Rocky View Kitchen and Garden

Vendor Biography

Every single day of my childhood, in Manitoba, I was excited to work alongside my mother in the kitchen, and in the garden. The potential to make a great meal has always been an adventure. Sifting through her drawer of cookbooks, I spent countless hours, especially during the cold days of winter, going through each cookbook. Learning about different cuisines, and their origin and then discussing with Mother which dish(es) we were able to make. She taught me so many simple yet precise techniques, most of which I use to this day. Those special days, when time had no limit, and food was healthy and flavorful. Every chair at the table was filled with men (and hardworking boys) who had endless appetites. Food was one of the topics of discussion at every meal. Father had a keen interest in great-tasting food and was willing to try every kind of food that suited me just fine. Meanwhile, Mother concentrated on nutrients in the food and tried to keep all those stomachs full.

Fast forward to my table where a lovely large volume sat listing every kind of food and their nutritional value. To this day; I am unsure if it made my children eat healthier or not, but combining my father’s love of food and my mother’s love of health led me down my path. I made perogies, pastries, cabbage rolls, and a variety of other dishes to sell to neighbors and restaurants. I often used produce from my garden in several dishes. Through time I acquired more cookbooks, and naturally, they contained more dishes from even more cultures and countries.

I have forever been on the lookout for healthy and new ingredients. Today our food choices are so extensive in variety, yet so limited in nutritional value. Sourcing single ingredients or foods that are not ultra-processed is no longer an easy task. Through decades of persistence and patience, I grow or make dozens of ingredients at home.

I remember setting up the kitchen for a 1000-man camp, in my early 20s and asking my husband how I could calculate how much 1000 men would eat. His answer was simple. Divide 1000 by 6 (meaning Father and brothers), so I would have to organize and have my team make 167 times more than I would cook at home, and I was off to my career in the kitchen. I have worked all positions between waitress, executive chef, and owner of restaurants and a bakery through the years.  I have worked in other occupations but am always drawn back to the kitchen and a large garden.

Last May, I moved from Vancouver Island to my small farm in Alder Flats, AB where gardening will be a challenge due to the wildlife and the altitude, but as always I have faith. The first thing that I noticed in Alder Flats was that all my favorite recipes tasted better. I have not completely figured out why but I am confident there is a simple explanation, like the clean mountain air would play a significant role.

Of course, like any adventurous cook, a volume of wonderful traditional and unique dishes have been discovered and created. These days, I start each morning in my fermentation room, feeding, testing, starting, and finishing my ever-growing line of fermented foods, some of which I offer exclusively to the members.

It is with great pleasure that I am a Growing From The Ground Up Vendor as their values align with my own. I will do my utmost best to provide you with the highest quality and extensive variety of traditional and unique foods and ingredients.