We took the opportunity recently to get our food rated and here are the results.Read More
Ramping up for the next stage of our growth as a non-profit society we're looking for more great people to come and help us out.Read More
Farmer’s Market Chili
I decided that I wanted to make chili, so I started soaking the kidney beans on Friday night and put the ground beef I had from Natures's Green Acres into the fridge to thaw. I had decided to make a chili without tomatoes this time - just to be different.
Nest was a trip to the Downtown Farmer’s Market in City Hall today to work for a bit at our table and then do some shopping.
I visited Doef's Greenhouseswhich always has a tantalizing array of fresh locally grown veggies and bought some of their beautiful coloured peppers. Then since we were sampling our Hot Pepper Rhubarb Spread today I decided to take it home at the end of the day, thinking it might be a good addition.
- Dried kidney beans 3 cups, soaked overnight in 4 times the volume in cool water
- Onion, chopped 1 ½ cups
- Olive oil 2 Tbsp.
- Ground beef 2 pounds
- Nature’s Green Nouveau Beef
- Garlic, chopped 2 cloves
- Beef bouillon 2 cubes
- Water 2 cups
- Chili powder 3 Tbsp - or to taste
- Chipotle chili powder 3 Tbsp - or to taste
- Sea salt 2 teaspoons
- Sweet peppers 2, finely chopped
- Hot Pepper Rhubarb ½ cup – or to taste
- After beans are soaked – when the skins are loose and wrinkled - drain off the water, rinse and drain again. Place beans in large pot and add water to generously cover the beans. Bring to a full boil over high heat then reduce to medium heat, simmering until beans are cooked. Check regularly to make sure they are always covered with water and stir to make sure they don't stick to the bottom of the pot. This should take about 30 minutes if they were well soaked the night before.
- Chop the onion, garlic and peppers and set aside in separate piles.
- In a large frying pan over medium heat, add oil, then the onions and cook, stirring until the onions are translucent.
4. Add the ground beef and garlic and continue to cook until the beef is cooked. (Hint – sample this beef when cooked – it is really wonderful in flavour and texture!)
5. Add the bouillon cubes, water, chili and chipotle powders, and salt. Continue to cook for about 10 more minutes, adding the beans when they are ready. Cook a bit longer to meld the flavours then taste and correct seasonings.
6. Add the peppers near the end so they retain their shape and colour.
7. At serving time, scoop the chili into serving bowls and top with the Hot Pepper Rhubarb. Mix it in to add a sweetness to the chili. Serve extra chipotle chili powder or hot sauce of choice on the side.
We have a partnership with the University of Alberta and their CSL - Community Service Learning Program. One of the students this fall, Nicole Martin, took the challenge of creating a video to explain our story. In addition, we had 4 other students who have helped us with our social media limitations (we are all sooo over 40 and need help in this area) and also with our marketing plans. It has been a very productive session and hopefully you will see the benefits of their input. So here is the link to this great video and 3 minutes will tell it all! Fruits of Sherbrooke Video Enjoy and feel free to share.
In September we were visited by a team of 5 great volunteers from Northlands who gave us their volunteer day. It was a fun experience for Fruits of Sherbrooke and we welcome other teams to consider this as a unique team building experience. Below is their story.
"The Northlands Agriculture Department spent our “Day of Sharing” with Fruits of Sherbrooke. Fruits of Sherbrooke was a great team building experience and we had a ton of fun.
Carol and Christina were awesome to work with. Our volunteer day was designed really well. We managed to see the entire production process including picking the fruit, juicing, making jam and jelly and canning the final product. We had an opportunity to help design a new flavour and hear the story about where the jam we were making would go.
It is exciting to see a thriving urban agriculture project that delivers interesting and flavorful jams and condiments; while delivering great community benefits and preventing local fruit from being wasted.
Northlands Agriculture Team
Stuart Cullum, VP Agriculture
Lindsay Goodwin, Executive Assistant
Charles McArthur, Program Development Manager
Lisa Dunn, Business Development Manager
Jessie Radies, Local Food Associate"