forage

Caio!

We’re back! Slightly jet lagged and slightly overweight! Forage is open today and tomorrow with slightly limited supply of fresh produce and fruit until we can get to the market. The trip to Italy was great and we tasted some amazing things at Salone del Gusto. That’s Sue tasting a dried goat’s leg that is cured in front of a wood fire.

The thing that sticks out the most for me from Terra Madre is how fortunate we are to have a tremendous network of farmers and artisans that grow and create food for us. It’s not a common as you would think whether it’s Italy

Thanks again for understanding our need to be closed while away. Come in today and grab some bison macaroni casserole and tomorrow we’ve got roast chickens.

Here’s the menu for the rest of this week:

Thursday - Bison Macaroni Casserole

Buffalo Horn Ranch bison, tomatoes, peppers, and macaroni baked with cheddar on top $12

Friday - Roast Chicken

Sunworks Farm roast chicken served with buttermilk mashed potatoes and gravy

$40 whole $26 half $15 quarter

This Week’s Soup – Chicken Noodle $8

This Week’s Stew – Turkey White Bean Chili $9

Something Sweet – Fudge Brownie $4

Forage Hours Monday to Friday 2PM to 7PM

3508 – 19^th Street SW – (403)269-6551

We’re posting this early because I’ll be in Bologna on Tuesday.

Forage will be open Tuesday, October 14^th for the week and then just for the following Monday, October 20^th. Sue will leave for Torino on Tuesday and join us at Salone del Gusto and Terra Madre so Forage will be closed Tuesday, October 21^st through Wednesday, October 29^th. Again, thank-you for your understanding! If you want to check in on our adventures, go to my blog where I’ll be posting throughout the trip.

The Salone del Gusto is a giant food show featuring unique and sustainable products from Europe and around the world and Terra Madre is a gathering of 5000 farmers/producers, 1000 cooks, academic types, and this year a youth contingent. Forage is sponsoring John Mills of Eagle Creek Farm and Jolene Kolk of Kayben Farm with our Future of Farming Fund that we raised at our first birthday party and we hope to give our customers a chance to hear their stories when the return. In the mean time, you can pick up garlic from John’s farm and Black Currant Punch Base from Kayben at Forage. We also have a roasted garlic and potato soup special this week too.

The next post will be on Wednesday the 29^th. Happy Thanksgiving and Ciao!

Here is the menu for the week of October 14^th:

Monday - Closed For Thanksgiving

Tuesday - Moussaka

Cakadu Heritage lamb, Hoven Farms organic beef, and potatoes between Gull Valley Green House eggplant with bechamel $13

Wednesday - Roast Squash Rigatoni

roasted Sudo Farms squash with rigatoni pasta and a sage cream sauce baked with cheese $11 add a green salad $4

Thursday - BBQ Meatloaf

Broek Pork Acres Berkshire pork and Hoven Farm organic beef meatloaf with BBQ glaze and mashed potatoes $13

Friday - Chicken Cacciatore

Sunworks Farm chicken simmered with tomato sauce and herbs and finished with capers and olives served with orzo $14

Monday, October 20^th - Italian Chicken Sausage

Sunworks Farm organic rosemary and garlic chicken sausage with tomatoes, white beans, and peppers served with herb roast potatoes $14

This Week’s Soup – Potato and Garlic Soup $7

This Week’s Stew – Elk Chili $9

Something Sweet – Mom’s Chocolate Cake $4

Forage Hours Tuesday October 14^th to Friday, October 17^th and Monday, October 20^th 2PM to 7PM

Forage will be closed Tuesday, October 21^st through Wednesday, October 29^th

3508 – 19^th Street SW – Phone (403)269-6551

For our final instalment for Thanksgiving I want to recognize the farmers themselves. It takes a special person to work with nature to raise quality food and bring it to the market and often we overlook their importance. Thanksgiving is a celebration of their faith and effort and they need to be thanked for that. As we move forward we are going to need more farmers in Alberta to grow more products for us and this is where our biggest challenge may lay. Farming needs to be seen as a rewarding profession in order to draw more people into it.

We’ve got a couple new products available this week – MacKay’s Cochrane Pumpkin Ice Cream, and fresh garlic from John Mills of Eagle Creek Ranch. John is attending Terra Madre as a youth delegate later this month and this garlic is beautiful!

Forage will be closed Friday, October 10^th through Monday, October 13^th for the Thanksgiving weekend and again Tuesday, October 21^st through Wednesday, October 29^th so Sue can attend Terra Madre and Salone del Gusto in Italy. Thank-you in advance for understanding our need to be closed. We run with a small team and it would be too hard to try and stay open during this time.

Here’s the menu for this week:

Monday - Chicken Normandy

Sunworks Farm organic chicken in an apple cider and leek sauce with mushrooms served on egg noodles $14

Tuesday - BBQ Bison Casserole

Slow roasted Buffalo Horn Ranch bison in BBQ sauce with peppers, Taber corn, and topped with mashed potatoes $13

Wednesday - Ratatouille

Sue is making her classic ratatouille with Gull Valley Green Houses peppers, eggplant, and tomatoes and zucchini served with Highwood Crossing wheatberries $13

Thursday - Roast Chicken

Sunworks Farm roast chicken served with buttermilk mashed potatoes and gravy

$40 whole $26 half $15 quarter

Friday - Closed For Thanksgiving Weekend

Enjoy Thanksgiving weekend! Forage will reopen Tuesday, October 14^th

This Week’s Soup – Split Pea Soup $7

This Week’s Stew – Bison Stew $9

Something Sweet – Mom’s Chocolate Cake $4

Forage Hours this week - Monday to Thursday 2PM to 7PM

Forage Phone (403)269-6551 – 3508 19^th Street SW