I moved to Prince George about two years ago and, as with any new city I venture to, I wanted to check out the local food scene.
I ate at a few different restaurants and was excited when I heard about Prince George's year-round farmers market. I was lucky enough to go to culinary school on Granville Island in Vancouver and still have fond memories of browsing around finding new ingredients and talking to vendors. I decided I would go on the next Saturday and build a menu solely on what I could find at the market. Get the creative juices flowing right? The days leading up to the Saturday market I began to feel like the build up to a first date. What will they have? Will the produce be good? Will the farmers even like me?
On Saturday at 9 a.m. sharp. I left the restaurant and showed up in my fresh chef whites hoping for the best. To say I was impressed would be a gross understatement. I filled my bags with amazing produce and seeds for P&R Organics, fragrant basil and tilapia from Northern Bioponics and was lucky to grab some bread from Red Rooster bakery (get there early they sell fast for good reason). As my arms sagged made my first trip to the truck to unload my bounty. Continuing my way around I let out a little squeak of glee as I came to the October Farms booth. I.Love.Bison. It's rich, gamey and if done right oh so juicey. I talked to Del & Eileen for a good 30 minutes for my arms were numb from my bags again. I'd been there just under an hour and was already regretting not bringing a bigger truck. I've never been one for planning though.
My path brought me to Phillip at Caribou Growers (delectable potatoes), Anne at Summerfield Farms, who raises choice beef and may be one of the nicest people I've meet here in PG. I had the priviledge of touring the farm with her partner Dave, and it was inspiring to see how much they care for their animals. That attitude of wanting to create the best possible product was something that was ample that day and every trip since. As a chef it is vital to have passion and love for the food you create, and when you find farmers that embody that it creates a marvelous relationship.
I haven't been to the market weekly like I use to (ahh new parenthood) but I encourage everyone to explore for themselves. Take the time to cook together as a family and feel pleased knowing your money is going back into the community and such a worthy cause. I will buy locally for the restaurant. Sure I could get a cheaper price from a big supplier, but money isnt everything and they dont have a face to me. I respect the work done by Priska, Robert, Jutta, Matthias, Del, Eileen, Randy, Brenda, Anne, Dave & everyone else at the market. And that simply makes the food better.
