There are many reasons to visit the Vancouver Farmers Market during the early part of its season. It may be a bit cold and rainy, but it’s easy to spend time at all of the booths, parking is easier, and the market isn’t crowded. It gives you time to chat with the vendors and find some overlooked places.
On my recent visit, I discovered NW Grill Farm-To-Fork. According to owner Junior Estrada, he has been at the Vancouver Farmers Market for the last three years. Three years?!?! Why haven’t I been here before? I ordered the quesadillas ($8). In my bowl, I got two moon-shaped quesadillas (made with freshly pressed and grilled tortillas wrapped around creamy Oaxacan cheese) topped with slices of Anjou pears and Gala apples with a sprinkling of crumbly queso anejo cheese. Beneath the quesadillas was a mix of fresh veggies (curly kale, zucchini, and carrots) quickly cooked on the grill. Below the veggies were tender navy beans and garbanzo beans.
Sosina Tedla and her husband, Elias Shashati, were at the Hummus Hummus booth. I got a vegan box — house salad, hummus, falafel, grape leaves, couscous, beets, pickles, olives served with tahini sauce and hot sauce (for $13). The luscious rice-stuffed grape leaves, fresh savory falafel, and rich creamy hummus were the highlights of this vegan feast.
My son and I were enticed by the aroma of sausages grilling in the Scratch Meats booth. British bangers and chicken spinach feta were available to sample. We tried the chicken spinach feta. They were so delectable we decided to take home a four-pack ($13).
