Tag Archives: Penticton Farmers Market
For Immediate Release Tuesday, March 8, 2016
Penticton Farmers’ Market Named Market of the Year
PENTICTON, B.C. – The Penticton Farmers’ Market is proud to announce it has been named “Market of the Year” by the British Columbia Association of Farmers’ Markets. The award, handed out March 5 at the BCAFM annual conference in Kelowna, recognized the PFM in the medium-sized market category.
“The Penticton Farmers’ Market Society is honoured to receive this award,” says market manager Erin Trainer. “Over the last 25 years, the society has worked hard to maintain a quality market that stays true to our values. All of our vendors make, bake or grow what they sell. The market has been able to provide a venue where small-scale farmers can sell directly to the public, creating a sustainable local economy and contributing to food security in the Okanagan.”
In addition, Trainer says the society is grateful for its customers’ support. She adds the market has become a destination that locals and tourists look forward to each Saturday.
New this year, the PFM is scheduled to open two weeks earlier on Saturday, April 23, and is currently working with the city to finalize road closure permits.
“Our vendors are eager to start in April and have produce ready to sell,” says Trainer. “Many farmers’ markets in BC operate year round, so this is an opportunity to find out if that’s something our customers are looking for as well.” Market goers can expect to find asparagus, kale, spinach, and salad greens; flowers; honey; eggs; baking; preserves and handmade crafts.
On Monday, March 7, a market delegation presented its concerns to Penticton city council about the revitalization of the 100 block of Main Street. The society’s past president, Moses Brown, told council the plans will narrow the street, restricting crowd movement; and will limit the number of vendor vehicles. Brown explained that farmers need their vehicles to store their produce and protect it from weather. Brown also expressed concerns that construction is set to begin in September, one of the market’s busiest months. The market may have to move during this time, although a location has not been chosen.
Finally, the PFM welcomes Justene Wright, owner of Food of the Sun, as its new president. She was elected at the society’s AGM earlier this month. Corey Brown, owner of Blackbird Organics, was re-elected as vice-president. The PFM is entering its 26th season and has approximately 45 members in its society, along with 30 casual vendors and 30 rotating liquor vendors. Typically the market hosts 60 – 80 vendors per week. It is open every Saturday until October 29 from 8:30am until 1pm in the 100 Block of Main St.
We often, and several times each Saturday at the Penticton Farmers Market, are overheard answering some passers with “Sorry, our bead is not gluten free.”
Like William Davis we would be cazillionaires if we jumped on the gluten free bread band wagon… only you can’t bake gluten free bread. Some try and some even achieve a modicum of success but for farmersdotter gluten free bread is something unauthentic. Akin to Barbie Dolls. While the idea is great it is somewhat unrealistic… and it tastes horrible too.
So why is there this misunderstanding surrounding bread and gluten. Who or what is to blame. Perhaps William Davis with his book Wheat Belly is a good start. Holy schmoly what a money making machine that is.
Anyway, before you buy into the whole wheat schmelly belly thingy quickly look at the recent CBC article Sourdough Bread Making Cuts Gluten Content in Baked Goods
Like us we think you’ll begin to suspect commercial yeast and the commercial bread making process as the culprit. Its a Wonder they call that bread.
By the way the CBC article makes mention of baking bread for one hour at 500f degrees. Like holy hockey puck batman. We think it highly unlikely a baker would profess that. Although it is a strange and wonderful world out there.
Our oven averages 500f degrees. We steam the chamber twice in the first 10 minutes of baking and at 500f degrees the bread is in the oven for a total of 18 to 20 minutes tops. By that time it has reached an internal temperature of at least 210f degrees which is what you want. Anywhere between 210f-214f. Anything more than that is over baking. Period.
And depending on the type of bread we will also bake at or just below 450f degrees. Even at that low temperature, in our oven, our bread is fully baked within 23 to 25 minutes.
Always use an instant read thermometer to be sure. Remember an internal temperature of 210-214f degrees is all you need for fully baked bread. And occasionally dip your instant read thermometer in boiling water to check for accuracy. It should read 212f… just like your bread!
For our regular, loyal and very patient friends who have been inquiring where to get farmersdotters bread this winter after the Penticton Farmers Market closes for the season the answer is in your freezer.
farmersdotter has decided to do a freezer bake for early to mid November. The idea being you give us your bread order then we bake it! All nice and special like. Then we deliver your fresh baked bread directly to you at a predetermined place and time. How is that? We ask you contact us before the end of the month to ensure your order can be processed.
Each loaf is $6.50. We won’t specify a minimum order however, since we will be delivering and given that our naturally leavened bread has a finite shelf life… Ever why that is? We would prefer to supply individual orders sufficient to necessitate the use of a freezer.
For this go round we ask you contact us and let us know what you would like for a bread order. We will, fast like cat, respond to finalize delivery details.
So, if you can accept delivery between Summerland to Osoyoos and desire our delicious bread for an early November delivery then please contact us through our contact page or private message us on facebook. While you’re there please like us too.
Carrying on. We offer five varieties @ $6.50 per loaf:
- Similkameen Sourdough 640g
- Olive & Rosemary 600g
- Seeded Honey Rye 600g
- Flax to the Max 600g
- Raisin & Anise 600g
Our bread freezes very well especially following a few simple steps before loading up. First, securely double bag fresh bread by sealing a new bag over the bag the bread was delivered in. Then, wrap it again in foil or freezer paper. Simple. We will be supply extra bags if you require them.
You can even slice your bread prior to freezing and simply thaw as much or as little as you need. An effective way to reinvigorate thawed whole loaf bread is to place it onto a pizza stone in a preheated 350f oven for about ten minutes. This will bring back the crust.
farmersdotter suggests consuming the bread within four to six months after freezing.