Flavourful Saskatoon, August 29, 2016


Superfoods Seminar, Sept. 13
Find out how you can add superfoods to your diet from 6-7:30 pm, Sept. 13, at the Glen at Crossmount.

Climate, Food and the Future, Sept. 18 
The National Farmers’ Union presents Climate, Food and the Future: An Evening with David Suzuki at 7 pm, Sept. 18.

Petra Market Expands 
Petra Market has moved to a new location at 227 Pinehouse Drive with an even larger selection of Mediterranean groceries including confectionery products and a Mediterranean butcher’s shop.

Enthusiastic Canners 
If you’re enthusiastic about canning, dehydrating, and preserving, you may want to join the We Can Can group on Facebook.

Indigenous Cuisine
Chef Rich Francis hopes to open a restaurant in Saskatoon serving pre-colonial indigenous cuisine. Francis has visited several indigenous communities across Canada to learn how they prepared their food. “You're not going to find [these recipes] in a history book because that is the colonial lens that everyone looks through, and the way that you're going to avoid that is you're going to actually go to the people that have lived and survived everything," explained Francis.”


Wild, Native Foods We Should Be Eating
“Although kale is currently enjoying the spotlight, many other rock-star fruits and veggies—which are bursting with nutrients and, unlike kale, are native to this continent—deserve attention as well.” Check out these native greens and fruits – some of them are sure to be in your backyard.

Turkish Scrambled Eggs with Tomatoes & Peppers
Turkish Menemen sounds like a great way to enjoy local eggs, tomatoes, and peppers from the Saskatoon Farmers’ Market.

Ecofriendly Wines Taste Better 
Winemakers have been reluctant to label their wines as ecofriendly for fear of reduced consumer demand and lower prices. But a new study shows that “eco-certified wine might actually be one of the best buys in the wine world. The quality is noticeably higher, especially in red wines, but the prices tend to be lower.” 

One that comes highly recommended (by my brother!) is Okanagan Crush Pad’s 2013 Free Form: “Free Form was made from Chardonnay and Sauvignon Blanc grown in Summerland. The wine came together in an unconventional way with no commercial yeasts, enzymes, or SO2 used. Matt Dumayne and David Scholefield let the wine choose its own path and monitored it to ensure it completed the journey.” 


Flavourful Saskatoon is a weekly Monday feature. I also post articles about food that is good, clean and fair; travel; and books. You may also enjoy EcoFriendly Sask profiling Saskatchewan environmental initiatives and events. 

You can follow Wanderlust and Words on Facebook, Twitter, or by email (top right corner).

Comments

Post a Comment

Popular posts from this blog

Flavourful Saskatoon, August 28, 2017

Image
The Next Great Food Business Public Tasting, Sept. 7 The Local Kitchen is hosting a public tasting with samples from each of the finalists in the Next Great Food Business competition. Finalists are: King’s Jerky, Kind Condiments , Smoke and Salt BBQ, Bannock Express , and Voodoo Van . Wine Tastings Guess the most expensive wine (Sept. 8), sample some Rhône wines (Sept. 22), or attend the 2017 Premier Showcase Wine Dinner (Sept. 28) sponsored by Saskatoon Co-op Wine Spirits Beer. Premier Showcase is also offering a Portugal with a Splash of California wine seminar (Sept. 29) and a Women & Whisky seminar (Sept. 30). Refresh and Renew I had a chat with Trent Loewen about his plans now that he has sold Earth Bound Bakery. He is heading east to visit chef friends in Ontario and then off to New Zealand to explore what's happening there. After 9 years with a single focus, it's time to explore new ideas. Interestingly enough, the bakery's new owner is a business
Read more

Flavourful Saskatoon, August 21, 2017

Image
Prairie Harvest Café I was sad to learn that Prairie Harvest Café has closed its doors. It’s been one of my favorite Saskatoon restaurants since day one, and I really appreciated the fact that the chefs focused on cooking with local ingredients, many supplied by the Saskatoon Farmers’ Market. All the best of luck in your new adventures. We’ll miss you. Hug a Farmer This has been a tough summer for many farmers. Prairie Sun Orchard lost their entire cherry crop to insects. Drop by their stand at the Saskatoon Farmers’ Market, tell them you care, and have an ice cream. My favorite is the chocolate cherry fudge, but Clare Pearson, the principal ice cream maker, says her new favorite is the salted caramel. Peppers If you’re like me, you assume that all small, skinny peppers are super hot and avoid them like the plague. But that’s a big mistake. Kaleidoscope Vegetable Gardens is offering two long, skinny peppers – one can be hot, but the other isn’t. Padron chile pepper
Read more

The Golden Towns of Beaujolais

Image
Heading north out of Lyon, you pass through a long tunnel and exit into a lush green countryside leaving the city far behind. You then turn and head up the hill onto winding roads between a patchwork of vineyards. Many of the vines are really old with short, thick, twisted trunks and a thin stem of green leaves and buds. These are the Gamay vines of Beaujolais, interspersed with a few fields of greener, leafier Chardonnay vines. South Beaujolais, just 45 minutes northwest of Lyon, encompasses 25 medieval villages of orangey-gold stone (limestone and iron) that is surprisingly vibrant (I had been expecting something lighter, similar to the Cotswolds in England). Some of the villages still have the remains of 14th century castles. Oingt is classed as one of the most beautiful villages of France and it really is lovely. You can take a walk around the town on the former ramparts and the church is austere and beautiful. I was on a half-day tour , which combined stopping to
Read more

Petra Market: A Mediterranean Grocery

Image
Tucked away in a strip mall on Primrose Drive (north of Lawson Heights Mall) is Petra Market, a treasure trove of food products from the Arabic countries in the Mediterranean. I’m fascinated by grocery stores full of unknown-to-me products but also a little nervous about trying things, so I was really happy when Nour Dabbour, the owner of Petra Market, showed me around and told me about the different items. Nour is trying to stock products from as many Middle Eastern countries as possible. He even stocks the same product from a number of different countries because he says that each country’s product tastes slightly different. Za’atar , a spice mix, is a prime example with packages from Lebanon, Israel, Jordan, and each one is a slightly different colour with a slightly different taste. The most popular areas of the store are the nut and treats bars with an amazing assortment of Middle Eastern candies and mildly spiced nuts. Nour gave me a variety to try and I’m real
Read more

Spelt and Millet: Ancient Grains for Today's Healthy Diet

Image
When I was growing up, whole wheat flour and rice were exotic options. Now we have a whole range of intriguing choices – buckwheat, spelt, millet, kamut – the list goes on and on. My problem is that I don’t know very much about some of these grains, so I arranged a phone call with Nicole Davis, the Owner/Manager of Daybreak Mill near Estevan. Daybreak Mill grows and processes approximately 18 different kinds of flour, whole and de-hulled grains, flakes, cereals, and legumes. They are 100% organic. “We want people to have access to healthy, wholesome food,” Nicole explains. Two of Daybreak’s products – spelt and millet – have been nourishing people around the world for over 9,000 years. Spelt Spelt was cultivated by ancient civilizations in Europe and the Middle East for thousands of years. It grows well in poor soil and doesn’t require fertilizer. It’s resistant to frost and the thick husk protects the grain from insects. However, spelt requires more processing than wheat as
Read more