VANCOUVER G WINE COUNTRY - EAT. DRINK. READ. THINK - WILD FOR BERRIES PETAL POWERED EATS HIT THE HEIGHTS - FARMFOLK CITYFOLK
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VANCOUVER G WINE COUNTRY
E AT. D R I N K . R E A D . T H I N K .
ISSUE FIFTY FOUR • SUMMER 2017
wild for berries
petal powered eats
hit the heights
A MEMBER OF EDIBLE COMMUNITIES
Discover grocery shopping with good taste.
Vancouver’s award-winning premier food destination. Four
stores conveniently located in the heart of the city.
APPRECIATION FOR THE ORIGINS . . . . . . . . . . . . . . 47
The Tree Island Yogurt Story
BY ANDREA MARVÁN
EMBRACING THE WILD . . . . . . . . . . . . . . . . . . . . . . . . 53
RECIPES IN THIS ISSUE . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 BY MICHAEL MARRAPESE
LETTER FROM THE EDITOR . . . . . . . . . . . . . . . . . . . . . . 6 HITTING THE HEIGHTS . . . . . . . . . . . . . . . . . . . . . . . . 57
Burnaby’s Not-So-Hidden Gem
EDIBLE NOTES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 BY CLAIRE LIVIA LASSAM
LOCAL LIBATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 EDIBLE EVENTS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60
WHAT’S IN SEASON . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 LIQUOR CABINET . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
EDIBLE GARDENS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Hastings Sunset
New (and Old) Ways with Edible Flowers BY GENEVIÈVE RAINEY
BY ANDREA BELLAMY
BC DISTILLED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66
GOOD VIBRATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
BC CRUSHED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68
Best Friends Serve Up More than Smoothies at Buddha-Full
BY NATASHA ASSELSTINE BC BAKED. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .70
GIVE PEAS A CHANCE . . . . . . . . . . . . . . . . . . . . . . . . . .43 FINAL COURSE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
Delectable Choices: Snow, Snap, or Shelling Homemade Ginger Beer
BY JANE REID BY ANNMARIE MACKINNON & RONI SIMUNOVIC
COVER:
Strawberries by Olivia Sari-Goerlach
www.osg.photography
THIS PAGE:
Peas by Carole Topalian
topalianphoto.com
WE M E AT AG A I N ® AG E D FO R A M IN IM U M O F 2 1 D AYS
CERTIFIED ANGUS BEEF | LY T H E BEST
& T E N D E R | S IM P
INCREDIBLY JUICY
1650 MARINE DRIVE, WEST VANCOUVER
15930 FRASER HWY IN FLEETWOOD, SURREY | 15127 HWY 10 IN PANORAMA, SURREY
freshstmarket.com
Yogurt Berry Pops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Tomato Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Romesco Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Chilled Pea Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Summer Salad with Parsley Vinaigrette . . . . . . . . . . . . 28 Pesto Ravioli with Lemon Butter . . . . . . . . . . . . . . . . . . . 29 Cosmic Watermelon Swirl . . . . . . . . . . . . . . . . . . . . . . . . 38 Hastings Sunset Cocktail . . . . . . . . . . . . . . . . . . . . . . . . . 65 Image: Tomato Tart Homemade Ginger Beer . . . . . . . . . . . . . . . . . . . . . . . . . . 72 by Claire Livia Lassam - liviasweets.com
It has long been a dream of mine to head north for the summer solstice. I’m not
PUBLISHER
even certain why. There’s just something romantic and exotic about being in a place
Philip Solman
with close to twenty-four hours of daylight (it’s far less romantic and a far gloomier
MANAGING EDITOR
prospect in winter, and most assuredly not a dream of mine). Don’t get me wrong, AnnMarie MacKinnon
the evening is lovely and contrary to popular opinion, good things do come out SENIOR EDITOR
at night—think frogs, fireflies, and the more urban trash pandas and skunks. But Eagranie Yuh
pick-up games in whatever sport tickles your fancy, playing fetch with the dog, or ASSOCIATE EDITOR
wine sipping and backgammon, soaking up daylight at 11pm? Sold. Claire Livia Lassam
Though summer solstice in the Lower Mainland and parts nearby offers up a meagre, ART DIRECTOR
Bambi Edlund
by comparison, sixteen or so hours of daylight, it’s still pretty romantic. This year,
COPYEDITOR
the sun sets at 9:20pm on the summer solstice. Which of course means the days
Viktoria Cseh
leading up to this point have been getting longer incrementally, offering our local
CO-FOUNDER & MAKER OF SNACKS
crops just the light they need to thrive and feed us. Balmy weather and long days Debbra Mikaelsen
mean everything is coming to fresh, delicious fruition in time for late evenings on CONTRIBUTORS
the beach or patio, for cookouts and picnics, for camping trips and dinner parties, Natasha Asselstine, Andrea Bellamy, Bambi Edlund, Kristine Kittrell
for all the things we do when sleeves are not a necessity and we celebrate the simplic- Claire Livia Lassam, Mary Lee, AnnMarie MacKinnon
Michael Marrapese, Andrea Marván, Debbra Mikaelsen
ity of the season. Eats are no muss, no fuss—neither are required because everything
Geneviève Rainey, Jane Reid, Olivia Sari-Goerlach, Roni Simunovic
tastes so good on its own, as if all those rays of sun have just been waiting to light Peter Sinclair, Phil Solman, Helen Stortini, Carole Topalian, Eagranie Yuh
our tastebuds. LETTERS
So, while summer in our part of the world doesn’t involve a full twenty-four hours of editor@ediblevancouver.com
daylight, it does include a bounty that’s pretty unbeatable. Soak it up! ADVERTISING
Philip Solman: phil@ediblevancouver.com – 604-215-1758
—AnnMarie MacKinnon Inga Liimatta: inga@ediblevancouver.com – 604-420-0663
Lyle Bolton: lyle@ediblevancouver.com – 604-420-0663
Support our Chris Barber: chris@ediblevancouver.com – 778-987-0369
Kelsey Jorssen: kelsey@ediblevancouver.com - 604-379-2599
VAN COU VER
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16 Mission SUBSCRIPTIONS
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6 | EDIBLE VANCOUVER & WINE COUNTRY SUMMER 2017
the taste of summer starts here
Our Farm, Your Market
neufeldfarms.ca
32215 King Rd. Abbotsford, BC
bcstrawberries.com
Market 604.859.2829 Burnaby Market
Berry Barn 604.859.0484 Lonsdale MarketPreserving the Season
We’re long-time fans of Vista D’oro Farms and
Winery: purveyors of preserves, walnut wine, and
bucolic romps in the sun on their estate in Langley.
With the release of The Preservatory, co-owner Lee
Murphy is bringing a taste of Vista D’oro into our
homes. Divided into two sections—making pre-
serves and using preserves—the book is a paean
to capturing and using each season in a jar,
whether rhubarb with vanilla in spring or spicy
sweet charred onion and figs in fall. It’s gorgeous
enough to be a coffee table book, but is clearly
meant to be used. As Murphy writes in the
introduction, “I hope you get the pages sticky…
just PLEASE wipe the jars!”
The Preservatory: Seasonally Inspired Recipes for
Creating and Cooking with Artisanal Preserves
(Appetite by Random House, 2017), $32.00.
Saucy Style
Jarred tomato sauce is usually an easy snub. The
quality difference between a homemade sauce and
its store-bought counterpart is vast. Sugo Sauce,
named for the common word for “sauce” in Italian,
bridges that gap. It possesses the Holy Grail com-
bination of instant convenience with (gasp!) home-
made taste. Available in four styles—Classico
(classic style), Arrabbiata (angry style), Puttanesca
(whore style), and Fagiolata (bean style)—these
sauces can stand on their own or, even better, work
well as a base for you to get creative. And you’ll
have time to experiment, since the hours needed to
cook such a sauce have already been logged for you.
Blended with a little cream and served on gnocchi
with basil and Parmesan, the Arrabbiata will make
you anything but angry. Available at retailers around
Metro Vancouver and Victoria. sugosauce.com
WWW.EDIBLEVANCOUVER.COM | 9Look for the real thing.
italianmade.com
10 | EDIBLE VANCOUVER & WINE COUNTRY SUMMER 2017The Dirty Apron
Gets a Little Sweeter
The Dirty Apron might be Crosstown’s
worst-kept secret for delicious lunches, and
with the expansion of their pastry program,
you can get your sweet fix too. As with the
savoury kitchen, everything is made from
Image: Eagranie Yuh - thewelltemperedchocolatier.com
scratch, down to the insanely flaky and
buttery biscuits that executive pastry chef
Kat Tuason rolls out by hand. We’re particu-
larly fond of the seasonal hand pie with its
sinusoidal crimp and cinnamon-sugar finish,
the shockingly gluten-free cheesecake-choc-
olate brownie, and a chocolate-dipped nut
bar that lives up to its name—Nutso.
The Dirty Apron Cooking School & Deli,
540 Beatty St., Vancouver. dirtyapron.com
WITH
GLOWING
HEARTS
Le Creuset has created
Where Passion Begins. 1,867 limited edition
Maple Leaf Round
The World’s Leading Culinary Institute. French Ovens
to celebrate 150
years of Canada.
Boulangerie
Diplôme de Cuisine
Diplôme de Pâtisserie
Grand Diplôme®
Short Courses
2443 161A St #10 604-536-6005
(Grandview Corners) kitchentherapy.ca
cordonbleu.edu/ottawa | 1.888.289.6302 Surrey, BC, V3Z 0M6
Stay inspired
WWW.EDIBLEVANCOUVER.COM | 11Edible Road Trip
In typical Canadian fashion, we often find ourselves trying to
pin down what Canadian food is. Of course it’s much more than
poutine and maple syrup, but what is it? That’s what Lindsay
Anderson and Dana VanVeller went to find out on their cross-
country road trip that took them from Vancouver to Newfound-
land, with stops in Hay River, Northwest Territories, Sarnia,
Ontario, and Charlevoix, Quebec. They documented the journey
on their blog, and have now turned their favourite recipes from
along the way into a book.
Feast: Recipes and Stories from a Canadian Road Trip (Appetite
by Random House) is full of charming stories and an incredible
testament to what it means to eat in Canada.
Images: Claire Livia Lassam - liviasweets.com
Tempted by Tempeh latest addition is tempeh, a fermented soy product that hails from
While we try to steer clear of food trends here at Edible, we’ll admit Indonesia, and that you can now buy from Tempea Natural Foods.
to being pretty into the fermented-foods craze that has gripped our Slice it up and fry it in a neutral oil to release its nutty flavour and
city. Kombucha, yogurt, and sourdough are all good for you, sure, add crispness, then put it on salads, stir fries, and rice bowls.
but they are also loaded with flavours that can only be produced Find Tempea at a variety of shops in the city, as well as select Van-
through the carefully developed culture of bacteria and yeasts. The couver Farmers Markets. tempea.ca
12 | EDIBLE VANCOUVER & WINE COUNTRY SUMMER 2017THE UNIQUELY PORTLAND FOOD AND
DRINK FESTIVAL. SEPTEMBER 14-17.
Tickets on sale June 2 at FeastPortland.com.
Ask us
about our 10% “CROWD GIFT” Bonus
604-746-1232
2645 Montrose Avenue, Abbotsford
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WWW.EDIBLEVANCOUVER.COM | 13S UPERIOR F ISH M ARKET
& S PECIALTY F OODS
Call on Kari & Debbie
Seafood, specialty meats,
gluten-free foods, cheeses,
condiments, & much more.
We have fresh, local HALIBUT
and Spring & Sockeye SALMON
Trenant Park Square, 5229 Ladner Trunk Road
Ladner • 604-946-2097 • www.superiorfish.ca
S AV O U R
YO U R SU M M ER
M ake the most of your summer
da ys with CO BS Bre a d’s fresh Experience the WÜSTHOF difference at a retailer near you:
Castles & Cottages Chef‘s Edge Hendrix
H amburger & H ot Do g Buns – Kamloops Kelowna Vancouver
b ake d from scratch ever y da y, House of Knives Karin‘s Kitchen Corner Kitchen Therapy
Lower Mainland Squamish Surrey
with no adde d preser vatives. Lakehouse Homestore The Gourmet Warehouse The Practical Kitchen
Kelowna Vancouver Vernon
W W W.CO BSBRE AD.COM/SUM M ER
www.wusthof.ca
14 | EDIBLE VANCOUVER & WINE COUNTRY SUMMER 2017From our Readers
In “Down by the Sea,” which appeared in
our Almost Spring issue, our intrepid forager,
Michelle Nelson, taught us tips and tricks to for-
aging for kelp. The piece spurred reader Shawn
Cardinal to write a letter cautioning, as Michelle
does, to take care when and where we forage:
“Winter and early spring is a poor time of year
to be encouraging harvesting of seaweed, as
herring and forage fish are spawning throughout
the Salish Sea and farther along the coast. Har-
Image: Candice Kabantsov - candicealbach.com
vesting of seaweed during the months of January
through April can have a negative impact on the
spawning, which is just becoming re-established
in many areas where overfishing and other
industrial activities had decimated the popula-
tions of these invaluable small fish species.”
Thanks so much, Shawn, for your letter, and for
stressing the importance of looking out for the
habitats of our aquatic friends.
WWW.EDIBLEVANCOUVER.COM | 15E X PLOR E N EW TER R ITORY
OUR 2016
ROSÉ IS NOW Premium Local Wines, Vancouver Island
AVAILABLE
Tasting Room | Wine Shop | Picnic Area
3033 – 232ND ST, LANGLEY BC
604 539 9463 | backyardvineyards.ca
16 | EDIBLE VANCOUVER & WINE COUNTRY SUMMER 2017Game, Set, Matcha
Matcha’s creamy, delicate flavour has long waited
to be paired with the fragrant, bready saison.
Perhaps it’s not the match anyone expected, but
it’s safe to say the two have hit it off in Intrepid
Matcha Saison from Moody Ales. The key to a
perfect cup of the fine powdered green tea is pro-
portions. The correct balance of water and tea
will give the desired smooth, frothy texture. With
saison, you want that slight baking spice paired
with that bold yeast character. Moody Ales found
that perfect balance. It’s not overpowering or bitter
Images: Geneviève Rainey
from the matcha, and also not too sweet from the
saison. It’s a delicious patio sipper that will leave
you refreshed and revived.
Moody Ales, 2601 Murray Street, Port Moody.
moodyales.com
Currant Obsession
It’s getting harder and harder to justify drink-
ing standard import ciders when our province
is sprouting so many cideries. With a region
like the Okanagan growing exceptional fruit,
we have a wealth of resources to ferment to our
liking. One such company is The BX Press out
of Vernon. With a solid lineup of what they
call “character” ciders and a seasonal “botani-
cal” series, there is something for every palate.
In particular, their Blackcurrant Cardamom
offers tart, lightly spiced tannic flavours with a
deep magenta colour and delicate carbonation.
It’s as pleasing to the eye as it is to the tongue.
BX Press ciders are available at the cidery and in
select private liquor stores.
The BX Press, 4667 East Vernon Road,
Vernon. thebxpress.com
WWW.EDIBLEVANCOUVER.COM | 17Imported exclusively by
Falesca Importing Ltd.
falesca.com | 604-929-5711
18 | EDIBLE VANCOUVER & WINE COUNTRY SUMMER 2017Root of a
Tasty Beverage
When you’ve put in the Herculean effort of
sampling the glorious glut of BC craft booze
to find the one that’s made just to your taste,
the last thing you want to do is sully it with a
subpar mixer. Rootside Provisions creates two
tasty mixers: Tonic Syrup, with notes of grape-
fruit and lavender, and a flavourful yet gentle
on the heat Ginger Beer mixer—just add soda.
The best part? The ingredients that go into the
mixers are carefully selected, local whenever
Image: AnnMarie MacKinnon
possible, and Rootside maintains close ties with
the producers who grow them. The second best
part? The mixers are equally delicious sans
booze. Available at select cocktail shops and
rootsideprovisions.com
WWW.EDIBLEVANCOUVER.COM | 19Rethink Riesling
It has been called, by the publisher of Wine Spectator, the world’s most under-
appreciated white varietal. We know why. In the 70s and early 80s, families
throughout North America would pop open a bottle of the ubiquitous Blue
Nun at holiday dinners and without much enthusiasm toast Happy Thanks-
giving or Merry Christmas. Hey, it went with the turkey—and the ham. But
we weren’t so into wine in those days. Most of those drinking it would have
preferred a piña colada or a rye and Coke, so of course the wine had to be
almost as sweet. By the mid 80s, we’d begun to appreciate wine. We drank
heavily oaked Australian Chardonnay by the caseload, and cringed at wines,
like Rieslings, we considered sweet. By the 90s, the slightly more sophisticated
Pinot Gris had gradually replaced Chardonnay in our affections, as palates
matured and we rebelled at an excess of oak. Such fickle drinkers are we.
But now it’s time for Riesling to get the respect that (some of ) it has always
deserved. It need not be sweet. When well-made, it is slightly off dry, richly
aromatic, with a burst of acidity that comes through clean and crisp. Unlike
many whites, it ages well. And its flexibility with food makes it loved by many
a professional wino. This varietal thrives in cooler climates, and that’s why
you’ll find many BC wineries making a grown-up wine that will be welcome
at a party. When served cold, it gets along with the pâté, the spicy olives,
and the mystery main course. Open it on a Wednesday after work and pair
it with salmon in coconut curry or the General Tso chicken that shows up at
your door. We loved this honey of a 2016 Riesling from Wild Goose Vine-
yards, nestled into the arid hills of Okanagan Falls. wildgoosewinery.com
Tickled vanilla. While most know better, there are still a few folks out there
Image: Top, Philip Solman
Who is that in the fetching pink—the one that goes perfectly with a who are stragglers to the rosé party. This wine might just convince
creamy cheese plate or some grilled spot prawns? Oh, that’s Hester. you to pop by and stay awhile. Available at the winery in Oliver and
Hester Creek’s 2016 Rosé Cab Franc, to be precise. This lively, at BC Liquor Stores.
perky little number is all strawberry, rhubarb, and cranberry until Hester Creek Estate Winery, 877 Road 8, Oliver.
you get to know her a bit better. Then she’s deeply black cherry and hestercreek.com
20 | EDIBLE VANCOUVER & WINE COUNTRY SUMMER 2017Vineyard Terrace Restaurant
Our seasonal, farm-to-table menu Okanagan Valley, BC
changes every other week.
~ The deliciousness, however, stays all summer long ~
open daily for lunch and dinner: cedarcreek.bc.ca
reserve on
kelowna, bc cedarcreekwine 778 738 1027
WWW.EDIBLEVANCOUVER.COM | 21It’s that time of year—finally!—when there’s light deep
into the evening. It’s perfect for casual entertaining;
we can grill outdoors comfortably (sans bundling up),
enjoy a few drinks with friends, and generally soak up
the warmth early summer brings, all without electric
lights. With the sunlight comes the urge to lighten up
our meals as well. And right on cue, the crops of early
summer arrive: berries, peas, early tomatoes, all utterly
delectable with minimal prep, leaving us more time to
catch those rays with our favourite people.
22 | EDIBLE VANCOUVER & WINE COUNTRY SUMMER 2017YOGURT BERRY POPS
Slightly tangy, slightly sweet, and super easy to make,
these pops will be a hit with grown-ups and kids alike.
If using large berries like strawberries, cut them into
a small dice. Softer, smaller berries can be lightly
smashed with a fork. If you have leftover mix, whizz
it with some ice cubes in the blender for a stellar
smoothie. —Eagranie Yuh
Makes six ½-cup (120mL) popsicles
2 cups full-fat yogurt (not Greek)
1 cup sugar
a pinch of salt
240g berries, cut into small pieces or lightly smashed
In a medium saucepan, combine the yogurt, sugar, and
salt. Warm over low heat, stirring occasionally, until
the sugar dissolves. Add the fruit and evenly distrib-
ute the mixture among the popsicle moulds, leaving a
5mm gap from the top. Freeze for at least four hours,
and preferably overnight. Run the popsicle mould
under warm water, unmould the popsicle, and enjoy.
Images: Olivia Sari-Goerlach
www.osg.photography
WWW.EDIBLEVANCOUVER.COM | 23TOMATO TART
This tomato tart takes only a few minutes to chunks. Add ice water, a tablespoon at a time,
put together, but looks incredibly impressive. tossing it through the flour mixture, rather
Served with a salad, it’s the perfect summer than stirring it. Continue doing this until the
lunch. —Claire Livia Lassam mixture is still quite dry, but most of the flour
has been incorporated into large clumps.
Serves 4–6
Gently press down the dough, then fold it in
FOR CRUST: half. Repeat 3–4 times, stopping if the dough
2 cups flour begins to firm up too much, or if it becomes In a small bowl, mix together the herbs, garlic,
1 cup salted butter, cut into cubes difficult to press. and olive oil. Season with salt.
ice water On a clean, floured surface, roll the dough to Spread this mixture over the tart dough,
FOR FILLING: the size of a 91/2” x 13” sheet pan. getting up to the border you scored but not
1 cup finely chopped Italian flat leaf parsley Put the rolled dough onto a parchment-lined crossing it.
1 sprig of rosemary, finely chopped sheet pan. Cut off the edges so it’s a clean Spread out your tomatoes, cutting some and
3 sprigs of thyme, finely chopped rectangle. leaving some intact, if you’d like.
2 cloves garlic, finely chopped
2 Tbsp olive oil Use a knife to score a border, 2cm from the Bake for 30 minutes, or until the edges have
salt, to taste edge of the dough. Do not cut all the way turned a nice brown and your tomatoes are
4 cups cherry or grape tomatoes through the dough. juicy.
Put flour into a medium-sized bowl. Add the Put in the fridge while you prepare the Serve immediately, or allow to cool, and serve
cubed butter and use your fingers to blend it remaining ingredients. within an hour or two at room temperature.
with the flour. The butter should be pea-sized Preheat oven to 400°F.
24 | EDIBLE VANCOUVER & WINE COUNTRY SUMMER 2017Image:
Claire Livia Lassam
liviasweets.com
WWW.EDIBLEVANCOUVER.COM | 2526 | EDIBLE VANCOUVER & WINE COUNTRY SUMMER 2017
ROMESCO SAUCE Makes about 2 cups In a low oven (300°F), toast the almonds
With established, classic foods, recipe versions 3 large red peppers and hazelnuts, separately. Remove the
abound. Consider romesco. The sauce was originally ¼ cup almonds hazelnut skins by wrapping them in a
created in Spain for slathering onto seafood, and that ¼ cup hazelnuts clean cloth, while still warm, and rubbing
has been a long and happy marriage. Over time, and in 2 cloves garlic, peeled with your hands.
the hands of many cooks, it has evolved. Red pepper is 1 Tbsp red wine vinegar When the peppers have cooled enough
the base. From there, you can use almonds, hazelnuts, ½ tsp salt, or to taste for easy handling, remove the stem,
or a combination. Some people add a grilled tomato, a generous grinding of black pepper seeds, and blackened skin.
fresh parsley, or a pinch of paprika. Some choose ¼ tsp or so crushed red chili pepper Put the nuts into the medium sized bowl
sherry vinegar instead of red wine. seeds of your food processor and pulse a few
¼ cup extra virgin olive oil times. Add garlic cloves, red peppers,
This cook likes to keep it simple, leaving more time
for sitting in the garden with a cocktail. The result is Put the peppers on a hot grill and cook, vinegar, salt, pepper, and chili seeds.
fantastic with grilled prawns, chicken, or pork. Smear it turning every few minutes, until well Blend to a paste and then pour the olive
onto a fish burger or sausage in a bun. Try it with grilled blackened on all sides. Set aside in a bowl oil in slowly. Adjust seasonings to taste,
eggplant or roasted cauliflower. —Debbra Mikaelsen covered with a tea towel. and serve at room temperature.
Images: Opposite page, Debbra Mikaelsen | Right, Geneviève Rainey
CHILLED PEA SOUP In a heavy bottomed sauté pan, sweat shallots in butter
This soup is lovely served cold, as an 2 cups vegetable stock
over medium heat. Deglaze with champagne and reduce
opener to a meal. —Kristine Kittrell ½ cup half and half cream
by half. Add the vegetable stock and reduce by one-
6 cups peas (fresh or frozen)
Serves 4 ¼ cup parsley third. Add cream. Put in blender with peas, parsley, and
4 shallots, diced ¼ cup mint mint. Blend and blend and then blend some more. Pass
1 Tbsp butter salt, to taste through a fine mesh sieve and chill for at least two hours.
1 cup champagne (or light white wine) ground pink peppercorn, to taste Season with salt and ground pink peppercorns.
WWW.EDIBLEVANCOUVER.COM | 27SUMMER SALAD WITH PARSLEY VINAIGRETTE Delicate butter lettuce gets a kick of herbaceous acidity in the form of parsley vinaigrette. For maximum drama, serve the salad family style on a large platter. —Eagranie Yuh Serves 4 as a side 4 large eggs 3 Tbsp extra virgin olive oil 1 Tbsp red wine vinegar 1 tsp maple syrup ¼ tsp salt 1/8 tsp pepper ½ cup coarsely chopped flat leaf parsley 1 large head of butter lettuce, or 2 small Fill a medium pot with enough water to cover the eggs by 1cm. Bring the water to a boil, then add the eggs. Reduce heat to medium to main- tain a steady, but not rolling, boil, and cook 8 minutes for a hard-boiled egg with a slightly squidgy yolk, or 9 minutes for a harder yolk. Transfer the eggs to an ice bath. When the eggs are cool, peel and coarsely chop them into pieces about the size of a walnut. In a Mason jar, combine the olive oil, vinegar, maple syrup, salt, and pepper. Nest whole leaves of butter lettuce to form edible bowls. Evenly divide the chopped egg among them. Add the parsley to the vinaigrette and shake, then spoon generously over the eggs. Serve immediately. 28 | EDIBLE VANCOUVER & WINE COUNTRY SUMMER 2017
PESTO RAVIOLI WITH LEMON BUTTER
This ravioli takes time and patience, but also showcases the abundance
of summertime basil like no other dish can. —Claire Livia Lassam
Serves 4
PASTA DOUGH:
21/3 cups all purpose flour, or Italian 00 flour
3 whole eggs
2 egg yolks
1 tsp salt
EGG WASH:
1 egg, beaten
2 Tbsp half and half cream
FILLING:
2 cups packed fresh basil
zest of 1 lemon
¼ cup pine nuts, toasted
1 clove garlic
½ cup extra virgin olive oil
salt, to taste
1½ cups ricotta cheese
½ cup grated Parmesan
LEMON BUTTER:
1 shallot, finely chopped
½ cup butter, divided
juice of 1 lemon
salt, to taste
In the bowl of a stand mixer fitted with the dough hook, mix together
all the ingredients for the dough. Mix until a soft and elastic dough has
On a floured surface, put down your long strip of pasta. Place a teaspoon-
formed, about 10 minutes.
sized dollop every 5cm or so down the length of the pasta. Use a pastry
If working by hand: mix the ingredients on a clean surface. Pile the flour brush to apply the egg wash around each dollop of ricotta mixture.
and salt on the counter, and make a well in the centre. Put the eggs into
Fold the pasta lengthwise, covering the ricotta filling and making a long
the well, and gently mix with your hands until it becomes a cohesive
tube. Gently press down between each of the filling pockets, pushing
Images: Opposite page, Geneviève Rainey | Right, Claire Livia Lassam - liviasweets.com
dough. Knead until it is smooth and elastic. This will take some time,
out any air bubbles as you go.
as the dough is very firm. You can test when it’s ready by doing the
“window test”: take a small piece of dough and gently press and pull it Use a knife or a pastry wheel to cut the ravioli apart from each other,
with your fingers until it becomes almost translucent. If it tears while and to trim up the edges so they’re clean looking.
this happens, knead it for another couple of minutes and try again. Put your ravioli on a well-floured tray to the side, and then get your
Allow it to sit for at least 30 minutes, or overnight. If leaving overnight, next batch of pasta going.
put the dough in the fridge, and allow to come to room temperature for Continue until you have rolled out all the pasta. If there’s a bit extra,
half an hour before rolling the dough. you can roll the dough out into your favourite shape and dry it for later.
FOR THE FILLING: Bring a large pot of water to a boil. Salt generously.
In a food processor, combine all ingredients except the ricotta and Par- Cook your ravioli until the pasta is still al dente, about 6 minutes.
mesan. Pulse until it’s not completely smooth, but finely chopped. Mix
in the cheeses and pulse until just combined. Set aside in the fridge. In a small saucepan over medium heat, sauté the shallot with 1 Tbsp
of the butter.
Take a ¼ cup-sized piece of dough and use a rolling pin to stretch it
until it is a long oval, no more than ½cm thick. When it becomes soft and translucent, add in the lemon juice, and
immediately turn off the heat.
Start with your pasta roller on its thickest setting, and pass the piece of
dough through the machine. Then move to the second thickest setting, Stir in the remaining butter, piece by piece, until it has emulsified. Salt
and roll the dough through again. Keep doing this, each time using a to taste.
thinner and thinner setting until you reach the second thinnest setting. Toss onto the cooked pasta, and serve immediately.
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EDIBLE FLOWERS
BY ANDREA BELLAMY
My parents have always loved hosting dinner parties. Growing up, last. In the following decade, lavender was baked into shortbread,
Images: Left & Centre, Carole Topalian - topalianphoto.com | Right, Paul Berzinn
friends often joined our dining table, and my parents would often violets were candied and placed atop cupcakes, and pansies were
use the opportunity to try out new recipes. As an impressionable frozen in ice cubes at ultra-twee baby showers. For a while, it felt
teen in the 90s, I was witness to, and a participant in, meals that like the dessert menu at every fancy restaurant was decorated with
seemed incredibly gourmet at the time, though many of the ingre- flowers. Edible blooms, once unexpectedly novel, began to feel pre-
dients they used (white chocolate, sundried tomatoes, pesto) are tentious and a little precious.
now as common as cake. Get-togethers with our extended family Maybe that’s why I’ve largely avoided edible flowers even though
happened regularly too, so my aunts, uncles, and cousins were fre- I’ve been quick to embrace other food-growing trends. Recently,
quent guinea pigs. I distinctly remember my cousin Tim trying however, I read that our prehistoric ancestors’ diets included
goat cheese for the first time; he did a comedic double take and flowers. Ever since, I’ve been picturing a goofy Neanderthal (à la
asked, in bewilderment, “What is this?” (in appreciation, one can Encino Man, another 90s treasure) at a white-tablecloth restaurant
assume). Another dish that’s stuck with me—a spinach salad tossed eating a flower-topped slice of cheesecake, and the idea makes me
with pink rose petals plucked from my mom’s garden—got a raised giggle. Of course, it shouldn’t: our ancestors needed to consume
eyebrow from my Uncle Ray, a meat and potatoes kind of guy. calories wherever they could find them, and flowers are, after all,
My mom wasn’t the first to serve flowers at table, nor was she the just another part of a plant.
WWW.EDIBLEVANCOUVER.COM | 31Chefs that focus on local ingredients know this,
and many have embraced flowers (especially locally
SOME FAVOURITE EDIBLE FLOWERS
foraged blooms) as a way to incorporate unique, sea- AND WHAT TO DO WITH THEM:
sonal ingredients into their dishes. Foraging for local • Arugula and cilantro bolt quickly once • Summer squash like zucchini often
foods may be a current trend, but it’s also an ancient the weather turns warm. Instead of produces more male flowers than
one. Flowers, it seems, have come almost full circle, lamenting their eagerness to set seed, needed. Once making sure the
from sustenance to decoration and halfway back harvest their blooms, which taste quite female blooms have been pollinated,
different than the leaves we normally I’ll often harvest the male flowers
again. Thought of that way, I’ve been giving the idea
eat. Arugula flowers are an ambrosial (the ones without a “baby” squash
of flowers in the garden and kitchen a second look. combination of broccoli and honey. at their base), remove the stamens,
While mine is primarily a vegetable garden, I do Cilantro forms lacy white umbels with stuff with ricotta, batter, and pan fry.
grow a lot of flowers. I plant flowers to attract pol- an equally delicate flavour. Both are • Roses: where it all began. Their petals
wonderful in salads, as are chives’ are succulent and perfumed, but rose
linators. I plant them to repel pests. I plant them
spicy pink pom-poms, calendula’s hips, with their high vitamin C content,
to beautify. I also plant vegetables and herbs that peppery yellow petals, and the sweet are the real prize. Harvest them from
eventually flower. Almost all of these, I realize, are blooms of cornflower and dianthus. your Rugosa or old-fashioned shrub
edible. Some I’ve been eating for years. I’m just not • Borage is a useful herb that attracts roses for use in teas or jellies.
candying them for the dessert table. Yet. pollinators and produces blue, cucum- Make sure any flower you intend to eat
ber-scented blossoms that seem is indeed edible (some, such as Bleeding
Andrea Bellamy is the gardener behind HeavyPetal.ca made for floating atop gin and tonics. Heart and Lily of the Valley, are poison-
and author of Small-Space Vegetable Gardens: • I grow nasturtium to distract and trap ous) and organically grown. It’s often
Growing Great Edibles in Containers, Raised aphids, but its petals and leaves add advisable to remove the reproductive
Beds, and Small Plots. She’s looking forward to great kick to meals—once the bugs parts of flowers—for better flavour and
are washed off. Its fresh seeds, when to prevent allergic reaction to pollen—
making homemade pasta with chive petals, ostentation
pickled, are reminiscent of capers. before eating.
be damned.
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34 | EDIBLE VANCOUVER & WINE COUNTRY SUMMER 2017Good Vibrations
BY NATASHA ASSELSTINE
Best Friends Serve Up More than Smoothies at Buddha-Full
WWW.EDIBLEVANCOUVER.COM | 35I
T’S 8 AM ON A HOT SUMMER’S MORNING AND I’M MIRED satisfies my sweet tooth. Even my fussy-eater six-year-old nephew
IN the construction that has become the norm in North Van- lights up at the thought of a Buddha-Full smoothie, which delights
couver’s Lower Lonsdale district. After circling several blocks, I his nutritionist auntie to the core.
find a parking spot and slip through an alley to try to beat the rush. With smoothie in hand, I nestle into a corner and sip away. Bud-
Buddha-Full is just opening its doors and there’s already a line-up. dha-Full is my happy place—a piece of the world where all things
But I pay no mind. Nothing comes between me and my Happy Face. feel good. And this, it seems, is exactly what Kyla and Geremie wish
Geremie Voigt and Kyla Rawlins opened Buddha-Full in 2010, their customers to experience. The walls are marked with inspira-
propelled by a mission to nourish their community. Both long-time tional quotes and the shop is full of long tables to rub elbows with
vegans, Geremie and Kyla had the desire to inspire those around your neighbour. Like two hosts opening the doors to their own
them with plant-based food. “I wanted to show my community home, they seem to be telling their customers: Please stay a while.
this way of eating,” says Geremie. What began as a juice bar now Geremie and Kyla have been inseparable since grade nine. After
also serves vegan burgers, bowls, sandwiches, wraps, and gluten- graduating from high school in Nanaimo, they moved to North
free sweets provided by their neighbour Two Daughters Bakeshop. Vancouver the following day. But aside from each other, they lacked
Meals are plated alongside heaping salads, and homegrown micro- a sense of community. “Neither of us have one family member
Images: Natasha Asselstine - tashelstine.com
greens sit atop the best avocado toast in the city. And, there are the here,” says Kyla. “Finding friends just wasn’t happening.” Building
smoothies. One taste of a Buddha-Full smoothie and it’s clear why community was the ultimate vision that brought Buddha-Full to
this establishment continually buzzes with a loyal following. life. Their roots of friendship now extend outward and shape how
“Love and care and effort go into each and every smoothie,” says they run their business, from customer service to free workshops.
Kyla. “You can taste the difference.” The Happy Face—my favou- They also participate in Mealshare to provide meals to youth in
rite—feels like an absolute indulgence, and yet is packed with only need, and source their produce directly from local farmers.
simple, healthful ingredients. Kale, almond butter, berries, banana, They both come from a bloodline of chefs and restaurateurs to
and dates create a distinct and delicious combination that always whom they have turned for guidance. In fact, it was Geremie’s
36 | EDIBLE VANCOUVER & WINE COUNTRY SUMMER 2017WWW.EDIBLEVANCOUVER.COM | 37
father, a Swiss chef, who introduced him to the joys of slow food. ebrate his way of life and invite others in. “I used to try to change
His father kept a flourishing vegetable garden and fruit trees, and people, and now people are coming to us,” says Geremie. “People
at the age of six, Geremie would pluck the ingredients to build are saying, ‘We want this.’”
his very own smoothies—or potions, as he called them back then. Kyla and Geremie have since opened a second shop, at North-
“Looking back, I think that was all training,” he says, then adds Woods Village toward Deep Cove. They’re also purchasing farm-
with a laugh, “I’m kind of a smoothie sommelier.” land to grow their own produce. “It’s been a seven-year hike,” he
At eight years old, Geremie became a vegetarian, and made the says, attributing their success to a strong vision and a lot of hard
leap to veganism after witnessing the mistreatment of factory work. “Our customers have appreciated watching us grow,” says
pigs. Kyla, too, made the switch, and the positive shift in her Kyla. “The store has a pulse.”
health was all the motivation she needed to maintain a vegan “The thing about health is that it speaks to everyone,” says Geremie.
diet. She also became quite vocal in her effort to support animal Indeed. I would add that good food is a universal language, and
rights. Today, they laugh about the many times Geremie had to happens to be Buddha-Full’s mother tongue. Buddha-Full patrons
“talk Kyla down” from whatever form of protest she had planned. don’t eat there just because it’s good for them. They eat there
“I needed to focus that energy elsewhere,” she says. It is clear that because it’s absolutely delicious.
Kyla and Geremie continue to channel and advocate for their
And that’s the best form of food advocacy there is.
values—just in a different way.
I can’t help but draw a parallel with Carlo Petrini’s Slow Food When Natasha Asselstine isn’t sipping on a Happy Face smoothie, she
movement. Petrini also attempted to preserve what he valued by can be found at Buddha-Full presenting complimentary nutrition talks
protesting—and he, too, recognized that a better way was to cel- to the community. Learn more at tashelstine.com
COSMIC WATERMELON SWIRL
Buddha-Full summer smoothie recipe:
Makes 2 smoothies
GREEN LAYER
1 cup watermelon rind
1 cup green grapes, frozen
1 kiwi, skinned
¼ cup almond milk
1 Tbsp sweetener of your choice
Add all ingredients to blender, liquid first. Blend on high
for 45 seconds.
Pour into 2 glasses.
PINK LAYER
1½ cups seedless watermelon
1 cup frozen strawberries
½ banana
¼ cup almond milk
juice of 1 lime
Image: Natasha Asselstine - tashelstine.com
Add all ingredients to blender, liquid first. Blend on high
for 45 seconds.
Pour into the top half of each glass.
Garnish with a lime wedge or strawberry, or rim with
Goji powder. Enjoy!
Note: You will need a Vitamix or other high-powered
blender to break down the watermelon rind. If you don’t
have one, substitute the rind with an additional cup of
frozen grapes instead.
38 | EDIBLE VANCOUVER & WINE COUNTRY SUMMER 2017Visit Vinca’s Kitchen... ...you’ll be
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• Add raw vegetables
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WWW.EDIBLEVANCOUVER.COM | 39Support Your Neighbourhood
Farmers Markets
Abbotsford Farm Real Farmers. Real Food. Real Fun. Lonsdale Saturdays, May 6 thru Oct 28, 10am-3pm
& Country Market Saturdays, Apr thru Dec. 9am-1pm Artisan Farmers on the East Plaza at Lonsdale Quay
afcm.ca Montrose Ave @ George Ferguson Way Market North Vancouver • artisanmarkets.ca
Ambleside Sundays, May 7 thru Oct 29, 10am-3pm Mission City Saturdays, May 6 - Oct 7, 9am-1pm
Artisan Farmers the bottom of 13th in Ambleside Park
At Farmers *NEW-Mission Leisure Centre-7650 Grand St.
Market West Vancouver • artisanmarkets.ca Market missioncityfarmersmarket.com
Burnaby Saturdays, May 6 thru Oct 28, 9am-2pm New West Thursday, May 25 - Oct 5, 3pm-7pm
Artisan Farmers North Parking Lot at Burnaby City Hall Farmers Tipperary Park, New Westminster
Market 4949 Canada Way • artisanmarkets.ca Market newwestfarmers.ca
Coquitlam Sundays, May 7 - Oct 26, 9am-1pm North Delta Sundays, May 14 - Oct 29, 10am-2pm
Farmers Market Parking lot of Dogwood Pavilion Farmers N. Delta Rec Centre, 11415-84th Ave.
makebakegrow.com Poirier St & Winslow St, Coquitlam Market northdeltafarmersmarket.com
Granville Island Thursdays, June 1 - Sept 28, 10am-3pm Port Coquitlam Thursdays, June 1 - Sept. 28, 3pm-7pm
Farmers 1680 Johnston St., Triangle Square, across Farmers 2253 Leigh Square, beside City Hall
Market from the Public Market • granvilleisland.com Market portcoquitlamfarmersmarket.org
Haney Saturdays, May 13 - Oct 7, 9am-2pm Steveston May 7 & 21, Jun 4 & 18, Jul 16 & 30, Aug 6 & 20
Farmers Memorial Peace Park, Maple Ridge Farmers & Artisans Sept 3 & 17 • Sunday 10:30am-3:30pm
Market haneyfarmersmarket.org Market 4111 Moncton St, Richmond • sfam.ca
Kwantlen St Tuesdays, May 9- Oct 31, 12pm-4pm UBC Tuesdays, June 13 - Oct 31, 4pm-6:30pm
Farmers Kwantlen St & Lansdowne Rd, Richmond Farm Saturdays, June 3 - Oct 28, 9am-1pm
Market kwantlenstmarket.ca Market 3461 Ross Drive • ubcfarm.ca/markets
Ladner Village Sundays, June 11 & 25, July 9 & 23, White Rock Sundays, May 7 - Oct 29, 10am-2pm
Market Aug 13 & 27, Sept 10, 10am-4pm Farmers’ 15154 Russell Ave, Beside Whaling Wall
Fresh & Vibrant 5028A - 48th Ave • ladnervillagemarket.com Market whiterockfarmersmarket.ca
Langley Wednesdays, May 10 - Oct 4, 12-4:30pm real food from the
Community Kwantlen Langley Campus courtyard
Farmers Market 20901 Langley Bypass • lcfm.ca people who grow it[ 4 ] Maple Ridge & Pitt Meadows Circle Farm Tour
1. $PVWHUGDP*DUGHQ&HQWUH 6. Hopcott Meats
An explosion of colour & beauty welcomes you as you Third-generation specialty meat shop. Hopcott Meats is
visit us. For 38 years we have grown top quality bedding the gold standard of quality, from the raising of cattle to
plants & hanging baskets for customers all over the Lower meticulous butcher cuts. Our beef is hormone-free, non-
Mainland. We proudly sell only locally grown perennials, gmo, and dry-aged on an average of 28 days. From our
shrubs, fruit & ornamental trees, as well as feature trusted newly expanded space and bistro, to our in-house smoked
and unique varieties. meats, deli items, gluten-free options, & local produce,
dairy, & more, at Hopcott you will #knowyourfarmer. Only 30
$SUWR$XJ 'HF_0RQ)UL DP SP6DW6XQ DPSP minutes from Vancouver on Highway 7.
)DOO :LQWHU_'DLO\ DP SP
19100 Old Dewdney Trunk Road, Pitt Meadows Daily: 9am-6pm
604.465.6614 | www.amsterdamgreenhouses.com 18385 Old Dewdney Trunk Road, Pitt Meadows
604.465.7799 | www.hopcottmeats.ca
2. %LJ)HDVW%LVWUR
Small town Bistro with trendy urban feel located in the heart
.LQJÀVKHUV:DWHUIURQW%DU *ULOO
of Maple Ridge. We strongly stand behind shopping local, Serving handcrafted restaurant food in a pub atmosphere
re-using and recycling. We created the menu with local by the Fraser River. We offer great locally sourced food, BC
merchants in mind, and select locally made ingredients wines, craft beer, live music and incredible views from the
whenever possible. Our menu changes regularly just like deck.
the seasons.
Mon–Thu: 11am-11pm, Fri: 11am-1am,
Mon-Thu: 8am-8pm, Fri-Sat: 8am-9pm Sat: 10am-1am, Sun: 10am-11pm
6XQ +ROLGD\V DPSP 23840 River Road, Maple Ridge
11920 227th Street, Maple Ridge _ZZZNLQJÀVKHUVSXEFRP
_ZZZELJIHDVWFD
8. Leghorn Ranch Horseback Trail Rides
%OXH+HURQ)UXLW:LQHU\
Our horseback trail riding tours are an outdoor adventure
The Blue Heron Winery is a family owned and operated experience that you will remember for a long time. We
ODQGEDVHGZLQHU\XVLQJWKHIDUP·VIUXLWWRSURGXFHDÀQH have horseback tours with a professional guide to suit
selection of table wines. The store offers complimentary every skill level from beginner to advanced. Children’s
tastings, accessories, gourmet foods, gift baskets and tours. parties are available with professional guides & safe pony
rides.
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Daily: 10am-6pm Trail rides by appointment. Open year round.
18539 Old Dewdney Trunk Road, Pitt Meadows 20254 Old Dewdney Trunk Road, Pitt Meadows
604.465.5563 | www.blueheronwinery.ca 778.886.1343 | www.vancouverhorsebackriding.com
4. *ROGHQ(DUV&KHHVHFUDIWHUV 9. Haney Farmers Market
A local food lover’s destination stop! Sample the artisan Haney Farmers Market is a lively Saturday morning farmers’
cheeses made on site with our fresh Jersey milk. Enjoy market held weekly in Memorial Peace Park on 224th in
our bistro lunch, shop for locally sourced BC products & downtown Maple Ridge.
kitchenware, or relax with a gelato on our covered patio.
We also offer High Tea, cooking classes & private events. Sat 9am-2pm (May 13 to Oct 7) 10am-3pm (Oct 14- Nov 4)
Private Group Tours are $7 per person. Memorial Peace Park, 224th St., Maple Ridge
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Daily: 9am-5pm
22270 128th Avenue, Maple Ridge 5HG%DUQ3ODQWV 3URGXFH
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As a small family farm we strive to grow good plants,
+RQH\ODQG&DQDGD good produce, a healthy community & environment. Our
two farm locations, Maple Ridge and Cawston, allow us
A hive of activity awaits you at this interactive & educational to grow a wonderful selection of plants, tasty fruits and
farm! Discover the marvelous world of bees, honey & amazing vegetables. Complimenting the fresh produce is
organic blueberries. Learn, have fun & take part in our our naturally fermented wine vinegars from The Vinegar
complimentary honey tasting when you drop by for a free Works and our dried Herb and Herb/Salt seasonings. Visit
self-guided tour & visit to our retail store. Bee sure to visit our our farm stand located in a relaxing country setting not far
Dr. Bee Stores in Aberdeen Centre, Richmond & Crystal Mall, from the city.
Burnaby.
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Daily: 9:30am-5:30pm 13139 - 224th St., Maple ridge
17617 Ford Road Detour, Pitt Meadows 604.467.4218 | www.thegarden.ca
604.460.8889 | www.honeylandcanada.com
Turn the page for the Maple Ridge & Pitt Meadows MapLangley Circle Farm Tour [ 5 ]
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5 estate wineries in the Campbell Valley? You bet! Vineyards, tours/tastings - it’s all here. Each winery Come meet Brie & all her bovine buddies. Eagle Acres Dairy provides an opportunity to get up close & very personal
showcases their own individual passion for winemaking and between them produce an impressive selection of with the large lactating ladies who make your milk! Got a bucket list? Our guided tours provide a chance to milk a cow
award winning 100% BC wines. Please call ahead to confirm hours and offerings at each of the wineries. by hand, make butter, feed the animals, & see how robotics are used in dairy farming today. We’d love to show you
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346 208 St. | 604.514.3539 | www.vistadoro.com Please call ahead to book! 8301 - 252 St. | 604.888.2403
www.eagleacres.ca | Find us on Facebook & Twitter
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1064 216 St. | 604.530.1736 | www.chabertonwinery.com 5RRWV :LQJV'LVWLOOHU\
7RZQVKLS9LQH\DUGV :LQHU\ Roots and Wings Distillery is a craft distillery proudly handcrafting small batch artisan farm-to-table spirits from
21152 16 Ave. | 604.532.1766 | www.township7.com quality ingredients that are homegrown on our country farm. We welcome visitors to sample our fine spirits in the
tasting room, tour the farm and distillery, and browse our vintage bar gift shop.
%DFN\DUG9LQH\DUGV Winter: Fri-Sun 11am-5pm, Summer: Thurs-Sun 11am-5pm
3033 232 St. | 604.539.9463 | www.backyardvineyards.ca
7897 240th St. | 778.246.5247 | www.rootsandwingsdistillery.ca
*ODVV+RXVH(VWDWH:LQHU\
23449 0 Ave. | 604.533.1212 | www.glasshouseestatewinery.com 0LOQHU9DOOH\&KHHVH
Welcome to our 5th generation heritage family farm & goat dairy nestled in the Milner Valley of Langley. We process
1. The Preservatory at Vista D’oro Farms handcrafted farmstead cheeses from pasteurized goat milk produced by our herd of Saanens & Nubians. Browse
Our farmgate shop and tasting room features our handcrafted wines and The Preservatory artisanal preserves. our Farm-gate Shop for an assortment of specialty cheeses, lamb, goat soaps, goat milk gelato & artisanal products.
Enjoy our creations alongside local artisanal cheeses, charcuterie and other local products with a picnic under Jan-March, Sat 10am–5:30 pm; April-Dec, Tues–Sat 10am-5:30pm.
the shade of the walnut trees and enjoy our ‘view of gold’. 21479 Smith Cres. | 604.880.8184 | www.milnervalleycheese.com
Thurs-Sun 11am-5pm. 346 208th St. | 604.514.3539 | www.vistadoro.com
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Experience a new interpretation of timeless Mead for sophisticated modern tastes. We are proudly farm made from
bee to bottle with three generations of winemaking experience in every glass. Our wines are easy on the environment,
fabulous with a gourmet meal & delightfully refreshing on their own. Come & see what the buzz is all about! $/DQJOH\&RPPXQLW\)DUPHUV0DUNHW
May-Oct 1 7 days a week 11am-6pm, Nov-April Fri-Sun & Holidays 11am-6pm The LCFMS is the heart of Langley’s local “make it, bake it, grow it” community. We contribute to the economic
21113 16th Ave. | 604.510.2336 | www.festinalente.ca viability of local farm, cottage industries and small businesses. We provide a direct sales platform, public
education and engagement with community partners that share our vision for a strong, locally based economy.
&HQWUDO3DUN)DUPV 12pm-4:30pm, Wednesdays May 10-Oct 4.
Our family run farm is devoted to helping our community make ethical & sustainable food choices. From non-GMO Winter Markets: Nov 4, Dec 9, Jan 13, Feb 10, Mar 10, Apr 14
fed chicken, non-medicated pork, farm fresh eggs, & grass fed beef, we believe in natural small-scale farming. Kwantlen University Courtyard - 20901 Langley Bypass. 604.445.2364 | www.lcfm.ca
By Appointment or Check Website for Farm Hours
527 224th St. | 604.728.2374 | www.centralparkfarms.com %&HGDU5LP1XUVHU\
Visit us at Cedar Rim Nursery – the largest garden center in the lower mainland. We are a family owned &
8. Kensington Prairie Farm operated business with over 125,000 sq ft of covered area & 10 acres of outdoor space. Cedar Rim is your
We invite you to visit and tour Kensington Prairie Farm! Home to 50 alpacas, the farm retails a broad array one-stop garden shop with thousands of trees, shrubs, perennials, grasses, annuals & tropical houseplants, as
of specialized alpaca products including roving, yarn, socks, hats, gloves, shawls, apparel and housewares. The well as a huge array of pots & products to grow your garden. Open rain or shine.
farm also features home grown beef and alpaca meat products, artisanal honey, and eggs. We welcome any Feb-Nov, 7 days a week. Call or check website for current hours.
group tours of 6 or more (charitable donation requested). 7024 Glover Rd. | 604.888.4491 | www.cedarrim.com
Fri noon-5pm, Sat 10am-4pm, Sun noon-4pm or by appointment
1736 248 St | 604.626.4395 | www.kpfarm.com &'ULHGLJHU)DUPV0DUNHW
Your Daily Farm store! Artisan foods, sauces, spreads, bakery items, honey, eggs, cheese, meats, jam, produce and
9. Milsean Shoppe much more! Enjoy farm fresh strawberries, raspberries, blackberries and blueberries straight from our fields! Take
Creators of award-winning, made on site, world famous Demerara Butter Crunch since 1992. Serving decadent home a treat from our NEW signature “Berry Queen” line, a fresh baked pie, or some Dutchman Dairy ice cream.
fresh made cakes & desserts, homemade soups & salads, grilled sannies, and many gluten friendly & vegan #YourDailyMarket
options. Enjoy the old world general store atmosphere, cozy fireplaces, glass conservatory seating, summertime May-Sept 8am-6pm. Like us on Facebook for full opening details.
grassy seating and homemade signature gelato. 23823 - 72nd Ave. 604.888.1665 | www.driedigerfarms.com
Call or check website for current hours
2900 272nd St | 604.856.3024 | www.milsean.com D. Thunderbird Show Park
Thunderbird Show Park is one of the premier show facilities in North America. Our featured events are the FEI Nations
-')DUPV6SHFLDOW\7XUNH\6WRUH %LVWUR Cup and Logines World Cup in May and August, respectively. Bring the family to enjoy a day of world-class show
JD Farms Specialty Turkeys are certified free of antibiotics & are fed no animal by-products. Our Farmgate store jumping, a petting zoo, pony rides as well as live entertainment.
offers fresh & smoked sausages & ready to eat meals. Check out our Bistro for tasty sandwiches & soups. Ask May-August. 24550 - 72nd Ave. 604.888.4585 | www.tbird.ca
about breakfast! Don’t forget your fresh certified JD Specialty Turkey for the holidays. We have frozen turkeys
year round, & also carry Premium Raw Dog Food too! Find us on Facebook/Twitter/Pinterest. (*R-R\%HUULHV
Open year round Mon – Sat 9am -6pm. Sun 10am -5 pm Gojoy’s vision is to #boostyourpower with the ‘happy berry’. Our locally grown antioxidant-packed goji berries are
24726 - 52 Ave. | 604.856.2431 | www.jdfarms.ca available in May once U-Pick starts. Frozen gojis, a six-fruit puree smoothie booster, and goji plants are also available.
See our website for fun recipes and more information Get social with us @gojoyberries!
.UDXVH%HUU\)DUPV (VWDWH:LQHU\ May 1 to Sept 10: Tues-Fri 9:00 to 5:00 pm & Sat 10:00-3:00 pm.
Serving you since 1974. Enjoy our u-pick fields, Restaurants, Waffle Bar, farm fresh Bakery, home & garden Sept 10 to April 30: Tuess-Fri 10:00 to 4:00 pm
Market & Estate Winery. During the summer you’ll find beautiful fresh berries, daily baking from our Harvest 1110 264th St. | 604.857.3759 | www.gojoy.ca
Kitchen, our own farm made ice creams, fudge, milkshakes, donuts, smoothies & more. Families can learn & play
together in our Fresh Family Fun Field. In the fall we offer all things apple & pumpkin along with a barley maze, ))UDVHU9DOOH\&LGHU&RPSDQ\
pumpkin patch & tractor rides. Shop Online all year round for your farm favourites! Welcome to the valley’s first and only Cidery! Come and visit our family owned farm and taste our range of hand
Check our website for hours & special events. crafted, small batch ciders. Take a stroll through the orchard, see how our cider is made and enjoy a cold glass of cider
6179 248th St | 604.856.5757 | www.krauseberryfarms.com in the picnic area with friends, while taking in the mountain views.
May-Oct Fri & Sat 11am-9pm, Sun 11am-6pm.
7KH)RUW:LQH&RPSDQ\ Please check website for current hours.
Cranberries are more than just a healthful & refreshing fruit, come to the fort wine company & see how we turn fruit 22128 16th Ave. | 604.308.4805 | www.fraservalleycider.ca
into fun. We are the demonstration farm for the Cranberry Festival, visit us daily for farm & winery tours & see how we
use cranberries and other B.C. grown fruit to create wine, balsamic vinegars as well as cheerful fruit based delights.
May-Dec, 11am-6pm, closed Tues & Wed. Jan-April, 11am-4pm, closed Tues, Wed, Thurs.
26151 - 84th Ave, | 604.857.1101 | www.thefortwineco.com
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