Food Day Canada- celebrating Canadian producers

Coming up on the 30^th of the July, is the annual  “Food Day Canada”.

This is an unofficial celebration of Canadian food, and food producers.

It was begun by Anita Stewart in 2003.

She is the food laureate at the University of Guelph in Ontario, a food commentator and columnist, and founder of Food Day Canada.

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Canada supplies food products to the world which are then often turned into iconic products of that country.

However, often Canadians aren’t really aware of many of the food products produced here.

Anita Stewart sought to change that and create support for domestic farmers by creating Food Day Canada.

This is Canada’s 149^th anniversary so this year Stewart created a list of 149  “Product of Canada” foods.

She also notes the important nuance in labelling between “Made in..” and “Product of…”

“For years I’ve cajoled and coached people to Cook Like a Canadian, now it’s time to Shop Like a Canadian,” said Anita Stewart. “This list is a start to knowing where your food comes from and how to find it so you can celebrate every last tasty morsel grown in Canada. After all, Canada IS food and the world is richer for it!”

• Food Day Canada website
• Food Day Canada –Facebook

This year the world is celebrating pulses…those amazing, protein-packed, easy to cook legumes that are so at home in Canada.  Here’s a recipe that you can use at any time of the year.

The ‘burger’ mixture can be prepared a day ahead of time and cooked either for full size burger buns but we love them as sliders.  Top them with lentil sprouts (to carry on the same colour theme, we sprout beluga lentils), a bit of good locally made mustard (Canada grows the finest mustard seed on earth), some green salsa and a pungent garlic mayonnaise (aioli) Or, if you get ambitious, make your own ketchup (see recipe below).

• 1 ½ cups cooked black turtle beans or 19 oz (540 mL) tin black beans, rinsed and drained
• 1 egg
• 2 large green onions, coarsely chopped or one chopped, medium-sized red onion
• 1 – 2 garlic cloves, chopped
• ½ tsp (2 mL) ancho chili powder
• ¼ tsp (1 mL) smoked sweet paprika
• 1 small dried chili, crushed or ½ tsp chili flakes
• ½ tsp (2.5 mL) salt
• 1/3 cup (75 mL) finely crushed lentil or tortilla chips
• 2 tbsps (30mL) whole wheat flour
• Canola or olive oil, as needed for frying
• Whole wheat burger buns, as needed
• Sprouted beluga lentils, as needed
• Dry the cooked beans on a kitchen towel or several layers of paper towels to remove the excess moisture.  Let stand for about 10 minutes.
• Combine the egg, green onion, garlic, spices and salt in a food processor.  Pulse until coarsely chopped. Measure in crushed lentil chips. Pulse a few more times till the lentil chips look as though they are dissolving into the mixture.  Measure in the black beans and flour.  Pulse, scrapping down the sides from time to time, till the mixture is coarsely chopped.  With a spatula, transfer to a bowl, cover and refrigerate for 30 to 60 minutes or till firm.
• Heat a non-stick skillet over medium heat and swirl in enough oil to lightly cover the bottom of the pan.  Saute the mixture 2 tbsps (30 mL) at a time till golden brown on both sides.  Keep warm till serving.
• Makes about 6 – 8 burgers.

NOTE: To cook black turtle beans, cover them deeply with cold water and salt lightly.  Let stand overnight at room temperature.  Drain and transfer to saucepan.  Cover well with water (no salt this time), bring to a boil and simmer 25 – 30 minutes or until tender.  If you need to add water during this cooking process, use hot or boiling water and it will maintain the colour of the beans.

Homemade Ketchup

One of the mother sauces, ketchup has roots in many cultures and it was always home made.  I’ve streamlined this by draining and pureeing canned tomatoes.  You’ll need 2 – 28oz/796 mL tins of whole canned tomatoes.   Break them apart with your hands, removing seeds if you wish. Transfer them to a colander, let drain over a bowl; reserve the juice for another use and puree the tomatoes.

• 3 cups (750 mL) tomato puree
• ½ cup (75 mL) cider vinegar
• 1 tbsp (15 mL) pickling spice
• 1 star anise
• 3 – 4 whole allspice
• 1 cinnamon stick, broken into chunks
• 1 tsp (5 mL) red pepper flakes
• ½ cup (125 mL) well packed brown sugar
• Salt, to taste
• In a heavy saucepan combine the puree and cider vinegar.  Tie all the spices together in cheesecloth to make a small spice bag.  Add to the mixture.  Place over medium-high heat and bring to a boil. Cook, uncovered for 10 – 12 minutes or till beginning to really thicken.  Add the sugar, return to a simmer and continue to cook till thick.  Remove spice bag; taste and add salt as needed, stirring well.
• Transfer into clean glass jars.  Refrigerate till serving.
• Makes about 3 cups (750 mL).
• Honey-Tarragon Salad Dressing for Fresh Greens

This is my go-to dressing for summery greens.  Use your imagination and add fresh summer fruit like blueberries or sliced strawberries, petals from a few favourite edible flowers…we love tulips, nasturtiums and begonia blossoms!

• 1/3 cup (75 mL) cider vinegar
• 2 tsps (10 mL) grainy mustard
• 1 clove garlic, minced
• A handful of chives
• 1 tbsp (15 mL) liquid honey, preferably local
• ½ tsp (2 mL) salt
• ½ tsp (2 mL) freshly ground black pepper
• ¼ cup (60 mL) chopped, fresh tarragon
• 1 ½ cups (375 mL) canola or sunflower oil.
• Whisk all the ingredients together or combine in a food processor adding oil at the last minute in a constant stream.
• Makes about 2 cups (500 mL) dressing.