Pining for Parsnips

The parsnip is a root vegetable that looks like a pale carrot. Much like carrots, you can store parsnips with the leafy tops removed in a breathable plastic bag in your refrigerator for up to 3 or 4 weeks. Remember that when you get vegetables directly from a farmer, they will not have added chemicals or preservatives applied so they may last longer than those … Continue reading Pining for Parsnips

The BEEA Honey with Heart Project

We invited Simone Spears, Halifax Community Food Leader Participant, to share with us a bit about the BEEA Honey with Heart project.  Simone supports this project through her work at Family SOS in Halifax. —– Imagine growing up in a place that is affected by a high unemployment rate, single parent-led families, low education attainment, and residents who live below the poverty line and is also … Continue reading The BEEA Honey with Heart Project

“Honey, I’m Home!” Peanut Butter Granola

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

Summer Cooking Class Recipes: Dragon Burgers and Kale Chips

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

Gourmet at Home: Recipes from Chef Steven Galvin

Wow. When I asked Chef Steven Galvin to create a menu highlighting Nova Scotia’s winter fare, I did not expect this. Embracing the season, Chef Galvin sent me to the farmer’s market for turnip, beets, line-caught haddock, apples, winter pears, and goat’s cheese. Menu: Beet Salad with Honey and Apple Cider Vinegar Line Caught Haddock and Baked Turnip Cassoulet and Local Goat Cheese Cake with … Continue reading Gourmet at Home: Recipes from Chef Steven Galvin

Raving about Rutabaga

What’s the difference between a rutabaga and a turnip? From looking at these two vegetables you may not be able to tell that there is a difference. Even more confusing is that the rutabaga is sometimes known as the Swedish Turnip. One major reason for this confusion could be due to the fact that rutabagas are a cross between cabbage and turnip, but they have … Continue reading Raving about Rutabaga

Local Aphrodisiacs

Chocolate, raw oysters, red hot chili peppers. What comes to mind when you hear the word “aphrodisiac”? When Elisabeth Bailey hears the word “aphrodisiac”, she thinks local – golden Nova Scotia honey, fresh mint, wild rose hips, rich arugula, and potent garlic. Elisabeth is a (local) food writer from the south shore as well as a fabulous cook. She spent this past Valentine’s Day in the north end … Continue reading Local Aphrodisiacs