Delicious Radish Relish

It finally feels like summer in Calgary, and the abundance of fresh local produce pouring in at the market is proof!

Radishes are one of the first local veggies to spring up at the market in the early summer. Their refreshing, spicy flavour is a welcome addition to any salad! If you want to try something new with radishes or simply take advantage of the bounty at the market right now, this recipe is for you!

Radish Collage

Market Sourced Ingredients

4-5 bunches radishes (about 2 pounds), finely chopped – from Okanagan Farms or Twin Creek Colony (I actually used up a surplus from my own garden for this batch)

1 large onion, finely chopped – from Blush Lane Organic Market

2 cloves peeled garlic, finely chopped – from Lund’s Organics

2 cups vinegar

1.5  cups sugar

1 tbsp salt (use pickling salt if you intend on processing)

1 tbsp whole coriander – from Silk Road Spice Merchant

1 tbsp cumin seed – from Silk Road Spice Merchant

1 tbsp mustard seed – from Silk Road Spice Merchant

1/4 tsp ground black pepper

2 inch length of fresh ginger, peeled and grated – from Blush Lane Organic Market

radish relish ingredients

Finely chop your radishes, onion and garlic (you can also use a food processor for this step to speed it up – though chopping 2 pounds of radishes can be quite therapeutic!). Combine the vinegar, sugar, salt, coriander, cumin, mustard seed, black pepper and ginger in a large pot. Bring the mixture to a boil and stir to dissolve the sugar. Add the chopped radish, onions and garlic and bring back to a boil. Cook for 10 more minutes. Let the relish cool and place in a container or jar in the fridge. If you’re a home canner, you also have the option now to put up the relish in jars and process it in a hot water bath canner.

Use this delicious radish relish on hot dogs, hamburgers and anywhere else you please! For all your summer recipe needs, come to the Calgary Farmers’ Market to get the freshest produce around.

Radish in jars
Radish relish is all jarred up and ready to go into the canner!

Canning Extravaganza!

It’s that time of year when we’re surrounded by incredible local produce at every turn, so much deliciousness we couldn’t possibly eat it all.  So can it!  We’ve received quite a few requests for canning recipes and guides, tips and tricks.  And while we are making every attempt to provide you with stellar answers, we must admit that we are not seasoned canners.  But does that mean we can’t enjoy the process of packing little morsels of summer into jars so we can pop a honey vanilla peach in our mouth in the dead of winter and be transported back to that perfect sunny day with peach juice running down your arm in the park?  No, it doesn’t.  And would we ever suggest that our loyal and fabulous customers shouldn’t try their hand at pickling vibrant green cukes that are meant for a last-days-of-summer-BBQ Caesar?  Never!  No, we believe there’s something beautiful in getting your hands dirty and giving it a go.  So, we rolled up our sleeves and jumped right in.  Strawberry Preserves, Honey Vanilla Peaches, and Dill Pickles… go big or go home right?  Wanna join us?   These are the things you’ll need.

2013-08-21 02.09.01

Market-Sourced Ingredients

1 Flat of Strawberries*

1 Case of Peaches*

3 Bags of Pickling Cucumbers*

3-6 Heads of Alberta Garlic (depending on how garlicky you like your pickles)*

*Items sponsored by Souto Farms

2 Heads of Beck Farms Cauliflower from Innisfail Growers

1, 500ml Jar of Nixon Honey from Innisfail Growers

3 Bunches of Dill from Blush Lane Organics

1 Bag of Pickling Spice and 2 Vanilla Pods from The Silk Road Spice Merchant

Canning Equipment Required:

*We purchased a home canning starter kit from Canadian Tire that includes everything you’ll need for years of canning ($50); it includes a 21 quart canner, a rack, jar lifter, funnel, lid lifter, bubble remover, 4 pack collection elite decorative jars with lids, original crystals pectin and recipe booklet AND an instructional DVD for beginners.

2013-08-21 02.09.16

Let’s start with the Strawberry Preserves.  As we stated earlier, we’re not traditionalists when it comes to canning AND we believe when you have such gorgeous seasonal produce, it ought to shine.  So, we did away with the traditional 4 cups fruit + 4 cups sugar, (we want to taste the fruit, not the sugar), and instead opted for the No Sugar Needed Bernardin Pectin.  Our recipe was simple:

1 flat of Strawberries

the black gold of one vanilla pod

juice and zest of one lemon

1/2 cup of apple juice

1 cup of sugar, and

1 package of pectin

*We followed the steps included in the pectin box.

Canning Collage 1

Start by washing the strawberries and rough cutting into smallish chunks.  Add to your pot with the lemon juice, zest, and vanilla.  Bring to a boil, add pectin, and bring back to rolling boil.  Add sugar, stir, return to a rolling boil for 3 minutes (as stated in the pectin instructions).  While all of this is happening on one side of the stove, you should have your mason jars, lids, and metal bands/rings sterilizing in the canning pot on the other side.  Funnel hot strawberries into hot, sterilized mason jars with 1/4 inch head space.  Top with hot, sterilized lid and place ring (or metal band) on (do not over-tighten).  Process the filled jars in your hot water bath (in canning pot) for 10 minutes. The lids will start to ‘ping’ and you’ll know they’re sealed.  As a disclaimer, these strawberries are called preserves, not jam, because they don’t fig up like a traditional jam… but they taste darn good and are perfect on waffles, ice cream, scones… yum!

Canning Collage 2

Now, on to the peaches!  If you’ve been to the market lately, you’ve seen the cases and cases and cases of peaches we have.  They’re fuzzy, sweet, juicy orbs of yum.  And what could be better in the middle of a freak snowstorm than pulling out a jar of honey sunshine to top french toast or make peach crisp or balk at Old Man Winter and eat them with a bowl of ice cream?  While they take a little more effort as they need to be blanched in hot water for 1-2 minutes (depending on how ripe they are), peeled, and quartered before soaking them in water with lemon juice… they’re worth it!  So, here’s what you’ll need:

1 case of peaches

a couple lemons (or the Bernardin Fruit Fresh if that’s your preference)

1 vanilla pod, and

1 500ml jar of Nixon Honey for a light syrup

Start by blanching the peaches in hot water for 1-2 minutes and then transfer to a sink full of ice cold water to stop the cooking process.  You don’t want to cook the peaches, just shock the skins off and seal in some of the nutrients.  Add more ice to the water to ensure it stays nice and cold as you continue with blanching the entire case of peaches.

Now the peeling.  Here’s where you can choose two based on your preference.  You can either half them and remove the pit, then peel the skins away and cut into quarters.  OR, you can peel the skin away and try to keep the slippery little peach in hand while you quarter the fruit away from the pit.  We actually found the latter to be more effective than the former, but it’s a personal preference.  These quarters are far from Del Monte perfect… but should they be?  Our hands made them and that kind of makes them yummier, no?

Place all of the peach slices in a sink of cold water with the juice of a couple lemons (or Fruit Fresh); this will help prevent browning.

Let’s get started on the syrup.  We opted for a light syrup as we wanted all three ingredients to shine equally and not be overpowered with a cloying honey sweetness.  We use 1 cup honey to 4 cups water (and used this ratio 3x times to fill all of the peach jars).  Heat water, honey, and seeds of the vanilla pod together until boiling.  Pour honey syrup in hot, sterilized jars stuffed with peaches (pack them in, but don’t squish ’em) with 1/2 inch head space.  Top with hot, sterilized lid and place ring (or metal band) on (do not over-tighten).  Process the filled jars in your hot water bath (in canning pot) for 25 minutes. (Ensure that all jars are covered by at least one inch (2.5 cm) of water; cover canner and bring water to full rolling boil before starting to count processing time).  ***Remove jars from water bath without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

Peaches can be enjoyed a mere week after… they do not require a long steep time like pickles.

Canning Collage 3

Ok pickle time!  So pickling is dead simple.  By this stage, we were a well-oiled produce-prepping, jar-sterilizing canning machine.  We decided to pickle cucumbers, cauliflowers, and green beans, though other great options are carrots, asparagus, beets, onions, or jalapeno peppers.  Here’s what you’ll need:

3 Bags of Pickling Cucumbers

3-6 Heads of Alberta Garlic (depending on how garlicky you like your pickles)

2 Heads of Beck Farms Cauliflower

3 Bunches of Dill

1 Bag of Pickling Spice

Start by washing (gently scrubbing) the pickling cucumbers.  Slice how you prefer; we chose to do them two way: spears in quarters and coins.  Wash and cut cauliflower.  Peel garlic.  Place mason jars, lids, and metal bands/rings in the canning pot to sterilize while you’re making the pickling brine.

Our brine is made up of:

4 cups water

2 cups apple cider vinegar

1 cup white vinegar

1 cup coarse pickling salt

1/2 cup white sugar

*Some may find this brine too strong; you may choose to add more water but do not over-dilute the brine as this will affect the crispiness of the pickles.

Bring the brine ingredients to a boil.  Drop 4 cloves of garlic, a few fronds of fresh dill, and approximately 1 tbsp of Silk Road Pickling Spice into jars.  (We used 1 tbsp in 500ml-1L jars, and 2 tbsp in larger jars).  Pack your vegetables of choice into hot, sterilized mason jars and pour hot brine over them with 1/2 inch head space.  Top with hot, sterilized lid and place ring (or metal band) on (do not over-tighten).  Process the filled jars in your hot water bath (in canning pot) for 5 minutes.  Pickles will require approximately 4 weeks of fermenting time before they’re at their best.

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We sure got a lot done!  So, do you need to do all three of these in one day?  Absolutely not!  In fact, it’s a pretty aggressive undertaking.  We do, however, think you should take a stab at one of them.  There is a plethora of delicious canning recipes out there; you can find some of the ones we love on our Pinterest Canning Board.

What will you be canning this year?  Do you have an interesting recipe to share with us?

*A quick note on processing times: times will vary depending on the altitude you live at.  For the purpose of our recipes, we have stated altitude-appropriate times for Calgary, Alberta.  If you live elsewhere, you can consult this very useful altitude chart from Bernardin.

Eggplant Caviar

Eggplant Caviar 1Inspired by the new French Market Cookbook by Clotilde Dusoulier, featuring what’s ripe and in season to create vegetarian recipes with a French twist (many of which are gluten-free and dairy-free), we’re making Caviar d’Aubergine aux Olives Noires this week.  Doesn’t that sound decadent and impressive?  Whether you’re a culinary king, a Calgarian, or a Canadian, there’s something to celebrate this weekend with our 5th Annual Chili Cook-Off here at the market, the Calgary Stampede, and National BBQ Day.  And because each of those events comes with its own set of indulgences, we decided to offer a lighter recipe that can be added to any dinner party or backyard BBQ to impress your guests.

Eggplant is that vegetable.  The one you dreaded as a child, the one that hits the table for a special occasion but is loved by few, the one that’s pigeon-holed for being difficult to perfect.  But, eggplant is also beautiful and silky and healthy.  And this recipe is wildly easy and delicious too!

Roasting is a foolproof method for cooking eggplants, but with the heat of our summer and BBQing in our blood, we’re going to throw these on the grill.  Clotilde Dusoulier purées the flesh of her roasted eggplant to a “marvelously silky spread to serve with slices of baguette, on sandwiches as a spread, or even on a bowl of warm rice”.  We think this tapenade-style delight would be marvelous on quinoa, warm pasta, pita, or even as a vegetable dip.

Market-Sourced Ingredients

Serves 6-8

2 small graffiti eggplants from The Cucumber Man

2 garlic cloves, cut into slivers and 1 Lemon from Souto Farms

12 Kalamata olives from 2 Greek Gals

1 cup of chopped fresh flat leaf parsely from Terra Farms

Sea Salt & Pepper

Olive Oil

Roast or grill the eggplants a few hours in advance.  Use a knife to pierce half a dozen slits in each eggplant and stuff with the garlic slivers.

Eggplant Caviar 2

Oil each eggplant and season with sea salt and pepper.  Roast at 350°F, flipping them to prevent burning, until completely soft, about 45 minutes.  Set aside to cool completely.

Halve the eggplants lengthwise and with a tablespoon, scoop out as much flesh as possible with the garlic cloves.  It’s ok if a little skin comes with it.  Put it all in a food processor or a blender, adding the olives, the juice and zest of one lemon, 2 tablespoons of olive oil, sea salt and freshly ground pepper to taste, and a dash of your favorite hot sauce (if that’s the way you roll).  We added Marash Chili flakes from The Silk Road Spice Merchant for their slow heat and slight acidity.

Eggplant Caviar 3

Process until smooth.  Taste and adjust the seasoning to wow your family and friends.

Dollop on fresh baguette; we prefer the bread grilled to give that crunch to balance out the silky eggplant. 

Eggplant Caviar 4

Tip: younger, smaller eggplants which are sweeter are preferable.  Regardless of the size, pick eggplants that feel heavy, have a smooth and shiny skin, and a stem-end “hat” that looks green and fresh.

Spragg’s Pulled Pork Tostadas with Pickled Rhubarb and Jalapeños

Blair Marie Photography // 2013

We are surrounded by a plethora of outstanding local offerings here at the market, and we don’t just mean the strawberries and asparagus.  No, we have some pretty amazing people here too.  If you frequent the market, you know just what we’re talking about.  From farmers to artists to chefs, they bring a wealth of passion, knowledge, and experience that is unparalleled.  And we’re very lucky to have Mike Soucy from Spragg’s Meat Shop on our team.  A trained chef, passionate gardener, obvious foodie, and a new small business owner himself (Seed + Soil is a small urban garden specializing in a unique mix of common and uncommon greens, vegetables, and herbs supplying ten lucky subscribers with weekly produce through the summer months).  Neat idea hey?  We’re happy to say he’s sharing his knowledge and love for food with you too, here on our blog!  Not to mention his better half, Blair, is one heck of a photographer. (All photos courtesy of Blair Marie Photography).

While this recipe is slightly more involved than our previous features, we are sure you will find it delicious and still simple enough to whip up on Saturday while the sun is shining and your friends are laughing in the backyard.

So let’s get started.

Mainly Market-Sourced Ingredients

Serves 4

Pickled rhubarb and jalapeños

Pulled Spraggs pork shoulder

Grilled green onion sauce

8 tostadas (which is just 8 fried tortillas)

Chives (fresh, to garnish)

2 fresh lime (cut into wedges)

Blair Marie Photography // 2013

To Make the Quick Pickled Rhubard and Jalapenos:

3 rhubarb stalks (sliced) from Cherry Pit

4 jalapenos (sliced) from Gull Valley Greenhouses

Brine:

1 cup water

1/2 cup rice wine vinegar

6 tablespoons sugar

2.5 teaspoons  salt

Bring water, vinegar, sugar and salt to a boil and allow to cool until lukewarm.  Add liquid to sliced rhubarb and jalapenos.  Yup, it really is that easy.  These are ready to eat immediately, but will get better over time in your refridgerator.

Blair Marie Photography // 2013

To Make the Pulled Pork Shoulder: (ingredients from Spragg’s Meat Shop, Big T’s Smokehouse, and Cherry Pit)

1kg  Pork Shoulder

1  onion (peeled and quartered)

8 cloves of garlic (peeled)

2  sprigs of thyme

1 can or bottle of beer

salt and pepper

1/2 cup  BBQ sauce (we’re fans of Big T’s BBQ Sauce)

Blair Marie Photography // 2013

Preheat your oven at 325F; alternatively, you can roast the pork shoulder on indirect heat of a 325F barbecue. Generously season the pork shoulder, add to the pan or slow cooker with onion, garlic, thyme and half the can of beer. Cook for 5hrs or until tender(almost falling apart), turning meat every hour and adding more beer if pan is dry. Remove thyme, shred pork with your fingers or two forks, add in your BBQ sauce and mix well.

Blair Marie Photography // 2013

To Make the Tostadas: (ingredients from Los Chilitos)

8 corn tortillas

Canola or Grapeseed Oil (for frying)

Salt

Deep fry tortillas in 365F oil for 2-4 minutes until lightly browned and crispy.  Remove from oil and sprinkle with salt.  We understand that some people just aren’t thrilled by the idea of frying.  Some people are scared of hot oil.  And some just want a slightly healthier option.  And for these people, we say don’t let the tostada scare you off, a soft tortilla is a beautiful substitution!

Blair Marie Photography // 2013

To Make the Grilled Green Onion Sauce: (ingredients from Blush Lane Organics)

250ml Greek Yogurt or Sour Cream

6 green onions (grilled and chopped)

3 garlic cloves (minced)

1 teaspoon ground cumin from Silk Road Spice Merchant

Worcester Sauce (4 shakes or more)

Hot Sauce (your favorite and as much as you like)

Salt and Pepper

Olive Oil

Brush green onions with olive oil, season with salt and pepper.  Grill until fully cooked and slightly blackened.  Allow to cool slightly and chop. Combine yogurt, green onions, garlic, cumin, Worcester, and hot sauce. Taste and season to your liking.

Now to get to the good part…. Putting it all together!

Blair Marie Photography // 2013

Smear some green onion sauce onto your crispy tostadas.

Blair Marie Photography // 2013

Then top with pork, pickles and chives.  Squeeze some fresh lime on top, if you like that sort of thing.  And since your friends are having a good time, and you had to open a beer (just one) for the sake of creating this amazing pulled pork, you may as well open another as you serve them this killer meal.  Enjoy!

Blair Marie Photography // 2013

One-Pan Roast Chicken

We can hardly believe it’s been two years since we opened the doors to our new location on Blackfoot Trail!  To celebrate a truly fantastic two years, we partnered with The Silk Road Spice Merchant to create a limited edition custom spice blend that can be used on wide array of meat, poultry, and vegetables you can find here at the market.  It’s also great in soups, stews, and pastas.  Call it all-purpose, we call it fantastic.  Inspired by Scarborough Fair, it’s made up of parsley, sage, rosemary, and thyme.  As well as, sea salt, pepper, lemon peel, garlic, marash chilis, freshly ground coriander, and citric acid.

On Saturday, April 20th and Sunday, April 21st we will be holding a contest for 200 customers to win a jar of our limited edition spice blend.  And!  One lucky guest will be awarded $100 in Calgary Farmers’ Market Bucks!  For all entry details, check out our website or our Facebook page.

And in case you were wondering just how fabulous the spice is, we have an easy Roast Chicken recipe that is sure to impress.

Chicken Ingredients

Market-Sourced Ingredients

1 Whole Chicken, either Free-Run from Spragg’s Meat Shop or an Organic Sunworks bird from Blush Lane Organics  *This bird is about 4lbs

2 Onions, 2 Bulbs of Garlic, 3-4 Celery Stalks, 1 lemon and 1 orange, 1 Bunch of Rainbow Carrots, and 1 Bulb of Fennel from Blush Lane Organics

1-2 Bags of Fingerling Potatoes from Greens, Eggs, and Ham

1 Litre of Chicken Stock from The Stock & Sauce Co.

Calgary Farmers’ Market Limited Edition Anniversary Blend from The Silk Road Spice Merchant

Chicken Collage 1

To prepare your chicken and vegetables

Take the chicken out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 475°F.  There’s no need to peel the vegetables, but you can if you’re a stickler – just give them a wash and roughly chop them. Leave the potatoes whole.  Break the garlic bulb into cloves, leaving them unpeeled.  Leaving them in the skins will give you sweet, savory little pockets of roasted garlic yum that can be squished out into potatoes if you’re mashing them, onto the chicken, or even tossed in with the roasted veggies.

Toss all the vegetables, potatoes, and garlic in a little olive oil, salt & pepper, and a sprinkling of the Calgary Farmers’ Market Anniversary spice, and the juice of half an orange.  Pile everything into the middle of a large roasting tray (preferably with a bottom rack).

Pour 1 – 2 cups of chicken stock into the pan; the entire bottom of the pan should be covered with liquid.

*If you prefer baked potatoes and are looking for a neat way to bring something new to the table, try the accordion potato!  *We pop them in the microwave for 12 minutes before slicing and finishing them in the oven so the inside stays moist and fluffy while the outside crisps up.  (Be sure to pierce potatoes, toss them in olive oil and salt & pepper, place in a glass bowl, and cover with a damp cloth before microwaving).

Drizzle the chicken with olive oil or rub all over with softened butter.  Season well with salt, pepper, and the Calgary Farmers’ Market Anniversary spice.  Carefully prick the lemon all over using the tip of a sharp knife.  Put the lemon inside the chicken’s cavity with half of an onion and half a dozen of the prepped garlic cloves.

To truss your chicken

Don’t be afraid of this simple task, it’s as easy as tying your shoes.  And it will ensure even cooking which means you’ll have a killer chicken to present to your friends and family.  Here’s a straight-forward video on how to truss a chicken.

To cook your chicken
Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven.  Turn the heat down immediately to 400°F and cook the chicken for about 1 hour and 30 minutes; the juices should run clear when pierced and the legs move easily.  If you’re a little on the nervous side and you prefer to use a meat thermometer, the temperature should read 165° before resting.

After 30 minutes, baste the chicken and veggies; baste every 15 minutes thereafter.  Add more stock as the pan runs dry.  When cooked, take the pan out of the oven and transfer the chicken to a board, cover it with a layer of tinfoil and set it aside to rest while you’re taking care of the rest of the veggies and whipping together your gravy (about 15 minutes).

Chicken Collage 4

To carve your chicken

Carving a chicken really doesn’t need to be scary, it’s actually quite easy.  Here’s a great video if you need some tips.  Make sure to remove any string from the chicken before you start.

Chicken Collage 2

Veggies and Potatoes

Squeeze the deliciously sweet roasted garlic into the bowl with the roasted potatoes.  Add a dollop of butter, a splash of milk, and salt & pepper; smash away.  Pop it back in the oven (which is now off) to keep warm.  Arrange roasted veggies on a serving platter and place in the oven with the smashed potatoes.

Now, let’s make the gravy.

Chicken Collage 3

To make gravy

Some people can’t live without gravy, especially if you choose to pluck the fingerling potatoes and garlic out of the pan to make roasted garlic smashed potatoes – you can make a quick gravy by using the remaining stock.  Remove any chunks from the pan and pour all remaining stock (from the roasting pan and whatever you didn’t use up from The Stock & Sauce Co.) into a pot.  Place the pot directly onto the stove on a medium heat.  Adding flour to the stock is essentially what makes a gravy, you can do this two ways:  1. Stir a couple of tablespoons of flour with a little chicken stock until thickened, and slowly whisk into the pot on the stove.  Or, 2. Sprinkle the flour directly into the stock and whisk vigorously to prevent clumps.  The choice is yours.

Now, here’s the trick to making an outstanding gravy: taste it.  Yup, you heard it, taste taste taste.  It seems odd to say, but most people forget to taste their food as they go.  So, add more salt, pepper, or spices if you feel the gravy needs it.

And, if you feel like this just isn’t your cup of tea, The Stock & Sauce Co. makes a mean ready-to-go gravy.

Place carved chicken on a serving platter and surround with roasted veggies.  Sit at table surrounded with friends and family.  Dig in, and enjoy!

Chicken Dinner

Thank-you for helping us celebrate and supporting our new location. It has been an amazing year and we are looking forward to many more. We’re also looking forward to next year when we will be celebrating our 10th Anniversary as the Calgary Farmers’ Market! We can’t wait to celebrate our first decade with you in the summer of 2014.

Follow the Fragrant Silk Road

Five years ago, a writer and a nurse started experimenting, researching, sourcing, smelling, testing, and tasting.  Colin Leach and Kelci Hind decided it was time Calgary had a local specialty go-to spice shop that would serve as a place to inspire, excite, and invigorate the senses.  It only takes one step into the little shop in Inglewood to be transported, whisked away into the possibilities of plate and palate. Spice Collage 5 A list of 25 carefully selected blends sold online first, then a small location at the Calgary Farmers’ Market in the Currie Barracks, and now a shop at the new Calgary Farmers’ Market location and a bustling shop in trendy Inglewood; Colin and Kelci aren’t just specialists, they’re artisans.  The Silk Road Spice Merchant carries over 200 individual spices and 85 blends.  86 if you count the custom blend they made for the Calgary Farmers’ Market upcoming anniversary!

Spice Collage 1
Inspired by Scarborough Fair: parsley, sage, rosemary, and thyme are the beginnings of the Calgary Farmers’ Market custom blend.
Spice Collage 3
All blends are handmade and bottled in the Inglewood shop. Even our own Amanda Bonner, Director of Marketing, got her spice on.

Finished Spice

The signature spice for the upcoming anniversary of the new Calgary Farmers’ Market location includes: parsley, sage, rosemary, thyme, sea salt, freshly ground pepper, garlic, lemon peel, freshly ground coriander, marash chilis, and citric acid It’s perfect for pretty much anything you’ll find at the market! Everyone, from pros to amateurs, can find the rare, basic, or unique spices they need to create an outstanding dish.  And their handmade blends are always fresh, aromatic, and flying off the beautiful antique shelves.  Requested from Nunavut to Australia, The Silk Road Spice Merchant hasn’t just made a name for themselves in Calgary, they’re taking the world by billowing, aromatic clouds of freshly ground spice-storm.

Coriander
Freshly Ground Coriander

Want to get your hands on a jar of this limited edition custom anniversary blend?   To celebrate, we will be launching a contest for our customers to win a jar! All we ask is that you share an anniversary card, drawing, or letter describing what you love about the market. We will have 200 jars to giveaway to all the lucky customers over the anniversary weekend: April 20th and 21st. All submissions will be posted at Customer Service.  Of the 200 entries, we will select  our favorite and they will receive $100 in Calgary Farmers’ Market bucks. *Please submit off all cards and entry forms at Customer Service.

For more details, click here.