If you listen to CBC radio during the day (in Saskatchewan) you can catch my new food column Home on the Range on the program "Blue Sky" with Jen Gibson. I'll be on the show monthly to talk about my adventures in Saskatchewan foodland. My first show is today between 1:30 and 2:00 pm. We're going to talk (among other things) about my visit to Canada's largest fresh water fish farm - Wild West Steelhead on Lake Diefenbaker. It should be fun!
Update: The first program was marvellous. Robin called in from Regina to rave about Saskatchewan wild rice. He has a ten-year tradition of buying a big bag of rice and sharing it with his coworkers, so they get a chance to sample a product that is not readily available in their city. Isn't that sweet?! Lois called from Moose Jaw with her favourite recipe for Saskatchewan's fall bounty - beet borscht. Jen tried to twist Lois's arm to send us her secret family recipe. I'm crossing my fingers for that!
WILD WEST STEELHEAD TROUT BAKED IN SALT
Stuff the cavity of a whole 5-lb fish with lemon slices and fresh thyme. Place it in a long baking dish and cover with course salt. Use a 2 kg. box of Sifto salt (mined in Saskatchewan). The fish should be completely covered. Bake for 1.5 hours at 325 C. When it comes out of the oven the salt will be rock hard. Crack it open with a knife, peel off the skin of the fish and lift out the flesh.