boyle street bottled water drive, virtual heritage days, on the plate curbside, plus: cooking baby beets

people need water, you can help

Water, something we take for granted, is in scant supply for homeless people. All public fountains, including the one at the Boyle Street Community Centre, have been shut down due to the pandemic. The Boyle Street Centre serves homeless people and provides programs and services to people in poverty.

“We were handing out paper cups of water to our community when we ran out of bottles,” says Jacquie Duval, communications coordinator for Boyle Street.

“The call for water bottles is specifically for people living rough. Heat stroke and dehydration are dangerous and can exacerbate existing health concerns. If it wasn’t people like Justin (McMurdo, a Riverdale resident who has been organizing deliveries) and Darren (McGoewn of the Arcadia Brewing Company who has been collecting water bottle donations for several years) we would not be able to do the work we do,” says Jacquie.

You can drop off bottles of water Monday-Friday, 10am-noon and 1pm-2pm, at the Centre, 10116 105 Avenue or you could send money. “We would be thrilled if people could donate online,” says Jacquie. “Due to the flooding in the building last week, we have run out of storage space.” Visit
boylestreet.org to donate.

Boyle street water drive

heritage days goes virtual

Enjoy video performances, recipes and photos during the virtual 2020 Heritage Days celebration starting August 1 at heritagefest.ca. What we are really excited about? Being able to order online from small owner-operated multicultural restaurants direct from the Heritage Days website. Heritage Fest virtual patrons will be able to purchase cultural dishes from across the city. Can’t wait!

Heritage Days

make resos or dine curbside during alberta on the plate august 7-16

Alberta on the Plate happens during Local Food Week, August 7-16, with special menus featuring local ranchers and growers. Restaurants taking part include the Marc, Why Not Café, Smokey Bear and XIX. Food producers still have time to register their business at albertaontheplate.com.

Alberta on the plate

meet you on the patio for an aperitivo

This is the week to visit Cibo (Oliver Square, 11244 104 Avenue, cibobistro.com) for an aperitivo. Aperitivo in Italy is a lovely institution, a few drinks served with a simple bowl of potato chips or olives, or, a deluxe spread of small bites. Cibo brings the custom to their patio Tuesdays-Saturdays, 4pm-5pm. Get there early this week!

Cibo Bistro patio

easy summer cooking: what to do with baby beets

There are beautiful baby beets in the markets right now, about the size of a large radish. Sweet and earthy, early season beets are tender and not woody. You can eat them raw, shave them, grate them, steam or roast (you could do that on the barbecue on hot days). And don’t forget the beet greens. Early season beet greens are tender; they can get a little leathery later in the season. Wash thoroughly and tear into small pieces, serve in a salad, or sauté as you would chard or kale.

Quick pickled baby beets: Delish with cocktails or on a charcuterie board. Steam beets until soft, then cover with a hot brine made of the same measure of water and white vinegar and ½ that amount of sugar, along with whole black peppercorns, star anise (if you like) salt and thin-sliced red onion. Marinate in the fridge for at least a half hour, preferably overnight. Keep in the fridge and use up within two weeks.
Carrot and beet salad. The little carrots are so delicious right now. Reserve the tops from the carrots, chop in about 1-inch long pieces, toss with beets (sliced or quartered) and the carrots along with chopped chives in a lemony vinaigrette.
Make a panzanella salad with beets instead of tomatoes: toss steamed beets, thin-sliced red onion, large toasted rye bread cubes, torn herbs (dill, parsley, mint and thyme) with a drizzle of olive oil, lemon juice and grated ricotta salata. Season to taste and serve.
Make a cold soup: toast a spoonful of caraway seed in oil, remove, add chopped onion and shallot, cook until translucent. Puree with steamed beets, salt and pepper to taste. When cool, add buttermilk to taste and refrigerate until ready to serve. Make in the morning of a hot day and serve that night with fresh dill, cracked black pepper and a drizzle of yogurt or buttermilk if desired.
Roast beets and serve with goat cheese or feta, like Amanda LeNeve does: thetomato.ca. Young beet skins may not need to be removed, just well-scrubbed.
Make a slaw: Julienne an equal amount of young carrots and beets and put in a large bowl with about a ¼ c white vinegar. Add a handful of parsley and fresh mint, a few red pepper flakes and drizzle with extra virgin olive oil and lemon juice. Toss gently. Season to taste. Add toasted pumpkin seeds or almonds if desired.

baby beets