EATING WELL + BUILDING COMMUNITY
SMALL SPACE GARDENING PICNIC IN THE PARK SOMETHING SWEET SOMETHING SALTY #YEGFOODMAKERS nd eef a wn b o r u yo h our Make rs wit urge b n 44 baco page e on recip
SUMMER 2019 | EDMONTON
CELEBRATING EST.
60
1959
YEARS
SERVING ALBERTANS
Showcase our land at the dinner table.
Let the bounty of our beautiful province guide your appetite this summer. Combine European spices and staples from our pantry together with produce from local farmers and Alberta raised Piedmontese beef, veal or pork and get cookin’! Create seasonally inspired meals at home, everyday.
Grocery. Bakery. Deli. Café. Italiancentre.ca
EDMONTON Little Italy | Southside | West End
CALGARY Willow Park
NO BLEEDS
July 18-28, 2019
taste EDMONTON ONE BITE AT A TIME edmonton’s premier food festival
& canada’s LARGEST FREE OUTDOOR CONCERT SERIES
NEW
A Ticket Booth In Your Pocket skip the line-ups with mobile taste tickets
Visit tasteofedm.ca to learn how to buy now!
PRE-SALE
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every sheet of 40 tickets available until July 17
CAPITAL PLAZA 99 AVE. & 108 ST.
6
8
FAMILY FRIENDLY RESTAURANTS WHY YOU NEED A BUTCHER
12
FROM BOX TO TABLE
18
FARMERS' MARKETS & U-PICKS
22
WELCOME TO ITALY
28
ENTERTAINING LOCAL
30
SOMETHING SWEET SOMETHING SALTY
32
5 Q & A'S WITH FRUITS OF SHERBROOKE
39
GINGER BASIL BOOCHA GIN FIZZ
40
GATHER HERE - SEASONAL RECIPES
50
GRAB AND GO FOOD
TABLE OF CONTENTS
5 CREATIVE DIRECTOR'S NOTES
26 #YEGFOODMAKERS 52 BEHIND THE SCENES 54 MARKETPLACE 56 ONE LAST MUSE
Magazine
Creative Director Heather Muse Contributors Heather Muse Julienne Slomp Laura Muse Daniel Jack Guest Contributors Melanie Villeneuve Sara Jewell Production and Design Anne deJong
Subscribe at eatlocalmagazine.ca For distribution, advertising, and general inquiries, please email hello@eatlocalmagazine.ca EATING WELL + BUILDING COMMUNITY
@eatlocalmagazine Eat Local Magazine, established 2018 Contents copyright © 2019 by Eat Local Magazine
SMALL SPACE GARDENING PICNIC IN THE PARK SOMETHING SWEET, SOMETHING SALTY #YEGFOODMAKERS and beef own your h our Make rs wit burge bacon ge 44 on pa recipe
SUMMER 2019 | EDMONTON
Printed in Canada
On our cover: Beef and Bacon Burgers Photo: Heather Muse On the back cover: No part of this publication may be reproduced without the written consent of the publisher.
4
Eat Local • Edmonton • Spring 2019
Top left: Sara Jewell All other photos: Heather Muse
FROM THE CREATIVE DIRECTOR Summer. Living this far north, I’d venture to say that Edmontonians really appreciate our summers. After a seemingly endless winter and a short, explosive spring, these long golden summer days are just what we need. Fire up the barbeque and crack open a beer, or head to a local patio to take full advantage of the warm evenings – they won’t last long. We here at Eat Local are gearing up for summer too – in this issue you’ll find some quintessentially summer recipes for hosting friends, tips for putting together a vintage style table setting, small space gardening tips, and more. We hope you enjoy paging
Heather is a local food photographer living her best
through our summer issue.
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
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
photography and videography
dishes using fresh, local
her family and going to the gym. jslmpvisualnarratives
and landscape painter inspired
time in her gardens. lauramusecooks
annedejongart
Eat Local • Edmonton • Spring 2019
5
OUR PICKS: FAMILY FRIENDLY AND COMMUNITY MINDED
THE SUGARBOWL CAFÉ 10922 88th Avenue, Edmonton
Hours: Monday-Thursday & Sunday – 8am – 12am, Friday & Saturday – 8am – 1am
www.thesugarbowl.org WHY WE LOVE THEM: The Sugarbowl has been around since 1943, first hailing as a
burger joint and has since evolved into a full-service bistro and pub, open from breakfast until late. We like to bike through Edmonton’s beautiful river valley with the kids, making The Sugarbowl our destination for a mid-bike cappuccino and one or two of their epic cinnamon buns (definitely made for sharing). Whether we sit inside the cozy interior, or enjoy the sun on the patio, The Sugarbowl ranks as one of our all-time classic favourite cafes to visit in Edmonton.
WORDS DANIEL JACK | PHOTOS HEATHER MUSE 6 Eat Local • Edmonton • Spring 2019
OTTO FOOD AND DRINK 11405 95 Street
Hours: Everyday from 4:30-10pm
www.ottofoodanddrink.com WHY WE LOVE THEM: Located a few blocks north of Little Italy in the community of Norwood, owner Ed Donszelmann has created a cozy space with a community atmosphere. With a choice of communal and individual tables, OTTO is all about bringing family and friends together over good food, craft beer, and carefully curated wines. With a kid-friendly menu and delicious house-made sausages by Steven Furgiuele of Fuge at OTTO, put this gem on your list to visit this summer.
Eat Local • Edmonton • Spring 2019
7
Why you need a butcher. WORDS DANIEL JACK | PHOTOS HEATHER MUSE 8
Eat Local • Edmonton • Spring 2019
A BUTCHER, a baker and a candlestick
maker. Somewhat of an odd line from somewhat of an odd nursery rhyme. What exactly these three tradespeople had in common and how they ended up in a boat will likely remain a mystery to me, but surprisingly I can say I’ve dabbled in two of these professions at one time or another in my life. Candlestick making does not seem to get as much attention as it once did, but I do have a distant memory of being on a field trip in Kindergarten where we happened to make candles from melted crayons. So, in all honesty this is a trade I have attempted at least once. Baking is much more common, although I wouldn’t classify myself as a baker. People who know me might be surprised to hear that I have a few simple go-to family recipes that I pretty much nail every time I’m in the mood to bake. Of the three, I am most interested in the butcher, as here is a trade I know nothing about. When I think of a butcher, an image in a previous edition of Eat Local Magazine comes to mind. The picture is of Corey Meyer from ACME Meat Market. A burly, manly man, eyeing the viewers, ink on his arm, and holding a massive meat cleaver. Yes, this is what a butcher looks like. When Eat Local Magazine asked me to write an article on Corey and the art of butchery, I thought perhaps I should attempt a little butchery myself as part of my research. Also, we happened to have two young roosters that were getting a little too cocky and a little too loud for their own good. Normally my wife would consult some of her other crazy chicken-lady friends and would offload our roosters for someone else’s enjoyment. This time was going to be different. But how was I going to learn the art of butchering chickens in less than an hour? After watching three or four YouTube videos, I headed outside with my two sons to expand my culinary horizons. With a “let’s get ‘er done, boyz”, we returned inside the house an hour later with Two lovely looking little cleaned roosters – one that was promptly loaded into the oven, and one for the freezer. I was quite proud of the result. These particular chickens we had prepared for consumption had been bred, hatched, raised, and now butchered on our own yard. These roosters had completed their entire circle of life right in front of our own eyes. Eat Local • Edmonton • Spring 2019
9
also does his job with a lot of respect. He seeks out local farms with high standards where the animals are raised for the quality he wants to offer to his customers. And once he has these high-quality cuts of meat in his shop, he takes a lot of care in using up as much of the animal as possible. Even the waste does not go to waste as it is picked up by a rendering plant which then separates and uses it for bone meal fertilizer, soap, and other things. I also learned that I have more to learn before I attempt to butcher my own beef.
I’d like to think I did pretty a good job, but someone with a more professional eye would probably tell me I had slightly butchered it. After taking a stab at butchery, I realized that YouTube videos could only take me so far. I needed to observe a real master at work, so Heather Muse and I made the trip to ACME Meat Market to do just that. Corey Meyer is a third-generation butcher who has been working in the trade for the last 23 years. Ten years ago, he became the owner of Acme Meat Market (which incredibly has been around since 1921) and recently relocated to the Ritchie Market. The unique “A LOT OF PEOPLE LIKE aspect of this location is that SEEING WHAT WE DO his butcher shop is sectioned BECAUSE THEY’VE NEVER off with glass walls allowing SEEN IT BEFORE.” anyone walking past to stop - COREY MEYER and check out whatever he (and his four or five employees) happens to be preparing. Corey says, “A lot of people like seeing what we do because they’ve never seen it before.” If you’d like to see the art of butchery in action come on by and watch Corey transform a freshly delivered carcass into a beautifully displayed pre-packaged presentation, begging to come home to be your next meal. I watched him transform a shoulder (chuck) of beef into a fantastic 7 lb. roast. What started as a foreign-looking object hanging in his freezer ended up as a picturesque ready-to-go master piece all nicely strung up with a flurry of butcher’s knots. The process was fascinating. The ease and dexterity of Corey’s knife dancing through the deboning, cleaning and sectioning made it look so easy. While chatting with Corey during this process I learned that beyond his actual skill in turning a big hunk of meat into beautiful cuts ready for your oven or grill, Corey
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Eat Local • Edmonton • Spring 2019
Before we left, Corey quickly showed me the proper way to butcher a chicken. Again, he made it look so simple. My new found skills from YouTube were not wrong, but were not quite as professional and honed as the skills of a person who has been doing it for 23 years. Do yourself a favour. Go to one of Edmonton’s fine Meat establishments and ‘claim’ yourself a butcher. Someone you can trust to deliver a superior product, and who will be happy to accommodate your request for whatever specific cut of meat you may be looking for. Corey will admit that their product may cost a little more, but that’s the price of a high-quality product that can be traced back to a specific local farm. And the quality of taste will make you come back for more. Printed on Acme’s wall are the words Eat Fresh, Eat Local, Eat Acme. I couldn’t agree more. Info: Acme Meat Market is located in the Ritchie Market building, located at 9570
76 Avenue, Edmonton. Find them online at www.acmemeatmarket.ca
"I AM MORE MYSELF IN A GARDEN, THAN ANYWHERE ELSE ON EARTH" Doug Green
ILLUSTRATION ANNE DEJONG
Eat Local • Edmonton • Spring 2019
11
SMALL SPACE GARDENING THE ART OF BOX-TO-TABLE WORDS MELANIE VILLENEUVE | PHOTOS SARA JEWELL
THIS IS A GLIMPSE into the world of small space gardening. There are libraries filled with shelves upon shelves of volumes on the topic. There are differentiating opinions on just about every-
thing when it comes to growing healthy thriving plants. With this in mind, hopefully, this article will get you started in the right direction. Small space gardening is something I started doing without really knowing what I was getting myself into. In a way, it’s something I’ve always done. My mother always had a small garden. I, in turn, grew a few pots of plants on the balcony of my Montreal flat back in the day. Our Edmonton space, however, was a challenge of another sort. I’m of those women who believes that everything is figure-out-able, so armed with knowledge accrued over a few weeks of late night YouTube video binge-watching and a book about urban farming, I drafted my partner, Tom to the project of building raised bed boxes that would cover practically every inch of our 10x20ft concrete slab of a backyard.
12
Eat Local • Edmonton • Spring 2019
THE SETUP It should be mentioned that small space gardening comes in many shapes and sizes. There is no right or wrong answer here other than, if it fits, do it! It could be a few terracotta planters on a balcony or by a window sill. It could be a spot in your backyard where you pull up the sod. It could be raised beds made from upcycled wood cut-offs from a local construction site. I opted for the latter. Container tip: deeper is better. Generally speaking, deeper containers give roots more space to grow & result in happier plants. Regardless of the containers you choose, there are a few things to keep in mind so that you can make the most of what you’ve got.
Eat Local • Edmonton • Spring 2019
13
USE QUALITY SOIL If you take away nothing else from this article, remember this: We are what we eat. This is true for your plants as well. As a general rule, nutrient-rich soil mixed with compost will yield better results than say, good-ol’-Alberta-clay. Most potting soil and commercially-available compost these days will do the trick, at least in the first year. Soil is like a nutrient bank account: plants and water runoff withdraw many of the nutrients. So, in the spirit of good stewardship, you need to make deposits to keep things in balance. A rather easy way to keep your ecosystem churning is to put back into it what you took. I encourage you to turn your kitchen scraps into vermicompost or compost tea (Google it) to continue “feeding” your soil and plants as you grow. I also use fish fertilizer once a week during the growing season. This has allowed us to have a thriving garden for going on four years now in the same soil.
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Eat Local • Edmonton • Spring 2019
PICK PLANTS THAT LIKE GROWING IN POTS Some people argue that you can grow just about anything in pots. While I don’t entirely disagree, our experience has been that some things just tend to do better in pots and raised beds than others. Most culinary herbs, for example, are perfectly content to grow in raised beds. All our basil varieties do incredibly well in our raised beds, and we’ve also successfully grown sage, parsley, mint, cilantro, thyme, and even lavender. Leafy greens are another group that does well. Think kale, chard, leaf lettuces. Some fruit and vegetables are also quite happy in raised beds. Berries, tomatoes, peppers, beans, and peas are the ones that have done the best for us. We’ve also had some hit and miss successes with the squash family. They sure take up a lot of space though, so I opted out of growing them entirely. Instead, I buy squash at the farmers' market. An honorable mention goes to the humble potato (Tom’s favorite crop), who is perfectly happy to grow in an 18L paint bucket if you let it. Delicate new potatoes, roasted with sea salt & butter, are particularly delicious when they are freshly dug up.
GROW WHAT YOU LOVE TO EAT The first year I gardened here in Edmonton, I grew five varieties of radishes. They grew incredibly quickly and were all ready for harvest at the same time. They were beautiful and perfectly crunchy, but I didn’t realize that Tom hates radishes and I simply couldn’t eat them all myself. It was a sad day when I composted two large bowlfuls. Lesson learned: grow what you (and your family) love. Growing what I truly love to eat keeps me motivated to weed, water, and take care of my crops so I can have the best possible harvest.
Melanie is the co-founder of The Northern Table, a local company which sources farm fresh ingredients through transparent supply chains and turns them into delicious salt, herb & tea blends. www.thenortherntable.ca @thenortherntable Eat Local • Edmonton • Spring 2019
15
THE NORTHERN TABLE'S
WARM POTATO BOWL WITH CHILI LIME SAUCE
MAKES 4 SERVINGS 5 MINS PREP + 30 MINS COOK 8 potatoes ½ head of cabbage 1 bunch beans, sliced 4 large carrots grated 2 garlic cloves, minced 2 T butter 1 C pumpkin seeds, divided 1 T sea salt Black & toasted sesame for serving SAUCE: ½ C mayonnaise 2 T grainy mustard 1 t smoked paprika 1 t chili powder 1 t turmeric 2 T lime juice
¼ t sea salt Place potatoes in a pot, cover with water & set to boil until tender (1520 mins). While the potatoes boil, slice & grate the other vegetables. Drain the tender potatoes, place onto a baking sheet and lightly “crush” them onto the sheet by pushing down once or twice with a masher. The potatoes should flatten out somewhat but not completely fall apart. Add a little butter on top of each one, then sprinkle a little sea salt. Bake at 425˚F for about 10 minutes or until slightly golden & crispy. While they bake, blend all the sauce ingredients together. Serve warm with other veggies and sauce.
WORDS MELANIE VILLENEUVE | PHOTO SARA JEWELL
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Farmers' Markets & U-Picks EDMONTON AND SURROUNDING AREAS Edmonton has an abundance of Farmers’ Markets and U-Picks available this summer. No matter where you live, you can find fresh produce and handmade goods close by. 18
PHOTOS HEATHER MUSE
Eat Local • Edmonton • Spring 2019
FARMERS' MARKETS 124 Street Grand Market (Northwest)
Edmonton Downtown Farmers’ Market
Ottewell Artisan Farmers’ Market (East)
108 Avenue & 124 Street, Edmonton, Thursdays
(Centre)
7211 96A Avenue NW, Edmonton, Thursdays
4pm-8pm (May 9-October 10, 2019)
10305 97 Street NW, Edmonton, Saturdays
4pm-7pm (year-round)
102 Avenue & 124 Street, Edmonton, Sundays
9am-3pm & Sundays 11am-3pm (year-round)
facebook.com/ottewellartisanfarmersmarket
11am-3pm (June 2-September 29, 2019)
city-market.ca/wp
124grandmarket.com
Edmonton Southeast Farmers’ Market /
Salisbury Farmers’ Market (Southeast)
Baseline Farmers’ Market (East)
52337 Range Road 232, Sherwood Park
Capilano (South)
(Salisbury Greenhouse), Thursdays 4pm-7:30pm
390 Baseline Road, Sherwood Park,
5004 98 Avenue NW (Capilano Mall),
(year-round)
Wednesdays 4pm-8pm (May 29-October 9,
Edmonton, Saturdays 9:30am-3pm (year-round)
salisburyfarmersmarket.ca
2019)
facebook.com/capilanofarmersmarket
baselinefarmersmarket.ca
Fort Saskatchewan Farmers’ Market
Sherwood Park Farmers’ Market (East)
Beverly Towne Farmers’ Market (Northeast)
2015 Oak Street, Sherwood Park (Summer
(Northeast)
– May-October) & 401 Festival Lane (Winter -
118 Avenue & 40 Street, Edmonton, Tuesdays
CN Station, Legacy Park Fort Saskatchewan,
October-May), Wednesdays 4pm-8pm (year-
4pm-8pm (May 14-October 1, 2019)
Thursdays 4:30pm-7:30pm (June 13-September
round)
beverlyfarmersmarket.ca
19, 2019)
sherwoodparkfarmersmarket.ca
Bountiful Farmers’ Market (South)
fortsaskchamber.com/farmers-market
South Common Farmers’ Market (South)
3696 97 Street NW, Edmonton, Fridays,
Leduc Farmers’ Market (South)
Saturdays & Sundays 9am-5pm (year-round)
5209 47 Street, Leduc, Thursdays & Saturdays
Saturdays & Sundays 10am-4pm (May 4-Oct 20)
bountifulmarkets.com
10am-1:30pm (May 16-September 28, 2019)
southcommonmarket.ca
Callingwood Farmers’ Market (Southwest)
leducfarmersmarket.ca
Southwest Edmonton Farmers’ Market
19 Avenue & Parsons Road, Edmonton,
69 Avenue & 178 Street, Edmonton, Sundays
Miller Crossing Farmers’ Market (Northeast)
10am-3pm & Wednesday 12pm-5pm (May
14339 50 Street NW, Edmonton, Sundays 11am-
2051 Leger Road NW, Edmonton, Wednesdays
5-October 13, 2019)
3pm (year-round)
4pm-7:30pm (May 15-October 9, 2019)
callingwoodfarmersmarket.com
mcfarmersmarket.ca
swefm.ca
Carvel Station Farmers’ Market (West)
Millwoods Farmers’ Market (Southeast)
Spruce Grove Farmers’ Market (West)
52511 SH 770, Lot 3A (Carvel Hall) Carvel,
7207 28 Avenue NW, Edmonton, Thursdays
120 Railway Avenue, Spruce Grove, Saturdays
Thursdays 5pm-8pm (May 9-Aug 29, 2019)
5pm-8pm (June 6-September 26, 2019)
9:30am-1:30pm (April 6-December 21, 2019)
carvelstationmarket.ca
millwoodsfarmersmarket.com
sprucegrovefarmersmarket.weebly.com
Century Park Market (South)
Morinville Farmers’ Market (Northwest)
St. Albert Farmers’ Market (Northwest)
10915 23 Avenue NW, Edmonton, Sundays
9908 104 Street, Morinville, Fridays 3pm-7pm
St. Anne Street, St. Albert, Saturdays 10am-3pm
10am-3pm (June 2-September 29, 2019)
(year-round)
(June 8-October 12, 2019)
centuryparkmarket.com
morinvillefarmersmarket.com
stalbertfarmersmarket.com
Devon Lions Farmers’ Market (Southwest)
Old Strathcona Farmers’ Market (Centre)
Stony Plain Farmers’ Market (West)
20 Haven Avenue, Devon (Devon Community
83 Avenue & 103 Street, Edmonton, Saturdays
5008 51 Avenue, Stony Plain, Saturdays 9am-
Centre), Thursdays 2pm-6pm (June 6-October
8am-3pm (year-round)
1pm (April 6-December 21, 2019)
6, 2019)
osfm.ca
stonyplainfarmersmarket.ca
e-clubhouse.org/sites/devonab/page-7.php
The Orchards Community Farmers’ Market
Downtown Market (Northeast)
(Southwest)
(Southeast)
102 Street, Downtown Fort Saskatchewan,
4059 Orchards Drive SW, Edmonton, Mondays
Saturdays 10am-2pm (July and August)
6pm-8:30pm (May 13-September 23, 2019 –
fortsaskchamber.com/farmers-market
every second week, check website for dates) orchards-connect.com/main/farmers-market
Eat Local • Edmonton • Spring 2019
19
U-PICKS Attracted2Apples (Northeast)
Boissonneault Family Farms (North)
Farm Fresh Florals (Southwest)
54264 Range Road 213, Fort Saskatchewan
55314 Range Road 255, Sturgeon County
48446 Range Road 23, southwest of
apples (multiple varieties available)
raspberries, strawberries
Sunnybrook
weekends in September; hours variable
July & August; call or check Facebook page for
flowers and grasses
depending on supply, check website
picking times and availability
mid-July to frost: weekday evenings and
attracted2apples.com
facebook.com/BoissonneaultFamilyFarms
weekends as posted on website; weekday pick
cash only please
780-235-6984, 780-504-7522
by appointment only
The Berry Farm (Southeast)
Bokey Blooms Farms (North)
farmfreshflorals.com
52002 Range Road 232, Sherwood Park
55231 Hwy 2, Sturgeon County
haskaps, currants (white, red, & black),
haskaps
cash or credit accepted
raspberries, saskatoons, cherries (Evans &
July; by appointment only
Grove Berry Patch (West)
Juliette), chokecherries, pincherries, apples,
bokeybloomsfarms.ca
52430 Range Road 265, Spruce Grove
crabapples, rhubarb
780-667-5308
cranberries (highbush), currants (black),
late June to frost: Saturday & Sunday 10:30am-
Brix ‘n Berries Farm (South)
raspberries, saskatoons, strawberries, variety of
5pm; by appointment only, may be able to make appointments outside posted hours theberryfarm.ca 780-918-3221 cash only please
25157 Township Road 490, Leduc raspberries, saskatoons, strawberries, variety of garden vegetables July to end of September: Tuesday-Friday 10am-6pm, Saturday 10am-5pm; check
780-445-8134
garden vegetables late June to frost: 9am-6pm daily, evenings by appointment; 9am-dusk during saskatoon season (July & August); please call ahead for availability groveberrypatch.com
Berry Ridge Orchard (North)
Facebook for daily updates
2 miles west of Gibbons, contact for directions
brixnberries.com
saskatoons, strawberries
780-980-5386
Happy Acres U-Pick (West)
mid-June to mid-August; by appointment only
cash, debit, credit accepted
1-52225 Range Road 273, Spruce Grove
berryridgeorchard.com
Creek Side Saskatoon Berry Farm (Northeast)
currants, raspberries, saskatoons, sour cherries,
780-916-0244 cash only please
53418 Range Road 231, Sherwood Park raspberries, saskatoons, strawberries
Big Rock Berry Farm (Southwest)
July & August; call or check Facebook page for
3-51310 Range Road 261, Spruce Grove
picking times and availability
raspberries, rhubarb (pre-picked), saskatoons,
facebook.com/CreekSideBerryFarms/
strawberries
780-243-2652
July: Saturday: 10am until picked out; please
cash only please
watch website and Facebook page for opening
Creekside Home and Garden (Southwest)
dates and fruit availability bigrockberryfarm.ca 780-886-3387 (text preferred) cash or credit accepted
51530 Range Road 260, Parkland County chokecherries, cranberries (highbush), currants (black), raspberries, saskatoons Monday-Friday 9am-8pm, Saturday 9am-6pm,
Birchwood Meadows (North)
Sunday 12pm-5pm; call ahead for crop quality
56032 Range Road 245, Sturgeon County
and state
flowers
creeksidehomeandgarden.ca/u-pick
July to end of August; check Instagram/
780-470-0527
Facebook account for u-pick hours
cash, debit, credit accepted
birchwoodmeadows.ca 780-913-1431 cash, debit, credit accepted
20
Eat Local • Edmonton • Spring 2019
780-962-5824 or 780-999-8141
variety of garden vegetables July and August: Wednesday-Sunday 10am7pm, September: Saturday & Sunday 10am7pm, October: TBA; phone or check Facebook for availability happyacresupick.ca 780-968-0099 cash, debit, credit accepted
Horse Hill Berry Farm (Northeast) 20304-33 St NE, Edmonton raspberries July & August: 9am-5pm daily, evenings by appointment; call ahead to check daily field update message horsehillberryfarm.ca 780-456-4930 cash preferred, credit card machine available
Lazuli Farms (Southeast)
Saskatoon Valley Orchards (West)
T&D’s Saskatoons (North)
20256 Township Road 484, Camrose County
51512 Range Road 22, Parkland County
55027 Range Road 252, Sturgeon County
strawberries
Evans cherries, saskatoons
saskatoons
late June to frost: Tuesday 6pm-8pm, Saturday
mid-July to early September: 10am-6pm daily
early July to early August: Monday-Friday
8am-12pm; watch Instagram or Facebook for
facebook.com/Saskatoon-Valley-
9am-8pm, Saturday & Sunday 9am-5pm; call to
opening dates and fruit availability
Orchards-140411579313082
confirm fruit availability and directions
lazulifarms.ca
780-963-8311
780-939-7161
780-878-4049
Steven’s Strawberries (South)
cash only please
cash only please
Hwy 13, 1 km west of Hwy 2
Pipestone Berry Farm (Southwest)
U-Pick It (West)
strawberries
2.5km north of Evansburg on Range Road 75
corner of Hwy 795 and Township Road 472A
mid-July to late September: Monday-Saturday
herbs, raspberries, variety of garden vegetables
haskaps, raspberries, saskatoons
9am-6pm; hours may change due to crop
Tuesday-Sunday 1pm-6pm
July to September: 9am-6pm during berry
conditions, please call ahead
upickitevansburg.wixsite.com/upickit
season
stevensstrawberries.com
780-727-4344
pipestoneberryfarm.com
780-352-2924
780-387-5466
cash, debit, credit accepted
Violet Gardens and Greenhouse (West)
cash, e-transfer, credit accepted
Strawberry Fields (Southwest)
variety of garden vegetables
140 Grandisle Road NW, Edmonton
end of August until frost: Tuesday-Sunday
51220 Range Road 213, Sherwood Park
strawberries
10am-6pm
cherries, saskatoons
July to September; by appointment only, see
facebook.com/VioletGardensGreenhouse
July & August: 10am-7pm during berry season;
website for booking info
780-621-4774
check website for availability
sbfields.com
prairieberryfarm.ca
780-708-1331
780-662-7669
cash only please
cash only please
Sunflower Gardens (Northwest)
Prairie Berry Farm (Southeast)
Prairie Gardens & Adventure Farm (North)
26306 Meadowview Drive, Sturgeon County
56311 Range Road 235, Sturgeon County
raspberries, saskatoons, strawberries
edible flowers, herbs, strawberries, variety of
July & August; call or check Facebook page for
garden vegetables
picking times and availability
mid-July to October: 10am-6pm daily
facebook.com/JaenieonMeadowviewDr
prairiegardens.org/produce/u-pick
780-914-5198
9027 TWP 534, Wildwood
Please call or check the website/
Facebook page of each farm for more details, such as picking times and
guidelines, produce availability, and payment options.
780-921-2272 cash, debit, credit accepted
Riverbend Gardens (Northeast) 3830 195 Ave NE, Edmonton saskatoons late July to early August riverbendgardens.ca/products
Rosy Farms (Northwest) 57114 Range Road 264, Alcomdale haskaps July 4-9 and July 18-23: 9am-6pm by appointment only; check website for the best time to pick rosyfarms.com/blog/u-pick 780-951-1015 cash or e-transfer accepted Eat Local • Edmonton • Spring 2019
21
WELCOME TO ITALY WORDS DANIEL JACK | PHOTOS HEATHER MUSE
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Eat Local • Edmonton • Spring 2019
A STAPLE HERE IN EDMONTON, THE ITALIAN CENTRE SHOP CELEBRATES 60 YEARS. I can clearly remember my first exposure to the Italian culture. I was on an overnight train bound for Rome. As we moved deeper into the mountains of northern Italy the train began to fill up with locals. At first the loudness, wild hand gestures, increased yelling, and strangers slowly invading my personal space was somewhat overwhelming. Once I understood that people were not life-long mortal enemies about to inflict serious harm on each other, but simply two friends discussing the latest soccer match or their favourite flavour of gelato, I was able to relax and even fell asleep amidst the chaos. Amusingly, several hours later I awoke to a completely empty train. I stuck my head out the window and asked someone in my best Italian, “Roma?” to which he replied, “Si.” Phew, I had arrived. I love the Italian culture. The food, the wine, the people and the passion give it a uniqueness unto its own. I am fortunate to have been to Italy and have experienced the beauty of the country itself. I am also fortunate to have met and become very good friends with several people who are of strong Italian descent. The passion and drive that are hallmarks of the Italian culture are contagious (even when they are trying to force feed you more roasted castagne at Christmas time) and is likely why Edmonton is blessed with three successful Italian Centre Shops to choose from.
move. Of course, I didn’t, but what I did see was a completely diverse group of people of all races and ages. If you walk through any Italian Centre Shop on a busy Saturday afternoon you will see people of all backgrounds, hear a wide collection of different languages and see how diverse this shopping centre has become. You’ll find a deli bursting with all kinds of meats and cheeses, rows and rows of olives, fresh breads, imported oils, canned tomatoes, pastas, local products from independent makers, seasonal items, fresh produce, and much, much more. From its humble beginnings 60 years ago as an idea in the mind of a newly immigrated gentleman named Frank Spinelli, the Italian Centre Shop has blossomed into three vibrant supermarkets in Edmonton and another branch in Calgary, all under the direction of Frank’s daughter, Teresa Spinelli.
The first time I went into one of the Italian Centre Shops for a delicious afternoon espresso I half expected to see some sort of Godfather-type figure there with several cronies planning their next
“OUR SUCCESS IS BECAUSE OF OUR PEOPLE.” - TERESA SPINELLI
Eat Local • Edmonton • Spring 2019
23
Heather Muse recently had the opportunity to speak with Teresa. When asked about the success of the four branches, Teresa’s response was, “Our success is because of our people. All of our decisions – operational and financial, take into account our people first.” Although Teresa does not have any immediate family working with her, except for her 12-year-old son Massimo who you might see ringing through groceries or making coffee, she considers all the Italian Centre Shop employees to be her family and
attributes them with the shopping centres’ expanding success. This summer, the Italian Centre celebrates its 60th anniversary. What a huge accomplishment. Frank Spinelli is not with us anymore, but his strong work ethic and passion is present in Teresa and all the people who continue to keep his dream alive. We invite you to come and see what this shopping center is all about. Take a minute to escape Edmonton and enter into Italy.
Italian Centre Shops have three shops in Edmonton and one in Calgary. Visit their website for location information: www.italiancentre.ca
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Eat Local • Edmonton • Spring 2019
TOP LEFT: Teresa Spinelli, President of the Italian Centre Shops. TOP RIGHT: The coffee cups at the Italian Centre Shops give a time-line of their history. LEFT: Bread is baked fresh everyday at each shop. OPPOSITE PAGE, TOP: Inside the Italian Centre Shop in Little Italy.
Eat Local • Edmonton • Spring 2019
25
#YEGFOODMAKERS 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 Steven Angelo Furgiuele FUGE @ OTTO @fugemeat www.fuge.ca www.ottofoodanddrink.com Steven Furgiuele crafts mouth-watering sausages in-house for the restaurant OTTO Food and Drink. Expect classic pork, beef, and chicken sausages, and the lesser played with lamb, bison, boar, elk, and venison varieties. With old favourites and new creations frequently on the menu, you can’t go wrong dining here any day of the week.
PHOTO HEATHER MUSE
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Eat Local • Edmonton • Spring 2019
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E N T E RTA I N I N G L O C A L
PICNIC IN THE PARK BREAD AND BUTTER PICKLES
1
Meuwly’s www.meuwlys.com
KALAMATA OLIVES
2
The Italian Centre Shop www.italiancentre.ca
BACON JAM
3
Meuwly’s www.meuwlys.com
ROSETTE – DRY-CURED PORK SALAMI
4
Meuwly’s www.meuwlys.com
JOSEF – ALPINE STYLE FIRM CHEESE
5
Winding Road Artisan Cheese www.windingroadcheese.com
PORK LIVER PATE
6
The Butchery Off Sales – Rge Rd www.rgerd.ca
FRENCH BAGUETTE
7
The Italian Centre Shop www.italiancentre.ca
Eat Local • Edmonton • Spring 2019
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something sweet
PHOTO HEATHER MUSE
Sheryl Yu of Hello Mochi makes the most delicious macarons we’ve ever tried… and we’ve tried a few. Just the right combination of chewy and crispy, and the creamy French buttercream filling is the icing on the cake – or in the macaron. You can snag some Hello Mochi macarons and other yummy treats, including mochi donuts and mochi squares at the new Bountiful Farmer’s Market, which is open year-round, every Friday, Saturday, and Sunday.
hellomochi.ca @hellomochi.ca
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Eat Local • Edmonton • Spring 2019
A hole in the wall and a real gem, Zwick’s Pretzels offers a variety of freshly kneaded “knots & nubs” and must-try sandwiches. Their pretzels are a crowd favourite; the smell of freshly made pretzels emanating from the store is pure heaven for bread lovers. From the basics - Butter and Salt & Butter, to the dusted - Cinnamon & Sugar, Milk Crumb (highly recommended), Sour Cream & Onion, to the savoury ones, their warm and tasty pretzels are guaranteed to hit the spot. Pair it with one of their unique sodas for a delicious treat.
www.zwickspretzels.com @zwickspretzels 12415 - 107 Avenue NW
something salty
PHOTO JULIENNE SLOMP
Eat Local • Edmonton • Spring 2019
31
5 Q&A’S WITH
FRUITS OF SHERBROOKE SOCIETY PHOTO HEATHER MUSE
GOOD FRUIT. GOOD JAM. GOOD CAUSE. How and why did you start your organization? It started when Carol Cooper and Christina Piecha saw people shovelling fallen apples into the garbage. They
Stra wb er r
y
b Jam b ar u Rh
decided to do something about the waste of good food in the city. They started making jams and jellies to showcase what could be done with local fruit and to inspire others. Al Cosh came onboard as the salesperson and the Fruits of Sherbrooke Society (FOS) was created. FOS teaches classes, works with communities, redirects excess fruit to other groups that feed the hungry and donates fruit snacks for nutrition programs. What is “rescued fruit”? ‘Rescued’ fruit is simply fruit that grows in our city and is excess to the homeowner’s needs. What do we ‘rescue’? We collect rhubarb, raspberries, pears, apples, and cherries, and then there are the surprise fruits such as apricots, plums, quince, haskaps, and grapes. We are committed to rescuing fruit by harvesting, processing and preserving fruit not being used by homeowners, farms, and businesses and turning them into consumable products.
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Eat Local • Edmonton • Spring 2019
What do you make and where can we find your
made apple leather and apple chips and over the past 4
products?
years we have donated over 33,000 of these individual
To support our mission we make and sell jam, jellies,
snacks. In the last 2 years we have also been making jam
and sauces. We turn rescued fruits into products that are
in bulk using 70% ‘rescued’ apples and this has provided
delicious and interesting. We have created unique recipes
39,000 more servings.
– such as Lime Cardamom Apple Jelly, Chipotle Rhubarb
Can people volunteer with your organization?
Ketchup, Amaretto Pear Jelly, Raspberry Pear Rhubarb Jam, Chai Cherry Jelly, and Balsamic Garlic and Onion Condiment built on rhubarb. All of our products use 60 – 100% rescued fruit. We sell our products at local retailers, farmers markets, major seasonal events and online. We are looking forward to being part of the new downtown farmer’s market opening this spring. Check our website at www. fruitsofsherbrooke.ca for a full list of products, retailers, farmers markets, events throughout the year and to order online. Tell us about Project Fruit Stars. Apples remain our most significant source of ‘rescued’
YES. We are powered by volunteers and as we grow so does our list of volunteer positions. We are looking to expand our membership, volunteer base, and fruit donors. We need people to fill board and committee positions, fill shifts picking fruit, cooking, selling and fundraising to name a few. Eating local, reducing waste, lowering carbon footprint, sharing food, feeding others, teaching preserving skills, helping people, building community, and education are all parts of Fruits of Sherbrooke. Help us make a difference. Check out our website to view the full list of volunteer jobs and descriptions.
fruit. We have continuously been looking for ways to get
Website: www.fruitsofsherbrooke.ca
the bounty of apples to those who are hungry in our city.
Contact info:
We started Project Fruit Stars with the goal of donating apple snacks to nutrition programs in city schools. We have made applesauce and packaged it in tubes for kids,
THIS PAGE: Lime Cardamom Apple Jam and Chocolate Cherry Jelly
Carol Cooper - production@fruitsofsherbrooke.ca OR Jackie Costello - president@fruitsofsherbrooke.ca
ICE C REA M
small batch ice cream featuring delicious dairy and non-dairy flavours located across from ritchie market: 9551 76 avenue nw
ICE CREAM
don’t miss a ing! SIGN UP FOR OUR NEWSLETTER: EATLOCALMAGAZINE.CA
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! s e s ul
Y T R A P
P
WITH
A refreshing
e
LEMONY CHICKPEA CUPCAKE PULSE Chickpeas
PREP TIME 15 min
BAKE TIME 18-20 min
/3 cup (75 mL) 1 /4 cup (60 mL) 2 tsp (10 mL) 2 2 /3 cup (150 mL) 1 /2 cup (125 mL) 2 tsp (10 mL) 1 /2 tsp (2 mL) 2 1 /8 tsp (0.5 mL) 2 Tbsp (30 mL) icing sugar 1
DIRECTIONS chickpeas, drained & rinsed (yields 2 cups/500 mL cooked) canola oil fresh lemon juice grated lemon zest egg yolks all-purpose flour granulated sugar, divided baking powder salt egg whites cream of tartar freshly squeezed lemon juice (optional)
RASPBERRY CREAM CHEESE FROSTING (OPTIONAL) 2 packages (8 oz/250 g) 1 /2 cup (125 mL) 1 /2 cup (125 mL) 1 /4 cup (60 mL) 1 /4 tsp (1 mL)
h c h i c k pe
MAKES 12 cupcakes
INGREDIENTS 1 can (19 oz/540 mL)
ake
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light cream cheese butter, softened icing sugar seedless raspberry jam fresh lemon juice
1. Preheat oven to 350°F (180°C). Prepare muffin tins with large muffin cup liners. 2. In a food processor, purée chickpeas with oil, lemon juice and lemon zest. Add egg yolks and blend well until mixture is smooth. 3. In a large bowl, combine flour, 1/4 cup (60 mL) sugar, baking powder and salt. Add puréed chickpea mixture and mix well. 4. In a medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining 1/4 cup (60 mL) sugar in a slow, thin stream, beating until whites form stiff glossy peaks. 5. Fold beaten egg whites into chickpea mixture. Divide batter among paper-lined muffin tins. Bake for 18-20 minutes, or until toothpick inserted in centre of cupcake comes out clean. Cool 5 minutes, then remove from muffin tins and onto wire racks to cool completely. 6. Drizzle 1/2 tsp (2 mL) lemon juice over each cupcake, then sprinkle with icing sugar if desired or omit icing sugar and top with raspberry cream cheese frosting. 7. To make cream cheese frosting, cream together cream cheese and butter in a large mixing bowl. Add icing sugar, jam and lemon juice and mix on low until combined. Scrape down sides, then beat on high speed for about 1 minute until smooth and fluffy. Makes about 3 cups (750 mL) frosting.
NUTRIENTS PER SERVING (1 cupcake, no icing) 163 Calories, 7 g Fat, 1 g Saturated Fat, 32 mg Cholesterol, 21 g Carbohydrate, 2 g Fibre, 10 g Sugar, 4 g Protein, 220 mg Sodium, 138 mg Potassium, 46 mcg Folate, 1 mg Iron
Alberta Pulses - good for food and for you! For more great pulse recipes with beans, peas, lentils and chickpeas, visit albertapulse.com
Eat Local • Edmonton • Spring 2019
35
Vintage Table Setting (perfect for a garden party) Creating the perfect table setting doesn’t have to be expensive – in fact, our favourite way to entertain is with mismatched vintage china and silverware. Mix in a few thrifted or vintage linens and your guests will love the casual and welcoming feel.
where to find: • Thrift stores (Goodwill is the perfect place to find unique glassware) • Garage Sales (look for estate sales – often you can snag vintage china at a steal!) • Antique Stores (our favourites include Old Strathcona Antique Mall and Blue Jar Antique Mall)
tips: • Look on the back of plates to see where they’re made – often china made in England is much better quality and has a lovelier patina than china actually made in China. • Antique stores often sell singles of silver cutlery for just $1 a piece. Sometimes you can get lucky and find a whole bag packaged together at a thrift store for even cheaper. • Be sure to hand wash your vintage dishes as they may be quite delicate. Make it part of your dinner party – pour another glass of wine and wash the dishes together to create more great memories.
PHOTO HEATHER MUSE 36 Eat Local • Edmonton • Spring 2019
Celebrating Five Years as Edmonton’s Original Gastropub! /’gastrō,pəb/
(noun)
An independently owned restaurant that specializes in serving high quality comfort food paired with an exceptional selection of interesting wines, craft beers and handcrafted cocktails.
Eat & drink … together! 5842 – 111 Street
www.theglassmonkey.ca
780.760.2228 Eat Local • Edmonton • Spring 2019
37
Straight from our bees to your table.
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.
Flower Subscript ions DIY Flower Buckets Weddings & Events Workshops Edible Flowers
www.baroafarms.com
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
EAT LOCAL’S
GINGER BASIL BOOCHA GIN FIZZ
Lightly sweet and a little savoury, this easy and refreshing cocktail is perfect for those long summer nights on the patio. Omit the gin for a virgin cocktail. We found the elusive Boocha Ginger Kombucha at DeRose Bros Meats, but you can substitute any of their delicious flavours.
Ingredients: Simple Basil Syrup ½ cup sugar ½ cup water Handful of fresh basil, roughly chopped Cocktail: 1 ounce Simple basil syrup 2 ounces Strathcona Spirits Badland Seaberry Gin ½ ounce lime juice 2 ounces Boocha Ginger Kombucha (or enough to fill) Ice Basil for garnish
Method: To make the Simple Basil Syrup: Bring water and sugar to a boil, reduce heat and simmer for 10 minutes. Add basil in the last 2 minutes, muddling with a wooden spoon to release the oils in the basil. Remove from heat, cover, and let steep for 30 mins. Strain and cool completely. The simple syrup can be stored in the fridge for up to a month. Gather the ingredients. Pour the simple syrup, gin, and lime juice in a cocktail shaker filled with ice. Shake vigourously for 30 seconds. Strain into a cocktail glass filled with ice. Top with kombucha and garnish with a sprig of fresh basil.
gather here RECIPES FROM OUR TABLE TO YOURS RECIPES + WORDS LAURA MUSE | PHOTOS HEATHER MUSE
TOMATO AND HERB SALAD I love tomatoes and will eat them year-round, but they are especially delicious straight from the plant where they have ripened to perfection in the sun. Last year when the first tomato of the season was finally ripe, I carefully divided it into 3 equal pieces and called my husband and son over to present them with my prize. I’m sure they thought I was being a little dramatic, but the taste of the first garden fresh tomato of the season is almost indescribable. A truly good tomato doesn’t need much dressing up, but adding some shallots, a few herbs, a drizzle of oil and vinegar and a dash of salt and pepper really brings out the flavour. TIME: 15-20 MINUTES | SERVES: 4-6 1 large or 2 medium shallots, about ½ cup chopped 1 Tbsp. butter or oil 2 cups cherry tomatoes 1 Tbsp. fresh basil, finely chopped 1 Tbsp. fresh Italian parsley, finely chopped 1 Tbsp. fresh chives, finely chopped Drizzle of balsamic vinegar, about 2-3 Tbsp. Drizzle of olive oil, about 2-3 Tbsp. Coarse sea salt Freshly ground pepper METHOD: Sauté shallots over medium heat in butter or oil for about 5 minutes until soft. While the shallots are sautéing, chop cherry tomatoes in half and divide into 4-6 bowls. Sprinkle tomatoes with shallots, basil, parsley, and chives. Drizzle balsamic vinegar and olive oil evenly over all, and finish with a sprinkle of coarse sea salt and freshly ground pepper. Serve immediately.
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Eat Local • Edmonton • Spring 2019
Eat Local • Edmonton • Spring 2019
41
QUICK PICKLED VEGGIES Quick pickling is extremely easy to do and keeping this recipe on hand will ensure you will always have pickles when you need them. I’ve included spices and herbs to add in for each veggie, but feel free to play around with it and switch the flavourings up for whatever you find appealing. Enjoy these pickled veggies with everything including burgers, hot dogs, sausages, tacos, pulled pork, salads (green, potato, chicken, tuna, etc.), sandwiches, grilled meat…the options are endless. This recipe will make one halfpint (8 oz.) jar of each vegetable below. TIME: 30 MINUTES ONIONS: 1 medium red onion ½ tsp. red pepper flakes ½ tsp. black peppercorns BEETS: 1-2 beets 1 cinnamon stick 5 whole cloves 5 whole allspice berries CARROTS: 2-3 large carrots 1 sprig fresh dill 1-2 slices fresh ginger ½ tsp. coriander seeds PICKLING JUICE: 1 cup white vinegar 1 cup apple cider vinegar 1 Tbsp. honey 1 tsp. salt
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Eat Local • Edmonton • Spring 2019
METHOD: Slice the onions thinly using a sharp knife or mandolin. Separate into rings and pack into one half-pint jar with the red pepper flakes and black peppercorns. Slice the beets into thin rounds using a sharp knife or mandolin. Chop into sticks and pack into one half-pint jar with the cinnamon, cloves, and allspice. Cut carrots into matchsticks. A julienne peeler makes this easier, but if you do not have one, slice each carrot lengthwise into thin slices, then again into sticks, and finally chop into 2-inch lengths. Pack into one half-pint jar with dill, ginger, and coriander seeds. Whisk vinegars, honey, and salt together in a medium saucepan and heat until just boiling. Remove from heat and pour into each prepared jar. Allow to cool for 30 minutes, then serve or cover and store in the refrigerator until ready to serve. These pickles will keep for 2-3 weeks in the refrigerator.
Eat Local • Edmonton • Spring 2019 
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BEEF AND BACON HAMBURGER PATTIES TIME: 20 MINUTES | SERVES: 4
TIME: 30 MINUTES | SERVES: 2-4 Homemade burgers on the grill is a staple of summertime outdoor living. Try to form the patties as thin as possible, no thicker than 1 cm. Wide and thin patties will cook faster and will help you avoid the small round pucks that all too often come off of home grills. You can also fry these burgers in a pan. I find they cook a little faster in a pan, although I’d recommend a splatter guard to keep that beautiful bacon fat down. The mushroom powder is optional, but highly recommended for an added umami punch. We used Gruger Family Fungi’s Pink Umami Bomb. And for a tangy crunch, serve with my quick pickled veggies. 1 lb. lean ground beef 2 strips bacon, minced, about 1/3 cup
½ small onion, minced, about 1/8-¼ cup ½ tsp. pepper ¼ tsp. mushroom powder (optional, but recommended) salt METHOD: Gently mix the beef with the next four ingredients by hand, being careful not to overwork the meat. Divide into quarters and form four patties by hand or with a burger press, to a thickness of no more than one centimetre. Heat grill or pan to medium-high. When ready to grill or fry, sprinkle salt on top of the patties, place on grill or pan salted side down, then salt the other side. Cook until no longer pink inside, about 2-3 minutes per side in a pan, or 3-4 minutes per side on the grill, flipping only once and being careful not to overcook. Remove from grill or pan and serve on toasted buns with your choice of toppings.
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Eat Local • Edmonton • Spring 2019
Try Acme Meat Market's Hickory BBQ Sauce
Eat Local • Edmonton • Spring 2019
45
When I was a child, my parents would periodically load my siblings and me into the van and drive us to the nearest wild saskatoon picking spot so we could fill our buckets with those small purple-black orbs of summer goodness. We didn’t especially love the work, but we did love the saskatoon pies that were the result. I also remember finding and enjoying tiny wild raspberries and strawberries on long summer days playing in the forest near our house. Those berries were as small as my fingernail, but intensely delicious. Thankfully today we have abundant access to slightly larger, locally grown plant-ripened berries all around our city. Make this fruit salad in the middle of summer when the berries are ripe. For an extra sweet treat, serve over vanilla ice cream.
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Eat Local • Edmonton • Spring 2019
MELON AND BERRY SALAD TIME: 20 MINUTES | SERVES: 6-8 ½ a small to medium cantaloupe, chopped into 1 cm cubes ½ a small to medium honeydew, chopped into 1 cm cubes ½ lb. strawberries, diced ½ - 1 cup saskatoons and/or blueberries ½ cup raspberries fresh mint, finely chopped, about 1 Tbsp. For the dressing: 4 Tbsp. honey Zest from 1 lemon, about 1-2 tsp. Pinch of salt, about 1/8 tsp. METHOD: Make the dressing: Whisk all ingredients together, gently warming the honey if necessary. Gently mix melons, strawberries and saskatoons/blueberries in a large bowl. Spoon into individual serving bowls and sprinkle raspberries on top. Drizzle with dressing and garnish with mint.
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
Eat Local • Edmonton • Spring 2019
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RECIPE DEVELOPMENT FOR SUMMER 2019
TOP LEFT: Chopping beet sticks for Quick Pickled Veggies. TOP CENTRE: The bacon for the hamburgers is very finely minced. TOP RIGHT: Finely chopped chives for our Tomato and Herb Salad. BOTTOM LEFT: Chopping carrots into matchsticks for Quick Pickled Veggies. BOTTOM RIGHT: Forming Beef and Bacon Hamburger patties.
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Eat Local • Edmonton • Spring 2019
Eat Local
CULINA TO GO 12019 A 102 Ave, Edmonton www.culinafamily.com
The Culina name has been a staple in Edmonton since 2004. Now you can get Brad Lazarenko’s restaurant-quality food on the go at the newly opened Culina To Go in the Oliver Exchange building. Expect an abundance of local ingredients and collaborations with local food producers and farmers. Offering hot individual lunch portions during the week, weekend breakfast items, and family sized meals for dinner, look for new biodegradable packaging and meals available in returnable roasting pans. They also offer catering for your next event, including their NEW Culina Catering Club – perfect if you love to host dinner parties without having to worry about the details.
50 Eat Local • Edmonton • Spring 2019 GRAB AND GO FOOD
SARAH’S KITCHEN #105 – 140 Bellerose Drive, St. Albert www.sarahs-kitchen.com
Sarah Radloff cooks up daily dishes that you can take home fresh and enjoy with your family. With a focus on healthy, Sarah also has keto meals available, along with gluten and lactose free options. Salads, soups, and desserts are also on the menu, along with local made condiments from small food businesses around the Edmonton area. Want to feed a bigger group? Sarah’s Kitchen also offers catering.
51 GRAB AND GO FOOD
Eat Local • Edmonton • Spring 2019
BEHIND THE SCENES A glimpse of the fun and hard work of putting together our Summer issue.
ads
PHOTO HEATHER MUSE
marketplace page 6
page 31
THE SUGARBOWL CAFÉ
HELLO MOCHI
page 7
page 32
OTTO FOOD AND DRINK
ZWICK’S PRETZELS
page 8-10
page 33-34
ACME MEAT MARKET
FRUITS OF SHERBROOKE SOCIETY
page 12-16
page 39
THE NORTHERN TABLE
STRATHCONA SPIRITS
www.thesugarbowl.org
www.hellomochi.ca
www.ottofoodanddrink.com
www.acmemeatmarket.ca
www.fruitsofsherbrooke.ca
www.thenortherntable.ca
www.strathconaspirits.ca BOOCHA KOMBUCHA
page 22-25
PHOTO HEATHER MUSE
THE ITALIAN CENTRE SHOP
pages 40-47
page 27
Red onions, beets, ginger, shallots www.amaranthfoods.ca
AMARANTH FOODS
FUGE @ OTTO
www.fuge.ca www.ottofoodanddrink.com page 29-30
WINDING ROAD ARTISAN CHEESE
www.windingroadcheese.com
THE BUTCHERY OFF SALES – RGE RD
www.rgerd.ca
Ground beef, bacon www.darcysmeats.ca
Barbecue Sauce www.acmemeatmarket.ca PHOTO HEATHER MUSE
www.italiancentre.ca
D’ARCY’S MEAT MARKET
ACME MEAT MARKET
MEUWLY’S
THE ITALIAN CENTRE
Eat Local • Edmonton • Winter Spring 2018 2019
www.boocha.ca
www.italiancentre.ca
www.meuwlys.com
54
www.zwickspretzels.com
GRAMMA BEE’S HONEY
Honey www.grammabeeshoney.com GRUGER FAMILY FUNGI
Pink Umami Bomb www.familyfungi.ca
PHOTO HEATHER MUS
HOLE’S GREENHOUSES AT THE ENJOY CENTRE
Fresh herb plants (dill, mint, parsley, basil) www.holesonline.com OLIV TASTING ROOM
Olive oil, balsamic vinegar www.olivtastingroom.com PEAS ON EARTH
Carrots www.peasonearth.com page 50 CULINA TO GO
www.culinafamily.com page 51 SARAH’S KITCHEN
PHOTO HEATHER MUSE
PHOTO HEATHER MUSE
www.sarahs-kitchen.com
Eat Local • Edmonton • Winter 2018
55
one last muse PHOTO HEATHER MUSE "THE
WORKHORSE of my
kitchen at home. Simple, un-assuming, organic, beautiful. I seem to collect wooden spoons, perhaps because I’m drawn to their beauty, but really only use these three on a daily basis in my own kitchen. One from my mother-in-law, one I acquired at an antique store while shopping for food styling props, and one from a random department store that caught my eye because it was huge and only cost four dollars. They’ve been scorched, abused, thrown in the dishwasher (gasp!), and sometimes occasionally oiled, and they still show up, every day – ready to stir pasta sauce, taste-test soups, scoop up taco meat, scramble eggs, and feed my family. Someday, when I have more time, I’d like to learn to carve my own spoons. There’s something about taking a raw piece of wood and turning it into a tool so useful, durable, and beautiful that you can use it for years, and then at the end of it’s life – throw it back into the forest to compost itself." Heather Muse is the creative director of this magazine – she’s also a food photographer and stylist, and enjoys simple cooking in her own kitchen. Heathermuse.com
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Eat Local • Edmonton • Spring 2019
EXPLORING BEYOND THE RESTAURANT.
Join us this summer for a celebration of Alberta’s finest farms and a feast among friends.
Tickets to our 2019 Farm Dinners are now on sale - rgerd.ca
DOWNTOWN
HIGHLANDS
124 STREET
ST ALBERT
10220 103 St
6509 112 Ave
12417 104 Ave
12417 104 Ave
780.757.0137
780.757.0137
780.250.6066
COMING SOON!
bodegayeg.ca
@bodega_yeg
/bodegaedmonton
@eatlocalmagazine
eatlocalmagazine.ca
