EATING WELL + BUILDING COMMUNITY
HAPPY NOMMING LEGACY COOKBOOK A WEEK IN THE LIFE ENTERTAINING LOCAL
ato d Tom Roaste r u o 0 Try age 4 e on p ip c e r Soup
SEASONAL RECIPES
FALL 2019 | EDMONTON
CELEBRATING EST.
60
1959
YEARS
SERVING ALBERTANS
Brown bag lunches don’t have to be bland and boring! Put some magic in midday meals this fall. We have recipes to inspire and all the ingredients you’ll need to make lunch worth looking forward to!
Grocery. Bakery. Deli. Café. Italiancentre.ca EDMONTON Little Italy | Southside | West End
CALGARY Willow Park
NO BLEEDS An independently owned restaurant that specializes in serving high quality comfort food in a family friendly, casual room.
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FAST AND DELICIOUS ASIAN FLAVOURS
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OLIVE ME TURNS 20
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A LEGACY OF LOVE AND HOPE
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A WEEK IN THE LIFE OF RIVERBEND GARDENS
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SOMETHING HOT, SOMETHING COLD
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ENTERTAINING LOCAL - BOOK CLUB
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BOOMERANG BAGS
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Q & A’S WITH MOJO JOJO PICKLES
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DIRTY CHAI AFFOGATO
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GATHER HERE - SEASONAL RECIPES
TABLE OF CONTENTS
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CREATIVE DIRECTOR'S NOTES
22 #YEGFOODMAKERS 44 BEHIND THE SCENES 46 MARKETPLACE 48 ONE LAST MUSE
Magazine
Creative Director Heather Muse Contributors Heather Muse Julienne Slomp Laura Muse Daniel Jack Guest Contributors Barbara Partridge Bri Vos Production and Design Anne deJong
Subscribe at eatlocalmagazine.ca For distribution, advertising, and general inquiries, please email hello@eatlocalmagazine.ca EATING WELL + BUILDING COMMUNITY
HAPPY NOMMING
@eatlocalmagazine Eat Local Magazine, established 2018 Contents copyright © 2019 by Eat Local Magazine Printed in Canada
LEGACY COOKBOOK A WEEK IN THE LIFE ENTERTAINING LOCAL
Tomato Roasted e 40 Try our on pag recipe Soup
SEASONAL RECIPES
FALL 2019 | EDMONTON
On our cover: Eat Local’s Roasted Tomato Soup Photo: Heather Muse On the back cover: No part of this publication may be reproduced without the written consent of the publisher.
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Eat Local • Edmonton • Fall 2019
Middle right: Bri Vos All other photos: Heather Muse
FROM THE CREATIVE DIRECTOR This issue marks our fourth issue, and a whole year of Eat Local Magazine - 4 issues in which we’ve explored all the seasons, shared recipes, told food stories, and fostered culinary connections. We are so grateful for the response that we’ve gotten from Edmonton – from notes about food stories that should be shared dropped into our inbox, to meeting people on the street who have enjoyed reading the magazine, we are excited to be bringing this platform to you, our readers! We hope you enjoy the Fall 2019 issue, and feel free to drop us a line at hello@eatlocalmagazine.com – we’d love to hear from you!
Heather is a local food photographer living her best
life in an old farmhouse with her family just outside of Edmonton. With one foot in the country and the other in the city, you’ll find her at a local coffee shop or spending time with her chickens.
heathermuse.photographer
OUR TEAM
Julienne has dabbled with
Laura loves to create simple
Anne is a graphic designer
photography and videography
dishes using fresh, local
and landscape painter inspired
over the years. Her love for food
ingredients. When not in the
by hiking and camping trips
and different cultures makes
kitchen she enjoys curling up
taken with her husband and
working with Eat Local a dream for
with a good book or spending
four daughters. She also enjoys
her. She enjoys spending time with
time in nature.
getting outside and spending
her family and going to the gym. jslmpvisualnarratives
time in her gardens. lauramusecooks
annedejongart
Eat Local • Edmonton • Fall 2019
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OUR PICKS: FAST AND DELICIOUS ASIAN FLAVOURS
LEFT: Roel Canafrance and Ariel del Rosario BELOW:: Classic Chicken Adobo
FILISTIX
10621 100 Avenue NW, Edmonton University of Alberta, Students’ Union Building, Lower Level 0-71, 8900 114 Street, Edmonton
www.filistix.ca WHY WE LOVE THEM: Started by cousins and second generation Filipino-Canadians Roel Canafrance and Ariel del Rosario, Filistix celebrates the flavours of the Philipines and Southeast Asia and offers good, hearty food. Filistix opened downtown earlier this spring, but they’ve actually been around for more than 10 years, starting with making grilled skewers out of a food truck. They soon moved into the University of Alberta food court, followed by a space at Grant MacEwan University. This spring, they took the leap and opened up a full-service restaurant in the downtown core, in a newly designed space with a mid-century, tropical patio vibe. Try their Breakfast Sando with house-made longanisa sausage and topped with a fried egg, or their Classic Chicken Adobo.
WORDS DANIEL JACK | PHOTOS HEATHER MUSE 6 Eat Local • Edmonton • Fall 2019
NOMIYA
11238 104 Avenue NW, Edmonton Other Nomiya Locations: 11160 Ellerslie Road and Unit 646, 3803 Calgary Trail, Edmonton
www.nomiyarestaurant.com WHY WE LOVE THEM: Nomiya is a family-owned Japanese restaurant, originally opened in 2010. They now have three locations in Edmonton, including Noodle Bar by Nomiya, located in Oliver Square. Managed by Wing Chan, with a lot of support from her husband Patrick Mah and her father Jeff Chan, Nomiya makes traditional ramen noodles from scratch and house-made broth that takes 8 hours to simmer to perfection. Sushi and tapas also round out the menu, making it a great spot to grab a casual bite. The family consistently goes back to Japan to continue to hone their mastery of ramen and brings approachable and delicious food to Edmonton.
LEFT: Wing Chan ABOVE: Tan Tan Ramen
Eat Local • Edmonton • Fall 2019
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OLIVE ME C E L B R AT I N G 2 0 Y E A R S WORDS DANIEL JACK | PHOTOS HEATHER MUSE
“SO, DO YOU LIKE OLIVES?” Heather Muse and I were visiting Olive Me, a shop that specializes in gourmet olives and this was the first question the owner Isabelle Fontaine Ortiz Martinez asked us. We sheepishly looked at each other and I admitted, “Sorry, we actually find them somewhat awful.”
As we sampled, Isabelle educated us about the olives she uses and how her operation runs. Grown in California and shipped to Edmonton, the olives arrive in their basic form in large five-gallon buckets. From there she and her team reduce the salt content, and then transform them into over twenty different, everchanging flavours that get sent to delicatessens around Edmonton, including one of her biggest customers, the Italian Centre Shop, or sold at farmers’ markets. Over the years her process has evolved from literally stuffing each olive by hand to an efficient machinedriven system, unique to her shop.
Rather than being offended by our extremely honest answer Isabelle gave us a slight nod, tapped her fingernails together, and told us she’d like to try change our view of the lovely little fruit that I Isabelle started Olive Me twenty years ago selling her had up to this point in my life, un-affectionately home-mixed creations at the Old Strathcona Farmers’ called “moose-poops”. Isabelle brought us into the Market. On her first day she remembers thinking, “If kitchen area of her production facility and soon had these don’t sell, how am I going to eat two buckets us sampling olives that immediately changed my worth of olives?” But when she sold out opinion. Olives stuffed with by 11AM, Isabelle knew she had a start. almonds, pecans, or feta cheese, ISABELLE STARTED OLIVE She still has her booth at the market and marinated with different ME TWENTY YEARS AGO and is grateful to the Old Strathcona combinations of sun-dried SELLING HER HOMEFarmers’ Market for giving Olive Me tomatoes, lime, basil, garlic, MIXED CREATIONS AT that start. ginger, dill, and even maple syrup
THE OLD STRATHCONA
made me feel like I had suddenly FARMERS’ MARKET. From a humble beginning working grown into an adult. I was no out of her parents’ house, later moving longer scared of those salty little operations to a shared kitchen, then a shop on 109 morsels I picked off my deluxe pizzas or that made a street, and finally to where she now has a production mysterious appearance in the odd tossed salad. facility in the business park off 99 street, Olive Me
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Eat Local • Edmonton • Fall 2019
TOP TO BOTTOM: French Connection – Pecan with a maple garlic dressing Manhattan – Sun-dried tomatoes, garlic, and basil Full Monty – Almond with feta, dill, and garlic
Eat Local • Edmonton • Fall 2019
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has grown into a successful business. But, like any small business, it hasn’t been without its hard times. Isabelle recalled a day over ten years ago when things were especially difficult, and she was ready to throw in the towel. A man came into the shop requesting her olives for his sister who was fighting cancer and the only thing she could stomach was Olive Me olives. That order provided a huge boost to the morale-o-meter and motivated her to CHALLENGE push past a rough time.
YOURSELF TO GO BEYOND CANNED GROCERY STORE OLIVES.
While demand from her customers keeps her creating and producing, Isabelle knows she couldn’t have gotten to where she is without her family. Her parents’ love and support got her through the initial tumultuous years, and now she is joined by her husband, son and other family members who are all working and supporting Olive Me.
where you can appreciate olives as a snack, challenge yourself to go beyond canned grocery store olives. Go to the Italian Center Shop or the Old Strathcona Farmers’ Market, find Olive Me’s assortment of olives, and your taste buds will be in for a surprise. Olive Me, congratulations on your 20th anniversary, cheers to the next 20. Find out more about Olive Me and see their
full array of flavours by visiting their website
www.oliveme.co or their facebook page www. facebook.com/olivemeinc/
Isabelle is passionate about her business and about olives. She shared her love of olives with us and now our evening snack tonight will likely include crackers, cheese, assorted meats, a glass of wine, and some lovely little “moose-poops” sprinkled throughout. If you don’t think you have reached that point in life
ABOVE: Isabelle Fontaine Ortiz Martinez LEFT: Lime & Ginger – Candied lime, ginger sauce and pear
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Eat Local • Edmonton • Fall 2019
"AUTUMN CARRIES MORE GOLD IN ITS POCKET THAN ALL THE OTHER SEASONS."
Eat Local • Edmonton • Fall 2019
ILLUSTRATION ANNE DEJONG
Jim Bishop
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Eat Local • Edmonton • Fall 2019
HAPPY NOMMING: A LEGACY OF LOVE AND HOPE WORDS BARBARA PARTRIDGE | PHOTOS HEATHER MUSE
Happy Nomming, by Martine Partridge, is a legacy cookbook with a story of passion, inspiration and love. Using gluten-free, dairy-free ingredients its pages are filled with fun, easy to follow recipes with engaging and informative introductions where Martine shares fond memories of some of Edmonton’s festivals. Martine was devoted to the whole food/buy local movement shopping and sourcing ingredients locally and encouraging others to do the same. Martine’s creativeness in the kitchen grew out of necessity as there were many foods she could no longer tolerate after being diagnosed with Crohn’s disease at 15. She was determined to recreate the dishes she loved without sacrificing flavor using new ingredients. What "WHAT BEGAN AS A began as a necessity grew into a passion to create and share with others NECESSITY GREW INTO who also had dietary restrictions but still wanted to enjoy amazing food and A PASSION TO CREATE flavors. Her goal was to create dishes that the whole family could enjoy and AND SHARE WITH OTHERS share together. Friends and family invited to Martine’s home for a meal were WHO ALSO HAD DIETARY always in for a treat dinning on locally sourced, whole foods prepared in RESTRICTIONS." unique and delicious ways. Martine believed that food binds us together and when served with love, is both a story and the perfect occasion for story. Besides being gluten-free, dairy-free, yeast-free and refined sugar-free, Martine’s recipes are also free of nightshades. Vegetables like white (not sweet) potato, eggplant, tomatoes and peppers, as well as spices like paprika, chili powder, curry powder and cayenne are from the nightshade family and are known to trigger inflammation, especially in anyone diagnosed with an autoimmune disease. For Martine, “spicing things up is not only achievable but absolutely yummy too!”
“Do you remember that moment when food became something more than just a substance to fill the void of hunger? Do you remember precisely what component of a dish brought that captivating discovery? For me the enchanting ingredient was Genovese basil. The first time my tongue discerned and truly enjoyed the feel and flavor of fresh, sweet basil. I was beyond smitten. I was taken” - Excerpt from Happy Nomming: Nourishing Recipes for Healthy Living, by Martine Partridge
Martine Partridge
In Happy Nomming Martine shares her passion for preparing a wonderful array of delicious, nutrient-dense foods that helped her heal and lead a very full and productive life despite being diagnosed with IBD, Crohn’s disease. For almost 25 years using dietary and lifestyle measures, working with both conventional and integrative medicine Martine was able to accomplish and fulfill many of her dreams including a BA Honors from MacEwan University and a MA, FirstClass Honors from the University of Edinburgh, Scotland. Through her popular blog “eathealthrive.ca” Martine touched the lives of people all over the world sharing her own vulnerabilities, victories and her delicious recipes. Her blog was well recognized: To quote Eileen Laird, author of A Simple Guide to the Paleo Autoimmune Protocol, “She was such a unique blend of strong yet kind, irreverent yet wise, sassy yet eloquent. She made us laugh, she made us hopeful, and she made our meals incredibly delicious.” In addition, Dr. Sarah Ballantyne, PhD, stated “She changed the lives of countless people through her flair in the kitchen, her honesty about the challenges of life with autoimmune disease. … her legacy lives on in this cookbook, a must-have for every kitchen” Martine lived bravely with cancer from January 2016 until May 2017; her light continues to shine brightly through Happy Nomming, her legacy cookbook and the life-changing wishes it will help to come true for many children offering hope, strength, optimism and joy! Martine chose Make-A-Wish® Northern Alberta to be the benefitting charity of her legacy project with 100% of all proceeds going to them. Make-A-Wish® creates life-changing wishes for children with critical illnesses, providing a chance for them to dream BIG and embrace the notion that anything is possible, even the future.
Happy Nomming can be purchased at: Chapters & Indigo, Edmonton, Spruce Grove, Red Deer Audrey’s Books – Edmonton Knifeware, Edmonton Amazon.ca
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Eat Local • Edmonton • Fall 2019
double chocolate cake HAPPY NOMMING'S
Gluten-Free, Dairy-Free Prep Time: 15 minutes Cook Time: 40 minutes Serves 10 - 12
Ingredients: ¾ cup almond flour ¼ cup coconut flour ½ tsp baking soda ¼ tsp sea salt 1 oz. unsweetened pure chocolate ¼ cup pure cocoa powder ¼ cup boiling water 3 large eggs ½ cup honey 3 tbsp palm shortening, melted
Chocolate Glaze Topping: ¼ cup Enjoy Life chocolate chips 2 tsp coconut oil
Directions: Preheat the oven to 325°F and grease a 9-inch round springform pan and line the bottom with parchment paper. Combine almond flour, coconut flour, soda, and salt in a bowl and set aside. In a small saucepan or in the microwave, melt the 1 oz. of chocolate and set aside. In another small bowl stir together the cocoa powder and boiled water until smooth. Beat the eggs, honey and shortening together in a large bowl. Add the melted chocolate and cocoa powder mixture, combine. Add flour mixture and beat to combine. Pour into the prepared cake pan and bake at 325°F for 35-40 minutes, until toothpick inserted in the center comes out clean. Allow to cool before removing from pan. For the glaze: melt chocolate chips and coconut oil together in a small saucepan, stir until smooth. Spread over cake and allow to drip down the sides.
Eat Local • Edmonton • Fall 2019
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thai chicken HAPPY NOMMING'S
Gluten-Free, Dairy-Free Prep Time: 15 minutes Cook Time: 30 minutes Serves 4
Ingredients: 1 tbsp oil 2 chicken breasts (1 lb), sliced thin ½ medium white onion, sliced thin 3 garlic cloves, crushed 3-5 lime leaves 1 tbsp ginger, grated 1 can full fat coconut milk 2 tbsp lime juice 1 tbsp honey 1 tbsp Red Boat fish sauce 1 cup carrot, julienned 1 tsp arrowroot flour plus 1 tablespoon water ¼ cup green onion, diced ¼ cup fresh cilantro, chopped
Directions: Heat oil in a large cast iron skillet over medium-high heat. Brown chicken; cook until done. Remove and keep warm. Add onion and a little more oil if needed. Sauté until soft; about 5 minutes. Add garlic, lime leaves and ginger; stir and allow to cook for one minute. Add coconut milk, lime juice, honey and fish sauce; and bring to a gentle simmer. Return chicken to skillet. Add carrot and continue to simmer for 1-2 minutes. Mix water and arrowroot starch together and stir into skillet until the sauce just starts to thicken; 30-60 seconds only. Remove from heat, discard lime leaves. Stir in green onion and serve topped with chopped cilantro.
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Eat Local • Edmonton • Fall 2019
artisan food market bringing Alberta to your plate
10706 124 st NW, Edmonton | www.meuwlys.com | 587.786.3560
are you in on the secret?
Charcuterie, Sausages, & Preserves Monthly Subscription Box
secretmeatclub.com
ANNE DEJONG ART w w w. a n n e d e j o n g a r t . c o m
Page 18-19 - Week in the Life – Riverbend Gardens
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Eat Local • Edmonton • Fall 2019
A WEEK IN THE LIFE OF
RIVERBEND GARDENS PHOTOS BRI VOS
Every day our crew begins at 7am and works in the fields until 4pm. Some days the crew splits in order to sell at multiple markets and deliver our CSA, but we always have staff harvesting, washing and packaging veggies with Aaron from 7am3pm Monday through Friday! During the summer months, we typically have a crew of around 15. They’re dedicated, hard workers and without them, we couldn’t do what we do! On MONDAY we harvest potatoes and carrots for the week. These crops can be picked, washed and packed earlier in the week because they store well for the markets later in the week. TUESDAYS we harvest beets for the week, then some brassicas and a few other crops for Tuesday and Wednesday markets. We pack up the truck and go to Beverly Farmers’ Market to sell from 4-8pm. WEDNESDAYS are all about our CSA (Community Supported Agriculture) weekly veggie delivery! We select which crops are at their peak in the fields and should be harvested for our CSA bounties. Then we harvest, wash, pack, harvest, wash, pack, harvest, wash, pack! And finally, pack up the 500+ CSA bounties to be delivered on Thursday morning. And while we’re doing that, we also load up a market truck and head to Southwest Farmers’ Market to sell from 4-8pm. THURSDAYS start by gassing up two of our delivery trucks and loading all the CSA bounties into them. We deliver the CSA through two different routes to make sure our veggies can be distributed across the city by noon for customers. We partner with other local businesses as our CSA pick up locations and they span as far as St Albert to south of Ellerslie and Sherwood Park to the west end! Once the CSA is delivered, we load up a truck and head to Fort Saskatchewan Farmers’
Market where we sell from 4-7:30pm. Heading in the other direction, we take a full truck load to Bountiful Farmers’ Market where we drop off veggies to spend the night in the cooler there so they will stay fresh for Friday. FRIDAYS are focused on markets! We sell at Bountiful Farmers Market (9am - 5pm) but on the farm, we›re choosing what veggies to bring to which of our four Saturday markets. Fridays are all about harvest, harvest, harvest, wash, wash, wash, pack, pack, pack! We finish the night with our weekly Friday Fire. We have an open invitation to friends and family to stop by and crack a beer with us (usually Blindman Brewing) and cook some sausages over a campfire while the kids splash in the pool we set up in the greenhouse. SATURDAY starts early getting market trucks packed up first thing in the morning. We sell at St Albert Farmers’ Market from 10-3, Old Strathcona Farmers’ Market from 8-3, City Market Downtown from 9-3 and Bountiful Farmers’ Market from 9-5. At the end of market hours, we pack up at St Albert, City and Old Strathcona, drive back home and unpack trucks. SUNDAYS are our slow day. We deliver more product to Bountiful Farmers’ Market if required and sell from 9-5. At 5 we pack up the stall and head home to unpack the truck. Sundays are also the day we take time to breathe and marvel at how grateful we are to live this amazing life, getting to grow healthy, delicious veggies for our community! Aaron and Janelle Herbert own Riverbend Gardens, and along with their team, work hard to put fresh vegetables on Edmonton’s tables. For more information about their farm and where you can get your hands on their delicious veggies, visit their website at www.riverbendcsa.ca
Eat Local • Edmonton • Fall 2019
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something hot
PHOTOS + WORDS JULIENNE SLOMP
Nothing beats a good bowl of chili or soup on these cooler fall days. These hot de arbol chiles are a surefire way to add some heat to your favourite fall chili, soup and stew recipes. They are similar in heat to cayenne peppers, but have a more complex flavour. (Also available in a ground version)
The Silk Road Spice Merchant 10818 82 Avenue NW Edmonton, AB
www.silkroadspices.ca @silkroadspices
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Eat Local • Edmonton • Fall 2019
something cold A warm chocolate rice pudding, topped with a creamy soft-serve ice cream and chocolate crisped rice is the dessert you didn't think you needed but will be craving once you try it. This warm and cold combo is one of Yelo'd Ice Cream and Bakeshoppe's best sellers. Think summer meets fall in one delicious treat. Pick one of their unique ice cream flavours such as Ube or Barako Coffee or do both.
Yelo'd Ice Cream and Bakeshoppe
10150A 82 Avenue
Edmonton, Alberta www.yelod.ca/
@ yelo'd_icecream
Eat Local • Edmonton • Fall 2019
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THEY ARE THE CULINARY MOVERS AND SHAKERS. THEY PUT FOOD ON OUR TABLES, HELP US CELEBRATE OUR MILESTONES, AND ENCOURAGE COMING TOGETHER TO FORGE RELATIONSHIPS OVER BREAKING BREAD. THEY INTRODUCE US TO NEW CULTURES AND WARM OUR HEARTS AND BELLIES WITH OLD, FAMILIAR CULTURES. THEY ARE THE #YEGFOODMAKERS
Elyse Chatterton BUTCHER, BAKER, TEACHER AND GIN & TONIC MAKER. @elysechatt
www.lifewithoutlemons.com Elyse Chatterton teaches at Get Cooking Edmonton and freelances as a butcher. She is also a member of the Canadian team of butchers who will be competing at the World Butcher Challenge 2020 in Sacramento, California next year. The competition is a chance to showcase Canada’s amazing craft butcher scene on a world stage and inspire others to pursue a career in the meat industry.
#YEGFOODMAKERS PHOTO HEATHER MUSE
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PIE Remember the PIE!
We grow local flowers with passion + purpose. Bar OA Farms is a sustainably managed cut flower farm providing you with a socially responsible, environmentally sensitive alternative when choosing fresh flowers.
4 Locations in Edmonton: 12028-149 ST.
10646-170 ST.
call 780-465-4444 to order.
3434-99 ST.
9114-51 AVE.
www.fifendekel.com
Flower Subscript ions DIY Flower Buckets Weddings & Events Workshops Edible Flowers
www.baroafarms.com
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Eat Local • Edmonton • Fall 2019
PHOTO HEATHER MUSE
E N T E RTA I N I N G L O C A L
BOOK CLUB MAPS, MARKETS, AND MATZO BALL SOUP
1
by Twyla Campbell Visit www.q32.ca for book club discussion topics
BLACK BEAN BROWNIES
2
Recipe from Maps, Markets, and Matzo Ball Soup
CARAMEL APPLE TEA
3
Tickled Tea www.tickled-tea.com
THE PEAR NECESSITIES – SPARKLING PEAR JUICE
4
Steve and Dan’s Fresh BC Fruit www.freshbcfruit.ca
BUTTERED RUM CARAMELS
5
Kick Ass Caramels www.kickasscaramels.com
PECAN PIE
6
Italian Centre Shop www.italiancenre.ca
Eat Local • Edmonton • Fall 2019
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BOOM PHOTOS + WORDS HEATHER MUSE
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Eat Local • Edmonton • Fall 2019
ERANG BAGS YEG Part of a worldwide grassroots
movement with over 900 chapters,
Suzanne Dennis created an Edmonton chapter of Boomerang Bags in 2018. Reusable bags are sewn out of donated fabric by volunteers which are then distributed around Edmonton for people to use for free instead of plastic shopping bags, reducing waste, and encouraging conversations around oneuse plastic bags in our community and sustainable living. BoombagsYeg organizes sewing socials, called “Sewcials” where volunteers come together to sew bags from donated and salvaged material. Each sewn bag can keep about 700 plastic bags out of a landfill simply by reusing it. The bags are brought home by volunteers to share with family and friends or distributed around Edmonton to places like CulinaToGo and Earth’s General Store.
Visit www.facebook.com/boombagsyeg to see when their next event is, for info on how to volunteer, or to arrange to donate fabric and materials.
Eat Local • Edmonton • Fall 2019
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NUTRIENT DENSE FOOD MILK FED PORK & GRASS FED BEEF CERTIFIED ORGANIC FEED
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5 Q&A’S WITH
MOJO JOJO PICKLES PHOTO HEATHER MUSE
Cardamom Apple Shrub Drinking Vinegar
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Eat Local • Edmonton • Fall 2019
1. Who is behind Mojo Jojo Pickles, and how and when did you start your business?
Mojo Jojo Pickles is the creative work of Johwanna “Jojo” Alleyne. I started the business in the fall of 2011 after looking for options at the end of a photography and darkroom career. 2. Tell us a bit about your operation. We’re super small and by we, I mean mostly me! I have a trusty hand in the kitchen full-time and all other positions are filled during our busy seasons. I also have a great team of charismatic foodies that help me out at trade shows and pop-ups. 3. What are some of the products you sell? Mojo Jojo Pickles produces many creative acidified and spirited preserved foods from pickles to ketchup, jelly, relish, syrups and shrubs. Our products include pickled cucumbers, beets, carrots, beans, garlic, mushrooms, eggs and more! We sell brandied berries like saskatoons, blueberries and cherries, as well as a variety of flavours of balsamic and fruit jellies. Our fruit butters (salted caramel pear and gingerbread apple) are also very popular. 4. What are your personal favourite products or flavour combinations?
Usually the newest or the most unusual. It’s like a thought comes over me in the night and my hands make it during the day. The coriander beet balsamic jelly is a great expression of the way my mind works. The watermelon rose shrub was so pretty this summer too. Our Fall coffee syrup is called “Memories of Fall” and includes flavours of stone fruit, smoke, burnt sugar and vanilla. 5. Where can we find your products? You can now find us in 25 Safeway locations in Alberta, in the local section of some Federated Co-op and Save On Foods locations, and local businesses like Meuwly’s and the Edmonton Corn Maze. You can also buy our products online on our website, which is also the best place to find more information and find out what’s new. www.mojojojopickles.com
Pumpkin Spice Syrup (make your own Pumpkin Spice Lattes!)
Coriander Beet Jelly
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Excellent specialty cuts, creative ready-to-cook items, and many other local products.
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EDMONTON’S NEWEST FULL SERVICE BUTCHER SHOP
MEET MIKE AND TREENA
Come in and say hello! We love meeting new people, talking about food, and passing favourite recipes back and forth.
6853 170 Street • popowichmeatcompany.ca • 587.462.8926 Wolf Willow Shopping Centre • Lots of parking available
Rear-10334 82 Avenue, Edmonton | www.Sugaredandspiced.ca
Are you an early stage food business in Alberta?
G A I N T H E K N O W L E D G E , S K I L L S A N D S U P P O R T T O G R O W A S U S TA I N A B L E B U S I N E S S .
AFC is offering a four-month program taking your food business to the next level. Program participants get practical business advice, one-on-one mentorship, and networking opportunities. Limited space. Reserve your spot today. FOR MORE INFORMATION AND TO REGISTER: Visit: agfoodcouncil.com/mentor-program-1 Email: info@agfoodcouncil.com Call: 780.469.3714
EAT LOCAL’S
DIRTY CHAI AFFOGATO For an after-dinner treat, make this simple dessert to satisfy your sweet tooth and coffee cravings all in just one dish. A traditional affogato (Italian for “drowned”) consists of a scoop of vanilla ice cream with espresso poured over top just before it’s served. We’ve amped it up to the next level by adding turmeric chai tea and espresso liqueur. INGREDIENTS: (MAKES 4)
4-8 scoops Pinocchio Ice Cream Royal Vanilla
4 ounces West of the 5th
Espresso Shine
2 tsp. The Northern Table’s Ground Turmeric Chai Tea
4 ounces milk of choice (dairy or dairy free) METHOD: Pour milk into a small saucepan and bring just to a boil. Remove from heat and add the turmeric chai tea, whisking well. Cover, set aside and allow to steep. Set out 4 glasses or bowls. Add 1-2 scoops of ice cream in each bowl. Pour 1 ounce of espresso liqueur over each bowl. Top with 1 ounce of chai tea mix and serve with a spoon immediately.
gather here RECIPES FROM OUR TABLE TO YOURS RECIPES + WORDS LAURA MUSE | PHOTOS HEATHER MUSE
CREAMY MUSHROOM SOUP TIME: 45 MINUTES
|
SERVES: 4-6
3 slices of bacon, diced ½ lb. mushrooms, sliced 2 Tbsp. butter 1 small onion, chopped 2 cloves garlic, minced 4 Tbsp. flour 3 cups chicken broth ¼ tsp. pepper ½ tsp. salt, or to taste 1 cup heavy cream METHOD: Fry bacon until crisp in a medium soup pot. Set bacon aside. Fry the mushrooms in the bacon fat. Set mushrooms aside. Melt butter in the pot and sauté onion and garlic until soft and translucent. Sprinkle with flour and stir to coat, adding more butter if needed to incorporate the flour. Slowly add chicken broth while stirring. Add bacon, mushrooms, and pepper. Bring to a boil, then reduce heat to medium-low and simmer until thickened. Add cream and salt and heat through, being careful not to boil. Serve immediately.
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Eat Local • Edmonton • Fall 2019
As the days shorten and the nights cool, I start switching out my salads for soups. Warm and comforting, soup is an easy way to make use of the bounty overflowing in our gardens and farmers’ markets. These three soup recipes feature juicy roasted tomatoes, thick and creamy shredded potatoes, and fresh market mushrooms. Add one of these soups to your dinner meal and heat up the leftovers for lunch on the following day. The Peppered Potato Soup in particular tastes just as good, if not better the second time around.
PEPPERED POTATO SOUP TIME: 1 HOUR |
SERVES: 6-8
3 slices bacon, diced 2 celery stalks, finely chopped 1 small onion, finely chopped 4 cups chicken broth 1.5 lbs potatoes, grated, about 3 cups 3 medium carrots, grated ½ cup chopped leek 1 tsp. pepper ½ cup heavy cream 1 tsp. salt, or to taste Green onions, finely chopped, for garnish Freshly ground pepper METHOD: Fry bacon until crisp in a medium to large soup pot. Set bacon aside. Fry celery and onion in bacon fat until soft. Pour chicken broth into pot. Add potatoes, carrots, leek, pepper and bacon. Bring to a boil over medium-high heat, then reduce heat to low and simmer for about 30 minutes, stirring periodically to keep from sticking. Add cream and salt and heat through, being careful not to boil. Top with green onions and freshly ground pepper and serve.
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Eat Local • Edmonton • Fall 2019
ROASTED TOMATO SOUP TIME: I HOUR |
SERVES: 4
2 lbs small to medium tomatoes 1 medium onion 4 cloves garlic 2 Tbsp. olive oil Sprinkle of salt and pepper 2 cups chicken broth ¼ tsp. salt, or to taste Olive oil and finely chopped basil for garnishing METHOD: Preheat oven to 400°F. Halve or quarter tomatoes, depending on their size. Leave grape or cherry tomatoes whole. Quarter and slice onion. Place tomatoes, onion, and garlic cloves on a baking sheet and drizzle with olive oil, mixing gently with your hands to coat. Sprinkle with salt and pepper. Place baking sheet in oven for 30-40 minutes, or until tomatoes are sizzling with slightly blackened edges. Spoon the vegetables into a blender and blend, adding chicken broth until the soup is the consistency you want. Transfer soup to a medium pot, add salt to taste and simmer 5-10 minutes to heat through. Serve with a drizzle of olive oil and finely chopped basil as garnish.
PEACH AND PEAR COMPOTE This compote brings together beautiful fall flavours in a deceptively simple recipe that is sure to impress! Serve hot or cold with ice cream, oatmeal, pancakes, pound or angel food cake, or just by itself. You can put the cloves in a spice or tea bag for easier removal.
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Eat Local • Edmonton • Fall 2019
TIME: 45 MINUTES
|
SERVES: 4-6
3 ripe peaches, pitted, peeled, and roughly chopped 2 Bosc pears, cored, peeled and roughly chopped ¼ cup raisins ¼ cup brown sugar 2 Tbsp. water 1 tsp. cinnamon 6 whole cloves Pinch of salt Mix all ingredients in a medium pot and bring to a boil. Reduce heat and simmer until peaches and pears have cooked and fluid is reduced to a thin syrup, about 20-30 minutes. Remove cloves, allow to cool slightly, and serve.
ABOUT LAURA Although I was brought up in a family of excellent (my mom) and adventurous (my dad) cooks, I didn’t really come into my own until about a decade ago. After leaving home, cooking was daunting at first, but as I spent more time in the kitchen (and in the grocery store or farmer's market holding up some previously unknown-to-me vegetable or spice while asking, “What’s this and what can I make with it?”) I started to find a love for creating in the kitchen I didn’t know I possessed. I hope you enjoy making these dishes as much as I've enjoyed creating them. Follow Laura on Instagram @lauramusecooks
BEHIND THE SCENES A glimpse of the fun and hard work of putting together our Fall issue.
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Eat Local • Edmonton • Fall 2019
Straight from our bees to your table.
Local. Pure. Unpasteurized. goodmorninghoney.ca
NOW OPEN IN THE OLIVER EXCHANGE! Fresh, local comfort food. Grab lunch, weekend breakfast and family sized dinners to go! Visit our website to hear about our catering club and throw an unforgettable dinner party without the hassle. 780-862-7044 Mon-Fri 11am-7pm | Sat 9am-6pm | sun 9am-5pm closed holidays Find Us: 12019 a 102 Ave culinafamily.com @culinatogo
marketplace Page 6
page 24-25
FILISTIX
MAPS, MARKETS, AND MATZO BALL
www.filistix.ca page 7 NOMIYA
www.nomiyarestaurant.com
www.tickled-tea.com STEVE AND DAN’S FRESH BC FRUIT
OLIVE ME
KICK ASS CARAMELS
HAPPY NOMMING COOKBOOK
www.kickasscaramels.com ITALIAN CENTRE SHOP
www.italiancenre.ca
www.eathealthrive.ca
page 26-27
page 18-19
BOOMERANG BAGS YEG
RIVERBEND GARDENS
www.facebook.com/boombagsyeg
www.riverbendcsa.ca
page 32-33
page 20
MOJO JOJO PICKLES
SILK ROAD SPICE MERCHANT
www.mojojojopickles.com
www.silkroadspices.ca
page 35
page 21
PINOCCHIO ICE CREAM
YELO’D ICE CREAM AND BAKESHOPPE
www.yelod.ca/ page 22
ELYSE CHATTERTON
www.lifewithoutlemons.com
Eat Local • Edmonton • Fall 2019
TICKLED TEA
www.freshbcfruit.ca5
page 12-16
46
www.q32.ca
page 8-10
www.oliveme.co
PHOTOS HEATHER MUSE
SOUP 1
www.pinocchioicecream.ca WEST OF THE 5TH
www.facebook.com/westOfThe5TH/ THE NORTHERN TABLE
www.thenortherntable.ca
page 36-43 EVOOLUTION
-olive oil
www.evoolution.ca HOLDEN COLONY PRODUCE
-carrots, onions, potatoes
www.holdencolonyproduce.com IRVING’S FARM FRESH
bacon
www.irvingsfarmfresh.com LACOMBE FRESH
-basil, tomatoes
PLANET MUSHROOMS
-mushrooms
www.facebook.com/ planetmushrooms/ RED APPLE B.C. FRUIT
-peaches page 48
CIBO BISTRO
www.cibobistro.com
Eat Local • Edmonton • Fall 2019
47
one last muse PHOTO HEATHER MUSE
"SINCE
2011 my wife
Lisa and I close the restaurant for two to three weeks in the month of July so we can travel to Italy for menu development and research. Every time we go we check out a new region, but every time we go we always stop in Emilia-Romagna. We go to Balogna, and in the middle of the market there is an incredible shop called Antica Aguzzeria del Cavallo that specializes in brass tools for making pasta shapes. With each trip to Bologna a new tool is added to my collection, and with that new pasta shapes are put on our menu. I take alot of pride in making fresh pasta and 8 years later i am still working along side my pasta chef to hand press, roll, cut, and shape all our pastas." Rosario Caputo, owner and chef of Cibo Bistro 11244 – 104 Avenue, Edmonton www.cibobistro.com
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Eat Local • Edmonton • Fall 2019
COMING SOON
DOWNTOWN / HIGHLANDS 124 STREET / ST. ALBERT
12229 107 AVE NW, EDMONTON, AB T5M 1Z1
bodegayeg.ca
After nearly three decades, we agreed it was time for a makeover...
At your service, with pleasure.
780.454.2748
acappellacatering.com
@eatlocalmagazine
eatlocalmagazine.ca
