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Food

Farmers’ Market Meals


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 …Read More
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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] => 2019-06-07 17:57:41 [post_modified_gmt] => 2019-06-07 17:57:41 [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 ) [ID] => 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 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 … ) 1

KIDS GETTING INTO THE LEMONADE BUSINESS


Make lemonade—and money—from lemons this summer Simple, cool, refreshing — nothing says summer quite like a delicious cup of lemonade. So why not turn your love of lemonade into a business? Setting up your own stand is a great way to make some extra money this summer and it’s super easy to do. Following our …Read More
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Make lemonade—and money—from lemons this summer

Simple, cool, refreshing — nothing says summer quite like a delicious cup of lemonade. So why not turn your love of lemonade into a business? Setting up your own stand is a great way to make some extra money this summer and it’s super easy to do. Following our tips below, you’ll be well on your way to a fun and profitable summer.

Pick Your Spot

One of the first things you’ll want to do is choose a location for your stand. Some kids like to set up shop in front of their homes. That’s a great idea, if your parents are busy and you don’t want to carry your stuff too far. Older, more ambitious kids, though, might look for a place with more foot traffic — near parks, festivals, farmers’ markets or businesses, for example. Just make sure that wherever you go, you have permission to sell lemonade there.

Take a Stand

So, now you have your location. Before you can start selling lemonade and making money, though, you’ll need an actual stand. Pick out a table and chairs that are sturdy and large enough, but which can also fold up, making them easier to move. And remember to bring a nice tablecloth to cover your table. It’ll make your stand look nicer and more professional — attracting more customers — and help keep your table clean from spills.

Bring the Supplies

Besides your stand, you’ll have to pick up some necessities. Obviously, you’ll need a pitcher for your lemonade, preferably one with a cover to keep the bugs out. Bring plenty of cups as well so that your customers have something to drink with. You might also want to provide other extras: napkins, straws, and maybe even ice. Just remember, though, not to make too much garbage. The cups and any other supplies you provide should be easy to recycle.

Spread the Word

Next, you’ll have to let people know that you’re open for business. Make a few eye-catching posters and signs to tell your customers where and when you’re open. You’ll also need a sign to put on your stand to display your prices. If you’re good with computers, there are some useful programs and apps you can use to create awesome posters or signs. You might even want to use social media, like Facebook or Instagram, to get the word out before and during your open hours.

Set a Price

Another thing to think about is how much you’re going to charge. This may take some planning. If you’ve spent money on supplies—such as lemonade powder or cups—you will want to sell enough lemonade to make that money back and turn a profit, as well. When deciding how much to charge for your delicious lemonade, you don’t want to charge too much or too little. It might also be a good idea to charge an easy-to-remember price, such as $1 per cup. This will make it easier to calculate prices if customers buy more than one cup at a time, and it will make it easier to count back change.

Turning Lemons into Lemonade

Last, but not least, you’ll need to make lemonade. There are almost as many different recipes out there as there are lemons. Here are two you can try out on your own:

Simple Homemade Lemonade

6 cups water

2 ½ cups sugar

2 cups freshly squeezed lemon juice

Lemon slices

Ice (optional)

Add the sugar to the water and stir until it’s dissolved. Add the freshly squeezed lemon juice. Refrigerate until chilled, then add the lemon slices and ice. Serve.

Orange Lemonade

2 ½ cups warm water

6 cups cold water

1 ½ cups orange juice

12 fresh lemons

1 ½ cups sugar

2 tbsp. lemon zest

Squeeze and remove the juice from the lemons. Make the lemon zest by grating the lemon peels. Set aside. Add the
sugar to the warm water and stir until dissolved. Add the cold water, orange juice, lemon juice, and lemon zest.
Refrigerate to chill. Serve.

[post_title] => KIDS GETTING INTO THE LEMONADE BUSINESS [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => kids-getting-into-the-lemonade-business [to_ping] => [pinged] => [post_modified] => 2019-06-07 17:57:19 [post_modified_gmt] => 2019-06-07 17:57:19 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13321 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Make lemonade—and money—from lemons this summer Simple, cool, refreshing — nothing says summer quite like a delicious cup of lemonade. So why not turn your love of lemonade into a business? Setting up your own stand is a great way to make some extra money this summer and it’s super easy to do. Following our … ) 1

Picnics


History shows that picnics have been nourishing us long before we had a word for it—and in more ways than one. Whether it’s in a scenic rural destination, a city park, or just your own backyard, there’s something special about enjoying food outside with your favourite people. Besides being a great opportunity to socialize, picnics …Read More
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History shows that picnics have been nourishing us long before we had a word for it—and in more ways than one.

Whether it’s in a scenic rural destination, a city park, or just your own backyard, there’s something special about enjoying food outside with your favourite people. Besides being a great opportunity to socialize, picnics are a celebration of nature and green spaces. And they’re healthy for us, too—the fresh air and vitamin D from sunshine helps lower blood pressure and the stress hormone cortisol. (Remember this as you’re helping yourself to that second piece of lemonmeringue pie. You’re welcome). Even the word “picnic” conjures pleasing images: woven baskets, a checkered blanket, spreads of delicious food, grassy fields, family, friends, sunshine, scenery… maybe a few ants. It’s all part of the fun. According to the 2012 Canadian Nature Survey, “picnicking or relaxing in nature” is the most popular outdoor activity in the country, with 71% of respondents (78% in Alberta) having done so the previous year. In short, we like our picnics. But is it possible that life in the fast lane could make picnics a nostalgic thing of the past? At a time when families are busier than ever, and in an age of distraction (digital or otherwise), it can be too easy to retreat indoors and into ourselves, even when the sunshine is calling. The effort of dropping everything to carve out time in the day, packing up the kids, prepping the food, choosing a site that’s relatively quiet and comfortable—it can all seem like too much of a bother. But the chance to unwind and unplug is all the more reason to set aside time and mental space for a meal outdoors. It’s an ideal way to slow down, live in the moment, get grounded, and create authentic, lasting memories.

You Say Tomato…

We’ve been picnicking longer than we’ve had a term for it—at least in English. The word comes from the French pique-nique, which first appeared in the late 17th century and may have been derived from piquer, which means “to pick” and nique, “a little thing.” In both English and French, the term originally described an indoor group meal, often over cards, conversation, and wine, where upper-crust attendees each contributed something to the meal. (Today, we might call this a potluck.) So when did picnicking move outdoors and become a “thing” in its own right? Well, another theory is that the word comes from pique un niche, which means “pick a place” (with the insinuation being outdoors). Regardless, the picnic we know today—a relaxed group meal outside—took off in the 1800s when people of all classes started making outdoor meals a leisurely pursuit. But even as far back as the Middle Ages, wealthy people around the world were feasting alfresco (Italian for “in the cool air”), even if they didn’t have a proper word for it at the time. Then, as now, the eating often accompanied some other activity. In Europe, an elaborate feast might follow a hunt. Tapestries and other artwork from the period depict elegant multi-course meals at clothed tables attended by servants, replete with conversation, musical entertainment, and age-old drunken merriment. In East Asia, food and drink accompanied flower viewing parties, where people would gather to admire plum and cherry blossoms in the spring. This gave rise to the Japanese idiom hana yori dango, or “dumplings over flowers,” implying the real purpose of these parties wasn’t actually the scenery, but the food.

Under the Cherry Blossoms

A St. Albert mother of two, we’ll call her Megumi, talks about what defines a picnic for her. She’s Japanese, her husband is from France, and they regularly visit both countries with their children. While she’s enjoyed many outdoor meals outside of Canada, she’s a little unsure at first when asked about her picnicking habits in St. Albert. “I guess I do because I take my kids to the spray park and we eat there. That’s picnicking, right?” she asks with a laugh. “It feels good being out in the open air, and looking at nature, and enjoying the sun.” Megumi’s earliest memories of picnicking are infused with cherry blossoms. Those flower-viewing outings we mentioned earlier, known as hanami, were a staple of her childhood in Japan. “I guess it’s something I grew up with,” she says, looking back. “Every year we did that. It’s more like a festival, like Christmas. It’s the same feeling.” The centuries-old tradition is still very popular in Japan and Korea, as ornamental add hyphen: cherry-tree-lined streets and parks explode in riots of pink and white every spring. Though the scenery is certainly something to see, it’s often the outdoor meal amid all of that natural beauty that draws out the experience and makes it more memorable. On such outings, bento boxes take the place of picnic baskets. The food in these packed meals can vary, but often include rice, pickled vegetables, and fish or meat. As Megumi notes, the food often reflects the time of year: “Japanese people really care about the four seasons,” she explains. “Every season has different ingredients.” Hanami bentos feature spring vegetables, like bamboo shoots, and plenty of pink: think salmon or shrimp sushi, or dyed rice dumplings. “That’s how we appreciate spring and the arrival of the cherry blossoms.”

Under the Tuscan Sun (and Hwy 401)

Anyone who has spent a beautiful day longingly looking out of an office or school window, wishing they were out there, knows the pull of a picnic. It may simply be a matter of getting back to our roots. Picnics bring together friends and family, the outdoors, sunshine, games, a good time, great food—and in the process touch on something deeper. This is what Tina Powell, author of Picnic in Pisticci, calls a “longing for a simpler time.” The Toronto-based author was inspired to write her book ahead of a visit to southern Italy, her family’s hometown. Already a lifelong fan of picnics, she thought a picnic there would be a good idea. “This got me thinking about all the wonderful picnics I had enjoyed and the valuable lessons I had learned while picnicking,” Powell explained. That’s not to say that a picnic ought to be a learning experience, but rather that these unassuming outings have a power over us that is more affecting than we realize—they help shape us and create memories that stay with us for a lifetime. Powell’s picnic in southern Italy, in contrast to Megumi’s cherry blossoms, was perhaps less picturesque, but just as memorable. Having to contend with 40°C heat and a dearth of shade trees or grass in the ancient town, her party eventually sat down for a meal of crusty rolls, Italian meats and cheeses, watermelon, and wine in a neglected municipal park… and they had a great time. The experience paralleled one of Powell’s childhood picnics where the setting couldn’t be more different: a fly-plagued berm alongside a busy off-ramp in Ontario. Not as romantic as the Italian countryside, but it was still a fun experience she would never forget.

Transcending Culture

While we don’t recommend grassy berms beside highways, the beauty of a picnic is that it’s a simple activity, and one that can be enjoyed almost anywhere. Aside from regional variations in food, the season, and the scenery, picnicking is essentially the same the world over. In the end, it’s the ingredients that make the dish. “It’s friends and family getting together and enjoying nature,” says Megumi. It’s a sentiment that Powell agrees with: “In my experience, picnicking transcends all cultures.” In a world that seems to be moving ever faster, there’s something replenishing about going offline and slowing down, even for just a few hours, and a picnic is the perfect excuse to do just that. Powell notes, “I am a firm believer that today’s fast-paced, technology-driven world needs more picnics.” Even with 1,500 words, we couldn’t have said it better. t8n  

What a Difference a Place Makes

Looking for somewhere to take your next picnic? Check out any of these local parks. Lions Park Play structures, swings, outdoor fitness equipment, tables, firepits, and two shelters that can be reserved for large groups. (Go early and stake out your pit if you intend to grill.) Red Willow Park A picturesque riverside setting near Woodlands Water Play Park with a spray park, play structure, skate park, and nearby ‘beach’ volleyball courts. Kingswood Day Area A quieter patch with plenty of grass for picnicking, plus hiking and birding opportunities at the adjacent Riverlot 56. Riel Recreation Park Equipped with tables and firepits, perfect for a post-game picnic.   [post_title] => Picnics [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => picnics [to_ping] => [pinged] => [post_modified] => 2019-01-15 18:44:31 [post_modified_gmt] => 2019-01-15 18:44:31 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=9091 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => History shows that picnics have been nourishing us long before we had a word for it—and in more ways than one. Whether it’s in a scenic rural destination, a city park, or just your own backyard, there’s something special about enjoying food outside with your favourite people. Besides being a great opportunity to socialize, picnics … ) 1

The Novice’s Guide to Craft Beer


Discover the ABCs of ales and lagers By Stuart Murray The beer menu at your local watering hole can be an intimidating read. For the uninitiated, getting lost in the plethora of ales and lagers is a highly conceivable possibility. But fear not, we’ve come to the rescue with this refreshing guide to four beer …Read More

Easy Summer Cocktails


Sit back, relax and sip Make no mistake, the cocktail lives on. And what better time than patio season to try something different. Not much of a mixologist? You don’t have to be. These beauties are as easy to make as they are to sip. Enjoy responsibly! Cherry Mojitoake Um, yes please. This sipper starts …Read More

Picnic Day


Rediscover the joy of eating outdoors What better way to enjoy the summer than to take a picnic basket and some friends to your favourite park? Edmonton is blessed with plenty of beautiful picnic spots and an excess of sunshine to take advantage of them. Fortunately, there’s also no shortage of excellent grocers and delis …Read More

URBAN FORAGING


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 across …Read More
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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 across from the grain elevators, 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, by the sound of things—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, like St. Albert, are chock full of potential when it comes to food. The free variety, that is. 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. [Editor’s note: It’s easy to mistake edible for poisonous mushrooms because they can look very similar. Best to leave this to the experts.]

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, and it’s worth noting that in 2012 the Edmonton Food Bank distributed more than $17,000,000 worth of food. In light of this, it’s easy to see why interest in food security and less expensive food options continue to run high. Add to this, the burgeoning interest in organic and locally grown produce, and free food forests make good sense.

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 that’s growing wild all around us. But in practice, obstacles do exist. The first is knowing where to look. Cue the Internet, where maps have been popping up pinpointing the precise locations of fruit trees and other edible plants around the world. The St. Albert map came online last year, created by a local resident using Google Maps. It shows where people can get their fill of saskatoons, apples, crabapples, pears, Nanking cherries, hazelnuts, rhubarb, and more—all accessible to the public and free for the picking.

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.

Seeing an obvious need, fruit rescue organizations have emerged across the globe. Not Far From the Tree, a Toronto-based outfit, estimates their urban canopy produces 1.5 million pounds of fruit a year, and most of it goes unpicked. Likewise, Sweden’s Urban Fruit Initiative claims that although Swedish gardens boast more apples than commercial producers and imports combined, only 10 percent of garden apples are consumed.

Locally, Operation Fruit Rescue Edmonton (OFRE) musters volunteers to harvest backyard trees of homeowners who are unable to use their fruit. Like other fruit rescues, 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

“I truly applaud these organizations,” says Zerbin, commenting on OFRE and similar groups. “But it doesn’t reduce in the slightest the call to action to put systems in place where people will use them, own them, and be proud of them.”

Zerbin is talking about the original St. Albert Community Food Forest and others like it in the St. Albert and Edmonton regions. In addition to the first St. Albert food forest, Zerbin has done consulting and installations with homeowners and at schools, including one this past spring at Brander Gardens School in South Edmonton.

In downtown Edmonton, a food forest has sprung up on public land along the River Valley—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. (St. Albert’s canopy cover is 13 percent, according to the 2017 Urban Forest Management Plan, and there’s hope to also increase this 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.”

That these forests are being funded at all means the benefits of wild-harvested food is clear and something to be encouraged. And St. Albert’s forest plan recognizes this, too. But while the plan doesn’t offer any concrete ideas for building more, it does list the food forest as one of several examples in the city of “treed environments optimized for functionality.” The plan also notes that the demand for food-growing space from residents who lack gardens and yards still outstrips the supply. In other words, we could be seeing more food forests sooner than later as the city goes greener (and woodier).

Building a Food Forest 101

Yet, it was conversations among local urban agriculture enthusiasts, rather than any municipal initiative, that brought about the first food forest in St. Albert. Regular meetings brought like-minded people together who arranged for information sessions, City funding, supplies, plant donations from local retailers, and volunteers. And Zerbin designed the forest following the tenets of permaculture.

To recap, 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. For instance, plants can be ‘stacked’ so each one gets the appropriate amount of sunlight, while swales (low moist tracks of land) can retain or redirect water to where it’s needed. Installation of the St. Albert Community Food Forest began in 2016
through what Zerbin calls “perma-blitzes,” with volunteers planting and building earthworks, such as swales. Now with the building and planting done, much of the work is maintenance. “We try to plan at least one blitz a year for upkeep,” Zerbin says. Beyond that, the forest is more or less left to its own devices.

Looking Forward

But will people use it? It’s not a question Zerbin seems to be sweating. He’s only onsite now and then, but he often runs into locals checking it out because they heard about it through word of mouth.

“I actually think there’s going to be more of these popping up,” Zerbin says. “It’s a growing movement. People can see that these spaces are possible, that they can be beautiful, and that they can produce a lot of food without a lot of work.”

Bajer is equally positive. “The cultural narrative we tell ourselves, consciously or not, is that humans make nature worse.” He explains that this pessimistic sentiment doesn’t give us a roadmap for the future. However, he believes that food forests are turning this around through the optimism associated with them, and with the message that with a little creativity, cities can coexist with nature and harvest abundant rewards. t8n

Foraging Etiquette

Keep these tips in mind so you don’t inadvertently vex other foragers, or the law. Or karma.

  • Always remember Rule Number One: If you’re not 100 percent sure what it is, don’t eat it. Invest in a guidebook to identify plants so you don’t accidentally gather endangered species or worse—poisonous lookalikes.
  • Learn when certain produce are in season and forage accordingly.
  • Only take what you need, and leave some behind for others (including forest critters).
  • Ensure that your foraging is on public land, or seek out the landowner’s permission.
  • Be careful not to collect food that’s been contaminated by pesticide or fertilizer (not to mention dog pee). Wash foods thoroughly before you eat.
  • Minimize damage to these environments: stay on the trails as much as possible, and leave nature as you found it.
  • Share your knowledge with others interested in this fun and healthy pastime.
[post_title] => URBAN FORAGING [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => urban-foraging [to_ping] => [pinged] => [post_modified] => 2019-04-08 17:59:06 [post_modified_gmt] => 2019-04-08 17:59:06 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=9296 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => 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 across … ) 1

Steaks


Sizzling Summer Steaks It’s Time to Fire Up the Grill & Get Ready for Summer Nothing beats a superbly cooked, flame-grilled steak on a perfect summer evening, in the company of great friends. We reached out to SYSCO Edmonton’s Corporate Chef Michael Brown for his top three favourite steak dishes, and here they are! Besides …Read More

Popsicles, Gelato and more


A Lick & a Promise. Chilling out just got tastier By Carmen D. Hrynchuk Certain things just taste better in the sunshine. Near the top of that list are ice cream and popsicles. Besides being simple to make, the flavour combinations are endless. We made some of ours with yogourt, others with puréed fruit and, …Read More

Volcanic Wine


Volcanic Vino – Making wine from the ashes Like all wine and winemaking traditions, volcanic wines combine a bit of the old with the new. People have long made wine from grapes grown in volcanic soil, but only recently have the distinctive attributes of these wines gained appreciation. Just as no two volcanoes are the …Read More