The Pemberton Farmers’ Market runs every Wednesday from 4pm to 7pm from June 19 to October 9, on Frontier Street (in front of the pharmacy and new liquor store), and features almost 20 different vendors, live music, community groups, and the most spectacular backdrop around. Find out what’s fresh by following them on twitter, @PembieMarket, or Facebook.
Camel’s Back Harvest is a small local farm that was established in Pemberton Meadows in 2012 at the base of Camel’s Back Mountain.
The farm is operated by Carrie and Remi Charron, both engineers by training, who moved back to Carrie’s family farm, Kuurne Farms, to raise their two kids on a farm setting.
Initially they started as a small market garden to serve the local community, but it soon expanded to include a U-pick strawberry operation after Allen and Tonette McEwan asked if Carrie and Remi could start growing strawberries to take over the local strawberry u-pick.
In addition to strawberries, they are growing a large selection produce including squash, beans, rhubarb, corn, cucumbers, lettuce, beets, and more, that are sold at the Pemberton Farmer’s Market, local supermarkets and restaurants.
Chocolate Chip Pumpkin Square
2 ¼ cup All-purpose flour
1 tbsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp baking soda
2 cup sugar pumpkin purée
1 cup granulated sugar
1 cup packed brown sugar
½ cup vegetable oil
1 cup chocolate chips
In large bowl, whisk together flour, baking powder, cinnamon, nutmeg and baking soda.
In separate bowl, beat eggs until well mixed and foamy. Stir in pumpkin, sugars and oil. Pour over flour mixture; sprinkle with chocolate chips. Stir just until batter is smooth. Pour batter into greased 13×9 inch baking dish; smooth top.
Bake at 325F for 45 minutes.