Fresh From the Farmers Market

Currently I live in Prince George, BC. For those of you who don’t know anything about this town, it is a small town in the northern interior of British Columbia. Needless to say the growing season up here is quite short and the treck for produce travelling from Vancouver or Edmonton to Prince George (about 800km) is not a short one.

Earlier I blogged about the whoe’s of living in a town where good fresh produce is scarce and how I’ve started to increase my frozen produce consumption. Now I come to you fresh from the farmers market.

I am not trying to preach here but shopping at a farmers market is the best way to decrease your ecological foot print, help support local growers and producers and lets face it, food that is picked when perfectly ripe because it doesn’t have to travel far is way tastier!

Every Saturday in Prince George local vendors line up inside and outside (in the summer) to show off locally grown and made food and crafts. Now that September is here the local produce at the farmers market will start to dwindle and the outdoor vendors will be closed for the season but while the farmers market is still open in PG (and in your local community), you should take advantage of some of the best fresh produce you will get all year.

And take advantage I did! My excersion ended with a large bunch of kale, a huge bag of mixed coloured carrots, a big bag of yellow beans, some tomatoes, zucchini, beets, lots of okanagen fresh fruit (not so local but as close as it comes to PG), farm fresh eggs, onions, a fresh baked loaf of bread (it was still hot), fresh salsa and even four fresh cut steaks.

I’ve made a number of recipes with these items but I wanted to share with you one of my favourite recipes for yellow wax beans.


I will just post the ingredients I used, you feel free to choose the amounts based on how much you’re making and experiement with different spices.

Yellow Wax Beans


A few carrots, diced
Lots of Yellow Wax Beans, cleaned and cut into quarters
1/2 – 1 onion, diced
1tbsp coconut oil, or any oil or butter
Chilli Powder
Dried Dill
Salt and Pepper
1 Tomato (fresh, canned or paste), diced
1/4-1/2 cup water


1. In a medium saucepan melt the coconut oil and sautee the onion until translucent
2. Add the chopped carrots and sautee a few minutes more
3. Add the wax beans, tomatoe, chilli powder, dill, and salt and pepper and saute a few minutes just to blend all the flavours together, add enough water to cover the bottom of the pan (you want a bit of juice at the end),
4. Cover and cook for about 20-25min or until the wax beans are cooked, you may need to add more water during the cooking process

Sprinkle with crumbled feta and serve with a fried egg and a piece of toast with tomatoes.


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