Rootstock 2016 – My Ultimate State of Hygge

I tried to pretend I was a winter-loving Canadian for years. I skated on frozen ponds, strapped on cross country skis and forged my own path through the prairie fields out behind our home, I even own a set of downhill skis and boots. The magical transformation never happened for me. I prefer heat over windchill and being cozy over frozen toes.  The world sees Canadians as winter lovers, with warm maple syrup running through our veins and a pet beaver…and while I have friends that do ‘the Canadian thing’ (minus the pet beaver), I’m much more likely to embrace the concept of Danish ‘hygge’ (pronounced ‘hooga’). Getting cozy under a blanket with my dachshunds, a book, and some tea or local beer is my best weapon against the long, dark, and cold winter months. It’s my Canadian ‘survival mode’.

As the days grow longer and the average temperature climbs ever upward, I am wont to shed my woolies, plant the garden, transform all the freshness into deliciousness and EXPERIENCE the growth and wonder. We have three months of summer ahead of us now and there’s no looking back; only ahead to the experiences that make you happy and fulfilled. Hygge can happen during any season, because it’s a state of mind…of being one with the comfort of your surroundings. It’s the feeling that you are really where you need to be at that one moment in time.rootstock-2016

It’s quite astonishing that one of the most hygge things I did in 2016, turned out not to occur during winter months but in August of 2016. Our summer was busy, so busy that we really only had one opportunity to drag out the tent trailer for the weekend. Getting everything ready, travelling, and setting up camp is NOT hygge, but the act of camping itself is most definitely hygge to me. When we were invited to take part in ‘Rootstock‘, the lure of camping in a sunny field and experiencing the bounty of our land through the hard work of local farmers, artisans, and producers was too amazing to pass up. There’s nothing more hygge than sitting round a table, discussing the big and small things in life with friends and family.

In Alberta, the discussion of sustainable agriculture and agricultural awareness has become more and more immediate. We must become more aware of how our food is grown and produced, we must support viable local food systems in order to keep agriculture sustainable for generations to come. Food Water Wellness is working with Alberta Rural Development in the creation of an online learning and information sharing portal entitled, We All Grow. We All Grow aims to facilitate dialogue between farmers, provide information to new and experienced farmers, and inspire connections between consumers and farmers.

Rootstock 2016, was a country style celebration of small scale agriculture and artistans which took place at Fallen Timber Meadery in Water Valley, Alberta.  There was an open air market, filled with a wide variety of local products and friendly producers who were more than happy to chat about farm life, chocolate making, coffee roasting, or distilling. It was a great way to get to know the people who provided our sustenance for the weekend. During the open air market, we enjoyed delicious appetizers from Bear and the Flower Farm, Redtail Farms, and Hoven Farms; all food was prepared onsite by Dave Cousineau (executive chef of The Bison; Banff), Barb Thomas (Love2Eat) with desserts by Michael Tilley (Rouge). We didn’t go thirsty either, with drinks provided by Fallen Timber Meadery, Eau Claire Distillery, Calgary Heritage Roasting Company, Village Brewery, and Banded Peak Brewing.

chefsrootstockOur fearless chefs 

producersrootstockFallen Timber Meadery, Eau Claire Distillery, Calgary Heritage Roasting Company, Earth Works Farm, Trail’s End Ranch

appysrootstock

Hoven Farms Beef Paté w Sea Buckthorn; Watermelon and Redtail Farms Prosciutto;

Bear and the Flower Pork Hock w Fallen Timber Honey Wine Jelly Crostini

When dinner was announced, we entered a magical tent filled with long communal-style tables and hay bale benches. The tables were covered with white linens set with mis-matched fine china and glass jars to emphasize the ‘country-chic’ style. Large vases of colourful locally grown flowers appeared sporadically on the tables, interspersed with candles. The effect was breathtaking. img_20160813_160051

Soon, all the work from the kitchen was about to be delivered to our tables, and we were ready to enjoy the fruits of our Alberta farmer’s and producer’s labour. Dinner began with an outstanding salad with fresh greens from Willow Brush Ranch and Country Thyme Farm, cold pressed canola oil from Highwood Crossing, Shirley’s Greenhouse tomatoes, and fresh feta from SweetMeadow Farmstead Cheese.saladAfter we had eaten our salads, the mains were brought in on long planks. It was the most impressive food delivery method I’ve seen and it caused quite a stir among the hungry guests. Imagine a six foot by one foot plank filled with Portuguese Grilled Chicken, Braised Pork Shoulder, Spice Rubbed Smoked Sirloin Roast, Braised Beef Short Ribs with sides of local Madras-Spiced Potatoes, Zucchini Gratin, Beets with yoghurt and mint, Beans with Garlic Scapes and Maple Syrup, and Grilled fresh Baby Corn.

mainsrootstockMains provided by Chicken on the Grass, Earth Works Farm, Trail’s End Beef, Mitchell Bros. Beef,

Eagle Creek Farms, Country Thyme Farms, Blue Mountain Biodynamic, Kohut Farms

Dessert was brought in on smaller planks, but it was as stunning as the mains. We were blown away by the Strawberry Vanilla Panna Cottas featuring Ryan’s Honey foam, chocolate crumb, rhubarb coulis & lemon balm. Also scattered along the dessert board were locally made chocolates by Anne Selmer (Cochu Chocolatier), some of which featured Eau Claire Distillery spirits, Ryan’s Honey, Fallentimber Mead, Calgary Heritage Roasting Company coffee, or bacon from Bear and the Flower Farm. pannacotta

With dinner done, we had great cause for dancing! The stars twinkled outside, while inside we were treated to lively melodies and harmonious singing by Folk Road Show, Gabrielle Papillon, and the headlining act, Reuben and the Dark. There really wasn’t a sad soul in the tent, as everyone was fully in tune with whatever direction the night would take us.

reubenandthedark

Reuben and the Dark

We danced late into the night until we finally grew tired and sent ourselves back up the hill to tent trailer. On the way up, we were distracted by the beauty of the wide open sky above and decided to end our night with some stargazing. Laying there on the ground, we became aware of the connection between ourselves, the land, and the sky while the vibrations of the far away music connected us to the present moment. Our perfect state of hygge seemed to last forever as we lay there, not wanting to leave until the last meteor streaked across the sky and the sun rose above the horizon.


If you are interested in learning more about Food Water Wellness, the Farmers, Producers, and Chefs involved in Rootstock 2017, head to the Food Water Wellness website. To purchase tickets for ROOTSTOCK 2017 click HERE

 

Advertisements
This entry was posted by dishnthekitchen.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: