Rosetown, Sask., has locally grown carrots available almost all year at the grocery store. I am still enjoying carrots that look and taste garden fresh. In the region, there are also a number of U-pick berry farms so people can enjoy fresh or frozen berries. For years, our family purchased a tender, tasty side of beef from a local farmer.
I frequent the local farmers’ market during the summer and get fruit from my apple tree for juice, fresh eating and preserving. During the summer, the family enjoys a tasty fish dinner after a fishing trip.
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The Dietitians of Canada have promoted March as nutrition month for the past 29 years. A “celebration of food … from field to table” is the theme of this year’s campaign. Canadian families are encouraged to explore and learn about where food comes from and how it is raised or grown, harvested and processed. The hope is that people will consume more local food more often through increased knowledge about what is available.
The campaign is an opportunity for those involved in food production to share their food products, knowledge and expertise through the following steps:
- Contact local and city school boards or individual schools, offer to bring in samples of the foods you produce, explain how you produce it. Seeing, touching and tasting samples are always popular.
- Be available to students doing assignments and help them learn more about farming lifestyles and management such as how you plan what crops to grow and how you keep the soil healthy.
- Invite school groups to the farm to see newborn calves, lambs or chicks and equipment and to show how crops are seeded and harvested.
- Encourage community garden projects by offering land, equipment or expertise.
- Work with school cafeterias, rink concessions and local restaurants to create ways to use and promote local food.
- Contact your local community college to encourage classes in gardening and food preservation.
- Visit your local grocery store to see if it will carry your food products.
- Participate in local farmers’ markets or trade fairs where you can offer samples of your food products, along with recipes and information about your farm.
Encouraging people to try and incorporate fresh, healthy and nutritious Canadian-produced food into diets on a regular basis benefits everyone.
The Dietitians of Canada’s latest cookbook, Simply Great Food, is full of information and ideas on meal planning, food selection and preparation and ideas on how to use foods that may be new to you.
It is available at www.dietitians.ca/eatwell.
Bulgur, Parsley and Chickpea Salad
Bulgur consists of wheat kernels that have been steamed, dried and crushed into coarse, medium and fine grinds. It has been used in Ukrainian and Middle Eastern cooking for thousands of years. Bulgur has a long storage life because it resists mould and insects. The steaming process gives it a nutty flavour and reduces the preparation time.
1/2 c. bulgur 125 mL
1/2 c. boiling water 125 mL
6 tbsp. freshly squeezed lemon juice 90 mL
2 tomatoes, chopped
1 can chickpeas 398 mL
1/2 c. grated carrot 125 mL
1 bunch fresh parsley, washed and roughly chopped 175 g
1/2 c. diced green onions 125 mL
1/2 c. finely chopped fresh mint 125 mL
6 tbsp. extra-virgin olive oil 90 mL
1 tsp. salt 5 mL
This recipe can be easily adapted by adding your favourite legumes or vegetables.
Place bulgur in a large bowl and pour in boiling water. Cover and let stand for 15 minutes. Squeeze out excess water. Stir in lemon juice and let stand for five minutes.
Stir in tomatoes, chickpeas, carrots, parsley, green onions, mint, olive oil and salt until well combined.
Serve with roasted chicken.
This salad can be made ahead but omit the tomatoes until serving time. Cover and store in the refrigerator for up to one week.
Ginger Carrots
4 c. chopped carrots 1 L
1/2 c. vegetable or chicken broth 125 mL
2 tsp. minced ginger root 10 mL
1 tsp. minced garlic 5 mL
1 tsp. packed brown sugar 5 mL
1/4 tsp. freshly squeezed lemon juice 1 mL
In a large saucepan, combine carrots, broth, ginger, garlic, brown sugar and lemon juice. Bring to a boil, then reduce heat, cover and simmer for about 20 minutes or until carrots are tender-crisp and liquid is absorbed.
Ginger root is a gnarled and bumpy root that has a pale greenish yellow to ivory flesh.
The flavour is peppery and slightly sweet with a pungent and spicy aroma. Use the side of a spoon to scrape off the skin before chopping or grating.
Ginger root keeps well in the freezer for up to three months and can be grated from frozen.
Source: Simply Great Food, Diet-itians of Canada cookbook.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
