Cabane à sucre

Cabane à sucre
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Francothon sugar shack
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Francothon cabane à sucre

Francothon sugar shack

Commander avant: Mercredi le 21 Avril - 23.59h

Order before: Wednesday April 21st - 11:59pm

Repas prêt à cuisiner de cabane à sucre

Sugar shack meal kit

Ajouter au panier / Add to cart

√Ä-c√īt√©s suppl√©mentaires

Additional sides

Sirop d’érable/Maple syrup 540 ml

Kit d'oreille de crisse pour 3 / Pork rind kit for 3

Collecte

Pick-up

Regina

Local & Fresh
1377 Hamilton St,
Regina, SK


Mardi 27 Avril / Tuesday April 27th: 10:00 am – 6:00 pm
Mercredi 28 Avril / Wednesday April 28th: 10:00 am – 6:00 pm

Saskatoon

Pine View Farms
Cormon Park No. 344,
Saskatoon, SK

Mardi 27 Avril / Tuesday April 27th: 4:00 – 5:00 pm
Mercredi 28 Avril / Wednesday April 28th: 10:00 am – 5:00 pm

Livraison - optionnel

Delivery - optional

Saskatoon

Mardi 27 Avril / Tuesday April 27th: 2:00 to 5:00 pm

Regina

Mardi 27 Avril / Tuesday April 27th: 2:00 to 5:00 pm

bières locales - Warehouse brewing

Local beers - Warehouse brewing

Suggestions de bières pour la cabane à sucre

Sugar shack beer recommendations

Accountant Amber Ale :

Cette ale de couleur richement ambr√©e aux ar√īmes d’ester fruit√©s combine des notes malt√©s et r√īties √† une amert√Ľme et une texture moyenne. La finale en bouche est s√®che et accompagn√©e d’une amertume l√©g√®re et persistante. Un excellent choix pour les accords avec les viandes rouges, les fromages √Ęg√©s et le sirop d’√©rable.
 
Rich amber in colour and high-ester, fruit aroma; this medium bodied beer has toasty, malt notes along with medium bitterness. This dry finish is accompanied by a light, and lingering bitterness. An excellent option for pairings with red meats, aged cheeses and maple syrup.

Factory Stout :

Bi√®re noire aux ar√īmes de caf√© mod√©r√©s avec une touche de chocolat, texture moyenne avec un fini sec l√©g√®rement sucr√©. Facile √† incorporer dans les sauces et marinades fonc√©es!
 
Jet black with medium roast coffee aroma along with hints of chocolate. Medium body coffee notes in the mouthfeel with a slight sweetness that has a dry finish. Easy to incorporate in dark sauces and marinades!

Sask Harvest Lager :

Lager p√Ęle de style allemande d’une saveur rappelant le pain l√©g√®rement cuit. Bi√®re tr√®s accessible, rafra√ģchissante, l√©g√®rement acidul√©e et peu am√®re, parfaite pour toutes les occasions.
 
A premium pale German lager with a flavour reminiscent of lightly baked bread. Very approachable and refreshing with a slight tangy edge and low bitterness. A great go to beer for any occasion.
Bienvenue √† la¬†Warehouse¬†Brewing Company situ√©e dans l’iconique b√Ętiment de l’ancienne boulangerie Weston au cŇďur du¬†Warehouse¬†District de Regina en Saskatchewan. B√Ęti en 1929, l’√©difice Weston repr√©sente l’esprit ouvrier et entrepreneurial de la Saskatchewan. Nous participons activement √† la revitalisation du quartier et travaillons √† y implanter un lieu branch√© mais respectueux de cet h√©ritage. Du pain √† la bi√®re… qui a dit que l’humanit√© n’√©voluait pas? Nous sommes chanceux de maintenant faire partie du mouvement de la bi√®re artisanale de Regina qui ne cesse de grandir √† mesure qu’√©voluent les go√Ľts des consommateurs de tout √Ęge. Comme les brasseries d’il y a un si√®cle et celles qui rejoignent aujourd’hui la r√©volution brassicole dans la province, notre mission est de produire une bi√®re locale, fra√ģche variants les styles neufs et anciens avec bien sur une touche Saskatchewanaise¬†afin d’offrir une vari√©t√© de produits pouvant plaire √† tous.¬† Chacune de nos bi√®res a sa¬†propre histoire, nous esp√©rons donc que vous viendrez go√Ľter √† notre s√©lection de bi√®res en constante √©volution et que vous cr√©iez vos propres histoires gr√Ęce √† elles.¬†¬†

Welcome to the Warehouse Brewing Company located in the iconic Weston Bakery building, in the warehouse district of Regina, SK. Built in 1929, the Weston’s building represents the heritage of hard working, entrepreneurial people of Saskatchewan, and the era of the 1920s warehouse. We strive to embrace that heritage, yet as we do, create a hip vibrant anchor in the revitalization of the Warehouse District for all. From Bread to Beer… who says humankind isn’t evolving? We are lucky to be joining the craft beer revolution in Regina that continues to grow as the palates of beer drinkers old and new continue to evolve. Like those breweries of a 100 years ago, and the new revolution of craft breweries in Saskatchewan, we will make the freshest locally made beers crafted using both old-world and new-world styles, with of course a touch of local Saskatchewan flair, so that there will be a taste for everyone. Each of our beers has its own story so that it is more than just a beer. We hope you come try our ever changing diverse line up, and create your own stories around them as well.

Bières aussi disponible au Sobeys liquor store РSaskatoon & Regina.

Producteurs en vedette

Featured producers

√Črabli√®re du lac Sutherland
Deux amants de la for√™t, √Čmilien Ouellet et Denise Lang consid√®rent leurs lots bois√©s comme un beau grand jardin dont ils font un entretien m√©ticuleux de tous les instants. L‚Äô√©rabli√®re est certifi√©e biologique depuis 2004.

Sutherland lake maple grove
Two lovers of the forest, √Čmilien Ouellet and Denise Lang consider their woodlots to be a beautiful large garden, which they maintain meticulously at all times. The maple grove has been certified organic since 2004.

Ferme de Pine View
Il y a plus de 100 ans, la ferme de Pine View a été colonisée par Jacob Boldt, sa femme et leurs 18 enfants. En tant que fermiers et bouchers de quatrième génération, ils perpétuent leur héritage en offrant des viandes artisanales à la communauté en utilisant les traditions ancestrales des années passées.

Les animaux de la ferme Pine View sont nourris avec une alimentation biologiquement appropri√©e conform√©ment au protocole All Natural Protocol, et profitent du plein air toute l’ann√©e, si le temps le permet, avec beaucoup d’espace pour se d√©placer et √™tre dans leurs environment naturel. Toutes ces mesures combin√©es cr√©ent un environnement √† faible stress pour leurs animaux et se traduisent par un produit au go√Ľt sup√©rieur.

Pine View Farms
Over 100 years ago Pine View Farm was settled by Jacob Boldt, his wife, and their 18 children. As fourth generation farmers and butchers they continue their legacy by offering craft meats to the community using time honoured traditions of years gone by.

Pine View Farms’ animals are fed a biologically appropriate diet in accordance with the All Natural Protocol, and are able to enjoy the outdoors year round, weather permitting, with plenty of room to roam and exhibit their natural behaviours. All of these measures together create a low stress environment for their animals and result in a superior tasting product.

Splendor Garden
Quand il s’agit de manger sainement, un peu d’√©pice peut √™tre tr√®s utile. C’est quelque chose que Colleen a appris lorsqu’elle luttait contre le cancer du sein et luttait contre des habitudes malsaines comme l’utilisation de sel, de sucre et de beurre pour aromatiser ses plats. Les √©pices ont rendu les repas de Colleen plus app√©tissants – en plus, ils regorgent d’antioxydants et d’autres avantages nutritionnels. C’est ce qui l’a incit√©e √† faire son propre m√©lange d’√©pices, d’herbes et d’assaisonnements biologiques savoureux. Gr√Ęce √† Splendor Garden, elle permet aux autres de faire des choix sains avec des ingr√©dients satisfaisants.


Spledor Garden
When it comes to eating healthy a little spice can go a long way. That’s something Colleen learned when she was battling breast cancer and curbin unhealthy habits like using salt, sugar and butter to flavour her food. Spices made Colleen’s meals more appetizing – plus, they’re packed with antioxidants and other nutritional benefits. That’s what insipred her to make her own organic like of flavourful spices, herbs and seasoning blends. Through Splendor Garden, she enables others to make healthy choices with satisfying ingredients they can feel good about eating.

Farmer Direct Organic Farmer Direct Organic ach√®te ses c√©r√©ales d’agriculteurs engag√©s dans une agriculture familiale biologique, √©quitable et responsable. Ils utilisent des solutions de commerce biologique pour garantir une manipulation s√Ľre, √©thique et respectueuse de l’environnement tout au long de la cha√ģne d’approvisionnement, de leurs fermes familiales √† votre cuisine. Ce que tous leurs agriculteurs ont en commun, c’est une vision partag√©e d’un avenir alimentaire qui est bon pour vous, pour votre famille, pour les agriculteurs et pour la plan√®te.

Farmer Direct Organic Farmer Direct Organic purchases grains from farmers who are committed to organic, fair, and responsible family farming. They leverage Organic Trade Solutions to ensure safe, ethical, and environmentally conscious handling throughout the supply chain, from their family farms all the way to your kitchen. What all of their farmers have in common is a shared vision of a food future that is good for you, for your family, for farmers, and for the planet.
Colonie Lajord La colonie hutt√©rienne de Lajord a un √©norme jardin qu’elle partage avec ses clients du sud de la Saskatchewan! Ce sont des producteurs de protocole naturel qui fournissent de beaux l√©gumes de saison cultiv√©s avec amour.

Lajord Colony The Hutterite Colony at Lajord has a massive garden bounty that they share with fortunate customers across southern Saskatchewan! They are natural protocol producers who provide a beautiful, seasonal vegetables that taste garden fresh, look beautiful on the plate and are grown with love.

Dons supplementaires

Additional donations

La Fondation fransaskoise est un organisme de bienfaisance enregistr√© qui a pour but d’aider financierement les programmes destin√©s aux Fransaskoises et Fransaskois des quatre coins de la province.

La Fondation fransaskoise repr√©sente un v√©ritable outil d’investissement dans le d√©veloppement et l’√©panouissement de notre communaut√©.

The Fondation fransaskoise is a registered charity whose goal is to provide financial assistance to programs intended for Fransaskois and Fransaskois across the province.

The Fransaskoise Foundation represents a real investment tool in the development and vitality of our community.

Carrot cake

Carrot Cake

carotte cake 5

Carrot Cake

Carrot cake is a delicious way to celebrate the arrival of spring! This tasty cake is easy to make and can easily be made with many local ingredients. We strongly recommend locally sourced carrots as they are the juiciest and sweetest available

  • Prep Time 10 Minutes
  • Cook Time 30 - 35 Minutes
  • Total Time 45 Minutes
  • Serves 12 People

Ingredients

  • 2 1/2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cinamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground clove
  • 1 cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 3 cups gratted carrots
  • 1 cup chopped wallnuts

Instructions

  1. Step #1 Heat the oven to 350F. In a bowl, combine the flour, baking soda, spices and salt. Set asside.
  2. Step #2 In a separate bowl, add the oild, sugar, eggs and vanilla. Whip for about 5 minutes with the electric mixer.
  3. Step #3 Add the dry ingredients in 2 batches to the egg mixture. Combining between each addition. Add the carrots and wallnuts. Combine.
  4. Step #4 Butter and flour 2 9 inches cake pans. Divide the batter equally between the 2 pans. Bake at 350F for about 30 minutes or until the edge of a knife comes out clean from the middle of the cake.
  5. Step #5 Wait 10 minutes before removing the cake from the cake pan. Let cool completely on a cooling rack.

Cream Cheese Icing

creamcheese icing

Cream cheese icing

Cream cheese is a delicious classic! I can’t think of carrot cake without a lushious cream cheese icing. This icing comes together within minutes.¬†

Makes: 2 cups

  • Total Time 5 Minutes

Ingredients

  • 2 1/2 cups Icing sugar
  • 1/2 cup butter or margerine
  • 1 pack cream cheese (113g)
  • 1 tsp vanilla

Instructions

  1. Step #1: Add the cream cheese and butter to a bowl. Combine with an electric mixer until smooth.
  2. Step #2 Add the vanilla. Combine. Gradually add the icing sugar. Mix with the electric mixer until the icing is smooth. If the icing is soft, you can cool it in the refregirator to make icing the cake easier.

Spa Evening at Home

What’s better than an evening of pampering? Pour yourself a glass of your favourite wine and get ready for a relaxing evening with a delicious spa meal, charcoal face mask and beauty routine.
 
When & where:
– Saturday April 17th – 7pm
– Online on google meets
 
Spa evening at home:
– Make a super easy spa bowl with crunchy chicken & peanut sauce (2 portions)
– Charcoal face mask & beauty routine
– Learn about clean beauty
– Amazing discounts & gifts from ZestyKits & BeautyCounter
 
Hosted by:
BeautyCounter – Cheryl Giambattista
ZestyKits – Catherine & Annie Beaudoin
 
Delivery:
– Delivery of everything you will need on Saturday April 17th between noon and 5pm
 
Investment:
– $29.00
 
Available delivery location:
– Regina
– White City
– Pilote Butte
– Emerald Park
 
 

Soupe vide-frigo

Les prix alimentaires augmentent en 2021! L’augmentation pr√©vue est la PLUS √ČLEV√ČE en dollars jamais projet√©e par le Rapport sur les prix alimentaires Canadiens.

Cette soupe vide-frido est une recette facile pour r√©duire les co√Ľts alimentaires et le gaspillage alimentaire.

Dans ce blog, nous discutons:

  • Recette de soupe vide-frigo
  • Conseils de pr√©paration de soupe
  • Recette de cro√Ľtons
  • Pr√©visions des prix alimentaires en 2021
  • Gaspillage alimentaires
Prévisions des prix alimentaires

Le Rapport sur les prix alimentaires Canadiens publi√© par l’Universit√© Dalhousie et l’Universit√© de Guelph pr√©dit la plus forte augmentation en dollars de l’histoire du rapport. Une augmentation de 695 $ pour un total de 13 907 $ est le co√Ľt pr√©vu de la nourriture d’une famille avec 2 adultes et 2 enfants – Ce montant ne comprend AUCUN service de restauration.

Gaspillage alimentaires

Le gaspillage alimentaire ménagers moyens est 309 lb par an Рune valeur moyenne de 1 100 $!

Les d√©chets comestibles tout au long de la cha√ģne alimentaire sont estim√©s √† 11,2 millions de tonnes. Pour mieux comprendre la quantit√© de nourriture que cela repr√©sente, nous devons la d√©composer. 11,2 millions de tonnes de nourriture suffisent pour nourrir TOUS les Canadiens pendant 4,9 mois!

Que pouvons-nous faire?

En plat principal, en entr√©e ou en accompagnement, les soupes peuvent transformer les restes et les l√©gumes moins app√©tissants en de nouveaux plats savoureux. C’est l’un des moyens les plus rapides, les plus simples et les plus d√©licieux d’utiliser les aliments de votre r√©frig√©rateur et votre garde-manger!

Soupe vide-frigo
Ingrédients
  • 1 oignon
  • 1 cuill√®re √† soupe de beurre ou d’huile v√©g√©tale
  • 5 tasses de l√©gumes m√©lang√©s ou 1 seul l√©gume coup√© en tranches ou en quartiers (par exemple carottes, navet, courge, brocoli, chou-fleur, poireau)
  • 5 tasses de liquide de votre choix
  • Sel et poivre au go√Ľt
Préparation
  1. Dans une casserole, attendrir l’oignon dans le beurre. Ajoutez les l√©gumes et le bouillon. Porter √† √©bullition. Laisser mijoter environ 20 minutes.
  2. Facultatif – Dans un m√©langeur, r√©duisez la soupe en une pur√©e onctueuse. ¬†Saler et poivrer au go√Ľt,
Ingrédients facultatifs
Ingrédients facultatifs

Ajoutez ces ingrédients avec les légumes et le bouillon.

  • Cro√Ľte de parmesan – retirer avant de m√©langer. Cela ajoutera de l’umami √† la soupe.
  • Pomme de terre, pur√©e de pommes de terre, riz, grains cuits. Ajoutez environ 1 tasse. Cela √©paissira la soupe.
Idées de liquide

Vous pouvez inclure une combinaison de liquide.

  • eau
  • bouillon de l√©gumes
  • bouillon de poulet / boeuf
  • cr√®me (1/2 tasse)
  • lait de coco (1/2 tasse)
  • jus d’orange ou de pomme (jusqu’√† 1 tasse)
Fines herbes et / ou épices par type de légume

Ajoutez ces ingrédients avec les légumes et le bouillon.

  • L√©gumes orange
    • Cumin (1 c. √† th√©) gingembre (1 c. √† th√©)
    • Gingembre (1 c. √† th√©), curcuma (1/2 c. √† th√©), poivre (1/8 c. √†th√©), cannelle (1/2 c. √† th√©), muscade (1/4 c. √† th√©)
    • Curry (1 c. √† th√©), curcuma (1 c. √† th√©), poivre (1/8 c. √† th√©), 1 citron (zeste et jus – ajouter quand la cuisson est termin√©e)
  • L√©gumes vari√©s
    • Feuille de laurier (1), thym (1/2 c. √† th√©)
    • Origan (1 c. √† th√©), basilic (1 c. √† th√©)
    • Herbes de Provences¬† (2 c. √† th√©)
    • Herbes Italienne¬†(2 c. √† th√©)
  • L√©gumes verts
    • Aneth (au go√Ľt), yogurt Grecque (au go√Ľt)
    • pesto (2¬†√† 3 c. √† table)
Garnishes

Utilisez pour décorer la soupe.

  • Cro√Ľtons – voir la recette ci-dessous
  • Herbes
  • Parmesan
  • Viande (bacon croustillant, restes de poulet, …)
  • Cr√®me / yogourt Greque
  • Zeste de citron ou orange
  • Pesto
Conseils de préparation de la soupe

1. Pour rendre la soupe jolie, utilisez des l√©gumes de la m√™me couleur. Lorsque vous m√©langez tous les restes de l√©gumes pour une soupe, la soupe peut √™tre un peu brune. √Ä partir d’aujourd’hui, vos soupes vide-frigo seront vibrantes avec diff√©rentes combinaisons de couleurs.

  • Produits orange
    • patate douce, carottes, courges, potiron, poivrons, …
  • Produits verts
    • Brocoli, √©pinards, laitue, fenouil, poireaux, …
  • Produit neutre
    • pommes de terre, choux-fleurs, panais, rutabaga, pommes, …
    • Les produits neutres peuvent √™tre ajout√©s √† n’importe quelle soupe color√©e ou peuvent √™tre utilis√©s pour faire une soupe tr√®s l√©g√®rement color√©e.

2. Pour contr√īler l’√©paisseur de votre soupe, vous pouvez retirer environ 1 tasse de bouillon avant de m√©langer et l’ajouter √† nouveau comme vous le souhaitez.

Recette de cro√Ľtons

Puisque nous faisons une soupe vide-frigo, autant doubler la r√©duction des d√©chets et faire des cro√Ľtons avec du pain sec. Les cro√Ľtons faits maison n’ont pas le m√™me go√Ľt que ceux achet√©s en magasin. Ils sont remplis de saveurs. Pr√©parez-vous √† tomber amoureux des cro√Ľtons!

Ingrédients
  • Reste de pain – environ 4 tasses
  • Huile – 1 cuill√®re √† soupe
    • par exemple: cameline, olive, huile de p√©pins de raisin, avocat
  • Fines herbes – 1 cuill√®re √† soupe
    • par exemple: √©pices italiennes, provence, basilic, origan.
  • Sel & poivre
Préparation
  • Chauffer le four √† 375F.
  • Tapisser une plaque √† p√Ętisserie de papier sulfuris√© ou d’un tapis de cuisson en silicone.
  • Coupez le pain en cubes de 1/2 √† 1 pouce. Placez les cubes de pain sur la plaque √† p√Ętisserie tapiss√©e.
  • Versez l‚Äôhuile sur le pain et ajoutez les fines herbes. Poivrez g√©n√©reusement et ajoutez une pinc√©e de sel. M√©langez bien avec les mains et placez en une seule couche.
  • Cuire au four 15 minutes. Laisser refroidir.
Pourquoi des cro√Ľtons faits maison?
  • Les cro√Ľtons faits maison co√Ľtent moins de la moiti√© du prix des cro√Ľtons achet√©s en magasin et ont un bien meilleur go√Ľt.
  • La liste des ingr√©dients est simple et de haute qualit√©.
  • R√©duisez le gaspillage alimentaire en utilisant du pain qui aurait pu se retrouver √† la poubelle.
prévision des prix alimentaires au Canada

Le Rapport sur les prix alimentaires Canadiens publi√© par l‚ÄôUniversit√© Dalhousie et l‚ÄôUniversit√© de Guelph en collaboration avec l‚ÄôUniversit√© de la Saskatchewan et l‚ÄôUniversit√© de la Colombie-Britannique pr√©dit la plus forte augmentation en dollars de l’histoire du rapport.

Les prévisions de prix alimentaires pour 2021 sont les suivantes:

Credit: https://cdn.dal.ca/content/dam/dalhousie/pdf/sites/agri-food/Food%20Price%20Report%202021-FR%20(December%201).pdf

Le rapport 2021 prévoit que les prix globaux des denrées alimentaires augmenteront de 3 à 5%.

Une augmentation de 695 $ pour un total de 13907 $ est prévu pour une famille avec ces membres:

  • un homme (31 √† 50 ans)
  • une femme (√Ęg√©e de 31 √† 50 ans)
  • un gar√ßon (de 14 √† 18 ans)
  • une fille (de 9 √† 13 ans)

Ce montant exclue complètement les services alimentaire.

Déchets alimentaires
Gaspillage alimentaire ménager

Les déchets ménagers moyens sont de 309 lb / an de nourriture Рune valeur moyenne de 1 100 $!

Gaspillage alimentaire tout au long de la cha√ģne alimentaire¬†

Au Canada, 58% des aliments produits sont gaspill√©s tout au long de la cha√ģne alimentaire, soit un total de 35,5 millions de tonnes. Cela comprend les aliments non comestibles comme les coquilles d’Ňďufs et les os. Les d√©chets comestibles sur l’ensemble de la cha√ģne alimentaire sont estim√©s √† 11,2 millions de tonnes.

Pour mieux comprendre la quantité de nourriture que représentent 11,2 millions de tonnes, nous devons la décomposer. Voici les maths:

  • Combien de nourriture cela repr√©sente-t-il par Canadien?
    • 11,2 millions de tonnes de nourriture / 37,6 millions de canadiens = 0,3 tonne / canadien
    • 1 tonne = 2000 livres
    • 0,3 tonne = 600 livres
  • Combien de temps faut-il pour manger cette quantit√© de nourriture?
    • Une personne mange en moyenne 4 livres par jour.
    • 600/4 = 150 jours de nourriture
    • 150 jours = 4,9 mois

Ces 11,2 millions de tonnes de nourriture suffisent pour nourrir chaque Canadien pendant 4,9 mois!

Gaspillage alimentaire dans le monde
  • ¬†

Le gaspillage alimentaire est un probl√®me mondial important √† l’√©chelle mondiale. Voici quelques chiffres pour mieux comprendre l’impact du gaspillage alimentaire:

  • 1/3 de la nourriture produite dans le monde est perdue ou jet√©e, soit environ 1,3 milliard de tonnes par an
  • Les denr√©es alimentaires produites mais non consomm√©es inutilement occupent pr√®s de 1,4 milliard d’hectares de terres, soit la taille du Canada et de l’Inde combin√©s.
  • La production de toute cette nourriture perdue ou jet√©e n√©cessite environ 1/4 de toute l’eau utilis√©e dans l’agriculture chaque ann√©e.
Références
More Blogs
blog

Soupe vide-frigo

blog

Reduce food cost & food waste with soup

blog

Cabane à sucre maison

blog

Butter

blog

Beurre

Reduce food cost & food waste with soup

Food prices are going UP in 2021! The forecasted increase is the HIGHEST in dollar EVER projected by the Canada Food Price Report. 

This empty fridge soup is an easy way to reduce your food costs and your food waste.

In this blog we discuss

  • Empty fridge soup recipe
  • Soup preparation tips
  • Crouton recipe
  • Food price forecast
  • Food waste
Canada's food price forecast

Canada‚Äôs Food Price Report, published by Dalhousie University and the University of Guelph predicts the highest increase in dollars of the report’s history.¬† An increase of 695$ for a total of 13,907$ is the anticipated food cost of a family with 2 adults and 2 children – This amount DOES NOT include ANY food service.¬†

Food waste

The average household waste 309 lbs/year of food – worth on average 1,100$!

The comestible waste throughout the food chain is estimated at 11.2 million tons.  To better understand how much food that represents we need to break it down. 11.2 million tons of food is enough to feed ALL Canadian for 4.9 months!

What can we do?

As a starter, main course, side dish or as a sauce, soups can transform yesterday’s leftovers and less appetizing vegetables into tasty new dishes. It’s one of the fastest, easiest, and most delicious ways to use up the foods in your fridge and pantry!

 

Empty Fridge Soup
Ingredients
  • 1 Onion
  • 1 tbsp Butter or vegetable oil
  • 5 cups of mixed vegetables or 1 single vegetable cut into slices or quarters (e.g. carrots, turnip, squash, broccoli, cauliflower, leek)
  • 5 cups of liquid of your choice
  • Salt and pepper, to taste
Preparation
  1. In a saucepan, soften the onion in the butter. Add the vegetables and broth. Bring to a boil. Simmer for about 20 minutes.
  2. Optional – In a blender, reduce the soup to a smooth puree. Salt and pepper.
Optional ingredients
Optional soup ingredients

Add these ingredients with the vegetables and broth. 

  • Parmesan rind – remove before blending. It will add umami to the soup
  • Potato, mashed potatoes, rice, grains. Add about 1 cup. It will thicken the soup.
Soup liquid ideas

You can include a combinations of liquid.

  • water
  • vegetables broth
  • chicken/beef broth
  • cream (1/2 cup)
  • coconut milk (1/2 cup)
  • orange or apple juice (up to 1 cup)
Fine herbs &/or spices by vegetable type

Add these ingredients with the vegetables and broth.

  • Orange vegetables
    • Cumin (1 tsp) ginger (1 tsp)
    • Ginger (1 tsp), turmeric (1/2 tsp), pepper (1/8 tsp), cinnamon (1/2 tsp), nutmeg (1/4 tsp)
    • Curry (1 tsp), turmeric (1 tsp), pepper (1/8 tsp), 1 lemon (zest and juice add after the coup is cooked)
  • Varied vegetables
    • Bay leaf (1), thyme (1/2 tsp)
    • Oregano (1 tsp), basil (1 tsp)
    • Provence herbs (2 tsp)
    • Italian herbs (2 tsp)
  • Green vegetables
    • Dill (to taste), Greek yogurt (to taste)
    • pesto (2 to 3 tbsp)
Garnishes

Use to decorate the soup.

  • Croutons – see recipe below
  • Herbs
  • Parmesan¬†
  • Meat (crispy bacon, leftover chicken,…)
  • Cream / Greek yogurt
  • Lemon or orange zest
  • Pesto
Soup preparation tips

1. To make the soup pretty, use vegetables of the same color. When you mix all the leftover vegetables for a soup, the soup can be a little brown. From today, your soups will be vibrant with different color combinations. 

  • Orange produce
    • sweet potato, carrots, squash, pumpkin, bell peppers,…
  • Green produce
    • Broccoli, spinach, lettuce, fennel, leeks, …
  • Neutral produce
    • potatoes, cauliflowers, parsnips, rutabaga, apples,…
    • Neutral produce can be added to any colour soup or can be used to make a very lightly coloured soup.¬†

2. To control the thickness of your soup, you can remove about 1 cup of the broth before blending and add it back as desired.

 

Croutons recipe

Since we are making an “empty fridge soup” might as well double up on the waste reduction and make croutons with leftover or dried bread.¬† Home made croutons taste nothing like store bought ones. They are filled with layers of flavours. Get ready to fall in love with croutons!

Ingredients
  • Leftover bread – about 4 cups
  • Oil – 1 tbsp¬†
    • e.g. cameline, olive, grapeseed oil, avocado
  • Dried herbs of choice – 1 tbsp¬†
    • e.g: Italian spices, provence, basil, oregano.
  • Salt & pepper
Preparation

Preparation

  • Heat the oven to 375F. Line a baking sheet with parment paper or a silicon cooking mat.
  • Cut the bread in 1/2 to 1 inch cubes. Place the bread cubes on the lined baking sheet.
  • Drizzle the bread with oil, herbs, salt & pepper.¬†
  • Combine with your hands and place in a single layer.
  • Bake 15 minutes. Let cool.
Why homemade croutons?
  • Home made croutons cost lest than half the price of store bought ones and taste a lot better.
  • The ingredient list is simple and high quality.
  • Reduce food waste by using bread that may have ended up in the garbage.¬†
Canada's food price forecast

Canada‚Äôs Food Price Report, published by Dalhousie University and the University of Guelph predicts the highest increase in dollars of the report’s history.¬†

The 2021 food price forecast is as follows:

Credit: https://cdn.dal.ca/content/dam/dalhousie/pdf/sites/agri-food/Food%20Price%20Report%202021%20-%20EN%20(December%208).pdf

The 2021 report forecasts that overall food prices will increase 3 to 5%.

An increase of 695$ for a total of 13,907$ is the anticipated food cost of a family with these members:

  • a man (age 31‚Äď50)
  • a woman (age 31‚Äď 50)
  • a boy (age 14‚Äď18)
  • a girl (age 9‚Äď13)

This amount does not includes any food service expenses. 

Food Waste
Household food waste

The average household waste 309 lbs/year of food – worth on average 1,100$!

Food chain total waste

In Canada, 58% of the food produced is wasted throughout the food chain Рa total of 35,5 million tons. This includes non comestible foods like eggshells and bones.  The comestible waste throughout the entire food chain is estimated at 11,2 million tons. 

To better understand how much food that 11,2 million tons represents we need to break it down. Here are the maths:

  • How much food is that per Canadian?
    • 11,2 millions tons of food/ 37.6 million canadians = 0.3 tons/Canadian
    • 1 ton = 2000 lbs
    • 0.3 tons = 600 lbs
  • How long does it take to eat this amount of food?
    • The average person eats 4 pounds a day.
    • 600/4 = 150 days of food
    • 150 days = 4.9 months

This 11,2 million tons of food is enough food to feed each Canadian for 4.9 months!

Global food waste
  • ¬†

Food waste is an important global issue globally. Here are some numbers to better understand the impact of food waste:

  • 1/3 of the food produced in the world is lost or thrown away, equivalent to around 1.3 billion tonnes per year
  • Food produced but not consumed unnecessarily occupies nearly 1.4 billion hectares of land, which is the size of Canada and India combined.
  • Producing all this lost or discarded food requires about 1/4 of all the water used in agriculture each year.

sources:

Sources
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Crispy tofu buddha bowl

This beautiful sunshine filled bowl is the perfect supper during a sunny day. This¬† bowl is filled with jerk spiced crispy tofu, sweet carrots, fresh romaine,¬† red cabage, mixed grains and savoury peanut sauce.¬† This recipe is ready in 25 minutes, is super easy and delicious! It’s the perfect meal to eat outside!¬†

Featured Local Products

You will need

Preparation

1

Prepare and cook mixed grains:  Bring water (3 cups, 6 cups, 9 cup) to a boil in a medium pot on high heat. Stir in the mixed grains.  Cover and reduce heat to low.  Cook 20 minutes. Remove from the heat and let stand (with lid) for about 5 minutes. In a strainer, drain excess water.  

2

Prepare and cook the tofu: While the mixed grains are cooking, cut the tofu in 2 cm cubes. Coat each cube with the cornstarch spice mix.  Salt (1/2 tsp, 1 tsp, 1 1/2 tsp) the tofu and heat oil (1/2 tbsp, 1 tbsp, 1 1/2 tbsp) in a pan on medium heat.  Once the pan is hot, add the tofu cubes ensuring there is space between each cube. Cook about 4 minutes (or until crispy), turn and cook an additional 4 minutes. Set aside.

Crispy note: To ensure maximum crispiness of tofu cubes, turn the cubes carefully with a fork when they easily lift from the pan. Do not move the tofu while its cooking.  

6 portions note: If you have a 6 portion meal, you may require 2 pans or you can cook the tofu in 2 batches. 

3

Prepare the carrots and cabbage: Wash and rinse all produce. Cut the carrots and cabbage¬†both in thin slices of ¬ľ cm.¬†

Cabbage note:  When opening the cabbage, place the bag under running cold water. This reduces the spread of the gas and smell emitted by the cabbage. 

4

Assemble & Serve: Serve by placing some of each ingredient on plates or bowls: quinoa, romaine lettuce, carrot, red cabbage and crispy tofu. Top with the peanut sauce.

Note: this bowl is also delicious the following day. Heat the tofu on a baking sheet to make it crispy. Add the dressing and romaine just before serving to ensure the vegetables stay crunchy.

Bon Appétit!

Ingredients

included

2 portions

4 portions

6 portions

tofu

1/2

1

1 1/2

mixed grains

2/3 cup

1 1/3 cup

2 cups

romaine lettuce

90 gr

180 gr

260 gr

red cabbage

80 gr

160 gr

240 gr

carrot

150 gr

300 gr

450 gr

cornstarch mix

45 gr

90 gr

135 gr

Peanut sauce

120 ml

240 ml

360 ml

Health Fact

Dr. Craig Herrington, Naturopath

Owner of Regina Naturopathic

CABBAGE
A number of recent studies suggest that eating cabbage can promote healthy estrogen metabolism, reducing the risk of hormone positive breast cancer. 

Cooking with Kids

Lacey Engel, Dietician

Owner of Beyond Baby Nutrition

Cooking for kids?
Feel free to slowly introduce new flavour to children. Some children may need a few tries to enjoy red cabbage. Try giving a little bit of the cabbage to children to see if they like it. You can cut the piece of cabbage in a funny shape to increase their curiosity. If they don’t like it, don’t be concerned, it may take up to 20 exposures for a child to learn to like a food.

Making this recipe with kids?
Ask the child to help by completing step 2 & 4.

  • Coat the chicken in cornstarch and spice mix & salt the chicken
  • Assemble & serve¬†

Recommended Wine Pairing

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price
(SLGA): $15.04

CONO SUR ORGANIC SAUVIGNON BLANC
Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Colour: White
Alcohol: 
13.5%
Price (SLGA): $13.15

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Crispy chicken buddha bowl

This beautiful sunshine filled bowl is the perfect supper during a sunny day. This¬† bowl is filled with jerk spiced crispy chicken, sweet carrots, fresh romaine,¬† red cabage, mixed grains and savoury peanut sauce.¬† This recipe is ready in 25 minutes, is super easy and delicious! It’s the perfect meal to eat outside!¬†

Featured Local Products

You will need

Preparation

1

Prepare and cook mixed grains:  Bring water (3 cups, 6 cups, 9 cup) to a boil in a medium pot on high heat. Stir in the mixed grains. Cover and reduce heat to low. Cook for 20 minutes. Remove from the heat and let stand (with lid) for about 5 minutes. In a strainer, drain excess water.  

2

Prepare and cook the chicken: While the mixed grains are cooking, cut the chicken thigh in 2 cm cubes. Coat each chicken cube with the cornstarch spice mix. Salt (1/2 tsp, 1 tsp, 1 1/2 tsp) the chicken and heat  oil (1/2 tbsp, 1 tbsp, 1 1/2 tbsp) in a pan on medium heat.  Once the pan is hot, add the chicken cubes ensuring there is space between each cube. Cook about 4 minutes (or until crispy), turn and cook an additional 4 minutes. Set aside.

Crispy note: To ensure maximum crispiness of the chicken cubes, turn the cubes carefully with a fork when they easily lift from the pan. Do not move the chicken while its cooking.  

6 portions note: If you have a 6 portion meal, you may require 2 pans or you can cook the chicken in 2 batches. 

Chicken internal temperature: Ensure the chicken is cooked to an internal temperature of 165¬ļF.

3

Prepare the carrots and cabbage: Wash and rinse all produce. Cut the carrots and cabbage¬†both in thin slices of ¬ľ cm.

Cabbage note:  When opening the cabbage, place the bag under running cold water. This reduces the spread of the gas and smell emitted by the cabbage. 

4

Assemble & Serve: Serve by placing some of each ingredient on plates or bowls: quinoa, romaine lettuce, carrot, red cabbage and crispy chicken. Top with the peanut sauce.

Note: this bowl is also delicious the following day. Heat the chicken on a baking sheet to make it crispy. Add the dressing and romaine just before serving to ensure the vegetables stay crunchy.

Bon Appétit!

Ingredients

included

2 portions

4 portions

6 portions

chicken thigh

220 gr

440 gr

660 gr

mixed grains

2/3 cup

1 1/3 cup

2 cups

romaine lettuce

90 gr

180 gr

260 gr

red cabbage

80 gr

160 gr

240 gr

carrot

150 gr

300 gr

450 gr

cornstarch mix

45 gr

90 gr

135 gr

Peanut sauce

120 ml

240 ml

360 ml

Health Fact

Dr. Craig Herrington, Naturopath

Owner of Regina Naturopathic

CABBAGE
A number of recent studies suggest that eating cabbage can promote healthy estrogen metabolism, reducing the risk of hormone positive breast cancer. 

Cooking with Kids

Lacey Engel, Dietician

Owner of Beyond Baby Nutrition

Cooking for kids?
Feel free to slowly introduce new flavour to children. Some children may need a few tries to enjoy red cabbage. Try giving a little bit of the cabbage to children to see if they like it. You can cut the piece of cabbage in a funny shape to increase their curiosity. If they don’t like it, don’t be concerned, it may take up to 20 exposures for a child to learn to like a food.

Making this recipe with kids?
Ask the child to help by completing step 2 & 4.

  • Coat the chicken in cornstarch and spice mix & salt the chicken
  • Assemble & serve¬†

Recommended Wine Pairing

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price
(SLGA): $15.04

CONO SUR ORGANIC SAUVIGNON BLANC
Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Colour: White
Alcohol: 
13.5%
Price (SLGA): $13.15

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Cabane à sucre maison

Sugar shack

You probably heard of sugar shacking, this mysterious springtime activity Canadians from Eastern provinces partake in every year. If you ever wondered what a Cabane à Sucre (sugar shack) is all about, what really happens at these festive gatherings, and how to experience it DIY, read on.

The romance and nostalgia of sugar shacks is unmistakable. Traditional feasts, wood fires, maple taffy on fresh snow, sleigh rides, and energetic folk music are woven into the fabric of a northeastern Canadian springtime.When the sugary sap begins to flow during le temps des sucres, friends and families head to their local sugar shack for a day of family-friendly activities and a feast of maple-soaked delicacies designed for sharing at long communal tables.

Did you know?

Cabane à sucre (sugar shack) is a small building built in a maple grove where maple products like maple syrup, maple butter and maple taffy are prepared.

Maple Taffy

Making your own maple taffy is super easy, fun and DELICIOUS!

What do I need?

  • maple syrup (about 1/2 cup for 4 people)
  • candy thermometer
  • metal spoon
  • pot
  • popscicle sticks
  • snow¬†

Preparation

  1. Place the maple syrup in a pot on medium heat. Stirting constently with a metal spoon, bring to 238F.
  2. As soon as the maple syrup reaches 238F, remove from the heat Рthe syrup will be bubbly. 
  3. Spoon the hot syrup in lines on the snow. Using a popscicle stick, turn the taffy on the stick.

An Indigenous tradition lives on

Settlers observed Indigenous making maple sugar every spring that would be used to get them through the tough winter months. The sugar was then broken down into slices or shaved directly over dishes.

The sugar shacks and maple syrup are of great importance in the cultural identity of Canadiams, it is to the Indigenous. 

An Iroquois legend describes the piercing of maple bark and the use of its sweet sap to cook game, which is said to be at the origin of the culinary tradition of cooking with maple. Maple syrup is so central to traditions,¬† the Ojibway also call the sugar season “maple moon” or “sugar month”, since it lasts 4 to 6 weeks, from March to April.

In the 17th century, the French, who began to have permanent installations in North America, in turn began to collect maple water. 

The romance and nostalgia of sugar shacks is unmistakable. Traditional feasts, wood fires, maple taffy on fresh snow, sleigh rides, and energetic folk music are woven into the fabric of a northeastern Canadian springtime.When the sugary sap begins to flow during le temps des sucres, friends and families head to their local sugar shack for a day of family-friendly activities and a feast of maple-soaked delicacies designed for sharing at long communal tables.

Bring the cabane à sucre home

Come on a journey with us as we bring the cabane à sucre home with rich, indulgent sugar shack feast recipes.

Did you know?

Canada accounts for 72% of the globe’s maple syrup output. Qu√©bec produces 91% of Canadian maple syrup.

The traditional cabane √† sucre meal includes pea soup, thick-cut ham, sausage links, bacon, omelet, fried pork rinds called “oreilles de crisse,” roasted potatoes, pickles, pickled beets, baked beans, fresh-baked bread and, most importantly, lots of maple syrup.¬†

Maple syrup is central to sugar shack meals. It‚Äôs basically the law: Everything ‚ÄĒ we mean everything ‚ÄĒ on the table must be doused in sweet sticky maple syrup. That includes all the savoury items! Every dish either contains or is bathed in maple syrup: thick-cut ham, baked beans, sausages links, omelet, pancakes… Savoury dishes like: Pea soup and bacon rinds (colourfully known as oreilles de crisses) balance out this sweet extravagance. To cover your bases, you should probably stock up on a few bottles of maple syrup. Dessert is the pi√®ce de r√©sistance of this feast. Traditional desserts include maple sugar pie, pouding ch√īmeur ‚Äúpoor man‚Äôs pudding‚ÄĚ ‚ÄĒ a Depression-era sweet treat served warm and topped with vanilla ice cream. At the end of the meal, you always have a little room for maple taffy, poured warm on fresh snow.

Let’s break down the 3 main categories of food required for a truly traditional sugar shack meal.

Breakfast foods

Sugar shacks feature plates upon plates of everyone’s favourite breakfast foods.

Serve your guests the classics: 

Don’t forget to keep your guests happy with warm coffee and juices.

Salty foods

What goes better with sweet than salty? Nothing, that’s what! Supplement your breakfast spread with a few salty dishes. The traditional savoury dishes include:

The star of the show: Dessert

Sugar shack begins and ends with maple. Classic sugar shack desserts include:


La cr√®me de la cr√®me of any sugar shack experience is none-other than maple taffy ‚Äútire d‚Äô√©rable‚ÄĚ. Kids and adults go crazy for the sticky, chilled delight that is maple taffy. No worries, it‚Äôs a lot easier to make than it looks!

What to do other than eating?

Other than eating, what creates a traditional sugar shack experience? That answer is simple… music! Nothing brings us to the romantic world of traditional shacks like folklore Quebec music. We created a spotify playlist to share with you the joyful soul of the Cabane à sucre tradition.

In Québec, many sugar shacks offer horse sleigh rides to visit the property, walk or hike in the woods, traditional music and dancing, petting zoos and snowshoeing. 

When we host our sugar shack meals we love to go for a walk around Wascana lake and dancing to traditional music.

Did you know?

Canada produced 13.2 million gallons of maple syrup in 2019 which contributes $750 million to Canada’s GDP

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Pepperoni mushroom pizza

This pepperoni mushroom pizza is an amazing comfort dish!¬† Pizza is a fun dish to make as a family. You won’t believe how easily this crowd pleaser comes together! Every one will want seconds. This pizza comes with a side of tomato cucumber salad with balsamic dressing.¬†

Featured Local Products

You will need:

Preparation

1

Roll out the pizza dough: Turn on the oven to 425F. Lightly flour the counter. Place the dough on the floured surface and dust with flour. Roll out the dough to about 1/2 cm thick. 

 

Gluten-Friendly: Skip this step as the pizza dough is already rolled out.

2

Garnish and Cook the pizza: Place the dough on a lined baking sheet. Use your hands to pull the dough and shape it as desired. Evenly spread the pizza sauce on the pizza. Cut the mushroom in thin slices of about 1/4 cm. Place the pepperoni and mushroom slices evenly over the pizza. Evenly sprinkle the mozzarella on the pizza. Bake at 425F in the oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly.

Individual pizza note: If you are making individual pizzas, make sure to check them at about 10 minutes to make sure they are not overcooked. 

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the pizza dough. Bake about 10 minutes.

*Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box. Keep the Gluten Free Pizza dough in the fridge or freezer. 

3

Prepare the vegetables: Dice the tomatoes in 2 cm dices. Slice the cucumber in 1/2 cm thick slices. 

4

Assemble & garnish: In a large bowl, add the lettuce, tomatoes, cucumber and balsamic dressing. Combine. Slice the pizza and serve.  

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

pepperoni

50 gr

100 gr

150 gr

mushroom

80 gr

160 gr

240 gr

pizza dough

250 gr

500 gr

750 gr

signature pizza sauce

1/4 cup

1/2 cup

3/4 cup

mozarella

100 gr

200 gr

300 gr

lettuce blend

90 gr

180 gr

270 gr

mini cucumber

1

2

3

tomatoes

2

4

6

balsamic dressing

2 tbsp

1/4 cup

1/3 cup

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins. 
Region: California, USA
Alcohol: 13%
Price
(SLGA): $12.78

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples. 
Region: California, USA
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

  • Prepare the salad¬†
  • Serve

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Butter

In this blog we discuss

  • butter industry and demand
  • What is happening with our dairy products in Canada? #Buttergate
  • How to make butter at home
  • The seasonality of butter
  • Types of butter sold in stores
Butter industry and demand

The butter industry in Canada is estimated at $ 20 billion. According to the National Post, butter sales increased 21% in 2020.

Demand for butter is generally seasonal, increasing during the holidays and other festivities that require baking. The waves of the pandemic, however, have created a new kind of seasonality: sales of butter have increased during periods of containment. As people sought solace in baking and began to cook the vast majority of their meals at home, they turned to butter.

What is happening with our dairy? #buttergate

For months now, many Canadians have noticed that the quality of dairy products has changed: e.g. cheeses with a funny texture, butter that does not soften as much at room temperature, coffee milk that does not foam properly.

Apparently, since last summer, some dairy farmers have been giving their dairy cows energy supplements. One of these supplements contains a lot of palmitic acid or … palm oil. In other words, some producers feed their dairy cows palm oil or palmitic acids – one of the most dreaded food ingredients by humans. Palm oil not only has devastating effects on the environment but can also promote bad cholesterol – which increases cardiovascular risks.

The surge in demand for butter is putting pressure on farmers. Mixing palm oil with cow feed boosts milk fat, weight, and profits.

The effects on human health of this important change in the diet of cows are not known. Sylvain Charlebois, director of the Laboratory of Agri-Food Analytical Sciences at Dalhousie University, goes so far as to say that he is extremely concerned about this change.

Some brands of butter seem to have retained the same quality. No one can say for sure which brands or products are affected by these supplements. Some companies are developing technology that will allow butter manufacturers to detect palmitic acids in the product they receive.

The recent surge in demand for butter is putting pressure on farmers. Mixing palm oil with cow feed boosts milk fat, weight, and profits. The vast majority of small producers prefer not to use their additives because they are concern about the impact on the milk’s quality. Most dairy farmers want the situation to end as soon as possible.

How to make butter at home

If you like high quality butters, you can buy cream from small local producers and make your own! This is a great pandemic project.

  • 2 cups good quality high fat whipping cream
  • 1/2 tsp. Salt (optional)
  1. Pour the cream into a bowl. With an electric whisk, whip the 35% cream with the salt (optional) at medium speed. After about 10 minutes, the cream will become lumpy, and a clear, whitish liquid will appear.
  2. Continue whisking gently for a few minutes, until the butter begins to form a ball around the beaters.
  3. Place a cheesecloth in a sieve. Place the sieve in a bowl to catch the buttermilk. Press the butter into the cotton cheese to remove the liquid.
    wash the butter to remove the remaining buttermilk. Rinse the butter in a bowl of VERY cold water. This rinses out any remaining whey which could make the butter rancid, and you can even use ice water if you want.
  4. Store the butter in an airtight container in the refrigerator. The butter will keep for up to a week.

Makes: about 3/4 cup

Cutured butter: Cultured butter has a complex flavour profile. To make cultured butter add 2 tbsp of high quality plain yogurt to the cream and combine. Let sit in a bowl covered at room temperature 8 to 24 hours before making the butter. You will know the cream is ready to use when you see small bubbles on the cream. Place the cream in the fridge about 1 hour before whipping it. After following these steps, follow the recipe above.

The seasonality of butter

Just as butter consumption depends on the seasons, so too is the butter itself.

Butter is the expression of what cows eat and their environment. The taste, color and texture of butter reflects its terroir (soil, topography and climate), the breed and the diet of the cows, its complex flavor is the result of more than 500 fatty acids and 400 compounds volatile.

In spring and early summer the butter is a darker yellow because cows eat grass at this time of year, which contains a high percentage of orange and yellow carotenes. The pasture is also filled with herbs and flowers, which gives the butter floral and herbaceous notes.In winter, the cow’s diet is supplemented with silage, so the butter is pale, more fatty, firmer and sweeter to the taste.

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