Tuesday, February 25, 2014

We're Hiring -- Deadline Extended!

Because we know everyone has been in the middle of midterms, we've extended the deadline to apply for a coordinator position to March 5th 2014 by midnight. Thanks for all who have applied already, and we look forward to reading more applications!

The McGill Farmers’ Market is hiring!
Interested in helping to organize the 2014-2015 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 2014 - May 2015.

Please email your application to mcgillfarmersmarket@gmail.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 2014 - May 2015). Deadline for applications is February 24th, 2014 by midnight. We will contact you for an interview. Coordinator training is in April 2014.

Farmers’ Market Co-Coordinator (2) – Stipend position
Responsibilities:
  1. Must be available from April 2014 - late spring 2015.
  2. Hold weekly to bi-weekly meetings with coordinator team, and meetings with stakeholders.
  3. Oversee all necessary rentals, permits, strategies and grant applications.
  4. Manage the coordination of the market, including space, vendors, and general market activities.
  5. Manage the coordination of the CSA program, including space, vendors, and general procedures.
  6. Provide support to the other coordinators.
  7. Work with the finance coordinator to  continue MFM’s financial self-sustainment.
  8. Work closely with the promotions coordinator to create an effective, comprehensive and environmentally-friendly promotional campaign.
  9. Attend and assist CSA pick-up and farmers’ markets.
  10. Provide support for general market activities.
  11. Analyze and strategize about ways to improve market’s institutional structure, the CSA program, finances, and promotions.

Assets:
  • Bilingual (French & English)
  • Ability to work independently and as part of a team
  • Available during the summer of 2014 and into early summer 2015

Promotions and marketing coordinator (1) – Stipend position
Responsibilities:
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

Assets:
  • 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

Responsibilities:
  1. Must be available from April 2014- late spring 2015.
  2. Manage finances and bank account for the farmers’ market and CSA project. This includes accounting and recording financial transactions.
  3. Finalize 2014 budget and draft 2014-2015 budget in conjunction with other co-coordinators to ensure a financially sustainable market.
  4. Work with promotions coordinator to create a comprehensive and environmentally-friendly promotional campaign.
  5. Attend and assist CSA pick-up and farmers’ markets.
  6. Provide support for general market activities.
  7. Attend all coordinator meetings and stakeholder meetings.

Assets:
  • 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@gmail.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 March 5th, 2014 by midnight. We will contact you for an interview. Coordinator training is April 2014.

Sunday, January 26, 2014

We're Hiring!

The McGill Farmers’ Market is hiring!
Interested in helping to organize the 2014-2015 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 2014 - May 2015.

Please email your application to mcgillfarmersmarket@gmail.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 2014 - May 2015). Deadline for applications is February 24th, 2014 by midnight. We will contact you for an interview. Coordinator training is in April 2014.

Farmers’ Market Co-Coordinator (2) – Stipend position
Responsibilities:
  1. Must be available from April 2014 - late spring 2015.
  2. Hold weekly to bi-weekly meetings with coordinator team, and meetings with stakeholders.
  3. Oversee all necessary rentals, permits, strategies and grant applications.
  4. Manage the coordination of the market, including space, vendors, and general market activities.
  5. Manage the coordination of the CSA program, including space, vendors, and general procedures.
  6. Provide support to the other coordinators.
  7. Work with the finance coordinator to  continue MFM’s financial self-sustainment.
  8. Work closely with the promotions coordinator to create an effective, comprehensive and environmentally-friendly promotional campaign.
  9. Attend and assist CSA pick-up and farmers’ markets.
  10. Provide support for general market activities.
  11. Analyze and strategize about ways to improve market’s institutional structure, the CSA program, finances, and promotions.

Assets:
  • Bilingual (French & English)
  • Ability to work independently and as part of a team
  • Available during the summer of 2014 and into early summer 2015

Promotions and marketing coordinator (1) – Stipend position
Responsibilities:
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

Assets:
  • 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

Responsibilities:
  1. Must be available from April 2014- late spring 2015.
  2. Manage finances and bank account for the farmers’ market and CSA project. This includes accounting and recording financial transactions.
  3. Finalize 2014 budget and draft 2014-2015 budget in conjunction with other co-coordinators to ensure a financially sustainable market.
  4. Work with promotions coordinator to create a comprehensive and environmentally-friendly promotional campaign.
  5. Attend and assist CSA pick-up and farmers’ markets.
  6. Provide support for general market activities.
  7. Attend all coordinator meetings and stakeholder meetings.

Assets:
  • 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@gmail.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 24th, 2014 by midnight. We will contact you for an interview. Coordinator training is April 2014.

Tuesday, December 3, 2013

Crispy Potato Cake

It can be hard to get excited about cooking now that all the beautiful produce has left the farmers' markets around town, but winter produce can be exciting too! This is a simple recipe that can easily be dressed up with herbs and toppings of your choosing.

Crispy Potato Cake, from the cookbook Tender by Nigel Slater
Ingredients 
4 potatoes (any type is fine!)
3-4 garlic cloves, peeled
Butter for frying
Fresh or dried herbs of your choice (thyme and rosemary work well)

Peel the potatoes and grate them finely. Melt the butter (the original recipe calls for goose fat if you happen to have that on hand) in a wide, shallow pan and tip in the grated potato. Sprinkle over a little sea salt and your herbs, then squash the garlic cloves flat and tuck them in amongst the potato strands. Leave over a low - moderate heat for 15-20 minutes, or until the underside is crisp and golden. As it cooks, loosen the edges with a spatula to avoid sticking. Lay a heatproof pan on top of the pan, then turn the whole thing upside down. Slide the potato cake back onto the pan and cook the other side. When it is golden on both sides, serve in slices with your favourite winter salad.

(photo from food52.com) 

Sunday, November 24, 2013

Our CSA Program Explained

1. Pay in advance for a share of the crop
By signing up and paying in advance for an 8 week CSA session, you help offset the farmers' planting costs. When the harvest is good and it comes time to pick up your basket each week, it pays off! This concept originated in 1960's Japan, where it was called Teikei, or "food with the farmers' face on it."

Mmmm, purple kale...
2. Pick up your veggies every Thursday
Once the summer and/or fall comes around, you'll pick up a basket full of veggies every Thursday for 8 weeks right on campus.
Choosing the best lettuce
3. Enjoy eating seasonally and adventurously!
A basketholder content with her veggies
Your basket will consist of freshly picked vegetables in season that week. When they're picked the same day, it makes an enormous difference in taste! Eating seasonally, you might run into some veggies you've never tried before. But don't worry, we've got you covered with weekly recipes posted right here on our blog!

To sign up, as well as find more information on the program, click on the CSA Registration tab at the top of the page. Feel free to ask us questions as well! We can be reached on our Facebook, Twitter, or at mcgillfarmersmarket@gmail.com and we are always happy to talk to you about our CSA program :)

Monday, October 28, 2013

Pickle Your Veggies!

Here's a quick and easy recipe for refrigerator pickled vegetables (makes 2 jars):



Cut up all your veggies into the desired size and pack them into the jars. Use whatever veggies you like! If you put beets in, your pickles will turn a beautiful pink color. To season, add garlic cloves, celery sprigs with leaves, dill, hot peppers, etc. as you like. 


For the brine, mix 3 1/2 cups of water, 1 1/4 cups of vinegar (either white wine or regular white) and 6 tablespoons of salt. This should make just enough brine for two jars worth.
Pour the brine over the vegetables. Swirl the jars around to get rid of any air bubbles, seal them and leave them in the refrigerator for at least one week.




Thursday, October 17, 2013

Jerusalem Artichokes


Here is some info and recipes for Jerusalem artichokes from our farmers at Les Jardins de la Resistance:

Jerusalem Artichokes are a tasty root vegetable in the sunflower family that is native to eastern North America. This root vegetable, which looks nothing like an artichoke, was widely cultivated by Native Americans and is thought to have been brought from the Americas to Europe by Samuel de Champlain, where it became quite popular.

This veggie  looks a bit like ginger and taste somewhere between a potato and a sunflower seed. We have gotten into trouble over the years for not warning folks that some people have a little trouble eating these lovely root vegetables with out having some intestinal disturbance... so just to warn you, Jerusalem artichokes can make you fart!

BUT you can cook them in ways that null their gaseous effect. It is recommended that "for those sensitive to gas-producing foods, pre-cooking before baking or a good boiling is recommended, and eating them raw should be avoided."

Below are some recipes to help you out. I assure you its worth the trouble, they are delicious and they contain a whack load of iron!

Recipe #1

Roasted Jerusalem Artichokes
1 1b Jerusalem artichokes, scrubbed and dried
2 T extra virgin olive oil
Fresh or dried herbs such as thyme, tarragon, sage, or rosemary
2 chopped garlic cloves (optional)
1 thinly sliced onion (optional)
Freshly ground salt and pepper

Either slice Jerusalem artichokes into ¼ inch slices or put them whole into a shallow baking pan. Toss with oil, herbs, garlic and onion (if desired) and salt and pepper. Roast at 425 for 20-30 minutes, turning once, if sliced, or about 40 minutes if whole.



Recipe #2
Carrot and Artichoke soup

Recipe #3
Cream of Jerusalem artichoke soup
Throw these humble ingredients into a pot and the resulting soup is really very classy. Especially when served with the pesto (see following recipe). Serves six.
50g unsalted butter
1kg Jerusalem artichokes, peeled and cubed
350g leeks, washed and finely sliced
100g potato, peeled and cubed
1 medium onion, diced
2 garlic cloves, minced
1.6 litres chicken or vegetable stock
100ml double cream
Salt and pepper
Rapeseed oil, to finish (optional)
In large, heavy-based saucepan, melt the butter over a low heat, then gently sweat all the vegetables until soft - about 20 minutes. Add the stock, bring to a boil, then lower the heat and simmer, partially covered, for 20 to 30 minutes, until the artichokes can be easily mashed against the side of the pan with the back of a wooden spoon. Leave to cool slightly.
Liquidise the soup until smooth (you may need to do this in batches), then return to the pot. Warm over a medium heat, add the cream and season generously. Serve in warmed bowls, topped with a spoonful of chestnut and parsley pesto (see following recipe), and finish with a swirl of rapeseed oil.

Friday, October 11, 2013

Delicata Recipe


Ingredients

2 tbsp butter
1-2 cloves garlic
2 delicata squash
1 apples
1 tbsp fresh thyme, minced
1 tbsp brown sugar
½ tsp ground nutmeg

Directions

Peel the squash, remove seeds and cut into 1/2” cubes.
Peel the apple, remove the core and cut into 1/2” cubes.
Melt butter in a large skillet over medium-high heat. 

Add garlic and sauté for 1 minute.
Add squash and sauté for about 5-7 minutes until lightly browned on all sides.
Add apple, thyme, brown sugar and nutmeg, and stir well. Sauté for about 3-5 more minutes, or until apples start to soften.

Enjoy!