“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.”
Connecting Albert County |
food, farming |
“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.”
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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. “As I turned the faded pages of the recipe notebooks handwritten by my Grandmother Wright (née West), many memories came back to me of special meals together when our family would enjoy a specific cake or dessert made only for that occasion. It is so true that ‘heritage recipes’ connect you to your family and its traditions. Such is the recipe for the Christmas dessert known to our family as ‘Strawberry Sponge,’ passed down through the years from my great grandmother, to my grandmother, to my mother, and now to me and my siblings. It wouldn't be Christmas without a dish of Strawberry Sponge,” says Dawne (Wright) McLean.
Dawne adds that "if freshly picked strawberries were stewed with a bit of sugar, it would make fresh preserves and would be delicious for the sponge." “In my younger days, it was a family affair to go collect goosetongue greens,” recounts Jocelyne Gauvin of Cocagne. “My grandparents, my parents and the kids—we all loaded up in a small vehicle all sitting on each other's knees— no seat belts back then. We would go out to the salt marshes.” “The goosetongue greens were used in boiled dinner. First, we would cook the goosetongue greens. We would put them in a pot of water, let it come to a boil, and then drain the water, add new water, and bring it to a boil again. In total, the water was changed three times. We did this with both fresh and salted goosetongue greens. This way, they wouldn't taste as strong. My parents would add a bit of baking soda, perhaps to sweeten them or to help keep the green colour.” By Jane Chrysostom Several years ago, dawn revealed a bleak and cold morning that would make most folks snuggle deeper under the warm bed covers and go back to sleep. Less than a dozen people were out at the Alma Village wharf, paper cups of lukewarm coffee in hand, huddled under the pavilion at a worn picnic table. Just a few feet away, the fishing crews bustled around on the wharf and on and off the boats, among the colourful traps and buoys, making final preparations for taking off. As the tide waters and the sun continued to rise, the early risers under the pavilion felt the anticipation and wonder of something very special. That’s when Alma resident Jane Chrysostom decided that this experience should be shared, appreciated, and celebrated, and the idea of creating an annual Village of Alma Fishing Fleet Launch was introduced! With the help of more volunteers, the first Fleet Launch event took place in 2013 with steaming pots of chowder, home-baked rolls, and china mugs of hot coffee, serving about 100 people who made their way to the October lobster season kickoff on a 9:30 morning high tide. Loblaw Companies Ltd. has made an offer of a $25 gift card that can be used at all of their affiliated stores (such as the Atlantic Superstore). The card is available to every Canadian, 19 years or older. If you wish to 'pay it forward', our local food bank 'Shepody Food Bank' would gladly accept your donation. Here are a few things you should know:
Our community’s 1st Annual Seedy Saturday has been rescheduled to April 14th. Hosted by Foods of the Fundy Valley, the event at Caledonia Regional High School in Hillsborough will include seed sellers, garden-related local businesses and organizations, and a community seed swap. There will also be talks throughout the day and Foods of the Fundy Valley will offer their delicious soup bar at the event! By Angela MacDougall-Smith It all began in 1970 when Eric Smith, Ryan’s dad, bought a 203-acre property from Herb Ayer. It was an original grant deed from approximately 1850. Eric believes it was a piece of the original woodlot from the family farm, which had run all the way from Edgetts Landing to the Hopewell Rocks. The property had an existing sugar camp which ran for several years starting in 1950. Its remnants can still be seen about 100 feet past our tank shed. Back then, they used sleds pulled by horses for sap collection on well-beaten trails and hand-made bridges which crossed the numerous brooks on the rocky terrain. Check out the following recipes for Maple baked brie, Maple Scones, Maple baked beans, and Maple butter tarts! For even more local maple recipes, order your copy of Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes ($8) at www.albertcountymuseum.com/cookbook Connecting Albert County will feature seasonal recipes from Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes (2018). The Albert County Museum is taking orders for the book now at www.albertcountymuseum.com/cookbook/ Only $8 including tax! Neeps and tatties (Scottish dish) 8 baking potatoes, peeled & cubed 1½-2 lbs rutabaga (Swede), peeled & cubed Milk Butter 1 tsp dried thyme 1 Tbsp maple syrup Salt and pepper ¼ cup fresh shredded parmesan (optional) Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes - order your copy now!17/3/2018 The Albert County Museum cookbook, Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes, will soon be published. Order your copy now! Only $8 including tax for more than 200 recipes, as well as many stories about the people and foods of Atlantic Canada. Order ten copies and get one free! Click HERE to order Tatum Andrews of Foods of the Fundy Valley provides tips on keeping healthy ~ a timely message given all the colds and flu in our area right now. Tatum will describe how to grow medicinal herbs at the upcoming Seedy Saturday on March 10, 2018.
It is so important for us to support and keep healthy all the moving parts of our complex immune system. Maintaining overall health and vitality includes things that can be done to restore and revitalize a suppressed or damaged immune system or to keep an already healthy immune system functioning well. Most of these measures fall into three categories: lifestyle choices, herbs, and foods & vitamins. Our community’s 1st annual Seedy Saturday hosted by Foods of the Fundy Valley! The event at Caledonia Regional High School, Hillsborough will include seed sellers, garden-related local businesses and organizations, and we will be hosting a community seed swap. There will also be talks throughout the day. Foods of the Fundy Valley will be offering their delicious soup bar at the event! Foods of the Fundy Valley has launched its bee keeping enthusiasts group. Bee Wise Beekeepers started in September 2017 and currently has 19 members and dozens of followers on the Bee Wise Facebook page Looking for local syrup (maple and birch!), herbal teas, organic vegetables, and bean mixes? You can get all these and more from Fundy Farms outside Hillsborough. Check out the interview with Angela MacDougall at the link below. http://www.cbc.ca/news/canada/new-brunswick/programs/shift/bean-mixes-teas-and-dark-birch-syrup-1.4395898
It was an amazing first season at the Hillsborough Farmers Market. A great success! We thank everyone who took part, vendors, community groups and patrons alike! Everyone really came together as a team to make it work. In order to better accommodate the community we have compiled an online survey that can be filled out at https://s.surveyplanet.com/Bk0WjlVnW . Your opinions matter to us and we would greatly appreciate your feedback as we plan to make our next market season bigger and better! You can choose to be anonymous, there are multiple choice questions and spots for any suggestions and comments. We’re not done yet! At this time we would also like to announce that we will be hosting ‘An Old Fashion Christmas’ market December 2-3 for the ‘Christmas in the Country’ Tour. Come back and see all your favorite vendors for the last time this year, along with some special holiday friends. A great chance to stock up on goodies for winter and shop for some locally made Christmas gifts. We will have food, hot drinks, music, sweet treats, and lots and lots of great gifts for all the people on your list. See you there! By: Angela MacDougall The Foods of the Fundy Valley, Hillsborough Farmers Market opened with a bang and is in full swing. If you have not made it to the market yet, you’re missing out on all the excitement! Make sure to get down there this Saturday to see all the sights! The beautiful wooden arches and stained glass windows of the Old Village Church really sets the stage for an inviting atmosphere. Sourdough bread, anchovies, chocolate, cheese, Kosher dill pickles and yogurt… what do these all have in common? They are all products of lacto-fermentation. Lacto-fermentation is a complicated word for a simple process: a way to preserve food by allowing it to ferment. You can learn the art of lacto-fermentation on Sunday, September 24th from 1:30 to 4:30pm at the Albert County Museum in Hopewell Cape. Jocelyne Gauvin’s Acadian Chicken Fricot (Approx. 10 servings)
To learn more and enjoy a bowl of soup, come out to the Fricot Lunch and Learn on Saturday, July 29th, at the Albert County Museum. Please pre-register by calling 734-2003 or emailing melody@albertcountymuseum.com. Summer savory plays a significant role in the food culture of Atlantic Canada. The herb is associated with holiday food and traditional meals. For example, turkey stuffing is often made with summer savory rather than sage (which is common in the rest of Canada). Summer savory (“sarriette” in French) plays a special role in Acadian food culture. The herb is the main seasoning in fricot (chicken or rabbit stew) in Acadian communities in New Brunswick. It is also a component of the Herbes de Provence mix. By Vickey Bell It's Market Day! My mind is willing but my body mumbles fifteen more minutes. Okay, ten more minutes and then it's "up 'n at 'em!" A retiree needs to shake the routine up a little bit...going to the Hillsborough Farmers' Market on Saturdays to {wo}man a booth for myself and Farmer Brown for the eight o'clock opening is my choice. Not one to greet the day quickly, "up 'n at 'em" means getting up around six-thirty so there's time to quietly ease into wakefulness. By: Phyllis Sutherland The number of books available about gardening has grown exponentially since I started growing plants. Then there is what is available on the internet. Phenomenal. I do not plan to attempt such writings. In this column, I would like to share what works for me here in Albert County by the marshes with the moisture-laden breezes from Shepody Bay loitering over our property. What I share may not be for every gardener. Over the years I have come to rely on watching what goes on in Nature, reading whatever I find on gardening, totally avoiding chemicals, including native plants and “weeds” in my collections, and tolerating what may be a mess to others because I do not always have time to keep things “neat.” The books would call me an informal gardener; I say English cottage gardens and lichen-covered roadside banks have always been some of my favourite designs. |
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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