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
Nothing says autumn in Cumberland more than Pumpkins for Poverty! I had the pleasure of attending the 6th annual event on Oct. 23, in downtown Amherst. Pumpkins for Poverty is the brainchild of Charlotte Ferguson of Empowering Beyond Barriers, an anti-poverty coalition in Cumberland. Charlotte says that the event has been growing in popularity and that each year they make a little more than the … Continue reading Pumpkins (and Potatoes) for Poverty
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”
This post comes to you from the nutrition students at Acadia University, and it’s the first of several from the Food Commodities course. Curious about the nutritional value of some of your favourite local foods? We have some answers for you, plus a great recipe for Pumpkin, Sweet Potato and Leek Soup! A big thanks to the students and their professor, Barb Anderson! This post was written by Abigail Georgitis, Marley Bowen, Danielle Kardynal, Jacquelyn Caravella, and Chelsey Spinney.
Ever wondered what that giant version of a green onion sitting in the produce section of your grocery store is? As it turns out, it’s a leek, which is a cousin to onion and garlic. Leeks come in various packaging, but most often you will see bunches just loosely tied or banded together. Continue reading “Learning About Leeks is Nothing to Cry About”
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
Last Wednesday, led by our very talented teacher Joan, we gathered at Local Source to get to know one another, learn a few seasonal recipes and share a delicious meal. Our group is almost overflowing and quite diverse. We all have a few things in common however, including a love of food (and wine apparently), a desire to buy and eat locally, and a great sense of humour.
It was such a beautiful Halloween! Here are a few pictures of my neighbourhood… My housemate came home yesterday afternoon with a squat little NS pumpkin (apparently stores were selling out fast!). She positioned herself in the middle of the living room room, laying out old newspaper and gathering the necessary tools, and began carving the pumpkin – all the while watching the classic Halloween (children’s) movie … Continue reading Jack-O-Lanterns and Pumpkin Seeds