March 13, 2017
Chef Jonathan Frazier and Darren Howlett are joined again by Kira Kotilla and Mariette Sluyter of Merville Organics, to discuss CSAs, or Community Supported Agriculture. You may have heard of these programs, where fresh produce shows up at your house weekly through the growing season. What you may not know is how beneficial these programs are to local farms – new or established, small or large, nearly every farm benefits from such programs. You can see it as pre-paying for the best quality locally grown food at it’s peak, and the farm your supporting sees it as micro-financing and sustainable crop management. Listen in to hear more about this engaging topic…
July 18th, 2016
Today Chef Jonathan Frazier and Darren Howlett had the wonderful opportunity to sit with Vickey Brown of the Comox Valley Farmers Market, Sue Smith formerly of Beyond the Kitchen Door and Chef/President Leslie Stav of North Vancouver Island Chef’s Assosciation. In a lively discussion about the direction and future of Comox Valley Farmers Markets, we discuss the growth and continued trends towards supporting (and eating) local and the connection between our local Chefs and the Market.
A little extra reading if you’re interested:
The Farmers Market Cookbook: The Ultimate Guide to Enjoying Fresh, Local, Seasonal Produce
Locavore’s Handbook: The Busy Person’s Guide To Eating Local On A Budget
The 100-Mile Diet: A Year of Local Eating
Brian McCormick joins us for another visit, along with his wife Lia, to explore their new enterprise, Clever Crow Hand-harvested Sea Salt, Herbs, and Spices. Clever Crow after months of experimenting have a recipe for success to make wonderful salt, from sea water harvested straight from the Strait of Georgia. Lia and Brian created several blended salts including: Citrus: with Lemons and Limes zest ,dried, and add it to the pure sea salt, Rosemary: from their garden is air dried, coarsely ground, and added to the pure sea salt, Spicy Chili: Hot red peppers that we grow in their greenhouse are dried, ground, and added, Red Wine: Currently They are using a French red wine of medium body. Sea Veg: They use only Canadian seaweed for this salt. It is a blend of wakame, dulse, sea lettuce, and nori which is added to the pure sea salt. Smoked: Pure sea salt is put into their smoker for 6-7 hours with our secret blend of wood until it reaches a pleasing color, aroma, and amazing smoky flavour. And from time to time we will introduce new flavours of sea salt when summer produce comes into season. They are very proud of their product and love the clean, pure taste and crunch of the ‘fleur de sel’ style crystals.
They are also doing a small scale market garden on a farm in Dove Creek where they are growing herbs and other vegetables that they sell, along with the salt, at the Comox Valley Farmers Market. One of there big hits is their Herbs de Comox Valley a huge success in the Edible Valley test kitchen.
They also have a great Caesar rimmer mix a must try for your summer beverages!
For more information check them out on face book @ CleaverCrowHerdsSeaSalts
Thanks Brian and Lia for sharing with us.
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