We have new products this week from Sodu Farm in Nobleford. Nobby Sodu grows a variety green
vegetables and squashes and we are using his bok choy, suey choy, and winter squash in Wednesday’s special.
We’ve posted information on our events page about our next Slow Food Calgary Kitchen Party on Thursday, October 2nd featuring Winter’s Turkeys. Just in time for Thanksgiving we’ll be tasting a variety of products from Winter’s along with some tips for the perfect Thanksgiving turkey (Yes, Thanksgiving is just over a month away!) Darrel Winter and Corrine Dahm are Terra Madre 2008 nominees and will be there to answer all your questions about their farm and their turkeys. Tickets are available at Cookbook Company only and are limited to 24 so get them soon.
Here’s the menu for the week:
Monday - Chicken Chorizo Stew
sunworks farm chicken chorizo, gull valley greenhouses peppers and tomatoes, white beans, upper green farm potatoes, lund’s organic spinach $13
Tuesday - Roast Berkshire Pork
broek pork acres berkshire pork rubbed with garlic and herbs, served with roasted potatoes and pan gravy $14
Wednesday - Autumn Squash Stir Fry Vegetables
lund’s organic chard, sudo farms bok choy, suey choy, and autumn squash all stir fried with ginger and sesame served with steamed rice $13
Thursday - Elk Macaroni Casserole
wapiti ways elk, macaroni, tomatoes, cabbage, Taber corn, and bell peppers baked with cheddar on top $12
Friday - Roast Organic Chicken
Sunworks Farm roast chicken served with buttermilk mashed potatoes and gravy
$40 whole $26 half $15 quarter
This Week’s Soup – Taber Corn Chowder $7
This Week’s Stew – Beef Meatball Stew $9
Something Sweet – Fudge Brownies $4
Forage hours Monday to Friday 2PM to 7PM
Forage – 3509 19th Street SW – Phone (403)269-6551
We are starting to see beets, lettuces, peas, cauliflower, onions, and even tiny new potatoes. The stone fruits from the Okanagan are also beginning to trickle in but generally speaking it looks like this season is going to be shorter and less fruitful due to cool weather and hail storms. We’ll keep scouting the markets to bring the best of the season to Forage. This week we have stinging nettles from our own garden in the vegetarian option on Wednesday. They have a wonderful deep green flavour and are good for you to boot.
they are bringing in about 40 pounds on Father’s Day. We’ll use it this week in our Rhubarb Upside Down Cake.