Flavourful Saskatoon, October 21, 2019


Local Happenings 
Dennis Skoworodko of Our Farm will teach you how to make sauerkraut in a fermentation workshop at MakeSpace from 9:30-11 am, Oct. 26.

Celebrate Hallowe’en Mexican style with Pan de Muerto from the Mexican Bakery at the Saskatoon Farmers’ Market. Or, enjoy a kiss of strawberry or Saskatoon berry jam with one of their Besos.


I’m delighted that Dad’s Organic Market is now carrying some Miyoko’s vegan cheeses made from fermented cashew cream. They’re the best of the bunch in my opinion, especially the smoked and aged farmhouse cheeses.

Of course, you may prefer a regular dairy cheese. In which case, I highly recommend Saskatoon Spruce’s cheese. Be sure to try the smoked variety, which has lots and lots of flavour.

Have you tried Black Fox Farm & Distillery’s haskap gin? It incorporates haskap berries from boreal forests around the world. A percentage of the profits goes to the Saskatchewan branch of the Canadian Parks and Wilderness Society.

Recipes
Don’t let the fall colours fool you. There are still lots of fresh vegetables at the Saskatoon Farmers’ Market. Look at these gorgeous Hakurei turnips from Kaleidoscope Vegetable Gardens! This Japanese turnip “is sometimes referred to as a salad turnip, due to its crisp, delicious raw flavor. Unlike other turnip varieties, hakurei do not need to be cooked. They have an even-textured density and the flavor pairs well with a variety of different food items. Eat them raw (just whole, or chopped/grated in salads), make a quick pickle, or cook with their greens to enhance their natural sweetness.”


Food for Thought 
Food without fields? “Tech ‘solutions’ to agricultural challenges can actually perpetuate the industrialized food system. . . . We need to consider, too, the vast amount of time and resources diverted to technologies that entrench us further in a fossil-fuel dependent food chain versus a liberated, regenerative one.”

How well does your favorite chocolate bar score when it comes to farmer income, child labour, organic and/or non-GMO? Find out on the Chocolate Scorecard.

Meat consumption per capita grew by 75% between 1961 and 2011. Some of the factors driving increased meat consumption may surprise you as they include urbanization and the number of women in the workforce.

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 nature/environmental initiatives and events. 

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