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Goats milk gelato new addition to market
The Comox Valley Farmers' Market will be back in the Native Son’s Hall this weekend and every Saturday to follow until the spring.
Four years ago the winter market opened to offer folks a year round access to locally produced food, and it continues to grow in both offerings and customer attendance.
The newest addition — Karen and Jaki of Legato Gelato with their goats milk gelato, are producing gelato at the new Canadian Cultured Dairy facility in Royston (the home of another popular market vendor – Tree Island Yogurt). Goats milk from the happy goats at Snapdragon Dairy Farm in Fanny Bay is the source of the milk for this gelato, then they add local organic eggs, local sea salt, organic cornstarch, and organic sugar.
Goats milk has a higher content of vitamins and minerals, is naturally homogenized and has less lactose than cows milk and is therefore much easier to digest and a healthy option for those avoiding cow’s milk.
Existing vendors are also adding new products to their offerings for the new year. Laura Agnew from As You Like It Products and Catering is adding her onion and fennel marmalade to her popular line of sauces and soups.
“It’s something I used to make all the time and after the rave reviews this Christmas I decided to bring it to market,” she says.
Final Cut and Ironwood Farm will continue to offer winter veggies, along with Eatmore Sprouts, and Amara Farm and bakers will continue to offer fine croissants, breads, granola and the always popular cinnamon buns, alongside local salt, eggs, cheeses, pies, fish and all types of locally grown meat and poultry and sustainably harvested fish and seafood.
To keep up with the offerings and goings on of the market, check it out on Facebook and visit the website at www.comoxvalleyfarmersmarket.com.
— Comox Valley Farmers' Market