For us local food aficionados finding new and interesting things to do with our garden produce is an ongoing struggle. As we dig through our CSA box, or harvest from our garden, the question always remains “what the heck am I going to do with all this veg”? Much attention has been given to Kale, the overabundant and delicious green that keeps on giving, but … Continue reading Chard is Hard, But this Pie is Easy B’y: A Rainbow Chard and Feta Pie Recipe
Guest post by Mount Saint Vincent University nutrition student, Abby Berggren. Thanks Abby! Locally made honey in Nova Scotia is available year-round from various suppliers, including farmers markets and large grocery stores. Pure Nova Scotia Honey is made by a family farm located in Greenwich in the Annapolis Valley, owned by Tom Cosman and Mary Ann Whidden. They have grown their bee farm from having … Continue reading “Honey, I’m Home!” Peanut Butter Granola
I’m determined to eat up the very last of my winter stores, and so the great freezer clean-out continues. One way to use up small amounts of fruit is to throw them into a batch of muffins. I like the following oatmeal muffin recipe, because I can make it almost exclusively from local ingredients, I generally have all of the ingredients on hand, and it’s very flexible. Blueberry-apple, strawberry-rhubarb, blackberry-peach or the most recent combo – zucchini-cranberry. Continue reading “Go-To Muffin Recipe”
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”
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”
Our instructor, Katrina, a nutrition student from Mount Saint Vincent University and dedicated Food Action Committee volunteer, joined us to share some delicious and nutritious recipes with everyone. Being a nutrition student, Katrina planned a meal for us that was refined sugar, lactose and gluten free. She was very informative about the health and environmental benefits of this kind of diet! Continue reading “Winter Cooking Class Recipes: Cod, Kale and Blueberries”
Though the growing season got off to a cold and rainy start, it was summer in the kitchen of Local Source Market, as we kicked off our summer cooking series on Monday night.
The evening’s menu included grilled arctic char with herbed aioli and roasted asparagus, arugula and radish salad, and a fair trade chocolate hazelnut brownie cake garnished with strawberries and whipped cream. Yum! Continue reading “Summer Cooking Class Recipes: Grilled Fish, Chocolate Hazelnut Brownie Cake”
The third and final class of the Promises of Spring local food cooking class series was taught by yet another Ecology Action Centre staff member – Jennifer West, Groundwater Coordinator AND lover of local food! I had been looking forward to this class for quite some time as it included handmade pasta. While Jen brought a handy tool for thinning and cutting the pasta, it is … Continue reading Spring Cooking Class Recipes: Fresh Pasta, Dips and Maple Ice Cream
The second class in the Spring Series was taught by two EAC staffers. Mark, the EAC Policy Director, recently impressed the whole office one afternoon with a big batch of spinach and egg drop soup with parmesan cheese. After eating most of what was meant to be Mark’s lunch, we all agreed that Mark just had to lead a local food cooking class. Mark decided … Continue reading Spring Cooking Class Recipes: Spinach and Egg Drop Soup, Mussels with Mint
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.
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”