What is it like being the manager of a farmers’ market?

The Market Manager position is very fulfilling. It allows me to meet and interact with so many people. It’s fun and challenging and it always keeps me on my toes.

What is the most rewarding part of your job?

I get to be a part of helping more than 100 vendors make a living for their families. I love that part of the job.

What is the most challenging part?

To be honest, one of the most challenging things for me is trying to keep everyone happy. We have a lot of vendors and tens thousands of customers. Sometimes it’s not always possible to accommodate everyone. I like making people happy so it bugs me when I can’t figure out a solution for their concerns.

What are three things about organizing and running a farmers’ market that customers don’t know?

1. The vendor’s list changes daily, because of this it can be very challenging to map out vendors spots.
2. We try very hard to make sure there is a good mix at the Market. A lot of time and planning goes into making sure there is a diverse selection of vendors so customers have a wide selection to choose from.
3. We are always very food safe at the Market.  We make sure that our vendors are always following the proper food safety standards.

Why doesn’t the Market post what vendors will be scheduled each Saturday?

The market does not post the vendors for each Saturday because that list changes daily right up until Saturday.

What is your background?

My background is in administration, management and customer service. Before coming to the City Market Downtown, I was with  Herbal Magic for 5 years. Like the position I have today, it was a very fulfilling and I loved helping change people lives. Throughout my career, I have always tried to take on positions that would allow me to help people. When this position was offered to me, it was a no brainer.

What is your favourite part of the City Market Downtown?

I think my favorite part of the Market is all the different people I get to interact. The farmers’ market is like a small family and it’s great to be a part of it.

This is the first year the Market has been year-round, operating in the winter months inside City Hall. Has the City Hall indoor market been successful?

I believe it has been very successful.  Whenever you venture into something new (like being indoors in the winter), it comes with ups and downs, that’s to be expected in the first year of any business. I think with every year that passes, we will grow and become stronger. When the Market started on 104th Street many years ago, we had only a handful of customers and vendors, and look where we are today.

How is the outdoor season on 104th Street shaping up?

The outdoor season is shaping up to be a big one! I’m getting applications in every day and lots of phone calls from customers wondering when we are open on 104th Street. It’s going to be a fun outdoor season with lots of music and great energy!  The outdoor season gets rolling on Saturday, May 19th!

Final words?

I feel so blessed to be given this opportunity to work with the City Market Downtown. In such a short time, it has already changed my life.

What kinds of bread and baked goods do you sell?

I specialize in whole grain breads made from flour I mill fresh in the bakery. I also make big cinnamon buns that usually arrive warm to the market.

What makes your bread different from the rest?

It is a heavy, hearty bread with lots of flavour!  It’s not just a functional wrapping for the insides of your sandwich, but rather a healthy, tasty part of it.

What is your best selling product?

My 9 Grain Whole Wheat. It voted one of the Top 25 Best Things to Eat in Edmonton in 2010 by Avenue Magazine.

How did you decide to get into baking for a living?

It was my first job out of high school and I eventually just fell in love with the trade.

What kind of feedback do you get from customers on your products?

The reaction from new customers is always surprise when they feel the weight of a loaf of my bread. My favourite reaction when I hand out samples of bread is, “Oh… this tastes just like my grandmother’s!”

Why do you like selling at the City Market Downtown?

The City Market Downtown has a magical atmosphere that is hard to describe but so enticing to me! I love being there!!

Bread is often used for sandwiches. What is your favourite sandwich recipe?

Lightly toasted Corn Millet bread with heavily peppered mayo and thick slices of fresh tomatoes!! Try it!

What are your future dates at the City Market Downtown at City Hall?

I’m always at the Market!  It’s pretty hard to get rid of me.

Twitter?  Facebook?

Follow me on Twitter: @PrairieMill

Join us on Facebook: Prairie Mill Bread Co. Edmonton

Number of years in business

We’ve always had bees. We have been in business in Canada for 10 years.

What kinds of products do you sell?

Unfortunately, people can’t live off honey alone. People want a variety of products to choose from so we have gradually increased our range of products over time. I think we have found our own unique niche in the market. We produce unheated, unpasteurized honey, which is our main product. We have also introduced beeswax candles and honey fudge, and then came our honey and beeswax creams and beeswax lip chap sticks. We also sell bee pollen and propolis when available. We also sell honey straws. They are not our own product, but children like them as a snack.

Why do you like selling at the City Market Downtown?

We like selling at the City Market Downtown because the atmosphere is so vibrant. There’s always something going on and the vendors always pull together and help each other out. We are like a big family. Customers come back year after year, and they often feel more like friends as they are always wanting to know how things have gone over the last few months. They ask questions like, “Did the bees get through the winter ok?” It is that kind of interaction that makes this farmers’ market so special.

What makes your honey different from other honey?

Our honey is as natural as it can possibly be. We don’t heat it, it’s kept at the same temperature as it is in the beehive. It’s what our customers keep coming back for. After all, the bees can’t keep it liquid in the the hive. Unheated honey is natural antibiotic and full of natural enzymes and insulin, which keeps our bodies healthy.

What are the challenges in operating a honey farm?

The main challenge of keeping bees are the problems related disease. If we have unexpected high winter losses of bees, we have to find out why. When this happens, the hives need to be replaced so they are strong and healthy and ready for the upcoming honey season. This can be very costly, so we can only hope that the honey season is a good and very productive one. We always hope that sales at farmers’ markets are good too.

What are the rewards that come with keeping bees and making honey?

The rewards are simple. First, I have learned how to keep bees and reap a crop; all from an insect that has fascinated me all my life. Second, I get to make a living doing it. It doesn’t get much better.

Do you get stung often?

During the early months of year (April, May and June) the bees are fairly easy to work with because the weather is decent. The temperament of the bees can change easily though, especially if they sense a change in the weather. When that happens, they become aggressive and start stinging. The worst time of the year is the end of July to the end of August. This is when we start to remove the honey and the bees become very protective of their hive and stinging is very common.

Do you have a memorable, unique or funny story about selling at the City Market Downtown?

About 3 years ago, a lady in a wheelchair stopped at our stall to purchase some honey. After a while, she asked me which part of England Joseph came from. I told her a small town named Barrow-in-Furness. She said yes I know it and asked where in the town. We told her Walney, or more specifically the village of North Scale. Then she went on to say she was sent over from Canada and stationed there during the war as a nurse. She had stayed in the RAF (Royal Air Force) huts (Hut 2 Site 4) while stationed there. Joesph then pulled out his key ring and on it was an old copper penny that had belonged to his dad. Inscribed on the penny was Hut 2 Site 4. It turns out that after the war Joseph’s family had lived in the same hut that she had during the war.

What are your future dates at the City Market Downtown at City Hall?

We are at the Market every Saturday!

Website?  Facebook?

www.coallakehoneyfarm.com and we are on Facebook.

Number of years in business

We have been growing in our greenhouses since 1970. We started selling at farmers’ markets throughout Alberta in 1973, and we began selling at City Market in 2004.

What kind of produce do you sell?

We grow and sell greenhouse vegetables. We grow cucumbers and tomatoes year round, and starting in March, we will grow a wide variety of peppers and eggplant.

You are producing heart-shaped cucumbers! How do they get their shape?

Mini Hearts are a mini cucumber. When it is sliced, the perfect heart shape appears. The cucumbers get their beautiful heart shape naturally. We place a plastic, heart-shaped mould over the cucumber as it begins to grow. As the cucumber increases in size, it forms the cucumber into a heart shape. Mini Hearts have a fresh flavour and are a bit sweeter than regular cucumbers. The cucumbers have a thin skin and do not need to be peeled. The response from customers to this new product has been great.

Is Doef’s Greenhouses a family-run operation? 

Yes. Helen and I started the business, but we are now joined by all 5 of our children in the growing and marketing of the product.

What are some of the challenges of greenhouse growing in a winter climate?

There are a number of variables that we have to consider and control. In winter, we have low-light conditions, short day-light hours and cold outdoor temperatures. It is also very challenging to transport produce in frigid weather. It is a lot of work to grow fresh Alberta produce during the winter, but once you taste the product, you realize it is all worth it.

What inspired you to become a farmers’ market vendor?

We love the direct connection with customers. It is very rewarding to get feedback about our vegetables, whether it’s positive or otherwise. Selling direct to customers also cuts out the “middle man”, allowing us to realize retail prices for our vegetables.

Why do you like selling at the City Market Downtown?

The City Market has a very good atmosphere.  And there is a great rapport between vendors, which I think further adds to the vibe and atmosphere customers love and feel.

Why are there more varieties of tomatoes available in the summer, than in the winter, if everything is grown in a greenhouse?

Doef’s is currently one of the only greenhouses in Alberta that grows tomatoes in the winter time.  We have a limited production area under lights for tomatoes. As a result, in winter we only grow the varieties that are the most popular.

Do you have a memorable, unique or funny story about selling at the City Market Downtown?

Being an outdoor market when we are on 104th Street, weather makes for very memorable market dates.  Windy, snowy, rainy and hot days always stand out in my mind.

What are your future dates at the City Market Downtown at City Hall?

We are selling every Saturday at City Hall until mid-May. And when we go back outdoors to 104th Street, we will be there every Saturday too!

Follow us on Twitter:  @doefs

Number of years in business and at the City Market Downtown.

We have been in business for two years and we have been vendors at the City Market Downtown for one year. We have applied to be at the market for a second year, and hopefully many more.

What products do you sell?

We make a variety of authentic homemade Greek food straight from our kitchen to yours. Some of the products are: Tzatziki, Tirokaftero (spicy feta cheese), Hummous, Melitzano-Salata (Eggplant salad), Kalamata Olives, Feta cheese, Dolmathes, Keftedes, Mousaka, Spanakopita, Baklava and other seasonal deserts. We are working on saganaki cheese too.

Please note some of our products are gluten free and some are vegan.

How did you decide to start making and selling Greek food?

Over the years we always took pride in cooking for our family and friends for special occasions and celebrations. We always had fun doing it and our friends enjoyed the food every time. Everyone was encouraging us to start a business by opening a restaurant. We were always reluctant, but then an opportunity came up for us to be vendors at a farmers market. The rest, as they say, is history.

Where do the recipes come from?

Our recipes are simple and come from back home, learning from the best teacher, Mom.

What is your best selling product?

All of our products sell very well, but Tzatziki seems to be everyone’s favourite.

Why do you like selling at the City Market Downtown?

The City Market Downtown has a special feeling and a life of its own. It’s all about the freshness of the produce and fruits, the homemade products and crafts, and the special relationships vendors create with their customers. The customers want to know where their food comes from and they can get this experience at the farmers’ market. These are the beliefs that we hold dear to our hearts as well. We make the highest quality foods without any compromise in the ingredients we use. We like to be true to our customers and have fun along the way. It’s been great!

Do you have a recipe, using one of your spreads, that you would like to share?

A great appetizer dish is Zucchini and Tzatziki.

Slice the zucchini 1/4″ thick. Toss in a bowl with olive oil, enough to coat the zucchini, and add salt and pepper to taste. Take a pan and line it with parchment paper. Place the zucchini in the pan and bake at 400 F until golden brown. You will need to turn the slices so they bake on both sides. When the zucchini is done, plate it. Top with a generous portion of Tzatziki. Kali Orexi (or, Bon Appetit)!

Do you have a memorable, unique or funny story about selling at the City Market Downtown?

A customer came to see us one day and he told us his story. He was invited to his uncle’s place for dinner with the rest of the family. The uncle was thinking that he would surprise everyone with some of the amazing appetizers he had purchased at the farmers market. His uncle ran into the kitchen and brought out our Tzatziki, Tirokaftero and Hummous. Our customer smiled and said, “Uncle, we buy these all the time.” His uncle looked surprised himself and they all laughed and had a good time enjoying the appetizers. It was a funny coincidence.

What are your future dates at the City Market Downtown at the City Hall?

Everyone can see us every Saturday at the City Market Downtown, indoors at the City Hall during the winter months, and outdoors on 104^th street in the summer time.

Website? Twitter? Facebook?

Currently our website is in progress, we will be up and running this spring of 2012. Twitter and Facebook will be up and running at the same time.

We are excited about our site because everyone in Edmonton will be able to learn more about our company, our products, our menus and where we will be located. What we like the most is that everyone will be able to communicate with us. Bookmark www.theosgreekKouzina.ca and watch for our site to be live soon!

What made you decide to make and apply feathers to people’s hair?

I have been in the beauty industry for 30 years. I love trying new things, so put some feathers in my hair and had so many comments. I found a farm in B.C. that raises roosters and pheasants and sells the feathers to put in hair. So, I placed an order and inserted them into my daughters’ hair. They went to school and had so many people asking about them, so I just started taking appointments and it snowballed from there.

Where do you find inspiration for the feathers you create?

My inspiration comes when the client first sits down in my chair. We decide on a few colours and I look at their hairstyle, hair and eye colour. Then I play around with placing them in different spots on their head while they are holding a mirror. I love watching their reactions.

Do you think feathers are for everyone?

I think everyone should try having a feather or two installed in their hair. People always think, “No, that won’t look good with my hair”, but honestly, once they do get them, they love it.  And if you try them and don’t like it, they are not permanent and can be easily removed.

How do you decide what feathers will look best in someone’s hair?

I like to see how people are dressed, what their favourite colors are, what hair color they have, and then I go from there. Some people don’t realize that short hair can look fabulous with feathers if they are done properly. The lengths and many different colors of feathers varies. Even where the feathers are placed on the head can make a huge difference. The longer the hair, the longer the feather I use.

Why do you choose to sell your products at the City Market Downtown?

I love seeing and meeting people at the City Market. You get to meet a wide variety of people. Most of these people haven’t even heard of feathers being installed into hair, and I love the reaction when they get feathers done, or see the feathers in my hair and how beautiful it looks. It is a simple and inexpensive to completely change your look.

Do you have a memorable, unique or funny story about selling your products at the City Market Downtown?

The first time I was at the City Market Downtown, I was installing feathers into a woman’s hair and I was really concentrating. When I finished and turned around, I had a line up of people waiting to get feathers!

Upcoming dates at the City Hall Downtown at City Hall?

I am at the Market every Saturday. I hope to see you soon!

What flavours of bagels do you sell?

There are a number of flavours: Multigrain, Cinnamon Raisin, Classic White – plain, poppy seed & sesame seed, Whole Wheat – poppy seed, sesame seed & everything (onion, garlic, caraway seed, sesame seed & poppy seed).

How are Montréal-style bagels different than other bagels?

Most bagels sold in grocery stores and fast food outlets are produced from a commercial bagel-making machine using simplified ingredients. Besides yeast, flour and water, Montréal-style bagels contain eggs, vegetable oil and barley malt. They are also shaped by hand — so they actually have bagel holes — and they are boiled in water sweetened with honey before they are baked at very high temperatures. The result is a denser, chewier bagel with a lot of flavour in the bagel itself, not just the garnishes.

What is your best selling bagel?

Classic white with sesame seeds.

How did you start making bagels in the first place?

I am a Red Seal Chef and I make a point of learning how to cook anything that I think is fabulous. I was ho hum about bagels until I first had one in Montréal. I tracked down a recipe in The New York Times, of all places, and with a little experimentation managed to produce a reasonable facsimile. I don’t twist the bagels exactly the same as they do in Montréal and my bagels rise a little higher because Edmonton is so high above sea level.

What kind of feedback do you get from customers on your products?

I get mixed reactions. Some people prefer the bagel-machine bagels. Others, especially people from the Montréal –Ottawa – Toronto triangle are grateful to find what they consider to be a “proper” bagel.

What inspired you to become a farmers’ market vendor?

I reached a point in my life where I no longer wanted to be a boss or to have a boss. During the last boom, it became almost impossible to keep employees in the food industry. Busy, successful restaurants were going under because they couldn’t keep staff. By making the bagels in my warehouse loft and selling them at farmers’ markets, I can make a modest living without having to worry about whether my employees or coworkers are actually going to show up for work that day.

Why do you like selling at the City Market Downtown?

Downtown is my neighbourhood. It’s where I live and work. I love being outside in the summer and in our beautiful, light-filled City Hall in the winter.

What is your favourite way to enjoy your bagels (sandwich, spreads, plain, etc)?

I prefer them with butter or cream cheese or as an open-faced sandwich made from lox, ham or pastrami. I’m not fond of slathering them with jam for breakfast as many people do, but then I don’t have much of a sweet tooth.

Do you have a memorable, unique or funny story about selling at the City Market Downtown?

A few weeks ago at the City Hall Market an acquaintance of mine (we volunteered together at the Jazz City Festival) stopped by my stall. He can’t eat bagels, but to support me and the market he picked a woman out of the crowd at random and bought her two bags of bagels. It  was a delightful Pay It Forward moment.

What are your future dates at the City Market Downtown at City Hall?

Currently, I plan to be at all of them.

Vendor name: imj Artistry

Number of years in business and at the City Market Downtown.

I have been selling my products at crafters markets for three years, and this is my first year at City Market Downtown.

How did you decide to make wool based products? Is this a full time or part time venture? If part time, what is your other career/job? 

I learned to crochet at 4 years of age. My mom taught me. The first thing I created was a leash for my chameleon so we won’t loose him in the grass in our backyard. I’ve always liked wool for its warmth and versatility; it seemed a natural thing to get creative with it. I enjoy experimenting with all natural fibres of different species, colours and makes to get the perfect outcome. With my crochet, wet and machine felting, I always try to be environmentally conscious with my creations. Aside from that, I have been a massage therapist for 14 years and that has been my main line of work. Both careers allow me to be creative in completely different ways.

Where do you find inspiration for the pieces you create?

I find a lot of inspirations from the colours in nature. Lately I have been interested in vintage crochet patterns and recently made a wrap in the ‘pineapple’ pattern that most people would recognize as a doily at their grandmother’s house!

What does your name stand for?

It’s my name, my initials. And the word artistry, well, I am a fibre artist and a wool addict!

What is your best selling product?

Custom ordered wraps and scarves, crocheted alpaca fingerless gloves and hand-felted cuffs.  I have felted landscape pieces that have been well received as well.

Why do you choose to sell your products at the City Market Downtown?

I love the feel of the market, the camaraderie between vendors. And Edmontonians are great supporters of local products. It’s always good to shop local!

Do you have a memorable, unique or funny story about selling your products at the City Market Downtown?

We make wool felted dryer balls and the first pair we sold was to someone learning how to juggle. They won’t break and they come in threes!

Upcoming dates at the City Hall Downtown at City Hall?

I am at the Market every Saturday until the end of March.

Website? Twitter?  Facebook?

You can find me on Facebook – imj Artistry.

Number of years in business and at the City Market Downtown.

My first market was in St Albert and then I came downtown to the City Market when indoor market opened.

What kinds of products do you sell?

Gluten free cupcakes, flax bread, cheese bread, ginger snaps, chocolate chip cookies, brownies & banana, carrot, berry, lemon, pumpkin, cinnamon sweet loaves.

What prompted you to start making and selling gluten-free products?

I have been celiac for 19 years and when visiting farmers markets noticed a lack of tasty baking that was available for sale.

What are your best selling products?

Customers seem to really like the flax bread and cheese bread. As well as sweet loaves and cookies. Tarts were also popular over Christmas.

What kind of feedback do you get from customers on your products?

They seem to be very thankful that they now have tasty choices and that they can make a sandwich or toast like everyone else. That is a huge treat for a celiac.

Do you have any tips for home cooks that want to bake or cook gluten-free?

Don’t be afraid to try as experimenting can lead to great results. You will find that it takes a blend of flours to make the texture right and the baking tasty.

What inspired you to become a farmers’ market vendor?

The need for gluten free baking.

Why do you like selling at the City Market Downtown?

It is a great place to meet new people and assist those who have dietary limitations, like myself.

Do you have a memorable, unique or funny story about selling at the City Market Downtown?

I love it when customers get so excited to eat something that is better than they ever expected. Often times, it has made they day/life better. I like that I can make a difference in their dietary outlook.

What are your future dates at the City Market Downtown at City Hall?

I am at the Market every Saturday until the end of May.

There are a variety of ready to eat meals, appetizers, cookies and other sweets you can pick up at our farmers’ market that will make your entertaining life easy.

Looking for an easy but impressive appetizer?

There are lots of options at the City Market Downtown. The Happy Camel makes a wicked hummus and soft but chewy pitas that can be dressed up for a potluck. Theo’s Greek Kouzina has lots of appie options – dolmades (simply put them in your own dish and serve), a great tzatiki that would serve as a great dip for a veggie platter (made with local veggies from Kuhlmann’s Market Gardens and Doef’s Greenhouses), or their Tiro-Kaftero, which is a red pepper and feta spread that would be perfect spread on crostinis (make them with Prairie Mill Bread company bread) topped with halved cherry tomatoes from Doef’s Greenhouses, or even a slice of prosciutto.

You can always pick up some Fiesta Olives. If you really want to impress and look festive, pick up a torta from Citrus. Goat cheese, pesto, sundried tomatoes layered together and spread on bread or crackers. It is guaranteed you will be asked for your “recipe”.

Need to bring a bottle of wine?

Pick up “The Other Red”, raspberry wine in a beautifully designed bottle, from our vendor Barr Estate Winery, just east of Sherwood Park. Or purchase a bottle of one of the many varieties fruit wine from Birds & Bees Organic Winery.

No time for holiday baking?

Our baker vendors can help you fill that cookie or sweets plate. Cake bites are all the rage and Oodles of Cake Bites offers a variety of flavours each week. Or pick up cookies from Cookies and Catering or Confetti Sweets to add to your holiday cookie plate.

Want an impressive hostess gift?

For your favourite female hostess with the mostess, choose an assortment of pretty macaroon cookies from Mirabelle Macaroons (flavours like salted caramel, pistachio, chai and passion fruit) and wrap them in cello with a festive ribbon. Or a few bags of Newget (flavours like hot chocolate, espresso and dark chocolate berry) wrapped together with a ribbon makes a nice gift. On their own or along with a bottle of wine, both make for the perfect indulgent gift. If your host is a man, pick up some jerky from Mr. Jerky (what guy doesn’t love jerky?), or try the popular Bacon Jerky from Irvings Farms Fresh, or give the gift the locally roasted peanuts from Dean Enterprises.

Busy being festive and have no time to make dinner?

It can be tough to eat properly when you have shopping, decorating and visiting on your daily agenda. Make it easy on yourself and pick up a few things at the Market to prepare a quick, healthy and flavourful ready to eat meal. Ocean Odyssey Inland has a wide range of fish and seafood to choose from, and they sell crab cakes too, which when paired with a simple salad, make for a quick, easy meal. Some homemade pasta and pesto from Pasta by Caterina makes for an easy dinner during the week. Medicine Man Bison sells his signature bison burger patties in frozen form so you can quickly throw them on the barbeque. Or try his bison meat pies, or the range of meat pies from Little Jack Horner (they even sell a mini Tourtiere, the French holiday meat pie!).

We’d love to hear your holiday entertaining ideas with City Market Downtown products. What are your favourite holiday market food finds?