Night Market, Dec. 12
The Saskatoon Farmers’ Market will be holding a holiday night market on Thursday, December 12 from 4-9 pm. Wine, appies, carols and a butter tart competition. (via @tammyrobert)
Earth Bound Expansion
Earth Bound Bakery now has permission from the City for its renovations: a new kitchen space and a larger dining area. In his blog, Trent says, “We plan to soon offer breakfast, more lunch options, more take away meal options and perhaps in the future some special event dinner functions.”
Northern Vigor seabuckthorn berries on Saturday at the Saskatoon Farmers’ Market. She shared her recipes for Seabuckthorn Tomato Sauce, Seabuckthorn White Chocolate Mousse and Seabuckthorn Lemon Chai Cider.
Here’s the recipe for the tomato sauce. Email me if you’d like one of the other recipes and I’ll send it to you.
*1 cup Seabuckthorn purée
*796 ml can whole tomatoes or four whole fresh tomatoes
*two stalks celery, finely chopped
*1 medium onion, chopped
*3 cloves garlic, minced
*4 tablespoons oil
*2 Tbsp each fresh or dried basil and oregano
A few pinches of cinnamon
1/8th cup brown sugar (small handful)
Salt and pepper to taste
*Sauté garlic and onions in oil. Add celery, then tomatoes and Seabuckthorn purée. Add spices and simmer till slightly thickened. Blend with an immersion blender, leaving some tomato chunks. Freezes well!
Britain’s First Tea Plantation
Did you know that there was a 10-year-old tea plantation in England? Their rate of plant loss is around 80% - talk about perseverance. The article includes a recipe for Darjeeling-Roasted Sweet Potatoes which intrigued me.
Middle Eastern Recipes
I know. It’s highly unusual for me to include recipes in Flavourful Saskatoon. But why not? And most of these Middle Eastern recipes from The Guardian are vegetarian: Muhamara (crimson dip), Bourekas (puff pastries), Cauliflower & Chickpea Tagine with Harissa and Preserved Lemon, and Pistachio Baklava would make an excellent meal. Please invite me.
Flavourful Saskatoon is a weekly Monday feature. I also post regular profiles of culinary entrepreneurs, new restaurants and new food products.
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