forage

Magic Pan Bars

You may know them as Better Than Sex Bars or Magic Pan or Impossible (to resist) Bars but whatever you call them you know they really are to die for. It’s the bar made of a graham crust, pecans, chocolate chips, coconut, and sweetened condensed milk. There’s nothing local about them but they do tend to evoke a lot of memories about food and that’s why we are making them. Indulge.

Forage on Twitter

If you are a follower of Twitter, we have finally decided to give it a try. You can see Daily Specials and other inside comments. Go to www.twitter.com/foragefoods to check it out. We’ve also started a LOCAL 101 Twitter page and a Facebook event page to satisfy all your social networking needs!

Forage Weekly Specials – For the Week of February 22^nd

Monday - Chicken Tamale Pie

Sunworks Farm organic chicken, beans, corn, tomatoes, and chili spices topped with a cornmeal crust served with chipotle slaw $13

Tuesday - BBQ Bison Casserole

Slow roasted Buffalo Horn Ranch bison with bell peppers, carrots, and a tangy BBQ sauce topped with whipped potatoes $13

Wednesday - Vegetable Curry

Carrots, cauliflower, potatoes, chick peas, cabbage, tomatoes, and green peas with curry spices and a touch of yogurt served with basmati rice $12

Thursday - Turkey Pot Pie

Winter’s Turkey, carrots, potatoes, peas, root vegetables in a light herb cream sauce with biscuit top $10

Friday - Roast Organic Chicken

Sunworks Farm roast organic chicken served with smashed potatoes and our famous gravy $40 whole $26 half $15 quarter

This Week’s Stew – Italian Bison Stew $8

This Week’s Soup – Split Pea $7

This Week’s Side – Blue Cheese and Bacon Potato Salad $4

Something Sweet – Magic Pan Bars $3

Forage is closed August 1^st through August 10^th for our summer break. We’ll be open Monday, August 11^th. See you then!

First off, the housekeeping… Forage will be closed for our Summer Break as of Friday, August 1^st, and we will return Monday, August 11^th. We operate with a small crew and in past summers we weren’t as refreshed as we should have been after the slower summer months. We realized that everyone was talking vacations at different times and we were operating a man down all summer long. So, this year we are closing everything down for a week and everyone should return refreshed and ready for a busy fall. Thanks for understanding. I’ll hopefully be posting from my trip to Seattle on my blog At the Root.

There is now an abundance of great Alberta products available at the markets. This week we have first-of-the-season carrots from Beck’s, Super Sweet peas from Edgar Farms, romaine lettuce and beets from Lund’s, new potatoes from Upper Green Farms, and the Chicken Tortilla soup will feature epazote from our garden. Epazote is a Mexican wild herb that has a pungent cilantro like flavor that will go nicely with the flavors in the soup.

It’s been a whirlwind at Calgary Farmers Market and as the week has gone on more details have emerged. The first one is that the building that the Market is in is coming down no matter what, so hopes of it staying where it is at are for not. With less than 18 months to plan for a future, the CFM still does not have a decision from Canada Lands on their proposal to be the anchor food store for the redevelopment of the Currie Barracks and the vendors are getting antsy. What the response from the public has shown is there is a real demand for access to local products and CFM is the premiere location for this. The public is going to have to get involved if they want to make sure that farmers get the best possible outcome. If you have the chance be sure to tell the farmers and producers of CFM that you’ll continue to support their businesses whatever happens. And be sure to get out to the other Farmers Markets around the city like Northlands and Bearspaw. Support in the form of purchases is most necessary to save our Farmers Markets and encourage growth for the future.

Here is the menu for this week:

Monday - Bison Macaroni Casserole

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

Tuesday - Italian Chicken Sausage

grilled Sunworks Farm rosemary and garlic sausage with peppers and tomatoes served with pasta salad $14

Wednesday - Goat’s Cheese and Beet Tart

Lund’s Organic beets and Fairwinds Farm cheese on puff dough tart served with green salad $13

Thursday - Vietnamese Chicken Salad

Sunworks Farm organic chicken, carrots, cucumber, peppers, and cilantro on rice noodles with lime chili vinaigrette $13

Friday - Closed For Our Summer Break

we are all taking a well deserved break - Forage will be open monday, august 11^th

This Week’s Salad – Blue Cheese and Bacon Potato Salad $4

This Week’s Soup – Chicken Tortilla $9

Something Sweet – Raspberry Brownie $4

Forage Hours This Week – Monday to Thursday 2PM to 7PM

Forage is closed for our Summer Break August 1^st through August 10^th

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

Just a heads up… the City is in the process of repaving the North ramp into the Forage parking lot this week so you have to enter off of 19th Street.  You will need to exit the same way.