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Connecting Albert County

food, farming
​and fishing

Old Roots. New Farm

26/6/2018

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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.

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Scallops pan-fried in lime & ginger butter

23/6/2018

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“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!
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“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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Spanakopita recipe

23/6/2018

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PictureChard is one of the many greens you can use in spanakopita. Picture by Janet Wallace
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.
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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.


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Strawberry sponge recipe

23/6/2018

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“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.       
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​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."

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Goosetongue & Samphire Greens

23/6/2018

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PictureSaltwater marshes like this can be sources of goosetongue greens.
“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.”



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    Food, Farming & Fishing
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