Market Produce – April 26

Please come check out the Thursday markets and have a tasting at the community kitchen.
We’re serving up pakora at Biltmore Housing this Thursday please come and bring a friend!

Here is what to expect at the market this Thursday:

  • Apples Gala (BC, Organic)
  • Avocados (Mex)
  • Bananas (Guat / Mex, Organic)
  • Carrots snaptop (Calif / Wash)
  • Cucumber (BC)
  • Zucchini (Calif)
  • Yellow Onion (Wash)
  • Oranges Navel (Calif)
  • Potato Yukon Gold (BC)

So make sure to head down to this Thursday’s mobile market locations to stock up.  We”ll be at Helping  Spirit Lodge at 1:00pm to 2:00pm and Biltmore Housing at 4:00pm to 6:00pm with a Community Kitchen. Take a look at our mobile market locations for more info on how to find us

See you this weekend!

*As always, produce lists are subject to change. Thank you for your understanding.


Spring Workshops for Kids and Pre-Teens

playing-with-your-food1The Cedar Cottage Food Network is presenting several cooking workshops for children and pre-teens this spring at Trout Lake and Kensington Community Centres. Food intersects well with many other disciplines and these cooking workshops develop literacy, teamwork, problem-solving, and motor skills.

At Trout Lake (register online here under Education > Cooking and baking):

May 24 from 10am-12pm – Experimenting with Food (ages 5-9) | $15
After doing some fun science experiments, participants will apply the concepts learned to cooking.

June 7 from 10am-12:30pm – Food and Our Bodies (girls ages 10-14) | $18

Participants will learn to make healthy connections between body image and food after this combination of group discussion and cooking class. Lunch will be prepared and enjoyed together.

At Kensington (register online here):

April 26, May 3, May 10 from 10-11am – Little Cooks (ages 4-7) | $35 for 3 sessions
An introduction to the fun of cooking where playing with food is required! Parental supervision is welcome but not necessary.

August 4-7 from 10:30-11:15am – Little Cooks Camp (ages 4-7) | $59 for 4 sessions

All food in the workshops is nut-free and vegetarian. If you have any questions, feel free to e-mail cedarcottagefoodnetwork[at]gmail[dot]com.

Bread Baking 101 Workshop – November 17


Photo courtesy of

Warm bread fresh from the oven is perfect on a rainy Vancouver day like today, especially when paired with a hearty soup. The Cedar Cottage Food Network is proud to present a Bread Baking 101 workshop at Trout Lake Community Centre on November 17th from 6-8pm. Don’t let tricky ingredients like yeast intimidate you – it just takes a bit of practice! You can sign up online here or register in person next time you’re at Trout Lake.

Here’s a wonderful soup recipe (Spicy Chickpea and Bulgur) from one of my favourite websites, 101 Cookbooks, to tide you over until then. Making the herbed feta topping is essential. Enjoy!

Harvest Festival & Food Swap: Sept. 27

HarvestFestival2014.1It’s here again: the 2nd Annual Harvest Festival and Food Swap! We’ll be bringing in the new season in style down at Cedar Cottage Neighbourhood House on September 27th from 10am-2pm.

The CCFN is proud to work with the Neighbourhood House again this year to put on this event. It also just so happens that the 27th is one of our mobile market days at CCNH. Amongst the other family-friendly activities, you’ll be able to stock up on fresh fruits and vegetables for the week.

Bring a friend (and a homemade/homegrown food item to swap) and come on down for a fun afternoon to welcome autumn!


Jam with us at our canning workshop – Aug. 19

harvestcanningNext up in our summer workshop series at Trout Lake Community Centre: Harvest Canning!

Learn to preserve seasonal foods so that you may enjoy them all year long. Participants will walk away with their new knowledge and a jar of what the group made that night.

Register online (under Education > Cooking and baking) or in person at Trout Lake. The workshop is only $15. See you there!

Market Day – May 17th

This beautiful warm weather certainly gave all my veggies a much needed boost! Our farmers have an abundance of veggies this week available at our market locations including:

  • Apricots (grown in California)
  • Avocados
  • Bananas (Organic)
  • Strawberries
  • Honeydews(grown in California)
  • Mangoes
  • Nectarines (grown in California)
  • Broccoli (grown in California)
  • Red Cabbage (grown in BC)
  • Red Onions (grown in Washington)
  • Parsnip (grown in BC)
  • Red Potatoes (grown in BC)
  • Salad Zen Blend  (Organic)
  • Heirloom Tomatoes (grown in BC)

From 10:30am-12:30pm, we’ll be at Brant Villa (2290 E 25th ave.) and from 2-4pm, we’ll be at Culloden Court (1375 E 47th). Don’t forget to sample some of the delicious recipes at Culloden Court’s tasting kitchen. See you at the market!

What’s cooking in the Tasting Kitchen

These week, our lovely volunteer cooks will be working away at the Orchard Park (45th ave and Nanaimo) Tasting Kitchen to make one of our favourite recipes. Be sure to swing by between 2 and 4 pm to sample this and many other tasty treats and learn some new cooking tips.

Sunchoke (Jerusalem Artichoke) Soup!


  • 2 tbsp unsalted butter
  • 1 cup chopped onion
  • 2 celery stalks, chopped
  • 2 large cloves garlic, minced
  • 2 lbs sunchokes, peeled and cut into chunks
  • 1 quart chicken or veggie stock
  • Salt and Pepper to taste


  1. Heat butter in a medium soup pot over medium heat. Add onions and celery and cook until soft, about 5 min (Do not brown them!).
  2. Add garlic and saute for 1 min.
  3. Sprinkle with salt.
  4. Add the sunchokes and stock to the pot and bring to a simmer. Reduce heat to low and simmer, covered, until sunchokes begin to soften, 45 min to 1 hour.
  5. Using an immersion or upright blender puree the soup. If using an upright blender, fill only to 1/3 full and hold lid down while blending.
  6. Add Salt to taste. Sprinkle with fresh ground black pepper.

Community Kitchen Menus

This month, the Cedar Cottage Food Network has been hosting a weekly community kitchen program at Trout Lake Community Centre. With such a great group of people, it’s been fun experimenting with different cuisines and recipes. Here’s what we’ve enjoyed throughout the program:

Week 1: Indian food
Masoor dal aur band gobi (red split lentils with cabbage)
Indian spiced cauliflower and potatoes
Cucumber raita

Week 2: Mexican food
Vegetarian tortilla soup
Grilled fish tacos with chipotle-lime dressing
Pico de gallo

Week 3: Lebanese/Middle Eastern food
Fattoush salad
Baba ghanouj

Week 4: Thai/Vietnamese food
Vegetarian Thai Tom Yum soup
Fresh salad rolls with spicy peanut dipping sauce
Shrimp Pad Thai

Vietnamese Cooking Workshop – March 11

karmavore_circle_sign_outlineThe CCFN is proud to announce that our instructor for the Vietnamese cooking workshop on March 11th at Trout Lake Community Centre will be Maria from Chau Veggiexpress on Victoria Drive.

Not only is Maria’s restaurant right in the Kensington-Cedar Cottage neighbourhood (our home base), but her staff members serve up delicious Vietnamese food that is 100% vegetarian. Maybe we can coax some tips out of her about making a substitute for fish sauce!

The workshop runs from 6:00-8:30pm in the Kitchen at TLCC. The registration fee is $15. Spots are already moving fast so pre-register today!

You can view Chau’s menu on their website.