Monday, June 15, 2015

Flavourful Saskatoon, June 15, 2015

Vegetable Lasagna, Prairie Harvest Cafe

Prairie Harvest Café 
We had a lovely supper on Prairie Harvest Café’s outdoor patio last week. The vegetarian lasagna and the gnocchi were topped with housemade ricotta (optional) and equally delicious.

Fun de Lentil Contest
If you love lentils, you’re in luck. For the month of June, three local restaurants are highlighting lentil dishes as part of the Fun de Lentil Tour and Contest. Calories is serving a vegetarian, Persian-inspired lentil and quinoa dish with sour cherries and dates. I tried the Lentil and Polenta Fries at Prairie Harvest Café and they’re great. Ayden’s is also using lentils in one of their dishes.

Lentil Fries, Prairie Harvest Cafe

Urban Agriculture 
If you’re interested in establishing an urban agriculture operation, read this interview with Jared Regier, Chain Reaction Urban Farm, as he talks about some of the questions he set out to answer before establishing his business.

Fruit for Thought, Regina 
Fruit for Thought is an urban fruit foraging organization in Regina. In Saskatoon, we have Out of Your Tree. And if you’re trying to figure out what to do with excess rhubarb, you can trade it for a margarita at The Hollows or baked goods at Three Sisters/Nestor’s Bakery.

Rosé Wines
I have the impression that rosé wines are trending – sounds perfect for summer. Here’s an article about Spanish rosé wines and another about rosés from British Columbia.

Peasant's Pick, Saskatoon Farmers' Market

Traditional Native Food
Native American tribes in the US are setting up food businesses and reclaiming their traditional foods.

Industrial Artisan Bread 
Can bread be both handcrafted and industrially manufactured? Triticum, a Spanish company, makes its bread using artisan techniques (organic flour, 48-hour fermentation). Then the bread is partially baked (60-65%) and deep frozen before being sold to high-quality restaurants.

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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