Around the Table…with Yum Bakery

One of the staples of the Calgary Farmers’ Market has always been Yum Bakery. In light of them making some refreshments (see what I did there?) to their business I caught up with one of Yum’s owners Debbie Catling and she updated us on what exactly is happening in their world.

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How did this all start for Yum Bakery?
“Well, we started out when the market was at the Currie Barracks. We had bought Wanda’s Fine Baking as she was ready to retire. At the time we were selling Stock and Sauce to our partners and we saw a niche with San Francisco-style bakeries. We wanted to bring that homey bakery style with great breads and Macarons to Calgary and the Calgary Farmers’ Market.”

What is your favorite thing about being part of the CFM family?
“Just exactly that, the family. Getting to know the other vendors and seeing other people that are happy doing what they are doing. You get to go to work with people who are passionate  about their own things they are doing here.”

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What’s your favorite item that you offer?
“There are a lot of things I can resist now that we’ve been doing this for a while, but there are three things I can’t when they are fresh out of the oven: Our Roasted Garlic Cheese Buns, our Savory Scones, and our Ham and Cheese Croissants.”

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Do you have a to-go way you like to eat any of these or a recipe you use them in?
“I like to toast up the Savory Scones and make an Eggs Benedict with them. It’s amazing!”

What are three quick tips you would like to share with market guests?
“1. I think a little-known fact about us is that we don’t add preservatives or additives to anything, particularly our bread. So, keeping it on the counter for more than three days can cause it to mold. Freezing it is a good way to avoid this, not putting it in the fridge though. Putting bread in the fridge makes bread go stale.
2. Our cakes keep really well despite not using preservatives so don’t be afraid to come in and pick something up on a Thursday instead of taking your chance on a Saturday.
3. Order ahead! We make every effort to estimate what will be sold every day. Nobody likes to come in and be disappointed that the thing they are there for is out though, so we recommend calling or emailing ahead of time with orders. We will have your order waiting for you so there is no guess work involved. All that info is on our website.”

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Do you have any bakery Words of Wisdom you live by? 
“One of the first things we say to our staff is that we don’t want anything to go to a customer that you wouldn’t 100% want to buy and eat for yourself. If it doesn’t look and taste fantastic, we don’t want to sell it.”

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What’s your favorite thing to eat in the market that is NOT from your place?
“Big T’s smoked ribs are one of my favorite things ever, and Taste of Quebec has this fudge…you know, you think since I own a bakery I wouldn’t need anything else sweet, but this fudge is magical.”

Can you tell us about any new projects your working on?
“Yes! We are doing a couple of things actually. One of them is a re-brand, which we hope to have completed by about mid-June. That will consist of new packaging and new products. Our other project is opening up a little place called Jarred. The concept behind Jarred is just that: cheesecake in jars, cookie dough and trifle in jars. There will also be preserves using things that are in season. A lot of our customers at Yum request to buy our sauces like our lemon curd and caramel so those will be sold by the jars as well.
Our launch will be June 8th!”

One last question: If you could be a pastry, what would you be?
“If I could be a pastry I would be a baguette! Long, and thin, and hot!”

..I think we would all like that, Debbie.

 

 

 

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!

Super Bowl Fare

Whether you  favor the Seahawks or Broncos to win the 48th Super Bowl, one thing is for certain, you’re gonna need some food.  And if there’s one thing we’re good at, it’s providing you with delicious (and easy) food options for your big party or small get-together.  We still have some of the incredible Grey Cup Grub, but our fantastic vendors are running some specials specifically for Super Bowl this Sunday.  Check ’em out:

Big D’s Smokehouse is running a killer special: ham coil, beef brisket, chili, coleslaw, potato salad and corn bread for only $50!!! (+tax)

Big D's Super Bowl

Sandwiched

Want some delicious Hot Chicks for the Super Bowl?  Ok so that’s not exactly the kind of hot chick we were thinking of, but Sandwiched can take care of that for you… contact them by 4pm Saturday, February 1st to get your catering order in!  (Email sandwichedyyc@yahoo.ca)

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No party in Alberta is quite complete without jerky, and we now have Longview Jerky at the market!  They carry 19 different varieties of beef jerky, and they also have elk, chicken, and turkey jerky!

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Whipping up a batch of nachos?  You’ll need a wicked tasty bowl of guacamole and Cherry Pit has the easiest whip-it-together-in-less-than-3-minutes guacamole ever.  And it’s damn tasty.

Guacamole

And we can’t forget the mainstay football party grub: chicken wings!  Wild Fire Wings has a whopping deal: buy 3lbs of their killer organic Sunworks Farms wings, and receive the 4th pound FREE!

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For more great one-stop party food ideas, check this out.  We’ve got ya covered.

A Plethora of Pumpkins

The ooey-gooey-slimy insides of a pumpkin aren’t for everyone and so carving a jack-o-lantern just might not be your thing.  But does that mean you can’t enjoy Halloween and take advantage of the big, beautiful orange orbs we have all over the market?  Absolutely not!  Maybe you want to do something different than your tried-and-true triangle-eyes.  Or perhaps you’re in an all-out-one-upping with your neighbor.   Whatever the reason, we’re here to tell you that there are lots of fun things to do with pumpkins: from painted pumpkins to party coolers, talking pumpkins too!

Lace Pumpkin

Looking for neat, new deck decor this Halloween?  Pop by the dollar store and pick up some black spider lace, wrap it around a pumpkin (we particularly like the black on white for this effect) and voila!  A quick (and clean) variation on the carved pumpkin!

Painted Pumpkins

Or, if you’re looking for something a little more elegant, pick up some spray paint, tape off intricate designs, polka-dots, or spooky messages and save yourself the carving altogether.  You can even paint the mini pumpkins for festive centerpieces for your devilish dinner party.

Pumpkin Party Cooler

And while you’re in dinner party mode, offer up your ghoulish guests a beverage in an easily-hollowed-out pumpkin for a drink cooler.

Pumpkin Collage

Or hollow out smaller pumpkins to use as bowls or vessels… you can make your party prep even easier by swinging by The Stock and Sauce Co. for all of your dips and soups!

Talking Pumpkin

And if you’re really in the spooky spirit, place the parents’ unit of a baby monitor inside a carved pumpkin and then speak into the transmitter when your guests arrive.  Eeek!