It’s transition time for farmers, done with the majority of harvesting, and moving to storing and preserving the bounty for sale over the winter.
And so the Comox Valley Farmers’ Market turns inward as well, moving inside this weekend, back to the Native Sons Hall for the cold months; open every Saturday from 9 a.m. to noon until Dec. 21, reopening Jan. 11.
Market shoppers can look forward to new offerings coming to market this winter including Sativa Edibles Hemp ice cream, Rockbottom Farms new line of preserves, Ironwood Farms wood fired breads, all helping to bring income into farms in the non-growing months.
The market has also accepted two new hot food vendors: Ceylon Cuisine will bring their Sri Lankan food to market, and Javier’s Latin cuisine will bring his empañadas. They will share the kitchen with Tria Fine Catering on a rotating basis.
And of course the regulars: local veggies, beans, mushrooms, yogurt, cheese and gelato, salmon, halibut and prawns, beef, chicken, turkey, baked goods of all types including gluten free, take home meals as well as honey, beeswax candles and natural body care products.
“We had a great outdoor season, despite some adverse weather in September. Our customers definitely showed their dedication to shopping locally through the wind and rain,” says manager Vickey Brown. “Now we can take the bounty inside.”
The Comox Valley has one of the few farmers’ markets in the province that runs year round. Most markets are closing for the season this month, but this Valley is blessed with an abundance of small producers with enough product to sustain customers through the winter.
“Our vendors are all located in the Comox or Strathcona regional districts, and all of them grow, make or bake their product themselves. If you are interested in local food, and supporting local growers, this is the place to do it,” states Brown.
— Comox Valley Farmers’ Market