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Tuesday, December 1, 2015
Make It At the Vancouver PNE This weekend !
Saturday, November 21, 2015
Circle Craft is already over
This was our 14 year at Circle Craft
Thank you for all the support true the years I really appreciated it .
Foods Artisans are not in the same category as Circle Craft members and every year since One of a kind closed down in Vancouver Circle craft have draw a different set of rules for us
we have a higher rent and every year all the name of the foods Artisans are put in a hat and 10 name are draw the one's pick are not welcome back and have to take a year off
This year I was draw so I will not be at Circle Craft next year except if their a cancelations or a extra boot available
I just want to say Thank you for your support and we will let you know where we are
Faux Fish so easy so tasty
I cut one zucchini and one sweet potato, toast it in a bowl with Maison Cote basil olive oil and some of my roasting seasoning blend, lay them on a cookie with silicon sheet had 3 faux fish from Gardein
at 350 for 15 min
Just delicious and so easy
Enjoy
Tuesday, November 3, 2015
Mary Forstbauer (Dec 9, 1948 - October 30, 2015)
Mary Forstbauer (Dec 9, 1948 - October 30, 2015)
On October 30, Mary Forstbauer, matriach of the Forstbauer Family Natural Food Farm, passed away from complications arising from a blood infection. She leaves behind her husband, Hans, 12 children and over 30 grandchildren. Her passing is a great loss to the farmers market community.
If you didn’t have the chance to meet Mary Forstbauer in person, you surely have benefited from her perseverance and vision because farmers markets in BC have been changed for the better by her work.
Mary was an amazing woman and has left an amazing legacy. Not only did she raise 12 children – an accomplishment that is hard for most of us to even imagine. She was also an accomplished farmer and businessperson. For over 30 years, her family has farmed in Matsqui and Chilliwack, bringing wholesome food to farmers markets since we opened our first location at Trout Lake. She was a pioneer in the sector, a role model for many market farmers.
She was an advocate and fighter; passionate about organic agriculture, farmland stewardship and farmers markets. Her work at the BC Association of Farmers Markets cannot be understated – she WAS the organization at different times in its development and gave countless hours of her time keeping it together and helping it grow.
Even though she was obviously a busy person, Mary made time to serve on volunteer boards of directors, attend new and small markets to help get them on the right path and was always available to give advice to the new farmer or market manager. Her generosity with her time and attention has benefited many of us and most definitely the agriculture and market communities of this province.
Mary sat alongside VFM staff at many meetings between local health authorities and market organizers, bringing real, honest experience and common sense to the table. People listened to Mary and she got things done. She cared about her community – organic farmers, all farmers, shoppers, eaters, her family, all families.
Please join her family and friends to celebrate her life next Monday.
Mary Forstbauer's Celebration of Life
8700 Yong Road, Chilliwack, BC
Monday, November 9 at 3pm
Thursday, October 29, 2015
Quick lunch
Squash, cabbage, roots vegetable, du puy lentils & some real parmesan
desert fresh fig just pick up from my tree with chocolate and cherry bread
from Pure Bread and a smoked tea
Monday, October 26, 2015
Fall Curry Squash or Pumpkin Cream Soup
6 - 8 portion
20min prep
35min cooking
Ing:
1 dice onion
30 ml (2 TS) canola or olive oil
2 mince garlic clove
15 ml (1 TS) Maison Cote Curry Mango or Madras Curry
1.5 L (6 Cup) cube pumpkin or any squash
1.5 L (6 cup) stock (Vegetarian, Chicken or Turkey your choice)
30 ml (2TS) Heavy cream or Coconut milk
½ lemon juice
1 pinch of Maison Cote Fire Dust or Cayenne
Salt and pepper to taste
Perfect for dutch Oven or slow cooker
Throw the dice onion in the hot oil let them get soft couple minutes then add garlic, curry, salt & pepper, the squash cube mix and then add the hot stock of your choice.
Bring to a soft boil reduce to medium heat for 20 min, with a hand mixer make a puree add cream or coconut milk , lemon juice and hot spices to taste
if to thick add mrs stock if to liquid let simmer longer
Sunday, October 25, 2015
I found wonderful Veggies at the Vancouver West End Farmer Market (Little veggies Roast)
Lots of roots veggies, Tomatoes, squashes …
Maison Cote Basil olive oil, salt and pepper, turmeric, herbes de Provence
roast on a silicon sheet in a cooky tray 20 to 30 min at 350
you could served it as a side dish add some smoked bacon or some pancetta
for vegetarian or vegan served on black lentil top with some cachou and toasted sesame
Make it yours so easy and better the next day
With meat or not enjoy more fresh Veggies
Bon appétit
Travelling with less stress
I do not know about you but traveling is a big part of my work life, true the years it become more stressful due to the long wait to get to your flight. I realized how relaxing it is to take a bit of time before a flight, often at 6 AM. I stay at t he YVR Fairmont Hotel, inside the airports easy to access and very quiet, the time I save and how efficient I get for my work make all the difference in my world.
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