BC Association of Farmers' markets
  At the Market  

We represent a community of individual markets, or as we see it, a community of difference. Each market reflects the uniqueness of the neighbourhood and the diversity of the community.


Brodo's Penticton Market Salad

Brodo's Penticton Market Salad

This recipe is courtesy of Chef Paul Ceccioni of Brodo Restaurant who cooked up a delicious seasonal salad using all ingredients from the Penticton Farmers' Market. This dressing was served over seasonal ingredients: Kale, golden beets, heirloom carrots, acorn squash, along with toasted hazelnuts and a poached egg.

Watch Chef Paul Ceccioni cooking live from the Penticton Farmers' Market 

Warm Pine Mushroom-Bacon Dressing


  • 1/2 lb Assorted Mushrooms- rough chopped
  • 2 Shallots- sliced
  • 6 cloves Garlic- slow roasted
  • 3 Slices Bacon-Sliced into skinny strips
  • 1 Cup Extra Virgin Olive Oil
  • 2 tsp Dijon Mustard
  • 2Tbsp White Wine
  • 1/4 Cup Apple Cider Vinegar
  • 1 Tbsp Honey
  • Salt & Peper to taste


  1. Saute the bacon in a medium heat fry pan until rendered half way
  2. Add the mushrooms along with 1/4C of the extra virgin olive oil and cook for approx 2 minutes
  3. Add the shallots and the roasted garlic and cook a further 3-4 minutes
  4. Deglaze the pan with the white wine
  5. Add the remaining ingredients and simmer for just a few minutes then set aside when ready to use.