Can you believe that summer officially starts in 3 days? It's incredible to look back at our progress since the start of spring back in March up to now. We've gained some new fans, started appearing at now 2 markets, and many other events happening behind the scenes. We'll give you updates when we can about those.
Updates & Events
We've definitely been growing (bolting even!) over these past few months since the start of spring, and I can't tell you how exciting that is! I mentioned that we're now at 2 markets in the local community. We're excited to announce that aside from our presence at New Westminster Farmer's Market every other Thursday (next date 6/22), we're also at the Burnaby Farmers Market every Saturday. We debuted this past Saturday at Burnaby with great reception and success. Everyone at both markets welcomed us with open arms and sense of community. We're so happy to be a part of all this and creating an atmosphere of sustainability and entrepreneurship.
We're also starting up a new rewards and referrals program where you can win points to get some serious discounts on our online store. Each action goes into your account and have no expiration date. It's our way of saying thank you to all our steadfast supporters and all those that continue to spread the word of urban sustainability. If you haven't already, sign up for an account now by clicking on the purple button on the screen and start earning.
Have you signed up for our email list yet? If so, look into your spam folder and whitelist our emails. We've been getting some feedback from our supporters about how they keep missing them. Because our email is still relatively new according to Google, the algorithm flags our emails and considers them spam. Whitelisting our emails would help us out immensely in keeping in contact with both established and new supporters. So please do that now. We have some awesome emails we send out weekly, and our marketing person works really hard on them. Yet to sign up?
Roasted Beet & Carrot Salad Recipe
And now another salad recipe! This one comes from an anonymous chef in our Facebook Group.
Serves 2 appetizer salads or 1 dinner salad
Ingredients
- One dozen small beets, peeled and cut in half or leave whole (alternatively 6 medium beets, peeled and cut into wedge or cut into planks or even cubes)
- 6 little carrots, peeled and cut in half or leave whole (alternatively 3 medium carrots, peeled and cut into wedges or cubed)
- Pinch of salt and pepper to taste
- Optional pinch of herbs like basil and/or dill
- 1 tbsp cooking oil
- 1 tsp olive oil
- 1/2 of the herbed lemon dressing
Method
- Preheat oven to 425 F.
- Cut vegetables to desired size and shape (just make them consistent for even cooking time). Coat with preferred oil, season with a sprinkle of salt and pepper (and optional herbs).
- Roast in 5-10 min increments until fork tender.
- Once finished roasting and still warm toss in the dressing and leave in the fridge for a few hours.
- Add olive oil before serving to prevent cold temperature clumping.
And that's it! Enjoy and let us know how it went on either our social media or in person at any of the upcoming markets. We hope to see you soon. Thanks for stopping by!