During the cold gray days of February, most of us wouldn’t expect that a whole lot is happening on the local food front. But here at the Ecology Action Centre, the Our Food Team has been busy offering seasonal cooking workshops to its community partner organizations. Our seasonal cooking workshops are part of an attempt to offer a full suite of opportunities for residents to … Continue reading Seasonal Cooking Workshop Recipes: Shepherd’s Pie and Black Bean Squash Tortilla
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”
On February 1st, a group of us faced the cold Halifax rain by turning up the heat in the kitchen for our second installment of the Wintertime Harvest cooking class series! Continue reading “Winter Cooking Class Recipes: Gnocchi and Chicken”
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”
For the third and final evening of our summer cooking series, our instructor Nanci coached us through a menu of Asian flavours: Pork (and Tofu) and Greens stirfry, Fresh Spring Rolls, and homemade fortune cookies. Nanci grew up in her parents’ Chinese restaurant and has also traveled extensively. Her advice about Asian cooking: Cook at a high heat and quickly. If you’ve ever had wilty … Continue reading Summer Cooking Class Recipes: Local Food Asian-Style
It feels like summer’s FINALLY arrived! It certainly felt that way during our Summer Picnic cooking class, where we prepared and and then feasted upon Inside-Out Dragon Burgers with Herbed Mayo, Honey Balsamic Strawberry Salad, Roasted Kale Chips and Smashed Potatoes. Our instructor, Elisabeth Bailey rounded out the meal with some homemade rhubarb-ade and some honey-mint ice cream that was simply incredible. I could definitely … Continue reading Summer Cooking Class Recipes: Dragon Burgers and Kale Chips
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