Baking with Fresh Nova Scotia Apples

It’s the beginning of peak season for apples here in Nova Scotia, and you’ll find them piled high at farm stands right through to October – although local apples are available pretty much year-round. Here are two ways to make use of your market haul. CLASSIC BAKED APPLES 6 medium sized apples, washed1/2 cup lightly packed brown sugar1 1/2 tsp ground cinnamon1/2 cup apple juice … Continue reading Baking with Fresh Nova Scotia Apples

Jammin’: Our Best Jammy Recipes

Whether you’re a jam lover or not (and we are), jam is the gateway preserve. It’s the preserve you learn first, that encourages you to learn to make other preserves. Here are a few of our jammy favourites. And for a complete canning how-to, check out our posts Canning 101 and Canning 201, or download our guide How to Can Your Harvest. EASY APPLE RHUBARB … Continue reading Jammin’: Our Best Jammy Recipes

Beet Those Winter Blues!

Beets are a versatile and delicious vegetable. Both the beet and its greens are edible, and can be used in a variety of tasty and simple dishes. Beets come in a red-purple colour, as well as golden-yellow. They’re a good source of potassium, a nutrient that helps the body maintain a healthy blood pressure; and folate, a nutrient that’s especially important for pregnant women and … Continue reading Beet Those Winter Blues!

Wild Apples – The best things in life are free!

Most of us know that apples grow wild all over the landscape of most of the Maritimes. We buy apples from the store or from an orchard this is a good way to support local growers and is nice because the fruit is convenient, plump, sweet, and uniform and has a predictable flavour… The wild apple on the other hand is another story, it needs … Continue reading Wild Apples – The best things in life are free!

Salted Caramel Fruit Sauce

The lovely Elisabeth Bailey, author of A Taste of the Maritimes: Local, Seasonal Recipes the Whole Year Round, kindly submitted this blog post.  You may remember Elisabeth from our summer 2011 cooking series. Today she’s sharing her recipe for Salted Caramel Fruit Sauce. Put this sauce on ice cream or pound cake. Mix it with sparkling water to make your own soda pop, or with … Continue reading Salted Caramel Fruit Sauce

Spring Cooking Class Recipes: Fresh CSA Produce

We’ve been holding seasonal cooking classes for awhile now, and we’ve loved sharing knowledge about the bounty of Nova Scotia.  Spring can be a tough time to eat local though – a lot of farmers are almost at the end of their winter root vegetables, but it’s still too soon for springtime favourites like asparagus, fiddleheads or strawberries.This last Monday, we decided to embrace the season head-on by building a menu around a CSA (or Community Shared Agriculture) produce box from Taproot Farms. Continue reading “Spring Cooking Class Recipes: Fresh CSA Produce”

Winter Cooking Class Recipes: Braised Ribs and Apple Cake

On February 8th we enjoyed our third cooking class, which concluded our Wintertime Harvest cooking class series.

This week we were joined by instructor Jayne Wark, a professor at the Nova Scotia College of Art and Design who has a secret passion for cooking. This was her first time leading a cooking class but she seemed to enjoy it just as much as everyone enjoyed the menu she had set out for them. Continue reading “Winter Cooking Class Recipes: Braised Ribs and Apple Cake”

Spring Cooking Class Recipes: Flavours of India, Foods of Nova Scotia

Last night we hosted one of our most popular cooking workshops to date: Indian Food! Satya Ramen was our intrepid instructor.  Satya explained the differences between dals, how to make clarified butter and ghee, and then led us through 3 main dishes, a salad, raita, and dessert! The menu: Potato Masala Palak Paneer Dal Fry Raita Carrot and Apple Salad Semolina Pudding We found all … Continue reading Spring Cooking Class Recipes: Flavours of India, Foods of Nova Scotia

carrot soup

Spring Cooking Class Recipes: Carrot Ginger Soup, Spaghetti Squash

Throughout March we held our Promises of Spring cooking series.  Here are the recipes from the first class.  Stay tuned for recipes from classes 2 & 3.

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The days are getting longer but the cool breeze still blows. Bronwyn and Erin have just the menu for this type of weather. So, take a trip to the farmer’s market while the sun is shining and warm, then gather your pots and pans and get ready to enjoy an afternoon in a cozy kitchen. Continue reading “Spring Cooking Class Recipes: Carrot Ginger Soup, Spaghetti Squash”

Winter Cooking Class Recipes: Smoked Mackeral Pate and Cranberry Pudding

Well, the second class in the winter series was certainly decadent – smoked mackerel pate, golden beet salad, parsnip and apple slaw, lamb risotto, lobster risotto and cranberry steam pudding with a butterscotch sauce. It was… delicious. Christine, class participant, foodie and photographer extraordinaire (check out Wonky Eye), snapped a few photos during the course of the evening. Being that a photo is worth a … Continue reading Winter Cooking Class Recipes: Smoked Mackeral Pate and Cranberry Pudding