Tuesday, October 20, 2015

Registration is Now Opened for 2016 CSA!

We've had an amazing season this year, and next year will only be even better. In 2016 we are offering 3 TYPES of CSA baskets for you to choose from. Click on the registration page to find out more about the farms, and the dates and prices for each basket. Register NOW for amazing, local, fresh, organic produce for next summer and fall!

Welcome, Kristen!

Help us give a warm welcome to Kristen Perry, who is joining us as a market co-coordinator. Catch her smile at the market on Thursdays!

Monday, October 12, 2015

Kale Seasonal Smoothie

Prep Time: 5 minutes  2 servings

  1 cup kale, chopped into small pieces , steamed 
  1/2 cup blueberries, fresh or frozen 
  3 large strawberries , fresh or frozen 
  1 cup fruit juice (ex. Apple) 
  Handful of ice cubes
  1. Blend all ingredients until smoothie
  2. Add 1-2 Tbsp of juice if needed
  3. Serve chilled
The smoothie will keep for 2 days sealed in the refrigerator.
For every cup of smoothie there are 2 servings of vegetables and fruit.

Recipe adapted from: http://hotdogfoodblog.blogspot.ca/ 

Ideas for changing up the flavour
 Add 1⁄2 cup of yogurt or a banana to make your smoothie more creamy
 You can replace juice with milk or any other milk alternative
 You can also substitute kale with fresh spinach leaves, or for a sweeter version, your favorite fruit!
  Add chia seeds or nut butter for some protein 

Wednesday, September 16, 2015

Corn off the Cob Bruschetta

Here is this week's recipe, brought to you by Healthy McGill and the McGill University Dietetics and Nutrition Department

Prep time: 15 mins

  • 6 roma tomatoes
  • 2 ears of roasted corn
  • 2 cloves garlic
  • 2 tsp balsamic vinegar
  • 1 tbsp olive oil
  • 6 fresh basil leaves
  • Salt and pepper to taste
  • 1 baguette
  • Olive oil

1. Slice bread into 3/8” thick slices and toast at 450F for 5-6 min with olive oil lightly brushed on top
2. Cut the kernels of corn off the cob
3. Chop tomatoes until fine
4. Add garlic, olive oil, and balsamic vinegar in a bowl and mix
5. Chop basil and add to mixture
6. Spoon the mixture onto the toasted baguette
The bruschetta mixture will keep for 2-3 days refrigerated.
For every half cup of bruschetta, there is one serving from the fruits and vegetables food group!
Recipe adapted from: iheartnaptime.net/roasted-corn-and-tomato-bruschetta/

Get creative:

  •  Switch out the baguette for a chicken breast then top with Parmesan cheese and add a side of pasta for a fresh take on Chicken Parmesan. Delizioso!
  •  Add sliced Bocconcini (round mozzarella cheese) on the baguette for some protein and extra flavor!
  • Try using pita bread instead of baguette to give the recipe a lighter, thinner crunch!
  • Enjoy as a dip or topping for veggies or your favorite munchies!

If you’re in a hurry …

  •  Did you know you can make corn in the microwave? Place the ear of corn directly in the microwave without removing the husk. Microwave on HIGH for 3-4 minutes. You will want to use oven mitts to take the corn out of the microwave because it will be HOT. Then simply chop off the stem end, slip the corn out of the husk, and presto!

Friday, May 29, 2015

Meet the Team!

Hey MFM Community!

There's a new market season AND a new team. Get to know the new MFM coordinators!

Co-coordinator: Matt McCormick
Matt is a U3 student from Winnipeg, Manitoba. He studies Economics and International Development with a focus on sustainable development and agriculture. He loves that the market connects the McGill community with local farmers and creates a community around sustainable food systems. His favourite part about being involved is seeing friends and familiar faces!

Co-coordinator: Shaina Agbayani
Shaina is McGill student in her last year in Equity Studies (ad-hoc program) and Political Science. She is a pinay born on unceded Mississauga of New Credit territory (also known as Toronto!). As a queer woman of colour, she is deeply interested / invested in how food justice is inextricably linked to anti-racist, feminist, anti-colonial, and anti-oppressive practice more broadly, and indigenous sovereignty. Get in touch with her if you wanna learn about making these links together! xo

Financial Coordinator: Renuka Giles
This year Renuka is the market's financial coordinator. Originally from Toronto she now studies Cognitive Science and Anthropology at McGill and loves food, dancing, and cooking. She's always around to answer any questions and would love to share ideas, recipes and other good stuff. 

Promotions & Outreach Coordinator: Olivia Wyllie
Olivia is a McGill Management Grad with a background in non-profit marketing and fundraising. She was attracted to the market because of how it connected McGill students and staff to local organic products in an urban setting. She's really excited to help promote MFM and meet new people in the McGill community.

Monday, January 12, 2015

We're Hiring!

The McGill Farmers’ Market is hiring!
Interested in helping to organize the 2015-2016 Farmers’ Market and CSA Program?

We're looking for passionate and committed members of the McGill community who want to help prepare next year's market! We are hiring for 4 coordinator positions: two (2) co-coordinators, one (1) promotions & outreach coordinator, and one (1) finance coordinator. All backgrounds and levels of involvement are welcome. Candidates must be available April 2015 - May 2016.

Please email your application to mcgillfarmersmarket {at} gmail {dot} com with subject line “Coordinator Call.” Include your CV, which position you are applying for, and a cover letter stating why you are the ideal candidate for this position. Stipends for all positions are $1250 for the year (May 2015 - May 2016). Deadline for applications is February 16th, 2015 by midnight. We will contact you for an interview. Coordinator training is in April 2015.

Farmers’ Market Co-Coordinator (2) – Stipend position
Must be available from April 2015 - late spring 2016.
Hold weekly to bi-weekly meetings with coordinator team, and meetings with stakeholders.
Oversee all necessary rentals, permits, strategies and grant applications.
Manage the coordination of the market, including space, vendors, and general market activities.
Manage the coordination of the CSA program, including space, vendors, and general procedures.
Provide support to the other coordinators.
Work with the finance coordinator to  continue MFM’s financial self-sustainment.
Work closely with the promotions coordinator to create an effective, comprehensive and environmentally-friendly promotional campaign.
Attend and assist CSA pick-up and farmers’ markets.
Provide support for general market activities.
Analyze and strategize about ways to improve market’s institutional structure, the CSA program, finances, and promotions.

Bilingual (French & English)
Ability to work independently and as part of a team
Available during the summer of 2015 and into early summer 2016

Promotions and marketing coordinator (1) – Stipend position
1.     Must be available from April 2014- late spring 2015.
2.     Work with finance coordinator to create a comprehensive and environmentally friendly promotions & merchandise campaign.
3.     Advertisement for the fall market and the summer & fall CSA project. This includes:

Design tasks (posters, promotional packages, merchandise, etc)
Outreach to other student groups (first years, listservs, etc)
Outreach to wider community (businesses, potential vendors, faculty, etc)
4.     Maintain MFM social media outlets (website, fb, twitter, booking interviews)
5.     Attend and assist at CSA pick-up and farmers’ markets.
6.   Attend all coordinator team and stakeholders meetings.
7.     Provide support for general market activities, including market co-coordinator tasks.
8.    Responsible for volunteer coordination.  This includes:

Recruiting volunteers
Planning volunteer training
Creating and updating the volunteer schedule
Planning tasks for volunteers

Experience working in promotions
Bilingual (French & English)
Excellent verbal and written communication skills
Comfortable promoting MFM among the McGill and downtown Montreal community, including student groups and local businesses and organizations
Experience in web design and other promotional media is an asset
Ability to work independently and as part of a team

Finance coordinator (1) – Stipend position

Must be available from April 2015- late spring 2016.
Manage finances and bank account for the farmers’ market and CSA project. This includes accounting and recording financial transactions.
Finalize 2015 budget and draft 2015-2016 budget in conjunction with other co-coordinators to ensure a financially sustainable market.
Work with promotions coordinator to create a comprehensive and environmentally-friendly promotional campaign.
Attend and assist CSA pick-up and farmers’ markets.
Provide support for general market activities.
Attend all coordinator meetings and stakeholder meetings.

Experience working in finance
Excellent accounting skills
Comfortable working with marketing principles
Interested in organizational structure and strategy
Ability to work independently and as part of a team

Please email your application to mcgillfarmersmarket [at] gmail [dot] com with subject line “Coordinator Call.” Include your CV, which position you are applying for, and a cover letter stating why you are the ideal candidate for this position. Deadline for applications is February 16th, 2015 by midnight. We will contact you for an interview. Coordinator training is April 2015.

Wednesday, October 22, 2014

Ponzu-Glazed Winter Squash with Vegan Cilantro-Miso Dip

Post and recipe contributed by Katrina Kairys.

I must say that this is one of the most flavourful recipes I’ve ever created. I do credit South Asian cuisine with being the most fragrant and flavourful, but Japanese dishes are right up there with their heavenly mix of sweet and salty. Umami, that mysterious fifth taste (next to sweet, salty, bitter, and sour) finds its way into many Asian dishes and has a particular savory, but not exactly salty flavour. Now a little science lesson for you: glutamate, an amino acid in umami foods, acts on glutamate receptors on our tongues to trigger that burst of flavour.

Both the miso paste and ponzu have a strong umami flavour, and when paired together, the combo is indescribable. Seriously. You just have to try it for yourself. I used winter (delicata) squash because it's one of the few you have to peel, and being a student, time is of the essence. Just like with the daikon chips I made earlier this week, I avoided slathering the squash with oil and I used cooking spray instead in order for them to crisp up nicely.

The main ingredient for the dip, silken tofu, can be found in the cabinet of every vegan. This wonder food can be used to create non-dairy versions of everything from cream sauces and soups, to salad dressings and even smoothies. Plate the dip with the squash in whichever creative way you'd like and you have an umami party!

I realize that if my ingredients get any more particular, this is going to have to been sent to Gwenyth Paltrow’s goop.com to join her labour intensive ritzy recipes stocked with specialized ingredients. However, I’m not entirely to blame, as there are many specialty and international cuisine stores near the McGill campus, not to mention Montreal’s Chinatown which is a quick ten-minute walk away.

Ponzu-Glazed Ginger Winter Squash
1 winter squash (delicata squash)
Canola oil cooking spray
1 tsp powdered ginger
2 tbsp ponzu

1. Preheat oven to 400F. Spray a foil-lined baking sheet with cooking spray.

2. Cut the ends off squash and then cut it lengthwise in half. Cut each half in half so it’s easier to handle. Then slice 1/2-inch pieces. 

3. Place squash slices on the baking sheet and bake for 20 minutes.

4. While squash is baking, combine ponzu and powdered ginger in a small bowl.
Note: If you don’t have ponzu, you can substitute it with the same amount of soya sauce and add 1 tbsp sugar, 1 tsp orange zest, and 1tsp lemon juice.

5. Remove the squash from the oven and flip the pieces over. Using a pastry brush, glaze the pieces with the ginger-ponzu glaze.

6. Bake for another 20 minutes until slices are crisp. (The ones the got a little extra glaze may burn slightly because of the sugar in the ponzu.)

Vegan Cilantro-Miso Dip
1 cup silken (soft) tofu
2 tbsp chopped cilantro (plus some whole leaves for garnish)
1.5 tbsp miso paste

1. Combine tofu, cilantro and miso paste in a blender and blend until smooth.

2. Put in a bowl and garnish with cilantro. Serve chilled.

"My interest in cooking began with a goal to eat healthy and use clean (and pronounceable) ingredients. After months of steamed veggies and chicken I got bored quickly. I started visiting Montreal's local markets and learned what a spice rack was. Montreal has turned me into foodie extraordinaire, and I now experiment with vegan, paleo, and gluten-free recipes that pack tons of flavour. Mind you, I'll add the occasional slice of butter or full-fat cheese to my recipes, but I'll warn you beforehand!" - Katrina