Four years ago, I was introduced to the term "minimalism" and proceeded to apply the KonMari* method of decluttering the house one category at a time. I've made three "passes" or "waves," and sent many “carfulls” of stuff to thrift stores. I don’t know how this happened because we only built the house six years ago, we aren't rich and I wouldn't say we are shopaholics. And I'm not done yet!
By Amy Woodard
Four years ago, I was introduced to the term "minimalism" and proceeded to apply the KonMari* method of decluttering the house one category at a time. I've made three "passes" or "waves," and sent many “carfulls” of stuff to thrift stores. I don’t know how this happened because we only built the house six years ago, we aren't rich and I wouldn't say we are shopaholics. And I'm not done yet!
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Enjoy Dawne McLean's recipe for oatmeal brown bread. In this time when people are staying at home and cooking more, Connecting Albert County will share recipes from The Albert County Museum cookbook, Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes. To get your own copy, order it from www.albertcountymuseum.com/giftshoponline/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes and pick it up from the Albert County Museum once it opens. Only $8 including tax for more than 200 recipes, as well as many stories about the people and foods of Atlantic Canada. Learn more about the cookbook at www.connectingalbertcounty.org/food-farming--fishing/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes-order-your-copy-now Baking is a comforting activity and results in comfort food. Check out Dawne McLean's recipe for jiffy rolls below and enjoy! In this time when people are staying at home and cooking more, Connecting Albert County will share recipes from The Albert County Museum cookbook, Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes. To get your own copy, order it from www.albertcountymuseum.com/giftshoponline/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes and pick it up from the Albert County Museum once it opens. Only $8 including tax for more than 200 recipes, as well as many stories about the people and foods of Atlantic Canada. Learn more about the cookbook at www.connectingalbertcounty.org/food-farming--fishing/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes-order-your-copy-now Bulgogi (Korean steak) “Aside from kimchi (hot pickled cabbage), bulgogi is probably the national dish of Korea,” says Stuart Liptay. “There are many different ways of cooking it from stir-frying to the traditional charcoal grill, which looks like an inverted helmet.” An electric indoor grill mimics the traditional charcoal barbecue and makes this “a wonderful dish to make at home.” He found this recipe, “the best he’s ever seen,” in a Korean cookbook. In this time when people are staying at home and cooking more, Connecting Albert County will share recipes from The Albert County Museum cookbook, Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes. To get your own copy, order it from www.albertcountymuseum.com/giftshoponline/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes and pick it up from the Albert County Museum once it opens. Only $8 including tax for more than 200 recipes, as well as many stories about the people and foods of Atlantic Canada. Learn more about the cookbook at www.connectingalbertcounty.org/food-farming--fishing/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes-order-your-copy-now By Angela MacDougall Regular readers may remember the article from last winter where we took part in a Pantry Challenge. We chose to do a thirty-day challenge and, at the end, agreed we would definitely do it again. Now that January is here again, it is time for the Pantry Challenge to begin. Since we received numerous comments last year, we are sharing useful information so you can do the Pantry Challenge too. It's Lobster Season in Alma...and time to share recipes from Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes: A Canada150 Project of the Albert County Museum by Janet Wallace with recipes and stories from Kent and Albert Counties, NB. (Available from the museum at Christmas in the Country for $8.) By Jillian Reid, RD As summer winds down, parents must once again start to think about returning to the fall routine – including packing school lunches, a task that many dread. It always seems to be a balancing act between creating lunches that are healthy and lunches that kids will actually eat, especially when they are not under a parent’s watchful eye. By Angela MacDougall
Are you getting excited for Market season? It’s just around the corner! This year Foods of the Fundy Valley (FFV) is stepping it up with their new Green Initiatives. Not only have they been hosting a series of Climate Change workshops on a variety of topics, but for the 2019 market season they are putting it into action. Text and picture by Angela MacDougall Growing a themed garden is great for many reasons. Some people only have a rented allotment, a small section of yard, or a small tilled area for growing food. Having themed garden beds can help you target the foods you consume the most and, in the end, save money by growing your own foods instead of purchasing them. By Jennifer Shelby The sap run came late this year. We are down to a single Mason jar of maple syrup in the pantry. I've had to hide it from my partner who uses it to sweeten his coffee, else wise the girls won't have any for french toast and pancake treats. This winter started early and this late spring arrives with a sense of relief. The sap is flowing heavy now, the sound of drops plinking into the sap buckets merrily as I empty the day's bounty. Saturday, March 9th, 11am-4pm Hillsborough Farmers Market (2807 Main St. Hillsborough) This will be a fun and educational day, with lots to see and learn with workshops, exhibitors, activities and prizes. Don’t forget to bring seeds for the Seed Swap! We have tons of catalogues and hand-outs to give away. It’s a perfect chance to pick up seeds and start planning your garden for this coming season. Here is a sneak peek at the growing line-up of the exhibitors and workshops. For updates, see the event on Facebook. If you are a maple syrup lover, you don’t want to miss this new Maple Sugar Experience in Fundy National Park. In partnership with the Friends of Fundy, Wabanaki Tree Spirit Tours will be offering guided hikes through some of the most beautiful sugar maple stands in Fundy National Park. These hikes provide an opportunity to discover the significant connection between maple syrup and New Brunswick’s Mi’gmag and Wolastoqiyik Nations. Taking place the first two weekends of April, you can expect a sweet, maple treat at the Chignecto Pavilion, and stop by local shops for a chance to sample local maple-inspired specials! Find the Fundy Guild Inc. on Facebook for details near the end of March. By Angela MacDougall Picture of frosted cabbage by Janet Wallace - note that cabbage can tolerate frost! Are you wondering how the changes in climate are currently affecting your local food sources? Here are some things that local growers revealed at last month’s Climate Change Workshop hosted by Foods of the Fundy Valley and Atlantic Canadian Organic Regional Network (ACORN) at Farmer Brown’s Greenhouse. Text & images by Angela MacDougall Albert County spans an interesting area, with diverse landscapes from coastal areas to rocky hilltops and winding valleys. No matter where you reside in this up-and-down county, there is one thing we all share: the unpredictable weather. Though the weatherman claims one thing on the radio, we can look out our windows and see the exact opposite. Growing in an area close to a body of water can be tricky. For us, it's the tide that’s tricky. It can bring weather in and take weather out quite quickly. It leaves areas covered in thick fog where the sun can’t get through, and many times it brings wind. So, the question remains…what do we grow in our gardens that will reap a good harvest and not succumb to the drastic temperament of Mother Nature? 1 pint shucked clams 3 medium potatoes, peeled, diced 1 clove garlic, crushed 1 small onion, finely chopped Milk or cream to taste Salt and pepper, to taste Steam enough clams to make a pint after shucking. Filter and save broth, keeping clams aside. Add potatoes, garlic and onions to broth. Cover and simmer until potatoes are tender. In a separate saucepan, heat milk until bubbles form. Add milk to broth mixture. Add salt and pepper. ~ Recipe by Hanna Downey Manhattan clam chowder “I’ve served this chowder to various friends and neighbours in the Maritimes. The initial reaction is a sniff and a scoff – ‘This isn’t chowder: where’s the milk and the cream?’ – followed by a ‘Mmmmmm…good!’ It’s different, to be sure, but it’s packed with flavour, lighter, and arguably healthier than its creamy cousin. Order a bowl of chowder in the Big Apple (that little hamlet south of us), and this is what you get…” 3-4 strips bacon (the more, the merrier), finely diced 2 Tbsp olive oil ½ tsp red pepper flakes 1 large yellow onion, chopped 1 large or 2 medium carrots, peeled, ¼-inch dice 2 stalks celery, including leaves, diced 1 leek, white part only, thinly sliced 1 medium green bell pepper, seeded, ¼-inch dice 4 cloves garlic, minced 2-3 sprigs fresh thyme, chopped 2 tsp fresh oregano, chopped (or 1 tsp dried) 3 bay leaves 1 lb Russet/starchy potato, peeled, ½-inch dice 1 can (5.5 oz./156 mL) tomato paste 1 can (796 mL) diced tomatoes with juice 1 qt. fish stock or clam juice 2 (10 oz.) cans baby clams in juice (or equivalent amount of chopped fresh clams) Salt, freshly ground black pepper, Tabasco and Worcestershire sauce In a heavy 6-8-quart soup pot, over medium heat, sauté bacon until most the fat has been rendered, and it is golden brown and almost (but not quite) crisp. Add oil, garlic and red pepper flakes. Sauté 1-2 minutes until the garlic is soft but not brown. Add the onions, leeks, celery, carrots and green peppers and herbs. Sauté until vegetables are soft, 10-15 minutes. Move the vegetables to the edge of the pot; in the center, add tomato paste. Stir the paste 1-2 minutes to caramelize. Add the potatoes, tomatoes and stock. Mix well. Bring to a gentle boil over high heat, then reduce heat to simmer and cook until the potatoes are fork-tender, ~20-30 minutes. Add the clams with their juice. Season to taste. Bring back to a simmer for another few minutes. Serve and enjoy! Makes ~4 quarts, 8-10 servings. ~ Recipe by Lynne Greenblatt Excerpt from Fiddleheads, Fricot & Frittata. The Albert County Museum cookbook: Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes is only $8 (including tax) for 200+ recipes, as well as stories about the people and foods of Atlantic Canada. Buy 10 copies and get one free! Order at albertcountymuseum.com/cookbook or pick up a copy (or two) at the Albert County Museum in Hopewell Cape.
Chipoudy Communities Revitalization Committee presents: Christmas Cookie Exchange December 13, 12:30 – 4:00pm. Riverside Consolidated School Would you love to have a container of special cookies to offer friends and family over the holidays but hate the thought of mixing, baking and cleaning up? Join us for an afternoon of baking and take home four different kinds of Christmas cookies. All containers and ingredients will be supplied. Absolutely free! Fun, fellowship and delicious cookies – how could you say no? Pre-registration is required; please call 882-2573 or 875-9142 to pre-register as space is limited. Elgin Eats is a government funded, New Horizons for Seniors, community outreach project that is working in partnership with the Elgin Eco Association, the Elgin Seniors Club and the Elgin Women’s Institute. The mission of this project is to socialize the community members of Elgin in an intergenerational setting, all the while, increasing food skills and knowledge through sharing of traditions and recipes. The Shepody Food Bank family – clients, volunteers and board of directors – would once again like to extend our deepest gratitude to the management and staff of Hopewell Rocks for their continued generosity and community spirit. Albert County is blessed with an abundance of natural beauty – woodlands, mountains, valleys, waterfalls and, of course, the rising and falling tides of the Bay of Fundy. One of the iconic landmarks, Hopewell Rocks, attracts hundreds of thousands of visitors every year, from all over the globe. By Angela MacDougall
We get people stopping in from time to time, lending to the story of the place we now call home. Whether there’s any truth in them, I can’t say, but they do make for an adventurous tale. From the collected pieces, a glimpse of the past comes to life in my imagination. A long line of extraordinary people stood here before me. The visitors tell the stories as if it were yesterday and refer to the characters as if they knew them personally. “Did you know, the feller that used to live here…..” is a line I often hear. From a crooked jeweler, to a famous seamstress, diamonds in floorboards and pearls stashed in the laundry machine, romance, heartache and famous writers and scholars boarding in the attic, a diversity of people lived here throughout the years. The old coach road can still be clearly seen through the forest today and we keep the attic door where boarders signed their names as a keepsake. It’s very easy to sit under a tree, reminisce on their words and let your imagination take you back. “I am lucky enough to live by the Bay of Fundy and scallop season usually falls in August or my birthday month,” says Jennifer McKenzie. “As scallops are my favourite, they are the perfect birthday treat. If I am very lucky, I can sometimes get them straight off the boats as they come into the harbour. I like them pan-fried with butter in an old cast iron frying pan with all the flavours soaking up into them from the pan. I hope you enjoy them too!
“Scallops are best fresh, or second-best flash-frozen, and then thawed at room temperature just before cooking. Pat them dry with a towel before you cook them.” One of my favourite dishes is spanakopita—phyllo turnovers filled with spinach and feta cheese. I like wild greens so I started replacing spinach with stinging nettles, and then adding dandelions, lamb’s quarters and mustard greens. The result is delicious and healthy. I later realized that the dish I thought I had ‘invented’ is actually a Greek dish called “hortapitta.” In Greek, “pitta” means pie, “spana” means spinach and “horta” refers to an assortment of wild greens. The recipe is flexible and forgiving. Phyllo is easy to work with once you understand that it doesn’t really matter if it's wrinkled or even rips a bit. It will still taste and look great in the end. |
Food, Farming & Fishing
Connecting Albert County would like to thank the following supporters & advertisers: Platinum supporters - Bennett and Albert County Health Care (BACH) Foundation - Albert County Pharmacy - Hon. Rob Moore, MP for Fundy Royal Gold supporters - CBDC Westmorland Albert - Albert County Funeral Home - Friends of Fundy Silver supporters - Crooked Creek Convenience - Hon. Mike Holland, Minister, MLA-Albert - Fundy Highlands Motel and Chalets Bronze supporters - Chipoudy Communities Revitalization Committee (CCRC) - Jeff MacDougall, SouthEastern Mutual Insurance If you would like to support Connecting Albert County, visit our Advertising page or Donation page. With your support, we can continue to share the news of rural Albert County. Comments We welcome comments to our blog postings. Please provide your email address and name with your comment, and respect our content guidelines. Archives
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