“Aside from all things salsa being local and in-season right now - tomatoes, peppers, onions and herbs - salsa is one of the easiest and most versatile home canning projects to take on,” explains CanadianLiving.com Food Editor, Colleen Tully.
Toronto (PRWEB) September 12, 2011
The Food Trends Report is a monthly review of food trends among Canadian home cooks. CanadianLiving.com has been an authority in the Canadian online food community since 1996 and welcomes over 1.3 million visitors monthly.
Canadian Craving of the Month:
Salsa- #1 search term and up 76% over last year
“Aside from all things salsa being local and in-season right now - tomatoes, peppers, onions and herbs - salsa is one of the easiest and most versatile home canning projects to take on,” explains CanadianLiving.com Food Editor, Colleen Tully. “Whether you're a novice cook or professional chef, making salsa appeals to everyone.”
“Tomato soup is a new trend, illustrating the cook-from-scratch renaissance we've been seeing all year in kitchens across Canada,” suggests Tully. “Homemade pickles further reflect our desire to line those cellar shelves with preserves we made ourselves. Beef tenderloin looks like the new go-to family beef dinner, as the normally popular roast beef dropped sharply in August.”
New trend: Muffins - down 35%
New trend: Potatoes - down 50%
New trend: Shrimp - down 56%
Roast beef - down 41%
Cake - down 38%
“With all that time spent canning and preserving, maybe there's less time for baking,” says Tully. “This is a first for muffins, which normally enjoy steadily climbing traffic. Potatoes could be suffering at the hands of quinoa, the ancient grain we just can't get enough of. And while we want grandma's pickles we don't want her roast beef dinner, which has lost favor to sleeker, barbecue-ready beef tenderloin.”
For further information and interview opportunities, please contact:
Canadian Living Food Director, Annabelle Waugh at 416-733-7600 Ext. 4819.
For the latest recipe and food trends visit http://www.canadianliving.com.
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