Articles

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A viral challenge creates this unique fashion photo essay opportunity

Crazy times call for crazy solutions. And with the coronavirus outbreak earlier this year playing havoc with social lives, photographers are coming up with creative ways to capture live images, while practising the required physical distance of two metres to curtail the epidemic.

After seeing a news story of a photographer taking portraits of subjects through their windows, our equally creative Brenda Lakeman wanted to use that method for a photo shoot. She found the ideal storefront at Who Cares Wear in St. Albert and went right to work.

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Model Chloe Haughian

[post_title] => Pandemic Fashion Portraits [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => pandemic-fashion-portraits [to_ping] => [pinged] => [post_modified] => 2020-06-02 13:41:01 [post_modified_gmt] => 2020-06-02 19:41:01 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13965 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [ID] => 0 [filter] => raw [_excerpt] => A viral challenge creates this unique fashion photo essay opportunity Crazy times call for crazy solutions. And with the coronavirus outbreak earlier this year playing havoc with social lives, photographers … ) 1

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Pantone’s latest shade revisits a colourful classic

With all the craziness dominating current events, most folks responsible for shaping modern culture are clamoring for more calm. That’s probably why the Pantone Color Institute decided on this year’s shade labeled 19-4052, better known as Classic Blue. It’s a peace and tranquil shade, claim the style gurus, a useful hue reliable enough to blend in with other colours. Classic Blue is also versatile enough to be used on any materials from fabric to metal and really makes a harmonic statement in the items shown here. 

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[post_title] => 2020 Pantone - Classic Blue [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => 2020-pantone-classic-blue [to_ping] => [pinged] => [post_modified] => 2020-06-02 13:37:35 [post_modified_gmt] => 2020-06-02 19:37:35 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13954 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Pantone’s latest shade revisits a colourful classic With all the craziness dominating current events, most folks responsible for shaping modern culture are clamoring for more calm. That’s probably why the … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 13948 [post_author] => 3 [post_date] => 2020-06-02 13:13:03 [post_date_gmt] => 2020-06-02 19:13:03 [post_content] =>

Some grape advice for vin blanc neophytes

You can’t be a connoisseur of the finer things in life without first boning up on the basics. A good place to start is with some rudimentary knowledge about white wines, which is where we come in. With some essential tidbits about some of the most popular grapes out there–from characteristics to pairings–you’ll be impressing your family, friends and physical-distancing entourage in no time!

Chardonnay

Also known by its French version, Chablis, this wine is typically available either oaked or unoaked. Unoaked is the preferred French product. 

Body: from dry and crisp to rich and creamy

Flavours: citrus to tropical fruit, vanilla and butterscotch

Pairing: lobster, oysters, pasta and cheese

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Gewurztraminer

A typically aromatic wine with a floral accent, it’s also sweet with a low to medium acidity.  

Body: made in both dry and sweet, very eclectic

Flavours: grapefruit, florals

Pairing: curries, Indian food, Asian dishes, pork with fruit, spicy

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Pinot Gris

Also well known as Pinot Grigio, this is a light, fresh wine. 

Body: crisp, simple 

Flavours: melon, citrus

Pairing: poultry, fish, lighter salads

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Riesling

While German Rieslings can be very sweet, many new world Rieslings are more often dry. 

Body: a wonderful balance of acidity and residual sugar.

Flavours: apricot, citrus, green apple, peach, honeysuckle. 

Pairing: shellfish, Asian food, fresh fruit

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Sauvignon Blanc

This is an even-bodied, smooth and very enjoyable wine, but with its acidity and fermentation, 

it often displays pungent aromas that can be off-putting. 

Body: a body influenced by the soils in which its planted to offer a herbaceous quality

Flavours: like grass, herb, citrus, pineapple, peach

Pairing: grilled vegetables, salmon, shrimp, heavier salads, sushi

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Viognier

Once a scarce French wine, this one is intensely aromatic with apricot and peach scents. 

Body: a rich wine with a well-rounded body

Flavours: floral, citrus and apricot

Pairing: ham, roasted vegetable, goat cheese n

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Wine tips 

Wine storage: Store your wine in the basement, in a cool corner. Never put a wine rack by a window or on top of a refrigerator. 

Wine serving: Fill your wine glass to about 40 percent of capacity. This allows you to swirl the wine and allow it to be exposed to oxygen, adding to the overall flavour. 

Temperature: Remove the bottle from the fridge about a half-hour before serving, to allow it to warm to ideal serving temperature. 

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Wine tools

Waiter corkscrew: It is compact and the most clean and efficient tool to open a bottle of wine. The corkscrew can be inserted cleanly, then using the lever, apply upward pressure to the side of the bottle. The lever can be moved easily to allow for the cork to be removed cleanly and slowly. 

Aerator with filter: With this tool, you can have your wine exposed to more oxygen as you pour. It allows the flavours and odors to be released.

[post_title] => White Wine [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => white-wine [to_ping] => [pinged] => [post_modified] => 2021-06-08 23:12:19 [post_modified_gmt] => 2021-06-09 05:12:19 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13948 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Some grape advice for vin blanc neophytes You can’t be a connoisseur of the finer things in life without first boning up on the basics. A good place to start … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 13944 [post_author] => 3 [post_date] => 2020-06-02 13:05:58 [post_date_gmt] => 2020-06-02 19:05:58 [post_content] =>

Summer isn’t summer without these fruit suggestions for your favourite cocktails

You can’t get much more laid-back than stretching out on your porch, deck or yard under a blazing sun with a glass of cold spirit in your hand. Add a fruit element to your summer drink and you’ve got the ultimate in a season refreshment. To that end, we’ve added a few fruit elements to inject a bit more fun while you imbibe during those lazy, hazy crazy days of summer.

Saskatoon & Lime Whisky Lemonade

The berry and spirits are a dead giveaway that this one’s a true Canuck concoction to have during Canada Day!

• 2 cups fresh or frozen saskatoons
• 1/2 cup white sugar
• 1/3 cup pomegranate juice
• 4 oz whisky
• 3 oz lemonade
• 3 oz club soda
• 1 oz freshly squeezed lemon juice
• 1 oz freshly squeezed lime juice
• Sparkling wine (to taste)
• Sprigs of basil and wedges of lime (to garnish)

Add the saskatoons, sugar and pomegranate juice to a medium-sized pot, and bring to a boil over medium-high heat. Reduce the heat to low, and let simmer 10 to 15 minutes, stirring occasionally. Press the softened berries and syrup through a sieve or a food mill. Place the collected syrup in a pitcher, and place in the fridge to chill. To the chilled pitcher with syrup, add the whisky, lemonade, club soda, lemon juice and lime juice. Stir, and pour into 4 or 5 glasses filled with ice. Top with a splash of sparkling wine, and garnish with a sprig of basil and a wedge of lime.

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Peach Bourbon Smash

Here’s a popular drink from the south, but it’s not necessary to have Georgia on your mind every time you take a sip.

• 2 oz bourbon
• 1 oz lemon juice
• 1 oz ginger-thyme syrup
• 1 1/2 oz peach nectar
• Ginger ale (to taste)
• Slice of peach and sprig of thyme (to garnish)
• For the ginger-thyme syrup
• 1/2 cup white sugar
• 1/2 cup water
• 1/2 tsp chopped ginger
• 1 sprig fresh thyme

Combine all the syrup ingredients in a small pot, and bring it to a simmer over medium heat, stirring until the sugar is dissolved. Remove from the heat, and set aside to cool completely.

To a cocktail shaker filled with ice, add the bourbon, lemon juice, ginger-lime syrup and peach nectar. Shake vigorously, and strain into a tumbler filled with ice. Top with a splash of ginger ale, and garnish with a slice of peach and a sprig of thyme.

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Kiwi & Blueberry Mojito

Looking for a new take on a classic rum mojito? It’s kiwis to the rescue.

• 2 1/2 oz rum
• 1 oz freshly squeezed lime juice
• 1 tsp white sugar
• 12 mint leaves, torn into pieces
• 2 kiwis, peeled and quartered
• 1/3 cup blueberries
• 1 tbsp honey
• Club soda, to taste
• 4 kiwi slices (to garnish)
• 2 tbsp blueberries (to garnish)

Place the quartered kiwis, blueberries, mint and white sugar in a cocktail shaker, and muddle them until pulverized. Then, place two tablespoons of the mixture in the bottom of a tall glass,followed by ice cubes, kiwi slices and blueberries.

Next, fill a cocktail shaker half-full of ice, and add the rum, lime juice and honey. Secure the lid, and shake until chilled. Strain the mixture into the prepared glass, and top with club soda to taste.

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Models\Post Object ( [_post] => WP_Post Object ( [ID] => 13939 [post_author] => 3 [post_date] => 2020-06-02 12:51:54 [post_date_gmt] => 2020-06-02 18:51:54 [post_content] =>

A growing movement toward wild-harvested food has no trouble seeing the forest for the trees.

“Production right now is relatively minor, but in two or three years we’re going to start seeing our first flush of fruit,” remarks Kenton Zerbin, permaculture teacher and consultant. Zerbin is referring to the St. Albert Community Food Forest, the first of its kind in town.

Together with local urban agriculture enthusiasts, Zerbin designed this site using permaculture techniques, an approach to growing food that mimics the design of natural ecosystems for self-sufficiency. He estimates that in five-to-seven years the forest will reach its capacity, offering a safe nutritious source of edibles such as plums, red currants, gooseberries, haskap berries, saskatoons, comfrey, and more. And lots of it—free for whoever wants it.

Ripe for the Picking

Food forestry and permaculture might be unfamiliar concepts to many, but they’re part of a growing realization that cities are chock full of potential when it comes to food. It’s literally all around us—in city parks, in the woods, alongside rivers and roadways. Numerous books detail the variety of edible fruit, plant, and mushroom species available in Central Alberta—much of it on public land, available to anyone with a bucket and a little know-how.

The appeal of urban foraging is understandable, as any trip to the grocery store will uncover. Healthy food ain’t cheap. In 2013, the Edmonton Community Foundation reported that food costs had risen by more than double the overall inflation rate over the past 10 years. Food prices are notoriously volatile—in 2018 the Edmonton Food Bank distributed more than $22,000,000 worth of food. 

A World of Foraging Possibilities

On paper, it seems there’s little stopping us from getting out there and taking advantage of the cornucopia of produce growing wild all around us, but obstacles exist. The first is knowing where to look. Cue the Internet, where maps have been popping up pinpointing precise locations of fruit trees and other edible plants around the world. 

The biggest roadblock, however, is probably time and energy. Supermarket produce might be pricer, but it’s easy, and this is the likely cause of why so much backyard fruit goes to waste. Considering that an average apple tree can produce more than 100 kg of apples in a year, for some households even a single tree can be too much. And when you consider how many trees a city may have, both public and private, this adds up to a staggering amount of food that’s, unfortunately, for the birds.

Locally, Operation Fruit Rescue Edmonton (OFRE) musters volunteers to harvest backyard trees of homeowners unable to use their fruit. The haul from each pick is divvied up, with roughly a quarter each going to the homeowner, the volunteers, OFRE, and a charity such as the Food Bank or Hope Mission.

Reshaping Cities and Attitudes

In Edmonton, a food forest has sprung up in the MacKinnon Ravine, just west of downtown. The MacKinnon Food Forest began in 2014 as part of Root for Trees, an initiative by the City to plant trees, with a minimum target of 16,000 a year in order to increase Edmonton’s canopy cover from 10 to 20 percent.

The MacKinnon Food Forest bears highbush cranberries, currants, beaked hazelnuts, saskatoons, chokecherries, pin cherries, raspberries, elderberries, and strawberries. All are native plants, as designer Dustin Bajer points out.

“That was one of the ways we were able to do something like this,” Bajer says. “I don’t think the City would’ve been onboard had it been non-native species.”

Building a Food Forest 101

Permaculture aims to re-create ecosystems that not only produce food, but are also self-sustaining. Fortunately, Mother Nature gives us a pretty good model to riff on. Forests are made up of layers, from the canopy and understory to the ground cover and roots—and each has a function.

Canopies provide shade and protection so lower plants can thrive; meanwhile, perennials in the herbaceous layer die each year, feeding essential nutrients back into the soil. It’s this interplay between layers that makes a forest more than the sum of its parts, and it’s an incredibly efficient and resilient system that sustains many species of plants and animals in a small area.

As such, a good food forest design optimizes available sunlight, water, and soil through the careful arrangement of elements. Beyond that, the forest is more or less left to its own devices. 

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Look up—way up—at Mother Nature’s time machine

It’s crazy to think that all those stars we see on a clear night could already be gone. That’s why stargazing is like witnessing time travel in its simplest form. This Einsteinian fact has everything to do with the distance that light has to travel to get to us. Witnessing this blast from the past, however, is hindered by the presence of light pollution, which makes all but the brightest stars invisible. Fortunately, areas of land across the world are being set aside where the only light to be seen is from the sky above you. So, getting out of the city to take in the full glory of a cloudless night is easy—all you need is time, a few astronomy basics, plus a blanket to keep you warm. Take a look.

Stargazing and city living may seem an unlikely mix, but being limited to the stars that are visible in urban areas can help you pick out the brighter ones with just a pair of binoculars. You can also invest in one of three basic types of telescopes: a refractor that uses lenses, a reflector that uses mirrors or a catadioptric that uses lenses and mirrors. Remember, however, that moonlight can hinder good sky viewing. Also, the moon rises about 50 minutes later each day because it constantly shifts about 13 degrees towards the east. Keep this in mind to minimize moonlight interference when you set up your telescope or point your binoculars towards the heavens.

Stargazing really doesn’t require more than a healthy dose of wonder and a few astronomy basics. Books and websites are also great resources to help you locate constellations, planets, galaxies or even the International Space Station. NASA’s website is always a wealth of information, and the RASC’s has a list of Canadian star parties to attend, as well as links to all the DSP sites across Canada. Don’t forget about Edmonton Telus World of Science. Its website lists classes and upcoming events.

So whether you are new to stargazing or were born with a telescope in your hands, looking up at a star that twinkles back at you is always awe-inspiring—especially when that star’s light took tens-of-thousands of years to reach Earth.

Dark-Sky Preserves

The Royal Astronomical Society of Canada (RASC) describes dark-sky preserves (DSP) as land found in or around parks that have a reduction or elimination of artificial light. Besides being a great place to view the night sky, DSPs also help nocturnal animals, plants and humans keep to their normal Circadian rhythms.

Beaver Hills Dark-Sky Preserve, Alberta

Location: Elk Island National Park, including Cooking-Lake Blackfoot Provincial Area

Size: 293 square km

RASC designation: Received DSP status on September 2006, on Elk Island’s 100th Anniversary

Astronomy in the park: The Edmonton RASC has been visiting this preserve for over 20 years. It holds public astronomy programs, but also raises awareness about the damaging effects that light pollution has on the environment.

Jasper National Park Dark-Sky Preserve, Alberta

Locations: Marmot Meadows, Athabasca Glacier, Jasper House and Pyramid Island

Size: 11,228 square km

RASC designation: Received DSP status March 2011

[post_title] => Exploring our night skies [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => nightsky [to_ping] => [pinged] => [post_modified] => 2023-03-20 13:40:18 [post_modified_gmt] => 2023-03-20 19:40:18 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13931 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Look up—way up—at Mother Nature’s time machine It’s crazy to think that all those stars we see on a clear night could already be gone. That’s why stargazing is like … ) 1

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Sticking Around

Try these unique recipes for the ultimate backyard skewering party!

For an outdoor gathering with a difference, there’s nothing like a wonder wand to serve all those delectables. Puzzled? Well, think finger food, beef, chicken, seafood, vegetarian and sweets−all served on a stick. Get your friends and family talking and eventually eating all you can eat on a skewer once the grilling’s done. Also try rice, lettuce cups and other fresh seasonal veggies and your guests are guaranteed to stick around!

Balsamic Portobello Mushrooms

These mushrooms are delicious with any cooked grain, but would also be yum on a bun, burger style.

• 14 portobello mushrooms
• ½ c. Balsamic vinegar
• ¼ c. soy sauce
• 3 tbsp. honey
• ½ tsp. kosher salt
• ½ tsp. red pepper flakes
• ½ tsp. black pepper

Remove the stems from the mushrooms and use a spoon to scrape out the gills. In a bowl, combine the vinegar, soy sauce, honey, salt, red pepper flakes and pepper. Whisk all the 

ingredients together.

In a glass casserole dish, place the mushrooms cup side up. Drizzle the marinade overtop, cover and let the marinade soak in for 30-45 minutes.

Heat grill to medium-high. 

Skewer the mushrooms (any kind of skewer will work, wood, stainless steel) and make sure the skewer goes through the meatier portion of the mushroom. Two mushrooms will fit on a skewer but doing them one at a time works, too.

Place the skewers on the grill with the mushroom cup up to hold any extra marinade. Grill for two to five minutes per side until brown grill marks are present. Serve warm and enjoy!

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Sweet and Sour Chicken Skewers with Pineapple and Pepper

This is a great sweet, tangy recipe. Perfect for a warm night of grilling.

• 4 boneless, skinless chicken breasts, cut into 1” chunks
• ½ tsp. kosher salt
• ¼ tsp. pepper
• 1 tbsp. vegetable oil
• ⅓ c. tomato purée
• 3 tbsp. rice vinegar
• 1 ½ tbsp. brown sugar
• 2 tbsp. soy sauce
• 1 tsp. sesame oil
• ¼ c. julienned green onions
• 1 red pepper chopped to 
• 1 ½” chunks
• ½ pineapple, also chopped into 
• 1 ½” chunks

In a saucepan, warm the vegetable oil over medium heat. Stir in tomato purée, rice vinegar, brown sugar, soy sauce, sesame oil. Bring this mixture to a boil and then reduce to a simmer for eight to 10 minutes until the sauce is visibly thicker.

Season the chicken breasts with vegetable oil, salt and pepper. Also season with chopped pepper and pineapple with salt. Skewer all three items in an alternating pattern, chicken, pepper, pineapple. Leave a space in between each chunk.

Place skewers on a greased grill over medium heat. Brush half of the sweet and sour sauce over the skewers, grill, turn over once. Brush the other side with the sauce. Serve with rice or inside a yummy pita pocket!

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Skewered Shrimp with Lemon and Coconut

Grilled shrimp is a great alternative to friends and family who prefer seafood over chicken and beef. The bright, citrus hit of the lemon juice combined with shredded coconut make a great cocktail snack or a meal. Just add rice and some slivered snow peas and the party is on!

• 1 tsp. red pepper flakes
• 1 lemon, zested and juiced
• 1 tbsp. chopped fresh cilantro
• 1 tbsp. chopped fresh mint
• ⅓ shredded coconut
• ¼ c. olive oil
• ¼ c. soy sauce
• 1 lb. uncooked medium shrimp, peeled and deveined skewers

Combine the red pepper flakes, lemon zest and juice, cilantro, mint, olive oil and soy sauce in a food processor. Combine until the mixture is smooth. In a large bowl, toss together the shrimp and the marinade. Cover and set aside for two to three hours.

Preheat the grill to a medium-high heat. Thread the shrimp onto the individual skewers. Cook the skewers until they are browned on both sides and the meat is cooked. This takes approximately 4-6 minutes per side. Serve hot off the grill or alongside rice and slivered snow peas!

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Beef Bulgogi Skewers

This delicious beef dish has its origins deeply rooted in Korean cuisine. Thinly sliced beef paired with a tangy marinade are traditionally served alongside rice or popped into a lettuce leaf for a crispy wrap-like meal. Ribeye, sirloin and brisket all work great in this recipe; just remember the key is very thinly cut strips of beef. Think razor thin! 

• 3 sirloin steaks, thinly sliced, 
• 1/8” thin approximately
• 2 tbsp. soy sauce
• 1 tbsp. rice vinegar combined with 1 tsp. white sugar or use mirin
• 3 tbsp. brown sugar
• 2 tbsp. grated, fresh ginger
• juice of 1 lemon
• ½ tsp. red pepper flakes
• 1 tbsp. sesame oil

Pop the steak into the freezer for 30-45 minutes; this will make cutting the steak into thin slices much easier. While the steak is firming up, put together the marinade. Combine the soy sauce, sugars, vinegar, ginger, lemon juice, pepper flakes and sesame oil in a food processor or the container for a hand blender. Whiz up until smooth and pour into a large bowl.

Working with one steak at a time, leave the remaining steaks in the freezer, thinly slice the beef and add into the marinade. Marinate the meat in the fridge for up to two hours, but no more than that. The acidity from the lemon will break down the meat protein too much.

Heat the grill to a medium-high heat. Skewer the beef and cook. Grill the skewers three to five minutes per side, make sure there are lovely grill marks on each side.

Serve with rice, butter lettuce leaf cups and a sweet and salty dipping sauce.

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Dipping Sauce

• 1 tsp. sambal oelek
• 2 tbsp. lemon juice
• 2 tbsp. lime juice
• 2 tbsp. soy sauce
• 2 tbsp. sugar
• ¼ c. rice vinegar
• 2 tbsp. flavourless oil 
• (sunflower, canola, grapeseed)
• ¼ c. slivered green onions

Whisk to combine. Serve alongside the beef bulgogi or use as a drizzle over top of the rice.

[post_title] => Food on a Stick [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => food-on-a-stick [to_ping] => [pinged] => [post_modified] => 2023-03-19 22:59:26 [post_modified_gmt] => 2023-03-20 04:59:26 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13925 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Sticking Around Try these unique recipes for the ultimate backyard skewering party! For an outdoor gathering with a difference, there’s nothing like a wonder wand to serve all those delectables. … ) 1

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Spice up your summer with these fabulous local finds

Buying locally is ideal for not only the economy but your family as well. This summer, take advantage of what’s available from the following featured merchants who’ll be showcasing their edible wares at select farmers’ markets in the Capital Region. But don’t stop there. Try some of the recipes listed below using those items to taste what a difference local produce and other foods brings to the table.

Pair homemade falafel patties from INFUSION with pita bread from HAPPY CAMEL. Serve with fresh slaw made with veggies from PEAS ON EARTH and KUHLMAN’S and a homemade yogurt dip.

Veggie Slaw

A colourful appetizer to get that patio party going.

• kohlrabi
• red cabbage
• peppers
• carrots
• cilantro

Matchstick all the vegetables, mix together and add to a bowl. Put a dollop of yogurt dip (see recipe below) in the corner, add the falafel patties and garnish with cilantro and pita wedges.

Yogurt Dip

This creamy dip is cool and refreshing on a hot summer day.

• 3 mini cucumbers, shredded and drained
• ¾ c. greek yogurt
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. fresh dill (more if dill is a favourite flavour)

Combine all ingredients together in a bowl. Refrigerate until ready to serve.

Pair green onion cakes from THE GREEN ONION CAKE MAN, homemade salad rolls and samosas from MINI KITCHEN, with two homemade dipping sauces.

Salad Rolls

Try a new take on a popular Vietnamese treat.

• Rice paper wrappers
• Rice stick (vermicelli) noodles
• Fresh cilantro
• 1-2 carrots, peeled and julienned or matchstick pieces
• 1 mango, peeled and julienned
• 1 pepper, julienned
• 1 cucumber, julienned
• chopped cashews or peanuts (optional)

Soak noodles in hot water for approximately 10 minutes, drain and rinse with cold water, set aside.

Rice paper wrappers soak in warm water until soft and rollable.

Set up on a cutting board an assembly line like array of all your ingredients.

Place your soaked wrapper on a dry dish towel or a few paper towels, pat dry the top. In the middle of the wrapper put some noodles, a few of each of the chosen vegetables/fruit, a sprinkle of nuts and some fresh cilantro. Fold the bottom and the top in and roll up as if it was a burrito.  Serve as a whole roll or cut in half.

While finishing up the remainder of the rolls, keep the made ones soft by covering with a damp paper towel. 

Sweet & Spicy Dip

A little something to tempt all of your tastebuds.

• ¼ c. rice vinegar
• 2 tbsp. soy sauce
• 2 tbsp. warm water
• 2 tsp. brown sugar
• Splash of lime juice
• 1 tsp. red pepper flakes

Whisk ingredients together until combined, garnish with julienned green onions.

Almond Dipping Sauce

Now here’s a delicious way to get some fibre in you!

• 4 tbsp. almond butter
• 1 ½ tbsp. soy sauce
• 1 ½ tbsp. brown sugar
• 2 ½ tbsp. warm water
• splash of lime juice
• shake of red pepper flakes
• Craft beer & Saskatoon Berry Fizz
• A delicious prairie rendition of moonshine is Berry good indeed!
• ½ c. craft beer
• 175 ml Saskatoon berry cider
• 2 shots of Saskatoon berry moonshine

Mix together, serve over ice in a cocktail glass!

Pair a jar of RED HOUSE SALSA with freshly chopped avocado and serve with EL GRINGO homemade tortilla chips.

Put together a charcuterie platter from many delicious treats from the Farmers’ Market. Include treats like: a variety of olives from OLIVE ME, a hard cheese from GRAPEVINE DELI paired with fresh honeycomb also from GRAPEVINE DELI, spicy pumpkin seeds from GOING NUTS, fresh bread sticks from BREADLOVE, delicious sausage and Biltong from TWIGGY STICKS BILTONG, grainy mustard and dried fruit. Another delicious addition to any charcuterie tray would be apple and pear slices.

Have fun with your snack ideas, including colourful popcorn from ORIGINAL CANADIAN KETTLE and savoury/sweet temptations from GOING NUTS.

[post_title] => Farmers' Market Meals [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => farmers-market-meals [to_ping] => [pinged] => [post_modified] => 2021-06-08 22:59:18 [post_modified_gmt] => 2021-06-09 04:59:18 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13332 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Spice up your summer with these fabulous local finds Buying locally is ideal for not only the economy but your family as well. This summer, take advantage of what’s available … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 13344 [post_author] => 3 [post_date] => 2019-05-21 20:10:07 [post_date_gmt] => 2019-05-21 20:10:07 [post_content] =>

2019's Pantone colour of the year

Your colour inspiration has arrived!

With spring well under way, we are all excited to have said goodbye to winter’s white and hello to the many colours that the new season brings blossoming with it. Hue gurus Pantone chose “Living Coral” as the colour for 2019, which emits these desired, familiar, and energizing aspects of colour found in nature. And surely it will inspire a variety of visually pleasing art, décor, food, and fashion this summer. From bridal bouquets to bow ties and cotton candy to key chains, here’s a glance at what’s “living” this year.

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[post_title] => LIVING CORAL [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => living-coral [to_ping] => [pinged] => [post_modified] => 2021-06-08 22:51:37 [post_modified_gmt] => 2021-06-09 04:51:37 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13344 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => 2019’s Pantone colour of the year Your colour inspiration has arrived! With spring well under way, we are all excited to have said goodbye to winter’s white and hello to … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 13342 [post_author] => 3 [post_date] => 2019-05-21 18:58:51 [post_date_gmt] => 2019-05-21 18:58:51 [post_content] =>

A melding of two creative disciplines inspires a tapestry of wonder.

For decades, visual art has triggered the creative impulses of top designers around the world, but its melding has never been more vivid than in recent years. Which is why we put the works of abstract landscape painter Samantha Williams-Chapelsky, a two-time recipient of the Mayor’s Celebration of the Arts to the test. The result? A contrast of art and fashion that passes with flying colours.

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[post_title] => Fashion & Art [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => fashion-art [to_ping] => [pinged] => [post_modified] => 2021-06-08 22:49:17 [post_modified_gmt] => 2021-06-09 04:49:17 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13342 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => A melding of two creative disciplines inspires a tapestry of wonder. For decades, visual art has triggered the creative impulses of top designers around the world, but its melding has … ) 1