There is no better way to learn about where food comes from than to talk to a farmer. That’s exactly what a group of chefs, cooking students, dietitians, home economists, cookbook authors and food bloggers did earlier this year. They toured farms around Saskatchewan learning first hand how their food was grown and raised.
Farm and Food Care Saskatchewan, whose goal is to raise awareness and appreciation of agriculture in Saskatchewan, hosted the tours hoping that those who in-spire what we cook at home had a better understanding of farming to pass along to consumers.
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Tour stops out of Regina visited Craven Riverside Gardens, the Ackerman Family Farm, Triple A Hereford Ranch, CanMar Grains, Lajord Hutterite Colony and Young’s Equipment.
Saskatoon based tours went to Star Egg, Great Western Brewing company Infra Ready Products, Tierra Del Sol Farms, Grasslake Family Farms and Elkrest Farms.
At each stop, the group listened to the farmer talk about what and how he produced his crops or kept his animals healthy and productive.
The group then asked questions about topics including equipment, sustainability, genetically modified products and biosecurity.
The group also had a chance to taste what is grown on the Prairies and learn about the health benefits of these ingredients.
Local chefs and restaurants created menus based on pulse crops, beef, chicken, pork, bison, eggs, milk, canola oil, flax, mustard, berries and other local ingredients.
I am highlighting a few of the foodie participants’ recipes, websites and blogs.
The Family Feedbag blog by Amy Bronee is about cooking simple food from scratch. She is an expert on canning and mom to two young boys.
There are a lot of great recipes on Bronee’s blog, including these eggnog pancakes.
Eggnog pancakes with nog maple syrup
- 1 c. all-purpose flour 250 mL
- 1 tbsp. granulated white sugar 30 mL
- 1 tsp. baking powder 5 mL
- 1/4 tsp. baking soda 1 mL
- 1/4 tsp. salt 1 mL
- 1/2 tsp. ground nutmeg 2 mL
- 1 egg
- 1 c. egg nog 250 mL
- 2 tbsp. butter, melted
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and nutmeg. To the dry ingredients, add egg, eggnog and melted butter and stir to combine.<
Cook in a non-stick pan over medium to medium-low heat until golden on each side.
Nog maple syrup
- 1/2 c. maple syrup 125 mL
- 1/4 c. eggnog 60 mL
Combine the maple syrup and the eggnog in a small mixing bowl and stir. – Source: Amy Bronee, www.familyfeedbag.com.
Braised Beef and Vegetable Stew
You also can’t help but get caught up in Mairlyn Smith’s enthusiasm for nutritious food. She is a home economist, speaker, author of Healthy Cooking Seasoned with Laughter and frequent guest on Cityline in Toronto. This hearty stew made with beef or bison is good for the fall.
- 2 lb. lean stew beef or bison 1 kg
- 2 medium onions, diced
- 3 c. chopped carrots, about 6 carrots total 750 mL
- 2 c. cubed rutabaga, about 1 x 2-inch (2.5 x 5-cm) 500 mL
- 4 cloves garlic, minced
- 1 tbsp. canola oil 15 mL
- 1 tsp. dried thyme leaves 5 mL
- 1/2 tsp. cracked black pepper 2 mL
- 1/2 tsp. dried tarragon leaves 2 mL
- 1 tsp. dried summer savory 5 mL
- 1/4 c. whole wheat flour 60 mL
- 1 c. canned crushed tomatoes 250 mL
- 10 oz. can low-sodium 284 mL
- beef broth, undiluted
- 1 c. red wine, merlot or Burgundy wine 250 mL
- 1/2 c. water 125 mL
- 1 tbsp. Worcestershire sauce 15 mL
- 2 stems fresh rosemary
Preheat oven to 350 F (180 C).
In a 14 cup (3.5 L) Dutch oven, place beef, onions, carrots, rutabaga and garlic. Drizzle with oil and toss to coat. Sprinkle with thyme, pepper, tarragon, savory and flour. Toss to coat.
Add beef broth, tomatoes, red wine, water and Worcestershire. Place rosemary stems on top.
Cover and cook for 2 1/2 to 3 hours. Remove from oven. Remove rosemary, stir and serve. Store leftovers in refrigerator for up to three days. – Source: canolainfo.org, Mairlyn Smith, www.mairlynsmith.com.
What is savory?
Savory is a herb, similar to sage, belonging to the mint family. It is bold and peppery in flavour and used to enhance a dish. Romans used savory as a bee sting treatment and an aphrodisiac.
Chicken Enchilada Soup
You might recognize Emily Richards Cooks from her days at the Canadian Living Test Kitchen and on the Food Network. Cooks is a home economist and cookbook author who also teaches cooking classes and appears regularly on morning television in Ontario.
- 1 tbsp. canola oil 15 mL
- 1 onion, chopped
- 1 lb. raw ground chicken or turkey 500 g
- 4 cloves garlic, minced
- 1 tbsp. chili powder 15 mL
- 1 tsp. cumin 5 mL
- 1/4 c. tomato paste 60 mL
- 2 tbsp. chopped fresh parsley or cilantro 30 mL
- 4 c. no-salt-added or reduced sodium chicken broth 1 L
- 1 red bell pepper, chopped
- 1 green bell pepper,chopped
- 3/4 c. medium salsa 175 mL
- 2 small whole wheat flour tortillas
- 1/4 tsp. ground black pepper 1 mL
- canola oil cooking spray
- 1/2 c. reduced fat cheddar cheese 125 mL
In saucepan, heat oil over medium heat and cook onion, chicken, garlic, chili powder and cumin until onion is softened and chicken is no longer pink and starting to brown.
Stir in tomato paste and parsley until coated. Add broth, peppers and salsa and bring to a simmer. Cook for about 10 minutes or until peppers are tender but firm.
Preheat oven to 400 F (200 C).
Meanwhile, using kitchen scissors, cut tortillas into half-inch (1 cm) strips. Spray strips with oil cooking spray and sprinkle with pepper. Place on parchment paper-lined baking sheet and bake for about five minutes or until golden and crisp.
Ladle soup in bowls and sprinkle with cheese and tortilla strips. – Source: canolainfo.org, Emily Richards.
A dietitian on a mission is the best way to describe Janice Newell Bissex. She and dietitian, Liz Weiss, developed the Meal Makeover Mom’s blog and cookbooks to help families cook healthier meals. Many recipes include healthy remakes of traditional family meals like their Mom’s Meal Makeover Meatloaf that features ground flaxseed and black beans. Others are just nutritious and delicious like this great fall salad.
Super Sweet Potato Salad
- 3 large sweet potatoes, peeled and quartered
- 1 large Granny Smith apple, cut into cubes
- 1/2 c. dried cranberries 125 mL
- 1/4 c. pecans, toasted and coarsely chopped 60 mL
- 3 tbsp. apple cider vinegar or red wine vinegar 45 mL
- 2 tbsp. orange juice 30 mL
- 2 tbsp. maple syrup 30 mL
- 1 tsp. Dijon mustard 5 mL
- 3/4 tsp. salt 4 mL
- 1/2 tsp. cinnamon 2 mL
- 2 tbsp. canola oil 30 mL
Place sweet potatoes in large saucepan. Add enough water to cover. Cover saucepan and bring water to a boil. Reduce heat and cook at a low boil until tender, about 10 minutes. Drain, transfer to large bowl and allow to cool, five to 10 minutes.
While sweet potatoes are cooling, make dressing by whisking together vinegar, orange juice, maple syrup, mustard, salt and cinnamon in a bowl. Slowly whisk in canola oil until well blended. Set aside.
To assemble salad, add apple, cranberries, and pecans to sweet potatoes. Drizzle dressing over sweet potato mixture and toss gently.
Serve warm or chilled. – Source: canolainfo.org, Janice Newell Bissex, www.mealmakeovermoms.com.
Chickpea and Two Bean Salad
Judy Scott Welden is a home economist and food blogger who often appears on television morning shows to share recipes, nutrition and cooking tips. She also has a YouTube channel and posts regularly about cooking tips and recipes.
I love to keep a few cans of beans in the pantry to not only add to soups and chilli but also for a quick bean salad. I choose this quick and tasty bean salad from Weldon’s website.
Dressing:
- 1/2 tsp. black pepper 2 mL
- 2 tbsp. canola oil 30 mL
- 4 tbsp. honey 60 mL
- 1/2 c. white wine vinegar 125 mL
Salad:
- 1/3 c. finely chopped red pepper 75 mL
- 1/4 c. finely chopped red onion 60 mL
- 1/2 c. fresh parsley, finely chopped 125 mL
- 1 can chickpeas, drained and rinsed using cold water 540 mL
- 1 can red kidney beans, drained and rinsed using cold water 540 mL
- 1 can lima beans, drained and rinsed using cold water 398 mL
- 1/2 c. canned artichoke hearts, drained and chopped 125 mL
In a glass measuring cup, using a fork or wire whisk, blend oil, honey, vinegar and pepper. Set aside.
In a large mixing bowl, combine red pepper, red onion, parsley, chickpeas, beans, kidney beans and artichoke hearts. Add dressing to vegetable mixture and stir to coat well. Cover and chill.
Note: This recipe is best made the day ahead to allow flavours to develop. Keep this salad in a large jar in the fridge. – Source: Judy Scott Welden, www.judyfoodie.ca.
Dorothy Long is a home economist in the agrifood trade and former greenhouse grower from Lloydminster, Sask. She writes a blog at prairiekitchencompanion.blogspot.ca. Contact: food@producer.com.
