This past September, I moved to Prince George to do an internship with Northern Health. This ten month term will put me that much closer to becoming a Registered Dietitian while giving me the opportunity to explore areas of B.C. that I have never been to before. During my time here, I’ve managed to check out farmers’ markets in each town that I’ve visited, including Prince George (both the indoor and outdoor market), Fort St. John, and Dawson Creek. All of these markets have exposed me to great foods that I hadn’t tried before, like Guinness jelly and pickled green beans!
There are 13 markets to choose from in northern B.C. They’re a great place to support local farmers – it’s nice to know where your money’s going — and artists in your community. Eating local reduces your carbon footprint and may introduce you to tasty new products. Food picked nearby may be fresher and higher in nutritional value than grocery store foods that are often picked weeks or months in advance of sale. In addition to produce and canned goods, you can often find homemade soaps, breads, candles, and, occasionally, live entertainment.
Remember to bring along a few bags to carry home your purchases in and be sure to take some cash since many vendors do not have access to card readers .And don’t forget to bring along the family or invite a few friends to join you!
I made this Robin Hood recipe a few weeks ago with fresh carrots purchased from my local farmers’ market. I always try including a seasonal fruits or vegetables into my baking to improve its nutritional value. I hope you enjoy this hearty breakfast muffin as much as I did!
Carrot Spice Muffins (Recipe from: http://www.robinhood.ca/Recipes/Muffins-Biscuits-Quick-Breads/Bran-Muffins/Carrot-Spice-Muffins)
Makes approximately 12 muffins
- 2 eggs
- ½ cup (125 mL) oil
- 3 cups (750 mL) grated carrots
- 1 ¼ cups (300 mL) all-purpose whole wheat flour
- 1 cup (250 mL) granulated sugar (I only used a ½ cup)
- ¼ cup (50 mL) natural bran
- 2 ¼ tsp (1 mL) ground cinnamon
- ½ tsp (2 mL) ground nutmeg
- 1 tsp (5mL) baking soda
- ¾ tsp (4 mL) baking powder
- ½ tsp (2 mL) salt
- ½ cup (125 mL) chopped walnuts or pecans
- ½ cup (125 mL) raisins
Streusel Topping (Optional)
- 1/3 cup (75 mL) chopped walnuts or pecans
- 2 tbsp (30 mL) lightly packed brown sugar
- Preheat oven to 375°F (190°C). Line 12 muffin pans with paper liners.
- Beat eggs and oil until light.
- Stir in carrots.
- Add next 8 ingredients Stir just until moistened.
- Stir in nuts and raisins.
- Fill prepared muffin cups 3/4 full.
- Combine nuts and brown sugar for topping in small mixing bowl. Sprinkle on top of muffins.
- Bake for 25 to 30 minutes or until top springs back when lightly touched.
About Laura Ledas
Laura is UBC Dietetic Intern completing her 10 month internship with Northern Health. Even during the Prince George winter, Laura dreams about her summer garden. She loves spending time being active outdoors and is looking forward to enjoying more seasonal vegetables as the weather begins to warm!