We made it downtown today for Market Saturday. It's officially summer but the weather has been feeling more like fall. We even had a frost warning last night... in June! WTF?!? This morning started a little cool but warmed up enough to get out for a walk. The chillier weather worked in our favour and allowed us to snag two Do-Si Donuts: our favourite Seabuckthorn Berry with White Chocolate and the elusive Saskatoon Berry. We also tried a couple of new (to us) vendors.
I recently tried kombucha for the first time. I bought a case of GT's Organic Raw Kombucha in Gingerade from Costco, which may have been a bit ambitious. I'm warming up to its zingy fizz and essence of apple cider vinegar but it is definitely an acquired taste. Despite my mediocre first impression, this morning I branched out and tried another brand from locals, Crave Kombucha. Theirs is not effervescent which makes it more like a tea than pop, and the flavours are delicious. The raspberry mint pairs the sweetness of raspberries with just a hint of mint. It's a new addition to their menu and is so refreshing. A must try. I also snagged a mango cranberry. They offer samples so you can stop by and try before you buy. But you will definitely buy. Crave is also available in select stores if you need to get your booch on mid-week. My second new purchase was a delicious Cilantro Sauce from Bina's Ethnic Foods of Nepal. The cilantro is fresh while the garlic gives it a punch. My friend uses it as a topping for eggs but I could put this on everything. And I started with my tacos this afternoon. This is definitely my new favourite condiment. Grab a jar and a bag of her Wo Mari (green onion cakes), too! Bina also encourages trying before buying, so pop by and sample her wares. Once you've got the cilantro sauce, you're going to want to make tacos, so allow me to introduce you to my taco seasoning. I love making my own spice blends so I can control what goes into them. Read the ingredient list on your favourite brand; if you're also wondering what ethoxyquin is, then try my recipe. You can omit the crushed chilis if your personal Scoville scale is low.
INGREDIENTS:
1 tbsp (15ml) chili powder 1½ tsp (7.5ml) cumin 1 tsp (5ml) ground pepper ½ tsp (2.5ml) salt ¼ tsp (1ml) garlic powder ¼ tsp (1ml) onion powder ¼ tsp (1ml) crushed chilis flakes ¼ tsp (1ml) oregano
DIRECTIONS:
Place all ingredients into a bowl and mix well. Brown your meat and drain off any fat. Add your taco seasoning and mix well. Add ⅓ cup of water and simmer until water is absorbed. Make ahead and store in an airtight container for up to six months. Yield: 1½ tbsp = 1 pkg store-bought
So many delicious options at our local market. Be sure to check these two out this summer!
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