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Table scraps

Market craving satisfied

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The first Sunday Whistler Farmer's Market of the season and I am sure I was the only one praying for rain.

Sunshine brings out too much shopping competition.

There is a definite strategy to ensuring you stock your bag with all of your favourite finds, and that means making your way to the Upper Village by 11 a.m. Even though the market continues on until 4 p.m., gem food finds are usually gone by the early afternoon.

So that is why I marked William Hayward's Planting Seed Project kiosk as the first stop of the day. His out-of-this-world muffins may not be quite off the planet, but sometimes Lytton, B.C. can feel that way. Hayward’s farm has no running water and no electricity. The market's mad scientist crafts every crumb of his muffins by hand: from the flour he grinds to the sugar supplement (stevia) he crafts. In addition to his peach-raspberry muffins, the scientist turned farmer also sells plant seed varietals he created himself.

I logged onto the market website — www.whistlerfarmersmarket.org — in hopes of printing off a kiosk map so I could chart out the most effective run of attack for the first hour. Looking at grey skies, I decided to forgo my treasure map. Crowds would trickle out with the rain, or so I thought.

I arrived ready with cash in one hand (the market doesn’t have debit) and two canvas bags in the other (go green at the market), and I wasn’t the only one. Not by a long shot.

Whistler was too long deprived of vegetables still dressed in the dirt from whence they came, pastries pulled from the oven by the same woman who sells them, and that sweet yet salty popcorn that you swear you are going to save until you get home. (It always manages to disappear into thin air before you reach your car.)

It had been eight months, roughly 240 days, 5,360 hours and more minutes than I’d like since I sat down with my favourite book, a cup of tea and a box of Sweet Sarahendipity chocolates. Chocolatier Sarah Plummer put me out of my misery with her colourful display of handmade chocolates airbrushed into edible works of art, ready and waiting for her winter-starved fans. Although she changes up her varieties each week, a few of the classics were there: rice crisp, chewy and super soft caramel (a must, must, must), earl grey and raspberry. I took time and serious thought with my first chocolate choices of the season.

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