Farmers’ markets are the best way to enjoy quality food and to find one of a kind locally made products. It also means supporting local artisans and farmers to positively impact your environment by buying products that are produced within the shortest distance to where you live.

Over 130 of the finest food producers, artisans and growers bring a slice of rural life to the city at one of Edmonton’s only year round, indoor farmers.

Coming to the Farmers’ Market is your opportunity to get to know the our homemade products- pelmeni, vareniki, sauerkraut, blinchiki and all another frozen products.

These are people who are passionate about healthy and naturally produced food, who value hand-made products rooted in tradition, and a quality way of life gained from living close to the earth.

9th Annual Ice on Whyte Festival returns to Old Strathcona and transforms End of Steel Park and the Strathcona Community League Park into an enchanted, interactive, outdoor wonderland of ice carvings, a castle, slides,play area, live music, hot beverages and more.

A team from Sakha, Russia, chiseled away at an arch. A Latvian team placed icy flowers on frosty stems, holding them together so that they would fuse. A Chinese team worked on an icy garden scene; a dragonfly’s set of wings was complete, but the bug had no body. Meanwhile, finishing touches were applied to a neighbouring praying mantis.

Visit the festival to enjoy the amazing ice carvings created by artist in the international ice carving competition. This year the Ice on Whyte festival will showcase an International Ice Carving Competition, with artists from China, the Netherlands, Russia, Armenia and Canada competing to be the best .

This question is answered Vladimir Putin:

“I have asked Minister of Sport to hold consultations with our friends and colleagues from Canada. It also has a certain meaning because we have to ensure that our players, who play in the NHL, come to the 2014 Olympic Games, [and] to have the NHL calendar put together accordingly,” Putin was quoted by Russian news agency RIAN.

Nikolai Ivanovich Khabibulin’s nickname is “The Bulin Wall”. He is a Russian professional ice hockey goaltender currently playing for the Edmonton Oilers of the National Hockey League (NHL).

Khabibulin’s abilities have been recognized with two Olympic medals (Gold and Bronze), and as Best Goaltender at the 2002 Winter Olympics. With a spectacular performance, he became the first Russian goalie ever to win the Stanley Cup with the Tampa Bay Lightning in 2004, and is a 4-time NHL All-Star.

On July 1, 2009, he signed a four-year deal worth $15 million with the Edmonton Oilers, replacing Dwayne Roloson as the Oilers’ starting goaltender.

He has previously played for the Winnipeg Jets, Phoenix Coyotes, Tampa Bay Lightning and Chicago Blackhawks.

The team of “Marina’s Cuisine” invites Nikolai to lunch with Russian pelmeni and ask to answer the that question.

We open:

Tuesday- Friday, from 11 am to 6 pm

Saturday- Sunday, from 10 am to 4 pm

Yakutsk is a city and the official capital of the Republic of Sakha. As the biggest city built on continuous permafrost, most houses in Yakutsk are built on concrete piles.

Yakutsk was founded as an ostrog (fort) by Pyotr Beketov in 1632. In 1639, it became the center of a voyevodstvo. The voivode of Yakutsk quickly became the most important Russian official in the region and directed expansion to the east and south. Yakutsk did not grow into a city until the discovery of large reserves of gold and other minerals in the 1880s and 1890s. These reserves were developed extensively during industrialization under Stalin. The rapid growth of forced labor camps in Siberia was also a major factor encouraging Yakutsk’s development.

Yakuts is nationality. Yakuts or Sakha are native people that have been living in Yakutia for many, many, many centuries ago. It’s commonly believed that Yakuts belong to the Turkic group of nations, originated in the Altai area.

Yakutsk is a remote city in Eastern Siberia (population 250,000) famous for two things: appearing in the classic board game Risk, and the fact that it can, convincingly, claim to be the coldest city on earth. In January, the most freezing month, average “highs” are around minus 40C; today the temperature is hovering around minus 43C, leaving the city engulfed in an oppressive blanket of freezing fog that restricts visibility to 10 metres.

Sergey Medvedev

 All products are made in store from scratch

 We use only fresh, natural and healthy ingredients

 We use Alberta beef and pork or Lilydale Chicken

 No MSG or preserves in any of our products

 We use whole potato, no powdered substitutes

 Our products can be frozen for long periods of time and prepared in minutes for a delicious meal

Please note, “Marina’s Cuisine” is closed on Mondays and opens from Tuesdays to Sunday

We open:

Tuesday- Friday (from 11 am to 6 pm;)
Saturday- Sunday (from 10 am to 4 pm;)

Uzbek plov

You can write, call us and order

As Pelmeni are kept frozen very well longtime and you can cook them quickly.

There is a saying in Russian that “пельмешки не терпят спешки.” Literally this means “pelmeni can’t tolerate speed demons.” The saying is used, however, in the general sense of “good things come to those who wait.”

Pelmeni are traditionally made in very large batches in a long and tedious process that can involve the entire family, including men, although the process is generally lead by the females. Preparation often involves hours of rolling, cutting, filling, folding, and pinching. This whole process is encompassed in Russian with the phrase “лепить пельмени” (to make/build/fashion/sculpt pelemeni).

Pelmeni are best made with fresh, whole beef, pork and diced onions run twice through a meat grinder. For those without a grinder, ground beef and ground pork may be purchased and mixed together.

To get the dough to right consistency, kneaded until elastic and no longer sticky. It should be rolled quite thin – which makes the pelmeni delicate and allows the meat to cook quickly.

This is another typical Eastern European dish. The most popular vareniki are those with potatoes, cabbage, beef or cherries (the latter is usually served as a dessert), but wild berries, fish, cheese, mushrooms, blueberries and farmer’s cheese are nonetheless popular and tast.

Yet another difference is that pelmeni are usually made with raw beef, but beef vareniki use boiled meat. Also, vareniki are usually a bit bigger and have a crescent shape unlike the round pelmeni. y fillings.

Ukrainians have somewhat of a gourmet obsession with vareniki and every year reports of another world’s biggest varenik come from this country. The latest gigantic dumpling to compete for the planet’s biggest title was made in a village close to the capital Kiev.

Then peel off the leaves accurately. Boil rice in a salt water until it is almost ready.
Grate carrots and chop tomatoes. Mix rice with minced meat and carrots and tomatoes.
Don”t forget about salt and pepper. Put each leaf the inner side up.

Place one tablespoon of prepared meat stuffing in the centre of each leaf.
Roll leaves, covering stuffing from sides like an envelope. Put stuffed cabbage leaves with seam down close to each other on a frying pan.

Add two tablespoons of tomato sauce or ketchup to 0,5 liter of water or broth.
Add it, covering the bottom of the pan. Spread butter on top of each piece.
Heat oven to 140 degrees Celsius. Bake golubtsy for an hour.

Served with seam down, in a deep plate.

Garnished with sour cream or sauce in which golubtsy were cooked.

If you don”t eat meat, you can put more rice and more vegetables. Anyway it will be tasty.
Golubtsy is a main dish, very popular in Russia.