Vancouver’s farmers markets are bursting with local produce, handmade goods, and seasonal finds—from juicy tomatoes and vibrant greens to artisan breads and cheese. Whether you’re at Trout Lake, Riley Park, or the West End market, it’s easy to fill your tote with good intentions—but what do you actually do with all that stuff when you get home?
Here’s a seasonal shopping guide + simple ways to turn your market haul into meals you’ll want to repeat all week.
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1. Fresh Veggies (Zucchini, Peppers, Carrots, Broccoli)
What to look for:
Bright, crisp produce with no soft spots. Pick a mix of roasting and raw options.
How to use it:
Toss them in olive oil and roast. While they’re hot, drizzle with a fresh-made Chimichurri or Jalapeño Verde for instant flavor.
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2. Leafy Greens (Kale, Chard, Mustard Greens)
What to look for:
Firm stems and leaves without yellowing.
How to use it:
Stir into warm grain bowls or sauté and top with Avocado Lime Ranch for a creamy, tangy twist.
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3. Artisan Bread + Buns
What to look for:
Sourdoughs, focaccia, or seeded buns with texture and aroma.
How to use it:
Make a grilled veggie sandwich and spread Pizzafy Sauce or Sweet & Sour as a base for a rustic, saucy melt.
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4. Local Cheese & Dairy
What to look for:
Goat cheese, aged cheddar, or soft brie from BC-based dairies.
How to use it:
Build a brunch plate with eggs, cheese, and a spoonful of Mango Habanero Sauce for sweet heat that cuts the richness.
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5. Heirloom Tomatoes, Fresh Herbs, and Garlic
What to look for:
Tomatoes that smell like the vine, and herbs like basil, mint, or dill.
How to use it:
Chop up a no-cook tomato salad and top with rehydrated Chimichurri or Pesto and serve with grilled bread.
🧺 Market-to-Table Tips
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Bring a cooler bag if you’re grabbing cheese or meat
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Stock up on basics and build bowls, sandwiches, and sides around them
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Keep Sauce Pantry sachets on hand to instantly upgrade your finds into something flavorful
