5 food finds from the Bridgeland Riverside Farmers’ Market
Julie Van Rosendaal visits one of Calgary's newest markets
The Bridgeland Riverside Farmers’ Market — one of the city’s newest — just started this year at the Bridgeland Riverside Community Hall located at 917 Centre Ave. N.E.
It runs every Thursday from 3:30 to 7 p.m. MT until Oct. 9.
It’s a small market with about 20 vendors, but there’s a nice selection of fresh fruits and veggies and locally-produced food products. Here are five things that make it worth the trip, even if it’s not in your ‘hood.
1. Double Elle Bakery
Double Elle Bakery from nearby Spiller Road in Ramsay offers old-style baking and amazing homemade Poppycock by the bag. Leah always has something unique, inspired by the seasons.
2. Canada Sweet Shop
Canada Sweet Shop is selling old-fashioned homemade candies like brittles and old English toffee. Dannah has only been making candy for a couple of years, but already you’ll see her at farmers’ markets all over town and beyond. Her smoky bacon peanut brittle is addictive.
3. The Apple Lady
The Apple Lady offers beautiful fruit, not just apples — think cherries, apricots and organic hazelnuts in their shells. She always has the best of the season under her tent.
4. Noble Gardens
Noble Gardens is a family farm in Nobleford, Alta. Not only do they sell their chemical-free, non-GMO produce at local farmers’ markets, they offer a summer CSA (community supported agriculture) program for Calgary, Lethbridge and Okotoks families to enjoy delicious, locally grown vegetables.
5. The Cucumber Man
The Cucumber Man is a family business that has been growing non-GMO greenhouse produce since 1968. It’s a great source of fresh veggies — greens, herbs and of course cucumbers.
Beyond salads, try using one in this refreshing summer sorbet.
Cucumber, Mint and Gin Sorbet:
- 1/3 cup sugar
- 1/3 cup water
- 1 large English cucumber, peeled and cut into chunks
- small handful fresh mint
- 2-4 Tbsp. (1-2 shots) good gin
In a small saucepan or microwave-safe bowl, heat the sugar and water until the sugar dissolves and the mixture is clear. Pour into a glass or other container (to speed up the cooling process) and put into the fridge until it's cooled down.
Put the cucumber, mint and gin in the bowl of a food processor. Add the simple syrup and pulse until it’s as well blended as you can get it.
Scrape into the bowl of an ice cream machine and freeze according to the manufacturer's directions. (Alternatively, pour into a large loaf pan and freeze, stirring every hour or so until it's frozen). Makes about 1 litre.