A little update as we head into summer! Last week I headed down to Calgary to celebrate the launch of Karen Anderson and Tilly Sanchez-Turri’s new book Food Artisans of Alberta which I am so lucky to have been included in. It’s such a neat book showcasing the best of our province – whether you already support local and just want to know more about the people behind your food, or you’re wanting to start to support local – it’s a must have book! As I was driving home from Calgary thinking about the farmers and producers I met, what Karen and Tilly had to say – my head was spinning with ideas, feeling completely inspired I decided to add an extra class to the schedule for July 20th– The Alberta Table. The class will showcase the best of Alberta, and the five course meal will feature the seven signature foods of Alberta. Spots are filling up quickly, head to the website for more information.
Tilly, Karen and I at the launch of Food Artisans of Alberta!
As I say every summer – we are headed into the best time at Farmers’ Markets – our favourite produces are starting to have new fruit and veg on their tables every week and more than that, all of the summer outdoor markets are open too! It’s the best time of year to start heading to the markets and meeting the people behind our food to learn more about who they are and what they do! I have been asked if I would ever consider doing a class that included a small tour of a farmers’ market, instead of a class – I’d rather share a bit about the farmers and producers in a way that is more accessible to everyone. I’ll be posting on my blog every few weeks about the producers I buy from – why I do, who they are, where to find them and sharing a recipe featuring something from their farm! You can read about Kristine and Dan Vriend and their farm August Organics here.
Be sure to grab a copy of the July / August issue of The Tomato which includes a copy of Grains West Food Issue – there is a really great article by Ian Doig about all things bread and how there has been a shift in the gluten trend recently. If you haven’t signed up for the Real Bread Alberta newsletter you can do so here. Later today, I will be sending out a very late update and sharing a bit more information on the next meeting on July 14th. There are still two spots left in my Introduction to Sourdough Workshop on the 14thwith Tony and Penny Marshall of Highwood Crossing Foods. Don’t worry if you’ve already taken the course – Tony and Penny will be here in the evening for a Real Bread Alberta meeting sharing their story.
There are still spots available in some of the classes over the summer – be sure to check out the schedule. On August 14thI will be posting the next schedule – a handful of added dates in September, all of October, November and December. If there is a class you’ve been hoping to get into, or something new you’d like to see on the schedule, get in touch and let me know!
One of the best things about teaching is hearing feedback from students when they are at home in their own kitchen. Hearing how they are starting to think about the ingredients in their kitchen, creating relationships with farmers and producers, seeing photos of their bread or other recipes they are using from class. It might sound kind of silly, but really it’s the reason I do what I do!
Beautiful bread by students at home!
I thought I’d share a recipe for homemade BBQ sauce – something I always have in my fridge throughout the summer months. This recipe has been adapted from Ina Garten’s recipe – and it really is the best BBQ sauce, and it’s easy too!
Barbecue Sauce
¼ cup vegetable oil
¾ cup chopped onion
2 cloves garlic, crushed
½ cup tomato paste
½ cup cider vinegar
½ cup honey
¼ cup Worcestershire sauce
½ cup Dijon mustard
¼ cup soy sauce
½ cup hoisin sauce
1 tbsp chili powder
½ tbsp ground cumin
3/4 tsp chili flakes
Heat the oil in a large saucepan over low heat, add the onions, and cook until onions are soft but not browned. Add the remaining ingredients, bring to a boil, then lower the heat and simmer for 30 minutes to allow sauce to reduce (uncovered). Use immediately or store in a jar in the fridge. This sauce will keep for weeks.
Happy summer!
“One thing is certain, if we don’t have farmers and healthy soil, there’ll be no food, let alone artisans.” – Karen Anderson