cool finds on granville island
was out there a couple of years ago and found a neat little plant called sea asparagus,tasty little green succulent leafs ,would be good pickled but i ate the bag i got before i got home to ab.well i got some vacation time coming up this spring(if it ever comes,bloody groundhogs anyway )and im going for a camping, eating ,traveling ,visiting trip to van and over to the island .i want to stop at granville and pick some more of this stuff up.i know there are more hidden gems kicking around there ,anyone have any favorites .i just might like to give those a try as well ,thanxs
As mentioned, Oyama has great stuff. Take the dried sausages camping for sure, they last quite a while without fridge. Both Edible BC and South China are good recs too. The former has a good selection of fancy chocolate bars as well as sea salts galore. South China has increased its stock beyond Asian specialties and now carries quite a lot of Latin American spices. The one place that sometimes slides off the radar is the bulk food store, it amazing what that place has: several trail mixes, little French lentils, unsulfered dried fruit, and even nutritional yeast (I know, I know, a real treat). If you like chocolate with weird flavours, Chocolatas has some good ones (chai).
I haven't been to Finest At Sea at GI yet, but their other outlet has a lot of interesting prepared fish dishes (salads, soups, smoked salmon) in addition to their fresh, sustainable fish fillets/steaks.
Sea asparagus is amazing prepared like fiddleheads: steamed till bright green, then sauteed with garlic and splashed with vinegar.
I nominate Mike Vitow's corned beef. As he writes:
"J. Beethoven's Corned Beef often gets compared to that which is offered at the Carnegie Deli in New York and Schwartz's in Montreal. I am a native New Yorker. My product is strictly hands on, non injected, tender and flavourful. The briskets are cured in barrels and turned every few days for a two-week period before they are cooked. "
Seriously amazing. If you aren't sold, you can go try it at Salt Tasting Room before you commit to an entire chunk. He's not always at the market, though. I think he goes every four to six weeks; he has a mailing list and will let people know when he's there.
Last time I was in Vancouver I brought a hunk back home to Edmonton in a cooler bag. I didn't buy enough. It was so good, delicately steamed and on rye with a thick slather of mustard...