Pumpkin Recipes: From Soup and Pie to Brownies

Isn’t it thoughtful of the seasons to allow pumpkin to be ready, just in time for Thanksgiving? But seriously, pumpkin and other orange squash like hubbard or butternut taste great in everything from soups to breads to brownies…and of course, pumpkin pie. Now is the time of year to buy those lovely little pumpkins or other squashes, and use them in a multitude of wonderful … Continue reading Pumpkin Recipes: From Soup and Pie to Brownies

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

Chard is Hard, But this Pie is Easy B’y: A Rainbow Chard and Feta Pie Recipe

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

Roast Beef with Yorkshire pudding, potatoes and vegetables

Local Food for the Holidays

This past weekend, my husband’s family came to town to celebrate Christmas with us. We wanted a nice celebratory dinner, but we’ll all be doing turkey next weekend, so that seemed like overkill. After some thought, and with the help of my good friend Google, I decided to go for a British style roast beef dinner, complete with Yorkshire puddings. I had fun, tried a … Continue reading Local Food for the Holidays

Fall Cooking Class Recipes: Sweet Potato Pudding and Pumpkin Pie

Wednesday, November 10th was the last Fall Cooking Class. Our terrific teacher, Yvette, suggested a menu loaded with delicious root vegetables – squash, sweet potatoes, beets, and pumpkin! Sounds good already, huh? Well, here is the menu: Appetizer Butternut Squash Soup topped with Goat Yogurt Entrees Sweet Potato Pudding AND Sweet-Sour Apple Beets Dessert Stove Top Pumpkin Pie with a Red Fife Crust BUTTERNUT SQUASH … Continue reading Fall Cooking Class Recipes: Sweet Potato Pudding and Pumpkin Pie