Technical Issues Update — March 27

Hello everyone. It’s time for a quick update on the website issues we’ve been experiencing for the last week.

In a nutshell, websites are like cars. When they’re new, they’re shiny, they smell nice and they run amazingly smoothly. But our website was not new. It was 10 years old. It was the exact site that we built in 2008 to launch The Silk Road. And like old cars, old websites have a habit of breaking down at inopportune times. Sometimes you can patch them up and get them running again and sometimes you need to have them hauled away to the crusher and get yourself something shiny and new.

We have been in the process of building a brand-new website for some time. But then last week, the old site (at least the shopping cart and checkout portion of it) wheezed and stalled by the side of the road. We thought for a few days that the mechanics might be able to get it running again (and they did all they could), but you know how these things are. Sometimes it’s just time to say goodbye.

So the timeline for the new website was suddenly pushed forward quite drastically. We’ve been working as hard as we can to get it ready for the world and we’re almost there. It will evolve more over time, but we’re trying to get it functioning and live as quickly as possible so that it can take your orders and we can get back to filling and shipping them.

Long story short: we should have a functional site (brand new, shiny, and sweet-smelling) within just a couple more days. Until then, if you are really in a hurry to get an order placed, you may feel free to place it by email (orders@silkroadspices.ca) or by phone (587-293-3651). We will create your order manually and charge your card manually. Or just check back frequently and our site will be ready soon.

Thanks again, everyone, for your patience, and our sincere apologies about the inconvenience.

 

 

 

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Notice about orders for Calgary Farmers’ Market pick-up

Lately we’ve been getting more online orders than usual that are designated for pick-up at the Calgary Farmers’ Market. And while we’re thrilled to have those orders and more than happy to send them to the market for you, we’ve run into trouble with our previous policy of needing 48 hours to fill those orders.

The problem is this: we send all the product to stock the market shelves for the whole weekend on Wednesdays. When orders come through on Wednesday, Thursday or Friday for weekend pick-up at the market, we have no way of getting the bag to the market short of sending someone there on a special mission. Which isn’t very cost-effective.

So we’re in the position of needing to revise our policy and say that an order for pick-up at the market must be placed by Tuesdays at 5:00pm if you want it to be available that weekend. We’re very sorry for any inconvenience that may cause, but it’s a necessary rule to keep our process efficient. If you’d like to pick up your order at the Inglewood store instead, that is always an available option with the usual 48 hours notice.

Thank you very much for your understanding on this!

The Silk Road team

Holiday hours and closure 2015

Christmas is upon us, and our shop is bustling with activity. We’re working extra hard to keep the shelves stocked up, and most of us have put together hundreds of gifts sets. It’s a lot of fun, but once December 24th comes around, we’re ready for a break.

The holiday hours for our Calgary Store are:

Tuesday, December 22nd – 10 am to 5 pm
Wednesday, December 23rd – 10 am to 5 pm
Thursday, December 24th – 10 am to 1 pm

The holiday hours for our Edmonton Store are:

Tuesday, December 22nd – 10 am to 8 pm
Wednesday, December 23rd – 10 am to 8 pm
Thursday, December 24th – 10 am to 2 pm

The hours for our Calgary Farmers’ Market are:

Tuesday, December 22nd – 9 am to 5 pm
Wednesday, December 23rd – 9 am to 5 pm
Closed December 24th
Re-opening Thursday, January 7, 2016

The Calgary and Edmonton shops will be closed from the afternoon on Thursday, December 24th through Friday, January 1st to give our employees a well-deserved break. If you place an online order during this time it may not be filled until we get back. We’ll be open for business as usual in on Saturday, January 2nd, 2016. The Calgary Farmers’ Market does not reopen until January 7th.

Thank you to all our friends, our families, and of course our customers. It’s been an amazing year, and we are overwhelmed by the support and kind words we’ve received from all of you about our spices and how they are making your cooking more exciting and more delicious. We wish you all the best over the holidays, and are excited for all that will come in 2016.

Happy Holidays!

Kelci, Colin & all The Silk Road Staff

2015 Holiday Shipping Deadline

With Christmas quickly approaching, it’s time for our annual reminder about shipping times. Canada Post and UPS (our two carriers) are both using December 11 again as their last shipping day for guaranteed arrival before Christmas. In our experience, they are both able to deliver packages that are shipped later than that, but it’s important that we emphasize that date. Please also remember that at this time of year, it takes us a couple of business days to fill your order. We will continue to fill and ship orders as fast as we can up until December 24, but from around December 8 onward, we can make absolutely no guarantees about your order arriving before the 25th.

 

Silk Road Holiday Hours – Inglewood and Calgary Farmer’s Market

silk road logo

Spring is upon us so very suddenly and Easter is fast approaching. The Silk Road Spice Merchant will be adjusting hours for this coming Easter Holiday, Good Friday.

The Silk Road Spice Merchant-Inglewood location will be closed April 3, 2015 for Good Friday. 

The Silk Road Spice Merchant-Calgary Farmer’s Market will be open regular hours, 9 am – 5 pm, on Good Friday. 

Thanks for checking in with us and we hope your holiday is a great one.

The Silk Road Team.

 

 

Holiday Shipping Deadlines

With the Christmas season approaching, it’s time for our annual reminder about shipping times. Canada Post and UPS (our two carriers) are both using December 11 as their last shipping day for guaranteed arrival before Christmas. In our experience, they are both able to deliver packages that are shipped later than that, but it’s important that we emphasize those dates. Please also remember that at this time of year, it takes us a few days to fill your order. We will continue to fill and ship orders as fast as we can up until December 24, but from around December 8 onward, we can make absolutely no guarantees about your order arriving before the 25th. That’s about three more weeks away, but the sooner you get your orders in, the better you’ll feel!

 

Recipe: Ratatouille

Ratatouille-Dish

Submitted by Claire

Ratatouille is one of my favourite things to make. It’s wonderful in late summer and early fall, when you can get great vegetables that haven’t travelled thousands of kilometres in the back of a truck, and it’s the perfect thing for a cold, winter evening (just use canned tomatoes). It’s vegan, gluten-free, flavourful, healthy, low-effort, infinitely scalable, and it freezes reasonably well. It works as a side dish, or as a main course, served over rice, quinoa, couscous, or just with a slice of really great bread. Add some cooked lentils if you want to up the protein content. I’ve adapted my recipe over the years, stealing bits and pieces of other people’s ideas. Here’s the most recent incarnation.

 

Ingredients:

1 red onion
2-3 bell peppers (at least one red)
1 medium-to-large eggplant
2 medium zucchini
2-3 garlic cloves, sliced thin
1 large can good-quality tomatoes OR
5-6 nice plum tomatoes (canned if not in season)
Olive oil
Herbes de Provence
Sel de Provence or coarse sea salt
Pepper

Instructions:

  • Chop all vegetables into a rough, 1-inch dice.
  • Toss onion, peppers, eggplant and zucchini with a good drizzle of olive oil, some Sel de Provence (or sea salt) and a good grinding of pepper. Spread the vegetables on a sheet pan, or in a shallow dish, and roast at 400 F for 20 minutes to half an hour, or until they have softened and the edges are browned.
  • When the vegetables are ready, heat about a tablespoon of olive oil in a large soup pot. Add garlic and cook, stirring, until garlic is just golden.
  • Add roasted vegetables, tomatoes (with liquid, if canned), and a few teaspoons of Herbes de Provence. Bring to a simmer, cover and cook about 20 minutes. Uncover and stir in more herbs, salt and pepper, to taste.

 

Photo by Benoit5656 on Wikipedia.