Fresh & News May 13th

As summer approaches with the official start this Victoria Day weekend you can depend on Foragers to give you inspiration for your BBQ and entertaining needs. New products continue to roll in that gives the Forager Team inspiration in our offering.

In this Fresh & News edition we wanted to discuss the difference between “local” and “locale.” At Foragers, most of the store is well stocked with high quality food items foraged from farm-gates and nearby producers. However sometimes we can’t resist bringing in high quality items from further away, produced at interesting “food locales,” geographically speaking. For instance Salt Spring Island is known for their high quality cheesemakers. Also, our prosciutto from Iowa and is terrific, possibly the best outside of Parma. And of course, our San Marzano tomatoes from Italy are widely regarded as the best for cooking up a red sauce.

At Foragers our core mission is to bring you primarily fresh food that is locally produced. But we also want to make Huron County and our producing partners to be regarded as a high quality food “locale” as well, competing with and complimenting the best food regions in the world. See you this weekend…

Fresh & News

Sausage of the Week
To celebrate BBQ season and the coming May 2-4 weekend our Sausage Making Team is currently testing an Apple & Green Onion Pork Sausage. With several recipes tested and refined, The Team believes they are close to another great-tasting achievement. Sausages will be ready Friday afternoon. Also offered will be hot and mild Italian, Country Sausage and our hugely popular (with the breakfast bunch) Maple & Blueberry.

Forager Gravlax
Working with our fishmonger at Bayfield Fish & Seafood, Forager takes delivery of the freshest salmon each Tuesday. The Forager Test Kitchen has developed one of the best Salmon Gravlax recipes (with some help from The Minimalist.)

Gravlax is a Scandinavian version of lox. The salt cured salmon is a great appetizer that is served like smoked salmon on a cracker, rye or pumpernickel bread. Add a squeeze of lemon. Gravlax will be ready on Friday afternoon.

Wagyu Beef Burgers
Foragers has again teamed up with one of Ontario’s premiere Wagyu beef farmers from Formosa. The Wagyu breed is also known as kobe beef (but can not be called Kobe when not originating from Kobe, Japan) and is known for excellent marbling and a deliciously unique beefy flavour. Try some patties this weekend and impress your friends!

David Woods Romelia Cheese
Romelia has its rind washed as it ages, making it by far Salt Spring Islands most pungent cheese. Its orange colour gives it a distinct look, and it is especially good on a cheese plate, as it has a strong flavour that is well brought out when contrasted with other milder cheeses.

Hours of Operation
Currently Foragers is open everyday with the exception of Tuesday. Going forward from June the shop will be open everyday. Are you having a party? Call Foragers anytime and we will help you with some creative suggestions.

Keep Foraging,

Bill, Sam, Sara & Jeremy

519.565.4866
www.foragerfoods.ca