By Elisa Bosley
I recently visited the Whistler, BC, Farmer’s Market on a beautiful Sunday morning and delightedly perused the stands of organic fruits, vegetables, and fresh-baked goods. It inspired me to find some Delicious Living recipes to make the most of this seasonal bounty. Take a look and get cooking!
Located in Whistler's Upper Village, the Sunday market runs from 11-4 (as well as Weds from 3-8pm) and features a dizzying array of fresh, organic produce, baked goods, and locally produced specialty foods.
Berries of all kinds overflowed at the market, including unusual gooseberries, a tart, bright green berry used in Ayurvedic cuisine. I'd like to try them mixed into our Blueberry Grunt recipe.
Golden Crust Specialties bakery makes delectable artisan, hand-held pies, as well as savory and full-size pies, cookies, and more. I bought Blackberry and Strawberry-Rhubarb pocket pies. The tart-sweet taste reminded me of this Browned Butter Cakes with Strawberry-Rhubarb Compote.
Apricot season is in full swing in British Columbia, and they are so incredible: floral, juicy, sweet, and perfect for this Apricot-Pistachio Tart. (To think that as a child I wouldn't eat apricots!)
I had never tried (or even seen) sea asparagus, but I loved the look of it (as well as this farmer's handmade signs). Turns out that locally and sustainably harvested sea asparagus, which looks stringy but tastes crisp and fresh, is full of healthful nutrients and is easy to cook -- just soak in clean water for an hour, then steam lightly; toss with herbs or in a salad.
Organic North Arm Farm (view my video with farmer and Pemberton mayor Jordan Sturdy) does a bustling business at the market -- the line was several people deep.
I was delighted to see several stalls offering gluten-free foods -- this one, Umiak Foods, looked particularly good.
Riverlands Market Garden carries wonderful organic vegetables as well as allergen-free baked goods and vegan cakes. Their chard and kale would be perfect in our Organic Greens and Vegetable Salad with Lime-Ginger Vinaigrette.
These cheerful cooks had the longest line of all -- they're making Jeggs, a Japanese omelet-type thing with cabbage, bean sprouts, and who knows what else -- completely yummy. It sort of resembles this Egg Foo Yong with Honey-Tamari Sauce ... though now I'm determined to track down their recipe.
Colorful, fun, delicious, and fresh food ... what better way to teach kids about the joys of locally grown, organic food?
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