forage

Forage is CLOSED until August 9^th. Here’s the menu for the week we get back:

Monday – BBQ Beef Meatloaf

Hoven Farms organic beef meatloaf with a BBQ sauce glaze served with potato salad and bean salad $14

Tuesday – Bison Shepherd’s Pie

Buffalo Horn Ranch bison, carrots, peas, corn in a light herb gravy topped with whipped potatoes $10

Wednesday – Macaroni and Cheese

Our take on the classic dish - loaded with Sylvan Star gouda, cheddar, and macaroni $9 Add a side salad $4

Thursday – Asian Chicken Salad

Sunworks Farm organic chicken, peppers, snow peas, carrots, lettuces, honey sesame vinaigrette $12

Friday – Roast Organic Chicken

Sunworks Farm roast organic chicken served with our famous gravy and picnic potato salad $40 whole $26 half $15 quarter

This Week’s Side – German Potato Salad $4

Something Sweet – Mom’s Chocolate Cake $4

Bread (Available Wednesday Until It’s Gone) – Gouda and Onion $5

Eagle Creek Farms Lilly Festival

Looking for a reason to get out of the city and visit a farm. Eagle Creek Farm is having a Lilly Festival on July 31^st and August 1^st. John Mills started a CSA this year to add to his corn maze, U-pick flowers, and vegetable operation. We’ll start selling John’s flowers in August and last year we were able to use his garlic for 9 months of the year. We’ve also just pickled some of his garlic scapes and if all turns out well, you’ll be able to purchase them in Forage. For more information on Lilly Festival go to the Eagle Creek Farms website.

Five Buck Pucks

For three days only! All frozen puck entrees are $5.

Forage Vacation

Forage is closed Thursday, July 22^nd through Sunday, August 8^th so we can all take some time off. We’ll be back on Monday, August 9^th. Also, since Wednesday is our last day open before the break, we are offering both a vegetarian entree and our Roast Organic Chicken.

Here’s the menu for the week of July 19^th:

Monday – Peanut Chicken

Sunworks Farm organic chicken with a peanut hoisin glaze served with rice and stir fry vegetable salad $14

Tuesday – Bison Macaroni Casserole

Buffalo Horn Ranch bison, macaroni, green peppers, tomatoes, and onions topped with cheddar cheese $10

Wednesday – Two Specials

Vegetable Burrito

Tres Marias flour tortilla filled with bell peppers, tomato rice, beans, and cheddar served with chipotle potato salad $12

Roast Organic Chicken

Sunworks Farm roast organic chicken served with our famous gravy and picnic potato salad $40 whole $26 half $15 quarter

This Week’s Side – Greek Salad $4

Something Sweet – Mom’s Chocolate Cake $4

Bread (Available Wednesday Until It’s Gone) – Forage Sourdough $4

Forage Summer Break

A couple of years ago we realized that it was just easier on everyone to close up shop for a couple weeks and take our summer vacation at the same time. It means that everyone comes back refreshed and rested. This year we will be closed from Thursday, July 22^nd through Sunday, August 8^th and reopen on Monday, August 9^th. We want to thank everyone in advance for understanding. Because of Stampede running later this year we have also decided to move our annual Forage Birthday Party into August. Check the emails for details and dates.

On the Menu

We know a lot of you probably have guest visiting from out of town we we’ve put some of the favourites on the menu this week to share. Monday we have Bison Meatloaf. We’ve got Baked Beans, our Blue Cheese and Bacon Potato Salad in the cooler and our classic Tomato Soup Spice Cake as the weekly sweet. This week we’ve got a new bread too – Rosemary Garlic.

Here’s the menu for the week of July 12^th:

Monday – Bison Meatloaf

Buffalo Horn Ranch bison meatloaf with saskatoon berry gravy, new potatoes, Lund’s organic spinach $14

Tuesday – Chicken Burrito

Sunworks Farm organic chicken, rice, tomatoes, peppers, beans, and cheddar in a Tres Marias flour tortilla served with salsa salad $13

Wednesday – Stuffed Bell Pepper

Alf’s Greenhouse bell pepper stuffed with tomato rice and topped with Old West Ranch Water Buffalo mozzarella and served with a Italian salad $12

Thursday – Greek Chicken Salad

Lemon herb roasted Sunworks Farm organic chicken, tomatoes, bell peppers, cucumbers, kalamata olives, feta, and greens with red wine oregano vinaigrette $12

Friday – Roast Organic Chicken

Sunworks Farm roast organic chicken served with our famous gravy and picnic potato salad $40 whole $26 half $15 quarter

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

Something Sweet – Tomato Soup Spice Cake $3

Bread (Available Wednesday Until It’s Gone) – Rosemary Garlic Bread $5

New Granola Bars

We have been working on a recipe for a chewy granola bar that has great ingredients and tastes good. We think we have something that’s pretty good so this week we are launching our Forage Granola Bars. They are made with Highwood Crossing organic oats, dried fruits, chocolate chips, pecans and Chinook Honey. Normally they will be $3 for 2 bars but to launch them this week we’re selling 2 for $2. Get some and give them a try and let us know what you think.

Happy Mardi Gras

We couldn’t resist honoring the celebration going on in New Orleans Tuesday with a pot of Chicken Gumbo. We are making it with Sunworks Farm organic chicken, dark roux, ‘trinity’ (onions, celery, and peppers), and tomatoes. It’ll have just a touch of heat and, contrary to tradition, no okra. It’s served with dirty rice.

Here are the specials for the week of February 15^th:

Monday - Closed For Family Day

Tuesday - Chicken Gumbo

It’s Fat Tuesday so we thought a little taste of New Orleans was in order. Sunworks Farm organic chicken, trinity, roux and tomatoes served over dirty rice $12

Wednesday - Vegetable Lasagna

We’re making this from scratch – pasta and all. A variety of vegetables, mozzarella, ricotta, and tomato sauce served with green salad $13

Thursday - Bison Short Ribs

Braised Buffalo Horn ranch bison short ribs with whipped potatoes, reduced braising liquid and honey roast carrots $16

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 – Turkey Hunter’s Stew $8

This Week’s Soup – Roast Squash $7

This Week’s Vegetable Side – Greek Salad $4

Something Sweet – Mom’s Chocolate Cake $4

First off, the disclaimer… These instructions are for suggestion only. Please use your own judgement and a meat thermometer to decide if your turkey is cooked properly or not. Every oven cooks a little differently and this is the method we use but there are hundreds of ways to prepare a turkey. This is what works for us, but if you have a different method, by all means go ahead.

Remove the neck and any organs from the inside of the turkey. Rinse off the turkey with cold water and then pat completely dry with paper towel. Stuff the turkey with your favourite dressing if you prefer. Brush the turkey with about ½ cup of melted butter. Season with about 1 tablespoon of regular salt or 2 tablespoons of kosher salt. Sprinkle with pepper and other herbs. Try thyme, sage, rosemary, savoury, fresh or dry. Place the turkey in a large roasting pan with 2 heads of garlic (cut in half), about 4 cups total of 1/2 inch dice carrots and celery, ½ cup of cubed butter, and the neck and organs. Wrap the entire roasting pan and turkey in foil.

Preheat the oven to 425F. Place the turkey in the center of the oven.

Roast at 425F for 30 minutes and then turn the oven down to 350F. Roast at 350F for 15 minutes per pound less the 30 minutes already at 425F. Uncover the turkey for the last hour of cooking to baste and brown. So, for a 20 pound turkey, roast for 30 minutes at 425F, and 4 ½ hours at 350F for a total of 5 hours (5 ½ hours if stuffed). Uncover at the 4 hour mark (4 ½ hour mark if stuffed).

If you aren’t sure if the turkey is done (and aren’t too worried about the appearance of the turkey) you can cut in between the thigh and body of the turkey. Free range birds will tend to be a little pink down in here because they are so dense but the meat should look cooked. If it doesn’t, you can cut between the thigh and body on both sides and bake the turkey a little longer. When the turkey is out of the oven, wrap it in foil and let it sit for at least 15-30 minutes before carving. Enjoy!

Surprise, it’s November already and I’m guessing by now you’ve already heard your first ad for Christmas. Where did fall go? If anyone has seen it, please tell it we miss it!

On Tuesday, we’ll have a fresh batch of Holmquist Orchard Dry Roast Hazelnuts available. If you haven’t tried these hazelnuts from just across the border from Abbotsford, you haven’t had hazelnuts!

Butter tarts! Traditionally made with organic eggs, butter pastry and raisins. Butter tarts originated in Canada and were a staple of any farm kitchen. Don’t miss getting some from Forage.

People were crazy for the Macaroni and Cheese that we made with our chicken fried steak a couple weeks ago so we’re doing it for Wednesday’s special. Five kinds of cheese, a secret ingredient, and macaroni make it comfort food at its best.

Monday - Roast Berkshire Pork

Broek Pork Acres Berkshire pork roasted and served with roasted potatoes, a wedge of roast squash and pan gravy $14

Tuesday - Chicken Pot Pie

Sunworks Farm organic chicken, potatoes, peas, carrots, and root vegetables in a herb cream sauce with biscuit top $10

Wednesday - Macaroni and Cheese

We’re packing 5 kinds of cheese including Sylvan Star gouda into our take on the classic comfort food $9 Add a green salad $4

Thursday - Bison Stroganoff

Buffalo Horn Ranch bison with mushrooms, onions, and sour cream served the traditional way with white rice $13

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 – Turkey and White Bean Chili $8

This Week’s Soup – Split Pea Soup $7

Something Sweet – Butter Tart $2

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

Here’s the menu for the week:

Monday - Chicken Chorizo

Sunworks Farm chicken chorizo with potatoes, peppers, spinach, and tomatoes $13

Tuesday - Chicken Fried Steak

Hoven Farms organic beef cutlet with a Southern coating served with pan gravy, macaroni and cheese, and Lund’s Organic collard greens $14

Wednesday - Wild Rice, Squash, and Mushrooms in Phyllo

Canada Goose wild rice, roasted winter squash and mushrooms wrapped in phyllo with a roasted tomato sauce served with broccoli $13

Thursday - Chicken Burrito

Sunworks Farm chicken, red rice, black beans, peppers and cheddar wrapped in a Tres Marias tortilla with salsa salad $13

Friday - Bison Short Ribs

Buffalo Horn Ranch bison short ribs braised with red wine and herbs served with garlic mashed potatoes and carrots $17

This Week’s Stew – Bison Stew $8

This Week’s Soup – Roasted Squash $7

This Week’s Salad – Red Pepper Feta Potato Salad $4

Something Sweet – Chocolate Zucchini Cake $4

There are still spaces left for our Slow Food Calgary Kitchen Workshop on Tuesday. This time around we are featuring Tim Hoven of Hoven Farms Organic Beef, and in particular A3, a calf we saw born 3 years ago. The informal discussion is going to focus on the life of a cow and some of the larger issues around cattle ranching in Alberta. The evening includes wine and samples of these dishes: beef tartare, oxtail ravioli in brodo, flank steak fajita, annatto seed new york steak, and rib eye with house made steak sauce and baby baked potato. Call the Cookbook Company for tickets.

It’s the long weekend, and many of you will be thinking about gardening, so we’ve brought in some herb plants from Terra Farms. We have basil, thyme, and rosemary all ready for your indoor or outdoor garden. You’ll never have to be out of fresh herbs again. Each plant is $4.50.

Here’s the menu for the week. We’ll be closed on Friday for the long weekend:

Monday - Beef Taco Salad

Hoven Farm organic beef, kidney beans, Gull Valley Green House tomatoes and bell peppers, cheddar cheese, and butterleaf lettuce with Tres Marias corn tortillas and cilantro chipotle dressing $12

Tuesday - Chicken, Leeks, Peas, and Potatoes

Sunworks Farm organic chicken simmered with leeks, green peas, and potatoes $13

Wednesday - Vegetable Pot Pie

Carrots, green peas, potatoes, and green beans in a dill cream sauce with biscuit crust $10 Add a green salad $4

Thursday - Roast Organic Chicken

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

Friday - Closed For The Victoria Day Weekend

Forage Will Be Open Tuesday, May 19^th

This Week’s Soup – Chicken Minestrone $7

This Week’s Stew – Pork Normandy $8

Something Sweet – Apple Crisp $5

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

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

Here’s the specials for the week:

monday - turkey smokie

These lean and tasty smokies from Winter’s Turkeys were a huge hit last time we served them. Served with steamed potatoes, cabbage and sauerkraut $12

tuesday - roast berkshire pork

Roasted herb rubbed Broek Pork Acres Berkshire pork served with green lentils and pan gravy $14

wednesday - roasted vegetable pasta

Gull Valley Green Houses tomatoes along with zucchini, mushrooms and fresh basil tossed with penne and baked with mozzarella $11

thursday - chicken tamale pie

Sunworks Farm organic chicken, beans, corns, tomatoes and chili spices baked with a corn biscuit top $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 soup – mulligatawny $8

this week’s stew – curried vegetables $8

something sweet – carrot cake $4