Picking
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As We Fish and Farm

I came to Newfoundland for the first time just over four years ago. I can still vividly recall taking the ferry across from Nova Scotia in the late winter, listening to the groaning sounds of the ice around the boat. Within two months of arriving I made my first trip to Bonne Bay, a remote fjord on the west coast of the island. I went to learn about the food system and fisheries in the region as part of a PhD program I was beginning at Memorial University that fall.

As We Fish and Farm
Picking, Preparing
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DIY Maple Syrup

Maple syrup conjures up images of towering arboretums in places like Quebec or Vermont, but it’s a little known secret that the rugged and hardy maple trees of Newfoundland make darn fine maple syrup. With nothing more than a half dozen maple trees, some old salt beef containers and a handful of 25 cent metal tree taps, you’re good to go and can expect to end up with over a dozen bottles of hand made maple syrup.

DIY Maple Syrup
Picking, Planting, Preparing
Andreae C
My front yard grocery store
My front yard grocery store
Events, Picking, Planting
Costa Kasimos
Bits and Pieces: Along the Shore

Spectacular vistas, whales breaching, ice bergs floating by, and a foragers paradise. We are blessed with many wilderness areas that offer abundant edible plants. I rarely go on a hike without stopping to have a little taste of this or that. In this post, I will touch upon some of the edibles currently available in our wonderful wilderness.

Bits and Pieces: Along the Shore
Planting
Matthew Middleton
Growing In A Potato Box

Thanks to the listing from Seeds of Diversity, I was able to locate a gentleman in Newfoundland who has a great deal of experience growing a wide variety of potatoes here. Last week, I recieved by my set of samples from George, and here's what my benefactor told me about the varieties:

Red Dutch: A very dry, yellow flesh red from Holland in the 1940’s. An excellent potato. Late maturing.

Northern White: A white flesh variety, from Quebec apparently, from the early 1900’s. Very high yield. Good taste.

Growing In A Potato Box

Local Food Recipes

Impressing Friends from away with Fresh Fish!

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Last week we had a visitor from Montreal come and stay with us. We had a lovely time visiting the breathtaking sites of this island and of course we needed to satisfy the need to eat some local fish. On last saturday afternoon, after visiting the St. John's Farmers' Market, we went for a walk downtown to the local fish depot to buy some local fish. I found out while there that Tuesday is when Tuna delivers fresh from New Brunswick, Thursday is when Halibut comes in from the coast of Labrador, and every day is Cod, salmon, and steelhead trout day.We decided to pick up some Halibut to see what we could create along with other goodies we purchased from The Organic Farm, The Seed to Spoon Collective, and Jeremy Carter from Mt. Scio Farm at the farmers' market.

Seared Halibut with Tomatoes, Sprouts, and a Basil Vinaigrette

I must first say that this meal is not entirely local, I had decided to splurge this week and buy some organic heirloom tomatoes and a yellow pepper from the grocery store which have been added into this meal. I still wanted to post this recipe because it was surprisingly simple to put together, incredibly healthy, and knock-you-off-your-chair delicious! I cannot wait to make this again once tomato season is in full bloom.

So here is what you will need, or some variation thereof (Serves 4, or 3 hungry people who cannot get enough!):

4 pieces of fresh Halibut fillet, skin on (Courtesy of The Fish Depot) 4 Tomatoes, preferably local or heirloom 1 yellow pepper (optional) 4 handfuls of sprouts (you could also use arugula, or some other greens) (Courtesy of The Organic Farm) Sea Salt Fresh Ground Pepper

For the Vinaigrette:

1 garlic clove (Courtesy of Food for Thought) 1 green onion (Courtesy of The Seed to Spoon Collective) a handful of basil, parsley, and oregano leaves (Courtesy of Mt. Scio Farm and The Organic Farm) 1/4 cup red wine vinegar 1 cup extra virgin olive oil

First you will want to make your vinaigrette. Peel and finely chop up the garlic and green onion. clean and remove the stems of your herbs. Chop up the herbs finely. Combine your garlic, green onion, herbs and red wine vinegar in a bowl. Slowly mix in the olive oil while stirring constantly with a fork to ensure the oil and vinegar don't separate. Set Aside.

NOTE - if you have a food processor, or blender you can simply put all of these ingredients into your processor and quickly zip it for about 30 seconds and you will be done. You can also try mixing these together in a mason jar and then giving them all a quick shake near the end to really make sure they are mixed together.

Slice your tomatoes, pepper, and mix them together into a bowl. Mix in just enough of the basil vinaigrette to coat the tomatoes. Add a pinch of sea salt, some fresh ground pepper, and top with some chopped herbs. (use the same combination that is in the vinaigrette). Set Aside.

Now its time to cook the Halibut. I find the best tool to have in the kitchen for making up for not having a barbeque is a cast iron frying pan. If you have one of these, you will certainly want to use it for this recipe.

Heat a pan over high heat, add 1 tablespoon of olive oil and heat until smoking. Place the halibut skin down on the pan and let cook for 2-3 minutes. While its cooking you can add a pinch of sea salt and ground pepper for seasoning. Flip the fish and cook for an additional 2-3 minutes. While this side is cooking you should be able to peel off the skin very easily with a pair of tongs, and then again season with salt and pepper. Once the fish is quite flaky, you are all ready to go.

To serve, divide the tomato mixture between four plates, and put a handful of sprouts on top of each pile. Place a piece of halibut atop of each pile and spoon some of the left over vinaigrette on top of the halibut and around the plate.

The last step is probably the best.... eat and enjoy with friends and family!!

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Fresh from the Farmers' Market!

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The St. John's Farmers' Market, like other markets across the province, has made it easier for folks to access fresh, local, healthy food from June - November. As a way to highlight some of the wonderfully delicious, and healthy meals you can make easily at home with a few ingredients from your local farmers' market, I've decided to start blogging recipes after my visits to the St. John's Farmers' Market throughout the summer. As I am living in St. John's, I will be highlighting the St. John's Farmers' Market and some of the goods that can be found there - but I encourage anyone who is interested in posting a recipe highlighting local foods found from your near-by farmers market, farm market, road side stand or u-pick to do so. Simply get in touch with Rick Kelly at richardkelly@foodsecuritynews.com to learn how!

A Sunday Brunch that's Fit for a King

I don't think you can get much better then Sunday Brunch - especially when your plate is topped with poached eggs, cooked to perfection, toast, local greens and herbs.

Poached Eggs with Arugula, Basil, and Oregano

This week at the Farmers' Market, I picked up local Eggs from Daphne and Stewart King and Oregano both from Oz of The Organic Farmin Portugal Cove, Arugula and Basil from Jeremy Carter of Mt. Scio Farm on Mt. Scio Rd, some mint and chives from The Seed to Spoon Collective, and some delightful herb bread from a local baker.

Ingredients (3 servings):

3 large Eggs 3 large handfuls of fresh arugula several basil leaves a bundle of oregano, mint, and chives 3 pieces of toast, buttered Water 1/2 tbs white vinegar Sea Salt Fresh Ground Pepper

Fill a large pot with water, put it over medium-high heat, add vinegar, a pinch of sea salt, and bring to a gentle simmer. Crack one of your eggs into a cup and gently pour it into the water, repeat with the rest of the eggs.

Depending on how you like your eggs, let them boil for 2-4 minutes - a really soft, runny egg should take around 2 minutes and a soft to firm egg will need approximately 4. When they are ready, remove them and place on some paper towel to dry off.

Place your toast on a plate. Top with a handful of arugula, followed by an egg, and finally top with mixed herbs. Use scissors to cut the herbs directly onto each egg and then sprinkle with sea salt and freshly ground pepper. Enjoy!

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