Fresh - Organic - Local

I am an artist from New York City. While performing in Canada at the Edmonton International Fringe Festival we had the privilege of staying with a host family. Lucky for us, they had an organic garden that provides them with half of their produce. The other half comes in every Tuesday from a farming co-op, which is evenly split amongst local families. This kind of co-op delivers whatever can be grown with current weather conditions in consideration. The trick for us was discovering what can be made with what was available. I went to the local Organic Market and picked up some Tempeh and we were ready to start cookin’. Here’s what we came up with:

Marinated tempeh with green pearl onions and string beans Green onion, red quinoa Garlicky baked potato wedges with parsley Oven roasted sweet onions Cucumber salad with cherry tomatoes

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