Saskatchewan shares a lot of crops and foodways with Alberta: wheat,
beef, farmed bison, Saskatoon berries and Ukrainian food to name a
few.

It is the "breadbasket of Canada" and one of the world's largest
exporters of wheat. It also produces mountains of chickpeas, barley,
rye, oats, mustard, canola, flax and 67% of the world's lentils.

My sister was for many years a geneticist working in crop science
research at Sack U. Her (ex)husband was a farm kid and a field tech
who did the heavy lifting under the direction of the scientists and
her FIL was a farmer/rancher and one of French's major mustard
seed suppliers.

The Crop Development Centre (CDC) is a field crop research
organization within the Department of Plant Sciences at the
University of Saskatchewan. CDC scientists integrate basic research
with genetic improvement of spring wheat, durum, canary seed, barley,
oat, flax, field peas, lentils, chickpeas, fava and dry beans. They
have delivered over 500 new varieties of 40 different crops since
1971, focusing solely on plant breeding and pathology, not genetic
engineering.

When they started working on pulses as well as grains they
attracted a large number of South Asian grad students which is when
she developed an appreciation of spicy Indian vegetarian legume
dishes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Lentil Curry with Potatoes and Vegetables
 Categories: Vegetarian, Indian, Beans, Chilies, Curry
      Yield: 6 Servings
 
      2 c  Dried lentils; rinsed
      2 tb Vegetable oil
      1 md Onion; diced
     12    Mushrooms; sliced
      1 sm Zucchini; diced
      2    Tomatoes; cored, diced
      4    Cloves garlic; minced
      1    Jalapeno pepper; seeded
           And minced
      1 tb Fresh ginger root; minced
      1 tb Curry powder
      1 ts Ground cumin
      1 ts Ground coriander or
           Garam masala
      1 ts Salt
    1/2 ts Ground black pepper
      2 c  White potatoes;
           -unpeeled, diced
      2    Carrots; peeled. diced
      8    Broccoli florets or
           Cauliflower florets
      8 c  Hot cooked rice
 
  Place the lentils in plenty of water to cover and cook until
  tender (see package for time; 30 to 45 minutes). Drain the lentils
  in a slander, reserving 2 cups of the cooking liquid, and set
  aside.
  
  Heat the oil in a large saucepan over medium heat and add the
  onion, mushrooms, and zucchini. Cook for about 7 minutes, until
  the vegetables are tender, stirring occasionally. Add the
  tomatoes, garlic, jalapeno, and ginger, and cook for 4 to 5
  minutes more. Add the seasonings and cook 1 minute more.
  
  Blend in the lentils, reserved cooking liquid, potatoes, and
  carrots and cook over low heat for 35 to 40 minutes, stirring
  occasionally. Add the broccoli and cook for another 5 to 10
  minutes until broccoli is fork tender.
  
  Remove from the heat and serve with basmati rice.  A cucumber
  raita or plain yogurt make a soothing accompaniment.
  
  Green mung beans may be used for this dish as well as other kinds
  of lentils.

  Recipe by: Lean Bean Cuisine by Jay Solomon
  From: Kitpath
 
MMMMM

Cheers

Jim


... Of the prairie provinces, Saskatchewan is the MOST prairie.

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