The OSFM will be running two Holiday Artisan Markets at the Unitarian Church of Vancouver on:
Sunday December 7th from 10 am – 2 pm
Sunday December 14th from 10 am – 2 pm & 6:30 pm – 9:30 pm
Both days will feature unique, locally hand-crafted gifts like pottery, jewellery, photos and cards, organic skin and baby-care products, hand-painted silk scarves and stained glass window decor.
There will also be delicious baking from Sweet Thea, preserves, honey, gluten & sugar-free desserts and chocolate, Mexican sweets and Archimallows’ Gourmet Marshmallows – all perfect gifts or treats to make your holidays sweeter!
Finally look for Mr. Sharp and his knife-sharpening services in order to ensure that all of your knives are in tip-top shape for this holiday’s feasts!
Come and support local businesses this holiday season and also the OSFM as 10% of all proceeds will go towards our 2015 season! We hope to see you there!
Join the Cooking Coach – in the Kitchen!
Saturday, Oct 11th 2-4pm at Kits Community Centre at 12th & Larch
Free admission, samples, advice, and recipes
Cooking demo of:
- Thin Pear Tart or Raspberry Buttermilk Cake
- Wild Mushrooms with Pears and Green Peppercorns
- Sweet Corn Relish
Sign up here to reserve a seat; space is limited
Check out What’s at the Market for a full list of vendors and to sign up for our weekly newsletter.
- Write a note of thanks to our local growers Forstbauer Family Farms, Anderson Organic Farm & Langley Organic Growers.
- Stay for fun activities & customer raffles every 15 minutes, including a Grand Prize Basket draw at 6:45pm. (Must be present to win)
- Bring your worn out reusable shopping bags for Caede of Sewlutions to mend, and your dull knives and tools for Mr. Sharp.
-We will have liquor sampling from Steamworks Brewing, Bench 1775 Winery & Campbell’s Gold Mead.
Did you know we have Organic Richmond Specialty Mushrooms for sale at our market every week?
Here’s a little easy dinner inspiration.
• 4 tablespoons olive oil
• 1 garlic clove, minced
• 1⁄4 onion, cut into chunks
• 2 portobello mushroom caps, sliced
• Salt and pepper to taste
• Freshy grated Parmesan and Asiago cheese
1. Remove stems from mushrooms; slice caps.
2. Warm 3 tablespoons olive oil in a skillet over medium heat.
Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges.
3. Turn off the heat, drizzle with 1 tablespoon olive oil and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.
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