I like lemons. Tarte au citron and lemon meringue pie are two of my favourite desserts. A quick squeeze of lemon adds friendly punch to everything from salads to roasted chickens and pots of tea.
To me lemons are the epitome of our thoughtless dependence not just on imported ingredients, but imported cuisine. Every week of the year the happy yellow fruits are shipped by the ton into our city to spread the insidious influence of Mediterranean and Californian food.
What is frustrating about our lemon dependence is that our region and its local plants do “sour” very well. We are awash with tart, flavourful ingredients like … Continue reading.
While on the AMS Great Alberta mushroom foray near Hinton, we came across some large patches of Labrador tea.
Labrador tea is a little evergreen shrub. It was once commonly brewed by the natives and used in countless medicinal applications. It was also part of some of the traditional gruit mixtures of northern Europe. (For an explanation of gruit, and why it could be important to our provincial brewing identity, please see Alberta Beer: A Thought Experiment.)
The principle flavour is minty evergreen. I swear when I bruise the fresh leaves I also get a sweet melon aroma, but I haven’t been able to convince others of this, nor have I been able to coax that flavour into solution. … Continue reading.