forage

Last week’s trip to a trio farms was great. I visited Cakadu Heritage Lamb and it reminded that there is more to the farm than just the animals being grown for food. In the case of Cakadu there are a handful of dogs, from a coon dog to labs, that help with protecting the herd and hunting gophers. They also have a llama that acts as an early warning system since it is taller than sheep.

This Tuesday, we are making the Iranian Stew (khoresh geimeh) again. It was very well received last time and this time we are making it with Buffalo Horn Ranch bison. The unique flavor comes from a few key ingredients – dried limes, cinnamon, and turmeric and the recipe was handed down from a friend’s mother-in-law who is an excellent Iranian cook. If you didn’t get a chance to try it last time make sure to give it a try this time.

Also, it is fresh halibut season so we are making Fish Chowder this week. Genevieve really makes the best chowders.

Next cooking class Tuesday, April 28^th – Butter Chicken, next Farm Table Dinner Wednesday, May 27^th featuring Sunworks Farm Chicken.

Here’s the menu for this week:

Monday - Chicken Paprikash

The unseasonal weather means we’re offering our paprikash one more time before the warm weather arrives. Sunworks Farm chicken simmered with tomatoes, peppers, hungarian paprika and sour cream on egg noodles $13

Tuesday - Iranian Bison Stew

This stew was very popular when we did it last time. Buffalo Horn Ranch bison and split yellow peas seasoned with dried limes, cinnamon, and turmeric served with basmati rice $13

Wednesday - Vegetable Burrito

Tres Marias tortilla stuffed with tomato rice, beans, peppers and tomatoes with Sylvan Star cheddar and Forage salsa served with chipotle slaw $12

Thursday - Pork Provencal

Broek Pork Acres Berkshire pork with tomatoes, garlic, and eggplant served with herbes de provence roasted potatoes $13

Friday - Roast Organic Chicken

Sunworks Farm roast organic chicken served with buttermilk mashed potatoes and gravy $40 whole $26 half $15 quarter

This Week’s Stew – Fish Chowder $8

This Week’s Stew – Mettwurst and White Bean $8

Something Sweet – Chocolate Buttermilk Cake $3

Forage Hours – Monday to Friday 2PM to 7PM – 3508 19^th Street SW – PH(403)269-6551

Tuesday I will be going to Hoven Farms to help make the weekly delivery of cattle to the abattoir (a nicer way of saying slaughterhouse). Hopefully we’ll be taking A3, a cow we saw take its first breath at the farm 3 years ago. To celebrate the life of A3 and the animals we eat, we have paired with Slow Food Calgary for our next Kitchen Workshop – Eating A3 on Tuesday, May 12^th. Tim Hoven will be on hand to talk about raising organic beef and we’ll be enjoying several dishes featuring his beef. For more info or tickets go to the Slow Food Calgary website.

We all have a sudden need to eat more greens so this week we are featuring a main course salad as a special. Our main course salads have meat, vegetables, and greens and are large enough to make dinner out of. As the weather improves we’ll continue doing them. This week we have a Greek Chicken Salad.

Spots are available our next cooking class on Tuesday, April 28^th. This time around we are making Butter Chicken and exploring the spices and seasoning necessary t o create the dish. Each participant will take home their creation and if you are a vegetarian you can make a vegetarian version. The class costs $45 and you can book a spot by calling Forage.

Here’s the menu for this week:

Monday - Pepper Steak Stir Fry

Hoven Farms organic beef and Gull Valley Green Houses peppers with black bean sauce served with fried rice $12

Tuesday - Chicken Chorizo

Sunworks Farm organic chicken chorizo simmered with tomatoes, peppers, and potatoes served with rosemary white beans $13

Wednesday - Pesto and Chevre Pasta

Fairwinds Farm chevre and Forage pesto tossed with Gull Valley Green Houses tomatoes and penne $11

Thursday - Greek Chicken Salad

Sunworks Farm organic chicken, chick peas, tomatoes, cucumbers, and peppers on butterleaf lettuce with chevre oregano dressing $13

Friday - Meatloaf and Mashed

Broek Pork Acres pork and Hoven Farms beef meatloaf with a saskatoon berry BBQ glaze served with buttermilk mashed potatoes and slaw $13

This Week’s Stew – Ratatouille $7

This Week’s Stew – Beef and Tomato Stew $8

Something Sweet – Lemon Cake $4

Forage Hours Monday to Friday 2PM to 7PM – 3508 19^th Street SW – PH(403)269-6551

I’m fresh from my trip to Seattle and I brought back more of the Holmquist Orchard Dry Roast Hazelnuts. We have a limited amount for sale in Forage and when they are gone they’re gone… until our next trip down. Things are booming at the orchard as more and more chefs are discovering these great local hazelnuts and we were told about a third variety that will be available this fall. Holmquist is just across the border from Abbotsford and they sell their nuts at Farmers Markets in Seattle.

The nettles are up! When I got home I was glad to see that the nettles we had planted last year have come up again. We had them in a few specials last year and as soon as there are enough we’ll put them in something! Just another small sign that spring is here.

There are a few seats left for the Farm Table Dinner next Wednesday, April 22^nd, featuring Cakadu Heritage Lamb. Call to book your seat.

Here’s the menu for the week:

Tuesday - Chicken Caprese Pasta

Sunworks Farm organic chicken tossed with Forage pesto, Gull Valley Green House tomatoes, bocconcini, and penne $13

Wednesday - Stuffed Peppers

Gull Valley Green Houses bell pepper stuffed with tomato rice and black beans served with chipotle slaw $12

Thursday - Chicken Fried Steak

Hoven Farms organic beef cutlet breaded and fried. Served with mashed potatoes, gravy, and braised red cabbage $14

Friday - Roast Organic Chicken

Sunworks Farm roast organic chicken served with buttermilk mashed potatoes and gravy $40 whole $26 half $15 quarter

This Week’s Soup – Chicken Santa Fe $8

This Week’s Stew – Pork Normandy $9

Something Sweet – Lemon Cake $4

Forage Hours Monday to Friday 2PM to 7PM – 3508 19^th Street SW – PH(403)269-6551

Here’s the menu for the upcoming week:

Monday - Closed For Easter Monday

Tuesday - Chicken Caprese Pasta

Sunworks Farm organic chicken tossed with Forage pesto, Gull Valley Green House tomatoes, bocconcini, and penne $13

Wednesday - Stuffed Peppers

Gull Valley Green Houses bell pepper stuffed with tomato rice and black beans served with chipotle slaw $12

Thursday - Chicken Fried Steak

Hoven Farms organic beef cutlet breaded and fried. Served with mashed potatoes, gravy, and braised red cabbage $14

Friday - Roast Organic Chicken

Sunworks Farm roast organic chicken served with buttermilk mashed potatoes and gravy $40 whole $26 half $15 quarter

This Week’s Soup – Chicken Santa Fe $8

This Week’s Stew – Pork Normandy $9

Something Sweet – Lemon Cake $4

Forage will be closed for the Easter weekend this Friday, April 10^th through Monday, April 13^th and we’ll be back for regular business on Tuesday.

We have something special this week in the form of Highland Beef. Peter and Judy Haase raise a small herd of these cattle on their buffalo farm and we ordered some of the meat. We’re going to make a flavorful chili with it and serve it with all the fixin’s.

Our next Farm Table Dinner is on Wednesday, April 22^nd and we are featuring Cakadu Heritage Lamb. Denis and Linda Jabs raise Barbados Blackbelly sheep, a heritage breed, on their farm West of Innisfail. These sheep are a hair sheep as opposed to a wool sheep and have a wonderful mild and sweet flavor.

Our next cooking class is on Tuesday, April 28^th and this time around we are going to explore the spices of Butter Chicken. The recipe can also be made vegetarian. Go to the website page for cooking classes for more details.

Here’s the menu for this week:

Monday - Italian Meatballs

Broek Pork Acres Berkshire pork meatballs simmered in basil tomato sauce served with penne pasta $12

Tuesday - Highland Beef Chili

We were able to get some Highland beef from Buffalo Horn Ranch. We’re using it in this chili served with all the fixings – cheddar, tomatoes, green onions, and sour cream $10

Wednesday - Potato Frittata

Traditional baked egg dish with smoked paprika potatoes and peppers served with a green salad $13

Thursday - BBQ Chicken Pot Pie

Sunworks Farm organic chicken, white beans, and corn simmered in tangy BBQ sauce and baked with a biscuit top served with slaw $13

Friday - Good Friday - Closed

Forage is closed for Easter weekend and we will be back on Tuesday, April 14^th

This Week’s Soup – Chicken Santa Fe $8

This Week’s Stew – Pork Normandy $9

Something Sweet – Carrot Cake $4

Forage Hours Monday to Friday 2PM to 7PM – 3508 19^th Street SW – (403)269-6551