August is already here, and as Vancouverites we must cherish every last ray of sunshine (please come back!)! So have a seat on the porch with some friends, crack open a bottle of BC rosé and lay out a tasty selection of local cheeses and condiments… beautiful memories guaranteed! Come see us at the store for recommendations, and have a safe and happy summer!
What’s happening in the world of cheese?
The end of the summer is hopping with activities and events related to local food. Here are some a few that shouldn’t be missed!
Cheese Rolling Festival, Whistler BC
On August 15th, the cheese is worth the drive! You can join the reckless racers for a tumble down the hill, or you can play it safe by watching the mayhem while enjoying local cheeses. Present at the event with their delicious products: Hilary’s Artisan Cheese, The Farm House Natural Cheeses, Little Qualicum Cheeseworks and Natural Pastures Cheese Co.
Slow Food Cycle Tour, Agassiz BC
Join the healthy to the tasty on August 22nd and bike around Agassiz for a tour of the local farms. Discover beautiful products and people along the 25km self-guided (and flat!) tour. Don’t forget to stop at The Farm House for their delicious cheeses and treats!
Feast of Fields Lower Mainland, UBC Farms, Vancouver BC
Sunday, September 13th, 1-5 PM — BUY YOUR TICKET NOW!
“Feast of Fields – a gourmet wandering harvest festival – is FarmFolk/CityFolk’s annual fundraising event. With a wine glass and linen napkin in hand, you can taste the very best of BC from chefs, vintners, brewers, farmers, and food artisans from across the province. Connections are made between producers and chefs, food producers and consumers, and farm folks and city folks. These connections provide an increased awareness of and appreciation for local food and agriculture. Feast of Fields is a gastronomic journey towards a sustainable, local food system.”
Special Offers
This month, enjoy an amazing special on an exotic duo.
Pick up some paneer (see recipe below!) and a package of the Hot Chick‘s dry dips (Gomashio, Duqqa, Hot Duqqa or Hemp Zataar) and save!
reg: $14.50 for both
now: $12 for both !!!
Recipe of the Month– Tandoori Paneer Kebabs
The last months of summer are already here, so let’s use the BBQ as much as possible while the weather still allows it! It is sadly not often enough that we see cheese on a skewer, for only certain types can sustain the heat without falling apart. Paneer (or Panir) is a mild and firm cheese often referred as ‘Indian cottage cheese’. It is used in many Indian recipes, whether in a vegetable curry or deep-fried. Because it stays firm through cooking, it is perfect for BBQed skewers, with or without meat. You can find packages of Paneer in our grab-n-go fridge!
Tandoori Paneer Kebabs from cookstr.com
Yield: 4 servings
Prep Time: 20 minutes
Cooking Time: 10 minutes
Ingredients
- ¾ cup plain yogurt
- 1 tbsp tandoori paste or powder
- 1 tbsp fresh lemon juice
- 9oz (250g) paneer, cut into 1in (2.5cm) cubes
- 1 red bell pepper, seeded and cut into 1in (2.5cm) pieces
- 12 white mushrooms
- 1 large zucchini, cut into ½ in rounds
- 2 tbsp vegetable oil
Directions
1. Mix the yogurt, tandoori paste, and lemon juice together in a nonreactive bowl. Add the paneer and stir gently to coat. Cover and refrigerate for at least 6 and up to 24 hours.
2. Thread the paneer cubes, red pepper, mushrooms, and zucchini onto the soaked skewers. Brush with the oil.
3. Broil or grill the kebabs for about 10 minutes, until the paneer is tinged with brown. Serve hot, with lemon wedges, if desired.
Notes
Soak the wooden skewers in cold water for 30 mins before using to prevent them from burning
Special Equipment: Wooden skewers
