Author Archives: Dennis Scanland

CSA Day Offers Second Chance for New Year’s Resolutions

Celebrate Community-Supported Agriculture on Feb. 22 with the farms of YYC Growers and Distributors [Calgary AB] February 14, 2019 – Are your New Year’s resolutions already in the rearview mirror? If so, you’re not alone, but you still have time to make good on those resolutions. YYC Growers is pleased to join other farms from around the… Read More »

2019: The Year of the Farmer

Written by Heather Ramshaw (Hillhurst Sunnyside Community Centre), A note from your friendly neighbourhood Farmers’ Market Manager. As a consumer, you are flooded with eating options. From restaurant delivery apps, chilled meal boxes on your doorstep, and the glowing frozen aisles and piles of perfect shiny vegetables at the grocery store, we are encouraged to… Read More »

What are these Mustard Greens anyway?

Mustard greens, or more commonly referred to as “mustards” by our farmers, are part of the Brassica family. Other Brassicas include the cabbage family such as cauliflower, kale and kohlrabi, and some root crops such as radish and turnip. Mustards have significantly high levels of vitamin C, A, K and soluble fibre, and boast a… Read More »

Food System Collapse – Guest Blog Post

This is a post from Rob Avis – Verge Permaculture. It hit home on exactly all the points that we at YYC Growers strive towards. This week I was interviewed by the local newspaper, The Calgary Herald, about the rising cost of food and systemic problems within the food system. The reporter wanted to know… Read More »

Pan Fried Turnips and Potatoes

INGREDIENTS lbs  potatoes, peeled and cut into 1 inch cubes 1 1⁄2lbs  turnips, peeled and cut into 1 inch cubes 5 tablespoons  butter 1 medium  sweet onion, chopped 2 garlic cloves, minced 1⁄2teaspoon  salt 1⁄4teaspoon  pepper 2 tablespoons chopped parsley DIRECTIONS Cook cubed potatoes and turnips in boiling salted water until fork tender; drain well. In a large skillet over medium heat, melt the butter. Add the… Read More »

Roast Beets and Sautéed Beet Greens

You may have seen our post on Facebook about nutritional greens. On the list was beet greens. This is why we never chop them off. Here is a simple way to eat up your beets and greens. Throw whatever veggies into the roasting side of things too. Ingredients – 1 bunch beets – trimmed, leaving… Read More »

Sauteed Zucchini

Ingredients 1 medium unpeeled garlic clove 2 teaspoons extra-virgin olive oil 1/4 teaspoon red pepper flakes 1 pound zucchini (about 4 medium), trimmed and cut into 2-by-1/4-inch matchsticks Kosher salt Freshly ground black pepper 2 tablespoons finely grated Parmesan cheese Instructions 1. Place the garlic clove on a cutting board and, using the flat side… Read More »