Fresh and News

At Foragers we subscribe to the philosophy of simple comforts. Simple comforts can be a walk during an early winter thaw, taking an hour in the afternoon for a nap, or a quiet dinner at home with your valentine. Be sure to stop in this weekend to stock up with some of our delicious simple comforts, we always have something new for you to discover.

Fresh & New

New Cheeses & Raclette
We have brought in a few more cheeses this week; Raclette Champetre and the already popular Migneron de Charlevoix. Both are cows milk cheeses from Quebec, semi firm with a washed rind. The migneron is slightly pungent, nutty and earthy.

We are also happy to announce the procurement of a “raclette grill.” The raclette grill is for Forager customers to borrow at no charge. Typically raclette cheese is used to melt over vegetables, baguette, potatoes, gerkins or whatever you choose. There are no rules to raclette, the possibilities are endless! Come to Foragers and sign out the raclette grill and invite over some friends for a delicious and fun meal.

Blueberry & Maple Sausages
We are continuing to make sausages here at the store, testing recipes, varying fat to meat ratios, and technique practice. We think we have found a winner – Blueberry and Maple Pork Sausages! These sausages are regular sized, (not the breakfast size) and are perfect for your weekend brunch. We are making 15 pounds on Friday afternoon so be sure to come in this weekend for a try.

Double Smoked Bacon
Forager Foods believes that Metzgers bacon is the best quality smoked pork belly we have tasted. We have now improved your bacon experience as we bring in whole “bacon bellies” and then cutting-to-order the amount and thickness you request. One of the advantages of cutting to order is the need for vacuum sealed bags are eliminated which we find promotes moisture, saltiness and curling of the bacon when hitting a hot pan.

Coming Soon
We are currently in production of food demo videos that will be uploaded onto our website at www.foragerfoods.ca These light hearted yet useful videos will include topics on trimming/tieing pork and beef tenderloin, marinades, cheese/wine pairing and a series titled “You’re Doing it All Wrong!” which will be a fun take on food preparation.

Winter Hours
We look forward to seeing you soon, currently we are open each day of the week with the exception of Tuesday and Wednesday. As always, if you have a food emergency, give us a ring.

Keep Foraging,

Sam, Sara & Bill