2011 QV Outdoor Market, now open!

Menu for Saturday's cookoff -
BBQ Pizza
1. Wild Boar , Red onion and Parsley Pizza
2. Grilled Leek and Venison Sausage Pizza
3. Tomatoes, Olives, Roasted Red Pepper and Basil Pizza

Recipe BBQ Pizza Dough
4 cups all purpose flour
1 1/2 cups warm water (avout 110 degrees)
2/3 cup whole-wheat flour
1 tablespoon olive oil
1 package active dry yeast
1 1/2 teaspoons salt
1 teaspoon sugar

-combine water, oil, yeast and sugar in a small bowl, let stand 5 minutes until it bubbles.
-mix flours and salt together thoroughly in a mixer, add water mixture while blending, let mix for 2 minutes.
-knead briefly on a lightly floured surface, place in a large oiled bowl and let stand in a warm place for 2 - 3 hours, it should double in size.
-once the dough has raised, roll out 1/4 of the dough into a circle about 1/8 inch thick, place onto a floured cooking sheet, repeat until you have four rounds.
-brush dough with olive oil (could also use herbed olive oil), place pizza, oil side down, onto a preheated very hot, oiled grill and allow to sit till the dough starts to bubble (1 - 2 minutes)
-brush top of the pizza with more olive oil and flip with your tongs, cook just til done (30 seconds to 1 minutes)
-remove from grill, top with favorite pizza toppings and return to a preheated grill on medium heat for about 2 - 3 minutes.
Watch carefully to avoid burning
When making pizza's on the BBQ remember that less is better, you can not add the same amount of cheese and expect it to melt.

Farmers, local producers, and Vanier restaurants: apply to be a vendor. We are now accepting applications.

For more information, email us at info@vanierbia.com or call 613-745-0040.

Reduce environmental impact and buy local fresh produce, while supporting our community. Keep visiting for information and updates.

We proudly present our market vendors:

Alpenblick Farm
Petra Stevenson & Stacey Haley
Cheese, lamb and workshops about food quality
613-253-2640
alpenblickfarm@sympatico.ca

Bearbrook Game Meats Inc.
Walter Henn & Sharen Armstrong
Game meat sausage, salami, pepperettes, pate, meat loaf, eggs
613-835-7575
info@bearbrookfarm.com

Foster Family Farm
Mel Foster
Beans, Beets, Broccoli, Brussel Sprouts, Cabbage, Carrots, Cauliflower, Celery, Corn, Cucumbers
613-851-3903
mc.foster@gmail.com

Hall's Apple Market
Chris Hall
Apples, pears, cider, sparkling cider, cookies, pies, squares, buns, muffins
613-342-6320
ckhall@ripnet.com

Island Spiced
Chef Carlton
Gourmet Island Hot Sauces
613-808-3579
chefcarlton@islandspiced.com

Kiwan Farms
Robbie Kiwan
Cucumbers, zucchini, eggplants, tomatoes, melons, beans, cabbages, herbs
613-248-8307
robbie_k3000@hotmail.com

Lemon 3 Fresh Homestyle Lemonade
Michel and Louise Lafortune
lemon3@live.ca
 
Honey Harvest
Dave Lyons
613-316-4801

Bergerie RRc Sheepfarm
Raymond Cadieux
613-673-1804

Alex Bread and DELI
873 Bank St, Ottawa
613-421-7613

Wild Rose Organic Farm
Diana Freeman
16231 Steele Rd. Moose Creek, Ontario

Ferme Bonne Mine
Isabelle Perdigal
p: 613-678-5690 email: info@bonnemine.ca
www.bonnemine.ca

Knock Out Cattle co.
Andrew Hodges
Beef – frozen, fresh, sausages, ground, steaks
C - 613 880 5618
w - 819 208 0787
andrewhodges49@hotmail.com

Rock ‘n’ Root Farm
Ralph Schipper & Cheryl Cadrin
Vegetables of all shapes, sizes and colours
613 984 0902
Rick_karayanis@carleton.ca

Maison Baguette
Amos & Donna
Baked goods, sweet and savoury
613 321 6030
info@maisonbaguettes.com

Ferme Älska
Genevieve Marquis & Gabriel Jort-Pelletier
Maple syrup, garlic. Also developing some transformed products : garlic flower pesto, maple & nut granola and maple sundried tomatoes.
819-593-4206
m.g.marquis@gmail.com