Summer in Cumberland County: All the gossip

Thanks to Our Food Project support, the Amherst Community Garden is really prospering this growing season. We were able to help with the hiring of a part-time Garden Coordinator, who has been able to bring some great food growing and … Continue reading

WILD about Foraging for Food

Every summer solstice the Wild Caraway Restaurant hosts a fabulous wild edibles dinner which is so superlatively divine it’d blow your socks off. The 8th Annual Foraging Dinner held this past June 21st was no exception. Owned by the authentic … Continue reading

Three Ways to Can Tomatoes // Salsa, Spaghetti Sauce, and Quartered Tomatoes

Canning season is in full bloom. It’s right about now when I place bulk tomato orders with farms for canned soups, sauces, and salsa for the year. Tomatoes are my favourite thing to preserve. Canning your own is often more affordable than purchasing tomato-based products, and … Continue reading

Summer in Cumberland County, All the gossip

We are having an unusually good growing season here in Cumberland County.  With above normal high temperatures and well-timed rains, my garden is doing the best I’ve ever seen it. Adding in a rich compost along with crab meal in … Continue reading

Securing your Summer/Fall local eats: CSA List 2014!

For an updated list of CSA’s in NS, see our most recently updated blog post! In case you’re unfamiliar with the concept of a CSA (Community Supported Agriculture), you can read about it here. Curious if a CSA is right for … Continue reading

Lunchbox bartering for grown-ups: hosting a successful food swap

Food swapping. It’s a thing. A really exciting, fast paced, delicious thing that all food lovers can surely get behind. Whether you’re trying to conquer that kitchen creativity rut, revive an old favorite recipe, or just looking for an excuse … Continue reading

Green with (tomato) envy

Having grown up in Southwestern ON, near Leamington, the “Tomato Capital of Canada”, I always took tomatoes for granted. They were so plentiful that I started to despise them by the end of the growing season. I would can and freeze a tonne, make salsa, tomato sauce and juice, give oodles away to friends and local food banks and pretty much everyone in sight. Then, wracked with much guilt, I would start pulling plants that were still producing tomatoes, because I was literally tomatoed out.

Not the case here in River Hebert, NS, where the growing season is a good month shorter, with less sun and heat. Here, I cherish and coddle every single tomato, and pray daily to the tomato gods that they might start to turn red before the frost!

And…I learned to love green tomato chow.

Chow Chow

8 quarts green tomatoes

6 large onions

1/2 cup pickling salt

3 tsp dry mustard

½ tsp turmeric

4 cups sugar

1 quart vinegar

1/2 quart water

2 tbsp pickling spices in a cheese cloth bag

Cut the tomatoes fine, add the salt and let stand overnight. Next day drain and rinse thoroughly, then layer with onion, spices and sugar in a large pan. Add vinegar and water. Cook on medium heat until the vegetables are soft. Remove spice bag. Pour into hot sterilized jars and seal. 

Recipe courtesy of canning guru Marion Daborn, River Hebert, NS.

For more green tomato recipes see:

Blog by Su Morin, Ecology Action Centre, Community Food Coordinator – Cumberland.


Leamington, ON, “Tomato Capital of Canada”