No-Bake Cheesecake: Vegan, Rhubarb, Cardamom? Oh my!

If you have never tried your hand at raw vegan desserts this is an excellent first step! As long as you have a food processor and room in your freezer this cheesecake is even easier than the traditional recipe!
Kaycie took an old recipe from her vegan catering days and infused the market flavours of the season.

But that’s not all…we’ve collaborated with fellow blogger and sister to our own Eats of Asia owner (Jay Del Corro), Kristina Del Corro. We each took photos for each other’s blogs this week. If you like food, photography or books we highly recommend giving her site a gander.

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You will need:

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Equipment
Food processor
Springform pan
Saucepan (for the compote)

For the Crust
1 cup of Medjool Dates from Cherry Pit or Panorama Orchards (pitted and soaked overnight)
1 cup of shredded raw Coconut from Going Nuts
½ cup of raw Pecans from Going Nuts
1 pinch of Pink Himalayan Salt from The Silk Road Spice Merchant

For the Cheesecake Filling
2 Lemons from Cherry Pit or Panorama Orchards
4 cups of raw Cashews from Going Nuts (soaked overnight)
2 1/2 tbs Vanilla Extract from The Silk Road Spice Merchant
4 Tablespoons of Clover Honey from Beeland (substitute for Maple syrup or agave for true vegan)
¾ cup Coconut oil from The Vitamin Cupboard

For the Rhubarb Compote (this makes 6-8 servings of compote)
2 cups of diced rhubarb from Cherry Pit or Panorama Orchards (3-4 stalks)
2-3 tablespoons of the same Beeland honey
½ Teaspoon of Ground Cardamom from The Silk Road Spice Merchant
1 pinch of the same Pink Himalayan Salt from The Silk Road Spice Merchant
1/3 cup of water


Directions:

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1. Make your compote first. This will give it time to simmer-away while you process the other parts of your cheesecake:
a) Combine all ingredients in a saucepan.
b) Cook, covered, over medium-low heat, stirring, until the rhubarb has completely fallen apart. Then to ensure correct consistency cook uncovered until  (about 30 minutes total).
c) Remove from heat to let cool.

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2.  While your compote is simmering you can get started on your crust. In your food processor, combine all the ingredients from the crust list keeping an eye on the texture while you’re grinding everything down. You want to process these items until it looks like a crust. Too much time and it will turn to a paste.

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3. Empty the contents of your food processor in to your springform pan and flatten in to a crust with your hands, spoon, or bottom of a glass.

4.  Now comes the fun part, the cheesecake filling! Combine all your ingredients in the food processor and blend until creamy like cream cheese. Don’t worry if it’s taking a while, this is normal. If the texture is looking chunky add in very small amounts of water while things are running to help the nuts break down better.

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5. Flatten out your cheesecake by gently tapping the pan on the counter.

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6. Dollop your compote on the top of the cheesecake until you have the entire contents of the saucepan emptied. Then, with a butter knife, drag the cutting edge through in a swirling motion to incorporate it in to the cheesecake.

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7. Tap your pan on the counter again to ensure everything is level.

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8. As this is a no-bake cheesecake, you’ll be using freezing as your method to set everything. Freezing this overnight gives it the longest life when serving, but a few hours should be fine if you’re in a pinch.

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9. The only thing left to do now is enjoy your creation! It’s our experience that this cheesecake is a hit on Mother’s Day… just saying.
Whatever your occasion, Bon Appetit!

Around the table… with Beeland

 

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Springtime means the bees wake from their dormancy and get to work pollinating all the lovely flowers, fruits, vegetables and more that we enjoy all year!
Here at the Calgary Farmers’ Market, Beeland is bee-central and our provider of both products and knowledge. I asked Morley, the owner of Beeland, to share some info on his products and what we can do to support the bees this spring.

  1. How did the story start for Beeland?

In 2000, I bought 125 acres of wilderness property in the Columbia Valley region of BC with the intent of retiring. In 2004, I approached a local beekeeper to put 6 bee hives in this spectacular alpine region. That was the beginning of Jubilee Mountain Apiary Ltd, which was named for Jubilee Mountain where the property was located.
In 2006, we purchased the dilapidated Spillimacheen Trading Post, located on the highway between Radium and Golden, and began what has turned out to be a 10-year restoration and renovation project. The old trading post building was re-named Beeland Market, as a retail outlet for our honey.
Today, Beeland Market has grown to include not just honey sales, but has expanded into a complete gourmet store, coffee bar and a new cafe opening in April 2017.
Jubilee Mountain Apiary Ltd. now operates anywhere from 200 to 300 bee colonies, employing 3 full time beekeepers, and an additional staff of 6-8 persons in retail, food production and food service.

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  1. What is your favorite thing about being a part of the Calgary Farmers’ Market family?

Our role at the market is more than selling honey and bee products; we are very much filling an educational role to the public on the reality of bee life. Most people are concerned with the life and survival of bees and their role in our lives, particularly as pollinators.
I try and explain the fragile nature of our environment and how it sustains bee life, and as a result of that, human life. Beeland, in its very important physical location at the Calgary Farmers’ Market, has become a critical educator to the public in this very important area of apiary agriculture.

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  1. What’s your favorite item that you produce? Why?

Our honey changes year to year depending on the climate. The most unique honey that is produced is definitely Snowberry Honey from one alpine location. The Snowberry plant grows exclusively in the Rocky Mountain area and has a tiny pink flower that blossoms in late June. This tiny flower is very high in nectar, however its blossom coincides with a wet June climate. Because of this, the bees are not able to gather the nectar each year. The production of this honey is very small, and is sold out instantly when we are able to present it in September.

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  1. Do you have a go-to recipe that highlights your product?

Beeland market uses honey in our line of Beeland sauces. This product line now ranges from BBQ sauces, Honey Hot Sauces, and other food products produced with honey.

  1. Words of Wisdom you live by:
Bees are one of the few creatures that sustain the lives of human beings, they take nothing away from the universal creation. They are in perfect harmony with nature and life of the world. Human beings should be able to learn from them and live our lives in the same perfect peace and harmony that bees do.

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  1. What’s your favorite thing to eat in the market that’s not from your booth?

Margarita’s cheese perogies, drizzled with butter and Beeland honey. It’s a special delicacy!

  1. What are three quick tips about bees that you want to share with market guests?

1. Bees sustain life.
2. Do not spray dandelions, as dandelions are the first flowers in this climate that produce both pollen and nectar. This is the first food for the bees in the spring and it is critical for their survival. Eliminate all spraying of herbicides and insecticides. We must re-educate our minds that this flower is not a weed, but is part of a natural system that sustains life.
3. Lately, bee keeping has become a trendy hobby for urban-dwellers. We, as human beings must understand that bees are delicate living beings, and any aspiring beekeeper MUST ensure proper education and internship with a seasoned beekeeper prior to embarking on becoming one.

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Blarney Bites

Slow Cooker Dublin Coddle

The hard-working Irish that invented this dish weren’t a delicate folk, and neither is this stew. Although it’s a slow-cooked dish the prep time is only about 15 minutes!  It’s the sort of thing that can slow-cook-away all day then be ready and taste scrumptious when you’re ready to eat!
Our market vendors are no strangers to the love of comfort food, they have everything you’ll want for this dish.

 

You will need:

1 package of bacon from Spragg’s Meatshop
1 bunch of fresh parsley from Gull Valley Growers
2 pounds of baby yellow potatoes from Innisfail Growers, peeled and cut into bite-sized chunks
2 large onions from Innisfail Growers, sliced
1 package of Garfunkel sausages from Missing Link Sausages
1 tallboy of Bench Creek- Black Spruce Porter from J. Webb Wine Merchants
2 cups of Chicken broth from Stock and Sauce Co.
4 cloves of Garlic from Cherry Pit, minced
2-3 bay leaves
2 tablespoons all-purpose flour
Fresh-cracked pepper to taste

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1. Start heating your slow cooker on the high setting.

2. In a Skillet on medium-low heat, cook 8 slices of the bacon and cook until crisp, about five minutes. Remove the bacon to drain on paper towels. Leave the grease in the pan.

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3. Add the package of sausages to the pan and cook until they are about half cooked. Remove  to let cool then slice into 1” pieces.

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4. Use the remaining grease in the pot to whisk-in the flour, reduce the heat to low and whisk in your beer to the gravy you have just created (if you choose to omit the beer from your Coddle, substitute an additional 1 ½ cups of chicken stock). Continue to whisk and reduce your mixture of beer and gravy until it reaches a gravy thickness.

5. You can now begin to layer things in your slow cooker. Starting with a layer of potatoes, use about half, then a layer of half your onions, half your garlic, half your bacon, half your sausages, half your parsley, half the bay leaves, and the black pepper. Repeat with a second layer of the remaining ingredients, pouring in the gravy between layers.

6. Once you have finished layering, pour your broth over the whole thing and cover your slow cooker. Cook on high for a minimum of 4 hours, if you would like to cook longer, switch the heat setting to low and check every additional hour.  

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Valentine’s Victuals from our Vendors (Part Two)

You can’t go wrong with these easy eats! Pull them together quickly and enjoy the extra time spent with your special someone this Valentine’s Day.

Veggie Pasta for two

You will need:
250g of the Soffrito pasta of your choice (we used Tagliatelle noodles)
1 container of Soffrito Mango Curry
1 container of Spicy micro green from Micro YYC (sold at Gull Valley and the Tomato Man)
1 sweet yellow bell pepper from Gull Valley Growers

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  1.  In a medium pot bring 1200ml (1.2L) of water to a boil. Add your noodles of choice in the boiling pot and boil for approx. 7-10 min.

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  1. While your noodles are cooking, dice the bell pepper and in a large pan, saute until slightly soft.

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  1. Combine the noodles and the full container of mango curry in the large pan with the pepper and mix until the noodles are coated in saucy goodness.

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       4. Turn the heat to low, cover the pan and let lightly simmer until everything is heated             equally.

       5. Time to eat! Portion out your pasta and garnish with the spicy greens from Micro                     YYC. Enjoy! 

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Wine Pairings

We wouldn’t leave you in the lurch on the most romantic day of the year!
J. Webb Market Wines has a perfect pairing to complete your evening.
They recommended this dish be paired with their Leitz ‘Eins Zwei Dry’ Reisling to make this the perfect romantic dinner in.

 

Valentine’s Victuals from our Vendors (Part one)

 

Start your romantic night in the right way with these light fares! Pull them together quickly and enjoy the extra time spent with your special someone this Valentine’s Day. 

Tidbits for two

You will need:
1-2 Cucumbers from Gull Valley Greenhouses
150 g Prosciutto Di Parma from Luc’s European Meats
250g of Three Brothers Cheese from Janice Beaton Fine Cheeses
1 jar of Apple Chutney from Innisfail Growers

       1. Slice these cute cukes into 16-20 slices and arrange them on a plate or serving tray.                We cut ours into heart shapes to make them festive.

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         2. Add the Prosciutto from Luc’s and Cheese from Janice Beaton Fine Cheeses (One                     slice of meat and cheese per cucumber slice).

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  1. The raisins, onions and apples in the Apple Chutney from Innisfail Growers add a bit of brightness and bring the whole thing together.

           For the final touch, dollop each masterpiece with a ½  teaspoon of apple chutney.

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Wine Pairings
And because a romantic meal isn’t complete without some libations, we checked in with J. Webb Market Wines for a perfect pairing. They recommended their Bistrologie Blanc blend. It mixes Sauvignon, Chenin and Colombard grapes for a sharp, but fruity addition that pairs well with these appetizers.

Cheap Eats at the Market

It’s never a bad idea to be economical, particularly when times are tight. And it makes sense to keep your hard-earned dollars in your community, growing stronger together. We wanted to share a list of only some of the items you can enjoy at the market for $5 and under!

Edgar Farms’ Peas at Innisfail Growers: $5

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Find them on the SE Perimeter across from Fratello Analog Cafe

Gluten, Nut, Dairy Free & Vegan Chocolate Macaroons from Delissitude: $5

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Find them in Aisle 4 beside Gull Valley Greenhouses

A bowl of homemade soup from Stock & Sauce Co.: $5

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Find them in Food Court.  (Pictured: Thai Chicken Soup)

Samosas from Shef’s Fiery Kitchen: $2.75 each 

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Find them in the Food Court

3-Bite and Full Size Doughnuts at Jelly Modern: $2.25 & $2.75

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Find them in the Food Court

Seasoned British-Chip-Style Fries from Wild Fire Wings: $4.50

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Find them in the Food Court. (Pictured: Dill Pickle Fries)

Jacket Potatoes from Frank & Mabel’s Gourmet Hot Dog: $4.50

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Find them in the Food Court. (Pictured: MexiCali Blues)

Maple Butter Cones from Taste of Quebec: $2

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Find them in Aisle 4 beside Gull Valley Greenhouses

Fresh pasta for 2 from Soffritto: $5

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Find them in Aisle 3. (Pictured: approximately 500g of fresh pasta)

Fresh pizza dough-to-go from Soffritto: $3

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Find them in Aisle 3

Assorted Nuts, Dried Fruit, & Granola Bars from Going Nuts: $3-5 

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Find them at the end of Aisle 3

Better Popsicles from Cherry Pit-to-Go: $5

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Find them at the end of Aisle 4. (Pictured: Chocolate Avocado Strawberry)

Assorted Seasonal Berries from Cherry Pit: $5/pint

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Find them on the West Perimeter

Daily Bagel from Wayne’s Bagels: $3.75 (or grab the Daily Bagel & Coffee combo for $5)

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Find them at the end of Aisle 4

Personal-Sized Cones of Candy from Scoop: approximately $3-4

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Find them in Aisle 2

We wouldn’t dream of ruling out your beloved companion! Doggie treat bags from Bon A-Pet-Treat: $4.99

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Find them at the end of Aisle 2

Halibut Skewers, Salmon Burgers, Crab Cakes (and oysters!): $3-5 each

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Find them in Aisle 1

Simple Simon Pies, sweet and savory: $3-5

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Find them on the NE Perimeter

Belgian-Style White Beer & Pommies Farmhouse Cider from J. Webb Market Wines: $5/can

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Find them in the Big Red Wine Quonset in our NE Parking Lot

 

5 Things to Do with Kids at the Market

School’s out and summer is in full swing! Wondering what to do with your energetic kids? We have some different activities to entertain and educate little ones, and some budget-friendly options too!

Here are 5 great ways to spend time at the market with, and without!, them this summer.

Kids’ Garden Club with Poppy Innovations

Poppy Kids Garden Club

In our first ever unparented class at the market, you can drop your darlings off to be part of the Cre*Ate Garden Club for Kids (and go shopping by yourself!) every Thursday morning from 10:00-11:30am.

Young ones aged 4 to 12 learn how to sow, grow, harvest and prepare their own food. Activities will be lead by Poppy Innovations joined by various vendors at the Market and guest presenters from Agrium. Your child will be involved in cultivating our planter garden to learn all about plants, nutrition needed for healthy plants and healthy bodies, preparing nutritious child-friendly recipes with fresh produce, games and other activities to inspire children’s natural curiosity to try new vegetables and fruit.

For more class information and to register, visit our events page.

PlaYoga with Wee Wild Ones

Wee Wild Ones PlaYoga

Finish a busy week or kick off an early weekend with some morning fun, learning, and physical activity with our second unparented class at the market. Kids 2-5 years old will play games, do fun animal and theme-based yoga, dance to groovy music, draw, create art, and learn with Wee Wild Ones every Friday morning from 9-11am.

For more class information and to register, visit our events page.

Barnyard Kids Play Area

BarnYard Play Area

Whether it’s a little too rainy or scorching hot, our indoor Barn Yard Kids Play Area is a great place for kids to burn off some of that energy. With a separate section for the littler guys and a climb-slide-dodge-giggle-hop area for the bigger kids, there’s plenty of free fun to be had. Located in our food court, it’s a perfect place to grab a bite together too!

*The Barn Yard Kids Area is an unsupervised play zone; parents must be present. Height Restriction of 48″ in effect.

Face Painting

Exclaim Entertainment is painting up a storm and making kids happy all weekend long! A talented team of artists can paint little faces (just when you thought they couldn’t get cuter), do glitter and airbrush tattoos, and hair feathers too. They are conveniently located right next to the Barn Yard Kids Play Area.

Get Spotted!

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Take your kids on a journey through Alberta’s food on a (free!) self-guided tour through the market. Taste samples of local goodies, learn where their food comes from, and get to know your farmers and artisans.

Stop by Customer Information and pick up one of our new “I love my Farmers’ Market” buttons. If kids are randomly spotted wearing their button proudly, they could be rewarded with a market treat!

We hope you enjoy spending time at the Calgary Farmers’ Market with your friends and family. Check out our events page for all of the fun things happening this summer.