forage

TOURTIERE COOKING INSTRUCTIONS

Thaw tourtiere in refrigerator overnight.

Preheat oven to 400F. Bake the tourtiere for 30 minutes and then reduce the temperature down to 350F bake for another 30 to 45 minutes until golden.

Enjoy! Have a very happy holiday!

Forage will be closed for the holidays Saturday, December 22nd and reopen in the New Year on Monday, January 7^th, 2008.

Merry Christmas, Happy Holidays, and Happy New Year!

We want to wish you all the very best this holiday season and great success in the New Year. Thank-you for being a part of our new business and we look forward to continuing to bring you the very best our local farms and producers have to offer. Forage will be closed for the holidays Saturday, December 22^nd and we will reopen Monday January 7^th. If you preordered a tourtiere, please remember that they will be available for pick Wednesday, Thursday, and Friday only.

Here’s the menu for this week:

Monday - Chicken Paprikash

sunworks farm chicken with hungarian paprika in a sour cream sauce with egg noodles $13

Tuesday - Braised Beef Shanks

hoven farms organic beef shanks braised with herbs and tomatoes served with roasted potatoes $13

Wednesday - Butternut Squash Risotto Cake

roasted butternut squash risotto cake served with red wine braised cabbage $11

Thursday - Berkshire Pork Chop

broek pork acres bone in berkshire pork loin chop with tomato sauce and mashed potatoes $15

Friday - Bison Burrito

shredded buffalo horn bison, beans, peppers, and cheddar in a tres marias flour tortilla topped with salsa salad $12

This Week’s Soup – Black Bean $7

This Week’s Stew – Spanish Chorizo Stew $9

Something Sweet – Gingerbread Cake $4

So the tradition at my house on Christmas Eve is to celebrate with a traditional French Canadian Reveillon. This means friends and family and lots to eat and drink. The centerpiece is tourtiere with traditional red ketchup and cranberry chutney. We are now taking orders for our unbaked 9 inch pies made with Broek Pork Acres Berkshire Pork, Hoven Farms Organic beef, Wapiti Ways elk, Lund’s Organic carrots, celery, onions, garlic, and savoury herbs and spices. The pie is over 3 pounds and will feed 6 adults. They are frozen and will need to be thawed and then baked for about 1 hour until the pastry is golden.

Tourtiere – frozen, 9 inch, unbaked $48

Preorder before Tuesday, December 18^th for pick up Wednesday, Thursday, or Friday next week.

Call Forage 269-6551 to order.

We also have the tomato ketchup and cranberry chutney to compliment the tourtiere.

Forage will be closed for the Christmas break Saturday, December 22^nd and reopen on Monday, January 7^th, 2008.

December 10^th, 2007

Hello All!

“If every US citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country’s oil consumption by over 1.1 million barrels of oil every week.” Steven L. Hopp excerpt from Animal, Vegetable, Miracle – A Year of Food Life by Barbara Kingsolver

As it settles in that Christmas is only two weeks away, and you are starting to realize that you are once again desperately behind on the gift purchasing we would like to make a few suggestions. Of course we would like to suggest Forage gift certificates, but there are also some fantastic books out there that not only educate, but also entertain. Here is a list of some that we have enjoyed:

The Omnivore’s Dilemma by Michael Pollan

- the first section on the proliferation of corn through our food system is shocking

Animal, Vegetable, Miracle – A Year of Food Life by Barbara Kingsolver

- Barbara writes beautifully. This book follows her family eating as locally as possible over the course of a year

Spaghetti Western: How My Father Brought Italian Food to the West by Maria L. Cioni

- a great story from Calgary’s food history

All these books are available from the national chains, but we would suggest a local bookseller like The Cookbook Company.

Here are the specials for this week:

Monday - Beef Stroganoff

hoven farm beef in a rich sour cream sauce with mushrooms served on rice $13

Tuesday - Chicken Rigatoni

sunworks farm chicken, penne, spinach, forage tomato sauce, béchamel $13

Wednesday - Roasted Beets and Chevre in Puff Dough

roasted lund’s organic beets and fairwinds farm chevre baked in puff dough $12 add salad $4

Thursday - Bison Shepherd’s Pie

buffalo horn ranch bison, peas, carrots, and corn with mashed potato top $12

Friday - Roast Organic Chicken

last roast chickens of 2007! Whole, half, or quarter roasted organic sunworks farm chicken, mashed potatoes, and gravy $14 quarter $24 half $36 whole

This Week’s Soup – Salmon Chowder $8

This Week’s Stew – Turkey Chili $9

Something Sweet – Cranberry Poppyseed Bundt Cake $5

Welcome to December! We’ve had a lot of questions concerning catering at Forage. In response, we have put together a list of items that are appropriate to put together for your holiday entertaining. They are items that may require a little heating or cooking, or are appropriate to put out on a plate and let your guests help themselves. The list can be found on our website under the FOR HOLIDAY page. We recommend giving us a heads up on orders so we can have them ready when you arrive.

One of our favorite items on that list is smoked trout from Cunningham’s Scotch Cold Smoking in Pincher Creek. Joe Cunningham cures trout fillets from Lake Diefenbaker and then smokes them at 27C and the result is a beautifully moist product with a sweet, subtle smoke. We are offering it in pieces, in our trout perogies, and in a smoked trout spread.

Here are the specials for this week:

Monday - Chicken Normandy

sunworks farm chicken simmered in an apple cider and leek cream sauce served on egg noodles $13

Tuesday - BBQ Bison on a Bun

slow roasted buffalo horn ranch bison in maple bbq sauce with slaw $12

Wednesday - Macaroni and Cheese

baked creamy pasta with gouda and cheddar $8 add a green salad for $4

Thursday - Minestrone

the classic soup that eats like a meal – we make ours with berkshire pork sausage, tomatoes, cabbage, beans, tubettini, and serve it with parmesan croutons $11

Friday - Butter Chicken

our version made with sunworks farm chicken, chick peas, and tomato cream curry sauce served with basmati rice $14

This Week’s Soup – Salmon Chowder $8

This Week’s Stew – Bison Stew $9

Something Sweet – Lemon Cranberry Bundt Cake $5