At precisely 3 p.m. on a Wednesday afternoon, a bell clangs to mark the opening of the Main Street Farmers Market. The previously docile scene springs to life as people caress frilly kale at Cropthorne Farm, fondle the knobbly tomatoes at Klippers Organic Acres and ogle the Easter egg radishes at Sole Food Farms.
Bake out session
I make a beeline for the stall at the end of the line, with its banner that reads “Small Pleasures: Quality Baked Goods since 1995.”
Tucked behind two capacious crates is Calista, whose grandmother does all the baking for this and two other markets. “I’m giving her a break,” she says.
I’m paralyzed by choice. Cream cheese-slathered carrot cake? Pies with peekaboo hearts in the top crust? Calista recommends the kuchen, a slab of gently sweetened, yeasted dough topped with apple compote and crumbly streusel. It’s delicious and addictive, as is a buttertart that leaves me covered in flakes of pastry.
Buzz worthy
One stall over is Jane’s Honeybees, which offers honeys from the Fraser Valley. Cranberry-blackberry has a spicy kick, while blueberry is rich and buttery. Â
Wham bam, thank you jam
Next are the Jam Ladies — or to be precise, one jam woman. Joanne Kokol started the business in 2012 as a “fun risk,” which has turned into a full-time gig. I choose a jar of raspberry-huckleberry jam, though the pear-ginger is tempting. Both have won awards at the PNE’s annual jam competition.
Bread or alive
The next day, I visit the Yaletown Farmers Market, where the longest line is for Purebread. The Whistler bakery recently announced plans for a Â鶹´«Ă˝Ół»retail outlet. In the interim, the lineup at Purebread snakes almost as far as the Canada Line station, so I check out the brownies, cookies and chocolate meringues from afar.
Hole lotta love
Next on my list: The Pie Hole. “We have happy happy pies, filled to the brim,” declares Caitlin. I survey what’s left of the miniature pies: a gooey-looking Bailey’s buttertart, a pineapple-mango-coconut pie that Caitlin says “tastes like a Hawaiian vacation,” a demure cherry pie and a chocolate-pecan pie. I get one of each.
They’re all delicious, but it’s hard to top the cherry pie, bursting with fresh, local fruit inside an all-butter crust. (Disclaimer: I didn’t get to taste the chocolate-pecan pie. It simply disappeared from the box when I brought it to a friend’s place.)
Top of the pops
Finally, I chat up Melissa Hogg, one of the founders of Nice Pops. Unfortunately, I’m too late to try her wares — the chalkboard sign leaning against her bicycle-drawn freezer cart says SOLD OUT, with requisite frowny face.
It’s easy to see why these pops are in demand, with flavours such as cucumber, elderflower and mint; or raspberry, blackcurrant and cream. Hogg uses fresh, local, seasonal fruits and organic cane sugar. “I love the immediacy,” she says. “The fruit was on the farm two days ago, I turned it into popsicles yesterday, and today I can sell it to someone and watch their excitement as they eat it.”
At 5:58 p.m., I dash to Farm House Natural Cheeses and pick up a tub of shockingly fresh chevre with lavender and honey, and a wedge of Heidi aged gouda. And then there’s that familiar clanging — it’s 6 p.m. and the market is closed.
Go to for an interactive market map of farmers markets locations, the week’s lineup of vendors and hours of operation. Â
This Saturday, July 19, is Trout Lake Market’s 20th anniversary. Celebrations kick off at noon with music, celebrations and cake.
