How to cook with prairie ingredients amid Canada-U.S. tariff war

With U.S. tariffs set to start next week, Dan Clapson, author of Cooking with Locally Sourced Food shares how you can cook with only ingredients grown on the pr

U.S. tariffs are expected to hit Canada next week, and more Canadians are focusing on buying homegrown ingredients. Food writer Dan Clapson, co-author of the cookbook Prairie, joined CTV Morning Live Edmonton to share some meal ideas using only things grown here.

This transcript has been edited for length and clarity.

Kent Morrison: Let’s talk about what you’re going to be making here.

Dan Clapson: Making a few different things. I was trying to think of what ingredients are iconically a burden. I thought I’d stick with pork, which is a major protein raised here. As well as Saskatoon berries and split peas, which are field peas that’s grown all across the province.

Kent: What makes it tricky at this time of the year, specifically to use homegrown ingredients?

Dan: I think people assume that winter is the worst time to cook locally but at this part of spring where you are yearning for fresher, brighter flavors, nothing’s growing yet. So there’s nothing to buy. There’s nothing local that’s growing right now, so if you’re picking up carrots in the farmers market, or like rutabagas, they’re almost gonna have a bitter taste because it’s the bitter end of what was grown last year. I look to buy dry ingredients and frozen ingredients, which is why I grabbed some Saskatoon berries and of course, proteins will always be local.

Kent: What are you gonna make us?

Dan: These are boneless straw ribs, these recipes on eatnor.com are gonna make honey dill dip, which is very famous in Saskatchewan. Not really famous at all in Alberta, which always surprises me, and Manitoba claims it as its own, but I feel like that’s not true. It’s mayo, honey and fresh herbs. I’m using dill, parsley and cilantro today. I would say the combo is most famous for the pork ribs, but you can put it with anything from grilled meats to even toasted bread.

Kent: What would be your advice for people who are now rethinking their grocery store visits and they want to support more local, more Canadian goods, but they don’t know where to start?

Dan: Checking the packaging is the most important thing. A lot of grocers now are really doing a good job of making it very clear what’s from Canada. I usually see that maple leaf on most price tags, which is really great. Going to a farmers market is always an easy one too, although not every stall at the Farmers Market is local, so still check the tags. Look for your local farmers or pork producers or Berry Farms. Go to a farmer’s market and talk to the people at the stand, that’s the best thing to do.

Kent: Do you have a hidden gem on the prairies that you use a lot, that may be overlooked or sort of a secret to you?

Dan: I am going to give a shout out to split peas. I feel like they’re only used for soup and this recipe (from my cookbook Prairie), uses them in a fresher fashion. They’re cooked down, then they’re mashed up with a whole bunch of fresh herbs and vinegar and served with a whipped cottage cheese. It’s a nice fresh way to use an ingredient that you might just think is only good for soups and stews.

Kent: Now let’s get to the Saskatoon berries, can you make a sales pitch for Saskatoon?

Dan: I’m from Saskatoon and Saskatoon berries are honestly not my favorite, but they’re local and we love local. You cook them down with some sugar, or even a bit of vinegar, some brightness, like a lemon juice and a bit of aromatics. I put cinnamon in there as well as allspice. I do think it makes a nice sauce. This is just a simple, sweet, vanilla bread pudding.

Kent: Dan’s cookbook is available online. You can also learn more by visiting danclapson.com.