One Never Knows Who Their Friends Are

Yesterday was the first market of the season. It was a great day only clouded by an inexperienced and overly self-important health inspector. Her very late approval of my Vendor Permit meant that I was not able to offer my full menu. I don't just pull all this food out of my back pocket, after all. Does she really think I can purchase many of my amazing ingredients here in this 'three hours from anywhere' prairie town? I think it was her attitude that punctuated my lack-lustre winter.

There were two of us early to set up our market stalls. So, Marion asks, how have you been? I don't know why but I told her the truth. Perhaps it was because it was only the two of us. Or that I had reached the limit of my patience with this place. But I honestly told her I had a difficult winter. I had depression. That simple confession and her heartfelt response seemed to lift a weight off my body. I held back tears (until now) and chatted a little about how unfriendly (albeit nice) people really are. How absorbed in their lives that they cannot actually find it in themselves to accept someone new. She agreed and added her two cents worth about her little village.

Retirement can be like this. At least it has been for me. I grew up in this province but people are extremely local in mindset. Five hours away may as well be across the ocean. There is very little to link us other than politics.

But five hours away can bring a whole new menu. Last night I celebrated by playing with the food that arrived in my monthly Foraging Box from northern Saskatchewan.

Burn Morel Risotto with Dandelion Greens

1 c. arborio rice
1 small shallot
2 tbsp. butter
2 tbsp. olive oil
1/2 c. dry white wine
1 c. parmesan stock
water
1/2 c. fresh morels, coarsely chopped
1/4 c. grated parmesan and more to garnish
a few dandelion greens
more butter
quail eggs

Saute shallots and morels in butter and olive oil. Add rice and coat with oil. Add wine and simmer until almost completely reduced.

Warm the parmesan stock and gradually add, one ladle at a time to the rice. Then continue the same with water until the rice is cooked to al dente. Stir in grated parmesan. Set aside.

Steam dandelion greens in a little water until tender. Add a little butter to coat. Season with sea salt.

To poach eggs, bring a small pot of water to the simmer. You can add a tablespoon of vinegar if you wish. This will make the egg coagulate faster. Break the eggs into separate bowls. When the water is simmering, slip each egg into it and maintain the slow simmer. It will only take about a minute or two to cook. Remove from the water with a slotted spoon and drain on paper towel.

To serve, place risotto in the bowl. Top with dandelion greens and finally the poached quail eggs. Garnish with more grated parmesan. Bon Appetito.

We're born alone...

“We’re born alone, we live alone, we die alone. Only through our love and friendship can we create the illusion for the moment that we’re not alone.”    Orson Welles

Of late I have had a pervasive feeling of loneliness. At times I have felt abandoned or betrayed by new friends. I call this loneliness and not aloneness. Welles speaks of aloneness of which I am also very familiar.

I have travelled alone and know the feeling of wanting another human being for simple conversation. I know the carefulness I practice in foreign countries after dark. Now I know aloneness in a new context. I am alone in a small town, a small town where everyone knows everyone, and I know no one.

It’s true what they say about small towns. I will never belong. I will always be that woman who moved here from Calgary and lives on Bothwell Drive, in the Elkink house. I will forever be referred to as the woman who lives in the Elkink house.

Everything is referred to by a previous local owner’s name or business name. For example, you know the market in the museum building, meet me there. Or it’s in the location of the old Peavey Mart. Or that restaurant is in the old Casey’s location. Meanwhile, I have no term of reference for any of these names or places. It isn't as though I can look it up somewhere.

I am not quite sure how I would have navigated this without my dear friend, Miss Sugar. She consoles me with her kisses, reasons with me with her meows and sedates me with her purrs. In this moment of illusion I am not alone.

Lamb Loin Chops with Farro Salad Dinner for One

I have been intrigued with farro since I had it in a salad back in the spring while I was in Kelowna. The grains have a slightly nutty flavour and when cooked al dente add nice texture to the meal. However, it isn't easy to find farro. When I was in the city I visited the health food store and found a few packages in the sale bin. I wish I had purchased more than one.

Farro is an ancient grain that is popular in the Mediterranean. Finding exact details is about as difficult as finding the grain itself. Most information tells me it is an ancient wheat. One source says that spelt, emmer and einkorn are called farro in Italy. The difference mainly is the size of the kernel. These three grains are considered farro. So don't be surprised if the farro you buy today is a little different from the farro you buy tomorrow.

I cook this like I cook all my grains and rice, in plenty of water. I cook until almost al dente, strain it and place a clean tea towel over so it can steam for awhile. I like a clean grain so if it is still a bit sticky, rinse under cold water, strain and let air dry.

The lamb loin chops are simply seasoned with sea salt and freshly ground black pepper and seared in a pan with olive oil on both sides. Remove from pan and tent with foil for 10 minutes. Serve.

Farro Salad
1 cup farro
1/2 tomato, cubed
2 tablespoons finely chopped parsley
1/2 cup crumbled feta
2 tablespoons olive oil
2 tablespoons tarragon wine vinegar

Cook farro as described above. When it is dry add the remainder of the ingredients and toss to coat. Serve.