[metaslider id=”9707″]
the last orchard tour of the season at the green & gold garden
Join horticulturalist Gabe Bota at the Green & Gold on Saturday, September 7 at 1pm, to tour the orchard he has been growing for over 25 years. It’s a marvellous spot, acting as a local resource displaying what can be grown on the edge of our climate zone—grapes, apricots, various apples, plums, pears and cherries; haskap and other berries—currants, elderberries, raspberries and saskatoons—grown using environmentally friendly methods. Check it out, it’s inspiring!
tasting naramata’s little engine at the butternut tree
On Friday, September13, 6pm, meet proprietor Steven French at a multi-course dinner at The Butternut Tree (9707 110 Street,7 80-760-2271, thebutternuttree.ca). The menu features the Platinum Pinot Noir, which is exclusive to the Butternut, and the Fortified Tawny (usually reserved for wine club members only) will be poured with dessert. Tix: $180/p all in, call to reserve.
Photo courtesy John Schreiner
umamu winery dinner at the glass monkey
The next Monkey Business Dinner at the Glass Monkey (5842 111 Street, 780-760-2228, theglassmonkey.ca) is on Thursday, September 19 at 6:30 pm, featuring Margaret River’s Umamu Winery. Tix: $89/p++, call or email janine@theglassmonkey.ca.
le creuset stainless and zwilling on sale
This is a very nice back to school special. Stock up on Zwilling and Le Creuset stainless steel all-month long at Heart of the Home (12539 102 Avenue, 780-795-4928, heartofthehomeyeg.ca). All pieces—single pots, pans and sets from Zwilling; Le Creuset stockpots, chef pans and saucier—are 30 per cent off. Woo hoo!
gourmai dumpling pop up at culina to go
Don’t miss the Gourmai Dumpling Pop-up at Culina to Go (12019 102 Avenue, 780-250-7044, culinafamily.com). We are big fans of Mai Nguyen and her amazing dumplings. Catch her at Culina to Go in the Oliver Exchange, Saturday, September 14, 11am-3pm. Find more info about Mai and dumplings.
six easy ways with fresh garden or field peppers
We can’t stay away from the field peppers at the Italian Centre shop. Every shape and colour gets plunked into the grocery basket.
- Eat them raw, so juicy and delicious
- Chop up any shape—round, oval, long and skinny and slow fry with one chopped-up onion until they are limpid and make the house smell great. Serve warm or cold, as a vegetable, sandwich filling, in pasta
- Split in half, take out the seeds, then roast (or grill) until slightly charred and extra sweet. Serve by themselves, on burgers, or in a sandwich
- Make egg in the hole, using a pepper slice instead of bread
- Fry with capers, a glug of extra virgin olive oil, red pepper flakes and Kalamata olives. Toss with spaghetti
- Make a salad with chopped peppers, white beans, fresh lemon juice and lots of parsley, fresh basil and thyme.
