Posts tagged ‘local food in Calgary’
When we moved to Vancouver, I dragged along a variety of products from Highwood Crossing in Alberta. They make awesome organic flours, canola oil and breakfast foods that I doubt are available here. I’ve written before about how much I love their granola and I’m also a big fan of their steel cut oats.
I always admired my grandfather’s unbreakable routine of beginning each day with a steaming bowl of porridge topped with brown sugar and milk. Is there anything more comforting than that? This is my modern-day version – steel cut oats topped with fresh fruit, soy milk, maple syrup, sunflower seeds and ground flax.
Steel cut oats
1 cup of steel cut oats
3 cups water
pinch of salt
Add oats to boiling salted water. Cook for 15-20 minutes over medium heat, stirring often. Add toppings of your choice and enjoy for breakfast, lunch or whenever the mood strikes.
Beautiful Sylvan Star gouda, one of my very favourite cheeses, is pictured here as part of what I consider to be a perfect breakfast. A piece of fruit, a wedge of cheese, and a healthy muffin, toast, or a homemade granola bar filled with fruits, nuts and whole grains. There are other perfect breakfasts (here and here and here), but this is a good one and a quick one for when you’re running out the door to work or don’t want to waste a minute getting to the projects or relaxation you’ve been longing for all week.
I am slowly turning on to acorn squash. I’ve always loved the way it looks, and the sheer simplicity of it. But it’s so rich that sometimes I find myself sated after the first few bites. I decided to try making it stuffed instead of the usual baked version with maple syrup glaze. It was delicious, a snap to make and perfect for a chilly winter evening. Below is a recipe for 4 people. (more…)
Peel 1 cup sunchokes and coarsely chop. Peel 2 cups potatoes and coarsely chop. Add to a pot of boiling water along with 2 cups coarsely chopped carrots. Let the water boil down as everything softens and add in 1/2 cup finely diced onion for the final 10 minutes of cooking. Drain off some of the cooking water into a measuring cup and then puree the vegetable mixture in batches, adding in a bit of the reserved cooking water to get the texture and thickness you like. Add it all back into the pot, season with salt and pepper, heat through and serve with some cheese and crackers.
A bottle of pinot noir is also a tasty addition if you have it handy.
Calgary’s fall has been less than idyllic so far. We spent 10 days vacationing on Vancouver Island in mid-September, and when we came back the weather was hot and balmy, as if it was still summer. A few days after that it turned cold with the first frosts of the season. Since then, we’ve experienced chilly rains and more than a few days of snow, most recently paired with blustering winds and temperatures dipping to -10C.
Aside from braving the cold for a few brief moments today to hang this beautiful sunflower head from Eagle Creek Flowers for our backyard birds to snack on, I’ve felt mostly deprived of the usual joys of experiencing the fall season outdoors. At its best, fall is one of my favourite seasons. It is soothing and peaceful to watch the plant life in our garden reach its full life cycle and prepare to rest for the winter months. And while I miss the warmth of the summer months, enjoying more time nesting in our cozy house is a welcome shift as the seasons change.
We’re spending this weekend, Thanksgiving weekend in Canada, visiting Lake Louise for a couple of days and after that we’ll enjoy a family dinner to celebrate the holiday. With luck we might also squeeze in the Harvest Country Drive, which is happening between Calgary and Red Deer – a seasonal, farm-friendly activity in our region that I’ve never experienced. My hope is that the whole weekend will provide a thorough dose of fall and some much-needed time outdoors, walking, taking photographs and experiencing nature before the long winter settles in.