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”

Workshop Recipes: Zucchini Fritters and Dill Pickles

Our Katimavik volunteer, Fiona Tunmer, contributed the following report on a Zukes and Cukes workshop we did earlier this week with a group of self-professed junk food loving teenagers as part of an initiative with Health and Wellness Nova Scotia.  Enjoy!

Preparing the dill for chopping

We kicked off the cold and foggy morning with a preserving workshop in Dartmouth.  With very little to do outside in these slow moving days it seemed to be the perfect place to be; in a nice warm kitchen.  Continue reading “Workshop Recipes: Zucchini Fritters and Dill Pickles”