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 »
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 »
We are pleased to bring you a lower price for our room mates, Devil’s Head coffee. Now only $10.50 a week for a freshly roasted, half pound of beans. And just added, $20.50 for a full pound of Devil’s Head fresh beans. At Devil’s Head Coffee, we bring you exotic coffees from all over the… Read More »
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 »
Our friends at Last Best Brewery (well the chef, anyway) has created an amazing recipe to use up your chard with.
April 1, 2016 6:45 at the Hillhurst Sunnyside Community Center With much excitement, we bring you a documentary by Kai Cabodyna a.k.a. Wabi Sabi Libra exploring Calgary’s local food movement. From the ground up and the top down, issues of land access, policy, finance, climate, and city planning are examined. Hear the thoughts of farmers, restaurant owners,… Read More »
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 »
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 »
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 »
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 »