What Jenn’s Lovin’
Fall Veggies
I’ve said it before and I’ll say it again, eat your veggies! I love to eat seasonal and right now it means fall veggies. Carrots, parsnips, beets, cabbage, onions, squash and potatoes become staples at my house.
Did you know that many communities have veggie fundraisers? This year, I’m proud to say that my little local school has over 2400 lbs of fall veggies going home with its families AND we are donating another 1000 lbs to our local food bank. It makes my heart glow to think that we are eating our veggies.
Need some recipe inspiration? I’ve pulled together a recipe collection to help you cook and enjoy your fall veggies. It includes; Carrot Cake because you need a sweet treat every once in a while, a new twist on Mashed Roots, Carefree Cabbage Roll Casserole for the night you need the easy button, the perfect Caramelized Onions and so many more!
I call this list: Eat More Veggies!
What Ellen’s Lovin’
Canning
I did it! It’s a first for me, but this year, I became a canner!
I have never canned anything and then it all changed when I got Amy Bronee’s cookbook, The Canning Kitchen: 101 simple small batch recipes. Then I had my very own personal lesson from Getty Stewart about canning tomatoes.
Both amazing women with great information and they both reference the National Center for Home Food Preservation for the food safety and science of canning.
It was a lot of work but the end results were delicious. Another thing off my culinary bucket list!
What Simone’s Lovin’
‘Cook It Raw’ Alberta
Founded by Alessandro Porcelli and launched in 2009, Cook It Raw is an annual gathering that brings internationally recognized and emerging chefs together with dedicated producers, community leaders, academics and cultural producers to discuss and explore the politics of food through four guiding principles – environment, tradition, creativity and collaboration. Now in its eighth year, the gathering provides an arena for true exchange and encourages innovation on the plate, while at the same time addressing environmental, social, and cultural issues. Using immersive strategies, Cook It Raw enables participants to share and develop their skills and knowledge, leaving its creative mark on both the chefs who travel from all over the world, and the cultural life of the host region.
Alessandro Porcelli’s first book is Cook It Raw, a compendium of the first four gatherings, featuring contributions from leading food writers and ‘Raw’ supporters such as Anthony Bourdain, Jeffrey Steingarten and Andrea Petrini. Published by Phaidon, Cook It Raw was launched in April 2013 and is available online through the Phaidon store and Amazon.
This year Cook It Raw will host its 8th edition in Alberta. Drawing inspiration from First Nations traditions and reverence for the land, Cook It Raw will act as a conduit for discovery, discussion, collaboration and creation, bringing local and international chefs together for a full immersion into the landscape, customs, and culinary culture of the region. Our gatherings will take place in two stages – the first gathering is to be held in May for local chefs, and the second in October when the invited international chefs will collaborate with local chef teams to create the iconic final dishes.
Alberta is in some ways not very different than Manitoba and Saskatchewan. We are the Canadian Prairies after all. And I believe that our chefs will do you proud!
Eat well…Jenn, Ellen and Simone
