MODERN MARKET TO RUSTIC TABLE
pilot
ISSUE SAS KA TO ON
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WHY EAT LOCAL?
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SMALL BERRY, BIG STORY HERB GARLIC BUTTER NEED WE SAY MORE? ENTERTAINING LOCAL #YEGFOODMAKERS
FALL 2018 | EDMONTON
Straight from our bees to your table.
Local. Pure. Unpasteurized. goodmorninghoney.ca
TABLE OF CONTENT S WHAT IS EAT LOCAL?
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THE BEES KNEES - GOOD MORNING HONEY
WHAT THE HASKAP IS A HASKAP?
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#YEGFOODMAKERS
HELLO AUTUMN - SOAPY SUDS AND CRISP MORNINGS
HUSTLE & HEART - BLACK DIAMOND DISTILLERY
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FEATURE COCKTAIL - EARL GREY MULE
GATHER HERE: RECIPES FROM OUR TABLE TO YOURS
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ENTERTAINING LOCAL
MARKETPLACE: YOUR SOURCE FOR LOCAL
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WELCOME TO EAT LOCAL The idea for creating a magazine like Eat Local Magazine had been in the back of my mind for a few years before it finally pushed its way to the surface earlier this year. I called a casual meeting over coffee at my studio with a few of my peers who I knew were creatively talented and had a heart for all things local, and presented my first-ever power point presentation with a jumble of images and thoughts, hoping to pique at least one person’s interest. I’m humbled that they all immediately jumped on board and I’m so thankful for a team that takes things to the next level. I’m pretty sure we all didn’t know the magnitude of the project we were taking on, but the ride so far has been intense, wonderful - and delicious - all at the same time, a perfect storm to highlight the burgeoning food scene here in Edmonton. Along the way we’ve met passionate growers, farmers working hard for their families, talented chefs and food artisans, and down-to-earth kindred spirits working to build metaphorical longer tables and passionate about eating and supporting local. We’re excited to share these stories and recipes with you, and hope you connect with what we’ve laid out in these pages.
Eat Local Magazine
MODERN MARKET TO RUSTIC TABLE
Eat Local Creative Director Heather Muse
MODERN MARKET TO RUSTIC TABLE
Contributors
Heather Muse Julienne Slomp Laura Muse Melissa Tolsma Daniel Jack Production and Design Anne deJong
Subscribe at eatlocalmagazine.ca For distribution, advertising, and general inquiries, please email hello@eatlocalmagazine.ca
Eat Local Magazine, established 2018 Contents copyright © 2018 by Eat Local Magazine
XO Heather No part of this publication may be reproduced without the written consent of the publisher.
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CONTRIBUTORS Heather
Heather has been behind the camera for more than 15 years, but has been falling madly in love with shooting food for the last 5. When she’s not shooting, you can find her happily enjoying the slow life with her husband and three kids on their 6 acres, doing some chicken whispering, and planting and harvesting hundreds of tomato plants. She’s more likely to be making a mess in the kitchen than to be cleaning it, and strongly dislikes the colour burgundy.
Julienne
Moving from the tropical Philippines nine years ago, Julienne is now happy to call the culturally-rich, seasonally-confused Edmonton her
home. When she’s not pouring hours into shooting and editing visual content, she can be found at the gym, in thrift stores or hanging out with her husband and three little boys at home.
Laura
Laura has lived all her life in the Edmonton area. Her parents have kept a large garden for as long as she can remember, so eating local while growing up was
literally just steps away. In her professional life she studies insects, and while no bugs
have made it into her recipes so far, entomophagy is starting to catch on! When she’s not in the kitchen or behind a microscope, she loves a walk through the woods, a good cup of coffee with friends, or just spending time with her husband and son.
Anne
Anne grew up in BC and despite eighteen years in Alberta she still hasn't
gotten used to the long winters! She enjoys gardening for half of the year, and looks forward to gardening during the other six months. She
also likes spending time hiking, running or pretty much anything outside.
She has a background in graphic design and enjoys painting and drawing.
Eat Local • Edmonton • Pilot Issue
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WHAT IS EAT LOCAL? WORDS DANIEL JACK | PHOTO HEATHER MUSE
Why go through all the work and headache of creating a magazine? I think to answer this question I will default to a recent mini-adventure my wife and I went on. In the beginning of September, we were invited to partake in a Food Tour arranged by Monique MacDonald and Jacquie Fenske of Northern Bites. Initially, all I knew was that we were going to tour an apple farm and as I happen to quite enjoy apples, I thought, "why not"? However, this 3 hour tour included much more than simply picking apples. It all began with a bagged dinner given to us at the Fifendekel in the south side in Edmonton. We then hopped on a bus with approximately 15 others, and headed off to the country side. Rather than gaze out the window and lulling ourselves to sleep by the ‘slight’ bumps of our Alberta highways, we were greeted by Carlene Schneider of Northline Farms. She informed us of the endeavour she and her husband have taken on with their High Quality Angus Beef Farm and Roadside Veggie stand. It is amazing what two people can accomplish with a piece of land, some dirt and some ‘help’ from their young family… This brought us to the primary focus of the tour, an apple orchard. "Attracted 2 Apples" is owned and operated by Frank Sawyer who 6
Eat Local • Edmonton • Pilot Issue
gave us a tour, which included sampling some of his newly named varieties. As an avid apple enthusiast, there is always a certain amount of controversy about what the best apple is. Macintosh, Honey Crisp, Spartan, etc. are a few of my favourites but now throw names like 5 of Diamonds, Prairie Sensation, Lucky Jack, or Orange Pumpkin into the mix and the great apple debate continues. In order to find out your favourite, I guess you will have to come out next year and try some yourself! Back to the tour, we boarded the bus to head back to the big city. Along the way we were given a history lesson of how chocolate is made from chocolatier Louise Ludwig of Choclination Chocolates & Confections. We were also treated to some samples - gummy bears with chocolate? Who would have thought that combo could be so goooood. Once we got back to Fifendekel, we were put to work cleaning, peeling, slicing and dicing our freshly picked apples in order to make the best (and perhaps my first) apple pie I have ever made. Of course, while making the pies we had several other presentations from several other local companies, some of whom will be featured in this magazine at a later date. So back to the original question; why make a magazine? In reflecting on the food
tour, I need to quote Frank the Apple Farmer. During our tour someone asked Frank who he sells his apples to. His answer, “I don’t sell the apples, I sell the fun of picking the apples.”
scratched. A common theme we have also noticed is the support of family and friends who pushed and encouraged these creative ideas and helped foster them along.
When is the last time you picked an apple straight from the tree? When is the last time you pulled a carrot out of the ground and crunched it down, dirt and all? When is the last time you looked at your plate of food and wondered where did this stuff actually come from? And when is the last time our kids did any of these things? Bring them to a farm, let them get their hands dirty and show them where their meals come from.
This magazine is the same. It started out as an idea in someone’s mind and couldn’t be shoved away until it had been put out to the wind. Everyone we have reached out to or told about this idea has been excited and supportive. If you are reading this, then you already have shown that support and encouragement and we want to say Thanks!
Seeing everyone tell their story also brings up another reason for this magazine. In preparing this pilot issue, we were introduced to many local entrepreneurs. Some are brand new and just starting out, others have been around for 30+ years. It’s fascinating to see how all these businesses began. Some began with empty Alberta Prairie and “I DON’T SELL THE APPLES, a lot of heart, while others began as a conversation over I SELL THE FUN OF a kitchen table while making PICKING THE APPLES.” sandwiches, and still others began with making and serving moonshine to their friends. All began with someone having an idea which put an itch in their mind that wouldn’t go away until it had been fully
Why local? Who cares about that? In our living room we have a 4 foot by 6 foot map of the world dominating one wall. I can stare at it for hours. When you start to pick off the places you would not live due to political unrest, violence, poverty, etc, you are reminded of how awesome Canada is! I am proud to be Canadian. I am proud to be Albertan. I am proud to be an Edmontonian. Edmonton’s local food scene is starting to get (arguably) international attention. Do I care about local? Absolutely! I go out of my way to buy local and support the ma and pa businesses in this city. And I’m guessing that if you were drawn to reading this magazine, you share that view. So once again, Thanks!
Eat Local • Edmonton • Pilot Issue
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IN RES S TO NOW
OPENING WINTER 2018
TREAT YOURSELF
OLIVER EXHANGE | 12019 102 AVENUE
davinci-gelato.com
VISIT CULINAFAMILY.COM FOR INFO
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bee
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Flax Seeds Ground Almonds
Heart-Shaped Waffles Tha an www.torillstable.com 8
Eat Local • Edmonton • Pilot Issue
Oats
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BEES KNEES PHOTOS HEATHER MUSE
wl by ramic bo sweet ce mics ombcera @honeyc
5 Q&A’S WITH GOOD MORNING HONEY Amber and Richard Ozero have built up a family business of keeping bees and producing some of the most mouth-watering honey around at Good Morning Honey. We’ve asked them a few questions to get to know more about their business. EatLocal • Edmonton • Pilot Issue
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How did Good Morning Honey start? We see on your website that it’s family owned and operated, can you tell us a bit about that?
Tell us a little bit about your process - how many hives do you have, when do you extract, and how much honey do you produce per season?
Good Morning Honey is owned and operated by Amber and Richard Ozero. We both worked in television news before becoming beekeepers. Not your typical occupational transition! Richard grew up on a farm near Bonnyville and always wanted to return to something agriculturally based. Over the years we had a few sheep, chickens, pigs, geese, donkeys and cows on our farm, but Richard wanted to add some bees... so he bought 900 hives in 2011! We eventually sold all of the other livestock to focus on growing the bee business. Good Morning Honey is now our full time business/life.
We have 3200 hives all over Parkland County. We work with about 100 farmers and land owners for access to fields and vast natural areas. It’s a mutually beneficial relationship since the farmers' crops are pollinated as the bees collect the nectar. We extract honey from the middle of July to often the middle of September. In our region each hive can produce 80 to 100kg of honey depending on the weather.
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3 What products do you sell? Where can we get our hands on them? We sell creamed and liquid clover honey, dandelion honey, cinnamon honey, honeycomb, beeswax, bee pollen and propolis. All of our honey is raw, unpasteurized and unfiltered. We are at 124 St Grand Farmers Market, and Millwoods Farmers’ Market on Thursdays and at the Callingwood Farmers Market on Sundays. We are also in many stores in Stony Plain and Spruce Grove such as Wilhauk Beef Jerky, Home Grown Foods, Happy Acres U-Pick, Aspen Grove Nursery, Grove City Meats, The Edmonton Corn Maze and The Colombian Coffee Shop in Edmonton. You can also buy straight from our farm!
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What are the health benefits of your honey, pollen, and wax?
Why are you passionate about your business?
Unpasteurized honey is antibacterial and antimicrobial. It not only tastes delicious but it can help with sore throats, coughs, cuts and wounds, seasonal allergies and digestive issues. Bee Pollen is high in protein, vitamins, minerals, and amino acids. It’s great for energy because it contains such a high plant based protein. It’s great in smoothies, cereal, yogurt, salads or even straight up by the spoonful! Beeswax is used in cosmetics, lip balms, food wraps and of course candles.
Philosophically it seems that the bees found us at the right time in our life. They have given us a deeper appreciation for nature and have taught us so much about relationships and the importance of community. Our entire summer is dedicated to making sure the bees are happy and healthy so that we can share with you the highest quality in each jar of Good Morning Honey.
Quality Food STRAIGHT FROM THE FARM PRODUCTS Free Range Eggs, Free Range-Pasture Raised Poultry Pasture Raised Beef & Pork Naturally Grown Produce Unpasteurized Honey
SERVICES Find us at select Markets Contact us for delivery Enroll in our CSA Or pick up straight from the farm Serving the Greater Edmonton Area & West
Tel: 587.673.1077 stonepostfarms.ca info@stonepostfarms.ca Box 187 Wildwood, AB, T0E 2M0
Eat EatLocal Local • Edmonton • Pilot Issue
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One man’s vision to grow a small berry and bring a community together.
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Eat Local • Edmonton • Pilot Issue
COMMUNITY
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CONNECTION WORDS DANIEL JACK | PHOTOS HEATHER MUSE
Eat Local • Edmonton • Pilot Issue
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WHAT THE HASKAP IS A HASKAP? And we are going where? …was my first response to my wife when she told us of our evening’s festivities. Now, having been married to one with-acreative-mind for quite some years there is really nothing that can surprise me. Whether it is coming home to a re-painted, re-furbished living room (again), or driving halfway across the province to look into purchasing a 100 year old school (true story), or meeting up with some long haired dude in a Nisku truck stop to buy baby chickens (also a true story) I almost think I have done it all. Rather than resist my wife’s creativity, I’ve learned to embrace it and roll with the punches so to speak, so off we went on another mini-adventure. Under an amazing painted Alberta sky we made the relatively short drive to Rosy Farms to learn what a haskap is, to become acquainted with the entrepreneur behind it IMAGINE A BLUEBERRY THAT all and to enjoy a farm FELL OUT OF A DR. SEUSS to table dinner prepared by Mel Villeneuve of the BOOK AND – VOILA – YOU Nomadic Wife. Andrew HAVE A HASKAP has, so far, built his farm into the most incredibly beautiful haskap farm I have ever seen (and perhaps the only one). Imagine 20,000 budding plants divided into hundreds of rows spread across 80 acres of gently rolling undulations of prairie landscape and you get a bit of an idea of what it looks like. It is truly mind blowing to look at all the plants and imagine how much blood, sweat, and tears Andrew has poured into this place over the last 3 years. Cheers to you Andrew! And back to the first question, what is a haskap? It’s outward appearance is somewhat similar to a blueberry, however, imagine a blueberry that fell out of a Dr. Seuss book and – voila – you have a haskap. I was planning to throw down a few of my best Dr. Seuss lines after this part, but alas, what rhymes with haskap?
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I also learned that not only does this powerpacked little fruit contain a plethora of healthy goodness, it also can be thrown into pretty much anything as shown by Mel from The Nomadic Wife. She treated us to an incredible display of culinary prowess, both in a smorgasbord (of pretty much everything) upon our arrival to a five-course meal including perogies and pizza all with a haskap theme. I don’t pretend to be a ‘foodie’ by any means, but if she is able to produce a meal like this with the ‘five-star kitchen’ she had available to her at the farm, then I can only imagine what her cuisine is like from working quarters that even include a sink…and running water. In this technologically crazed world of Facebook, Instagram, etc., what continues to be the one thing that brings people together? Food. This comment was brought out by someone during the round table introductions/discussion while eating our dinner with more than 20 amazingly different people. Food brings people together, and the meal we had that evening because of one man’s dream of a small berry brought us together and prompted us to put aside our phones, devices, and other interruptions so we could enjoy each other’s company, as any good meal or celebration should do. Thank you Andrew for bringing us all together and for all the work you have done. Your passion for what you are doing was obvious from the moment we met and I look forward to enjoying the endless possibilities that are about to emerge in the haskap craze that is likely to engulf our world - haskaps in cereal, muffins, yogurt, wine… Also thanks for the dessert which we smashed on the way home. A freaking good doughnut from Frickin’ Delights, which oddly enough, may have been smothered with haskaps inside and out. Andrew’s farm, Rosy Farms, is located just North of Edmonton in Sturgeon County
on 76 Acres filled with haskaps. He can be reached at andrew@rosyfarms.com
BELOW: Dessert was provided by Frickin' Delights Donuts
Food is shared at Rosy Farms under a big Alberta sky
TOP RIGHT: Haskaps cover the bushes at Rosy Farms BOTTOM RIGHT: Mel from The Nomadic Wife rolls pizza dough at Rosy Farms' first Farm-to-Table Dinner
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superclarendon regular
times
goudy old style
superclarendon regular
adobe garamond bold
times
memoir
goudy old style
adobe garamond bold
memoir
COREY MEYER - owner and butcher ACME MEAT MARKET acmemeatmarket.ca 16
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#YEG FOOD MAKERS PHOTO HEATHER MUSE
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
small batch spirits and liqueurs | locally sourced x crafted with love
St. Albert, AB | 597-598-2820 | www.blackdiamonddistillery.com Eat Local • Edmonton • Pilot Issue
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hello autumn WORDS MELISSA TOLSMA | PHOTO JULIENNE SLOMP
A bar of soap sits beside the handwash bottle by my kitchen sink for the summer months. It’s not a pretty looking bar; white foam from leftover once round bubbles and smudges of brown that are telltale signs of dirt or mud or something in between cover it. There are dents and bumps all over it, but the scent is still that springtime lavender something and smells wonderful, and as far as we’re all concerned it gets the job done like soap is meant to do, but better than that handwash that sits there too. That bar of soap is used most days, but the days are becoming less frequent and its spot at the kitchen sink is almost done. I wash my little girls’ feet in the kitchen sink after a long day of summer play. Their feet are blacker than the midnight night, and there are dark smudges all the way up to their knees. I want to ask about all their adventures, but it is late, and just by looking at them I can picture their day. There is red around their mouths and down their chins and I know they’ve been eating wild raspberries. A look at their fingers confirms my suspicions. I know they have been swinging high on
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the swings because there is dirt on the tops of their toes; I imagine hair flying, heads tilted back in the afternoon sun and then dragging their feet in the dirt patch under the swing in an attempt to stop. There is sand in an eyebrow, and I know they’ve been building. Grass stains and a slight bruise - I can see my girls are tough. I notice all these adventures as I’m scrubbing those legs and those toes, and as I listen to their sleepy giggles and growing yawns, I think about how each of them is beautiful in her own way. My boys come in from somewhere out there and they know they should wash their hands at the kitchen sink. They grab that bar of soap and scrub. They scrub the grease from their hands, dirty from oiling their bike chains, and their sisters too. They scrub relentlessly sticky sap on their palms from the trees that support their forts or make up their tipis. They scrub endless grass stains from a good game of soccer or a less than fun chore like mowing and weed whacking. They’ve caught frogs and snakes and little salamanders and used that bar of soap to wash whatever gooey grossness
they have touched, off. And as they scrub, I can’t help but think that summer is full of dirty, fun adventures. That bar of soap is a welcoming sign when I come in from a morning’s worth of dirt digging, flower planting and watering. There’s nothing worse than dirt dried in a crusty, moisture sucking way on all your fingers, and it is an instant relief as soon as the suds begin to build. Suds that take away the stickiness of dead petunia flowers and the smell of dried marigold heads full of seeds. Suds that wipe away compost and manure and whatever else you put in that garden to try make those vegetables grow. Glorious bubbles that remove the stains from pulling quack grass and chick weed, and thorns from a thistle. And once dried, my hands are ready for that long-awaited cold drink, and I can’t help but think that soon enough that cold drink will be replaced by a warm one. That bar of soap that has been sitting beside my kitchen sink these summer months has seen more than its’ fair share of all things dirty. That bar of soap
is the epitome of all things summer in my mind. That lavender scent has hidden the scents of grease and manure, bonfires and too much mosquito spray. It has attempted to cleanse the raspberry stains and grass stains, and the dandelion sniffing yellow nose stains. It has seen sun-kissed freckled faces and the stickiness of roasted marshmallows in between too much chocolate on little fingers. The reeds by the pond are slowly turning brown, and there are hues of red, orange, and yellow in the landscape of green. The sun is slipping in the sky as the shadows from the trees grow longer across the yard, and the shadows of the night are not far behind them. Crisp mornings carry the scent from the north and puffs of white are escaping from between our lips as we make our way for the day. Leaves are falling making colourful carpets around soon to be naked trees and geese are announcing their departures. Autumn has begun. And the cool, crisp autumn air is slowly wiping the world clean again, just like that bar of soap.
Eat Local • Edmonton • Pilot Issue
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ONE TO WATCH
Chef Guru Singh is set to open a new Dutch-inspired restaurant on 104th Street this fall.
NEW KID ON THE BLOCK Aarde. Coming soon to 10184 104 street in Edmonton | aardecuisine.com
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“YOU DON'T HAVE TO COOK FANCY OR COMPLICATED MASTERPIECES - JUST GOOD FOOD FROM FRESH INGREDIENTS.” - JULIA CHILD
“YOU DON'T HAVE TO COOK FANCY OR COMPLICATED MASTERPIECES - JUST GOOD FOOD FROM FRESH INGREDIENTS.”
- Julia Child
Eat Local • Edmonton • Pilot Issue
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Eat Local • Edmonton • Pilot Issue
PHOTO HEATHER MUSE
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HUSTLE HEART BLACK DIAMOND DISTILLERY IS A NEW CRAFT DISTILLERY YOU’LL WANT TO GET TO KNOW WORDS HEATHER MUSE | PHOTOS HEATHER MUSE + JULIENNE SLOMP
As you stand there for a few more seconds, another layer comes into focus - toys scattered on the floor, baby fences placed strategically here and there, and a matte black 1967 C-10 Chevy parked casually to your left. Not your average craft distillery. Husband and wife team David and Andrea Scade created Black Diamond Distillery from the ground up and officially opened for business earlier this year, on February 22. With their now 18-month-old son Axel in tow, it’s been quite a ride. David had
originally started making moonshine for his family and friends a few years ago, and their enthusiastic reactions to his concoctions gave him the push he needed to start thinking about distilling as a business. If he could make moonshine that delicious on his little homemade pot still, imagine what he could do with modern equipment! PHOTO HEATHER MUSE
When you open the doors to Black Diamond Distillery, the first thing you’ll notice is the gorgeous copper still. Give it a minute, and the next thing you’ll notice is all the beautiful rustic wood thoughtfully placed throughout. Then you’ll take in all the industrial accents and bottles of spirits, labelled with distinctive minimalistic black and white labels. Copper. Wood. Industrial design. Black and white. All of my favourite things. As a design junkie, I could probably move in and live in their distillery and be happy for the rest of my life.
And as for the name of the distillery? David wanted to put a traditional diamond ring on Andrea’s finger, but she wanted a more practical squat rack. They compromised and decided on a black diamond ring, and David had Andrea meet with a designer as a surprise to design the ring herself. They both decided the name “Black Diamond Distillery” just fit. Since the duo opened, they’ve started selling flavours like Apple Pie Liqueur, David’s favourite for the nostalgia, and the popular Tart Cherry Liqueur. Throw in their Earl Grey Vodka, Hot Chili Vodka, Andrea’s favourite Coffee Liqueur, some seasonal specials featuring cranberries and spice, Eat Local • Edmonton • Pilot Issue
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PHOTO HEATHER MUSE
and you’ve got something for everyone’s palate. With a focus on local and seasonal ingredients, and small, high quality batches, they’ve also developed several syrups with flavours like Alberta Wild Rose for complimenting their line-up of spirits. Besides selling at their distillery year-round, you can find David and Andrea (and often Axel!) at City Market Downtown and 124 Grand Market from May to October, and at a number of artisan markets in the Edmonton area throughout “IT’S GONNA the fall and winter. You’ll also find BE GREAT!” their spirits at Liquor on McLeod - ANDREA SCADE in Spruce Grove, and just recently Sherbrooke Liquor started carrying them as well. If you’re not sure which one to try, they’ll also be offering gift boxes with three 200 mL bottles in each this season! Warm, genuine, passionate and driven just a few words to describe David and Andrea Scade. I’d also have to add extremely hardworking to the list, as David works 24
Eat Local • Edmonton • Pilot Issue
another full-time job during the day, and often pulls long hours in the evening and on weekends, while Andrea looks after the dayto-day operations and all the design work. And while David doesn’t have much time to drive his Chevy truck these days (which he bought at 18 with his dad and has rebuilt five or six times), and Andrea doesn’t have a lot of time for weighted squats, except with Axel on one hip and a box of spirits on the other, they both wouldn’t want to be anywhere else. Interestingly, black diamonds are also the toughest form of all the natural diamonds. Andrea’s motto, “It’s gonna be great!”, keeps them focused on where they’re going when they’re feeling overwhelmed in the moment. As parents and small business owners, while balancing another full-time job, they’re so grateful for the support and excitement that they’ve had from the community in this adventure. As for me, I’ll be following along as they grow, and I hope they won’t find it weird if I actually move into their distillery.
Eat Local • Edmonton • Pilot Issue
25 PHOTO HEATHER MUSE
PHOTO JULIENNE SLOMP
PHOTO JULIENNE SLOMP
PHOTO HEATHER MUSE
BLACK DIAMOND DISTILLERY'S
EARL GREY MULE PHOTOS JULIENNE SLOMP + HEATHER MUSE
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EatLocal • Edmonton • Pilot Issue
COCKTAIL RECIPE David and Andrea Scade of Black Diamond Distillery shared with us a delicious way to enjoy their Earl Grey Vodka. 1.5 oz Black Diamond Earl Grey Vodka
1 oz Black Diamond Ginger and Black Pepper Syrup 0.5 oz fresh lime juice
Add all ingredients over ice, top with 3 oz carbonated water and mix. Garnish with a lime slice and piece of candied ginger.
Eat Local • Edmonton • Pilot Issue
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gather
RECIPES + WORDS LAURA MUSE | PHOTOS HEATHER MUSE 28 Eat Local • Edmonton • Pilot Issue
here RECIPES FROM OUR TABLE TO YOURS
WHEN YOU HAVE MORE THAN YOU NEED, BUILD A LONGER TABLE, NOT A TALLER FENCE.
Eat Local • Edmonton • Pilot Issue
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Eat Local • Edmonton • Pilot Issue
favourite herbs so I keep a plant on the window-sill in my kitchen for easy clipping, and chives grow wonderfully in our climate, so I always have some in my garden ready at a moment’s notice. Ingredients: 1 cup butter, softened (not melted) 1 head roasted garlic
1 tsp. rosemary, finely chopped 1 Tbsp. chives, finely chopped
Grilled New Potatoes
(with Roasted Garlic & Herb Butter)
Growing up my family always had a large garden. Both my parents (and us their kids!) worked hard to till, plant, weed, harvest, and process all the bounty it would produce. We were blessed with fertile soil to start with, and my dad created a three-pile system of composting that made it the best around. (“Don’t throw the kitchen waste on that pile, that’s getting rototilled in this year. Throw it on this new one”) Add in the long sunny summer days of central Alberta and needless to say, everything we planted grew well. In the middle of summer when the potato plants were tall my mom would dig under a few plants and “steal” some small potatoes for dinner. There is almost nothing better than the first small potatoes of summer harvested less than an hour before arriving hot on the dinner table. This recipe is simple, but oh so delicious, and pairs well with anything else you might make on the grill.
Salt (if using unsalted butter - to Boil whole small potatoes 10-15 min until soft. Toss potatoes in oil and sprinkle with salt and pepper. Place on foil BBQing pan and grill over medium heat until sizzling, about 15 minutes. Serve with Roasted Garlic and Herb Butter. Serves 4.
Roasted Garlic & Herb Butter I love butter. Just ask anyone who knows me. Bread is just the vehicle to get butter in my mouth! Add in some garlic and herbs, and you’ve got something great. This recipe uses roasted garlic, which is super easy to make and smells amazing. Roast two heads and keep one in the fridge so you always have some on hand. Rosemary is one of my
taste)
Roast the garlic: Preheat oven to 400°F. Cut the top off the head of garlic so all the cloves are exposed. Place on a square of tin foil. Pour 1-2 teaspoons of olive or avocado oil over the garlic, wrap in foil, and roast in oven for about 40-45 minutes, until garlic is soft and fragrant. Squeeze the garlic cloves from the head and mash with a fork. Mix mashed garlic with softened butter. Add chopped herbs and salt (if using) and mix well. Spoon butter mixture onto parchment or wax paper and roll into a log. Cool in fridge until firm. Slice and use on everything! Keeps for 1-2 weeks in fridge, and much longer (properly wrapped) in freezer.
Ingredients: 1-2 pounds new (small) potatoes 1-2 Tbsp. olive or avocado oil Sprinkle of salt and pepper
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Sweet and Spicy HoneyGlazed BBQed Chicken Thighs When the snow melts and my BBQ thaws out, chicken thighs are one of the first things I throw on the grill. My husband laughs when I take my first bite and say to the chicken on my fork, “I’ve been waiting all winter for you!” There’s just nothing like that first BBQed dinner of the season. Although, truth be told, I love that smoky, juicy on the inside and crispy on the edges taste of meat so much that I grill year-round; even in the dead of winter in a parka with a flashlight strapped to my head because I need to see what I’m cooking, and because, well, it’s 5:30pm and it’s dark in Edmonton. But once the weather warms up, my grill is going non-stop all summerlong. I love how the flavours blend in this recipe - slightly sweet with a bit of heat. And if you like spice as much my household does, feel free to increase the crushed dried chili peppers in the marinade, or the hot sauce in the glaze. Ingredients: 8 boneless, skinless chicken thighs Marinade: ¼ cup olive or avocado oil Juice from ½ lemon
1 Tbsp. tamari or soy sauce 1 Tbsp. liquid honey 1 tsp. fish sauce
1 clove of garlic, crushed
1 tsp. crushed dried chili peppers ¼ tsp. pepper
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Eat Local • Edmonton • Pilot Issue
Honey Glaze: ¼ cup liquid honey 1-2 tsp. hot sauce ¼ tsp. fish sauce ¼ tsp. pepper
Trim fat from chicken thighs. Mix marinade and pour over chicken. Marinate in fridge for at least 2 hours. Whisk together the ingredients for the honey glaze. Remove chicken from fridge at least 30 minutes prior to grilling. Heat grill to medium heat and grill chicken until cooked through and the juices run clear, about 15-20 minutes depending on the heat of your grill. Use half of the honey glaze to baste the chicken during the last 2 minutes
of cooking. Move chicken to a plate, cover with foil, and let rest for at least 5 minutes. Baste chicken with second half of the honey glaze and serve. Serves 4.
Saskatoon Crisp Mmmmm saskatoons! When I was a kid, my parents would take me and my siblings out saskatoon-picking. We’d put on long-sleeved shirts and long pants to protect against the mosquitoes, a hat for the sun, and a belt over our clothes to loop through the handle of an ice cream pail so we’d have two free hands for picking. The saskatoons we picked along
the roadsides not far from our home were small, but so good baked into a pie! Now I am the happy owner of healthy and prolific saskatoon bushes literally steps from my back door. When the berries are ready my family gets out there to pick as many as we can to stock up the freezer again. I wanted to create a simple saskatoon dessert that could be prepared quickly and baked on the grill. After grilling dinner, I pop this crisp on the grill to have it ready to serve once the dinner dishes are cleared away. Ingredients: Filling: 3 cups fresh or frozen saskatoon berries (if frozen do not thaw) ½ Tbsp. lemon juice
½ tsp. cinnamon Topping:
va
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to
e inci g
lato
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¼ cup white sugar
it o ff wi th
2 Tbsp. flour
la ge a ill
av md fro
½ cup large flake oats ½ cup flour
½ cup brown sugar
¼ cup butter (softened) ½ - 1 tsp. cinnamon
Pinch of salt if using unsalted butter For the filling: Mix flour, sugar and cinnamon. Toss the berries with the lemon juice, and then with the flour mixture. Pour evenly into a 10-inch (or deep 8-inch) cast i ron skillet. For the topping: Mix the dry ingredients together. Cut in the butter with a fork until crumbly. Spread topping evenly over the filling. Heat grill to low heat. Turn off the centre burner(s), leaving the outer burners on low. Place skillet in centre of grill and close lid. Bake for 35-45 minutes, or until the top is browned and crispy, and the filling is hot and bubbling. Serve with vanilla ice cream and enjoy! Serves 4. Eat Local • Edmonton • Pilot Issue
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Eat Local • Edmonton • Pilot Issue
E N T E R TA I N I N G
LOCAL BY HEATHER MUSE
THE CHEESIRY
1
Old Pecorino
thecheesiry.com
FUGE @ OTTO
2
Assorted Charcuterie fuge.ca
MOJO JOJO PICKLES
3
Pickles, carrots, beans, eggs mojojojopickles.com
ORIGINAL REDHEAD CONDIMENTS 4
Hops & Mustard | Leek & Jalepeno originalredhead.ca
BENT STICK BREWING
5
Electric Boogaloo IPA bentstickbrewing.com
FRUITS OF SHERBROOKE
6
Peach Ginger Jam fruitsofsherbrooke.ca
ONOURTABLE
7
Template Large and Template Pico in Walnut onourtable.co
DUTCH DELICIOUS
8
Artisanal Bread
dutchdeliciousbakery.com
Eat Local • Edmonton • Pilot Issue
35
marketplace page 6
page 20
NORTHERN BITES twitter.com/NorthernBitesAB
AARDE aardecuisine.com
FIFENDEKEL fifendekel.ca
page 22-27
NORTHLINE FARMS northlinefarms.com ATTRACTED 2 APPLES attracted2apples.com CHOCLINATION CHOCOLATES & CONFECTIONS choclination.ca page 9
GOOD MORNING HONEY goodmorninghoney.com HONEYCOMB CERAMICS vinettekooger@gmail.com page 12-15
ROSY FARMS rosyfarms.com FRICKIN' DELIGHTS DONUTS frickindelights.com THE NOMADIC WIFE thenomadicwife.com
36
BLACK DIAMOND DISTILLERY blackdiamonddistillery.com page 33
DAVINCI GELATO davinci-gelato.com page 34-35
THE CHEESIRY thecheesiry.com FUGE @ OTTO fuge.ca MOJO JOJO PICKLES mojojojopickles.com ORIGINAL REDHEAD CONDIMENTS originalredhead.ca BENT STICK BREWING bentstickbrewing.com FRUITS OF SHERBROOKE fruitsofsherbrooke.ca
page 16
ONOURTABLE onourtable.co
ACME MEAT MARKET acmemeatmarket.ca
DUTCH DELICIOUS dutchdeliciousbakery.com
Eat Local • Edmonton • Pilot Issue
BEHIND THE SCENES A glimpse of the fun and hard work of putting together our Eat Local Magazine pilot issue.
Eat Local • Edmonton • Pilot Issue
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@eatlocalmagazine eatlocalmagazine.ca
