Feeder cattle futures also advanced but gains were muted as corn futures rallied, signaling higher costs to bring cattle up to market-ready weight.

CME June live cattle futures settled up 0.4 cent at 118.625 cents/lb., with August up 1.7 cents at 122.05 cents (all figures US$). CME August feeder cattle futures finished up 0.15 cent at 148.85 cents/lb.

Wholesale prices for choice cuts of beef rose $3.26 on Tuesday to $312.37/cwt, the highest in nearly a year, while select cuts rose $2.58, to $296.34/cwt, according to the U.S. Department of Agriculture.

Beef prices have been climbing steadily since mid-March, reflecting consumer demand ahead of the summer grilling season and the reopening of restaurants as the U.S. economy bounces back from the coronavirus pandemic.

“The barbecue season is never going to be better than this year,” said Terry Roggensack, analyst with The Hightower Report. “The government is telling us that the safest way to go back and see friends and family, or even have business get-togethers, is outside, in a barbecue setting,” he said.

However, he cautioned, beef demand could slow after the U.S. Memorial Day weekend (May 29-31), once retailers have booked the bulk of their needs.

Strong beef prices lifted packers’ profit margins to an estimated $752.50 per head of cattle by Tuesday, up from $685.70 a week earlier, according to livestock marketing advisory service HedgersEdge.com.

Yet cash cattle markets have languished in recent weeks due to capacity issues at slaughterhouses that some have tied to tight labor supplies and social distancing policies.

Meanwhile, CME June lean hog futures declined for a third straight session, following a contract high set last week. June hogs settled down 0.925 cent at 111.175 cents/lb.

Tight U.S. hog supplies continued to underpin the market, but some traders wondered whether futures have peaked for the time being.

“I think hogs have put in a major high. The June (contract) not following through today should make people nervous,” Roggensack said.

Traders await a monthly USDA crop report on Wednesday that will include the government’s first official grain supply and demand forecasts for the 2021-22 marketing year.

— Julie Ingwersen is a Reuters commodities correspondent in Chicago.

The post U.S. livestock: CME live cattle extend rally as beef prices climb appeared first on Manitoba Co-operator.

The value packs, which will be frozen, and the greater-than-normal discounts are aimed at narrowing the price gap between Beyond’s plant-based burgers and beef, an issue analysts see as a hurdle to widespread adoption of Beyond’s burgers.

“It’s putting us closer within range and we’re going to try to further reduce that gap,” CEO Ethan Brown told Reuters. He noted however, that the discounts would be temporary.

“We’re not going to do anything on long-term pricing,” he said.

The coronavirus crisis has idled meat plants and slowed production. Some processors shut large slaughterhouses as the respiratory illness spread among workers.

Prices for beef shipped to wholesale buyers in large boxes have climbed to record highs as the coronavirus has reduced production as consumers want to start grilling hamburgers and steaks and as restaurants seek to reopen.

The post Beyond Meat hopes to replace beef on summer grills appeared first on Manitoba Co-operator.

Supermarkets are stocking up on steaks, hot dogs and hamburgers for the May 26 U.S. Memorial Day holiday weekend, the start of the summer grilling season. “I think the consumer in the next 90 days is going to have a big opportunity to probably buy some beef fairly cheap,” said Pete Bonds, owner of Bonds Ranch based near Fort Worth, Texas.

The U.S. Department of Agriculture forecast surging numbers of steers and heifers ahead — further weakening prices for slaughter-ready, or cash, cattle while strengthening packer revenues.

“We’ve basically got a wall of cattle to go through… we’re selling these cattle just as fast as we can get a bid,” said Bonds.

HedgersEdge.com calculated that U.S. beef packers on Wednesday earned an estimated $236.90 per head of cattle processed, the highest this year (all figures US$). It had not topped $100 since November 2017 but is still shy of the record of $254.35 last June.

Some of the market conditions behind last year’s record margins have again resurfaced: weaker live cattle futures, sharply lower cash cattle prices and rising wholesale beef values, said HedgersEdge.com analyst Bob Wilson.

Chicago Mercantile Exchange live cattle slid 22 per cent from their Feb. 20 high to a low of $101.375 on March 17 in anticipation of larger supplies. “The market is telling cattle feeders it wants those cattle to come to slaughter now,” said Livestock Marketing Information Center senior economist Katelyn McCullock.

Analysts said the bulge of animals at feedlots is contributing to lower cattle returns.

Last week cash cattle prices in the U.S. Plains averaged about $114.75/cwt, $15 below this year’s high for the week ended Feb. 17, according to USDA data.

For the week ending May 18, USDA quoted wholesale choice-grade beef, which is preferred by cookout enthusiasts, at $231.93/cwt, the year-to-date high.

McCullock said the surplus of cattle is moving through the system efficiently as packers capitalize on their impressive margins. Still, beef demand is critical for a consistent flow of cattle the through the pipeline, she said.

“Ultimately, it comes down to keeping up demand for cattle, not just heading into grilling season when beef demand is high, but also in the months following.”

— Theopolis Waters reports on livestock markets for Reuters from Chicago.

The post U.S. beef packer margins soar as cattle prices fall appeared first on Manitoba Co-operator.

A clean grill not only looks great, it also improves flavour and ensures your barbecue is operating safely and efficiently. To get the most from your barbecue this summer consider these tips.

Do a safety check

Check the connections and hose leading from the tank to the burner. Replace any parts that are cracked or damaged.

While on the topic of safety, remember to use barbecues outdoors only, keep them two to three feet away from walls or fences, turn valves off when not in use and always keep the lid open when lighting. Nod and smile if you learned this lesson the hard way!

Clean your grill

Give your barbecue a good cleaning inside and out. Start by cleaning the grease trap that’s underneath the body of your barbecue – the thing many of us ignore until it causes an issue. Then use hot soapy water to remove grease and smoke stains from the exterior. It’ll feel good to have it looking nice and clean.

For the inside, remove the grates and heat plates to expose the burners, lava rocks and bottom of the cook box. Give the sides a good scrub with a wire brush and vacuum or sweep up any debris from the bottom of the box. Lava rocks don’t need to be washed but should be flipped and rotated. Clean the heat plates and grids with hot soapy water; if they’re made of cast iron use a wire brush instead of soapy water. And if the heat plates are so rusted you can’t clean them, it’s time to get new ones.

While everything’s out, examine the burners carefully for rust, dirt or spiderwebs which may cause low burner flame and inconsistent heating. Use a pipe cleaner or wire brush to clean any clogged holes. Replace any rusted or damaged burners. Replacement parts are available for most models and are much more affordable than replacing the whole barbecue.

Fire it up

Reinstall all components. If you have cast iron grates, reseason them by coating with canola oil; it’s the best for high heat applications. Use paper towel to spread the oil evenly and prevent any dripping. Seasoning the grates helps keep food from sticking, prevents rust and makes cleanup easier.

Once reassembled, light the barbecue, close the lid and heat for 15 minutes. It may be a little smoky at first, but after the 15 minutes your barbecue will be ready for grilling.

When you’re ready to get grilling, try some of the following recipes.

Grilled Pork Chops with Dry Spice Rub

A dry rub adds amazing flavour to these chops. To get juicy, tender chops use a meat thermometer to prevent overcooking.

• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. oregano
• 1/4 tsp. cayenne pepper
• 1 tsp. sugar

4-6 pork loin chops (3/4 to 1 inch thick)

In small bowl combine all dry rub ingredients, mix well.

Generously coat each pork chop with the mix and rub the spice mix into the meat.

Place chops in single layer in a sealed container in the fridge for at least 1 hour.

Remove chops from fridge half an hour before grilling to bring up to room temperature.

Coat grill grates evenly but sparingly with canola oil to help prevent food from sticking.

Preheat grill to medium-high heat.

Grill chops for 5 to 7 minutes per side until juices run clear. For best results, cook until meat thermometer shows internal temperature of 155 F (68 C). Flip only once or twice max.

Remove from grill and tent loosely with foil for 5 minutes for maximum juiciness.

Recipe: www.gettystewart.com

Margarita Chicken

• 4 boneless skinless chicken breasts
• Marinade:
• 1 tbsp. lime zest
• 1/2 c. fresh lime juice
• 1/4 c. canola oil
• 3 tbsp. Tequila
• 1 tsp. kosher salt
• 1/8 tsp. cayenne pepper

Put chicken in a resealable plastic bag. Whisk together marinade ingredients and pour over chicken. Seal bag and turn it gently so marinade coats each piece of chicken. Refrigerate for 1 hour.

Pour marinade into a small saucepan, leaving chicken in the bag. Bring marinade to a boil and continue boiling for 1 minute. Remove from heat.

Heat grill to medium. Grill chicken with the lid down, turning once and basting frequently with boiled marinade, until a thermometer inserted into the chicken reads 170 F (about five to seven minutes per side). Remove from heat and let stand five minutes before serving.

Recipe: www.manitobachicken.ca

Honey Lime Grilled Pineapple

• 1/3 c. honey
• 2 tbsp. fresh lime juice
• 1 tsp. lime zest
• 1 large pineapple, peeled

In a small bowl, mix together honey, lime juice and lime zest.

Slice pineapple into 3/4-inch (1.8-cm) slices. Remove core and place in a shallow dish. Pour honey mixture over and turn pineapple to coat. Allow to marinate for at least 20 minutes.

Remove pineapple from marinade and grill over medium-high heat for 3 to 4 minutes or until fruit is golden. Turn over and grill another 3 to 4 minutes.

Serve with frozen yogurt and drizzle any leftover marinade over top.

Recipe: Rosie Schwartz/Enlightened Eater

The post Get grilling! appeared first on Manitoba Co-operator.

Beaches and campgrounds are shut down, of course, but places to eat great food stay open year round.

A new guide From Scratch — Unique Eateries of Rural Manitoba will help you find them. This handy little guide, released earlier this year by the Manitoba Regional Tourism Network, lists over 50 cafés and restaurants dotting rural and northern Manitoba. Inside you’ll find lodges, tea rooms and small-town cafés tucked away in all parts of the Interlake, the Parklands, eastern Manitoba, the Pembina Valley and Central Plains, and western and northern Manitoba.

For those who haven’t dined here already, there’s some delicious destinations ahead of you. To name but a few, there’s the Spicy Radish at Whitemouth and Beausejour’s Le Beau Cafe and Fudgerie on Manitoba’s east side. In western Manitoba there’s The Sawmill Tea and Coffee Co. in Boissevain and Virden’s Farmhouse Bistro and Tavern and Arbuckles Fine Eatery and Curiosity Shop at Binscarth. If you’re in Grandview the Friendly Corner Bake Shop is not to be missed and neither is The Starving Artist Cafe Bistro and Gifts at Roblin.

Someone’s done all the taste testing ahead of your arrival at any of the sites in the guide, and wholeheartedly approved, by the way. All locations were recommended by staff with the half-dozen regional tourism associations that assembled the guide.

These are places meeting higher expectations, by ditching the grill and serving fresher food, often from local-supplier ingredients, along with better coffee and specialty baked goods.

Their intent putting this together was to give these eateries more visibility, and entice more Manitobans to visit, says Kathy Swann, executive director of Parkland Tourism. The guide was available at places like The Forks in Winnipeg this year to try to get more venturing outside the perimeter.

“We thought people would be intrigued by some of these café-type places out in the country,” said Swann. “It’s just to get people circulating in rural Manitoba more.”

Regrettably, I learned of From Scratch only recently, or I’d have written about it sooner than this. But then again, it’s “low season” now precisely because most of us stay home too much. I checked around last week to see if I was too late. Happily, most of the places I called are open through winter, albeit with reduced winter hours. Before you set forth, please call ahead.

You can download the guide as a pdf here.

Crowd-pleasin’ Manitoba pork back ribs

If there’s one meal that makes hungry folk happy every time, it must surely be ribs.

Rib Rub:

• 4 racks of Manitoba pork back ribs
• 2 tbsp. paprika
• 1 tbsp. brown sugar
• 2 tsp. EACH salt, chili powder, coarse black pepper
• 1 tsp. ground cumin
• 1/4 tsp. cayenne

Barbecue Sauce:

• 1-1/2 c. ketchup
• 1 c. apple juice
• 2 tbsp. EACH Kahlua, Worcestershire sauce, apple cider vinegar, molasses
• 1 tbsp. brown sugar
• 1 tbsp. Dijon mustard
• 1 tsp. chili powder

Lift and peel membrane from back of each rack of ribs. In a jar with a tight-fitting lid, mix all rub spices together and shake well until blended thoroughly. Rub generously over both sides of each rack; cover and refrigerate up to 12 hours. Roast ribs on foil-lined baking sheet at 350 F (180 C) for about 1-1/2 hours. Cover loosely with foil if ribs are browning too quickly. Meanwhile, in a small saucepan, combine barbecue sauce ingredients. Bring sauce to a boil. Reduce heat and simmer uncovered 30-40 minutes or until sauce thickens slightly; stirring occasionally. Remove ribs from oven when done. Finish ribs on a preheated barbecue over medium heat, about 5-8 minutes per side; baste frequently with warm sauce.

Serves 8. Source: Manitoba Pork

West African pork peanut stew

Here’s a delicious slow cooker recipe that will fill your kitchen with tantalizing aroma.

• 2 lbs. Canadian pork shoulder blade roast, well trimmed, cut into 1-inch cubes
• 1 c. chopped onion
• 2 cloves garlic, minced
• 3 large plum tomatoes, peeled, seeded and chopped
• 1 tsp. EACH ground cumin and salt
• 1/2 tsp. EACH curry powder, coriander, cayenne pepper, ground ginger and cinnamon
• 1 c. sodium-reduced chicken broth
• 2 tbsp. tomato paste
• 1/2 c. natural chunky peanut butter
• 1 14-oz. (398-ml) can black-eyed peas, drained and rinsed
• 1 tbsp. lemon juice
• 1/4 c. chopped blanched peanuts
• Cilantro leaves for garnish

In slow cooker, combine pork cubes, onion, garlic and tomatoes. Add seasonings and spices. Stir in chicken broth and tomato paste; mix well. Cover and cook on LOW until pork is tender, 6-8 hours. Stir in peanut butter and black-eyed peas. Cover and cook on HIGH, about 15 minutes more. Blend in lemon juice to refresh flavours. Ladle stew into individual bowls. Garnish with chopped peanuts and cilantro leaves.

Chef’s Tip:

Keep meat refrigerated before slicing into cubes. Cold meat is firmer and easier to slice, resulting in more uniform pieces.

Serves 6 to 8. Source: Manitoba Pork

The post Prairie Fare: Drive and dine appeared first on Manitoba Co-operator.

“That does smell amazing,” she agreed.

“It’s all in the coals,” said Andrew, who was standing over the barbecue, holding a stopwatch. “Hickory-infused briquettes. And no lighter fluid. Build a small wood fire, throw the briquettes on top and wait 20 minutes till they’re white all over, and you’re all set. Perfection is not easy to achieve.”

“Wow,” said Amanda. “I had no idea you were such a purist.”

Andrew placed a hand lovingly on the handle of the barbecue lid. “This is real beef,” he said, from grass-fed purebred Hereford cattle. No steroids or hormones or antibiotics. This is how God made steers.”

“Except of course,” said Brady, “that God didn’t make steers. He only made cows and bulls, if my understanding is correct.”

“Whatever,” said Andrew. “If He had made steers, these are the ones He would have made. And I would consider it disrespectful at best, and sacrilegious at worst to profane such a steak by cooking the dang thing with a propane torch.”

“Amen,” said Amanda. “You’re like the Billy Graham of barbecuing steaks.”

“Billy Graham would be a lowly disciple,” said Brady.

“That’s high praise indeed,” said Andrew. He glanced at his stopwatch, opened the barbecue lid and quickly flipped two of the sizzling steaks inside before closing the lid again.

“Why only two?” asked Amanda. “Why didn’t you flip them all?”

Andrew looked at her querulously. “You like your steak rare?” he said.

“I’m a vegetarian,” said Amanda.

“So you are,” said Andrew. “And here I have been boring you with my steak barbecuing secrets. I apologize for my insensitivity. We are simple country folk so vegetarianism is a foreign concept to us, and not one we easily understand.”

Amanda laughed. “Get out,” she said. “I’m not a Buddhist. I just don’t eat meat. What’s to understand?”

“Darling,” said Brady, “never underestimate how simple my father actually is.”

“Yes, don’t,” said Andrew, opening the lid and flipping the other two steaks then tossing the mushrooms onto the grill as well. “Barbecuing is as complicated as I get.”

The back door of the house opened at that moment and Rose Jackson stepped into the backyard, carrying a bowl of tinfoil-wrapped potatoes in one hand and a glass of wine in the other. “Hi kids,” she said. “What’s up?”

“Hi Mom,” said Brady. “Dad has been sharing his steak-barbecuing secrets with us.”

Rose set the potatoes down and seated herself on the Adirondack chair close by. “Oh,” she said. “I can hardly contain my excitement.”

Brady laughed out loud. “Mom is not impressed,” he said to Amanda.

“Oh no,” said Rose, “I am totally impressed. I could never learn to barbecue a steak. Now chicken Kiev, that I can do, with rosemary roasted potatoes and fresh, steamed broccoli and cauliflower, covered with a smooth three-cheese sauce, and freshly baked bread on the side. But throwing a slab of meat on a grill and burning it to a crisp? Only a man can do that.”

“And I do it without complaining,” said Andrew.

“That’s true,” said Rose. “Although that has more to do with your instinct for self-preservation than your instinct for self-sacrifice.”

Andrew lifted the barbecue lid and removed two of the steaks, placing them on plates waiting on the table. “One more minute,” he said, “and it will all be ready.”

“To the table,” said Rose, “and get your plates ready. Grab a seat and a potato and a cob of corn.”

There was a flurry of activity as all four of them did as she suggested. Finally, Andrew retrieved the remaining items from the barbecue and put them on their respective plates. He lifted his bottle of beer.

“Bon appetit,” he said.

Brady raised his own bottle. “Salute,” he said.

Amanda raised her wine glass. “Nostrovia,” she said.

“Pass the butter,” said Rose.

There was a moment of silence as they passed the butter around and sprinkled salt on the steaming cobs of corn on their plates. Rose was the first to pick up her steak knife. She carefully sliced off a juicy morsel and lifted it to her mouth. She chewed for a long time and then swallowed.

“Andrew?” she said.

“Yes darling?”

“You must never leave me,” she said.

“It’s that good?” said Brady.

“That good,” said Rose.

“Here’s to true love,” said Andrew, “based on a solid foundation of well-cooked red meat.”

Rose lifted her glass. “I’ll drink to that,” she said. “To love,” she said, “as rare as a perfectly cooked steak.”

“Amen,” said Brady.

The post Love, and the secret to good barbeque appeared first on Manitoba Co-operator.

I began naming a variety of possibilities. Then I paused and grinned.

Buying him a grill for Father’s Day was the best gift I ever bought myself, our three kids and even our three dogs. We all enjoy the benefits of delicious meals served hot from the grill. Our dogs beg for tasty tidbits and sometimes they are successful.

Granted, our kids and I usually help with preparing the vegetables for the grill, but my husband is in charge of marinating and otherwise seasoning the meat and cooking all the food. All I do is hand him pans of food, a food thermometer and a clean serving platter, and off he goes.

Our spring season beckons us to enjoy dining and cooking outdoors. We can enjoy the beauty of sprouting grass, budding trees and the return of chirping birds. The aroma of delicious food emanating from backyards is very appealing, too.

If you have a grill, be sure to give it a good spring cleaning. Begin by scouring the grate with a wire brush as necessary.

I always approach our old gas grill with some trepidation during spring cleanup. One year, while retrieving the grill from our storage shed, my husband had an unexpected greeting. Upon lifting the lid, he discovered a squirrel had set up a winter campground. The squirrel was as surprised as my husband. It leaped at him and jumped over his head. This is another reason my husband is in charge of our grills.

Most of us have read about fires associated with grills set too close to buildings or other flammable materials, so be sure to consider your placement of the grill. Place your grill in a well-ventilated, level space away from shrubs, overhangs and deck railings. Keep children and pets away from grills.

Be sure you have a food thermometer. A food thermometer is not only a safety tool, but it also helps ensure the cooked meat will be of high quality. Cooking to a safe internal temperature kills bacteria, such as E. coli and salmonella. Using a food thermometer also helps ensure that you do not overcook meat and end up with a dry, unappealing appearance.

The recommended cooking temperatures are revised based on food safety research, so be aware of the changes. According to the U.S. Department of Agriculture, you should cook burgers to an internal temperature of 160 F and chicken and other poultry to 165 F. Beef and pork steaks and chops should reach an internal temperature of 145 F, and also observe a three-minute “rest time” after the meat reaches the minimum internal temperature. The cooking temperature for pork cuts was reduced in recent years based on research data.

After the food has reached a safe internal temperature, be sure to place it on a clean platter, bring it to the table and watch your family smile. If someone grills a delicious meal for you, praise him or her heartily.

These vegetable packets were a big hit when my dietetic interns tested the recipe. The vinegar and spices in the oil provide some zest to your menu. As shown, you can prepare these packets on your grill or in your oven.

Foil Vegetable Packets

• 1/2 c. canola oil
• 1/4 c. cider vinegar
• 1/2 tsp. minced garlic
• 1 tsp. seasoned salt
• 1/2 tsp. pepper
• 1/2 pound green beans, trimmed
• 1 red bell pepper, seeded, cut into 1/2-inch strips
• 1 yellow bell pepper, seeded, cut into 1/2-inch strips
• 1 zucchini, trimmed, cut into 1/4-inch rounds
• 2 medium red potatoes cut into 1/4-inch rounds

Oven directions:
Preheat the oven to 375 F. Cut six (12×8-inch) pieces of heavy-duty foil. In a large bowl, whisk oil, vinegar, garlic, seasoned salt and pepper. Cut up vegetables and add to dressing; toss to coat. Divide vegetables evenly among foil pieces. Drizzle with any remaining dressing from the bowl. Fold long sides of foil toward each other, crimping edges to seal. Fold and crimp remaining edges, forming a sealed packet. Split packets between two baking sheets, making sure to place them seam side up. Place on the centre rack of the oven. Cook for 40 to 60 minutes. To check for doneness, remove one packet from oven, open carefully and taste a vegetable; it should be crisp-tender. Remove packets from the oven. Carefully pull back foil at the top of each packet to allow steam to escape. Let sit for five minutes. Serve.

Grill directions:
Preheat grill to medium heat. Cut six (12×18-inch) pieces of heavy-duty foil. In a large bowl, whisk oil, vinegar, garlic, seasoned salt and pepper. Add vegetables and toss to coat. Divide vegetables evenly among foil pieces. Drizzle with any remaining dressing from the bowl. Fold long sides of foil toward each other, crimping edges to seal. Fold and crimp remaining edges to form a sealed packet. Place packets, seam side up, on grill. Close grill and cook for 20 minutes. To check for doneness, remove one packet from grill, open carefully and taste a vegetable; it should be crisp-tender. Carefully pull back foil at the top of each packet to allow steam to escape. Let sit for five minutes. Serve.

Makes six servings. Each serving contains 250 calories, 19 grams (g) of fat, 3 g of protein, 18 g of carbohydrate, 4 g of fibre and 250 milligrams of sodium.

Want More Recipes?

How about grilled bananas or peaches for dessert? Visit the Food Safety section on the NDSU website and check out our “Grill Something Different” and “Be the Grill Master” publications by typing the titles in the search box.

The post Be the grill master this spring appeared first on Manitoba Co-operator.

Way back in 1869, the council of the day decided everybody needed “a day of recreation” and declared the first Monday of August a civic holiday.

Eventually, another bunch of guys stuffed into suits in far-away England’s House of Commons heard about it, and thought that a pretty good idea. Two years later, they declared their own bank holiday on the same date.

In Canada, most provinces eventually adopted the first Monday of August as their civic holiday.

More recently, a well-known food writer in Canada has called on Canadians to make the Saturday of the long weekend a feast day.

You may recall how, back in 2003, Ontario-based Anita Stewart got us pumped to take part in a big nationwide backyard affair she called the World’s Longest Barbecue, in support of the BSE-beleaguered Canadian beef industry, held on the August long weekend.

She eventually changed its name to Food Day in Canada, but her challenge each year remains — use this date to have a distinctly Canadian meal.

The whole idea is to celebrate the food we grow and eat wherever we live, says Anita. We already do. This weekend is feast day for a cold country, a high point of summer that often involves gatherings of friends and family around a barbecue to grill our favourite meat and fish, and feast on the fresh and ripe fruits and vegetables in season.

“This is the weekend that Canadians are celebrating their own food because the harvest is coming in everywhere,” says Anita.

This lady knows what she’s talking about. A prolific writer, cookbook author and speaker, Anita Stewart has literally eaten her way across the country. Ask what’s for dinner in the tiniest outpost of Newfoundland, or the remotest village in northern B.C. and she’ll know. She’s been there.

I checked out her Food Day in Canada website to see what she’s inspiring others to do this year.

One post from B.C. says they plan to put the “Brit” into British Columbia this weekend, serving Victoria gin cocktails, with B.C.-raised beef roasted on the grill, alongside chilled minted pea soup and homegrown berry trifle.

• More Recipe Swap: The flat iron steak

At a farmers’ market in Halifax they’ve organized a Prix Fix (a multi-course meal served at a fixed price) that includes Atlantic scallops and blueberry tarts. A tree-planting crew’s cook in northern Ontario plans to serve a Mile High Black Fly Pie. Farm and Food Care will have 2,000 people sit down to Ontario’s Breakfast on the Farm in Avonmore, Ont.

You get the idea. You may also be turning the page about now. If you’re like me, this is the one holiday of the year when we don’t need to shop, plan or cook.

But here’s the thing. Most of us will probably sit down to a good feed this weekend. Maybe it includes a sizzling steak from your own grass-fed beef, or a favourite salad from your garden, or a dessert from the berries from the nearest U-pick. At any rate, whatever you’re eating likely is mostly homegrown.

Food Day in Canada is about all of that, and only that. Tell Anita about it. She’s hoping Manitobans will join with fellow food lovers across the rest of Canada to swap some recipes, and post the weekend supper menu details on her website. Find out more about Food Day in Canada plus its links to Facebook and Twitter on its website which has lots of great recipes to check out.

Here’s a few to get a taste.

Lentils and Barley Salad with Roasted Tomatoes, Spinach and Goat Cheese

For the Salad

• 1/2 c. dry green lentils
• 1/2 c. pot or pearl barley
• 1 garlic clove, peeled
• 4-6 roasted or sun-dried tomato halves, sliced or left whole
• 1 packed c. fresh spinach or Italian parsley, chopped
• 1/2 c. crumbled soft goat cheese
• 1/4-1/2 c. walnut halves or pieces, toasted
• Freshly ground black pepper

Dressing

• 1/4 c. canola or olive oil
• 1/4 c. balsamic vinegar or lemon juice
• 1 tsp. grainy mustard
• 1 tsp. maple syrup or honey

In a pot of boiling water, cook the lentils, barley and garlic clove for 40-45 minutes, or until tender. Drain well and set aside to cool. In a large bowl, combine the cooled lentils and barley, tomatoes and spinach. Shake up the dressing ingredients in a small jar or whisk in a bowl; pour overtop and toss to coat. Divide among shallow bowls and crumble goat cheese evenly over each; top with toasted walnuts and a grinding of black pepper. Serve immediately.

Makes 3-4 servings.

Source: Canadian Lentils

Barbecue Sauce

Whatever you’re grilling this weekend, this barbecue sauce recipe will make it extra tasty. If you’ve got lots of mouths to feed, double or triple it.

• 2 tbsp. canola oil
• 1 medium onion, chopped
• 2 tbsp. brown sugar
• 3/4 c. ketchup
• 1/4 c. lemon juice
• 1 tbsp. Worcestershire sauce
• 1 tbsp. Dijon mustard
• 1 tsp. chili powder
• 1/8 tsp. Tabasco or to taste

In a saucepan heat canola oil over medium-high heat and sauté onion for 2 minutes. Reduce heat to medium. Add brown sugar and continue to cook, stirring for 2 more minutes. Add remaining ingredients and simmer over low heat, stirring occasionally, for 10 to 15 minutes.

Yield: 2 cups.

Serving Size: 2 tbsp.

Source: CanolaInfo www.canolainfo.org

Wild Cranberry Vinaigrette

Wild cranberries are foraged all across Canada’s north. If you can’t find wild, substitute commercially grown berries.

• 1/2 c. wild cranberries
• 1/2 c. red wine or cider vinegar
• 1/2 c. canola oil
• 1/2 c. liquid honey
• 1/4 tsp. cumin
• Salt and freshly ground pepper to taste

Combine cranberries, vinegar, canola oil, honey, cumin, salt and pepper in a blender and blend until smooth. Great on mixed greens.

Yield: 1-1/2 cups.

Source: CanolaInfo www.canolainfo.org

Prairie Spice Cake

This chewy cake can also be made in a fluted 8-cup (4-l) bundt pan.

• 1/2 c. rolled oats
• 1-1/2 c. whole wheat flour or multi-grain flour
• 1/4 c. barley flour
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/4 c. flax
• 2 tsp. baking powder
• 1/4 c. ground flax
• 1/2 c. canola oil
• 2 eggs1 tsp. vanilla extract
• 2/3 c. honey
• 1-1/2 c. lentil purée*
• 1/2 c. raisins1/2 c. chopped dates

Broiler Icing

• 2/3 c. packed brown sugar
• 1/4 c. margarine
• 2 tbsp. cream or milk
• 1/4 c. coconut
• 1/4 c. walnuts or pecans

In bowl combine rolled oats, whole wheat flour, barley flour, salt, cinnamon, baking soda, flax, baking powder and ground flax.

In another bowl mix together canola oil, eggs, vanilla extract, honey and 1 cup lentil purée. Mix and add remaining 1/2 cup of lentil purée. Combine flour mixture, raisins and dates to lentil purée. Spread mixture into a 9×13-inch cake pan and bake for 25 to 30 minutes in 350 F oven. Ice with Broiler Icing.

To make icing: Combine all ingredients together in small saucepan. Heat and stir until hot and sugar is dissolved. Spread over cake. Return to oven until it bubbles well, about 3 to 5 minutes.

Yield: 16 servings.

*To Make Lentil Purée: Wash lentils. In a saucepan cover lentils with 3-3/4 cups of water. Bring to a boil and reduce heat. Cover and simmer until lentils are tender about 40 to 50 minutes. Drain, reserving the stock. Blend lentils, adding enough stock to make purée the consistency of canned pumpkin. As purée forms, stop and mix often until purée is smooth.

Source: CanolaInfo www.canolainfo.org

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Usually the higher end the cut of steak, the happier red-meat eaters are, but I recently sampled an excellent steak I’d overlooked until now. This is the flat iron steak, cut from the top blade roast or shoulder of the animal. Those who know their beef cuts know the top blade is a fairly tender cut of meat, but comes with a line of connective tissue down the middle. That’s made it problematic for producing steaks.

The flat iron steak was developed after the National Cattlemen’s Beef Association in the U.S. funded research by food product developers to find a way to use the lesser demanded cut of meat because of that tissue issue. According to a recipes.com article, the NCBA asked researchers at the universities of Nebraska and Florida to look at ways to add value to chuck, for which demand had dropped significantly even as it makes up a large part of the total beef carcass. They also came up with the homesteader-esque name for this steak. The flatiron, of course, is that small slab of iron Grandma pressed and ironed the clothes with. Now a cut that wasn’t considered great for steaks is a prime cut — and most deservedly.

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The flat iron I ate was about an inch thick, just slightly bigger than the palm of my hand and, as is advisable with all steaks of this type, well marinated.

I was on the horn to our local butcher, All Natural Meats in Carman, the next day. I wondered if the flat iron might be somehow “new,” but evidently only to me. The staff there knew instantly what I wanted and happily had some in too.

If you go looking for this particular cut and the butcher you talk to doesn’t know it, just ask for the top blade. If you love beef on the barbecue, I’m pretty sure you’ll love this tender and flavourful little steak.

Laura’s Steak Marinade

Co-operator editor, Laura Rance, introduced us to the flat iron steak at a barbecue hosted at her home last week. Here’s the marinade she used for five flat irons — which fed 11 people with a little left over. Laura sprinkled both sides of the steaks with Montreal Steak Spice before marinating for several hours. Her husband, Gord, then sprinkled them again while they were grilling. For best results have the steaks at room temperature before cooking and grill them whole. The steaks are cut into pieces just before serving.

• 1 c. soy sauce
• 1/2 c. olive oil (approximately)
• 2 to 3 tbsp. Dijon mustard
• 2 to 3 tbsp. honey
• 1 heaping tsp. garlic powder (not garlic salt)
• 6 tbsp. Worcestershire sauce
• 2 tbsp. balsamic vinegar
• Montreal Steak Spice

Marinated Grilled Steak with Melted Onions

Sometimes a supper sandwich is just the perfect thing for a casual summer meal. A simple marinade and the barbecue bring out the best in any type of round steak. For a neat appetizer, serve slices of beef al fresco on top of garlic-rubbed toasted crostini and top with the onions.

• 2 tbsp. Bull’s-Eye Bold Original barbecue sauce
• 4 tbsp. Greek or Italian vinaigrette salad dressing
• 4 cloves garlic, minced
• Pepper and kosher salt
• 1 lb. inside round marinating steak, cut 1 inch thick
• 1 sweet onion, sliced
• 4 baguettes or buns, sliced
• Arugula

Combine Bull’s-Eye sauce, 2 tbsp. of the dressing and garlic in sealable freezer bag. Pierce steak all over with fork; add to bag. Refrigerate for eight to 12 hours.

Pat steak dry; season with pepper and kosher salt. Discard marinade. Grill over medium-high heat for three to four minutes per side for medium rare. Let rest for 10 minutes.

Meanwhile, pan fry onion in remaining dressing over medium heat, stirring often until softened and golden, about 10 minutes. Serve with thinly sliced steak on baguette. Top with arugula.

Source: Canada Beef Inc.

Beef Round Steak Done Right

Lots of folks want to know the best way to grill a round steak. The Beef Info.org website advises adding a big flavourful baste and offers this recipe for a marinade you can easily make with pantry supplies (plus a few variations).

• 1 c. steak sauce
• 2 cloves garlic, minced
• 1 tbsp. Dijon mustard
• 2 green onions, thinly sliced
• 2 lbs. beef, inside or outside round marinating steak, 1-1/2 inches thick
• Salt and pepper

Combine steak sauce, garlic, mustard and onions in large sealable freezer bag. Remove 1/4 cup EACH for basting and dipping. Pierce steak all over; add to bag and refrigerate for eight or up to 12 hours. Discard marinade. Pat steak dry with paper towel; season with salt and pepper to taste. Grill over medium-high heat, brushing with reserved basting sauce, for seven to eight minutes per side for medium rare (digital instant-read thermometer inserted into centre of steak reads 140 F. Transfer to cutting board, cover loosely with foil and let stand for five minutes before carving on an angle into thin slices. Serve with reserved dipping sauce.

Variations:

Chipotle Big Baste: Add 1/3 cup salsa and 1 tbsp. minced canned chipotle peppers in adobo sauce.
Coulis-Style Big Baste: Add 1/4 cup of your favourite fruit jam and 2 tbsp. fruit juice, such as apple or orange.
Honey Ginger Big Baste: Add 2 tbsp. liquid honey and 2 tsp. minced fresh ginger.

Source: Canada Beef Inc.

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Today, grills are prominent features on most patios and decks. If you haven’t shopped for grills recently, you might be amazed at all the types of grills and grilling accessories.

We didn’t have a charcoal grill until I was in high school, but we had an old campsite stove that my dad kept tuning up, so it lasted for decades. Although we were engaged in “outdoor frying” in heavy cast iron pans instead of grilling, that worked for us. We all enjoyed the aromas of burgers, steaks and other foods wafting around our yard. I think our neighbours did, too.

I especially liked the fried potatoes, which were crispy and well browned. For some reason, all the foods tasted better when they were cooked outdoors. We certainly didn’t require a lot of enticement to take our places at the picnic table. However, we did have to battle a bit with pesky flies and mosquitoes.

When the weather is warm, people enjoy bringing their meal preparation outdoors. Not only does it make memories, but it keeps the kitchen cool and provides a more economical dining experience than eating at a restaurant.

As with any food preparation, keeping your eye on safe food handling is important. According to the U.S. Department of Agriculture, foodborne illness cases peak during the summer months for a couple of reasons.

Although pests, such as flies and mosquitoes, can be visible invaders at our picnics, the bugs we can’t see are more problematic. Micro-organisms thrive during the warm, humid summer months. Unlike humans who suffer when the thermometer rises, bacteria and other germs thrive. In fact, the temperature range of 32.2 C to 43.3 C is where foodborne bacteria grow the fastest.

Some homes feature “outdoor kitchens,” but most people lack the safety controls that a kitchen offers when they move their food preparation outdoors. When at picnic sites, we usually lack running water, thermostat-controlled appliances and refrigeration. So, we need to take steps to make up for the shortcomings in our environment to keep our food safe at picnics and barbecues.

• Always wash your hands before you handle food or eat. If there is no running water at the picnic area, bring some hand sanitizer or wet wipes to clean hands. Or bring extra water for the purpose of washing hands and utensils.
• Use separate cutting boards when cutting up meat and cutting up vegetables for a salad (or thoroughly wash the cutting board with hot, soapy water between uses). Even better, sanitize the cutting board by immersing it in a solution of one tablespoon of unscented chlorine bleach in one gallon of water. Allow the board to soak a couple minutes, and then air-dry.
• Rinse the outside of whole fruit (including melons) with cold running water, using a produce brush if necessary. Consider doing this step at home, then cut up the fruit and place in a covered bowl in a cooler to stay cold.
• Use insulated coolers filled with ice or frozen gel packs to pack perishable foods such as salads and cut-up fruits and vegetables.
• Keep raw meat separate from ready-to-eat foods, including canned beverages. Use separate coolers to prevent meat juices from getting on salads and beverage containers.
• On hot days (32.2 C plus), keep perishable food outside of a cooler no more than one hour.
• Transport perishable foods in the passenger compartment of your vehicle (not a hot trunk).
• When cooking at the site, use a food thermometer to check doneness of meat. Cook steaks and pork chops to an internal temperature of at least 62.7 C (145 F). Cook chicken and other poultry to 73.8 C (165 F) and burgers to at least 71.1 C (160 F). Be sure to clean the thermometer thoroughly between types of meat.
• Cover food with plastic wrap or foil to protect it from insects (which carry bacteria on their bodies). Be sure not to spray pesticides near food.

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