the galloway's blog
Saturday morning I drove around Richmond stopping at several farms to pick up fresh produce. Corn had just been picked for the first time that morning. Later, when I bit into a large cob of yellow kernels, the juice ran down my chin. That's what summer is all about. Tomatoes should be ready next week, just as we eat the last of the blueberries. Seasonal eating. One farmer I talked to said that people are too used to getting fresh fruit and vegetables whenever they want. Someone had just called him asking if they could come and pick cherries. "They are about 2 months too late," he said.
Our new store in South Burnaby is NOW OPEN! It's been a long haul but we think you'll love it. We sure do! Come & see us soon Click here for details.
Galloway's Specialty Foods is proud to be an event partner for the Canada Chef's Congress 2010. The Canadian Chefs' Congress 2010 on Vancouver Island will focus on chefs and their relationship to the ocean and its current fragile state. We will look at sustainable practices as well as the impact of our actions on today on the oceans of tomorrow.
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Dip into Summer
All of us here at Galloway's love food, and consider ourselves lucky to have such easy access to the gourmet foods we import from around the world. It's still summer, but we can already feel the chill settling in as the sun sets. So we recommend that you turn on the oven and make this delicious dip for taco chips. You'll forget that fall is right around the corner.
Bean Dip: 1 lb ground beef, 16oz Casa Fiesta refried beans, 1 jar La Victoria Green Taco Sauce, 1 pkg dry taco mix, 1/2 pint sour cream, grated cheddar cheese. Brown ground beef. Sprinkle in dry taco mix and add beans. Place in baking dish. Mix together green taco sauce and sour cream. Spread over beef/beans and sprinkle grated cheese over to cover. Bake at 350 degrees until melted and bubbling, about 20-30 minutes.
La Victoria Red Taco Sauce: For centuries the abuelas (grandmothers) used chiles and tomatoes as a condiment during mealtime. In 1917, La Victoria took the recipes and canned the salsas and taco sauces for the first time. The fresh taste is still the same today. Use the Red Taco Sauce in place of ketchup. Lots of flavour and a little bite make it a staple in your kitchen. As La Victoria says, "Kiss the ketchup bottle good-bye."
See our new ad in the High Summer issue of Edible Vancouver:
Click here to see our featured tuxedo quinoa salad recipe.
