Live local, Love local, and how to make it

Tomorrow morning, I'll be on CBC Radio's Weekend Morning Show, with guest host, Marjorie Dowhos, to talk about our wonderful local products.

I'll be preparing a Mango Martini, with Get Cheeky Foods Mango chutney and Patent 5 Elettaria Gin, and two pizzas, with Old Church Bakery pizza dough.  The first is a Turkish pizza with blue cheese, Nature's Farm egg, and Fertile Farm microgreens.  The second pizza is with a Zinn Farm Berkshire Pork Tenderloin that I have marinated and BBQ'd, with hoisin and greens.

The farmers and producers that are vendors at St. Norberts Farmers Market come from over 30 communities across the province.  A couple of producers drive in over 3 1/2 hours for market day.  The economic and cultural reach of one market is more that just around the city of Winnipeg.

We are all lining up to go into stores.  This quick line up with vendors outside and under the canopy, is one line up for over 60 stores. 

Enjoy the recipes and thank you for supporting local.

 

Mango Martini

Juice of one orange (I used a blood orange)

1 -2 oz Patent 5 Elettaria Gin (or Patent 5 Vodka)

1/2 oz Disorrono

1-2 tsp Get Cheeky Mango Chutney

Zest of orange

Shake in martini shaker over ice, serve straight in a martini glass or with cold tonic water as a highball.

Koniya Turkish Pizza

Such a lovely and simple pizza to prepare.  It is simply blue cheese mixed with fresh herbs and an egg.  Here, I used a Nature's Farm egg, mixed with Buttermilk Blue Cheese, from DeLuca's, and herbs and microgreens from Fertile Farm.  The base is wonderful pizza dough, from Old Church Bakery.  

Berkshire Pork Tenderloin on fluffy flatbread

I used the same pizza dough, from Old Church Bakery, but I marinated Berkshire Pork Tenderloin from Zinn Farm, and grilled it with the 7-6-5 method.  I served it on the pizza, with a little hoisin sauce and greens.

 Marinade for Pork Tenderloin or Pork Belly

1 tablespoon oil
5 slices ginger
2 scallions (cut into 3-inch pieces)
3 star anise
1 cup shaoxing wine
1 cup light soy sauce
¾ cup dark soy sauce
½ cup sugar
1 teaspoon salt
5 cups water

Let the Pork Tenderloin marinate for several hours or overnight.  

On a hot BBQ, Place tenderloin and cook on medium heat for 7 minutes with the lid closed.  Turn, and cook for 6 minutes with the lid closed.  Turn the heat off and leave to rest, with the lid closed for 5 minutes.  Remove from heat, let rest, and slice.  Marinating liquid can be cooked and thickened with a little corn starch and used as a sauce.

 

Enjoy!