Archive | March 2016

Ginger Beer Waffles

  

I’m not sure what inspired this insanity but I like it. I bet you could use any fermented bubbly drink. 

These turned out perfectly light and crispy. Like heaven on a handmade clay plate. 

Ginger Beer Waffles

  

In a dry bowl:

4.5 cups flour (I used spelt)

2 tbsp baking powder

1 tsp baking soda

1/4 tsp salt
In your wet bowl:

4 eggs 

1.5 cups ginger beer

Vanilla

Splash of maple syrup 

1/2 cup melted butter, ghee or coconut oil 

  
2 cups of milk, any kind. 
Mix each bowl well and then combine. 

Look how bubbly the batter is! 

  
Cook in hot waffle maker until golden brown.

I found that the batter really expands and a little goes a long way. 

  
Eat in your face. 

  

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Egg Source Andrea

  
Last weeks eggs mostly came from Andrea Allerton. I love Andrea. She is incredibly skilled and hard working. She lives ten minutes from us towards Thomson Lake. 

Andrea is always a blast to work with butchering chickens or peeling tomatoes because she makes it not take so long. Haha! 

She also always brings her darling three children. They are so kind and adventurous. Little C always rallies the groups and gets them digging in the mud outside searching for treasure. 

Andrea’s chickens are free ranged and get soaked grains (currently lentils), bugs, grass and a lot of kitchen scraps. The eggs have nice dark yolks and hard shells and they whisper to me “eat meeeee.”.

I’m so honoured to call Andrea a friend. She harbours the knowledge of the past as she takes to old important tasks so easily and efficiently. She’s bringing history back. 
I’ve begun labelling the eggs so everyone can know which farm theirs are coming from. I hope you will feel a bit of Andrea and her chickens and children as you enjoy her fresh farm eggs. 

   
    
  
Please check out some of Andrea’s other ventures.Chickens are not all that she is doing right now. She also has amazing sewing skills and makes diapers, costumes, clothes and more for her children and to sell through her business “Cuddly Tushes”. 

Andrea’s fb page Cuddly Tushes. 
  

Andrea, Andrea the chicken sewing Queen. She sees chickens?!!!? Probably.

 

How do ethics work at The Wandering Market? Pricing, sourcing and more. 

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This isn’t something a business is suppose to tell you. Profit and sources are secret. But this isn’t a regular business and I’m not aiming to be “professional”. Have you seen my selfies? 

This business is for the people. It’s for the people that have gone too long eating subpar food that may not even be food. This is for the people that are ready to awaken their senses and return to their kitchens. 

It looks to me that Cultures revolve around food. How it’s prepared and how it’s shared. What type of culture do we want to be? Fast and easy and disconnected from source and processed to death? Or do we want to be full of life and flavour and excitement and feeling connected? Do want to ring in each morning with the seasons gifts or a box of Cheerios? 

That has always been the bottom line for me: Good food to the people.  It’s what I refer back to all the time like when we are discussing whether to share our sources or not. Yes, we will share our sources with you, when the producer allows it. Because the main goal is to get the foods out there. It’s good for the producer, the customer and it’s good for me. Supporting the producer, allows them to continue and grow. The more people finding real food, the more they will find real food! It doesn’t end and I will always have a place in it. People have to eat and that’s no fad. I also figure that if I am no longer needed to source a certain thing, then it pushes me to look for something else.

The best message I have received recently was someone telling me that between Christina (at The Front Door little home store in Moose Jaw) and I, they aren’t really going to the grocery store.

It’s worth it.

We are strong in numbers. 

So, how does our pricing work?

We don’t have an exact mark up on anything and we don’t have exact prices on products. Aren’t we flaky? Hah! Different producers have different prices and sometimes the cost to go get them can vary. 

Also, prices fluctuate as something is in its prime and scarce, like baby potatoes will be in a few months and then it shifts as they become large and abundant and potatoes become cheap. 

Sometimes, a farmer will just needs to get rid of something and will give us a deal that I am able to pass on to the customers. 

If I were selling single items, I would need to increase the price by 50-100% or more  to cover my costs and time. So, the value of a product is 50-100% higher than what I pay. That’s what we would sell it for individually. I also am always keeping up with what other places are charging and basing it on that. I check local farms websites, grocery stores, markets and health food stores for reference.

Doing the food boxes has made it so much easier to charge an affordable price, because we are dealing in bulk and putting the same orders together with the minor substitutions that we are happy to accommodate. 

With the food boxes, we have been able to get away with making $20-$50 on a food box. The more boxes we sell, the less we can charge. Or rather, Usualy it works out that I am able to add in more product at the end. 

I’m still figuring a lot of this out and it’s been an amazing experience. I’m consulting with professionals and taking advice. I’ve never done anything where I have worked so hard and had it been so worth it. 

I’m so humbled by all the people that are responding to us and all The Front Doors popping up in Moose Jaw and Regina with their local foods for sale out of their homes. 

Let’s eat. 

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The Prairie Pearl’s Homestead

  
Prairie Pearl Homestead:

This is the newest and hottest small farm we’ve been working with.  

Meet Brian and Jen Pearl and their darling two children Emma and Liam. I like to call them affectionately The Prairie Pearls.

We got to spend quite a bit of time on this farm last year as they are so open and generous to guests. They are also very eager to join forces and get things done and have come out to our house in Gravelbourg numerous times to lend a hand. 

This picture is from a weekend that we spent cleaning wool into the night. It felt really special and it’s one of my fondest farm memories. 

  
When I met the Prairie Pearl’s I was impressed by their true homestead nature. They have managed to save hundreds of pounds of food from their massive garden and livestock for themselves and are actually really close to self sufficiency. I don’t even think they realize how amazing what they are doing is. People that are in their element often don’t and they reply with “We just do it.” When people ask them how. 

  
The Prairie Pearl’s face big obstacles as all farmers do. One of the main issues has been that they are in the middle of butt duck nowhere.  By Admiral, to be more precise. It makes it difficult to market food, without a market, ya know.

That’s where we can and are eager to help here at The Wandering Market joined with you, the people. We see the incredible value and nourishing nature of what they are producing.

So besides the massive garden with various produce and some fruits, they have pigs, meat chickens, egg layers, ducks, geese and turkeys. But what they really specialize in is lamb. Beautiful, beautiful grass fed and finished lamb. 

   
    
 
The sheep are blessed to grace hundreds of acres of pasture land that is a mix of alfalfa and milk vetch. It produces a top quality product of meat and wool and the animals get an amazing life. 

I just want to say one last thing about The Prairie Pearls. I really appreciate how the ingenuity they demonstrate as they use what is available to them in such practical ways. Check out this pallet barn that Brian built! It is completely functioning for chickens and is heated by… Wait for it… Compost! The floor has about a foot of wood shavings that the chickens scratch and mix with poo that heats up! So genius! And it was free to build, he used materials that would have been thrown away. 

   
   

The Prairie Pearl’s are so deserving of our support and I’m so grateful to call them friends.