2019: The Year of the Farmer

A note from your friendly neighbourhood Market Manager.

As a consumer, you are flooded with eating options. From restaurant delivery apps, chilled meal boxes on your doorstep, and the glowing frozen aisles and piles of perfect shiny vegetables at the grocery store, we are encouraged to distance ourselves as far from the land and our producers as possible. Why do we want to keep the reality of the farm at arm’s length?

Perhaps it is a simple convenience issue. Despite the entire world continuing to eat- and as our population grows, eating more every day- our small farmers are struggling. The volatility of our climate, the industrialization of agriculture, and high rates of depression and mental illness create a perfect storm for small farmers across the globe. Farming is a highly demanding and stressful profession that fewer and fewer young people are choosing to pursue.

Perhaps by allowing convenience to play such a role in our eating choices we devalue the work of our producers. By keeping the farm and our producers out of our sight and mind, we don’t need to share their pain and struggles.

Overall it makes sense. In a society that praises busyness and prioritizes convenience, we believe we have no other option but to rely heavily on prepared meals and delivery. Meal planning, shopping and cooking takes energy that we simply cannot spare. Additionally, we are bombarded with news of negativity, and burdened with struggles beyond our own daily lives. We don’t feel we have the capacity to take on any more outside shame, guilt and stress.

Fortunately, our food choices is an area where a little bit of awareness can go a long way. In shrinking the gap between you and the source of your food, the producer, our community, our economy and your household, can all benefit directly. By choosing to support local, you can keep your money in your community, encourage environmental stewardship and sustainable growing methods, and experience high quality products backed by true passion. Not to mention the health benefits that come with a whole food diet, and the undeniable sense of connection you get when you cook and share meals with friends, family and neighbours.

In an effort to combat the growing gap between eaters and producers, The Hillhurst Sunnyside Farmers’ Market has declared 2019 The Year of the Farmer. As an Alberta Approved, community-driven Farmers’ Market, we look to provide an important alternative to our conventional food system. We believe in the family farm, small business, and the power of voting with your dollar. We prioritize good food, authentic producers and a slower pace. We look to lighten the load for everyone, and share the burden of the agriculture industry with our farmers and customers. 

This year we will be taking important steps to support the Farmers in our Market Family beyond just providing a year-round venue for them to connect with consumers and sell their product. For us, committing to our Farmers translates to a commitment of authenticity, transparency, and continuing to educate ourselves and our customers. Whether you shop with us, another Farmers’ Market, the local grocer, buy direct from a farm, or even just make space to reflect on your eating choices periodically; we encourage you to take any opportunity you can to shake the hands that feed you and get to know your grower. Follow along on our journey through 2019 the Year of the Farmer and share your experiences with us on Facebook, Instagram and by coming to our weekly market at/inside the HSCA year-round on Wednesdays from 3-7pm. (#knowyourgrower #hsfmfamily)

Farmers' Market Highlight | Your Holiday Feast Shopping List

This holiday season we challenge you to make yours A Very Local Holiday- right down to the eggs in your shortbread cookies! We have made up a Holiday Feast Shopping List to show you how easy it is to source all your ingredients locally this December. (Check out our “Indoor Vendors” Page to find information about your favourite vendors, when they will be with us, and to get in touch for pre-orders!)

Recipe Highlight | Vegetarian Burrito Bowls

This recipe is quick, simple and fully customizable based on what you have in your fridge and cupboards! Sometimes simple is best, especially when the toppings are varied and fresh. And don’t forget about all that preserving you did in the summer time! Pull out a couple items out of your winter stock pile to bring some of those summer memories to your bowl.
Serves 4.

Ingredients:
3 cups cooked rice
1 bell pepper sliced (Available from Shirley’s Greenhouse)
1 onion sliced (Available from Shirley’s Greenhouse)
handful of mushrooms (see The Apple Lady at market for BC foraged mushrooms this winter)
1 jalapeno chopped (Available from Shirley’s Greenhouse)
2 avocados cut in half
1 cup cherry tomatoes cut in half (Available from Shirley’s Greenhouse)
1 cup corn (off the cob and frozen from the summer is best!)
1 can black or kidney beans rinsed
1 large sweet potato cubed
1/2 c cilantro chopped
Sour cream or greek yoghurt
Salsa
Hot sauce

1. Roast the sweet potato in the oven for 25-30 mins at 400 degrees F or until soft
2. Saute the pepper, onion and mushrooms together over medium-high heat until soft and onions translucent
3. The rest of the ingredients can be served fresh. This meal is most fun served DIY style! Serve rice in bowls, and put out all toppings and condiments for eaters to build their custom veggie burrito bowl!

Recipe Highlight | Baked Eggs with Spinach

Pandebono is a traditional Colombian cheese bread

This week our recipe highlight is inspired by a new member of our Farmers’ Market family Moji Bakery. Their Colombian cheese breads are delicious and Gluten Free! This recipe for a traditional Colombian breakfast of Baked Eggs with Spinach comes directly from blogger Erica of My Colombian Recipes. It is the perfect breakfast to bring warmth to these chilly mornings!
Use Calico Farm eggs and spinach from Shirley’s Greenhouse to make it extra fresh, and of course pair it with a warm Pandebono from Moji Bakery.

Ingredients

(4 Servings)

• 3 tablespoons olive oil

• 
¼ chopped onion

• 
1 garlic clove, minced


• 2 cups spinach

• 
8 tablespoons heavy cream

• 
¼ cup chopped fresh parsley

• 
4 large eggs


• 8 tablespoons asiago cheese

• 
Salt and pepper


• Butter

• Crushed red pepper to your taste

Directions

1. Preheat the oven to 375° F.

2. Heat the olive oil in a medium skillet over medium heat. Add the onions and garlic, cook for 2 minutes, and then add the spinach and cook for an additional 5 minutes or until the onions are translucent.

3. Season with salt and pepper. Add parsley and remove from the heat.

4. Rub the inside of 4 small ramekins with butter and then add spinach mixture into each ramekin.

5. Add 1 egg to each, season with salt and pepper. Add 2 tablespoons heavy cream and 2 tablespoons asiago cheese. Place the ramekins in a baking dish and bake about 8 to 10 minutes. Add crushed red pepper and serve immediately.

https://www.mycolombianrecipes.com/pandebono-colombian-cheese-bread

Recipe Highlight | Turnip Puff

This recipe comes from a Sunnyside resident who says "Turnips suck, but this puff makes them taste so good!" We don't necessarily agree with the first half of that statement, but she is definitely right about the second part! This turnip puff acts as a great side dish and makes 6 servings.

Ingredients:
6 cups cubed turnips
2 tbsp. butter
2 eggs, beaten
3 tbsp. flour
1 tbsp brown sugar
1 tsp baking powder
3/4 tsp. salt
1/8 tsp. pepper
pinch of nutmeg
1/2 cup fine breat drumbs
2 tbsp. melted butter

1. Boil turnip to cook until tender- drain and mash.

2. Add butter and eggs- beat well.

3. Combine flour, sugar, baking powder, salt, pepper and nutmeg. Add turnip mash and stir until combined.

4. Butter a casserole dish and add mixture.

5. Combine crumbs and butter- sprinkle on top.

6. Bake at 375 degrees for 25 minutes or until lightly browned on top.