MARKET FRESH: Opening day for Coquitlam Farmers Market is on Mother's Day

Happy New Year — New Market Year, that is.

Opening day for the Coquitlam Farmers Market is coming up on May 11 and, as always, those who make, bake, grow and sell for the market will celebrate moms.

Our mothers and Mother Earth both deserve to be honoured on the market's opening day on Mother's Day. You can gather all the ingredients for a spectacular, seasonal meal for mom and the rest of the family.

This early in the season, you can expect to find hothouse produce, delicate new greens, bedding plants, meat, seafood and plenty of fresh baking and prepared foods. Look for new vendors this year.

The Salt Dispensary will be joining us, bringing its amazing selection of finishing salts and salted caramels — my new favourite is the maple bacon salt. Other new vendors include Spiceworks, Giopye Baking, Firebelly Hot Sauce, the list goes on. In fact, Coquitlam Farmers Market has 13 new vendors lined up and new food trucks, too.

The recipes on this page will give you an opportunity to sample many of the market vendors. I’ve put an asterisk beside each ingredient you can source at market. I can also tell you that I have personally enjoyed each of them.

Karen Curtis is the Lemonade Lady ( and at the Coquitlam Farmers Market and director of the Small Scale Food Processors Association. Her column runs once a month during market season.



*1 pound Redl’s lean ground beef

1/4-1/2 cup brown sugar

1/4 cup soy sauce

1 tbsp sesame oil

*3 cloves garlic, minced

1/2 tsp fresh ginger, minced

1/2 - 1 tsp crushed red peppers

salt and pepper

*1 bunch green onions, diced (don't skip these)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavours. Serve over steamed rice and top with green onions.

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(makes 1 dozen)

2 cups all-purpose flour

1 tbsp baking powder

*1 tsp salt

1 tsp dried oregano, crushed

2 large eggs

1/2 cup extra virgin olive oil

1 1/2 cups (approx. 2 medium) shredded zucchini

*1 cup crumbled feta cheese

Zest of one small lemon

Preheat oven to 350 F. Line a baking sheet with a silicone mat or parchment paper.

In a medium bowl, sift together flour, baking powder and salt. Stir in oregano. Set aside.

In the bowl of an electric mixer, beat eggs and oil until smooth and lightened in colour. Stir in the zucchini, feta and lemon zest. Stir in the dry ingredients and mix to combine.

Using a 1/4 cup kitchen scoop, portion dough on to prepared baking sheet.

Bake for 35-40 minutes, until tops of scones are lightly browned and spring back to the touch. Cool on a wire rack for 10 minutes before serving. Best when served warm.

Scones can be refrigerated in an airtight container for 3 days or frozen for up to 3 months.

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Serves 6-8

*1 French bread baguette, crusts removed, cut into 1” slices

2 cups whole milk, cold (see note below)

*4 eggs, cold*

*1/3 c KICS Lemonade Syrup (or 1/3 c lemon juice and ½ c sugar)

zest of 2 lemons

*pinch of salt

*1 C KICS Lemon Curd (or other good quality lemon curd)

To assemble and bake the pudding:

Place the French bread slices cut sides down in a lightly buttered 10 x 8 inch oval ovenproof baking dish. Fit the bread slices together in a single layer to completely cover the bottom of the pan. Spread the top of the bread slices with a layer of the lemon curd (about 1/2 cup total).

Whisk together the milk, eggs, lemon juice, lemon zest and pinch of salt, mixing well and pour over the bread. Cover and refrigerate for at least 3 hours, to allow the bread to absorb the milk mixture. Remove from the refrigerator at least 30 minutes prior to baking.

Preheat the oven to 325 F. Cover the bread pudding with foil and bake on top of a sheet pan for 30 minutes. Remove cover and bake for an additional 30 minutes until puffy and golden brown.

Dust with confectioner’s sugar and serve warm with whipped cream or vanilla ice cream if desired.

(Note: Be sure to use both the milk and eggs cold, straight from the refrigerator, as warmer milk may cause the custard mixture to curdle.)

– source: adapted from


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