Paella… Simpler than You Think

You probably have a few dishes in mind that evoke the “oh no, that’s too complicated” sentiment… Beef Wellington, Risotto, Profiteroles… Paella?


Well, we’re here to tell you that Paella is not actually a difficult dish. AND it’s best whipped up with friends in the kitchen (and a glass of wine, of course). This easy to make version uses chicken chorizo and seafood, and everything can be found right here at the market. Yes, the wine too!

What you’ll need:
3/4lb Shrimp, (21/25 count) peeled and deveined
3/4lb Scallops (10/20 count)
1lb Mussels
1lb Clams
*all seafood sourced from Market Seafood
1 pkg (454g) Chicken Chorizo from Missing Link Extraordinary Sausage
1 each Red & Green pepper, diced from Tomato Man
1/2 cup white onion, diced, from Cherry Pit
1/2 cup artichoke from Innisfail Growers
1/2 cup peas, shucked from Innisfail Growers
1/2 cup tomato, diced from Tomato Man
1/2 cup dry white wine from J. Webb Market Wines (Sarah recommended a perfectly paired Atlantis Albarino)
1/2tsp Saffron from Market Seafood
1 cup Paella rice from Market Seafood
3 cups Chicken stock from Stock & Sauce Co.
Salt, Pepper, and Smoked Paprika, to taste, from Silk Road Spice Merchant

Garnish:
Parsley from Terra Farms
1 lemon from Cherry Pit
A few swigs of Fennel Olive Oil from Soffritto

  1. Preheat frying with about 1 tbsp of olive oil.
  2. Saute onions until lightly brown.
  3. Add the chicken chorizo and cook through. When cooked, set aside.
  4. Add a healthy glug of white wine to deglaze your pan.
  5. Add the rice and saffron, stirring for a minute or two. Stir until wine is absorbed.
  6. Add 2 cups of hot chicken stock, 1/4 cup at a time. If you add cold stock to the pan, it takes much longer for the rice to absorb and keep coming back up to temperature. Heating your stock will ensure this is an easy (and speedy) dish.
  7. Stir rice as you add each 1/4 cup of stock until it is absorbed. This is the best time to pour yourself and your guests a glass of wine. Stir, sip, laugh. Repeat.
  8. Add the last cup of hot chicken stock.
  9. Stir in the cooked chicken chorizo.

10. Arrange the seafood atop the rick, tucking the morsels of deliciousness in every spot you can.

11. Bake in a 375ºF oven for about 15-20 minutes or until the mussels and clams open.

12. Add the peas, artichoke, and tomato and bake for an additional two minutes.

13. Garnish with parsley, lemon wedges, and Fennel olive oil.

14. Bring to the table in the pan and enjoy with friends. And maybe another bottle of wine 😉

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This Atlantis Albarino (pronounced Al-bar-ee-nyo) is a grape variety indigenous to Spain. This wine is perfect if you love pinot grigio or sauvignon blanc and you’re looking for something new to try. It is fruitful & refreshing with a crisp and clean finish making it very food friendly, from salads to grilled meats, and especially paella! Plus, it’s only $18.95.

Lemon Curd French Toast

Because sometimes you just have to indulge in something ridiculously delicious.

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We stopped by Yum Bakery and Jarred to pick up a loaf of Brioche and a jar of their homemade lemon curd. Add in some seasonal summer berries, and an indulgent dollop of Vital Green Farms whipped cream and *tummy grumble*… excuse us while we make another batch of this amazing brunch. Did we mention this is good any time of the day? Any. Time.

What you’ll need:

1 loaf of Brioche from Yum Bakery, thickly sliced

1 jar of lemon curd from Jarred

1 bottle of Vital Green Farms heavy cream from Blush Lane Organic Market

Berries, of your choice from Cherry Pit

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  1. For the egg mixture, use 1 egg per piece of french toast you’re making. Add a glug of cream and whisk together. Add ginger, should you fancy that flavour.
  2. Dip brioche in egg mixture, then fry in a medium heat pan until golden on each side.
  3. Spread lemon curd on French Toast, top with your choice of berries (we used strawberries, raspberries, and blueberries because… yum!)
  4. Sprinkle with confectioners’ sugar.
  5. Enjoy with your favourite cup of coffee or tea.

Grilled Peaches with Mint Pesto

Summer is coming to a close, but don’t worry, we’ve got your back. Squeeze a little more sunshine out of the last grilling days of the season with this super easy dessert!

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To make 2 peaches (4 halves) you will need:

1/2 cup Mojito Mint from Terra Farms
1/2 cup Roasted Almonds from Going Nuts
1/4 cup Alpine Wildflower Honey from Beeland
Peaches, just ripe from Cherry Pit

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  1. Wash the fuzz off of peaches.
  2. Cut peaches in half and take out the pits. Lightly coat the peaches in olive oil and place on a hot grill.
  3. Crush or blitz your mint, almonds and honey together (to loosen things up, add a drizzle of oil as the blender makes dessert pesto magic).
  4. Remove peaches from the grill after roughly 4 minutes or until grill marks have appeared. If you want softer peaches, grill them for a longer amount of time.
  5. Scoop a healthy serving of your mix in to the middle of each halved peach.
  6. Serve simply like this or with a scoop of ice cream!

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Jungle Farm Dill Pickles

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Did you Know?

The Jungle Farm is 120 years old?! The farm celebrated its 100th year of the Quantz family continuously farming the land in 1997.

So how did it all begin? In the late 1800’s, Jacob Daniel Quantz pioneered west from Ontario to Alberta. In 1897, Jacob and his wife, Sophie, bought and named The Jungle Farm and homesteaded a quarter NE of the current farm.

21 years ago, Leona, with her husband Blaine Staples returned to the family farm and began farming at The Jungle Farm. They chose to expand the farm into strawberries and vegetables to complement the grain farm. We here at the Calgary Farmers’ Market think that was a very smart decision because they grow the best strawberries around, and their vegetables are pretty outstanding too!

Homemade pickles in brine with garlic, dill and horseradish

Leona recently joined us to teach a pickle making class and shared with us the recipe they use at the farm. Ever enjoyed their prepared pickles from the market? Well, we want to share that very recipe with you!

You will need:

Ingredients

Jungle Farm cucumbers, pickling size

Fresh Dill

Garlic

 

Brine:

12 cups water

1/2 cup coarse salt

2 cups vinegar

 

Directions

Sterilize jars. Stuff jars with cucumbers. To a pint jar, add 1 dill head and 1 garlic clove. Combine brine ingredients and bring to a boil. Pour brine into already stuff jars, leaving headspace at the top. Seal jars. Process in a hot water bath for approximately 5 minutes for pints (10 minutes for quarts) or until the cukes turn color, losing their bright green color.

*If you’re using quart size jars, add 2 dill heads and 2 garlic cloves.

Equipment

21 quart canning pot

jar lifter

funnel

lid lifter

 

Did you know that Tool Shed by Poppy Innovations offers canning kits? Stop by their shop in aisle 2 to explore all of their preserving tools.

 

Pop-Up Market at South Health Campus

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We’re excited to be popping up at South Health Campus on Wednesday, September 13th from 11am-1pm!

Join their Harvest Celebration to pick up real food on the run. Our mini market will be offering fresh, local fruits and vegetables, nuts and granola, tea, Shef’s Fiery Kitchen take-home meals, fresh pasta, and much more!

We’ll be located in the South Courtyard facing Front Street (southeast corner of South Health Campus located at 4448 Front Street SW).

South Health Campus Map