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Saturday, March 25, 2006

Imam Baldi

There are two stories behind the name, "Imam Baldi" which means, "The Imam fainted dead away". One is that the olive oil used to prepare this dish was so expensive that he fainted from the extravagent use. The other story is that the food was so good that he died completely satisfied and joyful with the tastes of such a dish. I'm hoping that you'll have a similar experience to the latter story.

Imam Baldi

4 Japanese eggplant (peel off 3 slices of outer skin length-wise around the eggplant)
olive oil (for frying and flavour)
Rich tomato sauce (recipe follows)
cilantro (optional)

Rich Tomato Sauce

1 tin crushed tomatoes (organic fire roasted is nicest)
1 onion, finely chopped
4 cloves garlic, minced
1/2 tsp chili flakes
1 tsp chopped fresh oregano or 1/2 tsp dried
1 tsp chopped rosemary
1 tbs olive oil
1/4 cup red wine
salt and pepper to taste
1/2 tsp brown sugar (to reduce acid of tomatoes)

Preheat oven to 350°F. On the stove top, preheat olive oil in sauté pan. Carefully brown egplants on all sides. This takes some time. One option is to prepare the eggplant on a BBQ by drizzling olive oil over the eggplants prior to grilling. Remove eggplants from pan and place in a baking dish. Let eggplants rest. Split open the eggplants and spoon in the rich tomato sauce into each eggplant. Sprinkle with chopped cilantro and drizzle with good olive oil. Bake for up to 30 minutes. Imam Baldi can be enjoyed hot, cold or room temperature. Serve with bread.


Thursday, March 16, 2006

The Wiens Shared Farm - A Root Source for Vegetables

1208 PR 200
St. Germain South, Manitoba
R5A 1H3


Join us in growing beautiful food...lettuce as green as life itself, carrots that smile back at you, food grown with a lot of care and a bit of flare. The Wiens Shared Farm is about farming on a firendly scale. this entails a grower-eater relationship; a collaboration based on trust and transparency. No middle people, no chemicals, no profit-driven exploitation of workers, eaters, or the earth.

By becoming a Sharer in the Wiens Farm, you become a part of a safer, healthier, more vibrant food system. Our Community Shared Agriculture (CSA) model is a system that works better for farm, eater and the earth.

CSA Here's the deal: Sharers purchase a share in the spring and receive a "blue box" of in-season vegetables through thte growing season. the contents of the box vary based on what is happening withthe weather, the field and the workers. shares are delivered weekly to 4 drop-off sites in Winnipeg for pick up. Grower and eater share the risks inherent in farming as well as the possible abundance.

One box/share is roughly enough veggies for 4-5 people. Splitting shares is encouraged.

(Photo courtesy of 2002)


Wiens Shared Farm will also be seslling at the St. Norbert and Downtown Exchange Farmer's Markets.
St. Norbert: June - September, Saturdays 8:00AM - 3:00PM
Downton Old Market Square: august - September, Saturdays 9:00AM - 2:00PM

Veggie Vegan Chili

1 tin Fire Roasted Organic chopped tomatoes
2 cups organic frozen corn*
1 cup organic frozen peas*
1 cup bulgur
1 tin black beans
1 red or yellow pepper, chopped
1 medium onion, chopped
1 head roasted garlic
1 tsp chili powder
1 tinned chipotle pepper in adobo sauce and chopped
1/4 tsp dried chipotle chilies
2 tbs molasses
1/4 cup dark chocolate
1 dark beer (local Fort Garry Dark or Chocolate Stout are nice)
Salt and pepper
pinch dried chilies
pinch ground cinnamon
1 tsp cumin
2 tbs olive oil

*frozen in the off growing season. In season, roasting the corn on the cob and shaving it off the cob adds to a wonderful smokey flavour.

In a large pot, sauté the onion in the olive oil. When translucent on medium heat, add the tomatoes, peppers and spices. Then add the roasted garlic, beans, bulgur, molasses and chocolate. Stir well and reduce heat so as to not burn the bulgur. Add the beer. Cook over medium low heat until the bulgur is well cooked, about 10 minutes. Also wonderful and easy in a slow cooker. Serve with baguettes or heavy breads. If dairy is allowed, serve with a small amount of grated parmesan cheese.


Tuesday, March 14, 2006

Elk Chili

Elk Chili (photo from January 22nd)

1-2 lbs ground elk
1 medium onion, chopped
2 tins beans (pinto, black, kidney but not garbanzo)
1 chipotle pepper (can be purchased tinned)
1 dark beer (in Manitoba, Fort Garry Dark)
a few squares dark chocolate
1 tin tomatoes (chopped, crushed or whole)
1 red or yellow pepper (large chopped)
1tsp cumin
1/4 cup chopped cilantro
1 tsp chili powder
1/4 tsp ground cinnamon
1 tbs olive oil
1/4 tsp smoked paprika
1/4 tsp dried chipotle peppers
1 head roasted garlic
2 tbs molasses
dash of liquid smoke (optional - favourite of my husband Desmond's)
salt and pepper to taste.

Using a slow cooker is a nice way to make flavours intense and round them out. In a sauté pan, sauté one medium chopped onion. When caramelized, add to slow cooker. Brown the ground elk or bison. Add to slow cooker. Put slow cooker on high setting. Add beans. If tinned, rinse thoroughly to remove tinny taste. Add tomatoes, pepper, cumin, cilantro, paprika, chipotle peppers, roasted garlic, moalsses, liquid smoke and chocolate. Stir in well. Add dark beer. Cook through the day or overnight. Serve with rye or heavy pumpernickel bread.