Visit theYLFMS Table at the Winter Market for:

Raffle Tickets - enter our fabulous gift raffles and choose the prize you'd like to win. Excellent prizes donated by market vendors. Members get 2 free tickets! Market Memberships - There is still time to become a member of Your Local Farmers Market Society. Memberships are valid until April 2006 and give you opportunity to attend our AGM and even to run for the YLFMS board. New members who sign up at the Winter Market will be entered into a special raffle draw. Market Buttons - pick up some of these great stocking stuffers and gift add ons. Show your market pride with a market button, or two or three...They're only a $1 afterall! Market Shopping Bags - get 'em while they're hot! A limited run of 50 cloth market bags will be available for purchase at the Winter Market. Be the first to have one or get one for the die-hard market goer on your list. Fill it full of market goodies for an over the top gift! Market Gift Certificates - can't decide what to get? Gift certificates are available in $5 denominations and are valid at any market YLFMS operates with no expiry. Slip one into a hand made card and you're all set!

Market Raffles

Thank you to everyone who supported the raffle this season! Congratulations to all the lucky winners!
Thanks to our generous vendors for their donations to the raffle prizes.

Seasonal Recipe

Hopefully you stocked up on potatoes, onions, squash and apples before the markets ended for the year. If so, you'll enjoy this cold weather recipe. Squash and Apple Soup Serves 6 2 teaspoons butter 1 onion, chopped 1 pound butternut squash, peeled and chopped 2 apples, peeled and chopped 1 small potato, peeled and chopped 1 teaspoon grated fresh ginger 1/4 tsp pepper or to taste 1/2 tsp. salt or to taste 4 cups water, vegetable broth or low-sodium chicken broth 1/4 cup apple cider 1 teaspoon packed brown sugar 1/2 cup plain yogurt 1 tablespoon toasted squash seeds (optional) DIRECTIONS: 1. In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger, pepper and salt; stir in water (or stock). Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender. 2. In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with squash seeds.

Articles for E-bits

E-bits is YLFMS’ monthly on-line newsletter, reaching over 1,000 supporters of the Farmers’ markets in Vancouver. If you would like to submit an article relevant to our readers on topics such as local food systems, farming issues, food preparation, food issues, recipes, sustainable agriculture, land preservation, arts and crafts production and community economic development please contact Tara at tara@eatlocal.org. Only articles pertaining to the overall goals and mission of the organization will be considered for submission. The next issue of e-bits will be out December 6 (a special early issue) Submission deadline: December 3, 2005.