One of the real great features of the SAS 2 is that you're pretty indestructible.
You're a native shrub, and you've been growing here for 10,000 years.
I always had that vision of growing SAS cartoons ever since I was quite young.
It's my calling, you know, people are motivated to do things, and I'm always motivated to
do this.
I'm not the only person doing this.
We were one of the first people to play tortures, but certainly not the last.
SAS 2's have a very unique flavor profile.
People who haven't tasted SAS 2 before ask me what SAS 2's taste like.
That's a very, what does this tomato taste like?
It's a very difficult question to answer, but I like a blueberry with kind of an almond
flavor.
They actually have a little bit of an almond taste.
I was thinking about the plating, and I was thinking about if we could get inspiration
from the plant itself.
The thing I really like about Saskatoon berries is when you roast them, they get really almond
flavors.
So if we could get almonds onto the plate somehow too.
They add the mousse kind of pipe down, straight down like that.
The mousse we want to do with the Saskatoon and rhubarb.
Saskatoon and rhubarb mousse?
I don't know about you, John, but I've never been a big fan of, like, cloning.
Cloning with sweet desserts.
No, this one's not.
It'll have a little bit of a acidic taste to it with sweet, sour, bitter, and kind of
everything on there.
So we're going to need some kind of, I don't know, substance, some body, some pastry.
So you were thinking of the brioche?
The brioche, yep.
We can do an ISI can as well.
Brioche?
I'll just put a little bit of the Saskatoon puree with that, I can boil with some of that
and let them melt.
Nice.
Like I say, there's so many ways to look at Saskatoons and taste Saskatoons, but they
are very unique in their flavor and their profiles that they have and, you know, there's
nothing like it.
These are not strawberries which are growing globally or pears or apples which are global
fruits, but the flavor is uniquely Alberta's, uniquely Prairie's.
So I'll try a choux paste with Saskatoon puree as part of the liquid.
I've never tried that before, and I could try baking it.
Paul at the farm was saying that he suggested we try making the montagne, so I'd really
like to do maybe a cocktail.
So I've been playing with the violas as a syrup, and I infused some gin with Saskatoon
berries, so I'm going to make a gin and Saskatoon and Viola cocktail.
And then use that as a stir stick.
But once they've seen the varieties that we have, they're like, wow, this is a tangible
and real fruit that we can grow here for.
And that's really what it's about, it's about awareness.
