as a year-round market, our vendors are eager to get out of the confines of our indoor set up, and into the sunshine and fresh air!

To reflect our excitement of being back outside, our Outdoor Season Opener –the first special event of many for the 2019 season- takes on a street party feel.  On May 15th, we make the move; come celebrate local with us from 3-7pm! Our strong line-up of local vendors bring you the best in YYC produce, honey, soap, bread, meats, prepared foods and more. Two food trucks provide great on-site dinner options. Get to know your grower to win prizes, and participate in games with your neighbours! Kids will also have a chance to plant their very own bean seeds to take home and nurture. Local favourite, The Sadlier-Brown Band will be playing the Sweet Beet Stage from 5-7pm. They are a family trio playing bouncy bluegrass, sure to get you groovin’. Our Outdoor Season Opener is a great way to kick off a season of community connection, outdoor play, and healthy habits.

Beyond our Outdoor Season Opener, our Farmers’ Market family gathers in the East parking lot of the HSCA every Wednesday until mid-October when we find refuge from the cold back inside the Hearth Room. Until then, expect to find our tents out there, filled with smiling vendors bringing you their high-quality products no matter the weather. We are so much more than a venue for growers to connect with their consumers, and in an effort to ‘grow a good food community’ we are always coming up with ways to make your Wednesday’s something special that you can look forward to week after week. Each week our Sweet Beet Stage hosts live local talent, our Community Booth gives you the opportunity to engage with important grassroots work being done in your neighbourhood, and our Incubator Booth gives you the chance to test new products all season long. We also have special events planned for each month from our Pollinator Party, to our Teddy Bear Picnic, our annual Salsa Fest and Harvest Fair. Keep up with all these events and more on Facebook.

2019 is our Year of the Farmer and we can’t wait to take this party outside! We will transform your weekly grocery shop from complicated to conscious, and give you a reason to love Wednesday’s again. See you at the market!

Let us know you will be coming on Facebook: https://www.facebook.com/events/1055341777982075/

Recipe Highlight | Potato and Leek Soup

This classic winter recipe was made recently by loyal market go-er and YYC Growers harvest box subscriber, Lindsay Mogden. Using her box bounty, with some other key local ingredients, she created a luscious soup and paired it with bread from Prairie Mill and a side salad with her own beet and cabbage sauerkraut (using more YYC produce!). We love that Lindsay was able to create a well-balanced meal featuring so much "local deliciousness"! 

original recipe from “Kylee Cooks

INgredients

  • 4 slices bacon diced (*Lindsay fried up some extra bacon for garnishing- bacon and stock came from The Honest Meat Co.)

  • 1/2 large onion thinly sliced, or 1 medium

  • 2 leeks chopped finely (*Lindsay used one large leek)

  • 2 cloves garlic minced

  • 4 large potatoes peeled and sliced thinly

  • 6 cups chicken stock enough to cover the potatoes about half an inch

  • pepper

  • 1/2 cup half n half

INSTRUCTIONS

  1. In a dutch oven, over medium-high heat, cook the bacon, then add the onion and leeks. Cook until tender (about 5 minutes).

  2. Add the garlic, cook a further 30 seconds.

  3. Add the potatoes and broth, and bring to a boil.

  4. Reduce the heat to medium, and let simmer until the potatoes are tender (about 10-15 mins).

  5. Either use a masher, an immersion blender, or a blender to roughly blend (you don't want puree it fully, chunks are good!)

  6. Stir in the pepper and the half & half.

  7. Devour.