Planning on barbecuing this B.C. Day long weekend? Then look no farther than B.C.-grown for all of your ingredients.
Local farmers need your support, to buy their products and keep the supply chain going. Crops grown and meat sourced from the Fraser Valley, the Okanagan or the Island is fresh, tasty and offers amazing variety, and your local farmers markets carry a wonderful selection.
Go to www.bcfarmfresh.com for up-to-the-minute agricultural and sustainability information, plus a comprehensive list of locally farmed and produced foods that will enhance your experience of eating local and eating delicious!
Ask your butcher or grocer where the meat youre buying is sourced from; B.C. and Alberta produce some of the best. Here is one of my favourite recipes for summertime barbecue fare, using lower-fat (and omega-rich) bison meat over hamburger (i.e. beef):
Beautiful B.C. bison skewers
Two pounds ground bison
½ jar Italian sundried tomatoes (stored in olive oil), chopped
½ cup organic bread crumbs (optional)
I onion, minced
4 cloves garlic, minced finely
3 tbsp of parsley, chopped
Ground pepper to taste
Shaker of cumin
Dashes of Worchester sauce
No salt required!
Mix all ingredients and let sit in fridge covered, for one hour, to blend flavours. Roll into 1 ½-inch balls and layer onto skewers, intermingled with chunks of red and yellow peppers, mushrooms, zucchini and other veggies of your choice. Follow proper cooking procedures on the barbecue.
Serve up with sides of fresh B.C. corn and grilled asparagus. Optional: baby potatoes. Serves eight.
