forage

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

What a success! We were blown away with the response to our first birthday party on Friday night. In spite of the apocalyptic weather you came out in droves and we were able to raise $1000 for our Future of Farming Fund. In our wildest dreams we did not expect the crowd so thank-you for your patience and support. We’ll be looking at which youth farmers we are going to support for Terra Madre and let you know as we get closer.

That same storm shredded my parent’s garden south of Priddis so we have 60 lbs. of slightly damaged rhubarb and we are going to offer as Rhubarb Crisp as our special sweet. The rest of their garden did not fare so well.

Also, a frenzy of response has been created by the announcement that the Calgary Farmers’ Market may close at the end of October 2009 when their lease ends. The Calgary Herald broke the story and the story has also reached CBC radio. The CFM submitted a proposal in the spring of 2007 to Canada Lands to be the anchor food store for the soon to be redeveloped west Currie Barracks. The market is hoping that public outcry will assist Canada Lands in their decision making, but realistically, they would rather see a Whole Foods or Soby’s service the 20,000 plus new residents. Check out the Calgary Farmers Market website for more information. Forage and Infuse Catering are the biggest purchasers at the CFM so we are concerned with how this is all going to play out. Regardless, we will continue to seek out fine Alberta ingredients wherever we have to.

And lastly this week… we are closed this Friday to celebrate with Jaclyn and Andy on their wedding day!

Here is the menu for this week:

Monday - Chicken and Rigatoni

Sunworks Farm organic chicken tossed with rigatoni, fresh tomatoes, peppers, basil, and spinach $13

Tuesday - Korean BBQ Ribs

Hoven Farms organic beef short ribs marinated with soy, ginger, and honey and grilled, served with potato salad $14

Wednesday - New Vegetable Pot Pie

new potatoes, Edgar Farm peas, carrots, and beans in a dill cream sauce with a green salad $12

Thursday - Beef Taco Salad

Hoven Farms Organic beef, lettuce, tomatoes, peppers, black beans, cheddar, Tres Marias tortillas and chipotle buttermilk dressing $13

Friday - Closed For Jaclyn’s Wedding

we are celebrating with jaclyn and andy on their wedding day

sorry for any inconvenience

This Week’s Salad – German Potato Salad $4

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

Something Sweet – Rhubarb Crisp $4

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

Forage will be closed August 1^st to August 10^th for our summer break

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

Let summer begin! It always seems like this is the week, the week after Stampede, that the summer begins and right on cue, many of our producers are starting to harvest their early crops. 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.

Forage First Birthday Party – Friday July 18^th

We can hardly believe it, but Forage is one year old on Friday, July 18th! We are so thankful that we have such great customers that we want you to come down and help us mark the occasion. We are celebrating by offering a Buffalo Horn Ranch Bison Burger, Raspberry Lemonade, and Chocolate Birthday Cake for $10. The proceeds from the special will go to the Forage Future of Farming Fund - a new fund we are creating to help young local farmers. This year we are going to support a youth delegate that has been selected to attend Terra Madre 2008 in Torino Italy, this October. We’re going to close a couple parking stalls out front, put up some tables, and BBQ the burgers to order so come down and help us celebrate! Burgers will be served from 4PM to 7PM to stay or to go and Forage will be open for regular hours.

Monday - Herb Roasted Pork

Broek Pork Acres Berkshire pork slow roasted with herbs and served with new potatoes $13

Tuesday - Chicken Burrito

Sunworks Farm organic chicken, black beans, tomatoes, rice, and peppers in a Tres Marias tortilla served with salsa salad $14

Wednesday - Nettle Tart With Baby Beets

nettles from our garden with eggs and cream in a pastry tart shell served with new baby beets $13

Thursday - Greek Chicken Salad

Sunworks Farm chicken, Gull Valley Green Houses tomatoes, peppers, and cucumbers, Fairwinds Farm feta, olives, lettuce, red wine vinaigrette $13

Friday – Forage First Birthday Party

Bison Burger

Buffalo Horn Ranch bison burger on canola seed pan bread with all the fixings, served with chocolate birthday cake and a BC raspberry lemonade $10

proceeds from today’s special goes to the Forage Future of Farming Fund

we will be open our regular hours and burgers will be served from 4PM to 7PM

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

This Week’s Soup – Gazpacho $8

Something Sweet – Lemon Loaf $3

Forage Hours – Monday to Friday 2PM to 7PM

3508 – 19^th Street SW (403)269-6551

So we debated whether we should offer Stampede type fare this week or not. We decided not to and instead just offer good summertime meals. So if you are looking for the alternative to beef on a bun and mini doughnuts, Forage is the place.

This week we have the last of the Edgar Farms asparagus on our Thursday salad. The asparagus ferns need about 6 weeks frost free in order to grow back next year. We are also starting to see the great Alberta produce beginning to arrive. It’s been a cool wet spring so everything is about 1 to 2 weeks behind the norm. Our menus will soon overflow with the abundance of seasonal fruits and vegetables found locally and in our own gardens.

Here’s the menu for this week:

Monday - Grilled Chicken Chorizo

Sunworks Farm chicken chorizo sausage with potatoes, tomatoes, and peppers simmered with a touch of smoked paprika $13

Tuesday - Maple Mustard Pork Chop

Broek Pork Acres Berkshire pork loin chop with a maple syrup and grainy mustard glaze served with herb roasted new potatoes $14

Wednesday - Balsamic Roasted Vegetables

bell peppers, zucchini, and mushrooms roasted with balsamic vinegar and herbs served with a rosemary and white bean salad $12

Thursday - Saskatoon Berry Chicken Salad

Sunworks Farm chicken, grilled Edgar Farms Asparagus, wild rice, candied pecans, spinach, butterleaf lettuce, saskatoon berry vinaigrette $13

Friday - Fried Chicken

Sunworks Farm chicken fried in our special coating served cold with picnic potato salad $13

This Week’s Salad – East Indian Three Bean $4

This Week’s Stew – Beef Chili $9

Something Sweet – Butter Tart $2

Forage Hours Monday to Friday 2PM to 7PM

Forage First Birthday - Friday July 18^th

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

 

I hope you are all enjoying a long weekend and here’s to a short week this week! Forage is closed today and Tuesday, July 1^st. We’ll be back in the shop on Wednesday.

Keep Friday, July, 18^th marked on your calendar for Forage’s first birthday party. We cannot believe it’s been a year already!

Here’s the menu for this week:

Monday - Closed

we are enjoying a long weekend

Tuesday – July 1^st - Happy Canada Day!

closed

Wednesday - Vegetarian Chili

black, kidney, navy, and garbonzo bean chili with cheddar cheese and fresh tomato served with a green salad $12

Thursday - BBQ Chicken Salad

Sunworks Farm chicken, potatoes, tomatoes, corn, and peppers on gull valley butterleaf lettuce with bbq ranch dressing $13

Friday - Roast Chicken

Sunworks Farm roast chicken served with picnic potato salad and our special BBQ dipping sauce $38 whole $25 half $14 quarter

This Week’s Salad – Yukon Gold Potato Salad $3

This Week’s Stew – BBQ Bison and Pan Bread $9

Something Sweet – Mom’s Chocolate Cake $4

Forage Hours Monday to Friday 2PM to 7PM

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

The weather has finally improved and summer is here! This Tuesday evening take our fried chicken and potato salad to the park for an outdoor dinner. We are also adding a Weekly Salad in single serving portions to add to your meal. This week we are offering Gull Valley Green House Greek Salad.

Forage will be closed on Monday, June 30^th and Tuesday, July 1^st for Canada Day and we will open on Wednesday, July 2^nd so be sure to stock up towards the end of the week.

Here’s the menu for this week:

Monday - Italian Meatloaf

Broek Pork Acres Berkshire pork and Hoven Farms beef meatloaf seasoned with italian herbs served with herb roasted potatoes $13

Tuesday - Fried Chicken

Sunworks Farm organic chicken fried with our own special seasoning and served with picnic potato salad $14

Wednesday - Asparagus Tart

Edgar Farms asparagus and Sylvan Star gouda on butter puff dough tart served with a green salad $13

Thursday - Vietnamese Chicken Salad

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

Friday - BBQ Beef Casserole

Hoven Farms organic beef slow roasted and sliced thin in a tangy BBQ sauce with peppers, corn, potatoes, and a biscuit crust served with creamy coleslaw $13

This Week’s Salad – Gull Valley Green House Greek $4

This Week’s Soup – Tuscan Chicken $8

This Week’s Stew – Beef and Bean Chili $9

Something Sweet – Mom’s Chocolate Cake $4

Forage Hours Monday to Friday 2PM to 7PM

Forage will be closed Monday June 30^th and Tuesday, July 1^st for Canada Day.

3508 – 19^th Street SW (403)269-6551

So the next early vegetable that follows asparagus is rhubarb. There has been fresh rhubarb coming in from the US and BC but I’ve been holding off for the stuff from my parent’s garden just South of Priddis. Their plant is one of those gargantuan ones that just keeps coming back each year and they are bringing in about 40 pounds on Father’s Day. We’ll use it this week in our Rhubarb Upside Down Cake.

Also, this coming Saturday June the 21^st is one of my favourite farm events. Buffalo Horn Ranch is hosting their annual Mother’s Day – a day to go out and see the new Moms and their calves and explore the farm. Peter and Judy’s ranch is 10 minute West of Olds in the rolling foothills near the Little Red Deer River. Reservations are required along with a minimum donation of $5 per person to the Medicine River Wildlife Centre. More information is available here.

Here are the specials for this week:

Monday - Braised Chicken Thigh

Sunworks Farm chicken thigh with tomatoes, peppers, potatoes, and spinach $14

Tuesday - Moussaka

Cakadu Heritage lamb and Hoven Farms beef seasoned with cinnamon and chili with Gull Valley Green House eggplant, potatoes, and bechamel $13

Wednesday - Asparagus Risotto Cake

Edgar Farms asparagus risotto formed into a crispy cake served with green salad and hazelnut vinaigrette $13

Thursday - Beef Taco Salad

Hoven Farms organic ground beef, tomatoes, red beans, cheddar, peppers, Tres Marias blue corn tortillas and cumin lime dressing $14

Friday - Roast Chicken

Sunworks Farm roast chicken served with picnic potato salad and our special BBQ dipping sauce $38 whole $25 half $14 quarter *Prices may change slightly due to size available this week

This Week’s Soup – Tuscan Chicken and White Bean $8

This Week’s Stew – Spring Beef Stew $9

Something Sweet – Rhubarb Upside Down Cake $4

Forage Hours Monday to Friday 2PM to 7PM

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

www.foragefoods.com

This week we have Fairwinds Farm feta in our Greek Chicken Salad. Fairwinds is about an hour and a half South of Calgary, just off Highway 2 and their operation has seen incredible growth over the last few years. They produce chevre, feta, yogurt, and goat’s milk and there is talk of expanding into aged goat cheese too. I’ve been there the last couple springs when the goats are kidding (is that the term?) and there is nothing cuter than these rambunctious babies prancing around.

Here is the menu for this week:

Monday - Apple Cider Berkshire Pork

Broek Pork Acres Berkshire pork simmered with mushrooms, leeks, and apple cider served on egg noodles with grilled asparagus $14

Tuesday - Chicken Rigatoni

Sunworks Farm chicken, tomato sauce, spinach, and pasta topped with bechamel and cheese $13

Wednesday - Ratatouille

Gull Valley Green House peppers, tomatoes, and eggplant simmered with wine and fresh thyme served on cous cous with a green salad $13

Thursday - Greek Chicken Salad

Sunworks Farm chicken, peppers, cucumbers, tomatoes, and Fairwinds Farm feta on butterleaf with a greek vinaigrette $14

Friday - BBQ Bison on a Bun

Buffalo Horn Ranch bison, slow roasted and slathered in BBQ sauce served on a roll with picnic potato salad $14

This Week’s Soup – Asparagus Cream $7

This Week’s Stew – Chicken Chorizo Stew $9

Something Sweet – Lemon Cake $4

Forage Hours Monday to Friday 2PM to 7PM

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

So we’re still going strong on the asparagus! This week we are going to do the Asparagus Tart again because it was so well received the first time, and we are also offering the Cream of Asparagus soup in the cooler. This Sunday, June 8^th Forage will be at Edgar Farms Asparagus Festival. That’s the asparagus picking cart to the left! The Festival goes Saturday and Sunday from 10AM to 4PM and on Sunday Sue will be there grilling their asparagus.

We are adding another product from Mary Ellen and Andreas Grueneberg of Greens, Eggs, and Ham. This week we are getting our first order of their Vintage Lettuce Mix that is a combination of color, texture, and taste that evolves with the season. Right now the greens are greenhouse grown, but as the weather warms they will add greens from their garden too. This week they are in our Thursday special and in the coming weeks we hope to add bagged greens to the cooler.

Here’s the menu for this week:

Monday - Bison Meatloaf

Buffalo Horn Ranch bison meatloaf with a BBQ glaze served with roasted potatoes $12

Tuesday - Italian Chicken Sausage

Sunworks Farm italian chicken sausage served with white beans, peppers, onions, and tomatoes $13

Wednesday - Asparagus Tart

So popular last time, we’re doing it again… Edgar Farms asparagus and Sylvan Star gouda on butter puff dough tart served with a green salad $13

Thursday - Mideast Chicken Salad

Sunworks Farm chicken, chick peas, cucumber, and tomatoes on Greens, Eggs, and Ham Vintage lettuces with a lemon cumin dressing $14

Friday - Roast Chicken

Sunworks Farm roast chicken served with picnic potato salad and our special BBQ dipping sauce $38 whole $25 half $14 quarter

This Week’s Soup – Asparagus Cream $7

This Week’s Stew – Chicken Chili $9

Something Sweet – Fudge Brownie $4

Forage – Farm to Fork Foods to Go

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

Here’s the recipes from this week’s spots on BTV.

Shaved Asparagus Salad

yield: 4 servings

½ lb.         fresh asparagus (dry ends removed, washed)

2 Tbsp.         champagne vinegar

4 Tbsp.        extra virgin olive oil

1 Tbsp.        honey

¼ tsp.         salt

¼ cup        toasted hazelnuts (chopped)

1. Use a vegetable peeler lengthwise to peel long thin strips of asparagus. Do this no sooner than a half hour before serving.
2. For the vinaigrette, whisk vinegar, oil, honey and salt. Stir in hazelnuts.
3. Toss the vinaigrette with the asparagus and serve.

 

Blue Cheese and Bacon Potato Salad

yield: 4 servings

½ lb.        bacon (thick cut, something like Sunworks Farm bacon)

1 ½ lb.        new potatoes (red, yellow, white, something creamy)

¾ cup        mayonnaise

½ cup        blue cheese (crumbled)

1 Tbsp.        salt (to taste)

½ tsp.        fresh ground black pepper

1 cup        fresh peas (shelled)

2 Tbsp.        chives (chopped)

1. Chop the bacon and fry it until crisp. Drain off the fat and drain the bacon bits on paper towel.
2. Cut the potatoes into 1 inch pieces and cook until tender. Drain and cool completely.
3. Place the potatoes, bacon, mayonnaise, blue cheese, salt and pepper in a bowl and work together with clean hands, breaking down some of the potatoes. Stir in the peas. Transfer to a serving bowl and sprinkle with the chives. Serve.

 

Fennel, Tomatoes and Peppers in Foil

yield: 4 servings

½ each        onion (sliced)

2 cloves    garlic (sliced)

2 each        tomatoes (ripe, cut in wedges)

1 bulb        fresh fennel or anise (sliced)

1 each        bell pepper (cored, sliced)

2 Tbsp.        olive oil

¼ cup        white wine

1 tsp.        salt

4 sprigs    fresh thyme or rosemary

1. Layer all the ingredients in the order shown in a foil pan or baking pan. Wrap tightly in foil and place on a medium high BBQ for 30-40 minutes until everything is tender. Serve as a side or spooned over grilled fish.

 

recipes by Wade Sirois of Forage – Farm to Fork Foods to Go