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Appendix One: an Alberta
Food Inventory
Grains
Wheat, rye, barley, oats
Oilseeds
Flax, canola, sunflower, mustards
Pulses
Lentils, chickpeas, green peas, yellow peas, beans
Greenhouse Vegetables
Cucumber, peppers, eggplant, tomatoes, lettuces, micro greens, sprouts
Field-Vegetables
Asparagus to zucchini edible flowers and culinary herbs
Fruit
Apples, black currants, blueberries, buffalo berries, tart or sour
cherries, chokecherries, crab apples, strawberries, gooseberries, high
bush cranberries, honeyberries, melons, pears, raspberries, plums,
rhubarb, red currants, saskatoons, wild cranberries, grapes
Eggs
Chicken, duck, quail
Dairy
Milk, cream, butter, yogurt, sour cream, ice cream, cheese
Meats
Beef, bison, chicken, duck, elk, lamb, pork, turkey, wild boar, wild
turkey, rabbit, ostrich, alpaca meat, elk, rabbit, goat, deer
Fish
Tilapia whitefish, lake trout, pike, walleye, whitefish caviar
Processed Foods
Pastas, flour, cereal, sauces, dressings, jams, jellies, pickles, spices,
seasonings, condiments, baked goods, confections, oils
Other
Honey, sugar beets, mushrooms
Drinks
Beer, fruit wine, mead, coffee – locally roasted, barley tea, rosehip tea