With such a late start to the season this year, there is an extraordinary bounty of veggies being harvested and offered super fresh at the Comox Valley Farmers’ Market this fall.
Those who did their Thanksgiving shopping at the market last week were offered fresh from the farm turkey, freshly picked broccoli and beets, carrots, onions, potatoes, parsnips, leeks, and lettuce. All this as well as beautiful salad mix and tomatoes and squash of every size, shape and colour, as the markets produce moves into fall.
The Farmers market will be outside on the exhibition grounds until this Saturday. On Oct. 22, as the weather gets seriously fall-like, the market will move into the Native Sons Hall.
Once it moves inside, the transition to fall is complete and cranberries and nuts are added to the vegetable mix. You’ll also find the freshest chicken and highest quality beef, lamb and goat as well as fireweed and blackberry honey, gluten free baking, breakfast (or lunch) croissants, the best cinnamon buns anywhere and homemade frozen dinner pizza and pies.
The Wednesday market is done for the year and will be back at the Comox Bay Farm next year. This has proved to be a great location for both shoppers and vendors. Many customers found it a nice place to stop for their morning coffee and pastry as well as their fresh veggies.
The Pie Lady who’s a regular at both the Saturday and Wednesday market, claims that many of her Wednesday customers found the central location handy, particularly when shopping is squeezed into a busy schedule. And the vendors are finding it to be a beautiful and accessible location for them as well.
The midweek market this year boasted about 30 vendors most weeks, which is almost double the past years offerings.
— Comox Valley Farmers’ Market