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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Saskatoon and Cottage Cheese Perogies

Here at the CFM it’s no secret who the best perogy-maker in the market is. Margarita Kordoner has been in the business longer than some of her customers have been alive. She makes everything from scratch every week including her cottage cheese which she has been perfecting for 38 years! We asked her to give us her best tips and show us her process for these palatable perogies.
On top of learning from the best we had fresh local Saskatoon berries from The Jungle Farm to work with! How can we lose?!

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What you will need to make 3 dozen of Margarita’s perogies:

5 cups of flour
Pinch of salt
1 egg
1 1/2 cups of lukewarm water
2 cups of Saskatoon berries (or enough for 3-4 berries per perogy)
About 4 cups of cottage cheese (Margarita sells her homemade cheese at her booth every week!)

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1. Mix the flour, salt, egg, and water together for your dough. If you find one aspect of the dough is off, adjust your dough accordingly.

2. Roll out the dough to roughly a 1/4 inch thickness.

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3. Use a cookie-cutter to cut out round shapes in your dough.

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4. Pile small amounts of cottage cheese and 3-4 berries in the middle of each round.

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5. Fold the round in half making sure to contain and stuff your filling inside, then pinch the sides shut with your fingers.

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6. Once you have pinched all of your perogies shut, lay them flat on a cookie sheet and freeze them for 2-3 hours or until you are ready to make them.

7. To prepare perogies you boil them like pasta. For 1 dozen perogies bring a medium saucepan of water to a boil then dunk them in. They don’t need long, maybe 5 minutes.

8. Serve directly on to a plate and eat either alone or with your favorite sauce! We promise you won’t be sorry!

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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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Holiday Charcuterie Board

With all of the holiday parties and get-togethers, friendly gift-exchanges over rum and eggnogs, family dinners with goodies galore, and New Year’s Eve upon us, we wanted to provide you with an easy way to share delicious food no matter what festive event you’re attending.  A charcuterie board is, we think, the yummiest way to enjoy a variety of cured meats, mustards, cheeses, preserves, pickles, bread and crackers.  You’d be hard-pressed to glance at a menu in Calgary without often finding an in-house cured charcuterie on offer.  Gone are the days of a pile of salami and a chunk of havarti.  But does that mean you can’t make a mean charcuterie of your own? Absolutely not.  It’s easier than you think and there are plenty of options out there.  We’d like to show you how to throw together a spectacular spread in one stop here at the Calgary Farmers’ Market.

All you need is a big cutting board (or two) or a couple of slate slabs and a little sense of adventure…. because who doesn’t love going to a party and stumbling on something new and delicious?

Ok so let’s break it down.  A great charcuterie board has a number of delicious elements: meat, cheese, pickles/olives, preserves/jams/mustards, fruit, and bread/crackers.  Sounds like a lot?  Perhaps, but they will all compliment each other to create a symphony of awesome and your friends will appreciate that variety.  What’s that idiom?  Variety is the spice of life?  Yeah, that’s the one.

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So what kind of meat should you go for?  Anything cured is the simple answer.  So that means: pancetta, Proscuitto, salamis… we used the coppa and capicolla from Fresh DELIcious and the bison bresaola from Olson’s High Country Free Range Bison.  You can also include terrines, smoked salmon, and pâté too (we love the wild board pâté by Valbella Farms).

Ready for the cheese?  The best way to make your cheese selections is to think of balance.  You don’t want all ooey-gooey cheeses or a whack of rock-hard slabs for your guests to fight to enjoy.  Variety, remember?  Go for something like the award-winning extra-aged sharp Grizzly Gouda by Sylvan Star Cheese, an earthy Brie like the mushroomy Brie de Meaux, a triple creme soft-as-butter Brillat Savarin is a crowd pleaser, and always a blue cheese.  Never discount the sometimes pungent, stinky selection; there are LOTS of blue cheeses available. From super-stinky dirty-sock blue cheese, to milder blues like the creamy, tangy Saint Agur from the village of Beauzac in the mountainous French region of Auvergne.  We love the Moody Blue from Fresh DELIcious as it’s on the milder side and it has a subtle smoky undertone.  There are so many incredible cheeses to choose from; if you’re not sure, ask for a quick taste before you decide to take it home.

Pickles on a cheese plate?  Always.  The acidity of a perfectly pickled spear of Edgar Farms asparagus or snap pea or bean or carrot or OLIVES! Yes, pickles are a must.  Innisfail Growers has an impressive selection of pickled vegetables, choose your favorite.  Then there are olives.  Sure, not everyone loves olives.  But for those that do, they really love olives; no one is ever just on the fence about an olive.  2 Greek Gals and Soffritto have a good selection, so does LA CUCINA and Fresh DELIcious.  You have no excuse to leave them out.

No charcuterie board is complete without the preserves and mustards that compliment the cheese and meat.  It’s all about balance, remember?  A bresaola is best with a tiny dab of mustard, like the grainy Brassica mustard from Blu Seafood.  Fig jam is a common and very approachable accompaniment to almost every cheese; we added the Grand Marnier and Honey Spice Cranberry Sauce from Beeland to our charcuterie just to mix it up.  And their Roasted Nuts and Wildflower Honey is pure heaven on a hunk of blue cheese.

Fruit is also a great addition to any charcuterie board.  Figs, dates, grapes, strawberries, gooseberries, pears, even apple.  They pair well with the cheese and cleanse your palate before moving on to the next bite of “yum!”

Baguette or crisp crackers are the perfect vessels for your well thought out board.  Providing a rice cracker is must these days for your gluten-sensitive guests; we’ve gone one further and are offering the Raw Vegetable Flax Crackers from Healthy Delights.

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Only a few more notes: ‘fluff’ your meat selections, don’t just slap ’em down on the board to make your guests pick through the pile.  Don’t ever jab a knife into your wheel of brie.  Just don’t.  Provide knives for your guests to enjoy your wonderful cheese selection.  Thinly slice the fruit and bread, add dollops of mustard and preserves, and place pickles/olives around the board.  Also, it’s always nice to label your selections… unless you want to spend your night helping your guests navigate your charcuterie or listen to hushed “what is this cheese? what am I supposed to do with the honey? what the heck is this?!” whispers.  Throw ’em a bone and let ’em know what they’re enjoying.  You can even place a ‘menu’ of sorts in a frame beside your charcuterie to ease your guests’ into knowing what they’re eating and loving every bite.

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