This is a basic fermented vegetable recipe that could be used for absolutely any vegetables that you want to ferment. It’s based on the basic 2.2% brine. Stashed in a cool, dark location, a properly prepared jar of fermented vegetables will last for several months, even up to a year. I chose to feature carrots … Continued
Spicy Green Bean Pickles This is a classic cocktail pickle with a fermentation twist! I like to make these in pint (500 mL) jars so the beans line up neatly. Tied with a bit of twine, a jar of these pickled beans make a perfect gift. Using cultured apple cider vinegar to ferment vegetables results … Continued
Saskatchewan is home to many producers who create handcrafted toppings and condiments, perfect for adding a little bit of provincial flair to your dinner table. Grab some freshly baked hamburger buns from your local bakery, ground meat from your local butcher, and one or more of these toppings, and you’ve got yourself a made-in-Saskatchewan burger! … Continued
Whether you’re grilling bison, elk, beef, pork, chicken, or a vegetarian burger, this tangy/garlicky/smoky barbecue sauce is the perfect condiment to accompany it. Gluten-free, Dairy-free, Nut-free, Vegetarian, Vegan Makes 2 cups Swap: Haskap berries, currants, or sour cherries for saskatoons INGREDIENTS 1 Tbsp extra-virgin olive oil 1 small shallot, finely minced 3 small garlic … Continued
Saskatoon berry pie is the quintessential Prairie pie, and it’s a mainstay on the Gallery Cafe’s dessert menu. Sarah sources Saskatoons from Prairie Berries in Keeler for this recipe, which has been adapted over time by cafe staff and generations of women in the Moore family. Yvette even has a painting titled Saskatoon Pie – … Continued
If crawling out of bed in the morning and going to work is absolutely necessary (why, oh why?), then at least treat yourself to a breakfast shake that will make both your taste buds and tummy happy. This is it. If you don’t have tahini (sesame paste), almond or cashew butters are good substitutions. Dairy-free, … Continued
Borscht is one of those soups that you probably think you make the best. Or your mom does. Or your grandma. And I’m not going to fight you on that. There are as many borscht variations as there are beets growing in Dixon’s garden! Me? I like my borscht heavy on the beets and dill. … Continued
Mabel Hill’s North SK Spruce Cocktail This cocktail tastes like an evergreen forest in a glass, with a sharp, earthy flavour and subtle notes of citrus from the spruce tips. A bright green colour, spruce tips are the new shoots of a tree, and Mabel Hill sources them directly from their farmyard for this cocktail. … Continued
Cauliflower and cheese sauce is a classic combo. I’ve gussied it up a little here by roasting a whole head of the creamy white vegetable slathered in the afore-mentioned cheese sauce. It becomes a bit of a spectacle, especially when presented to a table of guests. They will ooh and ahh at all of its … Continued
TouchWood Editions is pleased to announce that Always Brave, Sometimes Kind by Katie Bickell has been presented with the 2021 Indie Author Project Award for Alberta. The awards were presented online on Saturday, November 13. Always Brave, Sometimes Kind is Bickell’s debut novel told in connected short stories that captures the diverse and complicated networks … Continued
Today, we’re delving into the world of bread-making with a delightful recipe for Homemade Potato Bread. It’s a slice of heaven that’s not only soft and yeasty but also boasts a subtle potato twist—a recipe that elevates your toast game to unparalleled heights. So, roll up your sleeves and let’s embark on a journey to … Continued
We are pleased to announce that Flat Out Delicious: Your Definitive Guide to Saskatchewan’s Food Artisans by Jenn Sharp has won the silver medal in the English-language Culinary Narratives category at the 2021 Taste Canada Awards. The awards were presented virtually on Sunday, November 14, which you can view here. Sharp is a champion of … Continued