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what to do with sorrel
Sorrel is a terrific addition to a summery potato salad. This recipe calls for a Prairie mustard butter dressing, my Manitoba grandma’s go to. If you don’t like mustardy potato salads and are in a hurry, drizzle potato mixture with a dressing made from equal parts olive oil and yogurt or mayo with a bit of fresh thyme. The lemony sorrel will provide the citrus hit. https://thetomato.ca/tomatoquarantwo/recipes/another-radishy-potato-salad
eagle and condor: a celebration of indigenous foods this thursday!
Chef Shane Chartrand has organized a stellar line up of chefs for Eagle and Condor, a celebration of Indigenous Foods happening during Red Talks on July 6. Chefs Jason Barton-Browne (Airdries’s Hayloft), Serge Belair (Shaw Conference Centre), Steve Brochu (Chartier) Geoffrey Caswell-Murphy (Westin Edmonton), Eric Hansen (Prairie Noodle), Darren Mclean (Calgary’s Shokunin), Matt Phillips and Andrew Cowan (Northern Chicken), Lindsay Porter (Woodwork) and Ben Staley (Alder Room), will cook over 11 firepits. No word yet on menus but with this lineup you can bet it will be delicious. TIX: https://www.myshowpass.com/xredx-talks/
the green and gold is open for the season
One of our favourite community gardens, the Green & Gold Community Garden, opens this week. Find salad greens (lettuce, arugula, mustard) lots of herbs (tarragon, mint, oregano, thyme, parsley) as well as kale, swiss chard, chives, lovage, sorrel, along with some rhubarb and flowers. We love the Tuesday night market (7pm-8:30pm) open just long enough to pop by and pick up some greens to see you through to the weekend. Also open Saturdays from 11am-1pm. The garden is on the UofA South Campus. For directions visit www.greengoldgarden.com.
make pyrohy like a homesteader
The Ukrainian Cultural Heritage Village offers two Heritage Food Workshops on July 7 and 8. It’s fun to explore the village anytime, even better when you receive hands-on instruction on how to make pyrohy. TIX: $20/p 18 people only, must pre-register: uchvbookings@gov.ab.ca or 780-662-3640.
make bread like an Italian grandmother
Learn to make luscious foccacia, ciabatta (the Italian version of a baguette) and the Northern Italian specialty breadstick called grissini in a Ruby Apron hands-on workshop. You’ll start with making the dough and finish with baking the bread. A light dinner, glass of wine and all recipes are included. July 7, 6:30–8:30pm.TIX: $65/p, http://therubyapron.ca/product/introduction-to-italian-breads/
dine like it’s 1908
Join chef Brad Smoliak from Kitchen by Brad for a long table dinner with an after-hours interactive tour of the Ukrainian Village, a horse-drawn wagon ride and complimentary bag of Red Fife flour, Saturday, July 15. TIX: $132/p, 18 people only, must pre-register, info@kitchenbybrad.ca or 780-757-7704.
