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Judie Glick and Carol Jensson, original Granville Island Public Market vendors, offer up a little history with a helping of fresh recipes
The New Granville Island Market Cookbook offers a fresh take on a modern classic
Judie Glick and Carol Jensson first bonded over a cup of coffee at the Granville Island Public Market in 1979. Both women were among the first owner-operators at the fledgling market located under the Granville Street Bridge. Glick founded what is now Fraser Valley Juice and Salad Bar while Jensson opened the Blue Parrot Organic Coffee House.
Glick used to sidle up to Jensson’s espresso bar to sample 60-cent espressos, and the two would go out on the town after the market closed for the week on Sunday nights. They were united in their interest to bring a new way of shopping and eating into the mainstream, combining the European tradition of daily market shopping with food not available in your average supermarket.
According to the duo, this was the first time chunks of parmesan, fresh pasta, lychee, bagels and even espresso were available in Vancouver outside neighbourhood ethnic markets.
“You could find carrot juice at health food stores,” says Glick. “But now grandmothers would come and buy carrot juice for their family. The market brought fresh food and cultural food together in one area.”
In 1985, Glick published a popular, ring-bound cookbook titled The Granville Island Market Cookbook, featuring recipes inspired by the market-fresh ingredients themselves. Glick and Jensson recently teamed up to reinvent the classic cookbook with The New Granville Island Market Cookbook.
The new cookbook features a combination of old favourites as well as modern twists on traditional recipes reflective of the even greater variety of produce now available.
A few of the original recipes, such as a homemade pie crust with margarine and oven-fried parmesan chicken, remain untouched. An antipasto recipe, which was very popular in the 1980s, has also been included, but reduced in size.
Glick and Jensson are still active in the local food industry. Jensson is the former creative coordinator for James Barber’s The Urban Peasant. She continues to own the Blue Parrot Organic Coffee House and is now a food stylist in the Vancouver film industry. Glick has since sold her food business and remains a food writer.
The recipes in The New Granville Island Market Cookbook are organized by season. Here is a sampling of three comforting recipes, just in time for fall.
This vegetarian recipe comes from our multi-talented photographer and friend Tracey Kusiewicz. Serve on brown rice and top with finely diced green apple, fresh cilantro, and chopped almonds
Ingredients
Suggested Garnishes
Instructions
Makes 4 servings.
This savoury appetizer can be made either as a single large rectangle and then cut into individual portions or used to fill vol-au-vent shells. Either way, it’s delicious!
Makes 12 slices or 8 vol-au-vents.
This is a perfect and easy-to-make fall dessert, delicious with vanilla ice cream.
Topping