On the second market of each month the Surrey Urban Farmers Market Association will be hosting recipe demonstrations using ingredients that can be found at our market. Visit us from 2:00 – 3:00 PM on Wednesday afternoons for some free samples! If you have missed the last recipe demonstrations, the recipes are below.
June 17, 2015
We used local raspberries from Kissan Fruits by G&D Growers, and blueberries from VK Fruit Farms to make seasonal fruit smoothies. We used Vanilla Almond Milk instead of yoghurt for a dairy free alternative.
- 2 cartons of your favorite fruits and vegetables
- 1/2 cup of ice
- 1 tbs honey (or to taste)
- Vanilla Almond Milk
1 Add all (washed) ingredients to blender
2 Add enough almond milk to cover all of the ingredients plus 2 inches above
3 Blend and enjoy!
Tomatoes are in season from July to October. For the recipe we used Roma Tomatoes, and mini medley tomatoes to add some colour.
- Prep time:15 minutes
- Cook time:5 minutes
- Yield:Makes 24 small slices. Serves 6-10 as an appetizer.
- 6 or 7 ripe plum tomatoes,
or two packages of cherry tomatoes
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 Tbsp extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 6-8 fresh basil leaves, thinly sliced* or chopped
- 1 teaspoon kosher salt, more or less to taste
- 1/2 teaspoon freshly ground black pepper
- 1 baguette French bread or similar Italian bread
- 1/4 cup (60 ml) olive oil
*To thinly slice basil leaves, stack the leaves on top of each other and roll them up. Then make thin slices from one end of the basil roll to the other.
1 Cut cherry tomatoes in quarters, and place in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste.
2 Use a bread knife to slice the baguette on the diagonal. Toast the bread in a toaster or an oven, and brush one side of each slice with olive oil.
3 Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting
soggy from the chopped tomatoes. Use a spoon to gently top each toasted bread slice with some of the tomato mixture.
August 12, 2015
Blueberry Refrigerator Jam
This simple jam can be spread on anything from toast to cakes. For our demo we will use locally grown blueberries and mint. We also used margarine instead of butter for a dairy-free alternative.
5 cups of blueberries
½ cup of sugar
¼ teaspoon of sea salt
1 tablespoon of freshly squeezed lemon juice
5 mint leaves, thinly sliced or chopped (garnish)
1 Combine the blueberries, sugar, lemon juice and salt in a medium saucepan. With a potato masher or wooden spoon, mash the berries so that they release their juices.
2 Cook over medium-high heat, stirring occasionally, for 18-25 minutes or until the mixture has thickened.
3 Once thickened, transfer to containers. (You can refrigerate the jam for up to 1 month or freeze for up to 1 year.)
September 16, 2015
This simple salsa recipe is great for preserving fresh summer ingredients to enjoy throughout the year. You can include ingredients like corn for a mild tomato salsa, or kick it up with some spicy jalapeno peppers. (Yield: 6 pints)
24 Tomatoes (chopped)
1 cup chopped peppers (mixed green, red and jalapeno)
*When using Jalapeno peppers be sure to remove the inside of the pepper including the seeds before chopping for the salsa.
2 cups Onions (chopped)
3 cloves Garlic (minced)
2 tsp paprika
½ cup brown sugar
¾ cup vinegar
½ tsp cumin
¼ cup parsley
¼ cup cilantro
1 tbsp coarse salt
1 can tomato paste (156 ml)
pepper (fresh ground black)
lime and lemon juice
1 Blanch tomatoes (boil for 5 minutes and then put in ice water for 5 minutes)
2 Chop vegetables, mix together
3 Add spices, seasonings and tomato paste
4 Cook over medium heat approx. 20 minutes
5 Cool down and put in jars for canning. Enjoy!