BLEN: Cat, can you tell us a bit about how the Armstrong Market first began?

CM: The Armstrong Farmers’ Market began in 1973. It started thanks to a handful of concerned
farmers who wanted to sell their produce to the local citizens while at the same time provide
a livelihood for themselves from the fruits of their labours. Among the pioneers were the
Jong family, Raymond Hitt of Valley Vista Farm, as well as Mildred Inglis and Margaret
Andres. Amazingly, the Jong family and Raymond Hitt continue to provide their healthy local
vegetables to the Armstrong Farmers’ Market to this day, carrying on the tradition of the small
family farm as sustainable agriculture. Soon, more local crafters added to the mix, making the
Armstrong Farmers’ Market the oldest continuously running market in BC!

BLEN: Do you think Armstrong has a culture that is especially supportive of eating local?

CM: I would say the secret of our success is that our customers are our neighbours, and they
really do care about the freshness and the taste of our local produce, as well as the importance
of being environmentally responsible. One can’t put a price on trust- or the exquisite flavour
and variety of heirloom fruits and vegetables that are grown in our area. The City of Armstrong
is situated in the “Heart of Country” by its geographical location in the middle of the beautiful
Township of Spallumcheen, the largest agricultural municipality in BC. Rolling farmland
interwoven with country roads make the ambience spectacular in a magical storybook kind of a
way. The air is filled with enchantment and the bluebirds of happiness actually do thrive here!

BLEN: Patriotism, we love it! And we do agree that Armstrong is a beautiful town. Can you tell us
about a couple of your favourite local foods?

CM: The Armstrong Farmers’ Market is known for its fresh asparagus, which heralds the first
taste of springtime in late April. This is followed by a cornucopia of natures’ bounty including all
of the lovely luscious greens, lettuces and baby carrots. Tomatoes and cherries and berries are
celebrated in the third week of July with The Very Berry Cherry Fiesta, a colourful gala occasion
which includes festive local musical entertainment.

Thanks Cat! And now we want to visit the Armstrong Farmers’ Market!

BLEN: It seems pretty unconventional for such a big chain hotel to adopt a Farm-to-Table approach. Logistically, how do you find your local suppliers and how do you decide what to feature on your seasonal menus?

NB: It’s been rare in the past 20 years for hotels to focus on local community, mainly because we see travelers from all over the world, many of whom want to sample foods from BC but many who simply want a taste of the classics they are used to- things like Mac and Cheese and Caesar Salad.

We treat Yew as an independent restaurant. I source ingredients at the Farmers Markets every week- at Trout Lake, Nat Bailey, Kits. To be able to supply Yew with what we need, it’s essential to have strong relationship with the farmers so they know how much we will need and I know if they’re able to grow what I’m planning for my menu. I’ve been the in this business for a long time so I do know what’s in season but I need to meet and connect with the people growing the products in order to make it work.

BLEN: Tell us what inspired you to pursue a career in food and cooking.

NB: My inspiration comes from the fact that I love food and I love people. I always have. And I’ve always been around food. I started washing dishes at the age of 14 and from that young age, I knew what I wanted to do. I went to Culinary School and then started an apprenticeship at Le Crocodile. There, I cooked with Michel Jacob and Rob Feenie, both of whom have been hugely influential on my career. Working with these guys was like getting a scholarship at Harvard.

BLEN: Can you share a chef’s tip or two on sourcing local products, for the average individual?

NB: My advice is to build relationships with your local suppliers like your Fish Monger, local Butcher and Baker. This is the best way to get acquainted with the awesome local products out there. I pretty much go to the Farmers Markets every week all year long. I take my three year old and make a day of it. In my mind, a happy healthy family not only eats together but also shops together. I want my son to know that food doesn’t just come from Safeway, it comes from the ground.

BLEN: Any favorite local products to tell us about?

NB: I love many local cheeses like Farm House, Moostruck and Salt Spring Island. Also, I’m really big on Ocean Wise. My favourite BC seafood is Spot Prawns. They have a heroic story, having made a strong comeback from the brinks of extinction. Another favourite is Organic Ocean, a farmer who sells fresh daily fish from the docks on Granville Island.

BLEN: And finally, would you share one of your personal at-home recipes with us?

RB: Sure, here is my family’s recipe for Fish ‘n’ Chips.

‘Cloud 9’ Gluten Free Fish ‘n’ Chips with Oikos Spicy Soy & Lemon Dip

This is a very simple recipe to create:

You can either make the fries yourself or buy pre made chips, but definitely try to make the Fish n Chips! You won’t be disappointed….

First off, we are deep fat frying, so you have to act carefully and safely.

If you have a deep fryer at home great, they are worth the small investment, otherwise a pot with canola oil and a thermometer will work just fine.

To make the Chips:

- Cut the chips from Kennebec potatoes, approx. 1/8 of an inch by an 1/8 of an inch. Soak in cold water.

- This is a 2 step process; first you need to heat up your oil to a low temp (300 degrees) and then carefully blanch/cook the Chips for 3-5 minutes. Then you raise the temperature of the oil up to 350 degrees to cook the Fish and crisp up the Chips;

For the Fish:

- Get your local fish monger to cut you 3-4 oz pieces of fish (halibut & ling cod are the best)

- Season with sea salt and cracked black pepper; dredge the fish in plain ‘Cloud 9’ flour to coat all around

For the Batter:

- Whisk 2-3 cups ‘Cloud 9’ gluten free flour (or substitute flour of your choice) with 1 can of soda water & 1 tbsp baking powder.

- You want the batter thick enough to coat but thin enough to be delicate. This ratio should be perfect.

- Carefully drop the fish in the oil and cook for 3-4 minutes until golden brown

- The flour has a light speckled brown color to it so the fish with look that way too…it looks awesome and very appetizing!

- Bring the fish out of the oil, let rest on some paper towel and drop the Chips to get crispy!

Approx. 1 minute

For the Dip:

- 1 tub Plain Oikos Greek Yogurt

- 1-2 tbsp soy sauce (gluten free)

- 1 tbsp Tabasco

- 1 lemon, juiced

Mix all the ingredients in with the Oikos and enjoy!

To Serve:

Toss the chips immediately when they come out of the oil with sea salt and serve crispy and hot with the Oikos Dip and the ‘Cloud 9’ Gluten Free Fish n Chips.

Thanks Ned – sounds delicious!

One of the reasons we love to cook with cream? It’s always in season in BC!

Interested in learning more about our local dairy industry? Here’s the lowdown on why it’s one of the best in the world.

How did Buy Local. Eat Natural. come about?

JW: Buy Local. Eat Natural. started four years ago with the goal to educate people in BC about where their food comes from and the positive benefits of choosing locally produced products. The idea is that by choosing to purchase local food, you will not only be getting a natural and delicious product, but you will also be supporting the local economy and cutting carbon footprints. It started off as a way to create a connection with consumers to their local BC dairy farmers and has evolved to promote other food producers. Essentially, we have a website, Twitter and FB page and this is our online community forum. From these platforms, we provide recipes and information for people to purchase and prepare delicious meals with local ingredients.

What are some of the most telling areas of interest you’ve seen come from the community participation?

JW: The popularity of farmers markets, interest in circle farm tours and the opening of restaurants focused on local food shows me that the local food movement is growing. People feel good when they support their local farmer and notice a better quality and taste when they cook with fresh, local ingredients.

What are you hoping to accomplish with Buy Local and do you see these accomplishments taking shape?

JW: The goal of Buy Local. Eat Natural. is to create a connection with consumers to local products, growers and producers and yes, we do see that happening. I have been amazed at how much this community has grown online through social media. What we’ve found is that people are passionate about eating and buying local food and they love talking about it! Down the road, we would like to work with other agriculture groups to become a central hub for consumers about where to buy local ingredients, local growers and eating locally. We would like to add more farmer profiles, and recipes to the website. We are also hoping to form partnerships with other organizations who are big supporters of cooking and eating local.

Do you think the average person is surprised to learn what actually grows locally in BC?

JW: I was surprised to learn that you can get local watermelons from the Okanagan in September. I also learned recently that you can get BC maple syrup.  I’ve found that talking to local producers, you will be amazed by the variety available locally. Our In-Season Guide is a great resource to learn what is available during the year in each region of the province.

This Creamy Sweet Potato and Turnip Soup is a delicious way to get your turnip fix.

Duncan Farmers Market
Saturdays, 10am-2pm

Kelowna Farmers and Crafters Market
Most Saturdays, 9am-1pm

Port Moody Winter Market
Alternating Sundays, 10am-2pm

Prince George Farmers Market
Saturdays, 8:30am-2pm

Royal City Farmers Market
Alternating Saturdays, 11am-3pm

Steveston Farmers Market
Alternating Sundays, 11am-4pm

Vancouver Farmers Markets Winter Market
Saturdays, 10am-2pm

Victoria Downtown Farmers Market
Alternating Saturdays, 11am-3pm

We recently picked up some beautiful carrots at the Vancouver Farmers Market Winter Market (pictured below). What has been one of your favourite finds at your local winter market?

To enter, simply share one of your New Year resolutions in the theme of buying locally or eating naturally in the comments section below. Winners will be selected weekly by random draw. Just be sure to share your contact info so we can follow up! And check back on Mondays to see who’s won (we will respond to winning comments).

The menu included:

Roasted Apple and Squash Soup
Pear and Apricot Stuffed Pork Loin with Herb Spaetzle
Baked Apple and Almond Tart with Rum Ice Cream

…and it was all so delicious!

Some of the winning “cook local” tips that we received included:

Visit the Winter Farmers Market at Nat Bailey to get produce in season & recipe ideas from vendors and growers!
Instead of mincing garlic, I like to slice my garlic thinly. This results in less burning when sautéing; definitely a taste you don’t want in your dishes.
Store your potatoes near your apples. They will last longer. Organic alcohols emitted from the apple suppress tater sprouting.
Buying one unusual or new to me BC vegetable each week at the farmer’s market. Latest success – kohlrabi.
I got some beets from Trout Lake Farmers Market. I pickled them so I can enjoy them this winter. Yum!
Buy in bulk from your local farmer’s market and freeze, can or dry to enjoy your local deliciousness all year.

Thanks so much to Chef David, The Dirty Apron and all of the participants for such a fun evening!

Team BC prepared a full display table of cold foods including canapés, appetizers, buffet platters, vegetarian items, main courses, pastries and showpiece. The theme of their table display was “Food as Jewelry”, which drew accolades from the viewing public.

Working under Manager, Jane Ruddick of J.R. Food Consultants, Vancouver, and Coach, Chef Hamid Salimian, the Team is made up of Brandon Pirie (Diva at the Met. Restaurant, Vancouver), Rolando Sanares (Vancouver Airport Marriott Hotel), Amir Bahmani (Fraiche Restaurant, West Vancouver) and Sharlyn So (Diva at the Met.Restaurant, Vancouver). Fumiko Moreton (Terminal City Club, Vancouver) is the Team’s pastry chef.

Congratulations to everyone involved!

Photo credits: (top) K. Louie, BC Dairy Association and (bottom) Team Culinary BC