Saturday, June 06, 2015

Grainews - The farmland of my roots

My farming ancestors came to Canada from Russia in the 1890s and, ever since I was a child, I dreamed of visiting their village on the Dnieper River.

That opportunity came in April. Despite the conflict between Ukraine and Russia, which is unfolding east of the Dnieper, I made a trek to the little village once known as Klosterdorf.

It was also a journey into the history of wheat. Some 2,500 years ago, farmers along the Black Sea – from the Danube to the Dnieper and beyond – supplied wheat to ancient Greece and Rome, neither of which could grow enough grain to meet the essential bread demands of their populations.

The shores of the Black Sea are dotted with the ruins of Greek colonies such as Histria in Romania and Olbia in Ukraine, both of which I visited on my way to Klosterdorf. Beautiful pottery, delicate glassware and gold coins on display in the archaeology museum of Odessa paint a picture of a prosperous agricultural society on the shores of what the Greeks called the Hospitable Sea.

Fast forward to the 1770s. The Russian army captured the area from the Ottoman Empire. Czar Catherine the Great invited farmers to return to the land and they did, from all over Europe, including my German ancestors.

A century later, the port of Odessa handled 40 percent of Russian’s grain trade. No doubt, some of that grain was grown on the fields of Klosterdorf.

Today, Klosterdorf is no longer a place on the map. It has been amalgamated into a larger village called Zmiivka, Ukraine. That was my destination as I boarded a dusty bus on a sunny spring day in April along with my husband, John, and an English translator named Viktorya.  

The old bus rattled down the country road, gears grinding and shocks falling flat. Apple trees were blooming and the young wheat was green. On either side, the fields were so wide and flat and straight to the horizon it reminded me of home, where I grew up in Saskatchewan.

We had not gone far when Viktorya began chatting up the old women at the front of bus. They laughed, flashing gold teeth and peppering her with questions about our venture to the village at the end of the road.

Before long, we had been invited in for tea, given a brief history of the village and pointed in the direction of Naberezhnaya Street, which was in former times the main street of Klosterdorf.

It looked as it might have a century ago, long low cottages on tidy lots that run perpendicular to the road, hens in the yard and laundry on the line. Gardens were turned and ready for potato planting. “We love our potatoes,” one lady told us through Viktorya. “Without potatoes we would probably starve.”


Hmmm, reminds me of my dad.

Another old-timer recalled a little German church at the far end of the street, but it’s gone now. Most of the German settlers left long ago. Today, Zmiivka is better known for its Swedish settlers who have maintained some ties with their former homeland.

From a high point on the street, we had a spectacular view of the Dnieper by which grain was transported in former times. The river has been dammed downstream, flooding some of the land once associated with Klosterdorf, but it presents a picture of a contented and self-sufficient village that time forgot.

We wandered back to the bus stop with time to sit and have a cool drink outside the little grocery store, where the clerk calculated our purchase on a wooden abacus. A curious gentleman sat down and asked our story, what had brought us from Canada to Zmiivka, which Viktorya related to him.

He looked at me thoughtfully. “Yes,” he said. “When I look at your face I can see your ancestors.”

This beet and potato salad is ubiquitous in Ukraine and a favourite in my kitchen back home in Canada.

Vinegret
2 potatoes
2 beets
3 carrots
2-3 dill pickles
1/4 cup onion, finely chopped
1 tbsp vegetable oil
1 tsp vinegar (optional)
Salt and pepper


Boil potatoes, beets and carrots separately until cooked. Cool and peel. Chop vegetables and pickles in a small dice. Mix with onion, oil and vinegar. Season with salt and pepper.

(This article first appeared in Grainews.)

Tuesday, May 19, 2015

Grainews - Ancient Goddess of Agricuture

For more than 2,000 years ancient Greeks made a pilgrimage to the temple of Demeter, the goddess of farming. A few weeks ago, I did, too.

Today, the temple is in ruins, but it is possible to walk the stone streets, run your hand over ancient walls and contemplate the importance of farming in Greek mythology. Demeter was more than the patron of farming – it was through her that one was granted everlasting life in paradise, a place the ancient Greeks called the Elysian Fields.

Here is her story, in a nutshell: Demeter was sister to Zeus. One day, while picking wild flowers, her daughter Kore was kidnapped by Hades, god of the underworld. Demeter searched the land for her daughter, so distraught that she neglected to make things grow. The people implored Zeus to find and return Kore before they starved to death. In the meantime, Demeter stopped to rest at the town of Elysium, where she was treated kindly.

Eventually, Kore was returned to her mother with the proviso that she return to the underworld for part of the year. While in the underworld, it was winter on earth. When she returned, it was spring.

Demeter was so grateful she gathered up wild wheat and barley and showed the people of Elysium how to farm. They were so grateful, they built a temple to worship her. Demeter also gave them special rites – to eat her bread, sip her sacred drink, chant her prayers – by which one was granted life after death in the green Elysian Fields. Just as a seed of wheat comes to life when placed in the ground, the soul came to life in paradise.

These rites took place once a year at Elesium, a short distance from Athens. It was the desire of everyone in the Greek world to make this pilgrimage once in a lifetime. Every personage we know from ancient Greece, from Plato to Socrates to Pericles (the ruler who built the Parthenon), would have done so, as did the pre-Christian rulers of ancient Rome who changed the names of Demeter and Kore to Ceres and Persephone. Ceres is the basis of our word for cereal grains.

Today, the temple site is surrounded by urban sprawl and the sacred wheat fields have given way to oil refineries, factories and container ports. But stepping through the gates, it is possible to turn ones back on the modern world and walk the same paving stones as thousands upon thousands of pilgrims for whom wheat was more than food, but a sacred symbol of life itself.


At the Acropolis Museum restaurant, I ate a delicious wheat salad but sadly, they would not share the recipe. So instead, my other favourite, a true Greek Salad. No restaurant in Canada had prepared me for the simple marvel of a real Greek salad.

After sampling several in Greece, I have drawn these observations: The vegetables are crisp and chunky, dressed with good olive oil (no vinegar or lemon juice) and topped with slabs of feta cheese (not crumbled or cubed). The peppers may be any colour (including yellow banana pepper). Onion may be white or red and the olives maybe replaced with capers. In one version, the feta was topped with finely chopped pistachios. I have fond memories of Greece, but the taste memories are the best.


Greek Salad
2 ripe tomatoes, cut in wedges
1/2 cucumber, cut in thick slices
1 sweet pepper, seeded and cut in rings
1/4 small onion, slivered
Kalamata olives (a few per person)
Greek olive oil
Slabs of feta cheese (one per person)
Sprinkling of dried oregano

Toss vegetables lightly with olive oil. Top with slabs of feta. Drizzle feta with olive oil and sprinkle with oregano.

(This column first appeared in Grainews.)

Wednesday, April 29, 2015

Grainews - Free Foods of Spring!

Here's the original recipe for rhubarb pudding as recorded in Kristiane's mix of Norwegian and English:

Bland godt 1 kop mel og 1/4 kop brunt sucker.
Rub ind 1/2 kop smor.
Put rhubarb ind i en smurt dish.
Og dros med en kop huidt sukken some har 1/4 teaspoon kanel.
Nu press over rhubarb deigen og bak i en. Passe varme.



This food column appeared this month in Grainews:

You may call them weeds, but to the pioneers dandelions were dinner. After a long winter of root vegetables – progressively shrivelling and even running out – dandelions and other “weeds” were the first greens of spring. Mother Nature’s salad bar.

Tender young dandelion leaves were collected by the pailful, as were lamb’s quarters, sorrel and purslane, also known as portulaca. They were often eaten cooked, either alone or added to a recipe such as green borscht, a popular soup of potatoes, dill, sorrel and sour cream.

One method of preparing dandelion leaves went like this: whisk together an egg with half a cup of sour cream. Cook until thickened. Stir in a dab of butter and 2 tablespoons of vinegar. Season with salt and pepper. Toss in a good amount of well-washed dandelion greens and cook until wilted. Eat warm.

Of course, dandelion leaves and other wild greens were not the only signs of spring in the kitchen. Every farmstead had a rhubarb patch which sprang to life before the last vestiges of snow had disappeared. Rhubarb was the first “fruit” of spring.

Back then, rhubarb was commonly called the “pie plant” because, as we all know, it makes an admirable pie. Of course, it also tastes great in a cake, crisp, bread pudding, compote and a jar of jam.

Even though rhubarb grows like a weed (try uprooting it!) is it not natural to the Canadian plains. However, that tenacity served it well during the time of the settlers. Many a pioneer arriving by train or horse-drawn wagon brought a piece of rhubarb root to set in their first prairie garden and were quick to share it with immigrants from overseas who had travelled more sparsely.

Like dandelions, rhubarb is a good source of vitamin C, which might have been in short supply come spring, especially if the sauerkraut crock (also steeped in vitamin C) was dipping low.

Interestingly, before rhubarb became associated with jams and pies, the root was used medicinally as a mild laxative and stomach tonic. It was not until the 1800s, when sugar from the West Indies became more widely available and more affordable in Europe that someone had the bright idea of sweetening the sour stalks and eating them.

The recipe below was provided to me by Irene Hagel, granddaughter of Norwegian pioneers who homesteaded near Weldon, east of Prince Albert, Sask. in 1902. Hans and Kristiane Lien had first settled in North Dakota but, unable to afford a farm of their own, they moved north to take advantage of the free homesteads offered in Canada.

For the move, they packed everything they owned into a rail car, including cattle, chickens, a team of horses and, yes, a root of rhubarb, which provided many memorable desserts over the years.
This recipe for rhubarb pudding, originally written in Norwegian, was found among the keepsakes of Hans and Kristian that were passed down the generations. It’s a delicious way to welcome the first “fruits” of spring.


Rhubarb Pudding
1 cup flour
1/4 cup brown sugar
1/2 cup butter
4 cups thinly sliced rhubarb
1 cup white sugar
1/4 teaspoon cinnamon

Mix flour and brown sugar. Rub in butter until blended. Put rhubarb in a buttered baking dish. Mix white sugar with cinnamon and sprinkle over rhubarb. Press flour mixture over top and bake at 325F for 45 minutes. Serve warm or cold.

Wednesday, April 15, 2015

Grainews - Ancient legacy of the lentil


There’s an old adage in Greece about not adding “myrrh to the lentil soup” because myrrh is too fancy for a humble bowl of lentils. A culinary overkill.

Ancient Greeks preferred more simple flavourings such as vinegar and sumac (which grew wild) or olive oil and salt.

They boiled the lentils until they were soft and thick for a soup called phakes (or fakes), a dish the Romans called puls, from which we get the botanical word pulse to describe legumes such as lentils, chickpeas and peas.

The Romans believed lentils were restorative and good for your health. Their famous physician, Hippocrates, prescribed a lentil diet as a tonic for liver fatigue and, amazingly, modern science has backed this up.

The oldest archaeological evidence of lentils for dinner was found on the coast of Greece at a place known as the Franchthi Cave, circa 13,000 years ago.

These were wild lentils. The cave was home to a group of hunter-gatherers but over time they moved out of the cave into a small village by the Mediterranean Sea and took up farming.

By 6500 BC they were growing wheat, barley and lentils – the same domesticated grains that have been farmed in the Middle East for 10,000 years.

Eventually, due to global warming, the sea level rose until it covered their village and fields, which were discovered by archaeologists exploring the cave in the 1960s.

It is interesting to note that with the spread of farming westward from the Middle East, those three grains – wheat, barley and lentils – spread together. Though lentils were late coming to Western Canada (more than a century after wheat and barley) it is barely a breath in terms of historic time.

What was once the breadbasket of the world is now the lentil basket of the world. No nation produces more lentils, of more varieties, than Canada.

However, as Canadian lentil production was rising, Greek farmers were growing fewer lentils, preferring instead to plant crops that qualify for agricultural subsidies from the European Union (which, apparently, lentils do not).

According to an online source, farmers in Greece grew 12,700 tonnes of lentils in 1961 and just 2,000 tonnes in 2011. Now they buy lentils from us.

For all I know, I was eating Canadian lentils just the other day when I ordered a bowl of lentil soup in a restaurant in Athens. It was rich and fragrant, seasoned with tomato, carrots and parsley. Simple and delicious, the perfect restorative after a long day of travel and airport food. As much a part of Greek history as the Acropolis.

Despite its ancient pedigree, new varieties of lentils are still being developed. The small black lentil is a Canadian invention, according to Bert Vandenberg, a plant scientist at the Crop Development Centre at the University of Saskatchewan. He says it was bred at the research farm at Indian Head, Sask.

Some enterprising chefs noted that it resembled the black caviar of the Beluga sturgeon and, voila, black Beluga lentils began appearing on trendy menus.

While I’m a big fan of old-fashioned lentil soup, I also like a new food trend. This cookie recipe fits that bill – a delicious new way to enjoy the ancient legacy of the lentil.
 

Chocolate Lentil Cookies
Small black or brown lentils look deceptively like chocolate chips in these delicious cookies.

1/2 cup soft butter
1 cup sugar
1 cup cooked small black or brown lentils
1 egg
1 tsp vanilla
1 tbsp milk
1 cup flour
1/3 cup cocoa powder
1 tsp baking powder
1 cup quick oats

Cream the butter, sugar and lentils. Some of the lentils will puree and some will remain whole. Mix in the egg, vanilla and milk. Sift the flour, cocoa powder and baking soda, adding to the batter with the oats until well blended. Drop by the spoonful onto cookie sheets. Bake at 350F for about 15 min. Allow cookies to cool slightly then remove to a cooling rack. Makes about 30 cookies.
 
(This column first appeared in Grainews.)

Sunday, April 12, 2015

Emmer, spelt, faro, kamut -- it's all wheat to me!

I've started a new food column in Grainews, a newspaper for prairie farmers. So naturally I thought "wheat" was a good place to start. Like many of us, it has an interesting family history. You can read it at Grainews or below:














You could say wheat is the reason I’m writing this today. Because of wheat, my ancestors came to farm in Western Canada, as did most of the settlers on the great plains.

By 1906, one year after it became a province, Saskatchewan was calling itself the Breadbasket of the World. In 1928, Canada produced more than 40 per cent of the world’s wheat supply.

Before packing up and moving to Canada, my forefathers were wheat farmers in Russia, near the Black Sea in what is now Ukraine. Wheat was grown in Ukraine at least 2,500 years ago when it was a breadbasket of ancient Greece. The north shore of the Black Sea is dotted with the ruins of Greek colonies established for the procurement and shipping of wheat.

Like my ancestors, I grew up surrounded by wheat fields, albeit on a new continent, yet I knew nothing of the ancestry of this illustrious grain. So, here’s a quick genealogy of wheat: wild wheat called einkorn crossed with goatgrass to create a hybrid wheat called emmer. This happened in the fertile valleys of Mesopotamia, in what is now Iraq and Syria.

Over time, as farmers grew emmer century after century, new varieties evolved such as durum, Polish and Khorasan (also known today as kamut). They are descendants on one side of the wheat family tree. At some point, emmer crossed with another goatgrass to create the other side of the family tree — bread wheat.

The origin of spelt is a bit foggy; some think it’s a hybrid of emmer and goatgrass (a precursor to bread wheat) and some think it’s a descendant of emmer and bread wheat. Either way, spelt and bread wheat are close cousins.

While exact dates are sketchy, it is generally accepted that farmers began cultivating einkorn and emmer in the Middle East about 10,000 years ago. By the time the Greeks settled on the Black Sea, bread wheat was the famous member of the family. It helped fund the monuments of the pharaohs and fed the powerhouse of ancient Rome.

And, almost 2,000 years later, it was the wheat that settled the plains of Western Canada. Today, bread wheat accounts for 90 per cent of the world’s wheat crop, while durum is about five per cent. Einkorn and emmer (also known in Italian as farro) are still grown in small quantities around the world.

I often see spelt, farro and kamut referred to as “ancient grains” as if they are special cases, but no matter how ancient, they are all wheat.

As you might guess, I am fascinated by the story of wheat, so much so that next month I’m heading to Greece, Turkey and Ukraine to dig into the cultural, political and edible history of wheat. Someday, I hope to write a book on the matter. It seems like a natural follow to my first two books: Prairie Feast, a culinary journey into the agricultural heartland of Canada, and Out of Old Saskatchewan Kitchens, a look at Saskatchewan’s early history through the lens of food and the recipes that fuelled the pioneer dream.

When Grainews editor Leeann Minogue asked me to write a regular food column for this paper, I jumped at the opportunity. Who better to appreciate the fruits of this land than the farmers who put their hearts and souls into the venture?

So, let’s start with a recipe for wheat. Whether you use spelt, farro, kamut or wheat from your own granary, it’s a healthy tribute to this ancient grain.

WHEAT SALAD
1 cup wheat seeds (also called wheat berries)
1/3 cup dried Prairie cherries OR cranberries
3 tbsp. vegetable OR olive oil
2 cups kale, chopped
1/2 cup pecans, chopped
1 apple, diced
3 spring onions, finely chopped
2 tbsp. apple cider vinegar
Salt to taste

Spread wheat on baking sheet and toast in 375 F oven for 10 minutes, until brown and fragrant. Tip wheat into pot, cover with plenty of water, add a dash of salt and boil until soft, about 1 hour. Near the end of cooking, add dried cherries or cranberries and cook a few minutes to plump them. Drain wheat and, while still warm, stir in vegetable or olive oil. Cool. Before serving, add kale and mix vigorously until the kale is tender. Stir in the remaining ingredients.             

Friday, March 20, 2015

Variations on a Greek salad

What makes an authentic Greek salad? Tomato, cucumber, sweet pepper, onion, olives and slabs of feta cheese sprinkled with dried oregano, bathed in olive oil and... When in Greece, do as the Greeks do:

This Greek salad has sliced red peppers and a bed of slivered lettuce. Eaten at Melina's Café in Athens. The café is named for Melina Mercouri, a Greek actress, activist and politician, so beloved that museums are free on March 6, the day of her death in 1994.

Greek salad in a bun -- capers instead of olives. This was lunch in Elefsina (near Athens) after visiting the ruins of the temple of Demeter/Ceres, Greek goddess of agriculture and everlasting life.

This one has an unusual variation - finely chopped nuts. Next to a plate of grilled fish at a blue-checkered-tablecloth (seafood) restaurant in Tirnavos, a farming town north of Athens.

 
OK, this is not a traditional Greek salad - it's the winter wheat salad at the Acropolis Museum restaurant. It was delicious with slice of cheese pie. I asked for the recipe but they wouldn't share. :(

Tuesday, February 17, 2015

Saskatchewan Folklore

"Incidentally, the good old days never existed."  Fred Baines, 1952

I wrote an article for Saskatchewan Folklore magazine. It includes an excerpt from my new cookbook Out of Old Saskatchewan Kitchens. Read it here:



 
 

Monday, December 22, 2014

Prairie Kitchens - Jelly Salad

Almost ten years ago, in spring 2005, I began writing this food column in the Saskatoon Star-Phoenix. This is my last installment.

Back in 2005, my husband and I had embarked on an eat-Saskatchewan adventure to source almost all our food within the province. Over the years, I highlighted many of those foods – wild, cultivated and processed – that Saskatchewan has to offer, as well as the recipes and food traditions cherished by those who call this province home.

It sparked two books, Prairie Feast in 2010 and Out of Old Saskatchewan Kitchens in September, both of which owe their genesis in no small part to the opportunities this column has given me. In the new year, I'm heading to Europe to research another book, a history of wheat, for which I received a Canada Council writers' grant. New adventures await…

Looking back over the past ten years, I observe one significant gap in the subject matter of this column: jelly salad. Jelly salads are iconic in Saskatchewan, if not on the modern dinner table then in our fondest memories of fall suppers and holiday meals.

In my family, no Christmas or Thanksgiving dinner passed without my mom's jelly salad. However, my all-time favourite Jell-o concoction is made by my brother's mother-in-law, Enid Burton of Saskatoon. At her dinner table, it is served with the turkey but is also good as dessert. We call it Pink Stuff. So I sign off today with a Jell-o recipe and wish you merry adventures in the kitchen and a prosperous New Year.

"Pink Stuff" Jell-O Salad
1 large box strawberry Jell-o powder
2 cups boiling water
2 cups dream whip
1 1/2 or 2 cups mini marshmallows, plain or coloured

Stir Jell-o with boiling water until powder is dissolved. Cool and refrigerate until Jell-o is jiggly but not set. With an electric mixer, beat in cool whip until well incorporated. Stir in marshmallows. Refrigerate until mealtime.

(This article was first published in the Saskatoon Star Phoenix.)

Monday, December 15, 2014

Prairie Kitchens - Candied Orange Peel

Back in the day, people made candy for Christmas. Bought candy was a luxury many of the pioneers could not afford, except perhaps a few pieces dropped into a child's stocking along with an orange.


Common is the story of a farm wife butchering the turkeys in November and trading them at the general store for Christmas baking supplies, including the ingredients for making sweets.

Fudge falls into this category. Two weeks ago, I included a recipe for Maple Cream Fudge from my grandmother's recipe box. This week, I'm presenting the technique for making candied orange peel in the Lebanese tradition.

Dora Nasser came to Saskatoon with three young daughters in 1963 when her husband, Karim, took a teaching position at the University of Saskatchewan. Back then, she couldn't buy some ingredients essential to Lebanese cuisine such as eggplant, lentils, ground lamb and olive oil. "I really missed the food. We didn't starve but we didn't have the things I craved," she recalls.

How things have changed. Now she can buy eggplant of various sizes and olive oil from several countries. As for lentils, Saskatchewan now grows more lentils than anywhere else in the world!

Her family Christmas includes turkey stuffed with rice and pine nuts, Lebanese shortbread and candied orange peel. She prefers to use Seville oranges, but other thick-skinned oranges will do. Leftover syrup can be used in making baklava (a Middle Eastern dessert), added to the punch bowl or served on ice cream.

Candied Orange Peel (see images below)
4-5 oranges
Water for boiling
2 cups water
2 cups sugar
1 cup honey
Needle and thread

Lightly grate the oranges to take off the shine. Cut the stem and flower ends off each orange.

With a knife, score the peel into quarters, cutting through the peel from top to bottom. Peel each section off the orange including the white pith, then cut each section in half lengthwise. This makes 8 peels per orange. Boil orange peels in water until soft.

Put peels in cold water for a day or two, changing the water twice. Lay peels on a tea towel or paper towel to dry, pressing out excess water. I left the peels overnight.

String a needle with thread. Roll each peel into a curl and secure it by piercing it with the needle and thread. Continue until all the curls are strung together, pressed close so they cannot uncurl.

In a saucepan bring the 2 cups water, sugar and honey to a light boil for 10 minutes, until sugar is dissolved. Place the string of orange curls into the hot sugar syrup and boil on medium heat for 20 minutes or longer.

Cooking is done at the two drop stage: scoop some syrup with a cold spoon and pour it back into the pot. When the syrup rolls off the spoon in two side-by-side drops (as opposed to one stream) cooking is complete. Lift out the peels. Cool slightly and pull off string.


 
 

(This article first appeared in the Saskatoon Star Phoenix.)

Tuesday, December 09, 2014

Prairie Kitchens - Pumpkin Loaf

My friend Judy would make her Granny proud. Her Granny Martha Mae came to Saskatchewan from Ontario in the early days when her husband got a job on the railway. When he was killed in a rail accident, she raised their four children by scrimping and scraping by.

"She could make a meal from almost nothing. Absolutely nothing went to waste," says Judy who, like most of us, admires the tenacity and ingenuity of single moms like her granny in the days before family allowances and childcare. "Her front yard was all flowers and her back yard was all vegetables," says Judy. "She taught us that meals were special and to be thankful for the food we had."

In keeping with her granny's frugal pioneers spirit, Judy prepared this recipe for pumpkin loaf from scratch – starting with the pumpkin. "I'd never cooked pumpkin from scratch before, but it was easy. It baked just like spaghetti squash," she says.

Like old-time cooks, she adapted the recipe to the ingredients on hand, substituting half whole wheat flour, omitted the nutmeg and cloves (upping the cinnamon) and adding an extra 1/4 cup of cooked pumpkin because that's what the pumpkin yielded. No waste!

She took it to a potluck brunch with my book club, who cooked recipes from my new cookbook Out of Old Saskatchewan Kitchens. Other dishes included buttered eggs, perogies, Swedish meatballs, cranberry jam, oatmeal scones and gingerbread cookies. A meal to make a prairie granny proud.

Pumpkin Loaf
2 cups flour
1/2 cup sugar
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 cup raisins
1 egg
2/3 cup milk
1 cup cooked pumpkin, mashed
1/4 cup melted butter
Brown sugar for topping

Mix dry ingredients in a large bowl. Toss in raisins. Beat egg well and stir in milk, pumpkin and butter.

Make a well in the dry ingredients and pour in egg mixture. Mix just enough to blend. Pour into a greased loaf pan.

Sprinkle generously with brown sugar. Bake at 350F for about 1 hour, until a knife inserted in the centre of the loaf comes out clean.

(This article first appeared in the Saskatoon Star Phoenix.)