So there is a lot going on this week at Forage. Today is the gathering of Terra Madre participants – a group of farmers and cooks that are part of a growing global movement to support good, clean, and fair food. This is an exciting group of the most passionate people you have ever met. Tomorrow is the Slow Food Calgary Workshop with Buffalo Horn Ranch. I believe it might be sold out, but if you are still interested, contact Janice Beaton Fine Cheese or the Cookbook Company for tickets.
We are also following a developing situation as the Town of Innisfail may annex the land that Lund’s Organic farm is on. We get organic carrots, spinach, broccoli, kale, beets, rutabaga, parsnips, cabbage, and potatoes from them. The land is over 15 years organic and is irreplaceable. This move by the town will mean the eventual end of the operation as the town tax structure will make Gert and Betty’s business unfeasible. Keep looking to our website for more information as we organize a consumer response.
Here is the menu for this week:
Monday - Chicken Rigatoni
sunworks farm chicken, squash, tomatoes, penne and bechamel with green salad and black currant balsamic vinaigrette $12
Tuesday - Braised Bison Short Ribs
buffalo horn ranch bison served with mashed potatoes and braising reduction $16
Wednesday - Paneer and Cauliflower Curry
house made paneer using vital greens milk, cauliflower and chick peas in creamy curry with basmati rice $13
Thursday - Macaroni Casserole
hoven farms organic beef, macaroni, tomatoes, and cabbage with sylvan star cheddar $10
Friday - Roast Organic Chicken
the classic – whole, half, or quarter roasted organic sunworks farm chicken with chive mashed potatoes and gravy $14 quarter $24 half $36 whole
This Week’s Soup – Chicken Noodle
Something Sweet – Carrot Pumpkin Bundt Cake
Forage Fall Hours Monday to Friday 3PM to 8PM