The first Quesnel Christmas farmer’s market is comming up this Saturday, November 26, 2011!

We’ve made many new specialty items, including only-at-the-market super special treats!

There will also be an ultra loco sale on select items starting saturday through december to help eveyone fill their pantries for winter!

See you all there!

Thanks to everyone who entered our wildly successful RBC feature business of the month draw! Our winner is Vicky L. from Quesnel! Congradulations!

Looking for delicious and different ways to use beans? Here’s a great way! Delicious and packed full of good stuff, this recipe can be used with any kind of bean. Today I’m using navy and kidney beans…

Black Bean Burgers (as adapted from the Rebar cookbook)

2 c Black Beans
½ cup cooked Rice
2 T Olive Oil
2 t crushed Chilis
1 t Coriander
½ t Cayenne
1 t Salt
2 cloves Garlic
2 T Tahini
1 c Corn Meal

Soak beans overnight (or day). Cook beans and rice and allow to cool slightly by rinsing under cold water. While beans are cooling, heat oil and add spices. Add onion and cook until tender. Add garlic and cook for two min. Add rice and beans, stir and allow to cool. In a food processor, blend mixture with tahini. Once thoroughly blended add cornmeal. Shape burgers and fry (or BBQ) until browned. Enjoy in delicious fresh buns with fresh vegetable toppings!