Join our newsletter for awesome updates and amazing prizes!

Food

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
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 13321 [post_author] => 3 [post_date] => 2019-05-21 18:37:46 [post_date_gmt] => 2019-05-21 18:37:46 [post_content] =>

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] => 2021-06-08 22:46:19 [post_modified_gmt] => 2021-06-09 04:46:19 [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 ) [ID] => 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, …Read More
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 9091 [post_author] => 3 [post_date] => 2018-06-21 17:02:33 [post_date_gmt] => 2018-06-21 17:02:33 [post_content] =>

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… (history of the word Picnic)

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.” .Laurier Park picnic area

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] => 2021-05-31 19:45:24 [post_modified_gmt] => 2021-06-01 01:45:24 [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, … ) 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
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 9028 [post_author] => 3 [post_date] => 2018-05-28 03:31:48 [post_date_gmt] => 2018-05-28 03:31:48 [post_content] =>

Discover the ABCs of ales and lagers

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 styles, accompanied by local selections, to point you in the right direction this patio season. Cheers!

IPA

The India Pale Ale (IPA) could be deemed the cilantro of beers: you either love it or you hate it. Affection for this style of beer is significantly diminished when compared to other beer varieties due to the intensity of its humulus lupulus concentration. If you’re curious as to which Dr. Seuss book these words were extracted from, it’s actually the scientific term for common hops. Hops are the flowering cone of a perennial vining plant, which contains an essential oil with a bitter flavour. This bitterness (measured in IBU, or International Bitterness Units) plays a crucial role in offsetting the sweetness of the malt used in the brewing process, in addition to altering the flavour and aroma of the beer. This is where IPA tips the scales and distinguishes itself from competing varieties; along with a commonly higher percentage of alcohol by volume (ABV), IPA has the uppermost concentration of hops, providing it with distinctive aromas of citrus, pine, or flowers. The IPA has flourished with the emergence of the craft beer industry and is a staple in every microbrewery’s arsenal.

Pairing

The bitterness of an IPA does two things with respect to food—it provides a cooling effect and amplifies saltiness or umami. However, the IPA lacks versatility when it comes to food pairings. A beer with this degree of brash intensity requires that it be paired with bold flavours that can stand up to this brazen beverage. Next time you venture down to Whyte Avenue for Mexican food, skip the Mexican Bulldog (a Corona-margarita concoction) and order an IPA instead.

Recommendation

The Avenue Whyte IPA Alley Kat Brewing Company 5.6% ABV I 60 IBU Named in honour of Edmonton’s Whyte Avenue, this brew blends the prominent bitter hop characteristics of an India Pale Ale with the refreshing spicy notes of a Belgian Wit. The Avenue Whyte IPA is the perfect way to dip your feet into the IPA waters without diving directly into the deep end. . .

SAISON

If you find yourself on a restaurant patio, engrossed as you sift through the enticing list of beers, pause if you happen upon the crisp, light, and refreshing sight of a saison. This style of beer was literally made for summer. Though the French-speaking farmers of Belgium may not have had the luxury of patio-hopping that we deeply revere, they did brew this style of ale (also known as a Farmhouse Ale) in the slower months of winter so that it would be readily available in summer for a rewarding quench of thirst after a scorching day out in the fields. The saison is an unfiltered style of beer marked by its cloudy appearance, a higher degree of carbonation (these are bottled with a small amount of yeast that continues to naturally carbonate), spicy notes, and dry finish. A saison typically has a higher ABV accompanied by a mild hop flavour. So, whether you’re farming or just out enjoying the sun, this effervescent fruity ale is the perfect patio refresher on a hot summer’s day.

Pairing

The saison style of beer is versatile, but it’s best as a delightful accompaniment to shellfish, as well as richer, fattier foods, such as brie or gruyère cheese.

Recommendation

Afternooner Tea Saison Situation Brewing 6% ABV I 25 IBU The sweet herbal flavours of hibiscus, rosehip, and plum combined with the dry spicy saison beer base makes for a tempting alternative for afternoon tea time. (And it pairs well with those little sandwiches, too). . .

PILSNER

Originating from the ancient Bohemian town of Plzen (Pilsen), this pale lager is one of the most popular varieties of beer in the world. The pilsner possesses a striking, bready sweetness due to its complex malty taste and spicy notes from the extensive use of Saaz hops. Native to the Czech Republic, Saaz hops are distinguished by a mild earthy, herbal, and floral overtone they impart to beer, and have been a staple in the pilsner-style lager since the first brews of 1842. The pilsner brewing process can be unforgiving as lagers require cooler, temperature-controlled conditions, and can take over three times longer to brew than a traditional ale. Brewmasters need advanced skill and discipline to produce a pilsner, but its clean finish is a worthy reward.

Pairing

You may be hard-pressed to find a food that doesn’t go with this Czech-style lager. Burgers, pizza, wings, ribs—we could go on. The pilsner is bold enough to handle spicy cuisine, but not so overpowering that you should avoid delicate foods such as shellfish. This is an exceptionally versatile beer, and a good choice to keep you quenched while mulling over the menu at your local eatery.

Recommendation

Czech Pilsner Brewsters Brewing Company 5% ABV I 40 IBU This version of a Czech pilsner thinks outside the bottle by combining traditional Czech Saaz hops with German Sterling hops for a full-bodied brew, and a bite that’s bitter but balanced. . .

KETTLE SOUR

The kettle sour may prove to be the most adventurous summer beer, but who doesn’t appreciate a little fun? ‘Kettle souring’ is a technique that allows a brewer to rapidly sour unfermented wort (the sweet infusion of ground malt or other grain) by adding lactobacillus, the same bacteria used as the starter culture in foods such as sauerkraut and yogurt. Soured beer results in a complex and tart blonde or wheat beer with a potent, lip-puckering kick and dynamic flavour. Kettle sours are erupting across the craft beer industry, gaining immense popularity among microbreweries and beer enthusiasts. With a slightly lower ABV than your average brew, this is a light, fruity and refreshing companion for soaking up the summer sun.

Pairing

A kettle sour pairs pleasantly with tangy cheeses and cured, salty meats. Charcuterie board and kettle sours anyone? We think so!

Recommendation

Blackcurrant Fruited Kettle Sour Blindman Brewing 4.5% ABV I 4 IBU A tart and fruity beer that, despite the style’s typical lip-puckering flavour profile, won’t leave a sour look on your face. [post_title] => The Novice’s Guide to Craft Beer [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => the-novices-guide-to-craft-beer [to_ping] => [pinged] => [post_modified] => 2021-05-31 18:45:07 [post_modified_gmt] => 2021-06-01 00:45:07 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=9028 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => 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 … ) 1

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
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 9019 [post_author] => 3 [post_date] => 2018-05-28 03:31:40 [post_date_gmt] => 2018-05-28 03:31:40 [post_content] =>

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 with 8 to 10 mint leaves and a lime wedge in a tall glass. Next, add 1 tbsp of sugar, and muddle to release the oils and juices. Then add 8 pitted cherries, a second wedge of lime and muddle again. Next comes some ice, 1 generous oz of rum and a splash of seltzer. Stir, garnish and serve. .

Lavender Collins

If you like a spin on a classic, this could be your cocktail. To a glass filled with ice, add 2 oz of gin, a big squeeze of lime and dash of absinthe. Top with lavender soda, and garnish with lime. Bonus points for adding lavender sprigs. .

The Paloma

Grapefruit drinks were made for summertime. And this one just might be a little too easy to make. Fill a tumbler with ice and add 1 1/2 to 2 oz of your favourite tequila. Top with grapefruit pop and a squeeze of lime. Sip slowly. .

The Bramble

It’s time to bring back the Bramble— especially now that blackberries are in season. This one starts with a highball glass. To it add 9 or 10 blackberries and the juice of half a lemon. Gently muddle to crush the berries, and then top with ice. Pour in a generous oz of your favourite dry gin and a scant oz of crème de mûre. Stir, garnish with lemons and enjoy. .

Pimm’s

For a classic English drink, it’s got to be a Pimm’s. This one starts with a few sprigs of mint in a tall glass. To it, add 6 or 7 shaved slices of cucumber and a splash of sparkling lemonade. Then gently muddle. Next comes the Pimm’s, about 1 1/2 to 2 oz. Add a handful of ice, a splash of elderflower liqueur, and top with more lemonade. For a classic garnish, add a strawberry or a long curl of cucumber peel. .

Dark ’N’ Stormy

If you like a Moscow Mule, you’ll love a Dark ’N’ Stormy. Making one couldn’t be easier. Add ice and a generous oz of your favourite dark rum to a tall glass. Slowly pour in a zingy ginger beer, and add a squeeze of lime juice. An instant classic. .

Blackberry Bourbon Lemonade

Oh yeah, this one’s got punch. In a cocktail shaker, muddle 10 blackberries with 3 mint leaves and a ribbon of lemon zest. Add 1 tbsp of squeezed lemon and 1 tbsp simple syrup. Next comes the bourbon whiskey, about 1 1/2 oz. Stir to combine, and strain into ice-filled glasses. Garnish with whole blackberries and a simple slice of lemon. n [post_title] => Easy Summer Cocktails [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => easy-summer-cocktails [to_ping] => [pinged] => [post_modified] => 2021-05-31 18:36:13 [post_modified_gmt] => 2021-06-01 00:36:13 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=9019 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => 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 … ) 1

Picnic Basket


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
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 9023 [post_author] => 3 [post_date] => 2018-05-28 03:31:30 [post_date_gmt] => 2018-05-28 03:31:30 [post_content] =>

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 to supply the ingredients needed to pull off the perfect picnic. The Italian Centre Shop’s West End location (17010 90 Ave NW) was kind enough to supply a picnic spread for us. At just under $70, there was enough food for at least three to four people. Dragana Lukic of the Italian Centre Shop put the basket together and also took some time out to speak with us. The basket includes:
  • Baguette
  • GiGi premium sweet antipasto
  • Store-made bruschetta
  • Soppressata di Calabria
  • Bündnerfleisch
  • Prosciutto di Parma
  • KoKos coconut cheese
  • Gruyère cheese
  • Piave Vecchio cheese
  • Cara cara orange
  • Satsuma oranges
  • Abate Fetel pear
  • Fresh figs
  • Dried strawberries
  • Orangina
  • Gramma Bee’s honey
  • Cannolis—pistachio and chocolate
  • Tiramisu cup
The keys to a great picnic basket are variety and a balance of flavours—and there’s plenty of sweet, salty, acidic and bitter flavours in this spread to complement one another. For starters, the basket offers a variety of meats. There’s prosciutto: a cured ham that’s aged for 8 to 10 months. It’s especially famed in the northern Italian city of Parma, and is the perfect shape and size for wrapping around pieces of cheese or fruit. There’s also some soppressata, a type of salami that comes to us from southern Italy. Dragana recommends pairing these with gruyère cheese.
“And something a little bit different, sweet salami bündnerfleisch,” she says. Hailing from Switzerland, it’s beef that is soaked in wine and spices, and cured for up to 4 months. “I chose it because it has a smoky flavour,” she explains. “The beef has a stronger flavour, it’s a little bit dry.” The chili powder adds a little bite, too.
As for cheese, Dragana chose three varieties, including Swiss gruy­­ére, which she describes as a personal favourite.
“It smells good, and it has a really rich flavour,” she says. “You can eat it on its own, or combine it with any kind of meat.”
She also recommends trying it with fruit or honey. And, like most Swiss cheeses, it’s lactose free. There’s also Piave Vecchio, a cheese named after the northern Piave river (vecchio, or “old” in Italian, means it’s been aged more than 180 days), which Dragana recommends pairing with dried strawberries or the Gramma Bee’s honey, produced locally. Finally, there’s KoKos coconut cheese from the Netherlands. Made from cow’s milk and coconut cream, it also goes well with sweet fruits, such as pineapples. Speaking of fruit, the spread also includes oranges, figs, pears, and dried strawberries. The satsuma oranges are sweeter and less acidic than mandarins, and their stems and leaves add some visual appeal. When quartered, the figs also look great, and their honey-berry flavour goes well with prosciutto. There’s also an Abate Fetel pear. Italy’s most produced pear, it’s known for its elongated shape and honey flavour, which goes well with the salty meats. Of course, no meal would be complete without dessert, and two popular items at the Italian Centre are included here. The cannolis are made in-house, both the crusty pastry shell and the almost exclusively ricotta filling. The cannolis are flavoured with pistachios and chocolate. Then there’s a tiramisu cup—lady fingers soaked in espresso and covered with mascarpone cheese and chocolate shavings. It’s the perfect way to end a meal you won’t soon forget. n Thank you for your support, Italian Centre.  http://www.italiancentre.ca/ [post_title] => Picnic Basket [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => picnic-day [to_ping] => [pinged] => [post_modified] => 2021-05-31 18:31:24 [post_modified_gmt] => 2021-06-01 00:31:24 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=9023 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => 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 … ) 1

Picnic recipes


Park It Outside A delicious picnic menu that’s sure to please By Jennie Drent & Shima Zonneveld Picnics are fun, but it does take a lot of planning: finding a free day, finding the perfect picnic spot, prepping all the food and drink, and hoping for good weather. We offer you a helping hand with …Read More
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 9032 [post_author] => 3 [post_date] => 2018-05-28 03:31:18 [post_date_gmt] => 2018-05-28 03:31:18 [post_content] =>

Park It Outside

A delicious picnic menu that’s sure to please

By Jennie Drent & Shima Zonneveld

Picnics are fun, but it does take a lot of planning: finding a free day, finding the perfect picnic spot, prepping all the food and drink, and hoping for good weather. We offer you a helping hand with at least the food by giving you some recipes that are quick and easy to make. This means you’ll have more time to enjoy the leisurely day with family and friends.

Picnic Spritzer

This recipe can be a kid-friendly picnic drink, or an adult tipple with a few amendments. Either way, it’s a refreshing way to keep cool at your picnic.
  • 1/2 cup lemon-flavoured Italian soda, or any flavour you prefer
  • 1/4 cup peach nectar
  • 1 tsp grenadine
  • Fresh berries for garnish
Fill a tall glass with ice cubes. Pour in the grenadine, peach nectar and fill the rest of the glass with the Italian soda. Garnish with your favourite berries. If you’re making a pitcher, just triple the recipe and adjust the ingredients to taste. For a more adult drink, add an ounce of vodka, or try a twist on sangria by adding approximately ½ cup of muscato. . .

Mild Curry Dip

This recipe will be a veggie-tray staple for future barbeques and patio or picnic parties. If you want a bit more heat in this dip, add a little horseradish.
  • 1/2 cup Miracle Whip (or 1/4 cup each mayonnaise and sour cream)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp mild curry powder (more to taste)
Put all the ingredients in a medium-size bowl and mix well with a whisk. The dip will keep in the refrigerator for up to 4 days in a tightly sealed container. . .

Marinated Flank Steak

Flank steak is a flavourful cut of meat, and this citrus-based marinade brings out its best qualities.
  • 2 green onions, thinly sliced
  • 1/2 cup lime juice
  • 2 tbsp lemon juice
  • 2 tbsp soy sauce
  • 2 tbsp grated ginger
  • 1 tsp ground coriander
  • 1/8 tsp red pepper flakes (to taste)
  • 1.5 lb flank steak
Combine all the marinade ingredients in a bowl or re-sealable bag. Place the steak in the bag or bowl, and marinate for 45 minutes at room temperature. Don’t extend the marinating time because the citrus acids will start to cook the meat. Pre-heat your grill to medium-high 30 minutes before the meat has finished marinating. Place the steak on the grill and turn only once during cooking, approximately 4 minutes per side. You can turn one burner down to low, leaving the other on medium-high and transfer the meat to the low side to allow it to cook without drying out. Cook the steak to how you like it—rare, medium-rare or well-done—then let it rest for 10 minutes before slicing. . .

Cold Noodle Salad

This salad will look impressive, but it’s easier-than-pie to make.
For the Thai Dressing:
  • 1/4 cup unsalted dry-roasted peanuts
  • 3 tbsp minced ginger
  • 1/4 cup tepid water
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp vegetable oil
  • 2 tsp toasted sesame oil
For the Salad:
  • 1 1/2 cups of brown rice ramen noodles, cooked and rinsed with cold water
  • 1/2 cup thinly sliced cucumber
  • 1 cup grated carrots
  • 1 bell pepper, thinly sliced (orange, red or yellow)
  • 1 1/2 cups baby spinach
  • 1/2 cup chopped sugar snap peas
  • 1/4 cup chopped cilantro (optional)
For the dressing, mix all the ingredients in a blender for 15 to 20 seconds. For the salad, combine all the ingredients in a bowl, pour the dressing over the salad and toss until well coated. The salad is best served at room temperature. If you don’t have brown rice ramen noodles, any Asian-style noodle will do. . .

Espresso Blondies

Blondies are a fun twist on the traditional brownie recipe, but make a double batch because they won’t last the trip to the picnic site.
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup of cold butter
  • 3/4 cup brown sugar, firmly packed
  • 3/4 cup granulated sugar
  • 3 tbsp brewed espresso or strong coffee
  • 1 large egg
  • 2 tbsp vanilla extract
  • 3/4 cup toasted slivered almonds
  • 3/4 cup semi-sweet chocolate chips
Preheat your oven to 350ºF. Line a 9-by-7-inch baking pan with parchment paper that’s been cut larger than the pan so you can easily lift out the baked blondies. In a bowl, combine the flour, baking powder, and salt. Melt the butter and both sugars in a saucepan over medium heat. When everything has melted, remove the pan from the heat and stir in the espresso. Let this mixture cool then whisk in the egg and vanilla. Add the flour mixture to the butter mixture, and stir until combined. Gently stir in the almonds and chocolate chips. Spread the batter evenly in the prepared pan. Bake for 20 to 25 minutes, or until the edges have pulled away from the pan and its golden brown on top. Let the blondies cool completely in the pan before lifting them out, then cut to your preferred size and keep in a tightly sealed container. If you want a peanut butter hit, swap out half of the chocolate chips for peanut butter chips, or swirl peanut butter on the top before baking. n [post_title] => Picnic recipes [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => picnic-recipes [to_ping] => [pinged] => [post_modified] => 2021-05-31 18:28:58 [post_modified_gmt] => 2021-06-01 00:28:58 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=9032 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Park It Outside A delicious picnic menu that’s sure to please By Jennie Drent & Shima Zonneveld Picnics are fun, but it does take a lot of planning: finding a free day, finding the perfect picnic spot, prepping all the food and drink, and hoping for good weather. We offer you a helping hand with … ) 1

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
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 9296 [post_author] => 3 [post_date] => 2018-04-08 17:53:32 [post_date_gmt] => 2018-04-08 17:53:32 [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 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] => 2021-05-31 18:22:58 [post_modified_gmt] => 2021-06-01 00:22:58 [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 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, of course, a few …Read More
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 5751 [post_author] => 3 [post_date] => 2017-05-26 15:01:55 [post_date_gmt] => 2017-05-26 15:01:55 [post_content] =>

A Lick & a Promise. Chilling out just got tastier

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, of course, a few with tequila. And our gelato recipes? Bring on the sunshine!  

Dragon Fruit Honeydew Pops

These are worth making for the colour alone. The recipe also doubles as a base for margaritas.
  • 1/4 cup very hot water
  • 1/4 cup white sugar
  • 1 dragon fruit, scooped out and puréed
  • 1 cup honeydew juice
  • 2 limes, juiced
  • 3 tbsp tequila or gin (optional)
Combine the hot water and sugar in a pitcher, and stir until the sugar is dissolved. Add the lime juice, and set aside. To make the honeydew juice, purée 3 cups of honeydew in a food processor, and strain it through a sieve. Add the juice and tequila to the pitcher, and stir. Pour into popsicle moulds, insert sticks and freeze until solid. __

Coconut Lime-Berry Pops

If you can imagine breakfast as a popsicle, this is it. A great treat morning, noon or night.
  • 2 cups frozen mixed berries, thawed and puréed in a food processor
  • The juice of 1 lime
  • 2 to 3 tbsp white sugar
  • 1 1/2 cups coconut-flavoured Greek yogourt
In medium bowl, combine the puréed berries with the lime juice and sugar. Stir until the sugar is dissolved. Pour alternating layers of yogourt and berries into your popsicle moulds, creating 4 or 5 layers. With a wooden skewer, swirl the layers together in an up-and-down motion. Insert the popsicle sticks, and freeze until solid. __

Banana Split Pops

If you love banana cream pudding, give these a try. The base is simple to make, and the finished pop is adorable. Cue the oohs and aahs.
  • 135g pkg. instant banana-cream pudding
  • 2 cups chocolate chips
  • 1 tbsp unsalted butter
  • 1 tbsp cream
  • 1 bowl of colourful sprinkles (for dipping)
  • 1 can whipped cream
  • Maraschino cherries
Cook the instant pudding according to the package directions. Pour the cooked pudding into your popsicle moulds, and insert the sticks. Freeze until solid. In the microwave, melt the chocolate chips with the butter and cream in a tall glass. When the chocolate is smooth and glossy, unmould the frozen pops and, one at a time, dip them halfway into the melted chocolate. Hold the pops upright, allowing the chocolate to drip down their sides, and then roll the tips in sprinkles. Pipe each with a swirl of whipped cream, and top with a cherry. __

Tequila Watermelon Popsicles

Is there really more that needs saying? You’ll definitely want to double this one.
  • 1/4 cup very hot water
  • 1/4 cup white sugar
  • 1 cup watermelon juice
  • 1 lime, zested and juiced
  • 3 tbsp tequila (or gin)
Combine the hot water and sugar in a pitcher, and stir until the sugar is dissolved. Add the zest and lime juice, and set aside. To make the watermelon juice, purée 3 or 4 cups of watermelon in a food processor, and strain it through a sieve. Add the juice and tequila to the pitcher, and stir. Pour into popsicle moulds, insert sticks and freeze until solid. __

Pink Grapefruit & Rosemary Popsicles

Oh yeah, these are good. Bright, refreshing and just elegant enough to call dessert. Give them a try.
  • 1 1/2 cups freshly squeezed pink grapefruit juice
  • 5 tbsp white sugar
  • 1/4 cup water
  • 2 tsp chopped rosemary
Pour the grapefruit juice into a pitcher, and set aside. In small pot, combine the sugar, water and rosemary, and while stirring, bring it to a boil over medium heat. Let boil for 30 seconds, and then remove the pot from the heat and let the syrup cool for 30 minutes. When cooled, strain the syrup into the pitcher of grapefruit juice, and stir. Pour into popsicle moulds, insert sticks and freeze until solid. __

Chocolate Gelato

Creamy, chocolatey and did we mention creamy? Two cups’ worth! This gelato’s definitely an indulgence but so worth it.
  • 2 cups cream
  • 300 mL can of sweetened condensed milk
  • 2 tsp vanilla extract
  • 3 tbsp cocoa powder
  • 6 Baci chocolates (optional)
Add the cream, sweetened condensed milk and vanilla to a large mixing bowl, and whip with an electric mixer until soft peaks form (don’t overbeat). Add the cocoa powder, and whip it in. If desired, fold in some chopped nuts, cookies or chocolate bars. Spoon into a freezer-safe dish, cover with plastic wrap and freeze until solid (about 6 hours). __

Pinot Noir Blackberry Pops

Simple, delicious and customizable. The hardest decision is how many to eat.
  • 4 cups blackberries, puréed in a food processor
  • 5 tbsp white sugar
  • 5 oz Pinot Noir
In medium bowl combine the puréed berries with the sugar and Pinot Noir. Stir until the sugar is completely dissolved. Taste the mixture, and add more sugar or Pinot Noir if desired. Pour into moulds, add sticks and freeze until solid. __

Raspberry Mango Gelato

This recipe will accommodate just about any fruit combination. Just keep it to the sour side to offset the overall sweetness.
  • 2 cups raspberries
  • 1 mango, peeled, pitted and cubed
  • The zest of 1 lemon
  • 2 cups cream
  • 300 mL can of sweetened condensed milk
Purée the raspberries and mango in a food processor, stir in the lemon zest and set aside. Add the cream and sweetened condensed milk to a large mixing bowl, and whip with an electric mixer until soft peaks form (don’t overbeat). Fold in the fruit purée, and pour into a freezer-safe dish. Cover with plastic wrap, and freeze until solid (about 6 hours). n Images by: Brenda Lakeman Photography Food styling by: Little Fire Creative [post_title] => Popsicles, Gelato and more [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => popsicles-gelato-and-more [to_ping] => [pinged] => [post_modified] => 2021-06-02 20:09:33 [post_modified_gmt] => 2021-06-03 02:09:33 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=5751 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => A Lick & a Promise. Chilling out just got tastier 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, of course, a few … ) 1

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