Eating Local - What's the Taste that Defines a Place?

Fish tacos in San Diego are just a little different to those I’ve eaten in the Bow Valley…

I find it fascinating to see how many travellers head straight for the familiar when they arrive at a new destination. McDonalds. Starbucks. Burger King. KFC. The big brands are everywhere and it’s easy to seek out something we recognize when we arrive in new territory. 

I do it myself. I know where to get my favourite beverage. Where to find good wifi. Who is likely to have clean bathrooms. 

You know you’re in Paris when you sink your teeth into a freshly-baked baguette…

But as soon as I’ve acclimatized, I make a point of seeking out whatever it is that the local area is known for. As I write this, I’m at a conference in San Diego - a town known for fish tacos. As soon as I’d dropped my bags in my hotel room I set out on a quest and half an hour later I was settled in at an outdoor table, listening to a reggae band, and chowing down on fish tacos and corn tortilla chips. 

In that first moment as I sank my teeth into the lime-drizzled deliciousness of crispy battered fish, soft tacos, shredded lettuce and picante salsa I knew that I was no longer in Canmore. 

There’s nothing like local cuisine to firmly establish exactly where you are in the world. 

A fish taco in the Bow Valley doesn’t go down in quite the same way as one consumed near the ocean in San Diego. 

You won’t find too many of these in San Diego… [@TheGrizzlyPaw on IG]

How Do You Define Canadian Food?

As I was sitting outside in short sleeves, marvelling at the fact that only a few hours earlier I’d been tip-toeing my way across the icy parking lot to get on my shuttle bus, I thought about the food of home. What dishes from home were likely to be scarce down in California? Poutine came to mind. Pancakes with real maple syrup. Bison burgers. Juniper-flavoured anything. Craft beer from Sheepdog Brewing Co. I had a pang of homesickness. It didn’t last too long - San Diego is a fabulous city. But it did make me realize that in exactly the same way that food experiences can define our travels, it also defines the place we come from.  

What Does ‘Home’ Taste Like?

Here’s a challenge for you. This week, eat something that’s distinctively Bow Valley. Post a photo. What does southern Alberta food mean to you? Tag us @tastecanmore or #tastecanmore and let us know what you think of when you think of local food.  

A+ is for Asparagus

Packed with vitamins and a great source of fiber, fresh, local asparagus is yet another reason to rejoice when spring rolls around each year!

Asparagus for breakfast, lunch, or dinner - I’m happy no matter how it turns up on my plate!

I love asparagus. Fresh asparagus tips eaten raw are scrumptious (chopped up, they add a little crunch and flavour to spring salads) but my tastebuds really get happy when I sauté fresh spears in butter, watching them carefully and turning frequently to make sure they don’t overcook. A dash of salt (my current favourite being the salt I brought back from the Camargue in France), pepper and a squirt of fresh lemon juice and oh, I’m doing my spring happy dance. 

Locally Grown Asparagus from Star Hill Farm

The thing with asparagus is the harvest season is short (but oh so sweet!). In Victoria, locally grown asparagus is available in May and June and is definitely worth hunting down. Star Hill Farm overlooks Elk Lake and specializes in growing top-quality asparagus from seed-raised plants. Their stock originates from French, Dutch, Italian, and Canadian seeds.

Take advantage of warm spring and early summer days to fire up the barbecue!

Though Teresa Turgeon at Star Hill Farm has stopped gate sales, for now, asparagus lovers can find delectable spears for sale at Dan’s Farm and Country Market on Oldfield Road and at The Local General Store on Haultain.  

Another favourite way to prepare asparagus spears is to roast them in a 425-degree oven for about 12-ish minutes. Before you pop them in, drizzle the spears with olive oil and sprinkle with parmesan cheese, salt, and pepper. The spears are also delicious as a pizza topping or added to quiche. 

Though the season for fresh is short, pickled asparagus spears are a perfect dead of winter addition to a charcuterie platter. 

FOODIE FACT

Asparagus is high in nutrients, low in calories and is an excellent source of fiber. 

Thinking of Growing Your Own?

If you’re thinking you’d like to try your hand at cultivating a crop of your own, you need to be patient. Starting asparagus from seed is an exercise in optimism as it will take at least three years before you can start to harvest the delicate spears. The plants don’t like to be moved, so plan ahead and select your site carefully - and plan on staying where you are for a while so you don’t do all the hard work of establishing your asparagus patch only to move before you are ready to harvest. 

Fortunately, asparagus farmers like Teresa at Star Hill Farm are happy to help satisfy our cravings for this yummy, if somewhat delicate crop!

What’s your favourite way to prepare asparagus? Let us know in the comments!

Egg Season - It's Spring and the Flock is Laying!

Washing eggs is a daily ritual for local farmers with a flock of layers.

I have eggs on my mind. Maybe that's because the Easter Bunny was hanging around town on the weekend and it was hard to ignore all those images of chocolate eggs which appeared everywhere I looked in my social feeds. Or, maybe it's because ever since my days of tending a small poultry flock I've been keenly aware that eggs are a seasonal product and spring on the farm was when egg production was at its peak. 

Not that you'd know that eggs are seasonal from any scarcity in the grocery stores. But if you have a favourite local farm stand somewhere and like to support a local farmer by picking up a dozen fresh, organic eggs each week, then you know it can be hard to get your supply of fresh eggs when the days are short, wet and chilly in November, December and January. 

Hens Need a Break, Too

Even the best layers take a rest in the winter, which makes a lot of sense if you consider eggs are not laid for our omelet-making pleasure. Eggs are meant to become chicks and chicks don't do well when they hatch in the coldest months.

Hens start laying after the worst of winter is over but early enough in the spring that they have time to lay enough eggs (more or less one a day) for a clutch and then sit on that clutch until the eggs develop into chicks. Hatching those babies when plants have started to grow and there are more insects and grubs around makes perfect sense. 

This muscovy duck babysits several clutches of ducklings on a warm, spring afternoon.

Year-Round Demand Met By Large Commercial Producers

There are a couple of reasons that we don't generally suffer an egg drought in January. Large-scale egg producers control light and temperature in large indoor facilities and make sure hens keep laying year-round. The supply chain takes full advantage of the fact that eggs keep remarkably well. In many places in Europe, cartons of eggs never see the inside of a refrigerator. 

Chickens Aren’t the Only Egg Game in Town

Though we generally default to eating chicken eggs, the same pattern of taking a winter laying break holds true for ducks, geese, and turkeys, all of which have delicious eggs to offer our brunch plates. 

The Saanich Fair is a great place to check out eggs of all kinds - turkey, chicken, duck, and bantam eggs are on display each fall. The fair is also a great place to connect with local farmers and secure your supply of fresh, local eggs!

One of my favourite ways to use up extra duck eggs was in a custardy torte made with goat milk. Rich, creamy and delicious, the recipe was based on a Melktert recipe from South Africa [similar to this one, if you’d like to give one a try].

We raised muscovy ducks and the eggs were large and hearty. Though it took some effort to whip them up, they were tasty as heck and we used them in all our favourite eggy recipes.

Because the muscovy eggs were 1.5-2 times larger than chicken eggs, we had to fiddle a bit with quantities, but otherwise, they worked fabulously well whether we used them in baked goods or omelets. [Take note - it’s worth asking around to see if you can get your hands on some duck eggs!]

What’s your favourite way to serve eggs? Frittatas or fried? Homemade mayo or scrambled? Do tell! Even though we don’t have the farm any more, we do love our eggs and we’re always on the lookout for fabulous new ways to prepare them!