Three Markets, One Valley: Provisioning Your Way Through the Comox Valley

How three weekly farmers’ markets make the Comox Valley a cruiser’s provisioning dream.

We’d been cruising north along Vancouver Island’s inner coastline for three days, working our way toward Desolation Sound with that perfect mix of anticipation and unhurried sailing that defines the best boating trips. The Comox Valley had been on our list for years—friends kept mentioning the incredible local food scene and the three farmers’ markets that run throughout the week. When the silhouette of the Comox Glacier came into view, I felt that familiar thrill of arriving somewhere new.

After years of provisioning from grocery stores in various ports, I’ve learned there’s a fundamental difference between shopping and sourcing. Shopping is a transaction. Sourcing is a conversation—with the land, the producers, and the community that sustains both. In the Comox Valley, with three distinct communities hosting markets across the week, you’re never more than a few days away from that kind of meaningful exchange.

We tied up at the Comox Marina and unloaded our bikes. The practical beauty of this setup became immediately clear: three communities, three markets, all within seven kilometres of each other. Each reflects the personality of its town, and together they create a provisioning rhythm that enhances your cruising experience rather than interrupting it.

Wednesday’s Comox market sits in the heart of this seaside community, just a 10-minute ride from the marina. It’s the newest of the three but has quickly found its footing. Vendors here seem to understand boat life instinctively—they know you’re looking for quality ingredients that keep well and travel safely.

Saturday in Courtenay is an entirely different scene. This is the Valley’s main event—the year-round market that moves from the exhibition grounds in summer to the Native Sons Hall in winter. Riding through town on a Saturday morning, you join a steady stream of families making their weekly pilgrimage. The scale is impressive: rows of vendors offering everything from organic vegetables, artisanal preserves, and local spirits to fresh-baked pies.

But it’s the energy that really sets this market apart. Food trucks serve breakfast to early arrivals. Live music drifts through the stalls. Kids run between vendors while parents compare heirloom tomato varieties. It’s community life at its best—practical and celebratory at the same time.

Vendors here have the professional polish you’d expect from the Valley’s largest market. They know their products inside and out, offer recipe suggestions, and aren’t shy about sharing their farming philosophies. It’s here that you fully grasp the agricultural sophistication of this region—producers who’ve mastered everything from heritage grains to specialty mushrooms.

Sunday finds us pedalling up to Cumberland, where the market reflects this former coal mining town’s contemporary identity. The energy shifts again—vendors who might also be mountain bikers or trail runners, serving a community where walking or cycling to the market is completely normal. There’s an adventurous, creative spirit that matches the town’s outdoor vibe.

It was in Cumberland that I stood before a display of leeks, their white stalks still dusted with Valley soil. The vendor mentioned they were perfect for soup, and suddenly our evening meal came into focus. New potatoes from the next stall, a bottle of local cider, and a perfect sourdough loaf from the baker who’d been up since before dawn.

Back on the boat that evening, prepping vegetables in our compact galley while anchored beneath the mountains, I realized this approach to provisioning had transformed our entire cruising experience. Instead of rushing through supply runs, we were building our days around market rhythms. Instead of settling for what was available, we were choosing ingredients with intention.

The leek and potato soup—equally good hot or cold, and perfectly suited to the flexibility of boat life—became more than dinner. It represented three communities, their distinct personalities, and the week we’d spent discovering what each had to offer.

As we shared our meal on deck, tearing chunks from that sourdough loaf and sipping cider as the sun set behind the Beaufort Mountains, I understood why experienced cruisers return to the Comox Valley season after season. It’s not just the protected harbours or the views. It’s the communities that welcome you into their weekly rhythms, and the quiet satisfaction of a meal built through genuine connection.

Tomorrow, we’ll explore those trails the Cumberland vendors recommended. Tonight, anchored in this remarkable Valley with the flavours of three markets still fresh on our palates, we’re exactly where we need to be.

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Creamy Leek and Potato Soup

Perfect for one-pot galley cooking—delicious hot or cold

Ingredients  

• 4 large leeks, white and light green parts only, cleaned and sliced
• 4 medium new potatoes, peeled and diced
• 2 Tbsp butter or olive oil
• 4 cups vegetable or chicken stock
• 1/2 cup heavy cream (optional)
• salt and white pepper to taste
• fresh chives for garnish

Instructions 

• In a heavy-bottomed pot, sauté leeks in butter over medium heat until softened, about 8–10 minutes.
• Add diced potatoes and stock. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
• Using an immersion blender (ideal for boat galleys), blend until smooth, or leave slightly chunky for texture.
• Stir in cream if using, and season with salt and pepper.
• Serve hot with crusty sourdough bread, or chill for a refreshing cold soup on warm afternoons on deck.

Find fresh, local food with ease!
Don’t forget to download the BC Farmers’ Market Trail app to discover year-round markets near you.