From May to October most of the vegetables on the menu come from within two hours of the restaurant. We shop the Old Strathcona Farmers Market on Saturday mornings and work directly with three farms in Leduc County and Sturgeon County for peppers, tomatoes, onions and squash.
The corn for our tortillas is a different story. Nixtamal-grade corn does not grow well on the prairies, so we import heirloom varieties from Oaxaca and Michoacán through a cooperative that pays growers directly. We think that is the right trade-off.
In winter we lean on root vegetables, greenhouse greens and whatever we pickled and preserved in the fall. The menu changes to match.
