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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

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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

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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.

 

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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.

 

 

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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!

 

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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.

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2014-08-17 15.16.05

Submitted by Claire

Spices seem somehow out of place in summer baking. Maybe it’s because traditional baking spices – cloves, cinnamon, ginger – with their spicy, warming aromas, conjure up thoughts of fall and winter. Maybe it’s because summer baking often involves fruit, and in Canada, it’s a shame to do too much to fresh fruit when it’s in season.

But our wonderful summer staff member Andrea was heading back to Montreal, and since she’s an avid baker, I wanted to make some interesting, spiced baked goods for her last shift. I found a recipe for peach cupcakes with touches of nutmeg and vanilla that satisfied my requirements. But I didn’t need almost 30 cupcakes, so I halved the recipe, and instead of the pinch of nutmeg that the original recipe called for, grated a good amount of fresh nutmeg into the dry ingredients. The result is a super-moist cupcake with lots of chunks of fresh peach and a nice kick of spice from the nutmeg. You’ll have lots of the brown sugar-cream cheese frosting, so it can be applied liberally. All in all, a perfectly worthy fate for summer peaches.

 

Summer Peach Cupcakes with Brown Sugar-Cream Cheese Frosting (adapted from Smitten Kitchen)

Makes 14 cupcakes

Ingredients:

For cake

1 ½ cups cake flour
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
1/8 tsp fresh-grated nutmeg
6 Tbsp unsalted butter, softened
6 Tbsp granulated sugar
6 Tbsp light brown sugar, packed
1 large egg, lightly beaten
½ tsp Madagascar Bourbon vanilla extract
¾ cup light sour cream
1 ½ large, ripe but firm peaches, pitted, peeled and chopped

For frosting

10 Tbsp (½ cup plus 2 Tbsp) light brown sugar
2 Tbsp cornstarch
¼ cup icing sugar
1 250-g package cream cheese, softened
¼ cup unsalted butter, softened
½ tsp Madagascar Bourbon vanilla extract

 

Instructions:

For cake

  • Preheat oven to 350 F, and line a muffin tin with cupcake papers.
  • Combine dry ingredients in a small bowl and set aside.
  • Cream butter and sugars together in a large bowl until fluffy. Beat in egg and vanilla. Mix in sour cream.
  • Add dry ingredients to wet ingredients and combine, but do not overmix. Gently fold in peaches.
  • Fill liners with batter until almost full. Bake cupcakes for about 20 minutes, or until tops are golden brown and a tester inserted into one cupcake comes out clean. Allow to cool completely before frosting.

For frosting

  • Whisk cornstarch and sugars together in a small bowl until fully mixed.
  • Cream butter and cream cheese together in a large bowl. Beat in sugar mixture. Add vanilla and beat gently until mixed through.
  • Cover bowl with plastic wrap and chill for about 30 minutes, to allow the frosting to set up.

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