steve and dan’s at home
Can’t get to the famers market this weekend? Order from Steve and Dan’s online market. BC blackberries, strawberries, raspberries, cherries and apricots are in season now. Or, order produce from Lacombe Fresh, Reclaim’s sunflower, pea and broccoli shoots, even flower bundles from PoppyWynn. To order visit here. Use this code FARMERSFUN for 10 per cent off online. Steve and Dan’s delivers Fridays and Sundays.
alley kat creates the black is beautiful stout
Alley Kat’s Black is Beautiful Stout drops July 9. All proceeds will be donated to the University of Alberta Black Students’ Association and Action Dignity. There is more: “As part of our ongoing commitment to inclusion and equality, Alley Kat will continue to include organizations that support equality and inclusion in our quarterly charity program. Commit to the long-term work of equality by listening, educating ourselves, and supporting advocacy for change.” For more info on this international initiative spearheaded by Weathered Souls Brewing visit here.
the green & gold community garden is now open!
It’s a little different this year (like everything) with no custom picking by volunteers or self-serve. Instead, line up at the south end and a volunteer guides you through, filling a bag with the pre-picked/packaged produce available—this week it’s arugula, garlic scapes, chives, parley, mustard greens, sorrel, flowers, rhubarb, herbs and some leafy green crops—Tuesdays, 7pm-8:30pm and Saturdays, 1am-1pm. The Garden is located on the South Campus of the University of Alberta. Find a map and directions here.
corso wine club
Daniel Costa and Allen Anderl have created the Corso Wine Club, a pick-up subscription series with wines, tasting notes, information on the region and producer and regional recipes by chef Costa with instructional photos. There are five packages available now, with special selections to come. We can’t wait.
easy summer cooking: what to do with garlic scapes
Those curly green tubes popping up at farm stands are the tender stem of hardneck garlic. They need to be trimmed off in order for the bulb to develop. The flavour is fiery, like a strong onion. You can temper the assertive flavour by first blanching (30 seconds in salted boiling water, then plunge into an ice bath). Use whole to keep the distinctive curly shape, or dice, chop or shred depending on what you want to do.
Make a pesto with parsley, walnuts (or BC hazelnuts if you can find) cold-pressed canola and some grated Parmigiano.
Chop fine and add to an omelette instead of a chopped shallot.
Stir fry with all the leafy greens that are popping up now.
Make a quick pickle: chop 1 garlic scape and add ½ cup white or apple cider vinegar, 1 T sugar 1 T mixed peppercorns, and 1 t salt. Let sit for an hour at room temperature. Drain scapes, cover and chill. Use within two weeks.
Make the most delicious onion buns ever; add chopped scapes to the chopped onion.
Grill until charred, serve whole as a side dish or use to top burgers.
