News Archive

Here is a summary of all past news items. Simply click a headline to see the full story.

Get ready for the annual NORTH SAANICH FOOD AND FARM FESTIVAL (part of the FLAVOUR TRAILS 2016 event schedule)!  Click HERE to access the brochure, listing all the participating venues.  This year, along with returning favourites like FRUIT TREES & MORE, and the popular SHEEP DOG HERDING DEMONSTRATION at Victoria Epicure, they've added a tour of the 10 ACRES FARM on McTavish Road, a stop at the new FICKLE FIG CAFE & MARKET, and an unforgettable opportunity to tour the shoreline and learn from Tseycum elders at the TSEYCUM FIRST NATION.

Brochures will be available at the market on Aug. 13th and 20th.  Drive, walk or bike (check out the Flavour Cycle (see, but plan to meet the growers, harvesters, fishers, vintners, chefs and producers in our own backyard!

North Saanich Residents are invited to to participate in a community and stakeholder meeting to contribute to a review and update of the District of North Saanich’s Whole Community Agricultural Strategy.

Make sure your voice is heard as the Disctrict of North Saanich reviews and updates their commitment to supporting agriculture and local food self-sufficiency through the Strategy.  The meeting is on Tuesday, April 26th, from 7-9:00 at the Saanich Peninsula Presbyterian Church, 9296 E Saanich Rd.  All the details can be found here:

Thanks to all who purchased tickets on the raffle to raise funds to support the North Saanich Food for the Future Society and the market (and of course, to Sandhu for his very generous donation!).  We're pleased to announce that CLARE VIPOND'S name was drawn at our final market.  There was a lot of interest and excitement over the season, and we hope to do a similar raffle next year!



Berries are delicious, but they're also kind of delicate.  Raspberries in particular seem like they can mold before you even get them home from the market.  There's nothing more tragic than paying $5.50 for a pint of local raspberries, only to look in the fridge the next day and find that fuzzy mold growing on their insides.

We're pleased to announce that Sandra Holloway (Phoebe's daughter) has invited us back to stage our 3rd Summer Fete in her garden on Sunday, June 23rd, from 1:00 to 4:00! This year, we'll be featuring 2 local beverage producers, Domaine Rochette (from Victorian Epicure) with local wines, and Sea Cider with their popular local ciders.  Some of our wonderful artists will be returning (Judy McLaren, Stephanie Steele, Heather Goulet, Rob Dempster), and we'll be featuring some new artists (Maggie Warkentine, John Maloney).  Brad Prevedoros will again entertain and inspire us with his music, and Sandra will be on hand to educate and enlighten us with stories of her mother, and tips to create a vegetable garden like her beautiful example in the heart of  the garden.

The new and improved North Saanich Flavour Trail weekend will be start at the Muse Winery on Friday, Aug. 23rd and run Saturday and Sunday, August 24th and 25th this year.  As in previous years, our market will be the starting-off point.    In addition to lots of new and returning vendors (as well as all our regulars), you can come to the market to get your program for the tour.  Three big events have been added to this year's Flavour Trail: 


On Sun. August 25th, at 1:00, plan to attend a screening of Nick Versteeg's local documentary "Food Security - it's in your hands" at the pavillion at the Federal Centre for Plant Health (8801 East Saanich Road, North Saanich).  

Check out this quote from Jamie Oliver: "Duck eggs make baked goods fluffier, moister and richer than chicken eggs. If you can get your hands on some fresh duck eggs, by all means grab some and take them home! Duck eggs make baked items so much fluffier than chicken eggs, you will be amazed. You substitute one duck egg per chicken egg in the recipe, even though the duck eggs are bigger. Duck eggs work best in baked goods like cinnamon buns and cakes. Duck eggs make waffles really fluffy, too. A duck egg yolk has more fat than a chicken egg and it's white has more protein. This means the white builds a loftier structure when whipped and the extra fat makes the baked good richer. Fluffier and richer? Um, yeah! This, my friend, is how old farm ladies win state fair baking competitions. Duck eggs interestingly are lower in cholesterol than chicken eggs. They also have a longer shelf life because their shells are so much thicker. They are also a good addition to gluten free baking - what your baked good loses in structure by omitting gluten can be partially gained back with the denser albumen (egg white protein). Seriously, their only downside is availability.So keep your ears open for soft and distant quacking. And if you hear it, for Pete's sake fire up your oven!" And you'll hear that quacking, and find those beautiful eggs at the Community Table at our market. Duck eggs also have much more of virtually every nutrient than chicken eggs (including twice as much iron and 5 times as much vitamin B-12).

Debbie Trerice now has North Saanich ethically-raised lamb for sale.  It's being sold by the half (left or right) and has been cut, wrapped and frozen.  The cost is $4.00/lb. hung weight, which works out to about $6.00/lb. after cutting and wrapping. 

Our market is focused on supporting agriculture and food production on the Saanich Peninsula.  We`re currently looking for new growers and food vendors to serve healthy food at the market. 

There are lots of obvious reasons to come out and support a local market.  Fresher produce, knowing where your food comes from, reduced carbon footprint; but the best reason is the fun you'll have when visiting the market each week to see what's new.

Thank you to all who attended The Promise of Spring Luncheon.  A special thanks to: Tina Fraser Baynes for sourcing and cooking the delicious food; Sommelier Kami Lee Rob of Wine Pixie Cellar Management for pairing the wines; and Jennifer and David Johns for hosting the event.  

On February 14th Jon Steinman, radio broadcaster and host of the national food show “Deconstructing Dinner”, addressed a sold out crowd at the Chalet Muse Winery.  Mr. Steinman is part of an award-winning independent media network working for a food-secure Canada.