If you haven’t made it down to the Wednesday farmers’ market yet, there are still three weeks left in the season to get your midweek veggies fresh from the farm.
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 farmers’ market this fall. Broccoli, beets and basil, corn, carrots, cucumbers, onions, oregano, leeks, lettuce, and beautiful salad mix, tomatoes of every size, shape texture and colour, blueberries and strawberries.
You’ll also find the freshest chicken and highest-quality beef, lamb and goat as well as the blackberry honey, gluten-free baking, breakfast (or lunch) croissants, the best cinnamon buns anywhere and homemade frozen pizza.
The Comox Bay Farm is proving to be a great location for both shoppers and vendors. Many customers are finding it a nice place to stop for their morning coffee and pastry as well as their fresh veggies.
The Pie Lady, a regular at both the Saturday and Wednesday market, claims that many of her Wednesday customers find 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 boasts about 30 vendors most weeks, which is almost double the past year’s offerings.
It’s so great to be on a working farm says the market manager, adding, “Last week, the local tractor club harvested their little patch of oats in the a corner of the farm donated to them, they harvested four tonnes of oats! We’ve watched the corn and potatoes grow to harvest, hay cut and baled, and now we’ll get to watch the winter cover crops go in around us.”
The Wednesday market, which runs from 9 a.m. to noon at the Comox Bay Farm (formerly Farquharson Farm), will continue to offer its local fruit, veggies, poultry, meat and baking until Sept. 28.
— Comox Valley Farmers’ Market